m |
Dp bedford (talk | contribs) (→Munich) |
||
Line 6: | Line 6: | ||
__TOC__ | __TOC__ | ||
== Munich == | == Munich == | ||
− | Munich Malt has a malty sweet flavor characteristic and adds a reddish amber color to the beer. It has enough | + | 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|2-row malt]], to convert other grains. |
{{maltStatistics|origin=Germany|yield=80.0 %|potential=1.037|color=9.0 SRM|max=80.0 %|moisture=5.0 %|protein=11.5 %|coarseFineDiff=1.3 %|diastatic=72.0 %|mash=TRUE|notes=Malty-sweet flavor characteristic and adds a reddish amber color to the beer. | {{maltStatistics|origin=Germany|yield=80.0 %|potential=1.037|color=9.0 SRM|max=80.0 %|moisture=5.0 %|protein=11.5 %|coarseFineDiff=1.3 %|diastatic=72.0 %|mash=TRUE|notes=Malty-sweet flavor characteristic and adds a reddish amber color to the beer. |
Revision as of 00:51, 4 February 2010
Contents
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.
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 a 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