Viking Crystal malts
also crystal 50 & 150 are available now
Crystal malts are made from green malt in a roasting drum. A high degree of caramelization is characteristic of this malt. The amyl lytic activity of crystal malts is zero. Maillard products formed in the roasting process can act as antioxidants and contribute to flavour stability. Crystal malts usually improve foam quality and head retention.
crystal malts are well suited for winter beers, ale-type beers and other aromatic beers like dark lagers and stouts. Small amounts can be used for colour adjustment and flavour enrichment of pale lagers as well. Compared to Cara pale, crystal malts have a stronger toffee and nutty like character.
A high degree of caramelization is characteristic of this malt
Viking Cara Plus 10 malt
Cara plus 10 is a new type of low colour caramel malt. Cara plus 10 is produced using a unique malting program and novel drying technique based on indirect heating. In the process starch is gelatinised and scarified within the kernel. Cara plus 10 is sweet and caramel-like.
Cara plus 10 has been shown to improve foam formation and flavour stability. Cara plus 10 is used to produce full-bodied beer with a clean, round flavour. Due to its low colour value, Cara plus 10 is suitable also for light coloured beers. Cara plus 10 is rather similar to Cara pale and can substitute Cara pale in most recipes.
Cara plus 10 is sweet and caramel-like
Viking Cara Pale malt
Cara pale is produced by roasting green malt. Despite the low colour value, Cara pale is a true caramel malt, i.e. The starch has been gelatinized and scarified within the kernel. Cara pale is sweet and caramel like having also toffee and fruity notes. The enzymatic activity of Cara pale is negligible.
Cara pale is used to produce a full-bodied beer with a clean, round flavour. Due to its low colour value it is suitable also for light coloured beers.
Cara pale is sweet and caramel like having also toffee and fruity notes
Viking Munich malt
Curing temperatures in the range of 110 – 120 °c give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to pilsner malt.
Munich malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavours and full bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.
Munich malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavours
Viking Vienna malt
Vienna malt is cured at slightly higher temperatures than pilsner malt. Consequently, Vienna malt gives a golden coloured beer and increases body and fullness. Due to the higher curing temperature, the enzyme activity of Vienna malt is slightly lower than that of pilsner malt. Flavour of Vienna malt is subtle including some sweetness and aromas of caramel. Slightly nutty sensations and hints of toffee can also be found.
Vienna malt is well suited for relatively pale coloured beers. Typical application is to enhance the colour and aroma of light beers. Vienna also has its own beer type, Vienna lager, which is famous for its deep golden colour and malty taste.
Slightly nutty sensations and hints of toffee can also be found
Viking Cookie malt
Cookie malt is produced by roasting from high quality pilsner malt. The amyl lytic activity of Cookie malt is negligible. As its name stands Cookie malt contributes mild and pleasant roasted cereal flavours and aromas with hints of pop-corn and biscuit.
Cookie malt is mainly included in grists for ales and lagers, but it can also be used for any beer where nice golden colour and typical flavours are favoured. Already with rather low dosage portions the effect on flavour can be noted. Typical dosage rate of Cookie malt is normally under 20%.
Cookie malt contributes mild and pleasant roasted cereal flavours and aromas with hints of pop-corn and biscuit.