Grain: Best Malz Heidelberg Malt (AKA Kolsch Malt)

Best Malz Heidelberg Malt (AKA Kolsch malt) (Requires mashing)

Brewers Notes: The best Kolsch we've ever brewed is with this malt. Excellent pale result with subtle malt notes. Best done with soft water add small additions of acidulated malt + wheat @ 5-10 %, or a little carapils (5%) in a single infusion mash.

Alternatively, step mashing Thick @ 43°C, step to 66.5°C, rest for 30 Min, raise to 70°C Rest 15 Minutes mash out at 78°C, sparge well at mashout temp. Boil 75 Minutes.

Description/Characteristics:

• Used as the lightest possible malt base for all bottom- and top-fermented beers. It can be used to achieve very light colours and an extremly high degree of brightness.
• Depending on the desired flavour and colour, the grist can be complemented with other Best special malts to achieve the desired result.
• Due to its extremely high enzyme power, excellent processing capability and colour neutrality, it can also be used for optimising when processing high proportions of Best special malts.
• The malt is produced from high-quality two-row-spring barley, which was grown in the best German and European barley regions.
• Malt properties: low protein levels, high extract content, light colour and high enzymatic activity.
• Also known as Heidelberg Malt

Uses: Premium Pilsener, Lager, Ales, as well as in all other beers

Type: Base

Region: Germany

Net weight: 1kg