Munich Malt

Colour 8.0 - 12.0 Lovibond

Produced in the traditional European method of "stewing" germinated 2 Row malt, then kilning at high temperatures. Process provides colour and aromatics without caramel/crystal flavors. Fantastic for Amber and Dark beers.

A true Munich variety that has undergone higher kilning than the pale malt. German Munich still retains sufficient enzymes for 100% of the grist, or it can be used at the rate of 20 to 75 % of the total malt content in Lagers for its full, malty flavor and aroma.

You can have this grain professionally cracked for FREE! Be sure to click the "yes" button above if you want this service.

Grain steeping

The best way to extract flavors from specialty grains is by steeping them in warm water.

The simplest way to perform this is to add the crushed grains (in a nylon or cotton grain bag) to the (cold) brewing water as is it brought to boiling temperature. The grains should be removed before the temperature reaches 170°F to prevent the extraction of too many tannins. Dip the bag in and out a few times and let it drip for about 15 seconds before discarding. Do not squeeze the bag. Squeezing will also extract too much tannin from the grain husks. Alternatively, the crushed grains are steeped in 2-3 gallons of 150°F water for 30 minutes before being removed from the wort. This allows for a more complete extraction.