Premium German Munich Brewing Malt

Build rich malt flavour, deeper golden colour and authentic German brewing character with Weyermann® Munich Malt Type 1. Produced in Bamberg, Germany from quality malting barley, this versatile malt provides a pronounced malt aroma supported by smooth notes of fresh bread, light caramel and honey.

With a colour range of 12–18 EBC, Munich Malt Type 1 is lighter than traditional dark Munich malt. It adds warm golden to amber colour and greater malt depth without overpowering the finished beer. Its medium enzyme activity allows it to be used as either a speciality malt or up to 100% of the grain bill in suitable recipes.

Whether you are brewing a malt-forward lager, Märzen, Munich Dunkel, Bock, Altbier or Amber Ale, Weyermann Munich Malt Type 1 provides the rich malt backbone and authentic European character these styles require.

Why You’ll Love Weyermann® Munich Malt Type 1

• Premium German Munich brewing malt

• Produced by Weyermann® in Bamberg, Germany

• Pronounced malt aroma and flavour

• Notes of fresh bread, light caramel and honey

• Adds warm golden to amber colour

• Builds a fuller, richer malt backbone

• Medium enzyme activity

• Can be used at up to 100% of the grain bill

• Suitable for both lager and ale recipes

• Freshly packed to order by Border Brewing

Flavour Profile

Weyermann Munich Malt Type 1 delivers a pronounced but smooth malt character with flavours of freshly baked bread, light caramel and honey. It adds complexity and depth while remaining lighter and less intense than Munich Malt Type 2, making it exceptionally versatile across both pale and dark beer styles.

Colour: Deep gold to amber

Flavour: Rich malt, fresh bread, light caramel and honey

Aroma: Pronounced sweet malt and freshly baked bread

Body Contribution: Medium to high

Fermentability: Medium

Enzyme Activity: Medium

Typical Beer Styles

Weyermann Munich Malt Type 1 is ideal for brewing:

• Munich Helles

• Pale Lager

• India Pale Lager

• International Amber Lager

• Czech Amber Lager

• Märzen

• Rauchbier

• Munich Dunkel

• Bock

• Doppelbock

• Dark Wheat Beer

• Weizenbock

• German Rye Beer

• Belgian Pale Ale

• Altbier

• Amber Ale

• American IPA

• Brown IPA

• Red IPA

• Strong Ale

These styles benefit from the malt’s ability to build rich malt flavour, warm colour and a fuller malt backbone without introducing roasted character.

Product Specifications

*The ideal addition depends on the beer style and desired level of malt flavour.

Brewing Tips

For pale lagers, IPAs and lighter ales, use approximately 5–15% of the grain bill to add malt depth, light honey character and warmer colour without dominating the beer.

Use around 15–40% in Amber Lagers, Märzen, Altbier, Amber Ale and malt-forward IPA recipes where a more noticeable bread and malt character is desired.

For Munich Dunkel, Bock and other strongly malt-driven German styles, Munich Malt Type 1 can make up most or all of the grain bill. Weyermann recommends additions of up to 100%.

Munich Malt Type 1 has medium enzyme activity and can convert itself under normal mash conditions. However, combining it with an enzymatically stronger base malt such as Pilsner Malt can improve conversion reliability when brewing high-gravity beers or using large quantities of enzyme-poor speciality malts.

Frequently Asked Questions

What is Weyermann Munich Malt Type 1?

Weyermann Munich Malt Type 1 is a German brewing malt designed to add pronounced malt aroma, rich bread flavour, light caramel and honey notes. It can be used as a speciality malt or as the primary base malt in malt-forward beer styles.

What flavours does Munich Malt Type 1 add?

It contributes rich malt, freshly baked bread, light caramel and honey flavours with a smooth, rounded malt aroma.

What is the difference between Munich Malt Type 1 and Type 2?

Munich Malt Type 1 is lighter in colour at 12–18 EBC and provides smooth bread, honey and light caramel character. Munich Malt Type 2 is darker and produces a deeper, more intense toasted malt flavour.

How much Munich Malt Type 1 should I use?

Use approximately 5–15% for subtle malt complexity, 15–40% for a more prominent malt backbone, or higher percentages in traditional malt-forward lagers and ales. Weyermann recommends additions of up to 100%.

Can Munich Malt Type 1 be used as a base malt?

Yes. It has medium enzyme activity and can be used at up to 100% of the grain bill in suitable recipes.

Does Munich Malt Type 1 need to be mashed?

Yes. Munich Malt Type 1 is an enzymatically active brewing malt and must be mashed to convert its starches into fermentable sugars.

Is Munich Malt Type 1 the same as crystal malt?

No. Munich Malt Type 1 is a kilned malt with medium enzyme activity. Crystal and caramel malts undergo a different production process, have little or no enzyme activity and produce a sweeter caramel character.