Munich Malt
Our Munich Malt is crafted through a distinctive malting process that includes a specialized germination program followed by extended final-stage kilning at warmer temperatures. This creates elevated melanoidin levels that deliver rich malty, biscuit-like aromas and flavors.
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Biscuit
Caramel
Malty
Toasted
Our Munich Malt is crafted through a distinctive malting process that includes a specialized germination program followed by extended final-stage kilning at warmer temperatures. This creates elevated melanoidin levels that deliver rich malty, biscuit-like aromas and flavors.
Used in higher proportions, it adds deeper color; in smaller amounts, it enriches pale beers with fuller body and depth. Ideal for amber and brown beers, bocks, pale ales, schwarzbiers, red ales, and porters.
Flavor Wheel

Specifications

Biscuit
Caramel
Malty
Toasted
More Information
| Flavour wheel Image |
|
|---|---|
| Origin | Belgium |
| EBC Color | 25 - 35 |
| 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 | - |

