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|