| Malt Type: | Specialty |
|---|---|
| Grain Origin: | Germany |
| Color: | 8-9.9 °Lovibond (20-25 EBC) |
| Protein: | 9.5-12.5% |
| Moisture: | 4% max. |
| Extract (dry): | 78% min. |
| Diastatic Power: | |
| Usage: | 100% max. |
Weyermann® Dark Munich malt ('Munich Type 2') is a kilned lager-style malt made from quality, two-row, German spring barley. Usually used a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt characteristics, including full body, deep amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Oktoberfest.
