Description
| Malt Type: | Specialty |
|---|---|
| Grain Origin: | Germany |
| Color: | 5.1-7 °Lovibond (12-18 EBC) |
| Protein: | 9.5-12.5% |
| Moisture: | 4.5% max. |
| Extract (dry): | 78% min. |
| Diastatic Power: | |
| Usage: | 100% max. |
View Weyermann® Malt Aroma Wheel® Whole Kernel | Wort
Weyermann® Munich Type 1 malt (‘Light Munich’) is a kilned lager-style malt made from quality, two-row, German spring barley. Usually used a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt characteristics, including full body, amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of light caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Oktoberfest.
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