Weyermann® Munich Malt Type 1 · per 100 g

Fresh bread, honey and a hint of caramel. Munich Malt Type 1 can carry the whole grist of a Märzen or a Dunkel, or give a pale base more malt and a deeper golden colour.

12–18 EBC · 5.0–7.2 °L · Up to 100 % of grist · Medium enzyme activity · Bread, honey & caramel · Sold per 100 g

What it does in your beer

Weyermann kilns this barley malt for a rich malt aroma and more colour than a Pilsner malt: expect bread, honey and caramel notes and a golden to amber hue. With medium enzyme activity it converts its own starch, so it can be the only malt in the mash.

Weyermann lists it for India Pale Lager, amber lagers such as Czech amber, Bamberger Märzen and Rauchbier, Munich Dunkel and Braunbier, dark doppelbock, Imperial Pilsner, dark wheat, wheat bock and German rye beer, Belgian pale ale, Altbier, American and Brown IPA and imperial red ale.

At a glance

How much for a 20 L batch

Up to 100 % of the grist, so it can be the whole base.

As a guide, 1 kg in 20 L adds ≈ 5.6 EBC of colour on its own and ≈ +10.8 gravity points (≈ +2.69 °P) at 75 % efficiency (approx., Morey colour / extract-based gravity, mid 15 EBC, 78 % extract).

Quantity = number of 100 g units, so 10 = 1 kg and 50 = 5 kg.

How to use

• Mash it like a base malt: with medium enzyme activity it converts on its own or alongside Pilsner malt.
• Weyermann's specification quotes a saccharification time of max. 20 minutes (lab mash).
• Partial base? Swap it in for part of the Pilsner malt to push malt aroma and colour up.

Pairs well with

Brewing a Märzen or a Munich Dunkel? Try it with Czech Pilsner malt, a touch of Weyermann CARAMUNICH® Type 1 or Melanoidin malt, and SafLager W-34/70.

Storage & shelf life

• Keep it cool, dry and sealed.
• Unopened original Weyermann bags stored dry at 0–30 °C have a minimum shelf life of 24 months. Once your malt is out of the bag, an airtight container is its best friend.
• Ordered Crushed? Brew within about 5 days.

Food information

• Food business operator: Radek Milota – BO PIVO, Hlavní 35, 742 83 Olbramice, Czech Republic
• Name: Munich malt (Munich Malt Type 1)
• 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

Údaje o potravině (CZ)

• Název: Mnichovský slad (Munich Malt Type 1)
• Složení: ječný slad (ječmen, voda)
• Alergeny: obsahuje ječmen (obilovina obsahující lepek)
• Čisté množství: 100 g za každý objednaný kus
• Země původu: Německo
• Skladování: v suchu, 0–30 °C
• Provozovatel potravinářského podniku: Radek Milota – BO PIVO, Hlavní 35, 742 83 Olbramice, Czech Republic

Good to know

• Sold in 100 g units: for 3 kg, enter 30.
• Milling option: Whole grain keeps better; Crushed is milled before it ships and should be brewed within about 5 days.
• Ingredients come from our partner warehouse in the Czech Republic and travel in their own parcel.
• Weyermann notes that analytical values vary with each harvest; the figures above are from its current specification.

FAQ

Can I brew with 100 % Munich Type 1?
Yes. Weyermann rates it for up to 100 % of the grist, with medium enzyme activity.

Munich Type 1 or Type 2?
Type 1 is 12–18 EBC; Type 2 is 20–25 EBC for darker beers. Weyermann lists Type 2 for Munich Dunkel, Czech dark lager, Schwarzbier and Baltic porter.

Can you mill it?
It can be: pick Crushed in the Milling option and it's milled before dispatch — brew it within about 5 days. Whole grain ships unmilled.