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Crisp Dark Munich Malt

A magical thing happens when amino acids and reducing sugars combine at critical temperatures: the Maillard reaction. Starting with higher protein spring barley, Crisp Dark Munich Malt is germinated to higher levels of modification; early kilning conditions are adjusted to utilize the malt enzymes to hydrolyze protein and convert starch into sugars.

Finally, a long drying phase with a higher temperature results in the Maillard reaction taking place to produce pronounced rich malt, freshly baked bread crust, and the characteristic Munich bite at the back of the palate.

Can be used at up to 100% – Dark Munich Malt has lower DP and extract than Light Munich, so at 100% less specialty malt can be added.

  • Color °Lovibond: 17.0 - 22.0
  • Moisture % Max: 4.5
  • Extract FG Min: 79.0
  • Usage Rate: Up to 20%

Crisp Dark Munich Malt

55 Pounds
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