English Pale

Well-modified pale ale malt kilned to slightly higher temps at the end of curing to release the slightest bit of nutty sweetness (Grape Nuts®, saltines, sunflower seed, honeysuckle) and unlock hints of pretzel and pizza crust. Also a great choice for distillers. Usage up to 100%.

Typical analysis

Color

2.9 °L (3.2 SRM)

Test

Moisture

4.0–5.0 %

Test

Friability

min 90.0 %

Test

Extract, Fine Grind Dry Basis (FGDB)

82.0–85.0 %

Test

Extract, Coarse Grind Dry Basis (CGDB)

80.3 %

Test

Beta-Glucan

max 140 ppm

Test

Total Protein

12.4 % dry basis

Test

S/T Ratio (Kolbach Index)

40.0–45.0 %

Test

Diastatic Power

min 75 °Lintner

Test

Alpha Amylase

min 50.0 DU

Test

FAN (Free Amino Nitrogen)

min 120 mg/L

Test

pH (Congress Wort)

5.77

Test

Typical analysis based on historical data.