AMBER MALT
CRISP MALT – UK
SPECIFICATION
| PARAMETER | UNIT | MIN | MAX |
|---|---|---|---|
| Moisture | % | 2 | |
| Extract (dry basis) | % | 72.8 | |
| Wort color | EBC(Lov.) | 61 / 23 | 82 / 32 |
| Shelf life | Under dry (less than 35 RH %) clean storage conditions, within a temperature range of less than 20° C (68° F), our products have a minimum shelf life of 24 months. |
| Parameters | • Plant impurities / foreign grain : max. 1 % • Foreign matter (metal / glass) : absence • No plant particles : max. 0,1 % |
| Mycotoxins | • Aflatoxin B1 : max. 2 µg / kg • Aflatoxin B1+B2+G1+G2 : max. 4 µg / kg • Ochratoxin : max. 3 µg / kg • Zearalenone : max. 100 µg / kg • Deoxynivalenol (DON) : max. 750 µg / kg |
| Heavy metals | • Lead : max. 0,2 mg / kg • Cadmium : max. 0,1 mg / kg |
| Ionization and Radiatio | The product is ionization and radiation free |
| Packaging | 25-kg/55-lb bag, 50-kg/110-lb bag, BigBag, bulk |
RELATED PRODUCTS
FEATURES
This is the palest malt made using a roasting technique. After conventional kilning, the malt is dry and pale in colour hence it is known as “white malt”. It is transferred to our Speciality Malt Plant and passes through the roasting column where the flavour is transformed through the application of heat. The temperatures used through the column determine the colour and flavour of the roasted malt.
Amber Malt is typified by a dry, toasted biscuit finish and can add an amber hue to the beer.
CHARACTERISTICS
Bold Malty, backbone Intense biscuit aromas, Dry, Balanced toast flavours
USAGE
Up to 5%
Beer Style: Old ales, mild ales, brown ales, bitters, dark ales
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