Gladfield Munich malt is germinated similar to the Vienna malt using slightly higher nitrogen barley to create more intense colour through greater maillard reactions. This is achieved by allowing higher levels of moist air re-circulation and low temperatures to occur during the early and intermediate stages of the kilning cycle. This kilning cycle results in a malt which is rich, sweet, toasty and imparts a biscuit flavour with a touch of breadiness. Gladfield Munich Malt imparts a deep orange colour and a malty, toasted, nutty, grainy flavour to the brewed beer.
Moisture (%) Max 5 Typical Analysis 3
Extract (fine dry) min% 79 Typical Analysis 81.0
Saccharification time 10
Wort Colour (EBC) 14-17 Typical Analysis 14.5
Total Nitrogen (%) 1.6-1.8
Kolbach Index 37-43 Typical Analysis 40
pH 5.6-5.9 Typical Analysis 5.9
Diastatic Power (WK) min. 160 Typical Analysis 170
FAN (mg/l) min 120 Typical Analysis 125
Friability (min) % 85 Typical Analysis 88
Typical Uses & Styles:
Usage Rate Guidance:
Up to 100% of the grist. Use your brewers discretion, we find 10-15% in a Pale Ale or IPA is great but you can go as high as 30% in a Marzenbier and higher again in Dunkels and Bocks where Munich can form the majority of the grist and the intent is to create more malt character in your beer.