Weyermann® Pale Ale Malt
Weyermann® Pale Ale Malt
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Malt Type: Base Grain Origin: Germany Color: 2.5-3.3 °Lovibond (5.5-7.5 EBC) Protein: 9-11.5% Moisture: 4% max. Extract (dry): 79% min. Diastatic Power: Usage: 100% max. Produced from high-quality, 2-row spring barley, Weyermann® Pale Ale malt provides excellent body and pale color. It imparts a complex malty flavor with notes of bread, dried fruits, and honey. Processed for distinctively "English" characteristics, this malt is highly modified for use with either single or multi-step infusions. And the low protein and glucan levels make for easy lautering and high extract efficiency. It's the perfect foundational grist for any ale, but yields great results in lager-making, too.
Sensory: fine notes of bread, with hints of dried fruits and honey
Special brew malt for light and dark beer styles, typically for:
- Pale Lager; India Pale Lager
- Pale Ale; Cream Ale, British Golden Ale, Australian Sparkling Ale, American and Belgian Pale Ales, Summer Ale, English Summer Ale, Juicy Pale Ale, Hazy Pale Ale, Session Pale Ale
- IPA; English, American, Belgian, Brown, Rye, Whit and Double IPAs as well as Juicy IPA, Hazy IPA and NEIPA, Session IPA, Black IPA
- Amber Ale; Ordinary Bitter, Best Bitter, Strong Bitter, Extra Special Bitter, Irish Red Ale, American Red Ale, California Common, Biére de Garde, English Pale Mild Ale
- Brown Ale; Dark Mild, British Brown Ale, English Dark Mild Ale
- Porter; English Porter, American Porter, Brown Porter, Robust Porter, Imperial Porter
- Stout; Stout, Imperial Stout
- Strong Ale; Scotch Ale, English Barley Wine, British Strong Ale, American Strong Ale, Belgian Dark Strong Ale or Quadrupel
- Historical Beer; German Rye Beer
Recommended addition: up to 100%
Enzyme activity: high
Color:
5.5 – 7.5 EBC
2.5 – 3.3 Lovibond
