GoldSwaen© Munich Dark – per kg

GoldSwaen© Munich Dark Cara-Malt

GoldSwaen© Munich Dark is a premium caramelised specialty malt produced through a specialised drum-roasting process. It offers a deeper, more intense malt complexity than its lighter counterparts, featuring strong notes of toasted bread, dark caramel, and a hint of nuttiness. While it provides significant colour and body, the precision roasting ensures a smooth finish without the burnt or acrid notes sometimes found in dark grains. It is particularly valued for its ability to add “chewiness” and a rounded mouthfeel to beers, making it indispensable for malt-forward styles where a deep, complex character is required.

Key Benefits

• Imparts a deep, saturated amber to dark brown colour.
• Provides a powerful, clean caramel and toasted malt aroma.
• Significantly improves the beer’s body and mouthfeel.
• Enhances foam stability and head formation in darker styles.

Applications

• Brewing: The core specialty malt for Munich Dunkel, Schwarzbier, Doppelbock, and robust Amber/Dark Ales.
• Distilling: Excellent for adding a “cereal-forward” complexity and bready undertones to whiskies and spirits.
• Cider Making: Can be used in “Graff” (cider-beer hybrids) to provide a bready, sweet backbone and improved texture.

Typical Usage

• Usage Rate: Typically 5 – 15% for general colour and flavour; can be used up to 25% for intense, malt-forward dark specialty beers.

Technical Data / Properties

• Moisture: Max 7.0%
• Extract (dry basis): Min 77.0%
• Colour: 80 – 110 EBC (30 – 40 Lovibond)
• pH: 5.3 – 5.6

Storage and Handling

Store in a cool (< 20°C), dry, and pest-free environment. Like all caramel malts, it is hygroscopic; ensure bags are kept tightly sealed to prevent moisture uptake and “slackness” in the grain. Best used within 18–24 months of the production date.

Summary

The definitive “Dark Munich” caramel malt for brewers seeking unparalleled malt depth, a rich colour, and a smooth, full-bodied finish in premium dark beers.