Fermentable
Malted Emmer — Generic
Generic
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Generic
- Origin
- Various
- Type
- base
- Malt class
- wheat
- Color
- 3.0 °L (6.8 EBC)
- Extract, fine-grind dry basis
- 76.0 %
- Moisture
- 7.0 %
- Diastatic power
- 50 °Lintner
- Suggested max
- 40 % of grist
- Needs mashing
- Yes
Description
Farro: one of the founder crops of agriculture, and still one of the most characterful grains in a mash. Deeply nutty and bready, more assertive than spelt. Hulled, high in protein, and slow to convert. Contains gluten.