Crafted from premium German Barke® barley, delivering a rich malt aroma with subtle toffee undertones
Optimal for a wide range of beer styles, including lagers, pilsners, ales, and bocks, enhancing body and flavor
Use as up to 100% of your grain bill
1.4 L - Made from the finest German two-row historical summer brewing barley Barke®. The long-loved characteristic malt aroma of Barke® is the perfect base for intensely flavorful bright lager beers. This results in an excellent body and a pronounced full-bodiedness.
Barke® has pronounced malt aromas with underlying toffee notes; pleasant, soft mouthfeel
Heirloom malt for malt-forward beer styles, typically for:
Pale Lager: American (Light) Lager, Munich Helles, Festbier, German Leichtbier, Dortmunder Export, Kellerbier (Pale Kellerbier), India Pale Lager
Pilsner: German Pilsner, American Pilsner
Amber Lager: Franconian Red Beer
Strong Lager: Imperial Pilsner
Bock: Light Bock, Dark Bock, Light Doppelbock
Pale Ale: British Mild, Belgian Blond Ale, Trappist Single, Session Pale Ale, English Summer Ale
IPA: Session IPA
Amber Ale: Scottish Light, Heavy and Export
Strong Ale: British Strong Ale
Wheat Beer: Gose
Malt Specification:
Color °L - 1.4 - 2.1
Moisture % - max. 5.0
Extract fine % dm - min. 80.5
Protein % dm - max. 9.5 - 11.5
Usage Rate - Up to 100%
5.1-7 °L - Weyermann® - To increase body, aroma, malty sweetness and a slight biscuit flavor. A great reason to do mini-mashing or all grain brewing. This malt contains about half the enzyme potential of 2-row malt, which is enough to self convert in a mash. It can be steeped in an extract brew to achieve some of the flavor contribution, but will not add any sugars in a steep.
This is a must malt if you looking to construct a true European-style lager.
9 °L - Weyermann® - Although similar to standard Munich malt, dark Munich will add quite a bit of color and a very strong malt flavor to your beer. A great malt to be incorporated into your darker lager recipes. Approximately 8-10° L in color.
Also known as Munich Type 2.
1.6 L - Weyermann® German Pilsner malt. A classic German Pilsner malt that is a great base for all German Lagers as well as Belgian beers. German Pilsner malt will contribute a substantial body and mouthfeel when used as a base malt. (1.6°L) If this malt is currently out of stock or you'd like to try out a different maltster, please see the substitution chart below. Viking Malt - Pilsner GR90 Briess Malting - Pilsen GR31 Canada Malting - Superior Pilsen GR671 Great Western Malting - Superior Pils GR309 Weyermann® Specialty Malts - Bohemian Pilsner GR347 Rahr Maltings - North Star Pils™ GR313 Dingemans Malting - Belgian Pilsner GR340 BestMalz - Pilsen GR414 Admiral Maltings - Admiral Pils GR710
31-38 °L - Weyermann® - CaraMunich® Type 1 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma. CaraMunich® Type 1 also add body and improve head retention. Suitable for use in all lager and ale styles of beer.
3.5 L - Weyermann® - Not quite as intense as Munich, but a great background builder or even base for German Lagers, Kolsches, Alts, and even light American ales. Enzyme potential is between Munich and 2-row. Must be mashed.
Example Malt Analysis:
Weyermann® Malting
TYPE: Vienna Malt
% Assortment
7/64" 59.6
6/64" 29,7
5/64" 8.8
Thru 5/64' 1.9
Chemical Analysis
Moisture, % 3.8
Extract %, finely ground malt, as is 78.7
Extract %, finely ground malt, dry basis 81.8
Extract %, coarsley ground malt, as is 77.9
Extract %, coarsley ground malt, dry basis 81.0
F/C Difference % 0.8
Color, laboratory Wort, degrees Lovibond 2.7 - 3.8
Viscosity 1.48
Beta Glucan, ppm 107
Diastatic Power 93
Alpha Amylase (DU) 54.2
Total Soluble Protein %, dry basis 5.21
Total Protein %, dry basis 11.06
S/T Ratio % 47.1
Conversion, minutes 5-7
Aroma of Mash Aromatic
Filtration Time Normal
Clarity of Wort 7
Made with the finest German brewing barley, this malt is specially processed to produce an exceptionally light wort and pale color
Ideal for a wide range of both light and dark beer styles
Use as up to 100% of your grain bill
1.2 - 1.8 L - Made with the finest German brewing barley, this malt is specially processed to produce an exceptionally light wort and pale color. You can expect a malty-sweet flavor with subtle notes of honey.
