Double Kiln Munich

Double Kilned Munich goes through Riverbend's kiln twice. It is made from 2-row barley grown on family-owned farms across the Southeast, and it launched Riverbend's seasonal malt program. Two kiln passes build melanoidins well past a standard Munich, landing at roughly 50 SRM. The flavor is dark fruit and toffee with a touch of fresh-roasted coffee, and it contributes a ruby-red hue that a crystal malt of similar color will not give you. Despite the depth of color it holds a minimum diastatic power of 60, so it is not enzymatically dead the way a roasted malt would be. Using Double Kiln Munich Riverbend publishes 5 to 20% of the grist. At 5 to 10% it brings ruby color and dark fruit depth to a dark lager or winter seasonal. At 15 to 20% the malt carries the beer, which is what you want in Czech dark lager and Baltic porter. Use it the way you would an aromatic malt. It brings melanoidin character rather than the caramel sweetness of a crystal malt. Min DP 60 means it still contributes enzymes. Styles: Czech dark lager, Baltic porter, dunkel, winter seasonals, dark lagers, brown ales Specifications Grain 2-row barley, double kilned Color 45 to 55 SRM, about 50 SRM Max usage rate 5 to 20% of grist Extract (FG, dry basis) 79% Protein 10.8% S/T ratio 46 to 48 Min diastatic power 60 Min alpha amylase 30 Grain origin Family-owned farms in the Southeast Bag size 50 lb About Riverbend Malt HouseBrent 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.