Munich Malt
A kilned base malt that gives deep, bready, toasty malt flavour and a golden to amber colour.
What Munich Malt is
Munich malt is kilned hotter than a pale base malt, which develops rich, bready, toasty melanoidin flavours and a deeper colour while still keeping enough enzyme power to be used as a base malt in malty styles.
It is the defining malt of Bavarian lagers like the dunkel, Oktoberfest and bock, and a common addition to any beer wanting more malt depth. A little adds complexity; a large proportion makes the malt the star.
Colour and flavour
Colour: 6 to 20 degrees Lovibond. Malt colour is measured in degrees Lovibond, or the metric EBC, and is a rough guide to flavour intensity as well as to the shade the malt lends the beer.
Flavour and character: Deeply malty, bready and toasty, with a rich, orange-amber colour..
How much to use
Typical proportion of the grist: Up to 100% in malty styles. Adjust to taste and to the style you are brewing; the figures here are a starting point, not a rule.
Munich Malt is a kilned malt. It still carries enough enzyme power to be mashed as part of the grain bill, and in malty styles it can make up a large share of it. It is central to styles such as Dunkel, Oktoberfest Marzen, Bock, Doppelbock and Vienna Lager, where it does much to define the flavour and colour, and it can be used in smaller amounts in many other beers. As with any grain, the right amount depends on the beer you are building, so treat the proportions here as a tested starting point rather than a fixed rule.
| Property | Value |
|---|---|
| Malt type | Kilned malt |
| Colour | 6 to 20 degrees Lovibond |
| Typical proportion | Up to 100% in malty styles |
| Flavour | Deeply malty, bready and toasty, with a rich, orange-amber colour. |
Typical published figures; maltsters vary.
Get the right part
Open the YeastMatch fitment toolGet the exact fitment for your setupRelated
Sources: BJCP Beer Style Guidelines ยท How to Brew (John Palmer), malt reference