Product Parameter
| Parameter |
Unit |
Minimum |
Maximum |
| Moisture |
% |
|
4,5 |
| Extract (dry basis) |
% |
78,0 |
|
| Extract difference fine - coarse |
% |
|
|
| Wort colour |
EBC |
41,0 (15,9) |
49,0 (18,9) |
| Postcoloration |
EBC (Lov) |
|
|
| Total protein |
% |
|
|
| Sclubie protein |
% |
|
|
| Kolbach index |
% |
|
|
| Hartong 45 ° |
% |
|
|
| Viscosity |
cp |
|
|
| Beta Glucans |
mg/l |
|
|
| PH |
|
|
|
| Diastatic power |
WK |
|
|
| Friability |
% |
|
|
| Glassiness (whole grains) |
% |
|
|
| PDMS |
|
|
|
| NDMA |
ppb |
|
|
| Filtration |
|
|
|
| Saccharification |
Minutes |
|
Normal |
| Clarity of wort |
|
|
|
| Calibration: - above 2.5 mm |
% |
|
|
| Calibration: - rejected |
% |
|
|
| |
|
|
|
Features
Belgian brown malt. Specially germinated and kilned at up to 110°C.Amber
malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit.
Amber malt has a bitter flavour which mellows on ageing, and can be quite intensely
flavoured.
It is typically used as a small proportion of the grist in the production of beers requiring some substantial depth of colour.
Usage
Pale ale beers, Abbey beers, brown porter and special beers, in a diverse range of British beers.
Up to 10% 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.
