Dark Munich

Imparts notes of toffee, toasted bread, and malty sweetness. Perfect for adding color, body and mouthfeel to your porters, bocks, dunkels, schwarzbiers, or Oktoberfests. Usage up to 100%.

Typical analysis

Color

20.0–30.0 °L

Test

Moisture

max 5.0 %

Test

Friability

min 85.0 %

Test

Extract, Fine Grind Dry Basis (FGDB)

min 80.0 %

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Extract, Coarse Grind Dry Basis (CGDB)

min 79.0 %

Test

Beta-Glucan

max 140 ppm

Test

Total Protein

10.0–11.5 % dry basis

Test

S/T Ratio (Kolbach Index)

45.0–49.5 %

Test

Diastatic Power

min 40 °Lintner

Test

Alpha Amylase

min 30.0 DU

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FAN (Free Amino Nitrogen)

min 170 mg/L

Test

pH (Congress Wort)

5.40

Test

Typical analysis based on historical data.