Fermentable
Dextrin Malt — Viking Malt
Viking Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Viking Malt
- Origin
- Finland
- Type
- kilned-toasted
- Malt class
- munich-vienna
- Color
- 4.6 °L (11.0 EBC)
- Extract, fine-grind dry basis
- 79.0 %
- Moisture
- 6.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 30 % of grist
- Needs mashing
- Yes
Description
Kilned hard and then dried long and slow rather than stewed, which is how it reaches toffee, caramel and cookie while staying at 8–14 EBC. Bought for body and a rounder finish at up to 30 % of the grist. Viking publish only a 200 WK ceiling for its diastatic power and call the activity modest, so it is treated as spent here.