8-10°L - Munich malts are produced in the traditional European manner, using selected higher-protein 2-Row barleys, malted to achieve high levels of protein solubilization and color formation. Munich Malt can be used as a base malt for bock beer and doppelbock. Used in smaller quantities in Dunkel Lagers, IPAs, Ambers, and wherever increased malt flavor and aromas are desired, but without introducing caramel/crystal flavors. Can be used at 20%-70% percent of the grist. (35 PPG)
