Munich Malt

Description

This is a lightly toasted malt that is a little bit darker than pale malt. Vienna malt is a closely related malt with intermediate color between munich malt and pale malt. Munich and vienna malts both have sufficient diastatic enzymes to self-convert and are therefore useable as a basemalts. Munich malt is frequently used as a large percentage of the grist in beers of the oktoberfest style, and it lends characteristics similar to the best examples of that style. It imparts a mellow maltiness and slight sweetness without much of the caramel flavors produced by crystal malts. Worts made exclusively from munich will tend to be redish or amber-colored.

Beer Styles

Munich malt provides much of the character of oktoberfest/marzen where it may account for most (or sometimes all) of the grain. Use of munich malt as a basemalt is important for the character of the Baltic porter style. It is also often used in bocks, doppelbocks, dunkels, and altbiers. It is a good specialty grain for any style where pleasant malt flavors are desireable, which is most of them. A healthy dose of munich can add some malt complexity to nut brown ales, brown porters, and robust porters.

Malt Analysis

Extract Potential	1.035 - 1.036
Color (°L)	6.5 - 10
DP (°Lin)	40
Protein (%)	11 - 12