LAGER MALT
CRISP MALT – UK
SPECIFICATION
| PARAMETER | UNIT | MIN | MAX |
|---|---|---|---|
| Moisture | % | 4.5 | |
| Extract (dry basis) | % | 80.6% | |
| Wort color | EBC(Lov.) | 2.8 / 1.5 | 4.1 / 2 |
| Total protein | % | 9.0% | 11% |
| SNR/KI/ST RATIO | 41 | 52 |
| 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
We take English spring barley with a slightly higher protein than our Best Ale Malt and the subsequent low temperature kilning produces Lager Malt with a sweet but not “malty” character. Lager malts from continental Europe tend to be higher in protein, have less modifi cation and a lower SNR which means the malt then requires processing in a rising temperature programme.
This is the reason that decoction and heated mash vessels are the dominant brewing system on the continent. However, Lager has been optimised for UK brewing and so it works comfortably in a UK single strike temperature brewery or on a
continental system.
CHARACTERISTICS
Well-Balanced Flavour Notes, With Crusty Bread Aromas and Earthy Richness
USAGE
Up to 100% as a base malt.
Beer Style: All lagers & light ales
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