Munich Wheat Malt

Notes

For having a slightly higher percentage of protein than barley, wheat malt is famous for leaving the characteristic of greater turbidity in beer, but this characteristic is very appreciated in some beers for increasing the retention of the foam and the body of the beer. For the development of color, Munich wheat malt forces its modification (higher moisture in the maceration and germination time). At the beginning of drying, it is stewed to produce free amino acids that will facilitate the browning reactions. Care is taken during drying and roasting so that the curing temperature is sufficient to eliminate DMS precursors, inactivate oxidative enzymes and to develop the desired color and flavor.

Composition