Our 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.
| Parameter | IoB | EBC | ASBC |
|---|---|---|---|
| Moisture | 6.0% max | 6.0% max | 6.0% max |
| Extract | 300 L°/kg | 79.3% | 79.3% |
| Colour | 15-25 EBC | 17-28 EBC | 6.7-11 °L |
| TN/TP | 1.40-1.85% | 9.0-12.0% | 9.0-12.0% |
Whatever the size, style and approach of your brewery, our maltsters are here to help. We’d love to hear from you, understand your malt needs and show how our malts can make all the difference to your beers and spirits.
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