Ideal for both light and dark beer styles, typically for:
Pale Lager: American (Light) Lager, International Pale Lager, Czech Pale Lager, Koelsch-style, German Light Beer, Light Lagers, Japanese Lager, Mexican Lager, Bavarian Helles
Pilsner: Pilsner, American Pilsner and International Pilsner
Pale Ale: American Cream Ale, British Golden Ale, Blonde Ale, Trappist Single
Strong Ale: Belgian Golden Strong Ale, Belgian Trippel
Wheat Beer: Berliner Weisse, Leichtes Weizen, Kristallweizen, Lambic, Gueuze, Fruit Lambic, Witbier, Gose, Lichtenhainer, Piwo Grodziskie
Malt Specification:
Color °L - 1.2 - 1.8
Moisture % - max. 5.0
Extract fine % dm - min. 80.5
Protein % dm - max. 9.0 - 11.5
Usage Rate - Up to 100%
2 °L - Weyermann® - Perfect base for any wheat beer style, especially hefeweizen. Contributes little color and robust, malty-sweet flavor with notes of bread, nuts, toffee and light caramel. Wheat malts high protein content contributes to body and head.
490 - 566 °L - Weyermann® - Carafa® Special Type 3 is a dark-roasted specialty malt made from high-quality spring barley. Where malt-based bitterness is not desired, Weyermann® Carafa® Special Type 3 is a perfect fit. As the de-husked version of Carafa®, it produces rich color, body, flavor and aroma without the harsh flavors and astringency typical of dark-colored grains.
8-12 °L - Weyermann® - Carahell® is used in many German lagers looking for a little more body without much color. Mild caramel notes provide balance without overpowering the nuttier Munich and Vienna malts. 8.1-11.8L
16 - 23 °L - Weyermann® - For any beer in which a reddish color is desired, such as Scotch Ales, Browns, and Bocks. It also provides a full body and a nice, malty aroma to the beer.
1.4-5 °L - Weyermann® - This malt helps keep the mash in the correct pH range. It also adds a mild sour flavor. Must be mashed; use up to 10% in your mash.
23 - 31 °L - Weyermann® - Much like Munich, but with more aroma. Lends mouthfeel and great aromatics to the beer. Has a nice almost biscuit flavor. Use to help replicate the maltiness and mouthfeel found in decoction mashes. Could be overpowering if used as more than 20% of the grain bill. Must be mashed. Improves flavor stability, fullness, and imparts a reddish color to dark, amber, and red-colored beers. Great for use in Dark Lagers and Red Ales.
6.1 - 8 °L - Weyermann® - Weyermann® Dark Wheat is a gently kilned malt made from high-quality German wheat. It contributes a mild golden color to wort and a robust malty-sweet flavor with notes of bread, biscuit, toffee, and caramel. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can also improve head formation and retention, depending upon the other grist constituents. In top-fermented beers, Weyermann® Dark Wheat malt performs especially well, adding creaminess, body, and complex wheat flavors. Weyermann® Dark Wheat malt has a somewhat 'drier', more complex character than pale wheat malts. It's the signature malt for Bavarian Dunkelweizen, and perfect for Weizenbocks, Kölsch, and Altbiers. (6.2-8.1 L)
16-19 °L - Weyermann - Abbey Malt® can be used for a wide variety of beers, but most commonly recommended for Abbey ales, Trappist beers, and a full range of Belgian style beers, including lambics and fruited beers. This highly friable base malt has pronounced malty aromas and assertive flavors of honey, nuts, and hints of chocolate. Recommended use up to 50% of your grain bill.
