Viking Caramel 100 EBC
1,50 €Ietaupi 25%
"Viking Caramel Malt" ir izgatavots no zaļajiem iesala.
Ir raksturīga augsta karamelizācijas pakāpe
šo iesalu. Karameles amilolītiskā aktivitāte
Iesals ir nulle.
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Pristatymas per 1-3 darbo dienas
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Viking Red Active Malt gives a pure malty, nutty
and clean long-lasting flavor together with unique
amylase activities for this color level. This is a real
single variety malt for any reddish brew.
Viking Red Active Malt is ideal malt for any ales,
dark lagers, festival beers and bocks for
underlining malty flavors and full bodied taste, but
also boosting up the red tinted colors.
The strong enzyme activity gives good potential
for developing recipes with adjuncts or non active
malts. With this malt if you are heading to strong
reddish color you do not need to dilute color down
with pale malts. Dosage up to 100%.
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12 other product
Viking Golden Ale
Viking Golden Ale Malt is made from 2-row spring
barley. Malting process parameters have been
chosen to promote high degree of modification
for easy processing. Viking Golden Ale Malt has
reduced enzymatic potential.
Viking Cookie Malt
Cookie Malt is produced by roasting from high
quality pilsner malt. The amylolytic activity
of Cookie Malt is negligible. As its name stands
Cookie Malt contributes mild and pleasant roasted
cereal flavors and aromas with hints of pop-corn
Viking RED Active
The unique characteristics of this exceptional malt
are based on a special variety and a complex
malting process with a curing temperature over
Pale Ale Malt is made from 2-row spring barley.
High degree of modification promotes easy
processing. Flavor contributes specially to malty,
sweet and nutty notes. It is ideal malt for ales and
special lagers. The coloring power of Pale Ale
Malt is not too strong, which makes it also suitable
for subtle color correction of regular lagers.
Viking Red Ale
Red Ale Malt is aromatic malt rich in melanoidins.
It is recommended for dark beers to enhance
reddish color and aroma. A special malting
program is used to ensure the right flavor and
aroma through controlled Maillard reaction.
Viking Chocolate Dark
Chocolate Dark Malt is produced by roasting from
pilsner malt. Final temperature and roasting time
are somewhat lower compared to our Black Malt.
The amylolytic activity of Chocolate Dark Malt
is zero. The amount of fermentable extract
is rather low.
Viking Munich Light
Curing temperatures in the range of 110–120°C
give the malt an aromatic, nutty character. The
high curing temperature results in clearly reduced
enzyme activities compared to Pilsner Malt.
Viking Rye Malt
Viking Rye is produced from high quality rye.
The malting process does not differ much from
pilsner malt production. Final air-on temperature
is normally 72-80⁰C.