Light Munich
Riverbend 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.
The 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.
Using Light Munich
- Riverbend publishes 10 to 60% of the grist.
- At the high end of that range it works as the base for bock and doppelbock.
- At 5 to 15% it adds bready depth and color to a Helles or amber lager.
- Self-converting at DP 90.
- Also used in American single malt whiskey.
Styles: Bock, doppelbock, Marzen, Helles, dunkel, amber ales and lagers, American single malt whiskey
Specifications
| Grain | 2-row barley, proprietary blend |
|---|---|
| Color | 8 to 12 SRM |
| Max usage rate | 10 to 60% of grist |
| Extract (FG, dry basis) | 80% |
| Protein | 10.7% |
| S/T ratio | 45 to 50 |
| Min diastatic power | 90 |
| Min alpha amylase | 35 |
| Grain origin | North Carolina, Virginia and Tennessee |
| Bag size | 50 lb |
About Riverbend Malt House
Brent 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.