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Pale Malts
Pale malts, whether barley or wheat, comprise 75% or more of the total mash. These malts require mashing to allow a fermentable extract.
2-Row Brewers Malt may be used as a base malt for all beer styles. 2-Row Brewers Malt yields a slightly higher extract than 6-Row Brewers with a smoother, less grainy flavored beer. 2-Row Brewers Malt tends to have lower protein and will yield a lower color than 6-row. The enzymes are sufficient to support high percentages of specialty malts and adjuncts.
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Fully modified, good diastatic power, color is 3.2° L. Good in any recipe that calls for pale malt, especially Belgian beers.
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Higher kilning temperatures than pale malt lend a full, malty flavor and aroma, and an orange-amber color. This malt can make up to 100% of the grain bill, but low diastatic power makes this malt unsuitable for use with adjuncts. Color: 4°-7°L
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Very light color (1.6°L) and low protein gives the bright clarity expected in Pilseners, Belgian pale ales, and light lagers. AKA Dingemans Pilsner malt.
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| Munton & Fison Maris Otter malt, 1 lb | More_Info |
Traditional, British floor malting, still done by hand, produces a unique, fully modified malt of the highest quality. Idea for English style beers.
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British pale ale malt, fully modified, longer kilning results in lower diastatic power, less DMS, lower haze potential, and slightly darker color.
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Can be up to 100% of mash, richer aroma and malt flavor, darker color: 5-6L.
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A classic European wheat malt, perfect for any wheat beer. Color:1.3-2.1L, low diastatic power, do not exceed 80% of grain total.
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Highly modified, classic European pilsner malt, light color (1.5-1.9L) and low protein.
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Full bodied, smooth, golden color (2.4-3.6L). Can be up to 100% of malt bill, especially in Octoberfests, Maibocks, and Viennas.
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