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Crushed Munich Malt

Dark Rock Brewing

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Crushed Munich Malt
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Munich malt provides a deep, grainy flavour that may also be described as slightly toasty in some cases. It is produced from quality two-row spring barley and Imparts strongly malty notes to finished beer. Produced from quality two-row spring barley. Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers.

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What is it?

Munich provides a deep, malty, grainy flavour that may also be described as slightly toasty. It is produced from quality two-row spring barley. and Imparts strong malty notes to the finished beer. Munich malt was originally Intended for dark ales and lagers.  Munich is a characteristic brewing malt with rich malt aromas and notes of light caramel, honey and bread. It can be used as a primary malt, but because of its low diastatic power is not really recommended. Munich malt has a lower enzyme concentration and cannot be relied on to convert starch from enzyme-deficient adjuncts and special malts.

Technical information:

Munich and Vienna malts are similar in many ways. Some craft brewers substitute Munich malt for traditional pale malt. Most commercial brewers, however, would advise its use in moderation, as its enzymatic power is low. Munich works well for bringing a deep orange colour and a malty, grainy flavour to your brew. Vienna malt, by contrast, has all the characteristics of a base malt, including enzymatic power. It offers less orange-tinted colour, but plenty of the grainy characteristics of Munich malt. Either malt can be used in a variety of beer styles. Although in theory, they are both capable of being the primary base malt in beer, Vienna malt is more suitable as a base malt. Munich malt has a colour rating of 5–10 degrees Lovibond (°L), depending upon its origin. For comparison, English 2-row malt is rated at about 3 °L. The higher-rated Munich offers rich orange hues in the finished beer, which can be good for amber or darker beers, like Märzens or Oktoberfests.

Munich malt has far lower enzyme levels than Vienna Malt because of the additional heat used during the malting process. If Munich malt gets to the 10 °L level, it doesn’t have enough enzymes to serve as a base malt.  Lighter Munich malt can be used to a greater percentage because there’s enough diastatic power to compensate for less base malt. Dark Munich, however, is so limited in diastatic power as to relegate it to the category of speciality malt.

EBC 10-20


Use 10–30% of  Munich malt in the grist for dark beers and bocks, 5–15% for ambers and Märzens, 3–7% for pale beers and Canadian lagers, and 2–5% in low gravity brews.

Beer styles:

  • Munich-Style Helles
  • Mai-Bock
  • Dark Beer
  • Bock Beer
  • Festbiere
  • Oktoberfest
  • Stout
  • Maerzenbier
  • Dark Ale

What do the Scales mean?

"Degrees Lovibond" or "°L" scale is a measure of the colour of beer. The determination of the degrees Lovibond takes place by comparing the colour of the substance to a series of amber to brown glass slides. The scale was devised by Joseph Williams Lovibond. The Standard Reference Method (SRM) and European Brewery Convention (EBC) methods have largely replaced it, with the SRM giving results approximately equal to the °L.

The Standard Reference Method or SRM is a system modern brewers use to measure the colour intensity of a beer or wort. The EBC convention also measures beer and wort colour, as well as quantifying turbidity (also known as haze) in beer. EBC (European Brewing Convention) is used to indicate colour in malts (and beers). The lower the EBC is, the lighter is the malt (thus kilned for a shorter time). EBC and SRM/°L scales and conversions are available online and usually provide colour swatches to indicate the colour depth that you are likely to achieve from specific malts. Most craft brewers measure the colour of the grain using EBC (European Brewing Convention). The higher the EBC the darker the malt. Other countries may prefer Lovibond (L) or the Standard Reference Method (SRM). There are currently two colour scales in common use: SRM in the US, and EBC in Europe. The SRM (Standard Research Method) scale is based on an older degrees Lovibond scale and for all practical purposes, SRM and degree Lovibond are identical. So to convert SRM to EBC simply multiply by 2. e.g. 4 SRM = 8 EBC. The formula for converting Lovibond to EBC is  EBC=(2*Lovibond)-1.2

Why Use Dark Rock Malts and Hops?

The Dark Rock Brewing team are passionate about producing the best quality beers. Their mission is to help you to "Master your Craft" and brew the best craft beers possible. There is no reason why home-produced ales cannot be just as good as commercial equivalents. The key to success is having a wide selection of the best quality and freshest ingredients possible. Dark Rock ingredients are not just great value, they are of the highest quality and always supplied fresh. The team strive to constantly innovate and experiment with new styles and products. Dark Rock also markets top-quality all-grain and partial--mash kits which receive fabulous reviews. They are experienced commercial brewers and supply craft micro-breweries and nano-breweries with equipment and ingredients. They also provide training and business development consultancy to scale-up breweries. This experience is channelled into equipping the home craft brewer with the "tools to compete". Use Dark Rock products and you can't go wrong. 


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