High quality raw material for your excellent spirits.
Description
Swaen Distilling is the base malt for all distilling purposes. The malt has been cured at max. 70-75°C and is very enzymatic. It can be easily mashed with a single-temperature infusion.
Usage
Single malt whisky, Grain whisky, Gin, Jenever, Vodka, Eau de vie.
Raw material: Barley
Product: Kilned malt
Use: Up to 100%
Filtration: Normal
EBC: 3 – 4
Lovibond: 1.7 – 2.2
Flavour palette
Blogs and recipes
How to store malt
Malt can be kept several years and will not lose its enzymatic power. The Swaen has a special process to guarantee a long shelf life.
Production of distilling malt
As a malt producer it is important to understand the details of the distilling process in order to deliver the best quality.
Quality
The Swaen values quality. That’s why we invest in extensive testing in our laboratory, and thoroughly clean our product.
Typical analysis
| Parameter | Unit | Min | Max |
|---|---|---|---|
| Moisture | % | – | 5.5 |
| Extract (dry basis) | % | 81.5 | – |
| Total protein | % | – | 10.5 |
| Soluble protein | % | 4.5 | – |
| Kolbach index | % | 43 | – |
| Hartong 45° | % | 38 | – |
| Viscosity | mPa.s | – | 1.5 |
| Beta glucans | mg/l | – | 100 |
| pH | – | 5.8 | 6.1 |
| Diastatic power | WK | 300 | – |
| Friability | % | 85 | – |
| Glassiness (whole grains) | % | – | 2 |
| NDMA | ppb | – | 2.5 |
| Saccharification | Minutes | 10 | |
| Calibration: – above 2.5 mm | % | 90 | – |
| Calibration: – rejected | % | – | 1 |
| AAL | % | 81 | – |
Available in
25kg bags, big bags up to 1.200kg, liner bag in container and bulk in truck.
Storage and shelf life
Our malt is best stored in a moderate temperate, low humidity, pest free environment at less than 20ºC or 68°F. It is best used within 6 to 18 months from manufacturing date, depending on the type of malt. We always provide a Best Before date. All our malts are manufactured conform to EU and International regulations. They are transported only by GMP-certified transporters. Please note: improperly stored malts are prone to loss of freshness and flavour.