Viking Munich Light Organic

Colour

14–20 EBC

Extract (fine grind, dry basis)

≥ 78 %

Max. moisture

≤ 5 %

Protein

≤ 12.5 %

Curing temperatures in the range of 110–120°C give this Organic Munich Light Malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt. Munich Light Organic Malt is ideal for dark lagers, festival beers and bocks for underlining malty flavors and a full-bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.

Viking Malt · Maltster's description

• Maltster's page
• Specification (PDF)
• Viking Malt · Finland