Weyermann

Weyermann Munich Malt Type 2 20–25 EBC

€2,50

Amount

1 kg

5 kg

Weyermann Munich Type 2 is the darker, more intense half of Weyermann's Munich malt pairing — a German base malt kilned to 20–25 EBC by Weyermann Malzfabrik in Bamberg, delivering the deep amber colour and rich, honey-tinged malt aroma that the biggest Bavarian malt styles are built on. Where Munich Type 1 provides everyday malty depth, Type 2 is the specialist for beers where malt doesn't just support the profile — it is the profile.

The extra kilning over Type 1 develops a noticeably more intense character: strong bready and biscuity malt aromatics with a distinctive warm honey note, deeper melanoidin richness, and an amber-orange colour contribution that gives Dunkel and Bock their glow. Crucially, Munich Type 2 remains a true base malt — it retains sufficient enzymatic power to convert itself, so it can anchor a grain bill at up to 100% for the most malt-saturated interpretations of the style. A 100% Munich Type 2 Dunkel is one of German brewing's great single-malt statements: enormous malt depth, no crutches. In blends, even 10–30% alongside a Pilsner or Vienna base shifts a beer's whole centre of gravity toward warm, rich maltiness — the fast route to authentic Bavarian character in anything from a Festbier to an Altbier.

Type 1 or Type 2? Simple rule: Type 1 (12–18 EBC) for malty balance, Type 2 (20–25 EBC) for malty intensity. Märzen and Festbier usually want Type 1's restraint; Dunkel, Bock, and Doppelbock are Type 2 territory — and the two blend beautifully when a recipe sits between.

Crushed or uncrushed malt Available crushed or uncrushed. Crushed malt should be used within 2–3 weeks for optimal freshness. Uncrushed malt retains full freshness for significantly longer when stored in a cool, dry environment.

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Flavor & Aroma

Intense bready, biscuity malt depth (signature)
Warm honey and melanoidin richness
Clean malty sweetness without caramel stickiness
Deep amber-orange colour contribution

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Usage

Lager: Munich Dunkel, Bock, Doppelbock, Schwarzbier, Märzen (for a darker take), Kellerbier Ale: Altbier, Brown Ale, Scottish Ale, Amber Ale Wheat: Dunkelweizen, Weizenbock Specialty: Baltic Porter, festive and winter beers

Suitable up to 100% of the grain bill — full enzymatic self-conversion. Typical blend rate: 10–50% alongside Pilsner or Vienna base malts.

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Quick facts

Brand: Weyermann

Type: Base malt — Munich, Type 2 (dark)

Colour: 20–25 EBC

Enzymatic power: Sufficient for self-conversion — up to 100% of the grain bill

Origin: Germany (Bamberg)

Use: Dunkel, Bock, Doppelbock, malt-intensive lagers and ales

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