This malt is well modified and can easily be mashed with a single temperature infusion, though there are still benefits to step mashing most styles.
Due to the high enzymatic power it can be used up to 100% of the grain bill in all types of beer.
A popular base malt for Belgian styles, continental lagers and pilsners.
Variety : 2- row summer barley
Moisture : max 4.5 %
Colour : max 3.5 EBC
Boiled wort colour : max 6.5 EBC
Extract fine D.M. : min 80 %
Fine/coarse grind extract difference : 1.0 – 2.5 %
Soluble protein : 3.8 – 4.7 %
Total protein : max 11.5 %
Kolbach : 35 – 45
Friability : min 80 %
Whole Unmodified Grains : max 3 %
Wort Viscosity : max 1.60 cp
pH : max 6.1
NDMA content : max 2.5 ppb (**)
Final attenuation : min 80.0 % (*)
B –Glucans : max 250 ppm (*)
Diastatic power : min 230 WK (*)