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Munich Malt

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Grain in the fields

Munich

Munich Malt has a malty sweet flavor characteristic and adds a reddish amber color to the beer. It has enough diastatic power to convert itself, but needs help from another malt, such as 2-row malt, to convert other grains.


Origin Germany
Yield 80.0 %
Potential 1.037
Color 9.0 SRM
Max in Batch 80.0 %
Moisture 5.0 %
Protein 11.5 %
Coarse Fine Difference 1.3 %
Diastatic Power 72.0 %
Recommend Mash TRUE
Notes Malty-sweet flavor characteristic and adds a reddish amber color to the beer.

Does not contribute significantly to body or head retention.

Compare various malts with the Malts Chart


Use for: Bock, Porter, Marzen, Oktoberfest beers


Munich 10L

Origin US
Yield 77.0 %
Potential 1.035
Color 10.0 SRM
Max in Batch 80.0 %
Moisture 5.0 %
Protein 13.5 %
Coarse Fine Difference 2.8 %
Diastatic Power 50.0 %
Recommend Mash TRUE
Notes Malty-sweet flavor characteristic and adds a slight orange color to the beer.

Sometimes called Munich II.

Does not contribute significantly to body or head retention.

Diastatic power can vary greatly with this malt depending on the Maltster.

Briess USA in particular, rates their Munich 10 at 30 degrees Lintner.

Compare various malts with the Malts Chart


Use for: Bock, Porter, Marzen, Oktoberfest beers


Munich 20L

Origin US
Yield 75.0 %
Potential 1.035
Color 20.0 SRM
Max in Batch 80.0 %
Moisture 5.0 %
Protein 13.5 %
Coarse Fine Difference 2.8 %
Diastatic Power 25.0 %
Recommend Mash TRUE
Notes Malty-sweet flavor characteristic and adds an orange to deep orange color to the beer.

Does not contribute significantly to body or head retention.

Compare various malts with the Malts Chart


Use for: Bock, Porter, Marzen, Oktoberfest beers