Homebrewing Blog and Resource

Munich Malt

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

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6 Comments

  1. Chuck

    What about the different colors of Munich malt? I was wondering about dark vs. light.

  2. Yes, that is a good question. I add post more information to this post.

  3. 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

  4. Ugh – need more time to research and clarify.

  5. 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?

  6. 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.

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