Light Munich


Malt Character

Curing temperatures in the range of 110 – 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt.


Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.

click to downloadProduct Data Sheet 

Malt Specification
moisture % max. 5.0
extract fine % dm min. 78
color (light) °Lovibond 5-7
protein % dm max. 11.5
FAN mg/l min. 120
saccharification  min max. 15