Munich

Skagit Valley MaltingMaltgrain

Notes

Our Munich malts are high-kilned to develop a more intense Munich flavor while maintaining enough enzymatic power to be used up to 100% in a grist. Traditionally used in pilsners and other lagers, Munich malts can be used as a replacement for lighter caramel malts in modern IPAs.

Composition

Total Protein

9.8%

Soluble Protein

5.05%

FAN

181 mg/g

Beta Glucans

65 mg/l

Analysis

Color

13.2 EBC

Yield (Dry Basis)

82.1%

Potential

N/A

Moisture

3.7%

Diastatic Power

218.5 °WK