Replacement for (based on EBC):
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
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.
See product leaflet under the attachment tab,