Mild Ale
Malt
Brewing / Specialty Malts
Mild Ale Malt
Rich and darker than standard pale malt, this base delivers a sweet, malty character with deeper colour. It’s perfect for milds and darker ales where malt depth is essential.
These are Pale malts, fully modified and then stewed slightly before kiln drying. As such, some of the starch has been converted to sugar and the higher temperature kilning produces a darker malt with very strong, sweet, “malty” aroma and flavour. Although these malts have lower diastatic power due to some of the enzymes being denatured, the majority are preserved, allowing them to be used at relatively high percentages within the grist and still get full saccharification. They produce very full-bodied, sweet malty beers.
| Parameter | Value |
|---|---|
| Extract Ltro/kg Coarse, db | > 306 |
| IOB Colour oEBC | 6 - 7 |
| Moisture % | < 4.0 |
| Total Nitrogen % | 1.45 - 1.65 |
| Soluble Nitrogen Ratio | 38 - 42 |
| Friability % | > 88 |
| Homogeneity % | > 96 |
| Parameter | Value |
|---|---|
| Extract Course | 80.0 |
| Colour oEBC | 7.5 - 9.0 |
| Moisture % | < 4.0 |
| Total Protein % | 9 - 10.5 |
| Kolbach Index (KI) | 40 - 45 |
| Friability % | > 88 |
| Homogeneity % | > 96 |
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