Pale Ale Malt 1 Kg uncrushed

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Description

TYPICAL ANALYSIS
Mealy / Half / Glassy ................................... 98% / 2% / 0%
Plump...........................................................................80%
Thru................................................................................2%
Moisture ......................................................................4.0%
Extract FG, Dry Basis................................................80.0%
Extract CG, Dry Basis ...............................................78.5%
Extract FG/CG Difference ...........................................1.5%
Protein.......................................................................11.7%
S/T................................................................................42.0
Alpha Amylase ................................................................45
Diastatic Power (Lintner).................................................85
Color.............................................................. 3.5º Lovibond

FLAVOR & COLOR CONTRIBUTIONS
• Malt Style: Base malt
• Flavor: Rich malty flavor
Hints of biscuit and nutlike flavors
• Color: Contributes golden color
CHARACTERISTICS / APPLICATIONS
• Use as a rich malty 2-Row base malt
• A fully modified, high extract, low protein malt, Briess Pale Ale is not just a darker 2-Row Base Malt. The unique
recipe for Briess Pale Ale Malt production involves careful monitoring of the kiln drying process and specialized
temperature rests that result in the development of its unique flavor.
• Sufficient enzyme level to support the inclusion of even the most demanding specialty malts without extending the
brewing cycle.
• Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties
• Up to 100% Ales (an exception being Koelsch) and rich, full flavored dark beers.
• 10% or more All but the lightest beer styles for additional flavor.
Especially helpful for developing warm, malty and toasty flavors.

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