Malt · Avangard Malz
Munich Malt Light
Colour and analysis
- Colour
- 15–22 EBC
- Diastatic power
- ≥ 200 WK
- Extract (fine grind, dry basis)
- ≥ 80 %
- Maximum share of the grist
- 100 %
- Max. moisture
- ≤ 4.5 %
- Protein
- ≤ 11.5 %
- Kolbach index
- 36–45 %
- Min. friability
- ≥ 78 %
- Enzymatic activity
- High
Flavour and description
Munich type malt is made of finest two row spring barley grown in the most prominent regions such as Germany, France, Denmark and England. The varieties in use are approved and well established in the country of origin. Munich type malt can be used up to 100% for slightly dark and malt aromatic beers but also for adding colour with adding a distinct malty aroma to the beer. Typical ratio for the use is up to 100% for Dark Bavarian style beers and 10-50% for enhancing colour and aroma. It is recommended for dark types with a rich body such as Bavarian Dark, Dark Bock, Dark Wheat Beer. Two different specifications, varying in colour are available.
Avangard Malz · Maltster's description
Substitutes for Munich Malt Light
Source
- Maltster's page
- Specification (PDF)
- Avangard Malz · Germany