Dark coloured malts of the Munich type are often made from two-row spring barley with nitrogen content up to almost 12 % protein. The barley is fully steeped to a moisture content of 45 % or more to encourage full modification and the production of large quantities of low molecular weight carbohydrates and nitrogenous substances which will subsequently lead to strong melanoidine formation. Kilning regimes are adapted to further melanoidine development. The first stage of kilning is with an air-on temperature of no greater than 40° C, which will lead to "stewing". Germination continues at an accelerated rate with enhanced enzymatic activity. After several hours of stewing the temperature is raised to 50° C and eventually to 80 - 85° C to achieve colours of 14 - 18 ° EBC. Green malt often made from relatively high TN barley, is subjected to a stewing stage after loading to kiln. The recycling of saturated exhaust air raises the grain bed temperature and encourages autolyse processes within the endosperm. Liberated low molecular weight nitrogen compounds and sugars react in the later stages of kilning to give relatively highly coloured malts.

These malts are used in the production of the traditional dark (Dunkles) beers and some special celebration beers in central Europe. It takes its name from the city of Munich, which was famous for such beers.

Notes:
1. IOB extracts are reported at mill setting 0.7mm, EBC and ASBC extracts are reported at mill setting 0. 2mm.

2. IOB and ASBC values are included for guidance only and malts are supplied on the basis of EBC Analysis.

IOB colour values are expressed in terms of 515 ml mashes. A new revision of IOB Methods will be available in 1997 where the convention will change to the expression of colour on 450g mashes. This will effectively raise the reported colour value by 0.5 degrees EBC over those shown above.