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PRODUCT
INFORMATION
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HUGH BAIRD IMPORT
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Chocolate (450-500 ASBC)Produced from kilned malt by roasting at temperatures up to 250 degrees C. Provides color and flavor in dark beers. Roasted barley (500-600 ASBC)Barley roasted at temperatures up to 250 degrees C. Provides color, but has a sharp more dry flavor than roasted malt. Whole Black (500-600 ASBC)Produced from kilned malt by roasting at temperatures up to 250 degrees C. Provides color and flavor in dark beers. Stout (2-4 ASBC)Base malt for making original Scottish Ales. As it's name implies, this product is used for brewing Stouts. Note that colour is low and often not important, since the colour of Stouts comes from the roasted malt. Steeping, germination, and kilning are controlled so that good modification takes place and there is sufficient enzymic development to ensure conversion of the roasted malt and any other adjunct used. |
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NORTHWEST PREMIUM MALT (50 LB. BAGS) |
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| Crystal Malt-15 Lovibond A lightly roasted 2-row malt. The slight carmel flavor and light color provides the brewer with subtlety in the recipe. |
Crystal Malt-40 Lovibond A fully modified and saccharified 2-row crystal malt roasted to a target color or 40 degrees ASBC. A versatile malt providing moderate color and caramel flavor. |
Crystal Malt-60 Lovibond Similar to 40 but with a more extensive roasting to a target color of 60 degrees ASBC. Has a more pronounced caramel flavor to coincide with the color. |
| Crystal Malt-75 Lovibond This 2-row malt is roasted to produce a color of 75 degrees ASBC. At this roasting level, the toffee flavors join the caramel character for a more complex flavor |
Crystal Malt-120 Lovibond As longer roasting times are used to reach colors of 120 degrees ASBC, this crystal malt takes on a fairly intense toffee flavor but still avoids the burnt character of chocolate or black malts. |
MunichMalt Germinating malt is "stewed," then kilned at 200 degrees F. Provides color without introducing the caramel/crystal flavor. Color: 8-10 ASBC. |
| Vienna Malt Processed like Munich with sharter "cure" duration. Colo: 3-4 ASBC. |
Wheat Malt Northwest soft white malted wheat for the production of traditional German weissbier and American Wheat beer. |
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