Munich malt in Indian brewpub recipes

What Munich malt is

Munich malt is a base malt kilned hotter and longer than Pilsner malt. The extra heat drives Maillard reactions in the kernel, which build colour and bready, toasty, slightly nutty flavour. It still keeps enough enzymes to convert its own starch, so it can make up most or all of a grist.

Maltsters usually sell it in two shades. Weyermann's Munich Type 1 is listed at 12 to 18 EBC and Type 2 at 20 to 25 EBC, with both allowed up to 100% of the grist. Our guide to Weyermann Munich malt has the full spec sheet. Other maltsters offer similar light and dark versions.

Where it earns its place on a tap list

Most brewpubs in India run a mix of a light lager, a wheat beer, an IPA and one or two darker beers. Munich malt can improve almost all of them.

• Dunkel and bock: Munich can be half the grist or more. Here it is the main flavour.
• Märzen and amber lager: 30 to 50% Munich gives the classic bready, toasty middle.
• IPA and pale ale: 5 to 15% adds body and malt depth that holds up against heavy hopping.
• Helles: a small share, up to about 10% of the lighter type, adds depth without much colour.

What it tastes like

Light Munich tastes of fresh bread crust and a little honey. Dark Munich moves towards toast and light caramel, with more colour. Neither has the sticky sweetness of crystal malt, which is why Munich-heavy beers can be full-flavoured yet still finish dry.

That dry finish suits Indian conditions. A malty beer served in a warm taproom can feel heavy fast. A Munich-led amber lager at around 5% ABV keeps the malt flavour but drinks lighter than a crystal-heavy amber ale. It also pairs well with grilled and tandoori dishes, where the toasty malt matches the char.

A worked grist for a 1,000 litre batch

Here is a Märzen-style amber lager for a 1,000 litre brewpub batch at about 13 °P. It assumes roughly 68% of the malt weight ends up as extract in the wort, so check against your own brewhouse yield.

• Pilsner malt: 90 kg (45%)
• Munich malt Type 1: 80 kg (40%)
• Vienna malt: 20 kg (10%)
• CARAMUNICH Type 2: 10 kg (5%)
• Total: 200 kg (100%)

Mash with a protein-friendly step at about 62 °C, then 72 °C for dextrins until iodine-normal, then mash out at 78 °C. Bitter to around 20 to 25 IBU with a noble-type hop and ferment cold with a clean lager yeast.

Mashing high-Munich grists

Munich has fewer enzymes than Pilsner malt because the hotter kilning destroys some of them. At up to about half the grist this rarely matters. In a dunkel with 70% or more Munich, especially the darker type, extend the saccharification rest and check conversion with iodine before mashing out. Adding some Pilsner or Vienna malt gives extra enzymes as insurance.

If you run rice or maize adjuncts in a light lager, do not count on a little Munich to convert them. Adjuncts need a high-enzyme base malt to carry them. Our guide to base malts explained compares the enzyme levels.

Storing imported Munich in Indian heat

Most Munich malt in Indian brewpubs is imported. Our guide to Indian versus imported malt explains why. It arrives dry, at around 4 to 4.5% moisture, but it can pick up moisture quickly in monsoon humidity once a bag is open.

Store bags on pallets, away from walls, in the coolest and driest part of the building. Reseal opened bags tightly and use them within a few weeks. Damp Munich loses its crisp bite and can turn stale in flavour, which shows most in the dark lagers where it does the heavy lifting.

If you run out, a blend of Pilsner malt with a little CARAMUNICH and a touch of a dehusked roast malt can stand in for colour. It will not fully copy the flavour, so note the change on the brew sheet.

A good next step

Munich malt is the easiest way to give a brewpub tap list more depth without new equipment. Using it with intent, balancing it against crystal, roast and base malts for colour and body, is the skill of grist design.

Your first step: brew your house pale ale with 10% of the base malt swapped for light Munich and taste the two versions side by side.

Common questions

Can Munich malt be used as 100% of the grist?

Yes. Weyermann allows up to 100% for both its Munich types. With dark Munich, extend the saccharification rest and check conversion with iodine.

How much Munich malt should I use in an IPA?

Around 5 to 15% of the grist adds body and malt depth without much extra colour.

What is the difference between light and dark Munich malt?

Dark Munich is kilned hotter, so it has more colour, more toasty flavour and slightly fewer enzymes than light Munich.

What can I use if I run out of Munich malt?

A blend of Pilsner malt with a little CARAMUNICH and a touch of dehusked roast malt can match the colour, though not the full flavour.