Fermentable
Enzyme 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
- base
- Malt class
- base-pale
- Color
- 1.8 °L (3.6 EBC)
- Extract, fine-grind dry basis
- 76.0 %
- Moisture
- 7.0 %
- Diastatic power
- 182 °Lintner
- Suggested max
- 100 % of grist
- Needs mashing
- Yes
Description
A high-enzyme malt from two- or six-row barley, germinated and kilned to preserve amylase rather than to build flavor: 620 WK against a pilsner malt's 240. Its job is to convert a grist heavy in unmalted adjuncts, or to mash a grain whisky. Viking publish no color, so that figure is class-typical for a pale distilling malt.