No thanks
Yes: fine crush (for BIAB)
Yes: regular crush (manual sparging)
Yes: coarse crush (automated systems)
Canada Malting Munich malt is produced in the traditional European method of "stewing" germinated 2-Row malt and then kilning at high temperatures which provides a malty flavor and aroma as well as copper like color without caramel/crystal malt type flavors.
| Color Unit | Color Value | Usage |
| °L | 6 - 10 | up to 100% |
| SRM | 7.4 - 13 | |
| EBC | 14.5 - 25 |