A4952_Lager Malt-01

Tasting Notes

  • Well-balanced flavour notes
  • Crusty bread aromas
  • Earthy richness
Europils Malt

COLOUR (IoB)

2.5 – 3.7

Beer Styles

All lagers & light ale

Usage

80 – 100%

Lager

 

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, Lager has been optimised for UK brewing and so it works comfortably in a UK single strike temperature brewery or on a continental system.

Typical Analysis

ParameterIoBEBCASBC
Moisture4.5% max4.5% max4.5% max
Extract305 L°/kg80.6%80.6%
Colour2.5-3.7 EBC2.8-4.1 EBC1.5-2.0 °L
TN/TP1.40-1.75%9.0-11.0%9.0-11.0%
SNR/KI/ST Ratio36-4641-5241-52
Moisture
IoB
4.5% max
EBC
4.5% max
ASBC
4.5% max
Extract
IoB
305 L°/kg
EBC
80.6%
ASBC
80.6%
Colour
IoB
2.5-3.7 EBC
EBC
2.8-4.1 EBC
ASBC
1.5-2.0 °L
TN/TP
IoB
1.40-1.75%
EBC
9.0-11.0%
ASBC
9.0-11.0%
SNR/KI/ST Ratio
IoB
36-46
EBC
41-52
ASBC
41-52

Malt Tasting Video

 

Please click on the video below to learn more about the flavour and aroma profile, and usage suggestions for this malt.

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RECIPES USING THIS MALT

Base Malts

Other Malts