CHÂTEAU PALE ALE ®
Belgian light-coloured base malt. Kilning at up to 90-95°C
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Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavour and additional colour. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Château Pale Ale malt is kilned longer and is usually better modified, providing a more pronounced flavour than Pilsen 2RS. The enzymatic activity of Château Pale Ale malt is sufficient when used with large proportion of non-enzymatic specialty malts.
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Lightly kilned type of malt produced from steeped barley that has been germinating for a very short period of time.
Treated by being smoked during kilning over a fire made from Scottish peat moss
Château Spelt is a pale, well-modified type of malt. Made from a hard-grained species of wheat (heirloom wheat), it has a higher protein level when compared to other wheat malts.
Château Oat malt is produced from naked oat kernels. This type of malt has a very low diastatic power and moderate extract values.
Belgian Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Château Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process.
Gives a golden color to your beer. This malt imparts a unique touch of rye flavor and adds an interesting complexity by performing a new twist in many well-known beer styles.