Light Munich Malt colour ranges from 17 to 28 EBC and Dark Munich Malt colour ranges from 45 to 60 EBC.
Munich Malt has its origins in Germany where traditional beers gained their rich malty character from the addition of specialist malts with enhanced colour and flavour. These products are made on a conventional malt kiln using processes that promote higher levels of soluble protein and simple sugars which interact when heat is applied to produce a product rich in melanoidins and other colour and flavour compounds.
The malty flavours associated with Munich Malt contrast with the caramel-like flavours associated with crystal malts and the golden to reddish hues to the colour is popular in some beer styles.
Crisp Light Munich Malt is created by taking Vienna Malt a stage further in the kiln. The additional heat promotes melanoidin reactions to produce rich bread crust flavours. Again, Light Munich Malt can be used as a base since the enzymes are suitably preserved in this malt.
The use of Munich and Vienna Malts are not just for German style beers, they add a beautiful subtle complexity to many beer styles.
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