Catalog Ad Posted 5 months ago in Brewing Supplies and Ingredients For Sale by Proximity Malt (3528 views)
BASE MALT TYPICAL ANALYSIS PLUMP: 90.0 THRU: 1.0 COLOR: 2.0 MOISTURE: 4.5 FRIABILITY (MIN.): 85 EXTRACT FG, DRYBASIS: 81.5 EXTRACT FG/CG, DIFFERENCE: 1.0 PROTEIN: 11.5 SOLUBLE: 4.8 S/T: 42 ALPHA AMYLASE: 55 DIASTATIC POWER(LINTNER): 140 FAN: 180 BEST SUITED FOR Use in all styles of beer. (Approx. 70% – 80% of any standard recipe.) FLAVOR PROFILE Clean, sweet Slightly malty undertones Some raw grain character More Info
Catalog Ad Posted 5 months ago in Brewing Supplies and Ingredients For Sale by Proximity Malt (3701 views)
MALTED OATS TYPICAL ANALYSIS COLOR: 2.5 MOISTURE: 5.0 EXTRACT FG, DRY BASIS: 65.0 BEST SUITED FOR Juicy or Hazy IPAs and NEIPAs Stouts and Porters Any beer style; To add silkiness, fullness and creamy texture To promote foam development and foam stability NOTE: Malted Oats are less plump than barley and wheat and require attention to milling procedures to ensure a good crush FLAVOR PROFILE Delicate, malty sweetness as compared to raw or rolled oats Husk resembles rice hulls and can aid in filtration High in soluble Beta Glucan for a good source of healthy fiber More Info
Catalog Ad Posted 5 months ago in Brewing Supplies and Ingredients For Sale by Proximity Malt (3494 views)
MID-ATLANTIC WHEAT TYPICAL ANALYSIS PLUMP: 92.0 THRU: 1.0 COLOR: 3.0 MOISTURE: 5.5 EXTRACT FG, DRY BASIS: 85.0 EXTRACT FG/CG, DIFFERENCE: 1.0 PROTEIN: 11.5 SOLUBLE: 5.5 S/T: 48.0 ALPHA AMYLASE: 45.0 DIASTATIC POWER (LINTNER): 140 FAN: 180 BEST SUITED FOR Used in a variety of styles, traditionally Hefeweizens & Witbier Provides good foam & head retention when used at approx. 5% inclusion FLAVOR PROFILE Flour or dough like characteristics with slightly sweet herbal notes More Info