Fermentable
Cookie Malt — Viking Malt
Viking Malt
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Viking Malt
- Origin
- Finland
- Type
- kilned-toasted
- Malt class
- munich-vienna
- Color
- 19.3 °L (49.9 EBC)
- Extract, fine-grind dry basis
- 72.0 %
- Moisture
- 6.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 20 % of grist
- Needs mashing
- No — can be steeped
Description
Pilsner malt roasted rather than stewed, landing at 40–60 EBC with popcorn and biscuit where a caramel malt of the same color would give toffee. Viking put its amylolytic activity at negligible and keep the dose under 20 %; a couple of percent already tells.