DISCOVERING THE WORLD OF MALT CRAFT PORTFOLIO 2017 Distributed by: Dear Beer Lovers,
It is with great pleasure that I invite you to become acquainted with our o"er of malts prepared especially for brewmasters and whisky producers. As a result of international cooperation and by combining the skills and experience of malters from many countries, Viking Malt is currently the largest producer of roasted malts in the world.
What makes us stand out is the top quality of our product as well as the range of the o"er: from classic light malts through caramel and roasted ones to the recently introduced smoked malts. We are able to meet even the highest brewers expectations. We are fascinated by the world of beer, its dynamic development as well as e"ects of discovering old recipes and new ideas that emerge during brewing practically every day.
We wish to meet the brewers’ expectations and be active at all levels and in all aspects of brewing and beer culture.
Our o"er comprises not only products – it’s also a model of cooperation based on partnership and trust.
I cordially invite you to join us in discovering the fascinating world of malt and beer.
Marcin Siemion
VP Sales & Marketing Viking Malt Group CEO Viking Malt Sp. z o.o. MALTHOUSES
LAHTI FINLAND
HALMSTAD SWEDEN
VORDINGBORG PANEVEŽYS DENMARK LITHUANIA
SIERPC POLAND
STRZEGOM POLAND
MALTHOUSES 50TYPES OF MALT
ANNU 6 AL PRODUCTION CAP ACIT
Y NO. THOUSAND TONNES
TONNES
600 000 IN THE WORLD OF ROASTED ROASTED MALT 40MALTS/YEAR WORLDWIDE1 LEADER
DISTRIBUTION TO
250PROFESSIONALS 60COUNTRIES
2 DISCOVER THE WORLD OF MALT WITH US!
Viking Malt is a leading malting company o"ering a wide range of malts for the production of beer both to small and large breweries as well as whisky producers. We have 130 years of malting experience and the knowledge WE ARE THE we have acquired combined with our employees’ passion have given us the roasted malt worldwide leading position. WORLDWIDE LEADER
At Viking Malt we know that OF ROASTED MALTS
MALT IS THE FOUNDATION OF BEER MARKET
It is our goal and ambition to meet the expectations of our Clients and provide them with the widest range of top quality malts. We want to actively participate in the development of the brewing market and beer culture wherever we, as Viking Malt, are present.
The world of malts, just like the world of beer, abounds in fascinating people who draw inspiration from brewers and create new products for them. They work with passion, energy and utmost involvment. They create new quality and initiate new trends, they are inspired by brewing tradition as well as latest innovations and technology.
That is why our motto: DISCOVERING THE WORLD OF MALT, means a fascinating journey in which our Clients accompany us. QUALITY We focus on: COOPERATION # LOCALITY To a great extent, beer quality depends on the malt itself.
That is why we acquire barley from farmers who have been our reliable Partners for years. We are familiar with each grain and we know exactly when, where and how it was grown.
Every day, we create unique malts for unique beers.
Welcome to our world of malt! 4 WHAT WE OFFER
5 BREWER'S CLASSIC
Viking Pilsner Malt ...... 9 Viking Pale Ale Malt ...... 10 Viking Pale Zero Malt ...... 11 Viking Vienna Malt ...... 12 Viking Wheat Malt ...... 13
BREWER’S SPECIAL
Viking Munich Light & Dark Malts ...... 15 Viking Caramel Malts ...... 16 Viking Caramel Wheat ...... 18 Viking Cara Plus Malts ...... 19 Viking Cara Plus 10 Malt ...... 20 Viking Caramel Pale Malt ...... 2 1 Viking Chocolate Light Malt ...... 22 Viking Chocolate Dark Malt ...... 23 Viking Dark Ale Malt ...... 24 Viking Red Ale Malt ...... 25 Viking Cookie Malt ...... 26 Viking Sahti Malt ...... 27 Viking Black Malt ...... 28 Viking Pearled Black Malt ...... 29 Viking Roasted Barley ...... 30
6 BREWER'S ORGANIC
Viking Pilsner Malt Organic ...... 3335 Viking Pale Ale Malt Organic ...... 3436 Viking Munich Light Organic ...... 3537 Viking Caramel Malt 100 Organic ...... 3638 Viking Black Malt Organic ...... 3937
COLORADO
Colorado Pale Base Malt ...... 439 1 Colorado Honig Malt ...... 4042 Colorado Crystal 10°L ...... 4341
SMOKED SPECIAL
Viking Smoked Wheat Malt ...... 4543 Viking Smoked Malt ...... 4446 Viking Lightly Peated Malt ...... 4547
DISTILLER'S CHOICE
Viking Pot Still Rye Malt ...... 4947 Viking Enzyme Malt ...... 4850
7 BREWER'S CLASSIC
Our Classic malts are recommended for use as a base for a chosen beer type. In combination with our Special selection, any type of beer can be designed. These malts can be also used together with the right proportion of di!erent adjuncts. Our Classic malts are high in enzymic power and pale in colour. Flavors are dominated by malty, nutty and green notes. BREWER’S CLASSIC Viking Pilsner Malt
MALT CHARACTER PACKAGING AND AVAILABILITY
Pilsner Malt is made from 2-row spring barley. Pilsner malt is available in bulk, containers, Steeping and germination conditions are chosen big bags and 25 kg pp bags. to promote even germination and homogenous Available from Finland and Poland. modification. The final air-on temperature in kilning is typically 80-85 °C. Pilsner malt flavor is usually described as malty, slightly nutty and STORAGE AND SAFETY sweet. Great malt for all malt beers but there is enough activity and character for base malt use in Malt should be stored in a cool (< 20 C), many brewing applications. dry (< 40 RH %) and odorless place. Under these conditions the shelf-life of malt is FLAVOR CONTRIBUTION minimum one year. Keep malts away from hot surfaces and do not inhale the malt dust. BREWER'S CLASSICBREWER'S
GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic, Kosher and other specific certificates are granted locally. No GMO raw materials are used.
