Warminster – Crushed Munich Malt (Floor Malted)


If you are brewing dark lagers, Warminster Munich malt will add that extra depth of color. A bit darker than Vienna, but without affecting enzymic activity.

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Warminster Floor Malted Munich Malt

Warminster - Crushed Munich Malt (Floor Malted)If you are considering brewing Dark Lagers, Warminster Munich Malt will add that extra depth of colour. Again, a fraction darker than Vienna, but still without compromising enzymic activity. More pronounced sweet/nutty notes.

Which speciality malt should I use?

This range of malts has been more highly kilned, and gently adds flavour, and colour, to beers. Importantly, they do this without compromising their enzymic activity. They also enhance the body of beers and improve head retention and mouthfeel.

Warminster Malts, Their Characteristics and Contribution.

Here at Warminster Maltings, creating our malts the very traditional way, we offer 4 speciality malts, all with quite individual characteristics and flavours, which make them a compelling addition to the mash for Craft Brewers, both big and small. 

All of our Speciality Malts are also stringently monitored from ‘ex farm’ barley selection through to final analysis. Again, provenance is guaranteed, and customers can expect all deliveries to be perfectly fresh.

Floor Made – More Natural, More Sustainable

Like all food processing, slower is better. Our maltings were designed to follow gentle procedures, allowing for the optimum expression of the barley’s properties. Our germination floors are the perfect environment to optimize the ‘modification’ of the barley’s starch into the sugary substance called maltose.

Water comes from our own well, sunk deep below the malthouse into the chalk substrata. The temperature of this water is a stable 52F, winter and summer alike, perfect for the first stage of the malting process. Steeping the barley in water over 3 days is critical to triggering germination, the next stage in the process.

Ventilation and temperature control of the germination floors is vital to the ‘modification’ of the ‘green malt’. We work with the ambient temperatures, closing the window shutters when it is cold, and opening them when it is warm. The layout of the malthouses with its central wedge-shaped courtyard is a blueprint of the classic Victorian maltings. The complex was designed for purpose, exploiting nature’s elements.

Passage of the green malt through the process still depends more on manpower than on fossil fuels. The maltsters are permanently armed with a malt shovel, from steep to kiln, with other hand tools (malt ploughs, turners and levellers) completing the inventory of processing aids. At Warminster, manpower is one of our most valuable, versatile and sustainable resources. It is why our customers refer to our team as “the Malt-Stars of Warminster”.

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Warminster – Crushed Munich Malt (Floor Malted)