Fermentable
Munich Rye — Bear Branch Malt
Bear Branch Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Bear Branch Malt
- Origin
- United States
- Type
- kilned-toasted
- Malt class
- wheat
- Color
- 12.5 °L (31.9 EBC)
- Extract, fine-grind dry basis
- 77.0 %
- Moisture
- 4.5 %
- Diastatic power
- 20 °Lintner
- Suggested max
- 30 % of grist
- Needs mashing
- Yes
Description
Rye kilned Munich-style (10–15 SRM) for a pronounced malt sweetness with light bread crust. Good in a roggenbier or a rye amber at 10–30 %. Extract and enzyme are class-typical.