5.8-7.3 L - Viking. Curing temperatures in the range of 110120C 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. Malt Specification: Moisture % - max. 5.0 Extract fine % dm - min. 78.0 Color L - 5.8-7.3 Protein % dm - max. 11.5 Free amino nitrogen mg/l - min. 120 Saccharification - max. 15

Viking Munich Light Malt

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