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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.
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Weight | 5kg | |
Country of Origin | Poland | |
Type | Base malts | |
EBC | 14-18 EBC | |
Brand | Viking Malt | |
Up to of the mix | 100 | |
Colour | 16 |
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.
PRODUCT FEATURES:
Flavour: malty, cookie, nutty. Used to produce Dark Lagers, Stout, Dark Ale, Amber.
Up to 100% of the mix.
Colour: 14-18 EBC
INGREDIENTS:
100% barley malt
Allergens:
Barley malt contains gluten
MANUFACTURER:
Viking Malt, Poland
STORAGE CONDITIONS AND USAGE INSTRUCTION:
Malt should be stored in a clean, cool (< 22 °C), dry (< 35 RH %) and pest free environment.
NET WEIGHT:
5kg
ADDITIONAL INFORMATIONS:
Whole grain (To buy crushed grain choose CRUSHED in product options 0,80PLN per kg)
Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability.
Munich malt intensifies the mouth feel and malty flavor of amber to dark beers in a pleasant way. Even a small amount in the grain bill gives the beer a typical malty note. Munich is therefore ideally suited to enhancing the body of very highly fermented beers.
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