Gladfield Munich Malt

base malt · Gladfield Malt · New Zealand

New Zealand Munich-style malt from Gladfield. Rich, bready, and malt-forward with toasty depth. Adds body and a distinctive 'malty' backbone. Used as a base or supporting malt in amber, dark, and sour styles.

rich maltbread crusttoastybiscuitwarm

34 brews

About

Germinated from slightly higher-nitrogen barley to drive more colour through greater Maillard reactions, using moist air recirculation and low temperatures early in kilning followed by a long, high-temperature finish. The result is rich, sweet and toasty with a biscuit flavour and a touch of breadiness, giving a deep orange colour and a malty, toasted, nutty, grainy character. It keeps enough diastatic power to act as a base malt for malty continental lagers and robust ales.

Specs

Colour: 14–17 EBC
Extract (FD): 79–82%
Max usage: 100%
Moisture max: 5%
Diastatic power: 160 °WK

Usage

A base malt for German-style beers, or wherever a dry, toasted, nutty malt flavour is wanted; usable up to 100%.

In your brews

Used in 34 brews 2020-07-15 → 2026-06-25

Total used 34.35 kg

Grain bill 14.8% range 4.9–39.7%

Styles brewed

21C Hazy IPA

21B Specialty IPA: Red IPA

23B Flanders Red Ale

13C English Porter

21A West Coast IPA

21A American IPA

21B Black IPA

18B American Pale Ale

21B Specialty IPA: Belgian IPA

26D Belgian Dark Strong Ale

28D Straight Sour Beer

26B Belgian Dubbel

21B Red IPA

12A British Porter

06B Rauchbier

21B Specialty IPA: Black IPA