Munich type malt is made of finest two row spring barley grown in the most prominent regions such as Germany, France, Denmark and England. Munich type malt can be used up to 100% for slightly dark and malt aromatic beers but also for adding colour with adding a distinct malty aroma to the beer. Two different specifications, varying in colour are available.
| Particulars | Munich Malt | |
| Moisture Content | % | 3.7 |
| Extract fine grist (dry basis) | % | 80.8 |
| Extract Difference | % | – |
| Saccharification time | 20 | |
| Wort Colour | EBC | 25 |
| Boiled Wort Colour | EBC | 29 |
| Protein | % | 11 |
| Soluble Nitrogen dry base | mg/100g | 0.745 |
| Kalbach Index | % | 42.3 |
| Wort pH | – | 5.63 |
| Viscosity (8.6% wort) | mPas | 1640 |
| Beta Glucan EBC Mash | mg/l | – |
| Friability | % | 78 |
| Glassy Kernels (WUG) | % | 2 |
| Screening above 2.5mm | % | 94.6 |
| Screening below 2.2mm | % | 1 |
| Diastatic Power | WK | – |
| NDMA | ppb | 0.8 |
| Free-Amino-Nitrogen | mg/100g | 145 |
| Gushing Test (in water) | g | 0.001 |
| Final Degree of Attenuation | % | 79 |
Origin: Germany, Europe
Packing: 50 Kg. Bag / 1 MT on Pallete
* Actual number varies by crop year due to weather pattern and a little by the farm also (based on micro-climate). Contact for specific numbers for a given year/order.
