Lighter Munich malt can be used to a greater percentage because there’s enough diastatic power to compensate for less base malt. You start finding diastatic power around the 45–55 level and an alpha amalyse level around 20–35. If Munich malt gets around the 10 °L level, it doesn’t have enough enzymes to serve as a base malt. Munich, by contrast, has far lower enzyme levels because of the additional heat used during the malting process. The alpha amalyse (the enzymes used to break down the starches into sugars) levels measure between 40–45 (two-row pale malt is 43–48 six-row is 42–46). (Two-row pale malt, by comparison, is rated at 110–130 and 6-row pale malt rates 130–150). Its diastatic power, the amount of enzymatic starch conversion potential, is about 120–140. Vienna malt has all the chemical make-up of a base malt. The main difference between Vienna and Munich malts is that Vienna malt can be used as a base malt but Munich, for the most part, can’t. Brewer: Penny Pickart, Briess Malting Company in Chilton, WI I think that Vienna has a place in many more beer styles than you may have first thought. I often use it as a partner to pale ale malt, in small percentages (3–5%), just for a bit more richness in the malt profile. You can sneak 25% into a Bohemian-style Pilsner for additional malt chewiness or use 90% in an amber. Due to its light color offering, Vienna is a versatile malt. It works very well with the heavily-hopped beers because it adds a great degree of malt character without overshadowing the highlighted hops. It has a color rating of 3–5 °L, making it comparable to English pale malt.
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Vienna malt offers a grainy, malty flavor, but is much less pronounced than that of Munich malt. Although it is also kilned at higher temperatures, Vienna malt is not subjected to the heat as long, which enables the activity of the enzymes to be high and strong. Vienna malt, conversely, has a very high diastatic power and works well as a base malt. Munich malt has a lower enzyme concentration and cannot be relied on to convert starch from enzyme-deficient adjuncts and special malts. Munich malt can be used as a primary malt, but - because of its low diastatic power - it’s not really recommended. The flavor Munich offers tends to be a deep, malty, grainy flavor that may also be described as slightly toasty in some cases. The higher-rated Munich offers rich orange hues in finished beer, which can be good for amber or darker beers, like Märzens or Oktoberfests. For comparison, English 2-row malt is rated at about 3 °L.
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Munich malt has a color rating of 5–20 degrees Lovibond (°L), depending upon its origin. They are both capable of being the primary base malt in beer, but that’s about where the similarities end. This results in malt that has a higher color rating, increased aromatic quality and rich body enhancers.
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Munich and Vienna are both similar to pale malt, although they are produced using higher kilning temperatures. Vienna and Munich malts share some similarities, but - if we look at them a bit closer - we discover they are quite different. You can certainly learn a lot about combining ingredients this way, but it is probably better to learn the characteristics of your individual ingredients first. You know, the one where you clean out your brewing closet and it all goes into the pot. I have been guilty of the ever-popular “kitchen sink” brew. Brewer: Mike Hoops, Minneapolis Town Hall Brewery in Minneapolis, MN Either malt can be used in a variety of beer styles. It offers less orange-tinted color, but plenty of the grainy characteristics of Munich malt. Vienna malt, by contrast, has all the characteristics of a base malt, including enzymatic power. Munich works well for bringing a deep orange color and a malty, grainy flavor to your brew.
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Professional brewers, however, would advise its use in moderation, as its enzymatic power is low. Munich is widely considered a malt that can substitute for traditional pale malt. Munich and Vienna malts are similar in many ways.