CHÂTEAU PALE ALE

Fermentable Profile based on 109 recipes

Features: Belgian light-coloured base malt. Kilning at up to 90-95°C. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavour and additional colour. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Château Pale Ale malt is kilned longer and is usually better modified, providing a more pronounced flavour than Pilsen 2RS. The enzymatic activity of Château Pale Ale malt is sufficient when used with large proportion of non-enzymatic specialty malts. Usage: Pale ale styles and bitter beers, most traditional English beer styles. 7 – 10 EBC (European Brewing Convention) 3.2 – 4.3°L (Lovibond) %: Up to 100% of the mix Moisture % 4.5 Extract (dry basis) % 81.0 Difference fine – coarse % 1.0-2.5 Wort colour EBC (°L) 7.0 (3.2) 10.0 (4.3) Total Protein (dry malt) % 11.5 Soluble protein % 4.0 4.6 Kolbach Index % 38.0 45.0 Viscosity cp 1.60 Diastatic power WK 250 Friability % 80.0 NDMA ppb 2.5