Munich malt is used as the base malt of the bock beer style, especially doppelbock, and appears in dunkel lager and M?_rzens in smaller quantities. While a darker grain than pale malt, it has sufficient diastatic power to self-convert, despite being kilned at temperatures around 115 ?C. It imparts “malty,” although not necessarily sweet characteristics, depending on mashing temperatures. ASBC 4-6/EBC 10???15, DP 40 ?Lintner.
It is also referred to as “Munich I” or “Light Munich” by some brands.
Our house munich malt is Joe White.