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:
Chuck
What about the different colors of Munich malt? I was wondering about dark vs. light.
John
Yes, that is a good question. I add post more information to this post.
Haygood
What’s the differences in these Munich Malts and which would I use when the recipe says “Munich Malt”?
Briess Organic Munich 10
Caramel Munich
Danstar Munich
Gambrinus Dark Munich
Weyermann:
Cara Munich I
Cara Munich II
Cara Munich III
Munich Type II
John
Ugh – need more time to research and clarify.
jbock220
I’m thinking of brewing a creamy oatmeal stout, not too sweet, not to dry. Just rich, thick, and hearty. I want it malty/toffee like and was thinking of using Munich as my base (57%). Heard one poster say it was the base in the best stout he ever made. Any thoughts?
John
Interesting. I think it would be a bit out of style but worth trying. The biscuit-y foundation of an English pale malt would be replaced with the grainy “sweetness” of Munich.