Munich Malt Light Viking, hel malt, 25 kg
377,63 SEK
Beskrivning
Art.nr: 56070
Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full-bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.
Curing temperatures in the range of 110 - 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt.
Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full-bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.
Sädesslag: korn
Färg: 14 - 18 °EBC (6 - 7 Lovibond)
Mer produktinformation
Mälteri: Viking
Curing temperatures in the range of 110 - 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt.
Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full-bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.
Sädesslag: korn
Färg: 14 - 18 °EBC (6 - 7 Lovibond)
Mer produktinformation
Mälteri: Viking
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Beskrivning
Art.nr: 56070
Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full-bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.
Curing temperatures in the range of 110 - 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt.
Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full-bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.
Sädesslag: korn
Färg: 14 - 18 °EBC (6 - 7 Lovibond)
Mer produktinformation
Mälteri: Viking
Curing temperatures in the range of 110 - 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt.
Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full-bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.
Sädesslag: korn
Färg: 14 - 18 °EBC (6 - 7 Lovibond)
Mer produktinformation
Mälteri: Viking
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