To continue our malt profile investigations, I thought we could start with some of the base malts.  The first base malt that I chose is Munich Malt.  It’s a little darker than the base malts I am used to, but it does have enough diastatic power to convert its starches.   The dark color comes from the higher kiln temperatures; higher than lighter colored base malts.

Flavor: Produces a malty, some even say slightly grainy taste.

Color: I saw ranges of 8.0° - 12.0° Lovibond.  Most sources said 9° L.  Imparts a golden to amber or orange hue to a beer.

Body: Does not contribute to increasing the body of the beer.

Use: I have been toying around with the idea of brewing a bock…more than likely a doppelbock…as you can see, sometimes these malt profiles are self-serving. :)   From what I have gathered, Munich Malt is the choice for base malt in bock beers.  I have seen it paired with Vienna a lot…wondering if that is to add more diastatic power to the mix?  It can be used in smaller amounts in other amber beers.

Check out some other malt profiles:

Chocolate Malt

Victory Malt

Honey Malt