Malt Specification:
Moisture % - max 4.5
Extract fine % dm - min 75.0
Color °L - 16-19
Usage - up to 50%
395 - 470 °L - Weyermann® - A German dark de-husked malt for authentic German dark Lagers such as Dunkles and Schwarzbiers. Can also be used and experimented with in other styles where a more mellow roasted grain flavor is desired. Carafa® is very similar to a debittered black malt.
2.8 °L - Weyermann® - Beech wood smoked malt from Germany. Intended for use in Rauchbiers, it is also good in heavy Scotch Ales where the affect on flavor is a little more mild than the Peat Smoked malt. Flavor will come through nicely when steeped.
300 - 375 °L - Weyermann® - Carafa® Special malts are de-husked prior to the roasting process, which leads to full flavored grain without the harsh bitterness and astringency typically associated with dark color grains. Up to 5% of grist.
2.2 L - Weyermann® - CaraFoam® contributes the same to your beer as CaraPils® does - body, etc - but with a slightly sweet flavor. A few breweries are switching to this malt in place of CaraPils®. Definitely lends a more interesting flavor.
2 L - Weyermann® - An excellent Pilsner grain that has been malted in the traditional Bohemian fashion. Floor Malted Bohemian Pilsner is a slightly under-modified malt, with a complex malt flavor. We definitely recommend adding this into your next Pilsner recipe! Approximately 1.5-2.4° L in color.
23 - 31°L - Weyermann® - Weyermann® CaraAmber® is ideal for the production of deep red to amber beers. Provides both an amber color and a sweet, caramel malt flavor. It also provides a full body and a nice, malty aroma to the beer. Use up to 20% in your mash.
EBC: 60-80
Lovibond: 23-31
Usage: to 20%
Moisture: 3.0-4.5%
Total Nitrogen: 10.0-12.0%
Extract% (dry basis): 78-81
Soluble Nitrogen Ratio: N/A
8.1-9.6 °L - Viking Malt - When we eat this malt we think Bock beer and then we want to drink Bock beer! Its delicious and unique. Tons of melanoidins going on here. Lots of rich malt sweetness.
One commercial brewery is using it for Dark Sours....yum.
Viking Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.
Malt Specification:
Moisture % - max. 5.0
Extract fine % dm - min. 78.0
Color °L - 8.1-9.6
Protein % dm - max. 11.5
Free amino nitrogen mg/l - min. 120
Saccharification - max. 15
See the Documents tab below for Product Information and Typical Analysis.
132 - 170 °L - Weyermann® - Helps to build the body of a beer, while also adding an improved malt aroma. A great specialty malt to be used in stouts, porters, and bocks.
Munich is rich, malty, and amber-colored—perfect for dark lagers like Marzen, Bock, and Doppelbock
Made from 50% Munich and 50% Pilsner Malt
Add in small amounts to add depth to your malt character for any style
Can be used as 100% of your fermentable sugar in extract brewing
Add for color correction, boost gravity, or improve head retention in all grain brewing
Use our rich, malty, amber colored Munich Malt Extract to make delicious, true to style, German lagers such as Marzens, Bocks, and Doppelbocks. But don't limit its use to just these beers - try it out in any recipe where a rich, malty flavor sounds good! Made with 50% Munich and 50% Pilsner malt in a multi-step mashing process. You can count on this extract to deliver malt flavor but still have a high degree of fermentability.
When shopping for Munich Extract consider buying it from a supplier like MoreBeer! that packages and moves lots of volume. We also package our own malt extract in multi-layer oxygen barrier bags that keeps our extract incredibly fresh. And when it comes to brewing Malt Extract brews the freshness of your extract is key.
We recommend customers to store their extract in the refrigerator if they do not plan on using it within 8 weeks.
Munich is characterized by clean, slightly sweet, rich malty flavor and contributes golden amber leaning toward orange hues
Can be used as 100% of your fermentable sugar in extract brewing
Add for color correction, boost gravity, or improve head retention in all grain brewing
Briess Malt & Ingredients has had a focus on quality and innovation for more than 140 years, with all of their products being made in the U.S.A.
