Maillard Malts™ Munich Malt Extract Syrup

SKU: U081
Rating
4 Review(s)

The fabled and delicious malty-ness of German beers can be yours! Munich malt syrup is a 50/50 blend of pale and Munich malts. It produces a red-amber wort with an exceptional dense chewy-malty flavor. Great for Dopplebocks, Oktoberfest, and more. Approximately 8L, 1.036 ppg.

Maillard Malts™ Malt Syrups are some of the freshest malt extracts you can buy. Our high rate of turnover- we package and sell hundreds of gallons every day -means that the syrup you receive won't have been sitting on the shelf for months. Fresh malt extract makes better beer!

Maillard Malts™ Munich Malt Extract Syrup

Customer Reviews

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good stuff Review by benjamin
Rating
I,'ve found that your munich malt syrup substitutes for amber syrup and makes all of my recipes better. I use it for alts ,brown ales ,amber ales and stouts. it seems to make all of my brews just a little richer and more flavorful. without this syrup my brews just simply would not taste as good. Just keep on making it thanks (Posted on 11/14/13)
Crisp and Clean Review by Highway
Rating
I use this malt in my Christmas or should I say my "Holiday" style beer. It goes well with the Christmas spices and has a very crisp,clean and well balanced flavor.The red color compliments the the theme. Great product. (Posted on 5/24/11)
Great extract for Altbiers and Oktoberfest extract recipes Review by James
Rating
Great extract for Altbiers and Oktoberfest extract recipes. I have used this several times in Altbier and Mocktoberfest Ales at about 13 SRM, 20 IBUs, make a very nice malty, munich malt flavored beer. (Posted on 4/6/11)
Pleasantly Toasted Review by Big Shooter
Rating
I used 6lbs of the Munich malt with some 1007 yeast to make my own alt. The extract performed quite well with an apparent attenuation of 75% (FG 1.011). The flavor is also very good - exactly like the crust of fresh homemade bread. Some of that flavor may have come from the caramunich 3 grains. But, I did not taste any malt sweetness (caramel/ fig) that is usually associated with dark English styles (and many extracts).

My only caveat: I wouldn't describe the flavor as "dense". The Munich syrup definitely delivers on the promise of meladonin but I could have used more "chewiness". If they had a 75% or 100% Munich extract I would definitely give that a try. (Posted on 1/10/11)

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