German Pilsen Malt

Tasting Notes

  • Sweet
  • Grassy
  • Grainy
German Pilsen Malt

COLOUR (IoB)

3.0 – 4.0

Beer Styles

Continental Lager Malt

Usage

Up to 100%

Recipe

Crisp German Pilsner

At our Hamburg maltings we malt Danish and German spring barley to produce a classic German Pilsen style malt for lager production.

With a high protein content this malt benefits from a rising temperature programme and lautering, but our customers have also used it successfully in traditional UK brewhouses.

The higher molecular weight proteins give excellent head retention and mouthfeel. High levels of speciality malt and non-malted cereals can be used with this malt while maintaining fermentation vigour. This malt can be used in single temperature mashing but you may need to increase finings rates to drop out the additional protein.

Typical Analysis

ParameterIoBEBCASBC
Moisture4.5% max4.5% max4.5% max
Extract302 L°/kg81.5%81.5%
Colour3.0-4.0 EBC3.5-4.5 EBC1.5-2.0 °L
TN/TP1.52-1.90%9.5-12.0%10.0-11.0%
SNR/KI/ST Ratio32-3837-4338-42
DP/DPWK/LINTNER65 min IoB230 min WK70 min °L
Moisture
IoB
4.5% max
EBC
4.5% max
ASBC
4.5% max
Extract
IoB
302 L°/kg
EBC
81.5%
ASBC
81.5%
Colour
IoB
3.0-4.0 EBC
EBC
3.5-4.5 EBC
ASBC
1.5-2.0 °L
TN/TP
IoB
1.52-1.90%
EBC
9.5-12.0%
ASBC
10.0-11.0%
SNR/KI/ST Ratio
IoB
32-38
EBC
37-43
ASBC
38-42
DP/DPWK/LINTNER
IoB
65 min IoB
EBC
230 min WK
ASBC
70 min °L

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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.

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