Concentrated Brewers Wort (CBW) Liquid Malt Extract (LME) from Briess. Briess CBW malt extracts get all of their color and flavor from base and specialty malts, never through additional boiling. CBW malt extracts are unhopped and nondiastatic for flexible, creative brewing.
Munich LME: 100% pure malt extract made from 50% base malt, 50% Bonlander® Munich Malt 10L, and water.
Typical Analysis:
Color (8° Plato): 8 SRM
Fermentability: 75%
Solids: 79%
A superlative Doppelbock recipe with high percentages of Munich malt
Includes Northern Brewer and Mittelfruh hops
Estimated ABV: 9.1%
Estimated IBUs: 18-21
Makes 5 gallons of finished beer
We are in general agreement in the shop, this is the recipe for the best Doppelbock we have ever tasted. The secret to a great Doppelbock is to use high percentages of Munich malt. With 9 lbs of Munich Malt Extract, we're able to pull it off and bring you one big, bad (in a good way), Bock!
Makes 5 gallons
Estimated Original Gravity:1.091-94
SRM (Color Range): 16
IBUs: 18-21
Estimated Alcohol Percentage: 9.1%
This kit is not available in a Dry Malt Extract option.
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.
A superlative Doppelbock recipe with high percentages of Munich malt
Includes Northern Brewer and Mittelfruh hops
Estimated ABV: 9.1%
Estimated IBUs: 18-21
Makes 5 gallons of finished beer
We are in general agreement in the shop, this is the recipe for the best Bock we have ever tasted. The secret to great Bock is to use high percentages of Munich malt, if decoction brewing is not an option. With over 17lbs of grain included, this recipe would normally overflow your standard mash tun. Due to this, we've included two pounds of extract to make it possible to reach the 1.090+ OG!
Makes 5 gallons
Estimated Original Gravity:1.091-94
SRM (Color Range): 16
IBUs: 18-21
Estimated Alcohol Percentage: 9.1%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.
LalBrew Munich Classic™ imparts the spicy and fruity aroma profile typical of German wheat beer styles
Produces higher levels of esters and phenols compared to traditional Belgian wheat beer strains such as LalBrew Wit™
A Bavarian wheat beer strain with robust and consistent performance making it a great choice for a variety of traditional wheat beer styles
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
This Bavarian wheat beer strain can easily express the spicy and estery aroma profile typical to German wheat beer styles. LalBrew Munich Classic is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top cropping yeast, Munich Classic yeast can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock.
Beer Styles: Bavarian-style wheat
Aroma: Fruity, banana, spicy
Attenutation: Medium to High
Fermentation Range: 63-72°F
Flocculation: Low
Alcohol Tolerance: 12% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
GERMAN is the classic lager strain from Weihenstephan Germany that has been used for generations
Produces clean, balanced lagers from pilsners to doppelbocks
Designed to be sprinkled directly onto the surface of your wort with no pre-oxygenation before pitching required
Ferment between 50-59°F
CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value
The classic lager strain from Weihenstephan Germany that has been used for generations to produce clean, balanced lagers from pilsners to doppelbocks. Like all CellarScience yeast, GERMAN is eligible for direct pitch straight into your wort. CellarScience provides 12g of yeast per sachet, which is up to 9% more than any other brand of dry yeast. Every batch of yeast is PCR tested to ensure quality. GERMAN has been selling to pro breweries for awhile but was just recently packaged down to sachets for homebrewers.
Dosage:
One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly.
Direct Pitch or Rehydrate:
GERMAN yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. GERMAN yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 50-59°F (10-15°C).
Optimum Fermentation Temp: 50-59°F
Flocculation: High
Alcohol Tolerance: 9-10% ABV (WY2124 9%)
Attenuation: 78-85%
Similar Strains: WLP830, WY2124, W-34/70
Gluten-free
CellarScience Yeast:
For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink".
CellarScience Nutrients:
For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.
