| Profile of enzyme-containing Belgian malts. | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Malt Type | Profile Data | |||||||||
| Moisture (%) |
Extract, Fine Grind (%) |
Extract, Coarse Grind (%) |
Total Protein (%) |
Total Protein, Dry Base (%) |
Color (degrees Lovibond) |
Diastatic Power (degrees Linter) |
SMM* (mg/g) |
|||
| Pils | 4.7 | 77.1 | 75.4 | 10.0 | N/A | 1.83 | 105 | 5.2 | ||
| Pale Ale | 4.4 | 77.8 | 76.2 | 10.0 | N/A | 3.2 | 60.0 | 1.2 | ||
| Wheat | 5.3 | 83.2 | 80.7 | 10.61 | 11.53 | 1.7 | --+ | --+ | ||
| Munich | 4.5 | 78.6 | 77.0 | 9.94 | N/A | 7.83 | 50.2 | --+ | ||
| Aromatic | 4.6 | 78.0 | 74.0 | 11.22 | N/A | 25.7 | 29.1 | --+ | ||
|
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| Profile of roasted (enzymeless) Belgian malts. | |||
|---|---|---|---|
| Malt Type | Profile Data | ||
| Extract, Fine Grind (%) | Total Protein(%) | Color (degrees Lovibond) | |
| Caramel Pils | 70.3 | 10.50 | 7.87 |
| Cara-Vienne | 72.1 | 8.94 | 21.65 |
| Cara-Munich | 72.1 | 10.63 | 72.0 |
| Special B | 66.3 | 10.03 | 221.0 |
| Chocolate | 65.9 | 10.78 | 498 |
| Roasted Barley | 66.7 | 11.00 | 558 |
| Roasted | 65.9 | 10.75 | 601 |
| Biscuit | 76.7 | 10.13 | 22.5 |