Base Malts Introduction and UsageBase Malts Introduction and Usage
Base Malts (requires mash)
Ruger Malt 2L (Lager Malt 2L)
The ragna malt can be used to make aer beer, but it can also be used to make ragna beer. Its name comes from the fact that the light-colored ragna is the most common style of beer, and this is the most The type of malt that is commonly used to make this beer because it is always the easiest to buy, and it is used in almost all types of beer. Logically speaking, if you want to make a light-colored Ragge beer, you can use the ragna malt to drink the best Rag-type beer.
After germination, the raman malt is placed in a drying oven and warmed up to 90oF (32°C) on the first day, then warmed up at 120-140oF (49-60°C) to allow the bud root to wither for 12-20 hours. Roasting at 175-185oF (79-85°C) for 4 to 48 hours (depending on the time of malting). The malt thus produced has an elegant and soft flavor and excellent saccharification ability, and is the basis of most beer in the world Malt can be used together with special malt to increase the flavor of beer.
Light color malt 3L (Pale Ale Malt 3L)
This type of malt has a higher temperature of drying in the drying oven than the raman malt, producing a slightly roasted malt flavour that is ideal for making light-colored Pale Ales.
Wheat Malt 3L (Wheat Malt 3L)
The history of wheat used to brew beer is almost as old as barley, and wheat has the same saccharifying power as barley. Depending on the type of beer style, 5-70% of the malt used for saccharification can use germinated wheat. Wheat has no outer shell, tannins are less than barley, and the grains are usually smaller but more protein than barley, which contributes to the foam's persistence of beer. Due to the high protein content, it is much more viscous than barley, if not during the saccharification process.” "Protein Rest" may cause filtration problems.
Barley malt 3L (Rye Malt 3L)
Sprouted rye is not common, but it is readily available because it is currently popular. In the wine grain recipe table, 5-10% rye can be used to obtain the rye's flavour profile. When saccharified it is even more viscous than wheat, so it should be treated accordingly.