Fermentable
Dark Munich Malt — Crisp
Crisp
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Crisp
- Origin
- United Kingdom
- Type
- kilned-toasted
- Malt class
- munich-vienna
- Color
- 17.0 °L (43.9 EBC)
- Extract, fine-grind dry basis
- 78.0 %
- Moisture
- 4.5 %
- Diastatic power
- 25 °Lintner
- Suggested max
- 20 % of grist
- Needs mashing
- Yes
Description
Munich taken further up the kiln until the bread crust turns to toast and dried fruit. Crisp recommend 15-20 %, which is unusually restrained for a Munich and reflects how much color and melanoidin it carries. Enzyme is low but not absent; the figure here is class-typical because none is published.