Kilned malt
Munich malt
Bread crust and malty sweetness without caramel. The single most useful malt for making a beer taste like it has more malt in it.
Colour
10 L
20 EBC
Potential extract
35 ppg
points per pound per gallon
One kilo gives
+10.5
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
100%
of the grist
Enzyme
Yes
Converts itself, and has power spare for adjuncts
How to use it
Anywhere from 5% for depth to 100% for a dunkel. Still carries enough enzyme to convert itself.
Belongs in
- Munich Dunkel
- Marzen
- Doppelbock
Recipes on this site that use it
House Pale Ale
0.25 kg · 5.5% · 33 IBU
9% of the gristAmerican Amber
0.50 kg · 5.7% · 31 IBU
10% of the gristAmerican Brown Ale
0.50 kg · 5.3% · 23 IBU
7% of the gristWest Coast IPA
0.40 kg · 7.0% · 42 IBU
5% of the gristDouble IPA
0.40 kg · 8.5% · 62 IBU
5% of the gristRye IPA
0.30 kg · 6.3% · 53 IBU
17% of the gristBaltic Porter
1.20 kg · 7.1% · 39 IBU
8% of the gristImperial Stout
0.80 kg · 9.0% · 56 IBU
7% of the gristMunich Helles
0.30 kg · 4.7% · 20 IBU
49% of the gristMarzen
2.60 kg · 5.7% · 21 IBU
75% of the gristMunich Dunkel
3.60 kg · 4.8% · 18 IBU
30% of the gristSchwarzbier
1.40 kg · 4.9% · 20 IBU
40% of the gristAltbier
1.80 kg · 5.0% · 34 IBU
33% of the gristWeizenbock
2.20 kg · 6.8% · 16 IBU
14% of the gristFarmhouse Saison
0.75 kg · 6.8% · 25 IBU
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 Munich maltAn affiliate search link, scoped to this malt rather than to a guessed listing.