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[[Category:Malt]] | [[Category:Malt]] | ||
[[Category:Specialty Malt]] | [[Category:Specialty Malt]] | ||
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{{maltHeader}} | {{maltHeader}} | ||
− | + | __NOTOC__ | |
== Munich == | == 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|2-row malt]], to convert other grains. | + | 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. |
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{{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. | ||
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Does not contribute significantly to body or head retention.}} | Does not contribute significantly to body or head retention.}} | ||
− | Use for: Bock, Porter, Marzen, Oktoberfest beers | + | |
+ | Use for: [[Bock]], [[Porter]], [[Marzen]], [[Oktoberfest]] beers | ||
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== Munich 10L == | == Munich 10L == | ||
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{{maltStatistics|origin=US|yield=77.0 %|potential=1.035|color=10.0 SRM|max=80.0 %|moisture=5.0 %|protein=13.5 %|coarseFineDiff=2.8 %|diastatic=50.0 %|mash=TRUE|notes=Malty-sweet flavor characteristic and adds a slight orange color to the beer. | {{maltStatistics|origin=US|yield=77.0 %|potential=1.035|color=10.0 SRM|max=80.0 %|moisture=5.0 %|protein=13.5 %|coarseFineDiff=2.8 %|diastatic=50.0 %|mash=TRUE|notes=Malty-sweet flavor characteristic and adds a slight orange color to the beer. | ||
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+ | Sometimes called [[Munich II]]. | ||
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Does not contribute significantly to body or head retention. | Does not contribute significantly to body or head retention. | ||
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Briess USA in particular, rates their Munich 10 at 30 degrees Lintner.}} | Briess USA in particular, rates their Munich 10 at 30 degrees Lintner.}} | ||
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Use for: Bock, Porter, Marzen, Oktoberfest beers | Use for: Bock, Porter, Marzen, Oktoberfest beers | ||
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== Munich 20L == | == Munich 20L == | ||
− | {{maltStatistics|origin=US|yield=75.0 %|potential=1.035|color=20.0 SRM|max=80.0 %|moisture=5.0 %|protein=13.5 %|coarseFineDiff=2.8 %|diastatic=25.0 %|mash=TRUE|notes=Malty-sweet flavor characteristic and adds | + | |
+ | {{maltStatistics|origin=US|yield=75.0 %|potential=1.035|color=20.0 SRM|max=80.0 %|moisture=5.0 %|protein=13.5 %|coarseFineDiff=2.8 %|diastatic=25.0 %|mash=TRUE|notes=Malty-sweet flavor characteristic and adds an orange to deep orange color to the beer. | ||
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Does not contribute significantly to body or head retention.}} | Does not contribute significantly to body or head retention.}} | ||
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Use for: Bock, Porter, Marzen, Oktoberfest beers | Use for: Bock, Porter, Marzen, Oktoberfest beers |
Latest revision as of 07:04, 2 March 2013
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