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Dry Malt Extract - Munich


Most Used In:

Style Recipes Avg. Usage Usage Range
American IPA2522%4% - 78%
American Light Lager1539%4% - 100%
American Pale Ale1430%6% - 100%
American IPA1020%4% - 38%
American Amber Ale852%14% - 100%
Saison739%12% - 97%
Märzen775%30% - 100%
American Pale Ale625%6% - 58%
Imperial Stout612%4% - 32%
Munich Dunkel649%10% - 100%
Blonde Ale639%5% - 71%
Weissbier468%31% - 100%
Belgian Dark Strong Ale411%5% - 21%
Doppelbock435%11% - 100%
Russian Imperial Stout421%3% - 36%
American Amber Ale432%8% - 48%
Dunkelweizen467%33% - 100%
Irish Red Ale456%7% - 100%
American Stout444%17% - 100%
Imperial IPA441%8% - 79%
Roggenbier (German Rye Beer)311%10% - 11%
Experimental Beer329%7% - 50%
American Strong Ale314%10% - 20%
American Brown Ale346%4% - 100%
Specialty IPA: Belgian IPA325%12% - 44%
Belgian Specialty Ale315%13% - 19%
Belgian Pale Ale342%19% - 86%
Oktoberfest/Märzen336%10% - 87%
American Stout339%7% - 100%
Schwarzbier335%6% - 57%
Blonde Ale235%20% - 50%
British Golden Ale242%29% - 55%
Maibock/Helles Bock221%8% - 34%
Dry Stout253%6% - 100%
California Common Beer230%9% - 50%
No Profile Selected246%35% - 57%
Double IPA227%20% - 34%
Scottish Export215%14% - 15%
Dunkles Bock219%8% - 31%
Old Ale214%9% - 19%
Helles Bock264%27% - 100%
Witbier251%2% - 100%
Weizen/Weissbier231%22% - 41%
Saison262%29% - 95%
Oatmeal Stout254%8% - 100%
Cream Ale236%14% - 58%
Vienna Lager247%17% - 78%
Brown Porter234%25% - 43%
American Porter230%13% - 48%
Munich Helles214%14% - 14%
Robust Porter218%17% - 20%
Kölsch218%15% - 20%
Belgian Dubbel212%12% - 13%
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