To continue our malt profile investigations, I thought we could start with some of the base malts. The first base malt that I chose is Munich Malt. Its a little darker than the base malts I am used to, but it does have enough diastatic power to convert its starches. The dark color comes from the higher kiln temperatures; higher than lighter colored base malts.

Flavor: Produces a malty, some even say slightly grainy taste.

Color: I saw ranges of 8.0 – 12.0 Lovibond. Most sources said 9 L. Imparts a golden to amber or orange hue to a beer.

Body: Does not contribute to increasing the body of the beer.

Use: I have been toying around with the idea of brewing a bockmore than likely a doppelbockas you can see, sometimes these malt profiles are self-serving. From what I have gathered, Munich Malt is the choiceforbase malt in bock beers.Ihave seen it paired with Vienna a lotwondering if that is to add more diastatic power to the mix?It can be used in smaller amounts in otheramber beers.

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