Crisp Lager Malt 25kg (Crushed)
£37.00Price
We take English spring barley with a slightly higher protein than our Best Ale Malt and the subsequent low temperature kilning produces Lager Malt with a sweet but not “malty” character.
Lager malts from continental Europe tend to be higher in protein, have less modification and a lower SNR which means the malt then requires processing in a rising temperature programme. This is the reason that decoction and heated mash vessels are the dominant brewing system on the continent.
However, Europils has been optimised for UK brewing and so it works comfortably in a UK single strike temperature brewery or on a continental system.
BEER STYLES
All lagers & light ale
COLOUR (IoB)
2.5 – 3.5
TYPICAL ANALYSIS
| PARAMETER | IoB | EBC | ASBC |
|---|---|---|---|
| MOISTURE | 4.5% max | 4.5% max | 4.5% max |
| EXTRACT | 308 L°/kg | 81.5% | 81.5% |
| COLOUR | 2.5-3.5 EBC | 2.8-4.0 EBC | 1.5-2.0 °L |
| TN/TP | 1.50-1.75% | 9.4-11.0% | 9.4-11.0% |
| SNR/KI/ST RATIO | 33-37 | 38-42 | 38-42 |
| DP/DPWK/LINTNER | 60 min IoB | 200 min WK | 66 min °L |