6.6 °L - Viking Malt - A classic European munich malt that is perfect for building layers of maltiness in Marzen, Oktoberfests, Bocks, Dark Lagers, etc.. The higher melanoidin content delivers those classic malt flavors and aromas. By comparison with traditional Munich or Dark Munich the flavor is more subdued and with more toasted bread notes and a little less sweetness.
The higher kilining temperatures that create those amazing flavors does result in reduced enzyme activity, so use Munich light at a ratio of up to 50% of your malt bill. Also consider adding up to 20% of Munich Light in rich Porters and Stours. Make a easy drinking but more interesting amber ale by adding up to 10% Munich Light.
Malt Specification:
Moisture % - max. 5.0
Extract fine % dm - min. 78.0
Color °L - 5.8-7.3
Protein % dm - max. 11.5
Free amino nitrogen mg/l - min. 120
Saccharification - max. 15
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