Munich Malt Dark

Munich Malt dark

Munich Malt Dark

Barley malt, which has an even greater depth of color than Pilsner and Vienna malt from 20 to 60 EBC. The green malt is produced with warmer temperatures and a high degree of steeping, similar to the Viennese. In the smoldering phase, moist air is circulated in the kiln through a circulating air shaft up to about 70°C for about 4 to 10 hours, and kilning takes place at up to 100°C. The green malt is used as the main ingredient for malting. It is the main ingredient for malty, darker beers and comes in different color strengths (between 15 and 70 EBC). In addition to its darker color, this malt usually has a pronounced malt aroma, which is why it is used in brewing not only for coloring but also to intensify the flavor.

 

Characteristics Data
Moisture content max. 4,0 %
Extr. (dm) min. 75,0 %
Colour EBC 36,0 - 44,0 
Prot (dm) max. 12,0 %
Friability min. 75,0 %
Protein solution degrees 36,0 - 48,0 %
Hartong VZ 45° min. 36,0 %
Viscosity max. 1,65