Malt · Valley Malt
Distiller's Malt
Colour and analysis
- Protein
- 10–12.5 %
Flavour and description
Highly enzymatic and useful for conversion of unmalted grains. A fully modified and very lightly cured malt that will provide maximum enzymes for starch conversion in Whiskey, Single Malt, and Bourbon
Valley Malt · Maltster's description
Source
- Maltster's page
- Valley Malt · USA