Mild Ale Malts are typically made from winter or spring malting barleys with a nitrogen level below 1.65% (10.3% protein). The grain is steeped to 45% moisture and germinated cool to produce a well-modified malt. Kilning starts at 60 C and rises to 100 C-105 C to produce a malt with a colour of 5.5 to 7.5 EBC. The malt is suitable for infusion mashing using top fermenting yeast. Due to the kilning regimes used it produces wort with a higher dextrin content than pale ale malt, resulting in a sweet beer regardless of whether it is draft mild ale or the bottled version, brown ale.
Boortmalt is the 5th largest producer of Malt in the World and the 2nd in Europe. They have a wide range of white, coloured and speciality malts. Boortmalt supplies the needs of any brewer or distiller and can deliver their products in quantity, year round, anywhere in the World.
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