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Dry Malt Extract - Munich


Most Used In:

Style Recipes Avg. Usage Usage Range
American IPA2920%4% - 78%
American Light Lager1741%4% - 100%
American Pale Ale1430%6% - 100%
American IPA1121%4% - 38%
American Amber Ale1046%13% - 100%
Blonde Ale833%5% - 71%
Saison739%12% - 97%
American Pale Ale736%6% - 100%
Russian Imperial Stout718%3% - 36%
Imperial Stout721%4% - 80%
Märzen775%30% - 100%
Munich Dunkel649%10% - 100%
Saison641%5% - 95%
Imperial IPA638%8% - 79%
Weissbier559%25% - 100%
No Profile Selected533%6% - 57%
Doppelbock435%11% - 100%
American Amber Ale432%8% - 48%
American Brown Ale447%4% - 100%
Specialty IPA: Belgian IPA430%12% - 44%
Dunkelweizen467%33% - 100%
Irish Red Ale456%7% - 100%
American Stout444%17% - 100%
Belgian Pale Ale435%12% - 86%
Belgian Dark Strong Ale411%5% - 21%
American Porter425%5% - 48%
Roggenbier (German Rye Beer)311%10% - 11%
Experimental Beer329%7% - 50%
Sweet Stout318%7% - 31%
Weizen/Weissbier322%3% - 41%
Belgian Specialty Ale315%13% - 19%
Oatmeal Stout340%8% - 100%
Schwarzbier335%6% - 57%
Oktoberfest/Märzen336%10% - 87%
American Stout339%7% - 100%
American Strong Ale314%10% - 20%
Blonde Ale235%20% - 50%
Maibock/Helles Bock221%8% - 34%
Dunkles Bock219%8% - 31%
American Brown Ale29%4% - 15%
California Common Beer230%9% - 50%
Double IPA227%20% - 34%
Witbier251%2% - 100%
Scottish Export215%14% - 15%
Old Ale214%9% - 19%
Cream Ale236%14% - 58%
Helles Bock2100%100% - 100%
Vienna Lager247%17% - 78%
Specialty IPA: Red IPA274%48% - 100%
Belgian Dark Strong Ale217%15% - 20%
Brown Porter234%25% - 43%
British Golden Ale242%29% - 55%
Robust Porter218%17% - 20%
Dry Stout253%6% - 100%
Kölsch218%15% - 20%
Belgian Dubbel212%12% - 13%