Dark German Munich Brewing Malt

Create deeply malt-forward beer with Weyermann® Munich Malt Type 2. Produced in Bamberg, Germany from premium-quality brewing barley, this darker Munich malt delivers a pronounced malt aroma with rich notes of bread, honey and light caramel.

With a colour range of 20–25 EBC, Munich Malt Type 2 produces warm amber to deep copper colour and a fuller malt profile than Munich Malt Type 1. It is an excellent choice for traditional German lagers and malt-driven ales where rich bread crust, toasted malt and smooth caramel depth are essential.

Its medium enzyme activity allows it to be used as a speciality malt or at up to 100% of the grain bill in suitable recipes. Weyermann Munich Malt Type 2 is particularly well suited to Munich Dunkel, Märzen, Bock, Doppelbock, Schwarzbier, Baltic Porter and other richly flavoured beer styles.

Why You’ll Love Weyermann® Munich Malt Type 2

• Premium dark German Munich brewing malt

• Produced by Weyermann® in Bamberg, Germany

• Pronounced rich malt aroma and flavour

• Notes of bread, honey and light caramel

• Creates amber to deep copper beer colour

• Builds a full, rounded malt backbone

• Adds depth without roasted bitterness

• Medium enzyme activity

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

• Ideal for malt-forward lagers and ales

• Freshly packed to order by Border Brewing

Flavour Profile

Weyermann Munich Malt Type 2 provides an intense but smooth malt character with flavours of bread crust, honey, toast and light caramel. It delivers greater colour and malt depth than Munich Malt Type 1 without introducing the burnt, coffee or bitter flavours associated with roasted malt.

Colour: Amber to deep copper

Flavour: Rich malt, bread crust, toast, honey and light caramel

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 2 is ideal for brewing:

• Munich Dunkel

• Märzen

• Festbier

• Kellerbier

• Rauchbier

• Czech Dark Lager

• Schwarzbier

• Bock

• Doppelbock

• Baltic Porter

• English Porter

• American Porter

• Imperial Porter

• British Brown Ale

• Bière de Garde

• Black IPA

• Imperial IPA

• Russian Imperial Stout

• Flanders Red Ale

These styles benefit from Munich Malt Type 2’s ability to build deep malt flavour, warm colour and a rich bread-like backbone without adding harsh roasted character.

Product Specifications

*The ideal addition depends on the beer style and desired malt intensity.

Brewing Tips

Use approximately 5–15% of the grain bill to add subtle bread crust, honey and toasted malt complexity to Amber Lagers, Pale Ales, IPAs and darker beer styles.

Increase to around 15–40% in Märzen, Festbier, Kellerbier, Brown Ale, Porter and Bière de Garde recipes where a more prominent malt backbone is desired.

For Munich Dunkel, Bock, Doppelbock and other intensely malt-forward styles, Munich Malt Type 2 can make up most or all of the grain bill. Weyermann recommends additions of up to 100%.

Munich Malt Type 2 has medium enzyme activity and can convert itself under normal mash conditions. However, combining it with a high-enzyme base malt such as Pilsner Malt can improve conversion reliability in high-gravity recipes or grain bills containing large amounts of enzyme-poor speciality malt.

For a classic Munich Dunkel, use Munich Malt Type 2 as the main base malt with smaller additions of Munich Type 1, Pilsner Malt and a dehusked roasted malt such as Carafa Special for colour adjustment.

Frequently Asked Questions

What is Weyermann Munich Malt Type 2?

Weyermann Munich Malt Type 2 is a darker German Munich malt designed to add pronounced malt aroma, rich bread flavour, honey, toast and light caramel character to malt-forward beers.

What flavours does Munich Malt Type 2 add?

It contributes rich malt, bread crust, toast, honey and light caramel flavours. It builds deep malt complexity without adding burnt or harsh roasted notes.

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

Munich Malt Type 1 is lighter at 12–18 EBC and provides a smoother bread, honey and light caramel profile. Munich Malt Type 2 is darker at 20–25 EBC and delivers a deeper, more intense toasted malt and bread crust character.

How much Munich Malt Type 2 should I use?

Use approximately 5–15% for subtle malt complexity, 15–40% for a pronounced malt backbone, or higher percentages in Munich Dunkel, Bock and other strongly malt-forward styles. Weyermann recommends additions of up to 100%.

Can Munich Malt Type 2 be used as a base malt?

Yes. Munich Malt Type 2 has medium enzyme activity and can be used at up to 100% of the grain bill in suitable recipes.

Does Munich Malt Type 2 need to be mashed?

Yes. Munich Malt Type 2 is an enzymatically active brewing grain and must be mashed to convert its starches into fermentable sugars.

Is Munich Malt Type 2 the same as Caramunich Type 2?

No. Munich Malt Type 2 is a kilned malt with medium enzyme activity and a colour of 20–25 EBC. Caramunich Type 2 is a much darker caramel malt with no enzyme activity and is normally used in considerably smaller quantities.

Does Munich Malt Type 2 add roasted flavour?

No. It adds rich bread, toast, honey and light caramel flavours but does not produce the coffee, burnt or bitter character associated with roasted barley and black malt.