Ale Malt (Weyermann®)

$5.00 per KG

SKU: G4998AMELB

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PRICE BREAKS - The more you buy, the more you save

Quantity

Price

$5.00

$4.00

$3.20

Please read the grain ordering instructions before placing an order.

Ale Malt (Weyermann®) EBC 5.5 - 7.5 (mash required):

Produced from quality two-row spring barley. Provides excellent body and pale color.

Flavor: notes of bread, died fruits and honey.

Beer style: Ale; all other beer types; Porter; Lager; Stout; Belgian Specialty Beers;

Description

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.”

Parameter	Minimum	Maximum	Unit
Moisture content		4.5	%
Extract (dry substance)	79		%
Colour	5.5	7.5	EBC
Colour	2.6	3.4	Lovibond
Boiled wort color	7	9	EBC
Boiled wort color	3.2	3.9	Lovibond
Protein (dry substance)	9	11.5	%
Kolbach Index	37	43	%
Hartong Index 45°C	36	42	%
Saccharification time		20	min
Viscosity (8.6%)		1.69	m Pa s
Friability	78		%
Glassy Kernels		3	%

PRICE BREAKS - The more you buy, the more you save

Quantity

Price

$5.00

$4.00

$3.20

Please read the grain ordering instructions before placing an order.

Ale Malt (Weyermann®) EBC 5.5 - 7.5 (mash required):

Produced from quality two-row spring barley. Provides excellent body and pale color.

Flavor: notes of bread, died fruits and honey.

Beer style: Ale; all other beer types; Porter; Lager; Stout; Belgian Specialty Beers;

Description

The following values are subject to harvest-specific variations. All analyses are performed by independent, certified laboratories according to MEBAK “Brew-Technical Analysis Methods.”

Parameter	Minimum	Maximum	Unit
Moisture content		4.5	%
Extract (dry substance)	79		%
Colour	5.5	7.5	EBC
Colour	2.6	3.4	Lovibond
Boiled wort color	7	9	EBC
Boiled wort color	3.2	3.9	Lovibond
Protein (dry substance)	9	11.5	%
Kolbach Index	37	43	%
Hartong Index 45°C	36	42	%
Saccharification time		20	min
Viscosity (8.6%)		1.69	m Pa s
Friability	78		%
Glassy Kernels		3	%

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