Munich malt is a somewhat rich, golden malt typically used in conjunction with 2 Row or Pilsner base
malts to provide a grainy, malty flavor to many beer styles. At 8 to 12 Lovibond, this malt variety
gives a nice, golden orange color.
Typical use in pale ales is 3 to 10% of the grist. Amber beers employ up to 18% and dark beers can have up to 30% Munich. Like Vienna malt, Munich does well when Crystal Malt is added into the grain bill.
Typical Use : Base Malt
Lovibond : 8 to 12 L
Origination : Europe
Flavor/Aroma : Grainlike, malty.
Styles : Most styles - Bock, Dunkel, Alt are good examples.
All Grain Recipe - Dusseldorf Altbier ::: 1.054/1.013 (5 Gal)
6 lbs. - 2 Row Pale Malt
2 lbs. - Munich Malt
1 lb. - Vienna Malt
1 lb. - Wheat Malt
1 lb. - Crystal Malt (80L)
Hop Schedule (44 IBU)
1.5 oz - Hallertau hops (60 min.)
1 oz - Hallertau hops (30 min.)
1 oz - Hallertau hops (10 min.)
White Labs European Ale Yeast (WLP011) - 1800 ml starter
Mash at 152° to 154° for 60 min.
Sparge as usual
Boil for a total of 90 Minutes
Cool and ferment at 65° to 70°