Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew.
The following values are subject to harvest-specific variations. All analyses are performed by independent, certified laboratories according to MEBAK “Brew-Technical Analysis Methods.”
|Extract (dry substance)||79||%|
|Boiled wort color||7||9||EBC|
|Boiled wort color||3.2||3.9||Lovibond|
|Protein (dry substance)||9||11.5||%|
|Hartong Index 45°C||36||42||%|
|Viscosity (8.6%)||1.69||m Pa s|
All of our products and packaging meet the requirements of DIN EN ISO 9001:2008 and the HACCP (Hazard Analyses of Critical Control Points) food safety management system. They also conform to all applicable government food and health regulations that are currently in force. All of our products are in compliance with the German Beer Purity Law.
All Weyermann® products are in compliance with VO (EG) Nr. 1829/2003, 1830/2003, 49/2000, and 50/2000, and do not contain any genetically modified raw materials, ingredients, or additives.
All raw materials are meticulously tested for traces of pesticides, mycotoxins, and heavy metals, and meet the requirements of VO (EG) 165/2010 and 369/2005. The nitrosamine content of our malts is below allowable thresholds. In addition, our malts are tested regularly for N-nitrosodimethylamine (NDMA).