HOW IT IS MADE
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. Full list of specs under Additional Information.
TYPICAL BEER STYLES
German Lager, full bodied Dark Lager or Amber Ale
TYPICAL USAGE RATES
10 – 60% addition rate to mash tun
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Nederlands (Dutch)
| Weight | 25 kg |
|---|---|
| EBC Extract 0.2mm dry basis | 82% min |
| EBC Colour | 25 – 35 EBC |
| Moisture | 5.0% Max |
| Total Protein dry basis | 11.5% Max |
| Soluble Protein | 5.0% Max |
| EBC Wort Viscosity | 1.70cP Max |
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