Lager Malt

Colour

2.8–4.1 EBC

Extract (fine grind, dry basis)

80.6 %

Max. moisture

≤ 4.5 %

Lager malts from continental Europe tend to be higher in protein, lower modification and a reduced SNR, characteristics that are well suited to decoction systems and multi-step temperature programmes. For British breweries working with single-infusion equipment, this can present challenges. We developed Crisp Lager Malt with British brewing in mind. Its modification and SNR profile (36–46 IoB) sit comfortably in the range required for efficient single-strike mashing temperature brewery, or on a continental system without sacrificing the clean, subtle character that defines a well-made lager. With a colour of 2.5–3.7 EBC (1.5–2.0 °L ASBC), Crisp Lager Malt sits at the pale end of the spectrum, producing that characteristic straw to pale gold appearance that lager drinkers expect. The flavour profile offers: Read more about how to brew lager with this malt in our An Overview of Brewing Lager post , looking at the brewing processes, raw materials and the history of lagers.

Crisp Malt · Maltster's description

• Maltster's page
• Crisp Malt · United Kingdom