"Smoked malt". Fumigated with Scottish peat while drying.
Gives the distillate a characteristic "smoky" and spicy aroma.
Parameter | unit of measurement | MIN. | MAX. |
Mass fraction of moisture | % | 4.5 | |
Mass fraction of extract in dry matter | % | 81.0 | |
The difference between the mass fractions of extracts in the dry matter of fine and coarse malt | % | 1.0 | 2.5 |
Color of laboratory wort | EBC(Lov.) | 3.5 (1.9) | |
Mass fraction of proteins in the dry matter of malt (Total protein) | % | 11.7 | |
Soluble protein | % | 3.5 | 4.4 |
Kolbach number | % | 35.0 | 45.0 |
Wort viscosity | cr | 1.6 | |
Content of beta-glucans | mg/l | 250 | |
Acidity (pH) | 5.6 | 6.0 | |
Diastatic properties | WK | 250 | |
Friability | % | 80.0 | |
Mass fraction of vitreous grains | % | 2.5 | |
PDMS | 5 | ||
Filtration | Fine | ||
Saccharification | minutes | 15 | |
Wort clarity | transparent | ||
Calibration (pass through the sieve): - more than 2.5 mm | % | 90.0 | |
Calibration (pass through the sieve): - Does not pass | % | 2 | |
Phenol content | ppm | 5 | 10 |
Properties | Features |
Malt type | Special malt |
Beer color | Dark beer |