3.9-5.8 °L - Viking Malt - Strong flavor contributes malty, cookie, sweet and nutty notes with great balance of those. Made from 2-row spring barley. Ideal for ales and special lagers.
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.
I can’t give you the actual number it’s not provided on the Viking data sheet, but I can tell you that I did a comparison between the Viking Golden, Golden Promise and Irish Malting 2 Row and performance between the three was virtually identical. Mash was complete by 45 minutes and yields exceeded 72% efficiency based on Brewers Friend software.
The company doesn't say on its malt spec sheet, but you could email them. I feel like it is fairly low for a base malt, as the one time I used it I got really poor conversion, even after adding a bunch of amalyse enzyme. Great flavor, though.
I add 10-20% Vienna or Munich to most of my beers, and and the SRM made me think this would be a combination of those two. I think that's about right, and I like it a lot.
Slightly sweet and grainy. Gave the malt flavor depth. I have gone as high as 40% in a Saison and liked the result.
I wish I could order this buy the 10 lb bag. This is quickly becoming a base malt (usually mixed 50% with pilsner) for my British beers! The sweet nutty flavor is really incredible in session beers.
I used this in an English Bitter recipe as 50% of the grist. It provided a rich, butter toffee, sweet cereal flavor that fills the glass with aroma and big flavor. Even though the beer came out around 3.4%ABV and was fermented with a clean American Ale yeast (US-05), it has a surprisingly solid body and satisfying richness of flavor. I will try using this in my Dark Mild recipe next, and pair it with a true English yeast strain to accentuate the sweet, toffee-like richness of this malt.