Fermentable
Caramel Munich Malt 60L — Briess
Briess
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Briess
- Origin
- United States
- Type
- crystal-caramel
- Malt class
- crystal
- Color
- 60.0 °L (157.8 EBC)
- Extract, fine-grind dry basis
- 77.0 %
- Moisture
- 3.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 15 % of grist
- Needs mashing
- No — can be steeped
Description
Munich malt crystallized, so the caramel arrives with bread crust underneath it. A way to deepen a marzen or a bock without a second specialty malt.