"Smoked malt". Fumigated with Scottish peat while drying.
Gives the distillate a characteristic "smoky" and spicy aroma.
| Parameter |
unit of measurement |
MIN. |
MAX. |
| Mass fraction of moisture |
% |
|
4.5 |
| Mass fraction of extract in dry matter |
% |
81.0 |
|
| The difference between the mass fractions of extracts in the dry matter of fine and coarse malt |
% |
1.0 |
2.5 |
| Color of laboratory wort |
EBC(Lov.) |
|
3.5 (1.9) |
| Mass fraction of proteins in the dry matter of malt (Total protein) |
% |
|
11.7 |
| Soluble protein |
% |
3.5 |
4.4 |
| Kolbach number |
% |
35.0 |
45.0 |
| Wort viscosity |
cr |
|
1.6 |
| Content of beta-glucans |
mg/l |
|
250 |
| Acidity (pH) |
|
5.6 |
6.0 |
| Diastatic properties |
WK |
250 |
|
| Friability |
% |
80.0 |
|
| Mass fraction of vitreous grains |
% |
|
2.5 |
| PDMS |
|
|
5 |
| Filtration |
|
Fine |
| Saccharification |
minutes |
|
15 |
| Wort clarity |
|
transparent |
| Calibration (pass through the sieve): - more than 2.5 mm |
% |
90.0 |
|
| Calibration (pass through the sieve): - Does not pass |
% |
|
2 |
| Phenol content |
ppm |
5 |
10 |
To write a feedback