Causes an improvement in hydrolytic enzymes.
Description
This barley malt is acidified with lactobacilli to correct the pH-value during fermentation. It improves hydrolytic enzymes. Add 1% to your grist, to reduce your mash pH by 0.1pH.
Usage
Pilsner, Ale, light beers, Wheat beers, Sour beers.
Raw material: Barley
Product: Barley malt
Use: Up to 5%
EBC: 14
Lovibond: 5
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.
Is sour the new IPA?
Until the end of the 19th century sour beers were more widely spread over Europe. In those times all beers were a little sour.
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 | % | – | 5.0 |
| pH | – | – | 4.2 |
| Friability | % | – | 92 |
| Glassiness (whole grains) | % | – | 1.3 |
| Acidity | – | – | 57 |
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.