The Dingemans family has produced an extensive range of basic ingredients for the demanding Belgian and European brewer since 1875.
Today, as their ancestors did in the past, they benefit from Dingemans central geographical position of their malting house in the middle of the best barley-growing region, with France, Holland, England and Germany at their doorstep.
In their kiln they make Pilsen, Ale, Munich, Amber and Aroma malt. In their roasting facility they caramelise barley and also roast wheat.
The result is an outstanding line of brewers and specialty malts used not only in Pilsen type beers, but also in Trappist, Abbey and White beers.
Pilsen (1.4 - 1.8 L)
Light in colour and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.
Aromatic (Amber 50) (17 - 21 L)
Dingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep colour when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.
Special B (140 - 155 L)
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavours of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black colour and fuller body.
Biscuit (Mout Roost 50) (18 - 27 L)
This toasted malt will provide a warm bread or biscuit flavour and aroma and will lend a garnet-brown colour. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.
