2.5 – 3.5
We take English spring barley with a slightly higher protein than our Best Ale Malt and the subsequent low temperature kilning produces Lager Malt with a sweet but not “malty” character.
Lager malts from continental Europe tend to be higher in protein, have less modification and a lower SNR which means the malt then requires processing in a rising temperature programme. This is the reason that decoction and heated mash vessels are the dominant brewing system on the continent.
However, Europils has been optimised for UK brewing and so it works comfortably in a UK single strike temperature brewery or on a continental system.
|Moisture||4.5% max||4.5% max||4.5% max|
|Colour||2.5-3.5 EBC||2.8-4.0 EBC||1.5-2.0 °L|
|DP/DPWK/LINTNER||60 min IoB||200 min WK||66 min °L|
Whatever the size, style and approach of your brewery, our maltsters are here to help. We’d love to hear from you, understand your malt needs and show how our malts can make all the difference to your beers and spirits.Contact Us