Your shopping cart is empty!
Curing temperatures in the range of 110 – 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt.
Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavours and full bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.
EBC: 12 - 24
Wine and Beer Hydrometer 0-25 BlgA hydrometer is a necessary component of the beer and wine making p..
Easy to use
and eliminates the need for sucking Set contains:1. Glass tube2. Flexible hose 2m ..
Fermentis specialty yeast selected for its estery somewhat
peppery and spicy flavor development. Ye..
This hydrometer gives you, in an understandable way, all the information (except for the measuring o..