Swaen© Munich Light – per kg

Swaen© Munich Light Specialty Malt

Swaen© Munich Light is a premium kilned malt made from high-protein European 2-row spring barley. Unlike its caramelised counterpart (GoldSwaen), this version is kilned at temperatures between 95 – 105°C to develop a rich, bread-like aroma and a smooth, full-bodied mouthfeel. It serves as the backbone for traditional dark and amber lagers, providing a distinct malty sweetness without the sugar-heavy profile of crystal malts. Its excellent enzymatic power supports the conversion of specialty grains, making it an incredibly versatile base for brewers looking to add depth and character to their beer’s core malt bill.

Key Benefits

• Imparts a rich, bready, and mildly biscuit-like flavour.
• Enhances beer body, head retention, and aromatic complexity.
• Provides a deep golden to rich amber hue (12 – 15 EBC).
• High modification ensures efficient starch conversion and extract yield.

Applications

• Brewing: Primary base for Munich-style Lagers, Bocks, Märzen, Festbiers, and Dark Ales.
• Distilling: Excellent for adding a “cereal-forward” complexity and bready undertones to whiskies and spirits.

Typical Usage

• Usage Rate: Typically used at $20 – 75%$ of the total grain bill, though it can be used up to $100%$ for specific traditional styles.

Technical Data / Properties

• Moisture: Max 4.6%
• Extract (dry basis): Min 80.0%
• Colour: 12 – 15 EBC (5 – 6 Lovibond)
• Total Protein: 9.5% – 11.5%
• Saccharification Time: < 15 minutes
• Friability: Min 80%

Storage and Handling

Store in a cool (< 20°C), dry, and pest-free environment. Keep away from strong odours. Whole kernels retain their flavour and enzymatic properties for up to 24 months when stored correctly in original packaging.

Summary

The definitive kilned Munich malt for creating beers with a robust malt backbone, smooth texture, and an inviting amber glow.