Pils malt is characteristically light-colored and high in enzymes.
To understand the exact source of the malts unique flavor characteristics, we need to look further and examine the chemistry at work within the malting process.
To make pils malt, green malt is kilned at 185 F (85 C) to yield a malt of between 1 and 3 SRM (Lovibond).
Aromatic malts are useful in some recipes, but with its lower enzyme content and much higher coloring potential it is best kept to proportions below 20 of the grist.The fact that the vast majority of the melanoidins in a malty beer can be extracted through mashing with Munich malt is a blessing for brewers.Over a period of three to six days, the seed develops a rootlet and a sprout.Although this warning is generally true for all mashing, it is particularly important when working with Munich malts.Munich malts are unique in their production in the malthouse, their chemical profile, and their application in the brewery.It is made exclusively from malted cereals, yeast and water.Selecting a good scotch is a bit of a challenge, because it really comes down to personal taste.Offering both color and flavor benefits typically associated with specialty malts plus diastatic power for starch conversion, this malt can do what no other malt can.If you havent brewed with Munich malts lately, I suggest you start now!Different styles such as pils, caramel, black patent, or Munich malt are made by varying the temperature and duration of the kilning or by allowing the malt to be steeped warm before final drying to bring out the sugars.Balvenie Doublewood, bowmore Cask Strength, glen Albyn, however, for many starting scotch drinkers, the Talisker is too strong in flavor and it is hard to get beyond the strong diesel aroma; the Highland Park is too salty; the doublewood has too many tannins; the bowmore.In partnersuche meine stadt köln some classic beer styles such as continental lagers, the use of Munich malt is usually essential if the brewer is to achieve the required malt character and mouthfeel.The product that remains for brewing is referred to as green malt.Pyrazines can also impart harsh, burnt, and sometimes acrid characteristics, but they are much more prevalent in darker roasted malts, chocolate malt, black malt, and roasted barley than in Munich malts (3).Melanoidins in their reduced (unoxidized) state provide excellent flavor stability by serving as antioxidants.
Heath, The Source Book of Flavors (AVI Publishing., Westport, Connecticut, 1981.