Description Dextrose brewing sugar, or “corn sugar”, is a naturally occurring form of glucose. Use dextrose instead of white sugar in either your fermentation or priming your beer when bottling. Dextrose is quicker to dissolve than white sugar and 100% fermentable.…
Description Whole cleaned oats are torrefied (cooked) via the micronization process then rapidly cooled prior ro flaking and packing. The process results in the gelatinization of the starchy endosperm. Applications Mash Ready Wheat Flakes will greatly increase head retention and body when used in an amount as low as 8% of your total grist. Can … Read More →…
Description Whole cleaned barley is torrefied (cooked) via the micronization process then rapidly cooled prior ro flaking and packing. The process results in the gelatinization of the starchy endosperm. Applications Mash Ready Wheat Flakes will greatly increase head retention and body when used in an amount as low as 8% of your total grist. Can … Read More →…
Description Whole cleaned wheat is torrefied (cooked) via the micronization process then rapidly cooled prior ro flaking and packing. The process results in the gelatinization of the starchy endosperm. Applications Mash Ready Wheat Flakes will greatly increase head retention and body when used in an amount as low as 8% of your total grist. Can … Read More →…
Malt Description Viking Dextrin Malt has an outstanding flavor after going through special steeping and germination conditions and prolonged kilning program. During first steps of kilning the green malt is put through demanding kilning conditions before long lasting mild drying period. The amylolytic activity of this Dextrin Malt is modest. Applications Viking Dextrin Malt can … Read More →…
Malt Description Viking Caramel Malts are made from green malt by roasting. A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the roasting process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention. … Read More →…
Malt Description Viking Caramel Malts are made from green malt by roasting. A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the roasting process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention. … Read More →…
Malt Description Curing temperatures in the range of 110-120C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt. Applications Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste. The decreased enzyme activities … Read More →…
Malt Description Viking Rye is produced from high quality rye. The malting process does not differ much from pilsner malt production. Flavor Contribution Viking Rye Malt gives bready and honey flavor. Applications Viking Rye Malt can be used in breweries, in specialty rye beers, Rye Lager, Rye Ale. The malt gives golden colour and typical … Read More →…
Malt Description Roasted Barley is produced by roasting good quality malting barley grains. The roasting process is similar to that of Black Malt with extra care taken to not burn the grain. Final temperature is more than 200L. The flavor of Roasted Barley is harsh and bitterer than that of black malt. Burnt and smoky … Read More →…