Dark Munich (Aromatic Malt) - Riverbend

Rich Malt Aroma • Deep Bready Character • Craft Malted in North Carolina

Dark Munich is a deeply kilned Munich malt from Riverbend Malt House in Asheville, North Carolina, and it is the malt we stock in place of Belgian aromatic malt. Traditional aromatic malt is prized for one thing: concentrated malt aroma and flavor from heavy kilning. Riverbend's Dark Munich is kilned to the same end and covers the same job in a recipe, so we carry the fresh, regionally malted version rather than a near-identical import. Anywhere a recipe calls for aromatic malt, use this one-for-one.

With an extract potential of 35 PPG and a color of 20 °Lovibond, Dark Munich brings a warm amber hue along with its malt intensity. Even modest additions deepen the malt presence of the whole batch.

Flavor & Aroma Profile

• Intense, concentrated malt aroma
• Rich, deep bready flavor
• Toasted grain and bread-crust notes
• Warm amber color contribution

Used with a base of pale or Pilsner malt, Dark Munich boosts malt character without adding roast or heavy caramel sweetness, which keeps the finished beer clean and drinkable.

Brewing Applications

Dark Munich fits any style where a recipe would reach for aromatic malt or extra Munich depth, including:

• Belgian Dubbel and Belgian Dark Strong Ale
• Amber Ale and Red Ale
• Bock and Doppelbock
• Märzen / Oktoberfest
• Brown Ale
• Munich Dunkel

It is also a simple way to add malt depth to an otherwise plain grain bill without changing the recipe's structure.

Usage Recommendations

Substituting for aromatic malt, use it at the same rate the recipe specifies, typically 5 to 10% of the grain bill. That range adds clear malt aroma and a fuller bready flavor without crowding out the base malt.

Because it is a true Munich malt, it also works in larger amounts, up to about 20% of the grain bill, when you want pronounced malt depth in ambers, bocks, and dark lagers.

Specifications

• PPG (Points Per Pound Per Gallon): 35
• Color: 20 °Lovibond
• Flavor Notes: Malty, rich, bread
• Substitutes For: Belgian aromatic malt (1:1)
• Maltster: Riverbend Malt House, Asheville, NC
• Usage Rate: 5–10% of grain bill (aromatic-style use), up to 20% for extra malt depth
• Beer Styles: Belgian ales, ambers, bocks, Märzen, brown ales

Whether you're building a Belgian dubbel, rounding out an amber, or simply want a recipe to smell as malty as it tastes, Dark Munich delivers the concentrated malt character that aromatic malt is known for, from a craft maltster in our own backyard.