{"product_id":"weyermann-munich-malt-type-1-12-18-ebc","title":"Weyermann Munich Malt Type 1 12–18 EBC","description":"\u003cdiv class=\"wp-block-media-text is-stacked-on-mobile is-vertically-aligned-top\"\u003e\n\u003cdiv class=\"wp-block-media-text__content\"\u003e\n\u003cdiv class=\"wp-block-media-text is-stacked-on-mobile is-vertically-aligned-top\"\u003e\n\u003cdiv class=\"wp-block-media-text__content\"\u003e\n\u003csection class=\"product_section\" id=\"descriptionSection\"\u003e\n\u003cdiv class=\"product-description-section\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWeyermann 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eType 1 or Type 2? Simple rule: \u003c\/span\u003e\u003cspan\u003eType 1 (12–18 EBC) for malty balance, Type 2 (20–25 EBC) for malty intensity.\u003c\/span\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCrushed 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e⸻\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFlavor \u0026amp; Aroma\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eRich bready, gently biscuity malt depth (signature)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSubtle honeyed warmth and light melanoidin character\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eClean malty sweetness — kilned depth, no caramel stickiness\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAmber-gold colour contribution\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e⸻\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUsage\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLager: 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\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable up to 100% of the grain bill — full enzymatic self-conversion. Typical blend rate: 10–60% alongside Pilsner or Vienna base malts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e⸻\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eQuick facts\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBrand: Weyermann\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eType: Base malt — Munich, Type 1 (classic)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eColour: 12–18 EBC\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEnzymatic power: Full — self-converting, up to 100% of the grain bill\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrigin: Germany (Bamberg)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUse: Festbier, Märzen, Kellerbier, Alt, Dunkelweizen — the universal malt-depth dial\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e⸻\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRelated products\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eWeyermann Munich Malt Type 2 20–25 EBC\u003c\/span\u003e\u003cspan\u003e — the darker sibling: step up when a Dunkel or Bock needs malt intensity, not just balance\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeyermann BARKE Vienna Malt 6–9 EBC\u003c\/span\u003e\u003cspan\u003e — Vienna plus Munich is the textbook Märzen and Festbier architecture\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeyermann CaraHell 20–30 EBC\u003c\/span\u003e\u003cspan\u003e — the light caramel that rounds a Festbier grist without darkening it\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWhite Labs WLP800-O Organic Pilsner Lager Yeast\u003c\/span\u003e\u003cspan\u003e — the cold, clean lager strain for everything on this malt's style list\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eLalBrew Munich Classic Dried Yeast 11g\u003c\/span\u003e\u003cspan\u003e — for the Dunkelweizen and Weizenbock side: banana and clove over Munich depth\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Weyermann","offers":[{"title":"1 kg","offer_id":57455751430519,"sku":"051.305.1-1","price":2.5,"currency_code":"EUR","in_stock":true},{"title":"5 kg","offer_id":57455751463287,"sku":"051.305.1-5","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/6578\/9303\/files\/IMG-5212.png?v=1776618329","url":"https:\/\/craftbrew.nl\/products\/weyermann-munich-malt-type-1-12-18-ebc","provider":"CraftBrew","version":"1.0","type":"link"}