| Malt Type: | Base |
|---|---|
| Grain Origin: | Germany |
| Color: | 2.6-3.4 °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.
