barley fields

Pale Ale Malt

This product forms the majority of the grist for a typical UK Pale Ale or Bitter Beer and is made from some of the best barley available. There is an emphasis on single variety and low protein. The barley will be fully steeped and germinated before the green malt is loaded to the kiln.

 

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Description

Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert say 5% of Crystal malt and 5-10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and the coarse grist normally used.

Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.

A typical specification for this product is:

Parameter Unit ASBC IOB EBC
Moisture % 4.0 max 4.0 max 4.0 max
Extract (0.7/0.2mm) – fine grind dry basis % 308Ldk min 81.5% min 81.5%min
Colour EBC/SRM 4.0-6.0 5.0-7.0 2.0-3.0
Total Nitrogen / Protein, dry % 1.70% max 1.70% max 10.6% max
SNR / KI / ST Ratio 36.0-42.0 40.0-45.0 40.0-45.0
DP, IoB / WK / Lintner 40 IoB min 140 WK min 45 ⁰L min

 

Additional information

Brand

Product

All Malts

Country of origin

UK

Type

Base Malts

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