Belgomalt
Munich Malt
Munich Malt is made with much the same process as Pilsner lager malt but germination is shortened while kilning will be at higher temperatures for flavour and colour development.
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Color
EBC:
25 - 35
Notable aromas
Biscuit
Caramel
Malty
Toasted
Malt type
Base
Inclusion %
10 – 60% addition rate to mash tun
Description
Munich Malt is made with much the same process as Pilsner lager malt but germination is shortened while kilning will be at higher temperatures for flavour and colour development.
TYPICAL PROFILE
25–35 EBC. Provides flavour and colour to beer. Has characteristically high melanoidin contents, producing dark, aroma-rich malts with deep nutty, malty and biscuit flavours.
Flavor Wheel
Specifications
Flavour wheel Image
Origin
Belgium
Manufacturer
Belgomalt
Variety
Munich
Malt Type
Base
Frequent styles
Amber Ale, Bock, Dark Lager, IPA, Porter, Special Belge, Stout
Most important aromas
Biscuit, Caramel, Malty, Toasted
Inclusion %
10 – 60% addition rate to mash tun
Moisture %
Max 5.0%
Extract % (db)
Min 80%
Total protein % (db)
Max 11,5%
Soluble protein %
Max 5.0%
Fan mg/l
-
DP wk
-
Betaglucans mg/100gr
-
Ph
-
Friability %
80% Min
Viscosity
1.70cP Max
Kolbach
-
Enzymatic activity
-
Homogeneity
-
Ideal for styles
Notable aromas
Biscuit
Caramel
Malty
Toasted
More Information
| Flavour wheel Image |
|
|---|---|
| Origin | Belgium |
| Manufacturer | Belgomalt |
| Variety | Munich |
| Malt Type | Base |
| Frequent styles | Amber Ale, Bock, Dark Lager, IPA, Porter, Special Belge, Stout |
| Most important aromas | Biscuit, Caramel, Malty, Toasted |
| Inclusion % | 10 – 60% addition rate to mash tun |
| Moisture % | Max 5.0% |
| Extract % (db) | Min 80% |
| Total protein % (db) | Max 11,5% |
| Soluble protein % | Max 5.0% |
| Fan mg/l | - |
| DP wk | - |
| Betaglucans mg/100gr | - |
| Ph | - |
| Friability % | 80% Min |
| Viscosity | 1.70cP Max |
| Kolbach | - |
| Enzymatic activity | - |
| Homogeneity | - |
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