4 °L - Viking Malt - Gently malted and slightly caramelized. Modest flavor impact but will add a slight sweetness. Use up to 10% to add body, mouthfeel, and improve head formation/retention.
Malt Specification:
Moisture % - max. 7.0
Extract fine % dm - min. 75.0
Color °L - 4.0
See the Documents tab below for Product Information and Typical Analysis.
I brew specifically Lagers and head production and retention is of utmost important. Viking has a great reputation and I see a good number of local brewers with Viking bags stacked on pallets. That's a good sign!
I brew specifically Lagers and head production and retention is of utmost important. Viking has a great reputation and I see a good number of local brewers with Viking bags stacked on pallets. That's a good sign!
We don’t test diastatic power on Golden Ale, because it isn’t part of the general specification for that quality. Our brewmaster told me that on average Golden Ale has some activity and the diastatic power is about 20 intner -> ~54 WK.
We don’t test diastatic power on Golden Ale, because it isn’t part of the general specification for that quality. Our brewmaster told me that on average Golden Ale has some activity and the diastatic power is about 20 intner -> ~54 WK.
This is considered a specialty grain as opposed to a base malt. Base malts give you the diastatic power you need for conversion. This grain provides more of a cereal note and more body to your wort and as stated in the description should only consist of up to 10% of your grain bill. cheers. #p3brews
As a type of Dextrine malt it should have a diastatic power of zero. Also why recommendations call for a sub 10% portion of the grain bill due to lack of enzymes.