Joe White Dark Munich Malt is made from Australian Two-Row Barley. Munich provides a more robust, malty flavour and rich golden colour than Vienna, adding depth and body without excessive sweetness.
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: BAL24DMB00135 Best Before 16-APR-2026
- Lot: BAL24DMB00363 Best Before 09-DEC-2026
Typical Analysis
Parameter |
Unit |
Specification |
|
Min |
Max |
||
| Moisture | % |
4.5 |
|
| Extract Fine Grind-Dry Basis, Congress | % | 78.0 |
|
| Extract Coarse Grind-Dry Basis, Congress | % | ||
| Colour of Wort, Congress | EBC | 15.0 |
20.0 |
| Diastatic Power, Dry Basis | °WK | 150 | |
| Total Protein, Dry Basis | % | 9.0 | 11.5 |
| Soluble Protein, Dry Basis, Congress | % | ||
| Kolbach Index, Congress | % | 44.0 |
52.0 |
| Friability | % | 80.0 | |
| Homogeneity | % | 95.0 | |
| Screenings > 2.5 mm | % | 90.0 | |
| Screenings < 2.2 mm | % | 2.0 |
Variety: %
- Planet 100%