Weyermann® Munich Type 2 Malt
Weyermann® Munich Type 2 Malt
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Malt Type: Specialty Grain Origin: Germany Color: 8-9.9 °Lovibond (20-25 EBC) Protein: 9.5-12.5% Moisture: 4% max. Extract (dry): 78% min. Diastatic Power: Usage: 100% max. Weyermann® Munich Type 2 malt ('Dark Munich') is a kilned lager-style malt made from quality, two-row, German spring barley. Usually used a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt characteristics, including full body, deep amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Märzen.
Sensory: pronounced malt aroma with notes of caramel, honey and bread
Special brew malt for light and dark beer styles, typically used for:
- Pale Lager; Festbier
- Amber Lager; Maerzen, Kellerbeer, Smoked beer
- Dark Lager; Munich Dunkel, Czech Dark Lager, Schwarzbier
- Bock; Dark Double Bock
- IPA; Black IPA, Imperial PA
- Amber Ale; Biére de Garde
- Brown Ale; British Brown Ale
- Porter; Baltic Porter, English Porter, American Porter, Imperial Porter
- Stout; Russian Imperial Stout
- Sour Ale; Flanders Red Ale
Recommended addition: up to 100%
Enzyme activity: medium
Color:
20,0 – 25,0 EBC
8.0 – 9.9 Lovibond
