Malt Description Pearled Black Malt is produced by roasting pearled pilsner malt. Barley husk is removed by pearling before malting and roasting. Malt has bitterness due to pearling and nice dark-coffee color and aroma. Malt has no amylolytic activity and the amount of fermentable extract is low. The flavor of Black Pearled Malt is harsh … Read More →…
Malt Description Chocolate Dark Malt is produced by roasting from pilsner malt. Final temperature and roasting time is somewhat lower compared to our Black Malt. The amylolytic activity of Chocolate Dark Malt is zero. The amount of fermentable extract is rather low. Applications Chocolate Dark Malt is mainly included in grists for Porters and Stouts, … Read More →…
Malt Description Light Chocolate Malt is produced by roasting from pilsner malt. The amylolytic activity of Chocolate Malt is zero. The amount of fermentable extract is rather low. ?Chocolate? refers primarily to the malt?s color, not its flavor. Applications Light Chocolate Malt is mainly included in for Porters and Stouts, but it can also be … Read More →…
Malt Description Cookie Malt is produced by roasting from high quality pilsner malt. The amylolytic activity of Cookie Malt is negligible. As its name stands Cookie Malt contributes mild and pleasant roasted cereal flavors and aromas with hints of pop-corn and biscuits. Applications Cookie Malt is mainly included in grists for ales and lagers, but … 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 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 ? 120 ?C 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 … Read More →…
Malt Description Vienna malt is cured at slightly higher temperatures than pilsner malt. Consequently Vienna Malt gives a golden colored beer and increases body and fullness. Due to the higher curing temperature, the enzyme activity of Vienna Malt is slightly lower than that of Pilsner Malt. Flavor of Vienna malt is subtle including maltiness, some … Read More →…
Malt Description Viking wheat malt is created from high quality varieties of wheat specially grown for brewing. The malting process for wheat malt does not differ greatly from that of pilsner malt production with the final temperature ranging between 72-80 ?C. Applications Wheat malt is used mainly for wheat beers and some other top fermented … Read More →…
