Fermentable
Munich Malt Dark — Viking Malt
Viking Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Viking Malt
- Origin
- Finland
- Type
- kilned-toasted
- Malt class
- munich-vienna
- Color
- 8.8 °L (22.1 EBC)
- Extract, fine-grind dry basis
- 78.0 %
- Moisture
- 5.0 %
- Diastatic power
- 40 °Lintner
- Suggested max
- 80 % of grist
- Needs mashing
- Yes
Description
The darker Viking Munich grade, cured at 110–120 °C for the nutty, bready depth a dunkel or a bock is built on. Viking warn that the enzyme activity is clearly reduced but publish no figure for either grade, so the diastatic power here is class-typical for a dark Munich — leave some conversion capacity elsewhere in the grist.