Description
7.9 °L – Great Western – Produced in the traditional European manner of ‘stewing’ germination then kilning at high temperatures. Emphasis on higher-protein 2-Row barleys, to achieve high levels of protein solubilization and color formation. In some classic beer styles such as continental lagers, the use of Munich malt is usually essential if the brewer is to achieve the required malt character and mouthfeel.
Malt Specification:
Moisture % – max. 4.4
Extract fine % dm – min. 77
Color °L – 7.9
Protein % dm – max. 12
