Munich Malt - The Beer Lab

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levels of soluble protein and simple sugars which interact when heat is applied to produce a product rich in melanoidins and other colour and flavour compounds. The malty flavours associated with Munich Malt contrast with the caramel-like flavours associated with crystal malts and the golden to reddish hues to the colour is popular in some beer styles. 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 aromatic qualities. It adds a light golden color and a lightly caramelized flavor not found when using Vienna malt. It has minimal diastatic power for added adjuncts. Less