Since 1870 we’ve lived and breathed malting. With this passion and expertise, and by combining traditional and modern techniques, we create an impressive range of malted and non-malted products, including several unique and exclusive barley malts.
We have a wide range of malts suitable for brewing and distilling to provide you with the foundations for creating your next beer or whisky.
From our traditional floor maltings to our state-of-the-art packaging line, all of our malts are processed by a team of skilled maltsters. Find out more about our different processes here.
Our team of maltsters and brewers have put together a number of different technical materials, from recipes to blog posts on conditioning, to assist you in your brewery or distillery. Find out more here in this section.
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using EBC extract
The EBC extract (%) is commonly used through Central Europe for breweries using step mashing. The EBC lab method uses a Congress mash, a step mash with a 45Cstand. I must say I’m not a fan of this method. It hides the true quality of the malt as the 45C stand allows for further carbohydrate and protein breakdown, that’s the maltsters job. In the single infusion mash (IOB) the malt quality has nowhere to hide. The EBC lab mash also uses a very fine grind, only mash filter users would ever use a grind this fine. This means the extract result is much higher than we will ever be able to achieve in the brewery.
Having said that it’s hugely popular so what do I know? Well, I know how to work out a grist so let’s get on with some sums.
The simplest way to is to convert EBC to IOB: IOB = (EBC-1.705)/0.2586
The calculation is an approximation, albeit a pretty accurate one – let’s carry on:
We have the following (note the units)
FV Volume * Wort Gravity = hl degrees
25*11.5 = 287.5 hl degrees
We need to add the extract efficiency of the plant. Let’s assume a 6 roller mill and a lovely German lauter with 98% efficiency
Extract efficiency = 100/98 = 1.02
287.5*1.02 = 293.25 hl degrees
We now convert the malt extract:
100/78 = 1.282
To work out the kg of malt to add we simply multiply the hl degrees by the malt factor:
293.25*1.282 = 375.9kg.
I have made life quite easy on this one! We only have 1 grist component. If you are adding a few different malts you would multiply the total hl degrees by the addition % and then multiply the result by the malt factor:
Let’s go with a grist of 20% light Munich and 80% German Pilsner
20% Munich malt at 67% extract (as is)
293.25*20% = 58.6 hl degree
100/67 = 1.492
58.6*1.492 = 87.5kg Munich Malt addition
80% German pilsner malt at 78%
293.25*80% = 234.6 hl degrees
234.6*1.282 = 300.7 kg German Pilsner malt
That’s a decent grist, add some Saaz and Mittlefur along with a cold long fermentation and maturation and you are on to a winner.
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