Catalog Ad Posted 11 months ago in Brewing Supplies and Ingredients For Sale by Proximity Malt (5524 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 11 months ago in Brewing Supplies and Ingredients For Sale by Proximity Malt (5293 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
Catalog Ad Posted 11 months ago in Brewing Supplies and Ingredients For Sale by Proximity Malt (5350 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