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ideas brewing.
ALCOHOL COLOR
ABW = (ABV x 0.791) / Specific Gravity of Beer Malt color is determined by analyzing the wort color from a
lab scale mashing apparatus. The duration and temperature
ABV = (ABW x Specific Gravity of Beer) / 0.791
of kilning and roasting are the primary determinants of malt
color. Darker malts impart more flavor than lightly kilned
APPROXIMATE CALORIES PER 12 OZ. malts. Enzyme activity decreases as color increases because
Calories = [Grams Alcohol] x 7.0 calories/gram + enzyme denaturation occurs at higher kilning temperatures.
[Grams Carbohydrate] x 4.0 calories/gram A typical color for a pale malt is 1.52.5 Lovibond.
Calories = [(Specific Gravity x 355) x ABW/100] x 7.0 +
[(Specific Gravity x 355) x RE/100] x 4.0 MOISTURE
Moisture should be between 35 percent, with the ideal being
REAL OR APPARENT DEGREE OF ATTENUATION in the middle of the range. Malt below the recommended
RDA = 100((OG - RE)/OG) range is more prone to breakage, while malt above the range
has storage and shelf life issues.
ADA = 100((OG - AE)/OG)
EXTRACT
EXTRACT IN WORT Extract is a direct measure of the amount of soluble extract
Lincoln Equation: E(lbs. extract) = [(Wort Volume (Bbl)) (2.58/ that can be derived from a pound of malt in ideal laboratory
(1/OG(oP) - 0.00382))] conditions.
Fine Grind Extract: The maximum amount of soluble
THEORETICAL MAXIMUM EXTRACT
extract that can be obtained in ideal laboratory conditions.
TME = (Total Grist Weight (lbs.) x Weighted Average Coarse A typical target for two-row malt in a good year would be
Grind Extract as is of Grain Bill) x>80 percent.
Coarse Grind Extract: The maximum extract derived
BREWHOUSE EFFICIENCY
when using a grind similar to that typically used in North
Brewhouse Efficiency (%) = (Actual lbs. of extract in wort American Brewhouses. This parameter represents what a
(Lincoln Equation) / Theoretical Maximum Extract) x 100% brewer would expect in their brewery if brewhouse
efficiency were 100 percent. A typical target for two-row
MASH OR KETTLE SALTS would be x>79 percent.
CaSO4 - approx. 29% Ca++ by weight Fine/Coarse Difference: The difference between the fine
4.0 grams per barrel of water or wort = 10 ppm as Ca++ and coarse extract values. High values can indicate under
CaCl2 - approx. 36% Ca++ by weight modification. A value of x<1.5 percent is typical for
3.25 grams per barrel of water or wort = 10 ppm as Ca++ well-modified malt.
VISCOSITY
The viscosity of wort is a measure of how readily it will flow
through your lauter bed. Highly viscous wort causes runoff
problems. A target of 1.45 is typical. Values of x>1.50
indicates a potential for slow runoffs.
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Contact Us
For decades, weve worked with breweries
of all sizes and specialties. As former
brewers and malting specialists, we share
your enthusiasm and love of beer. Our
team listens and is responsive, making it
easy for you to get what you need.
For more information or to place an order,
simply call, email or log on to connect with
a representative today. We look forward to
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CUSTOMER SERVICE
Cargill Malt
704 South 15th Street
Sheboygan, WI 53081
Phone: 800-669-MALT
Phone: 920-459-4148
Fax: 920-458-9034
cargillspecialtymalts@cargill.com
cargillspecialtymalts.com
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Product Listing
MEUSSDOERFFER-MALZ PAULS MALT
Meussdoerffer Acidified 22, 25 Pauls Black 18, 21
Cargill Caramel 10 12, 15 Meussdoerffer Black Wheat 19, 21 Pauls Caramalt 17
Cargill Caramel 20 12, 15 Meussdoerffer Caramel Pils 16, 17 Pauls Chocolate 18, 21
Cargill Caramel 30 12, 15 Meussdoerffer Melanoidin 23, 25 Pauls Dark Crystal 17
Cargill Caramel 40 12, 15 Meussdoerffer Munich 6, 11 Pauls Extra Dark Crystal 17
Cargill Caramel 60 12, 15 Meussdoerffer Spelt 7, 11 Pauls Light Crystal 17
Cargill Caramel 80 12, 15 Meussdoerffer Spitz 22, 25 Pauls Medium Crystal 17
Cargill Dextrose 23, 25 Meussdoerffer Vienna 9, 11 Pauls Mild Ale (Dextrin Malt) 9, 11
Cargill Distillers 10, 11 Pauls Pale Ale 8, 11
Cargill Estandar Sugar 23, 25 Pauls Roasted Barley 19, 21
Cargill German Pils 6, 11 MOUTERIJ DINGEMANS
Cargill IdaPils 6, 11 Dingemans Aroma 150 15
Cargill Malted White Wheat 7, 11 Dingemans Aromatic 15
WARMINSTER MALTINGS
Cargill Munich 10, 11 Dingemans Biscuit Warminster Amber 22, 25
Cargill Special Pale 9, 11 (Mout Roost 50) 22, 25 Warminster Brown 18, 21
Cargill Two-Row Caramel 60 12, 15 Dingemans Cara 8 16, 17 Warminster Chocolate 18, 21
Cargill Two-Row Pale 8, 11 Dingemans Cara 20 16, 17 Warminster Chocolate Rye 23, 25
Cargill Unmalted White Wheat 7, 11 Dingemans Cara 45 16, 17 Warminster Crystal Rye 23, 25
Schreier Six-Row Pale 7, 11 Dingemans Chocolate Warminster Dark Crystal 17
Schreier Two-Row Pale 8, 11 (Mout Roost 900) 18, 21 Warminster Maris Otter 9, 11
Dingemans De-Bittered Black Warminster Medium Crystal 17
(Mout Roost 1400) 18, 21 Warminster Organic Pale Ale 8, 11
Dingemans De-Husked Warminster Organic Pilsen 6, 11
Roasted Barley 19, 21 Warminster Pale Ale 8, 11
Dingemans Munich 10, 11 Warminster Pale Rye 23, 25
Prairie Malt Euro Pils 6, 11 Dingemans Organic Biscuit Warminster Roasted Barley 19, 21
Prairie Malt Rye 23, 25 (Mout Roost 50) 22, 25 Warminster Smoked 22, 25
Dingemans Organic Munich 10, 11
Dingemans Organic Pale Ale 8, 11
GAMBRINUS Dingemans Organic Pilsen 6, 11 OTHER
Gambrinus ESB Pale 9, 11 Dingemans Pale Ale 8, 11 Perlite 23, 25
Gambrinus Honey 22, 25 Dingemans Pale Wheat 7, 11 Rice Hulls 23, 25
Gambrinus Munich 10 10, 11 Dingemans Pilsen 6, 11
Gambrinus Munich 30 10, 11 Dingemans Roasted Wheat 19, 21
Gambrinus Organic Munich 10 10, 11 Dingemans Special B 16, 17
Gambrinus Organic Two-Row Pale 8, 11
Gambrinus Organic Wheat 7, 11
Gambrinus Vienna 9, 11 OIO
OiO Barley Flakes 23, 25
OiO Corn Flakes 23, 25
OiO Oat Flakes 23, 25
OiO Rice Flakes 23, 25
OiO Rye Flakes 23, 25
OiO Torrified Wheat 23, 25
OiO Wheat Flakes (White) 23, 25