Description
Our Munich Malt is perfect for brewing classic malty continental lagers and robust ales. Gladfield’s Munich Malt is germinated using barley with a slightly higher nitrogen content to create more intense colour through greater Maillard reactions. This is achieved by allowing higher levels of moist air recirculation and low temperatures to occur during the early and intermediate stages of the kilning cycle followed by a final long high temperature cycle. This kilning process results in a malt which is rich, sweet, toasty and imparts a biscuit flavour with a touch of breadiness. Our Munich Malt imparts a deep orange colour and a malty, toasted, nutty, grainy flavour to the brewed beer.
Use: A base malt suitable for brewing German-style beers, or when a dry toasted nutty flavour is required.
Rate: Up to 100%
| EBC Test Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 5 | 3 |
| Extract – Fine Dry min% | 79 | 81 |
| Extract – Coarse Dry | 79.5 | |
| Extract – Fine As-is | 79 | |
| Extract – Coarse As-is | 77.8 | |
| Saccharification time | 10 | 10 |
| Odour | Normal | |
| Wort Colour | 14 – 17 | 14.5 |
| Total Nitrogen (%) | 1.6 – 1.8 | 1.65 |
| Kolbach Index | 37 – 43 | 40 |
| pH | 5.6 – 5.9 | 5.9 |
| Diastatic Power (WK) min. | 160 | 170 |
| FAN (mg/l) min | 120 | 125 |
| Friability (min) % | 85 | 88 |
| Glassy Corns (max) % | 0.5 | |
| P.U.G. (max) % | 1 |
