| Black Malt | Viking Malt | Black Malt is produced by roasting pilsner malt. Final temperature is more than 200°C. The amylolytic activity of Black Malt is zero. The amount of fermentable extract is low. Black Malt is used in stouts and porters, mainly for its colouring value. Norma...view more Black Malt is produced by roasting pilsner malt. Final temperature is more than 200°C. The amylolytic activity of Black Malt is zero. The amount of fermentable extract is low. Black Malt is used in stouts and porters, mainly for its colouring value. Normally portions of 1 – 2 % give a remarkable increase in colour without significant change in flavour. Rates more than 10 % are rare. The typical flavour is harsh but less acrid than that of roasted barley. view less | |
| Cara Pale | Viking Malt | Cara Pale is produced from green malt in a roasting drum. Despite the low colour value, Cara Pale is a true caramel malt, i.e. the starch has been gelatinised and saccharified within the kernel. Cara Pale is sweet and caramel-like. The enzymatic activity ...view more Cara Pale is produced from green malt in a roasting drum. Despite the low colour value, Cara Pale is a true caramel malt, i.e. the starch has been gelatinised and saccharified within the kernel. Cara Pale is sweet and caramel-like. The enzymatic activity of Cara Pale is negligible. Cara Pale is used to produce a full-bodied beer with a clean, round flavour. Due to its low colour value it is suitable also for light coloured beers. view less | |
| Chocolate Malt | Viking Malt | Chocolate Malt is produced by roasting from high quality pilsner malt. Final temperature and roasting time is somewhat lower compared to our Black Malt. The amylolytic activity of Chocolate Malt is zero. The amount of fermentable extract is rather low. Ch...view more Chocolate Malt is produced by roasting from high quality pilsner malt. Final temperature and roasting time is somewhat lower compared to our Black Malt. The amylolytic activity of Chocolate Malt is zero. The amount of fermentable extract is rather low. Chocolate Malt is mainly included in grists for Porters and Stouts, but it can also used for any other dark coloured beers like Dark Ales due to its strong colouring value. Chocolate Malt contributes roasted flavours and aromas with hints of dark chocolate and coffee in any beer. Already with rather low dosage portions a remarkable increase in colour can be found together with changes in flavour and aroma. Typical dosage rate of Chocolate Malt is normally under 10%. view less | |
| Dark Ale | Viking Malt | Dark Ale is cured at 105 –110 °C. A special malting program and prolonged kilning ensure the right flavour. The enzymatic activity of Dark Ale is low. Flavour of Dark Ale malt is cereal and sweet with some nice aromas of roasted nuts and fruits. Dark Ale ...view more Dark Ale is cured at 105 –110 °C. A special malting program and prolonged kilning ensure the right flavour. The enzymatic activity of Dark Ale is low. Flavour of Dark Ale malt is cereal and sweet with some nice aromas of roasted nuts and fruits. Dark Ale is an aromatic malt recommended for any beer to enhance colour and aroma. It's recommended usage is up to 30 % of the grist. view less | |
| Enzyme Malt | Viking Malt | Enzyme Malt is produced from 2-row spring barley. The steeping and germination conditions are chosen to promote enzyme release and synthesis. The kilning program is designed to preserve as much of the enzymes as possible. Enzyme Malt is recommended to use...view more Enzyme Malt is produced from 2-row spring barley. The steeping and germination conditions are chosen to promote enzyme release and synthesis. The kilning program is designed to preserve as much of the enzymes as possible. Enzyme Malt is recommended to use when high portion of adjuncts is used in a brewing process. It is also suitable for production of quality grain whisky and pure alcohol and can be used for adjusting the Falling Number of baking flour. view less | |
| Munich Malt | Viking Malt | Munich Malt's curing temperatures in the range of 110 – 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt. Munich Malt is ideal malt for dark lagers, festiv...view more Munich Malt's curing temperatures in the range of 110 – 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt. Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavours and full bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe. view less | |
| Organic Pilsner Malt | Viking Malt | Organic Pilsner Malt is made from 2-row organic spring barley. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80-85 °C. Pilsner malt flavour is u...view more Organic Pilsner Malt is made from 2-row organic spring barley. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80-85 °C. Pilsner malt flavour is usually described as slighty nutty and biscuity. Because the colour of the pilsner malt is low it can be used for all kind of beers. view less | |
| Pale Ale Malt | Viking Malt | Pale Ale Malt is made from 2-row spring barley. High degree of modification promotes easy processability. Malt flavour contributes specially to sweet and nutty notes. Ideal malt for ales and special lagers. The colouring power of Pale Ale Malt is not too ...view more Pale Ale Malt is made from 2-row spring barley. High degree of modification promotes easy processability. Malt flavour contributes specially to sweet and nutty notes. Ideal malt for ales and special lagers. The colouring power of Pale Ale Malt is not too strong, which makes it also suitable for subtle colour correction of regular lagers. view less | |
| Pilsner Malt | Viking Malt | Pilsner Malt is made from 2-row spring barley. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80-85 °C. Pilsner malt flavour is usually described...view more Pilsner Malt is made from 2-row spring barley. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80-85 °C. Pilsner malt flavour is usually described as slightly nutty and biscuity. The colour of the pilsner malt is low so it may be used in all kinds of beers. view less | |
| Vienna Malt | Viking Malt | Vienna Malt is cured at slightly higher temperatures than pilsner malt. Consequently Vienna Malt gives a golden colour to beer and increases body and fullness. Due to the higher curing temperature, the enzyme activity of Vienna Malt is slightly lower than...view more Vienna Malt is cured at slightly higher temperatures than pilsner malt. Consequently Vienna Malt gives a golden colour to beer and increases body and fullness. Due to the higher curing temperature, the enzyme activity of Vienna Malt is slightly lower than that of Pilsner Malt. The flavour of Vienna malt is subtle including some aromas of caramel and toffee. Vienna Malt is well suited for relatively pale coloured beers. Typical application is to enhance colour and aroma of light beers. Vienna also has its own beer type, Vienna lager, which is famous for its deep golden colour and malty taste. view less | |
| Wheat Malt | Viking Malt | Wheat Malt is made only from spring wheat. Varieties suitable for the brewing purposes are used. The malting process does not differ much from pilsner malt production. Final air-on temperature is normally between 72-80 °C. Wheat Malt is used mainly for wh...view more Wheat Malt is made only from spring wheat. Varieties suitable for the brewing purposes are used. The malting process does not differ much from pilsner malt production. Final air-on temperature is normally between 72-80 °C. Wheat Malt is used mainly for wheat beers and some other top fermented beers. Wheat malt is also used for lager beers for flavour enrichment and to improve foam stability. Typical rate of usage is around 50 % of the grist for wheat beers and appr. 20 % for premium lagers. view less |
