{"product_id":"light-munich","title":"Light Munich","description":"\u003cp\u003eRiverbend Light Munich is a kilned specialty malt made from 2-row barley grown in North Carolina, Virginia and Tennessee. Higher kiln temperatures held for longer develop melanoidins and push color to 8 to 12 SRM without crossing into caramel territory.\u003c\/p\u003e\n\u003cp\u003eThe result is fresh bread and honey, deeper and rounder than Vienna with the color to match. Minimum diastatic power of 90 lets it carry a substantial share of the grist on its own, which is why Riverbend positions it as a base for bock and doppelbock rather than a small addition.\u003c\/p\u003e\n\u003ch3\u003eUsing Light Munich\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 10 to 60% of the grist.\u003c\/li\u003e\n  \u003cli\u003eAt the high end of that range it works as the base for bock and doppelbock.\u003c\/li\u003e\n  \u003cli\u003eAt 5 to 15% it adds bready depth and color to a Helles or amber lager.\u003c\/li\u003e\n  \u003cli\u003eSelf-converting at DP 90.\u003c\/li\u003e\n  \u003cli\u003eAlso used in American single malt whiskey.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Bock, doppelbock, Marzen, Helles, dunkel, amber ales and lagers, American single malt whiskey\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, proprietary blend\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e8 to 12 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e10 to 60% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.7%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e45 to 50\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003e90\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin alpha amylase\u003c\/th\u003e\n\u003ctd\u003e35\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eNorth Carolina, Virginia and Tennessee\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543157702971,"sku":"MLT-RB-LMUNICH","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Light-Munich19.jpg?v=1786115361","url":"https:\/\/www.wineandbeersupply.com\/products\/light-munich","provider":"Wine \u0026 Beer Supply ","version":"1.0","type":"link"}