Tasting Notes

  • Rich toasted bread aromas
  • Balanced malty sweetness
Beer Styles

Dunkel, bock, doppelbock

Usage

We recommend 15-20%*

Dark Munich

 

A magical thing happens when amino acids and reducing sugars combine at critical temperatures; the Maillard reaction. Starting with higher protein spring barley we germinate to higher levels of modification then adjust early kilning conditions to utilise the malt enzymes to hydrolyse protein and convert starch in sugars.

Finally, a long drying phase with a higher temperature results in the Maillard reaction taking place to produce pronounced rich malt, freshly baked bread crust and the characteristic Munich bite at the back of the palate.

*Up to 100% (lower DP and extract than Light Munich so at 100% less speciality malt can be added).

Typical Analysis

ParameterIoBEBCASBC
Moisture4.5% max4.5% max4.5% max
Extract295 L°/kg78.0%78.0%
Colour35-45 EBC39-50 EBC15-19 °L
TN/TP1.40-1.85%9.0-12.0%9.0-12%
Moisture
IoB
4.5% max
EBC
4.5% max
ASBC
4.5% max
Extract
IoB
295 L°/kg
EBC
78.0%
ASBC
78.0%
Colour
IoB
35-45 EBC
EBC
39-50 EBC
ASBC
15-19 °L
TN/TP
IoB
1.40-1.85%
EBC
9.0-12.0%
ASBC
9.0-12%

Malt Tasting Video

 

Please click on the video below to learn more about the flavour and aroma profile, and usage suggestions for this malt.

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Malt Data Sheet

Download the data sheets for our whole range of Speciality Malts, including tasting notes, typical analysis data, beer styles, recipe suggestions and more.

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