{"product_id":"weyermann-munich-malt-type-2","title":"Weyermann® Munich Malt Type 2 · per 100 g","description":"\u003cp\u003e\u003cstrong\u003eThe 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.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003e20–25 EBC · 8.0–9.9 °L · Up to 100 % of grist · Medium enzyme activity · Bread, honey \u0026amp; caramel · Sold per 100 g\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eSame 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.\u003c\/p\u003e\u003cp\u003eWeyermann 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.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaltster\u003c\/td\u003e\n\u003ctd\u003eWeyermann® (Bamberg, Germany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalt type\u003c\/td\u003e\n\u003ctd\u003eMunich malt (kilned base malt), darker type\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrain\u003c\/td\u003e\n\u003ctd\u003eMalting-quality barley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003e20–25 EBC (8.0–9.9 °L)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExtract (dry basis)\u003c\/td\u003e\n\u003ctd\u003emin. 78 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMoisture\u003c\/td\u003e\n\u003ctd\u003emax. 4 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein (dry basis)\u003c\/td\u003e\n\u003ctd\u003e9–12.5 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKolbach index\u003c\/td\u003e\n\u003ctd\u003e38–47 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnzyme activity\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMax share of grist\u003c\/td\u003e\n\u003ctd\u003eup to 100 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavour\u003c\/td\u003e\n\u003ctd\u003ePronounced malt aroma; caramel, honey and bread notes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eGermany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSold per\u003c\/td\u003e\n\u003ctd\u003e100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilling\u003c\/td\u003e\n\u003ctd\u003eWhole grain or Crushed (choose a variant)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eUp to 100 % of the grist.\u003c\/p\u003e\u003cp\u003eAs 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).\u003c\/p\u003e\u003cp\u003eIn the quantity box each unit is 100 g, so 30 means 3 kg.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eTreat it as a base malt — medium enzyme activity, up to 100 % of the grist.\u003c\/li\u003e\n\u003cli\u003eFor a Dunkel or Schwarzbier, let it carry most of the grist and build extra colour with a caramel or roasted malt.\u003c\/li\u003e\n\u003cli\u003eLab saccharification time per Weyermann's spec: max. 20 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing 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.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDry, cool, sealed — malt picks up moisture from the air.\u003c\/li\u003e\n\u003cli\u003eWeyermann's minimum shelf life is 24 months for unopened original bags at 0–30 °C in a dry place; keep opened malt airtight.\u003c\/li\u003e\n\u003cli\u003eCrushed malt is best brewed within about 5 days.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Munich malt (Munich Malt Type 2)\u003c\/li\u003e\n\u003cli\u003eIngredients: malted \u003cstrong\u003ebarley\u003c\/strong\u003e (barley, water)\u003c\/li\u003e\n\u003cli\u003eAllergens: contains \u003cstrong\u003ebarley\u003c\/strong\u003e (cereal containing gluten)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 100 g per unit ordered\u003c\/li\u003e\n\u003cli\u003eCountry of origin: Germany\u003c\/li\u003e\n\u003cli\u003eStorage: dry, 0–30 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eEach unit is 100 g, so a 4 kg base means a quantity of 40.\u003c\/li\u003e\n\u003cli\u003eNo mill? Choose Crushed in the Milling option. It's milled before dispatch and is best brewed within about 5 days.\u003c\/li\u003e\n\u003cli\u003eHeads-up: brewing ingredients are dispatched separately from our partner warehouse in the Czech Republic, not with equipment orders.\u003c\/li\u003e\n\u003cli\u003eAnalytical figures are Weyermann's current specification and can shift slightly from harvest to harvest.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat's the difference between Munich Type 1 and Type 2?\u003c\/strong\u003e\u003cbr\u003eColour 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it convert without Pilsner malt?\u003c\/strong\u003e\u003cbr\u003eYes. Weyermann gives it medium enzyme activity and rates it for up to 100 % of the grist.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it in a porter or stout?\u003c\/strong\u003e\u003cbr\u003eYes — Weyermann lists Baltic, English, American and imperial porters and Russian imperial stout.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it available crushed?\u003c\/strong\u003e\u003cbr\u003eYes. Choose Crushed in the Milling option and it's milled before it ships; use it within about 5 days.\u003c\/p\u003e","brand":"Weyermann","offers":[{"title":"Whole grain","offer_id":60933611094350,"sku":"BOP-21119025","price":0.18,"currency_code":"EUR","in_stock":true},{"title":"Crushed","offer_id":60948097565006,"sku":"BOP-21119025-S","price":0.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/weyermann-munich-malt-type-2-main-v1.jpg?v=1791913479","url":"https:\/\/brewtaurus.com\/en-cz\/products\/weyermann-munich-malt-type-2","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}