Munich Malt is perfect for brewing classic malty continental lagers and robust ales and is germinated using barley with a slightly higher nitrogen content to create more intense colour through greater Maillard reactions. This is achieved by allowing higher levels of moist air recirculation and low temperatures to occur during the early and intermediate stages of the kilning cycle followed by a final long high temperature cycle. This kilning process results in a malt which is rich, sweet, toasty and imparts a biscuit flavour with a touch of breadiness. Munich Malt imparts a deep orange colour and a malty, toasted, nutty, grainy flavour to the brewed beer.
