Description

Munich Malt Type I - Weyermann

Munich malt type I increases the body, aroma, malt sweetness and adds a slight biscuit flavour to you beer. This malt contains about half the enzyme potential of 2-row malt, which is enough to self convert in a mash. It can be steeped in an extract brew to add some of the flavour contribution, but will not add any sugars in a steep.
Munich malt type I is perfect for Stouts, brown and dark ales, use it as part or all of your grain bill.

Flavours and characteristics

Increases the body, aroma, malt sweetness and adds a slight biscuit flavour

Usage

Up to 100%

Colour

°L: 5.0 - 7.2

Beer styles

Pale Lager: India Pale Lager
Amber Lager: International Amber Lager, Czech Amber Lager, Maerzen, Rauchbier
Dark Lager: Munich Dunkel
Bock: Dark Double Bock
Strong Lager: Imperial Pilsener
Wheat Beer: Dark Wheat, Wheat Bock, German Rye beer
Pale Ale: Belgian Pale Ale
Amber Ale: Altbier
IPA: American IPA, Brown IPA
Strong Ale: Imperial Red Ale

Possible substitutes

Munich Malt - BestMalz
Munich Malt - Canada Malting Co.

Recipes

Need inspiration? Visit our recipes page.