Crisp Dark Munich Malt
The malty flavors associated with Munich Malt contrast with the caramel-like flavors associated with crystal malts and the golden to reddish hues of the color is popular in some beer styles.
A magical thing happens when amino acids and reducing sugars combine at critical temperatures: the Maillard reaction. Starting with higher protein spring barley, Crisp Dark Munich Malt is germinated to higher levels of modification; early kilning conditions are adjusted to utilize the malt enzymes to hydrolyze protein and convert starch into sugars.
Finally, a long drying phase with a higher temperature results in the Maillard reaction taking place to produce pronounced rich malt, freshly baked bread crust, and the characteristic Munich bite at the back of the palate.
Can be used at up to 100% – Dark Munich Malt has lower DP and extract than Light Munich, so at 100% less specialty malt can be added.
*Limited availability at certain warehouse locations