Fermentable
Munich Malt Type II — Weyermann
Weyermann
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Weyermann
- Origin
- Germany
- Type
- kilned-toasted
- Malt class
- munich-vienna
- Color
- 8.8 °L (22.0 EBC)
- Extract, fine-grind dry basis
- 79.5 %
- Moisture
- 4.5 %
- Diastatic power
- 42 °Lintner
- Suggested max
- 80 % of grist
- Needs mashing
- Yes
Description
Darker Munich with a pronounced toasted crust flavor and just enough enzyme to convert itself. Use it where a dunkel or doppelbock needs depth without reaching for crystal malt.