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Viking Caramel 300 EBC
2,00 €
1,50 €Ietaupi 25%
AR PVN
"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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Pristatymo informacijaPristatymas 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%.
2023-03-01
Datu lapa
- Mitrums max %
- 6
- Ekstrakcija %
- 75
- Krāsa EBC (Lov)
- 300
Specifiskas norādes
Jauns produkts
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Viking Caramel 50 EBC
"Viking Caramel Malt" ir izgatavots no zaļajiem iesala.
Ir raksturīga augsta karamelizācijas pakāpe
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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
and biscuits.
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Viking Caramel 100 EBC
"Viking Caramel Malt" ir izgatavots no zaļajiem iesala.
Ir raksturīga augsta karamelizācijas pakāpe
šo iesalu. Karameles amilolītiskā aktivitāte
Iesals ir nulle.
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
100C.
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Viking Caramel 150 EBC
"Viking Caramel Malt" ir izgatavots no zaļajiem iesala.
Ir raksturīga augsta karamelizācijas pakāpe
šo iesalu. Karameles amilolītiskā aktivitāte
Iesals ir nulle.
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.
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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 Munich Dark
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.
- Jauns
Viking Caramel Pale
Caramel Pale Malt is produced from green malt.
Despite the low color value, Caramel Pale
is true caramel malt, i.e. the starch has been
gelatinized and saccharified within the kernel.
Caramel Pale is sweet and caramel like having
also toffee and fruity notes. The enzymatic activity
of Caramel Pale is negligible.