Dark, aroma-rich malts with deep nutty, malty and biscuit flavours.
HOW IT IS MADE
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Munich Malt is made with much the same process as Pilsner lager malt but germination is shortened, with some colour formation in germination due to extended recirculation while kilning will be at higher temperatures for flavour and colour development.
TYPICAL PROFILE
13 – 16 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
Click here to download IOB Specs
| Weight | 25 kg |
|---|---|
| Size | 25kg, 500kg, 1000kg |
| IOB EXTRACT 0.7MM DRY BASIS | 302 Min |
| EBC Extract 0.2mm dry basis | 80% min |
| EBC Colour | 13 – 16 EBC |
| Moisture | 4.5% Max |
| Total Protein dry basis | 11.5% Max |
| TOTAL NITROGEN, DRY | 1.85 % Max |
| EBC Wort Viscosity | 1.56cP Max |
| Friability | 85% min |
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