8.1-9.6 °L - Viking Malt - When we eat this malt we think Bock beer and then we want to drink Bock beer! Its delicious and unique. Tons of melanoidins going on here. Lots of rich malt sweetness.
One commercial brewery is using it for Dark Sours....yum.
Viking Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.
Malt Specification:
Moisture % - max. 5.0 Extract fine % dm - min. 78.0 Color °L - 8.1-9.6 Protein % dm - max. 11.5 Free amino nitrogen mg/l - min. 120 Saccharification - max. 15 See the Documents tab below for Product Information and Typical Analysis.