10 degrees Lovibond (+/- 2 degrees); Diastatic power (50 lintner), 12.5-13.5% total protein, Munich malt provides a modest color increase toward the golden to orange hues. It also adds a toasted malt flavor without adding non-fermentables. For bock or dark beers use 10-30% of the grist. For amber or Marzen beers, try 5-15% of the grist. For Canadian or Pale ales, try 3-7% of recipe.