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 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.
Did you know?
The Munich malt was born relatively recently, in the 19th century. Its father was one man - Gabriel Sedlmayr II. This German visionary perfected the technology of malt drying, using British solutions as a model. Thanks to that, the – apparently – unpleasant smoke tones, spoiling the quality of beer, disappeared from Dunkel type beers
Viking Munich Malt Light - 14-18 EBC - 25 kghttps://www.brouwland.com/en/our-products/brewing/malts-and-flakes/basemalts/d/viking-munich-malt-light-14-18-ebc-25-kg
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