German malts and English hops collide. BKG Bomb is a far cry from today's modern, citrus-forward IPAs
Includes Magnum and British Kent Goldings hops
Estimated ABV: 7.2%
Estimated IBUs: 84-88
Makes 5 gallons of finished beer
Where do German Malts and English Hops exist side by side in peace and unlikely harmony. In our BKG Bomb of an IPA! This big brusing beer, with an amazing mouth feel from copius amounts of German Munich Malt, is big on deep malt flavor and big on alcohol. It is the antithesis of todays super citrusy hopped, pale colored IPAs. This is all about malt, malt, malt and how British Kent Goldings (BKG) hops blend oh so well with a malt heavy beer. British Kent Goldings are the most prized ale hops in England and known for their subtle nature and floral aromas that really compliment malt flavors. Do you need a little extra sustenance to make it through the winter? Do you like to slice your beer with a knife? Do you need a break from over-the-top hopped IPA's? If you answered yes to any of these questions, The BKG Bomb IPA II should be your next beer.
Features 10 lbs of German Munich Malt and 3 lbs of American Pale. As if that was not enough we also include some Carapils for body building. The 4 oz of British Kent Golding hops in the finish provided for a unique and authentic English flavor. Bittered with 2oz of Magnum hops for a firm bitterness to stand up to all the malt.
Makes 5 gallons
Estimated Original Gravity: 1.073-77
SRM (Color Range): 12
IBUs: 84-88
Estimated Alcohol Percentage: 7.2%
(Makes 5 gallons)
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.
A twist on our standard English Pale Ale, this recipe calls for Munich and Carapils malts for added roundness and body
Includes Magnum and Northern Brewer hops
Estimated ABV: 5.1%
Estimated IBUs: 55-59
Makes 5 gallons of finished beer
A very well balanced Pale Ale. You can taste the malt and the hops without being overpowered by the bitterness. We use Crisp Maris Otter malt for a drier finishing Pale Ale. We differ from the standard British Pale Ale recipes by throwing in a 1/2 of Munich for a little roundness of flavor and 1/2 pound of Carapils for added body. The crystal malt used is British Carastan. Northern Brewer hops are really mellow and not at the front of the flavor profile.
Estimated Original Gravity: 1.051-54
SRM (Color Range): 8
IBUs: 55-59
Estimated Alcohol Percentage: 5.1%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.
High-performance lager strain designed to deliver bright, crisp beers with a subtle floral and fruity character
Ideal for brewers seeking premium lager quality with aroma depth
Recommended for Czech Pale Lager, Munich Helles, Pilsner, Vienna Lager, American Lager, International Pale Lager, Festbier, Märzen, and Dunkel
Ferment between 50-77°F
Angel Yeast BF27 is a high-performance lager strain designed to deliver bright, crisp beers with a subtle floral and fruity character. With vigorous attenuation and high flocculation, BF27 produces clear, balanced lagers with a refined profile. POF-negative and non-diastatic, it offers reliable performance for both traditional and modern lager styles.
Ideal for brewers seeking premium lager quality with aroma depth, BF27 brings a touch of elegance to every batch
Clean, crisp lager profile with subtle fruity/floral esters
High flocculation for polished clarity
Strong attenuation (~85%) for a dry finish
Ferments well across a broad range: 50–77 °F (10–25 °C)
Recommended range for clean character: 50–68 °F (10–20 °C)
POF‑negative and non-diastatic
Alcohol tolerance up to 10% ABV
Fermentation Range:
50–77 °F (10–25 °C)
Optimal for clean, refined flavor: 50–68 °F (10–20 °C)
Usage Rate:
0.8–1.5 g/L depending on wort strength and fermentation temp
Typical pitch: 80–150 g/hL; increase to 300 g/hL for high-gravity or stressed fermentations
Rehydration Instructions:
Rehydrate in clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes before pitching. Adjust to fermentation temp and pitch within 30 minutes to maximize viability .
Applications:
Czech Pale Lager • Munich Helles • Pilsner • Vienna Lager • American Lager • International Pale Lager • Festbier • Märzen • Dunkel
