R43
Best Malz Melanoidin Light (1:1) and Munich (1:0.6), Simpsons Munich (1:1), Weyermann Munich l (1:0.7), Munich ll (1:1), Viking Light Munich (1:1).
15.0 – 25.0
Rich Malty and Bread Crust Flavours
Marzen, Maibock
Our Light Munich Malt is created by taking Vienna Malt a stage further in the kiln. The additional heat promotes melanoidin reactions to produce rich bread crust flavours. Again, Light Munich Malt can be used as a base since the enzymes are suitably preserved in this malt. The use of Munich and Vienna Malts are not just for German style beers, they add a beautiful subtle complexity to many beer styles.
Crisp – Our Light Munich Malt is created by taking Vienna Malt a stage further in the kiln. The additional heat promotes melanoidin reactions to produce rich bread crust flavours. Again, Light Munich Malt can be used as a base since the enzymes are suitably preserved in this malt. The use of Munich and Vienna Malts are not just for German style beers, they add a beautiful subtle complexity to many beer styles.
| Mill my Grain | YES, NO |
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