munich Malt
A darker version of our Vienna Malt is the highest coloured version of true malts that can still be used as a base malt. Munich has more pronounced rich toasty flavours and ideal for dark ambers, milds, brown ale beer styles. During the final phase of production, modification continues during kilning so that the very high finishing temperatures lends itself to the mouthfeel of a beer.
Malt Analysis
Moisture: 3.5% max
Extract (0.7/0.2mm), dry: 304 LDK min
Colour (EBC/SRM Units): 7 – 10.0 °EBC
Total Nitrogen/Protein, dry: 1.8% max
SNR / KI/ ST Ratio: 36.0 – 42.0
Diastatic Power: 35 IoB min
Moisture: 3.5% max
Extract (0.7/0.2mm), dry: 80.0% min
Colour (EBC/SRM Units): 10.0 – 15.0 °EBC
Total Nitrogen/Protein, dry: 1.8% max
SNR / KI/ ST Ratio: 40.0 – 44.0
Diastatic Power: 120 WK min
Moisture: 3.5% max
Extract (0.7/0.2mm), dry: 80.0% min
Colour (EBC/SRM Units): 4.0 – 6.0 °SRM
Total Nitrogen/Protein, dry: 11.3% max
SNR / KI/ ST Ratio: 40.0 – 44.0
Diastatic Power: 40 °L min
Malt details
Suggested Use: Used in the production of dark Dunkel lagers.
Flavour profile: Provides sweet worts and light golden to orange hues
Inclusion rate: 10 – 15%
Order options: 1 tonne tote, 500kg tote, 25kg bags
get in touch with us
Our malts are available around the world through our sister companies or exclusive distribution partners.
If you would like to order from our range of malts please fill in this form and one of our team will be in contact to help find your local Bairds partner.
