Light Munich Malt
Viking Malt
Light Munich Malt har curing temperatures in the range of 110 – 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt. Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste. | Color: °EBC 16
Kundrecensioner
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Write a review, click HERE!Light Munich Malt har curing temperatures in the range of 110 – 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt.
Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste.
The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.
BEER STYLES: Dark Lagers, Festival Beers, Bocks
RECOMMENDED USAGE LEVELS:
- up to 20%
| Type | Munich |
| Manufacturer | Viking Malt |
| °EBC | 16 |
| °L | 7 |
| Country | Finland |
| Grain | BARLEY, may contain WHEAT |
| Best before | Unmilled malt 12 months. Crushed malt 6 months from packing date |
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