Weyermann

Weyermann Munich Malt Type 1 12–18 EBC

€2,50

Amount

1 kg

5 kg

Weyermann Munich Type 1 is the definitive Munich malt — the German base malt that puts the malty in Bavarian brewing, kilned to 12–18 EBC by Weyermann Malzfabrik in Bamberg. This is one of the most-used specialty base malts in the world for a simple reason: no other single malt shifts a beer toward warm, bready, authentic German maltiness so reliably, at any dose from a supporting 10% to a full 100% grain bill.

The character is pure Munich: rich bready and gently biscuity malt aromatics with a subtle honeyed warmth, an amber-gold colour contribution, and a clean malty sweetness that never turns caramel-sticky — depth that comes from kilning, not crystallisation. And because Type 1 retains full enzymatic power despite its colour, it remains a true base malt: it converts itself completely, anchors adjunct-carrying grain bills, and can run the whole grist alone. A 100% Munich Type 1 beer — the classic route to a Festbier or a deeply malty Märzen — is one of the most satisfying single-malt statements in brewing. In blends, it's the universal malt-depth dial: 10–30% alongside a Pilsner base warms up anything from a Kellerbier to an amber ale, 30–60% builds the backbone of Märzen and Alt, and upward from there lies Dunkel territory.

Type 1 or Type 2? Simple rule: Type 1 (12–18 EBC) for malty balance, Type 2 (20–25 EBC) for malty intensity. Festbier, Märzen, and Kellerbier usually live on Type 1's restraint; step up to Type 2 when a Dunkel, Bock, or Doppelbock needs malt to dominate — and blend the two freely 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

Rich bready, gently biscuity malt depth (signature)
Subtle honeyed warmth and light melanoidin character
Clean malty sweetness — kilned depth, no caramel stickiness
Amber-gold colour contribution

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Usage

Lager: Festbier, Märzen, Oktoberfest, Kellerbier, Vienna Lager, Munich Dunkel (blended) Ale: Altbier, Amber Ale, Brown Ale, Scottish Ale Wheat: Dunkelweizen, Weizenbock Specialty: Bock (blended), winter and festive beers, malt-forward pale ales

Suitable up to 100% of the grain bill — full enzymatic self-conversion. Typical blend rate: 10–60% alongside Pilsner or Vienna base malts.

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Quick facts

Brand: Weyermann

Type: Base malt — Munich, Type 1 (classic)

Colour: 12–18 EBC

Enzymatic power: Full — self-converting, up to 100% of the grain bill

Origin: Germany (Bamberg)

Use: Festbier, Märzen, Kellerbier, Alt, Dunkelweizen — the universal malt-depth dial

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