Viking Munich Light

Colour

14–18 EBC

Extract (fine grind, dry basis)

≥ 78 %

Max. moisture

≤ 5 %

Protein

≤ 12.5 %

Viking Munich Malt is made from 2-row spring barley. 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 the 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.

Viking Malt · Maltster's description

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