Description
Advantages of using extract in a brewhouse include:
Save time
Increase capacity/boost productivity
Extends the brew size by adding malt solids to the wort
Boost gravity
Adjust color
Improve body and head retention
APPLICATIONS
• All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers
• Use up to 100% for all-extract ales. Its rich malty flavor provides a strong malty backbone that supports
inclusions of even the most demanding specialty malts
• Use with other base malt extracts for additional flavor, especially developing warm, malty and toasty flavors.
FLAVOR
Rich malt, hints of biscuit and nuts
INGREDIENTS
Pale Ale Malt, Water
CARBOHYDRATE PROFILE (100g as-is) (Dry Basis)
Glucose…………………………………………10 ……………… 13%
Maltose………………………………………….37 ……………… 45%
Maltotriose……………………………………..11 ……………… 14%
Higher Saccharides…………………………14 ……………… 19%
TYPICAL ANALYSIS*
Solids ……………………………………………………………….79%
Fermentability…………………………………………………….75%
FAN (syrup As-Is)………………………………………………3500
*Color (8º Plato)…………………………………… 6.0º Lovibond
BULK DENSITY AND VISCOSITY
Temp (ºF) 80 100 120
Density (lbs/gal) 11.78 11.73 11.67
Viscosity (cP) 12,000 4,000 1,500
USAGE INFORMATION
Desired O.G. 1.020 1.030 1.040 1.050 1.060
Plato 5.1 7.5 10.0 12.3 14.7
Lbs/Gal 0.55 0.82 1.10 1.36 1.64
Lbs/Brl 17.0 25.3 34.0 42.3 51.0
Color 4 6 8 9 11
CERTIFICATION
Kosher : UMK Pareve
