CHÂTEAU DIASTATIC MALT
CASTLE MALT® – BELGIUM
SPECIFICATION
| PARAMETER | UNIT | MIN | MAX |
|---|---|---|---|
| Moisture | % | 7.0 | |
| Extract (dry basis) | % | 80 | |
| Wort color | EBC(Lov.) | 2.5 (1.4) | 4.0 (2.0) |
| Total protein | % | 9.0 | 11.5 |
| Soluble protein | % | 3.5 | 4.5 |
| Hartong 45o | % | 36.0 | 44.0 |
| Viscosity | CP | 1.6 | |
| Diastatic power | WK | 380 | |
| Friability | % | 78.0 | |
| Glassiness (whole grains) | % | 3 | |
| Saccharification | Minutes | 15 |
USAGE
Any type of beer. Recommended: up to 30% of the mix.
RELATED PRODUCTS
FEATURES
Enzymatic malt. Produced from the finest European barley varieties.
CHARACTERISTICS
Provides the necessary diastatic power in mashing when low-enzyme malt or unmalted grain is used; raises the extraction efficiency.
STORAGE & SHELF LIFE
Malt should be stored in a clean, cool (~ 22 °C) and dry (~ 35 RH %) area. If these conditions are observed, we recommend to use all whole kernel products within 18 – 24 months from the date of manufacture and all milled products within 3 months.
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