Kilned Malts Introduction and Usage

Kilned Malts Introduction and Usage

Kilned Malts Introduction and Usage


 

Kilned Malts Introduction and Usage

Kilned Malts (Mash required)
Dried malt is usually obtained by directly raising the baking temperature in the production of basic malt.
In addition, the processed basic malt can also be dried on a stove and baked for a certain period of time.
The malt can also be processed at home. 
Biscuit Malt 25 L
This fully dry-roasted lightly baked malt imparts a biscuit and bread flavor to the beer.
The use of this malt usually accounts for 10% of the entire cereal formula list. It makes the beer appear dark amber.
Victory Malt 25 L
This roast malt is similar in flavor to cracker malt, but it makes the beer more nutty.
Victorian malt brings orange to beer and highlights the color of the beer.
Munich Malt 10L
This malt is amber and gives the beer a savory flavour, and has enough saccharification to transform itself but is usually saccharified together with the basic malt,
which is used in the Oktoberfest type of beer. And many other types of beer include light Pale Ale.
Vienna Malt 4 L
This malt is lighter in color and tastes sweeter than malt in Munich and is an important component of the Bock type.
It retains enough enzyme capacity to transform itself, but is usually saccharified with basic malt.
Dextrin Malt (Dextrin Malt) 3L is known as American Carapils. This kind of malt should be used conservatively.
It will increase the color of beer a little and strengthen the taste and feel the thick of the beer.
Usually 5 gallons of beer are used at 1/2 pounds. Dextrin malt has no saccharifying power and must be saccharified. If soaked,
it will result in too much non-convertible starch and at the same time it will cause starch turbidity.
 
Caramel Malts (which can be soaked or mashed)
The caramel malt (that is, the crystalline malt) produces wheat in a special stewing process that crystallizes sugars.
These sugars are caramelized long-chain molecules that cannot be fermented in the saccharification process.
The conversion to monosaccharide results in a stronger malt taste and caramel sweetness in the beer, which makes the beer more savory.
These malt are found in almost all types of beer and high concentration of beer. application. Usually 5 gallons of beer add 1/2 pound of different kinds of crystallized malt,
which accounts for 5 to 25% of the total malt formulation.
10 Caramel Malt 10 L
This malt imparts a slight honey-like sweetness to the beer and can partially increase the finished product's richness.
40 Caramel Malt 40 L
This malt deepens the colour of the beer and adds a slight caramel sweetness, making it suitable for lighter aer and amber lager.
60 Caramel Malt 60 L
This is the most commonly used caramel malt and is also known as a medium crystal. It is ideal for making lighter aer, English style Bitter, Porter, and Stout, which gives the beer a rich coke. Sugar taste and thick features.
80 Caramel Malt 80 L
This malt can be used to brew deep red beer and imparts a slightly sweet and bitter caramel flavor to the beer.
120 Caramel Malt 120L
This malt deepens the color of the beer and adds a bittersweet caramel taste. A small amount can be added to increase the complexity of the beer,
or it can be added in large quantities to the old ales (old ales), barley wines and doppelbocks.
Special Malt B 220L
This unique Belgian malt has the sweetness of a roasted nut, in brown ales, porters and dopoelbocks,
just right (1 The use of /4-1/2 lbs. is quite good. Using more than 1/2 pounds in a 5 gallon batch of ragna would give the beer a plum-like taste (a small amount of this is also needed in barley beer).
TAG: Malts /

WEMAC

For professional brewery solution and exactly quotation, please feel free to send inquiry below.

Click image to refresh