Fermentable
Munich MD — Dingemans
Dingemans
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Dingemans
- Origin
- Belgium
- Type
- kilned-toasted
- Malt class
- munich-vienna
- Color
- 6.1 °L (15.0 EBC)
- Extract, fine-grind dry basis
- 79.5 %
- Moisture
- 4.5 %
- Diastatic power
- 70 °Lintner
- Suggested max
- 80 % of grist
- Needs mashing
- Yes
Description
Belgian Munich at 15 EBC, kilned for pronounced maltiness and an amber-orange cast, and enzymatic enough that Dingemans allow it to 80 % of the bill. Unlike their caramel and roasted rows its 230 WK is a real figure for a malt that genuinely converts.