![]() ![]() Ideal for mild, brown, and amber ales.īeechwood Smoked Malt – 2.3°L (Weyermann) 1.037 2.3 Also known as Rauchmalt, Weyermann's famous beechwood-smoked malt can make up to 100% of the grist for classic Bamberger Rauchbier. Use 1-10%.Īshburne Mild – 5.3°L (Briess) 1.037 5.3 A high-kilned base malt for elevated sweet, malty flavor and aroma and rich, golden color. In a nut brown or red ale.Īromatic Malt – 19°L (Castle) 1.036 19 A mildly kilned malt that has a strong malt aroma and rich color. This is a versatile malt for the all grain or partial mash brewer. Warm, pleasant, biscuit flavor with coffee undertones. Recommended by Weyermann for pils and hefeweizen mashes.Īmber Malt – 27°L (Crisp) 1.035 27 Made from ale malt. Good for brewing pilsner with soft water. Include 1 to 10% to lower mash and wort pH. Six-row is also useful in lautering mashes with huskless grains due to it high husk content.Īcidulated Malt – 1.8°L (Weyermann) 1.027 1.8 pH 3.4-3.6. Suitable for all beer styles.Ħ-Row Malt – 1.7°L (Rahr) 1.035 1.7 Optimized for adjunct brewing-its high enzyme content easily converts high percentages of unmalted corn, rice, oats, etc. Good for single infusion mashes works well with adjuncts.Ģ-Row Malt-Briess Organic – 1.8°L (Briess) 1.037 1.8 Base malt made from organically-grown 2-row barley, certified by Oregon Tilth. A single step infusion mash will easily convert 2-Row, but a protein rest is recommended to improve clarity.Ģ-Row Malt-MaltEurope 2.0°L (MaltEurope) 1.038 2 An excellent plain American 2-row malt grown in and around Montana and used by many US pro brewers. 2-Row is well modified, smooth, and high in enzymes. Yields a slightly higher extraction rate than 6-Row. Easily converts with a single step infusion mash.Ģ-Row Malt-Briess - 1.75°L (Briess) 1.038 1.75 Probably the most commonly used base malt in all-grain or partial-mash brewing. It is high in enzymes, well modified, clean and smooth. It is made from Harrington barley grown on the western prairies and malted in Minnesota. The following malt profiles describe the color of the malt (degrees Lovibond), the saccharide extract potential ( PPG), flavors, and common usages.Ģ-Row Malt-Rahr - 1.7°L (Rahr) 1.038 1.7 A fantastic and economical all-purpose base malt. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |