Crisp – Dark Munich Malt
Replacement for (based on EBC):
Best Maltz Melanoidin (1:1) and Best Aromatic (1:1), Weyerman CaraRed (1:1), Abbey®(1:1)
and Melanoidin (1:1), Viking RedActive (1:0.9), Simpsons Imperial Malt (1:1)
35.0 – 45.0
Rich Malt, Bread Crust and Grainy
Dunkel, bock, doppelbock
A magical thing happens when amino acids and reducing sugars combine at critical temperatures; the Maillard reaction. Starting with higher protein spring barley we germinate to higher levels of modification then adjust early kilning conditions to utilise the malt enzymes to hydrolyse protein and convert starch in sugars.
Finally, a long drying phase with a higher temperature results in the Maillard reaction taking place to produce pronounced rich malt, freshly baked bread crust and the characteristic Munich bite at the back of the palate.
If used as a base malt, less specialty malts can be added.
See product leaflet under the attachment tab,