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Ale Malt (Weyermann®) EBC 5.5 - 7.5 (mash required):
Produced from quality two-row spring barley. Provides excellent body and pale color.
Flavor: notes of bread, died fruits and honey.
Beer style: Ale; all other beer types; Porter; Lager; Stout; Belgian Specialty Beers;
Description
Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew.
The following values are subject to harvest-specific variations. All analyses are performed by independent, certified laboratories according to MEBAK “Brew-Technical Analysis Methods.”
Parameter |
Minimum |
Maximum |
Unit |
Moisture content |
|
4.5 |
% |
Extract (dry substance) |
79 |
|
% |
Colour |
5.5 |
7.5 |
EBC |
Colour |
2.6 |
3.4 |
Lovibond |
Boiled wort color |
7 |
9 |
EBC |
Boiled wort color |
3.2 |
3.9 |
Lovibond |
Protein (dry substance) |
9 |
11.5 |
% |
Kolbach Index |
37 |
43 |
% |
Hartong Index 45°C |
36 |
42 |
% |
Saccharification time |
|
20 |
min |
Viscosity (8.6%) |
|
1.69 |
m Pa s |
Friability |
78 |
|
% |
Glassy Kernels |
|
3 |
% |