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: