Kilned malt
Dark Munich malt
Deeper bread crust with a light toffee edge, moving toward toast without reaching roast.
Colour
20 L
39 EBC
Potential extract
34 ppg
points per pound per gallon
One kilo gives
+10.2
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
60%
of the grist
Enzyme
Yes
Converts itself, and has power spare for adjuncts
How to use it
The backbone of a bock or a dunkel. Diastatic power is marginal, so keep some pale malt alongside it.
Belongs in
- Dunkles Bock
- Munich Dunkel
- Doppelbock
Recipes on this site that use it
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
Find Dark Munich maltAn affiliate search link, scoped to this malt rather than to a guessed listing.