Typical Analysis
Dingemans
| Typical Malt Analysis |
| |
Barley
Type |
Barley
Variety |
H20 |
Color |
Protein Max. |
Extract Dry Min. |
D.P. Min. |
Mash |
Clarity |
| Max. |
ASBC |
Sol |
Total |
S/T |
FG |
CG |
F-C Diff. |
Dg. Lint. |
Odor |
Degree |
| |
Deg. Lov. |
|
|
|
|
|
Max. |
|
|
Visual |
| Brewers Malt |
| Pilsen |
Two-Row |
Prestige |
4.5 |
1.4 - 1.8 |
4.5 |
11.5 |
48.0 |
81.0 |
|
2.0 |
90 |
Aro |
Clear |
| Pale Ale |
Two-Row |
Prestige |
4.5 |
2.7 - 3.8 |
4.8 |
11.5 |
50.0 |
80.0 |
|
2.0 |
70 |
Aro |
Clear |
| Pale Wheat |
Wheat |
Tremie |
5.5 |
1.2 - 2.0 |
|
12.0 |
|
83.0 |
|
|
|
Bread |
Sl Hazy |
| Color Malt |
| Munich |
Two-Row |
Prestige |
4.5 |
4 - 7 |
5.0 |
11.5 |
50.0 |
80.0 |
|
2.0 |
50 |
Aro |
Clear |
| Aromatic (Amber 50) |
Two-Row |
Prestige |
4.5 |
17 - 21 |
5.5 |
11.5 |
55.0 |
80.0 |
|
2.0 |
30 |
V Aro |
Dark |
| Caramel Malt |
| Cara 8 |
Two-Row |
Prestige |
9.5 |
6 - 9 |
|
11.5 |
|
65.0 |
|
|
|
V Aro |
Dark |
| Cara 20 |
Two-Row |
Prestige |
7.0 |
19 - 27 |
|
11.5 |
|
70.0 |
|
|
|
V Aro |
Dark |
| Cara 45 |
Two-Row |
Prestige |
5.5 |
40 - 54 |
|
11.5 |
|
70.0 |
|
|
|
V Aro |
Dark |
| Special B |
Two-Row |
Prestige |
4.5 |
140 - 155 |
|
11.5 |
|
65.0 |
|
|
|
V Aro |
Dark |
| Roasted Malt |
Roasted Wheat
(Tarwe Mout Roost 27) |
Wheat |
Tremie |
4.5 |
10 - 14 |
|
12.5 |
|
80.0 |
|
|
|
Crackers |
Dark |
Biscuit
(Mout Roost 50) |
Two-Row |
Prestige |
4.5 |
18 - 27 |
|
11.5 |
|
70.0 |
|
|
|
V Aro |
Dark |
Chocolate
(Mout Roost 900) |
Two-Row |
Prestige |
5.0 |
300 - 380 |
|
11.5 |
|
65.0 |
|
|
|
Brt Coffee |
Dark |
De-Bittered Black Malt
(Mout Roost 1400) |
Two-Row |
Prestige |
4.5 |
500 - 600 |
|
11.5 |
|
65.0 |
|
|
|
Brt Coffee |
Dark |
|
