Product Parameter
| Parameter |
Unit |
Minimum |
Maximum |
| Moisture |
% |
|
4,5 |
| Extract (dry basis) |
% |
81,0 |
|
| Extract difference fine - coarse |
% |
1,8 |
2,5 |
| Wort colour |
EBC (LOV) |
7 (3,2) |
10 (4,3) |
| Postcoloration |
EBC (LOV.) |
|
|
| Total protein |
% |
|
11,5 |
| Sclubie protein |
% |
4,0 |
4,6 |
| Kolbach index |
% |
38,0 |
45,0 |
| Hartong 45 ° |
% |
|
|
| Viscosity |
cp |
|
1,6 |
| Beta Glucans |
mg/l |
|
|
| PH |
|
|
|
| Diastatic power |
WK |
250 |
|
| Friability |
% |
80 |
|
| Glassiness (whole grains) |
% |
|
|
| PDMS |
|
|
|
| NDMA |
ppb |
|
2,5 |
| Filtration |
|
|
NORMAL |
| Saccharification |
Minutes |
|
|
| Clarity of wort |
|
|
|
| Calibration: - above 2.5 mm |
% |
|
|
| Calibration: - rejected |
% |
|
|
| |
|
|
|
Features
Belgian light - coloured base malt. Kilning at up to 90 -95°C.
Usually used as a base malt or in combination with Pils malt to impart a richer malt flavour and additional colour.
Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Pale Ale malt is kilned longer and is usually better
modified, providing a more pronounced flavour than Pils malt.
The enzymatic activity of Pale Ale malt is sufficient when used with large proportion of non - enzymatic speciality malts
Usage
Pale ale styles and bitter beers, most traditional English beer styles. Up to 100% of the mix.
Storage and shelf life
Malt should be stored in a clean, cool (< 22 °C) and dry (< 35 RH %) area. If these conditions are observed, we recommend using all whole kernel products within 18 - 24 months from the date of manufacture and all milled products within 3 months.
Remarks
Neither of our malts contains any genetically modified organisms as defined by European Directive 2001/18/EC, which means that all our malts are GMO FREE guaranteed.
All our malts conform to EU and International regulations regarding the maximum allowable residues of pesticides, herbicides, fungicides, insecticides, as well as traces of mycotoxins and nitrosamines.
