Malt Type: Specialty / BaseGrain Origin: BelgiumWort Color: 17-21 °Lovibond (50 EBC)Protein: 12% max.Moisture: 4.5% max.Extract (dry): 79% min.Diastatic Power: Usage: 30% max. The intensive germination and a mildly kilning will add a very strong malt aroma and a deep reddish color. Aromatic malt clearly improves flavor stability. The malt is rather low in diastatic power therefore it can only be used up...
Malt Type: SpecialtyGrain Origin: BelgiumWort Color: 19-27 °Lovibond (50-70 EBC)Protein: 12.5% max.Moisture: 4.5% max.Extract (dry): 75% min.Diastatic Power: Usage: 15% max. Biscuit malt is made from 6 row winter barley. This toasted malt will provide a “warm bread or biscuit flavor and aroma and will lend a garnet-brown color. This malt is also produced in the roasting drum and has no enzymes....
Malt Type: Crystal / CaramelGrain Origin: BelgiumWort Color: 20 °Lovibond (50 EBC)Protein: 12.5% max.Moisture: 7.5% max.Extract (dry): 75% min.Diastatic Power: Usage: 25% max. Cara 20 malt is made from 6 row winter barley. The Cara 20 is a very light crystal/caramel malt use by a lot of Belgian breweries in producing Abbey beers. The malt is produced in the drum. Due to the caramelisation and low...
Malt Type: Crystal / CaramelGrain Origin: BelgiumWort Color: 45 °Lovibond (120 EBC)Protein: 12.5% max.Moisture: 6% max.Extract (dry): 74% min.Diastatic Power: Usage: 15% max. Cara 45 malt is made from 6 row winter barley. The Cara 45 is a darker caramel malt use by a lot of Belgian breweries in producing Abbey beers. The malt is produced in the drum. The malt will impart a...
Malt Type: Crystal / CaramelGrain Origin: BelgiumWort Color: 8 °Lovibond (10-20 EBC)Protein: 12.5% max.Moisture: 9.5% max.Extract (dry): 75% min.Diastatic Power: Usage: 30% max. Cara 8 malt is made from 6 row winter barley. The Cara 8 is a very light crystal/caramel malt. The malt is produced in the drum. Due to the caramelisation and low drying temperatures its specific taste is achieved....
Malt Type: Roasted / SpecialtyGrain Origin: BelgiumWort Color: 340 °Lovibond (900 EBC)Protein: 12.5% max.Moisture: 4.5% max.Extract (dry): 70% min.Diastatic Power: Usage: 1-5% max. Chocolate malt is made from 6 row winter barley. This roasted malt is roasted at high temperatures and afterwards rapidly cooled when the desired color is achieved. Of course this malt gives the beer a darker aroma and beer color. Due to our unique...
Malt Type: Base / SpecialtyGrain Origin: BelgiumWort Color: 6 °Lovibond (15 EBC)Protein: 12.0% max.Moisture: 4.5% max.Extract (dry): 79.5% min.Diastatic Power: Usage: 80% max.
Munich malt is made from 2 row summer barley. This malt has a pronounced malty flavor, aroma and an orange - amber colour. It improves the character and full bodiness of the beer.
Usage: Amber beers, Ales, Stout, Bock beers, Lagers
Malt Type: Base MaltGrain Origin: BelgiumWort Color: 1.6 °LovibondProtein: 11.5% max.Moisture: 4.5% max.Extract (dry): 79.0% min.Diastatic Power: 90 max.Usage: 100% max.
Light in color and low in protein, produced from the finest European two-row barley.
Great base malt for all types of beers.
This malt is well modified and can easily be mashed with a single-temperature infustion. 1.4 - 1.8 L
Malt Type: Crystal / CaramelGrain Origin: BelgiumWort Color: 125 °Lovibond (300-350 EBC)Protein: 12.5% max.Moisture: 5.0% max.Extract (dry): 72% min.Diastatic Power: Usage: 10% max. Special B malt is made from 6 row winter barley. Through it’s unique double drying process, the Special B has an unique arome and flavor. The Special B imparts an heavy caramel taste and is often credited with the raisin-like flavor ot some...
