Aromatic Munich (Briess)
Base malt, typically 20 °L (52 EBC). Malt color varies by lot, treat listed values as typical and adjust to your malt analysis.
| Type | Base malt |
|---|---|
| Typical color | 20 °L · 52 EBC |
| Distilled-water mash pH | 5.72 (class estimate) |
| Buffering (a1) | -45 mEq/kg per pH |
In the mash
Base malts form the backbone of the grist and largely set the mash pH floor: in distilled water most land between 5.5 and 5.8, and, as Troester's 2009 measurements showed, color is only a loose predictor of where a given lot falls. On low-alkalinity water a pale base-malt grist usually needs only a small acid addition to reach the 5.3–5.4 range.
Build a water profile around it →The calculator opens a new batch with Aromatic Munich (Briess) already in the grain bill; the mash pH prediction updates live, with a per-lot DI pH override if you've measured your own sack.
More malts
No published titration for this malt yet, the model applies class-average parameters for its type and color. Colors from public maltster specifications.