HOW IT IS MADE
100% Irish malting barley exclusively grown in the Ring of Hook Peninsula, Co Wexford are gently malted in Athy to produce robust pale base malt, with slightly less modification than our Ale Malt, resulting in a malt with the ideal protein content for head formation and strong enzymatic activity for good finishing out.
TYPICAL PROFILE
2.8 – 3.8 EBC. Full list of specs under Additional Information.
TYPICAL BEER STYLES
Pale Lagers, Pilsner Lagers
TYPICAL USAGE RATES
Up to 100%
| Weight | 25 kg |
|---|---|
| Size | 25kg, 1000kg |
| EBC Extract 0.2mm dry basis | 82% min |
| EBC Colour | 2.8 – 3.8 EBC |
| Moisture | 4.5% Max |
| Total Protein dry basis | 8.5 – 10.5% |
| EBC FAN IN WORT | 195mg/l min |
| EBC Wort pH | 6.0 max |
| Alpha Amylase dry basis | 35DU min |
| EBC B-Glucan in Wort | 140mg/l max |
| Friability | 85% min |
| Homogeneity | 98% min |
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