Review Details

Maillard Malts™ Munich Malt Extract Syrup

Maillard Malts™ Munich Malt Extract Syrup

Product Review (submitted on January 10, 2011):
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.