Colour and analysis
- Colour
- 11–20 EBC
- Diastatic power
- ≥ 230 WK
- Extract (fine grind, dry basis)
- ≥ 80.5 %
- Maximum share of the grist
- 100 %
- Max. moisture
- ≤ 4.9 %
- Protein
- 9–12 %
- Kolbach index
- 36–47 %
- Min. friability
- ≥ 78 %
- Enzymatic activity
- High
Flavour and description
Malt, Bread
BESTMALZ · Flavour and use
BEST Munich pleasantly enhances the full-bodied, malty taste in amber-colored to dark beers. Even with low grain bill proportions, a typical malty note is achieved in the beer. BEST Munich is thus perfectly suited for adding more body to beers with very high fermentation levels. Due to the generally higher protein content, the foam values of the beers brewed with it also improve with increasing grain bill proportion. Base malt for all dark beers, Export, Märzen, Alt, wheat beers, Bock and Starkbier.
BESTMALZ · Maltster's description
Substitutes for BEST Munich
According to the maltsters' substitution charts, 1 kg of BEST Munich equals:
Compare
Source
- Maltster's page
- Specification (PDF)
- BESTMALZ · Germany