| Slightly darker than 2-Row Brewers Malt. Typical Color L: 3.5 Flavor contributions: warm malty |
TYPICAL ANALYSIS
Mealy / Half / Glassy ................................... 98% / 2% / 0%
Plump...........................................................................80%
Thru................................................................................2%
Moisture ......................................................................4.0%
Extract FG, Dry Basis................................................80.0%
Extract CG, Dry Basis ...............................................78.5%
Extract FG/CG Difference ...........................................1.5%
Protein.......................................................................11.7%
S/T................................................................................42.0
Alpha Amylase ................................................................45
Diastatic Power (Lintner).................................................85
Color.............................................................. 3.5º Lovibond
FLAVOR & COLOR CONTRIBUTIONS
• Malt Style: Base malt
• Flavor: Rich malty flavor
Hints of biscuit and nutlike flavors
• Color: Contributes golden color