Munich Malt (Dark, 20L)
Darker Munich — toasty, melanoidin-rich.
Description
Munich II / Dark Munich. Higher kiln gives bread-crust toast and rich melanoidin character. Use 10–60% in dunkels, doppelbocks, brown ales, and amber lagers. Diastatic power is too low for use as a sole base.
Spec sheet
| Category | kilned |
|---|---|
| Lovibond | 20°L |
| SRM contribution | 20 |
| PPG | 33 |
| Diastatic power | 25°L |
| Max % | 60% |
| Flavor | malty, toasty, bread crust |