Description
- Malt Style: All-purpose pale base malt, the preferred Belgian malt for any type of ale, especially Belgian ales
- A unique malt slightly more kilned than regular pale malt, so it has a darker color and a more complex character
- Warm and malty, notes of honey and dried fruit, gold to copper in color
- Found in: Belgian Ale, Double Belgian Abbey and Trappist beers, Stout, Dark ales, Belgian Quadrupel
- Usage: Up to 100% of grain bill, Lovibond 3.5-4.3 L, EBC 9, Highly enzymatic and converts easily.
MOUTERIJ DINGEMANS: Since 1875, the Dingemans family has been producing an extensive range of basic ingredients for the demanding Belgian and European brewer. You have probably already tasted some of the great Belgian beers made from Dingeman’s specialty malts. As a supplier to most Belgian brewers, Dingemans is proud of their customers and the great beers they produce. Dingeman’s malts are used in internationally renowned Trappist, Ale, Lambic, white, and abbey beers.
FROM THE DINGEMAN WEB SITE:
VARIETY: 2- row summerbarley
MOISTURE: max 4.5 %
COLOUR: 8.0 – 10.0 EBC
BOILED WORT COLOUR: 12.0 – 14.0 EBC
EXTRACT FINE D.M.: min 80 %
FINE/COARSE GRIND EXTRACT DIFFERENCE: max 2.0 %
SOLUBLE PROTEIN: max 5.0 %
TOTAL PROTEIN: max 12.0 %
KOLBACH: 35 – 50
FRIABILITY: min 75 %
WHOLE UNMODIFIED GRAINS: max 3 % (vermelden?)
WORT VISCOSITY: max 1.65 cp
PH: max 6.1
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