Virginia Pilsner
Lightly modified and cured at low temperatures to unveil the terroir of Virginia by way of earthy flavor attributes (straw, dry grass, mineral). Low in color to provide a very light, clear, crisp wort. Great for European-style lager brewing. Usage up to 100%.
** Currently made using North-Carolina-grown barley. Virginia barley temporarily unavailable.
Typical analysis
Color
1.5–2.2 °L
Test
Moisture
max 6.0 %
Test
Friability
min 90.0 %
Test
Extract, Fine Grind Dry Basis (FGDB)
min 81.0 %
Test
Extract, Coarse Grind Dry Basis (CGDB)
min 80.0 %
Test
Beta-Glucan
max 120 ppm
Test
Total Protein
11.0–12.5 % dry basis
Test
S/T Ratio (Kolbach Index)
43.0–44.5 %
Test
Diastatic Power
min 140 °Lintner
Test
Alpha Amylase
min 50.0 DU
Test
FAN (Free Amino Nitrogen)
min 170 mg/L
Test
pH (Congress Wort)
5.90–6.00
Test
Typical analysis based on historical data.