Crisp Light Munich Malt (EBC 15-25)
SUBSTITUTE AVAILABLE:
This product will soon be discontinued. However, there is a substitute malt available. Click on the Replacement Product below.
REPLACEMENT
- Stock: Discontinued
- Code: GEB2134
Available Options
Crisp Light Munich Malt (EBC 15 -25)
Our light Munich malt is created by taking Vienna malt a stage furtherin the kiln. The additional heat promotes melanoidin reactions toproduce rich bread crust flavours. Again, light Munich malt can be used as abase since the enzymes are suitably preserved in this malt.
Vienna and Munich malts are produced on a conventional kiln and provide light golden through to orange hues and build body in your beer.
TASTING NOTES: NEUTRAL (UP TO 10%)
BEER STYLES: Marzen, Maibock
USAGE RATE: Up to 100%
| Moisture MAX | Extract TYPICAL | EBC RANGE | Nitrogen RANGE | SNR RANGE |
|---|---|---|---|---|
| 4.5 | 299 | 15 - 25 | 1.6 - 1.8 |
| Grain Attributes | |
| Grain Manufacturer | Crisp |
| Colour EBC | 15-25 |
| Colour EBC Class | EBC 11-20 |
Delivery from Get Er Brewed
Your order will be dispatched from our warehouse and delivered by your choice of courier service that we provide.
Please click on the link below for more information on the available delivery services.
DELIVERY INFO
Once your order has been packed and is ready for delivery, our team will inform you of the dispatch date and the delivery reference number.
Weight Limits:
The weight limit is 30kg for DPD and 70kg for DHL, either by volumetric or actual, whichever is greater. (Remember, a large packing box weighs 1kg of that total weight).
For products or orders over these weights, the PALLET SHIPPING option is available.
We
try our utmost to package professionally and keep your items as safe as
possible. If your parcel arrives damaged, please ensure you sign for it
as received damaged and send us a brief description of what has happened
and a few pictures so we can provide the courier with feedback to
resolve.
For any more information, please contact us at 0800 2289 433 or send an email to [email protected].
