Munich type malt is made of finest two row spring barley grown in the most prominent regions such as Germany, France, Denmark and England. The varieties in use are approved and well established in the country of origin.
Munich type malt can be used up to 100% for slightly dark and malt aromatic beers but also for adding colour with adding a distinct malty aroma to the beer. Typical ratio for the use is up to 100% for Dark Bavarian style beers and 10‐50% for enhancing colour and aroma. It is recommended for dark types with a rich body such as Bavarian Dark, Dark Bock, Dark Wheat Beer.
The malt is produced according to the EU standard concerning Food Hygiene and complies with the German Purity Law of 1516. Regular checks for all parameters and monitoring schemes for contaminants ensure consistent quality and safety.
Gives a smoother, less grainy flavor. Basic malt for all beer and ale styles. Typical Color L: 1.8 Flavor contributions: mild malty.
Gives a malty flavor not obtained with raw wheat. Provides a deep golden to brown color. Typical Color L: 2.5 Flavor contributions: sweet, malty, wheat, floury
Used in all types of beer to adjust color, and depending on amount used will impart chocolate notes to flavor. Typical Color L: 350 Flavor contributions: rich, roasted coffee, cocoa....
Avangard Pilsener Malt can be used up to 100 percent for brewing pale beers, including Pilsener, Helles, Kölsch. It's real workhorse in the brewery and works for as a base...