Colour and analysis
- Colour
- 2–5 EBC
- Extract (fine grind, dry basis)
- ≥ 70 %
- Maximum share of the grist
- 10 %
- Max. moisture
- ≤ 5 %
- Protein
- ≤ 12.5 %
- Kolbach index
- ≤ 40 %
Flavour and description
Spitz Malt got its name from the rootlets which protrude slightly due to a reduced germination process. As a result of the low modification, it is suitable for compensating very highly modified malts and for the general enhancement of the foam stability.
IREKS · Maltster's description
Substitutes for Spitz Malt
Recommended styles
all types of beer
Source
- Maltster's page
- Specification (PDF)
- IREKS · Germany