Due to gentle kilning at 50-70°C, Munich & Vienna malts retain 10-20% moisture and vital starch-reducing enzymes. A quick curing at 110°C initiates the Maillard reaction, which produces melanoidins and accentuates the malty-sweet aromas and deep shades. This enzymatic power makes Munich malt an ideal base for beers like Märzen, where it adds rich flavour.
TYPICAL PROFILE
- EBC 15.0 - 20.0
Pack Sizes:
- 5 Kg Bag
- 25 Kg Sack (SAVE 22% OFF 5Kg Price)
Beer Styles:
- Bock
- Dark Lager
- Dunkel
- märzen Oktoberfest
Batch Analysis:
- Lot: BAL23DMB00036 Best Before: 31-JAN-2025
Typical Analysis
Parameter |
Unit |
Value |
Specification |
|
Min |
Max |
|||
| Moisture | % |
4.0 |
4.5 |
|
| Extract Fine Grind-Dry Basis, Congress | % | 82.5 | 78.0 |
|
| Extract Coarse Grind-Dry Basis, Congress | % | 82.1 | ||
| Colour of Wort, Congress | EBC | 19 | 15.0 |
20.0 |
| Diastatic Power, Dry Basis | °WK | 156 |
150 | |
| Total Protein, Dry Basis | % | 10.0 | 9.0 | 11.5 |
| Soluble Protein, Dry Basis, Congress | % | 4.75 | ||
| Kolbach Index, Congress | % | 47.5 | 44.0 |
52.0 |
| Friability | % | 85.4 | 80.0 | |
| Homogeneity | % | 99.4 |
95.0 | |
| Screenings > 2.5 mm | % | 97.0 |
90.0 | |
| Screenings < 2.2 mm | % | 0.4 | 2.0 |
Variety: %
- Planet 100%