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
2.0 °L (1.9 SRM)
1.8–2.1
Moisture
5.7 %
5.2–6.0
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
10.0–11.8 % dry basis
Test
S/T Ratio (Kolbach Index)
43.0–44.5 %
Test
Diastatic Power
167 °Lintner
141–234
Alpha Amylase
69.0 DU
53.0–76.2
FAN (Free Amino Nitrogen)
min 170 mg/L
Test
pH (Congress Wort)
5.89
5.87–5.99
Typical analysis based on historical data.