The darker Munich: more bread, more honey, more colour. At 20–25 EBC, Munich Malt Type 2 is the backbone of a Munich Dunkel, a Schwarzbier or a Baltic porter — and it still converts its own mash.
20–25 EBC · 8.0–9.9 °L · Up to 100 % of grist · Medium enzyme activity · Bread, honey & caramel · Sold per 100 g
What it does in your beer
Same pronounced malt aroma as Type 1 — caramel, honey and bread — but kilned darker, so it brings noticeably more colour. Medium enzyme activity means it can make up the whole grist or deepen a paler base.
Weyermann lists it for Festbier, Märzen, Kellerbier and smoked beer, Munich Dunkel, Czech dark lager and Schwarzbier, dark doppelbock, Black IPA and imperial pale ale, Bière de Garde, British brown ale, Baltic, English, American and imperial porters, Russian imperial stout and Flanders red.
At a glance
| Maltster | Weyermann® (Bamberg, Germany) |
| Malt type | Munich malt (kilned base malt), darker type |
| Grain | Malting-quality barley |
| Colour | 20–25 EBC (8.0–9.9 °L) |
| Extract (dry basis) | min. 78 % |
| Moisture | max. 4 % |
| Protein (dry basis) | 9–12.5 % |
| Kolbach index | 38–47 % |
| Enzyme activity | Medium |
| Max share of grist | up to 100 % |
| Flavour | Pronounced malt aroma; caramel, honey and bread notes |
| Origin | Germany |
| Sold per | 100 g |
| Milling | Whole grain or Crushed (choose a variant) |
How much for a 20 L batch
Up to 100 % of the grist.
As a guide, 1 kg in 20 L adds ≈ 7.3 EBC of colour on its own and ≈ +10.8 gravity points (≈ +2.71 °P) at 75 % efficiency (approx., Morey colour / extract-based gravity, mid 22.5 EBC, 78 % extract).
In the quantity box each unit is 100 g, so 30 means 3 kg.
How to use
- Treat it as a base malt — medium enzyme activity, up to 100 % of the grist.
- For a Dunkel or Schwarzbier, let it carry most of the grist and build extra colour with a caramel or roasted malt.
- Lab saccharification time per Weyermann's spec: max. 20 minutes.
Pairs well with
Brewing a Munich Dunkel or Schwarzbier? Try it with Czech Pilsner malt, Weyermann CARAMUNICH® Type 2 and SafLager W-34/70. A pinch of Weyermann CARAFA® Type 2 takes it darker.
Storage & shelf life
- Dry, cool, sealed — malt picks up moisture from the air.
- Weyermann's minimum shelf life is 24 months for unopened original bags at 0–30 °C in a dry place; keep opened malt airtight.
- Crushed malt is best brewed within about 5 days.
Food information
- Name: Munich malt (Munich Malt Type 2)
- Ingredients: malted barley (barley, water)
- Allergens: contains barley (cereal containing gluten)
- Net quantity: 100 g per unit ordered
- Country of origin: Germany
- Storage: dry, 0–30 °C
Good to know
- Each unit is 100 g, so a 4 kg base means a quantity of 40.
- No mill? Choose Crushed in the Milling option. It's milled before dispatch and is best brewed within about 5 days.
- Heads-up: brewing ingredients are dispatched separately from our partner warehouse in the Czech Republic, not with equipment orders.
- Analytical figures are Weyermann's current specification and can shift slightly from harvest to harvest.
FAQ
What's the difference between Munich Type 1 and Type 2?
Colour and depth. Type 1 is 12–18 EBC, Type 2 is 20–25 EBC. Both have medium enzyme activity and can make up to 100 % of the grist.
Will it convert without Pilsner malt?
Yes. Weyermann gives it medium enzyme activity and rates it for up to 100 % of the grist.
Can I use it in a porter or stout?
Yes — Weyermann lists Baltic, English, American and imperial porters and Russian imperial stout.
Is it available crushed?
Yes. Choose Crushed in the Milling option and it's milled before it ships; use it within about 5 days.