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Genie Munich 10

Malting Process

For our Munich 10 we start with a top grade modern 2-row barley and malt it slowly under cool conditions while gently turning in a state-of-the-art malting drum for consistent, even modification. Kilning begins with a process of stewing for several hours followed by a quick dry down. Then we crank up the heat for the final step while utilizing full automation for consistent repeatability. 

MALT FLAVOR AND CHARACTER

The resulting distinctive Munich malt has a rich malty flavor while maintaining enough enzymatic power to be used up to 100% in a grist.  Can be used as a replacement for lighter caramel malts.  Give it a try today!!

Comes in 55lb. bags, bulk options available. 

Certificate of Analysis 

Friability  77.5%

Fine Extract  81.2%

Coarse Extract  81.0%

F-C Difference  0.23

Color SRM  10.1

B-Glucan  77

Soluble Protein 4.76%

Total Protein  11.5%

S/T  41.6%

Fan  112

DP  87

Alpha Amylase  54

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2,200lbs max per pallet.


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