Analysis of our malts are carried out according APPLICATIONS to EBC Analytica (or similar) when possible.
For all kind of beers or whiskies. The color Product descriptions are subject to crop of the pilsner malt is low. changes.
MALT SPECIFICATION moisture % < 5.0 extract fine % dm > 80.0 color °EBC 3.0 – 4.5 protein % dm max. 11.5 Pilsner malt is widely used as standard name to high quality sol. nitrogen mg/100 g 600-750 malts that can be used for brewing any beer. Other names can be free amino nitrogen mg/l 130-170 Lager malt, Basic malt or Pale beta - glucans mg/l < 200 malt. friability % >80 diastatic power WK dm >250
www.vikingmalt.com Last update: 19.9.2016
9 BREWER’S CLASSIC Viking Pale Ale Malt
MALT CHARACTER PACKAGING AND AVAILABILITY
Pale Ale Malt is made from 2-row spring barley. Pale ale malt is available in bulk, containers, High degree of modification promotes easy big bags and 25 kg pp bags. processing. Flavor contributes specially to malty, Available from Finland and Poland. sweet and nutty notes. It is ideal malt for ales and special lagers. The coloring power of Pale Ale STORAGE AND SAFETY Malt is not too strong, which makes it also suitable for subtle color correction of regular lagers. Malt should be stored in a cool (< 20 °C), dry (< 40 RH %) and odourless place. Under FLAVOR CONTRIBUTION these conditions the shelf-life of malt is minimum one year. Keep malts away from hot surfaces and do not inhale the malt dust.
GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001. Organic, Kosher and other specific certificates are granted locally.
No GMO raw materials are used.
Analysis of our malts are carried out according APPLICATIONS to EBC Analytica (or similar) when possible.
For all kind of beers or whiskies. The color of the Product descriptions are subject to crop pale ale malt is rather low. Usage rate up to changes. 100 %.
MALT SPECIFICATION moisture % max. 5 extract fine % dm min. 80 color °EBC 4 – 7 Our Ale malts are thoroughly protein % dm max 11.5 modified to support the traditional kolbach index % min 43 Ale brewing process where single temperature mashing is typically FAN mg/l min. 130 applied. Beta-glucan mg/l < 200
www.vikingmalt.com Last update: 1.9.2016
10 BREWER’S CLASSIC Viking Pale Zero Malt
MALT CHARACTER PACKAGING AND AVAILABILITY
Viking Pale Zero Malt is pale malt made from 2- Pale Zero Malt is available in bulk, row spring barley, so called null lox varieties. Beer containers, big bags and 25 kg pp bags. brewed from those varieties will have improved Available from Finland and Poland. taste stability over storage time. STORAGE AND SAFETY Flavor of Pale Zero contributes specially to malty, sweet and nutty notes. It is suitable for ales and Malt should be stored in a cool (< 20 C), special lagers. The coloring power of Pale Zero dry (< 40 RH %) and odourless place. Under Malt is not too strong, which makes it also suitable these conditions the shelf-life of malt is for subtle color correction of regular lagers. minimum one year.
FLAVOR CONTRIBUTION Keep malts away from hot surfaces and do not inhale the malt dust. BREWER'S CLASSICBREWER'S GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic, Kosher and other specific certificates are granted locally.
No GMO raw materials are used. Analysis of our malts are carried out according to EBC Analytica (or similar) when possible.
APPLICATIONS Product descriptions are subject to crop changes. Viking Pale Zero is suitable for all kind of beers or whiskies. The color of the pale ale malt is rather low. Usage rate up to 100 %. MALT SPECIFICATION moisture % max 5 extract fine % dm min. 79 color °EBC 5.0 – 7.5 Null Lox barley varieties have very protein % dm max 11.5 low lipoxygenase activity. Because of this, there is reduced formation kolbach index % min 37 of papery off flavor during beer Beta-glucan mg/l max 200 storage.
www.vikingmalt.com Last update: 6.9.2016
11 BREWER`S SPECIAL Viking Vienna Malt
MALT CHARACTER PACKAGING AND AVAILABILITY
Vienna malt is cured at slightly higher As a standard malt is available in bulk, temperatures than pilsner malt. Consequently containers, big bags and 25 kg pp bags. Vienna Malt gives a golden colored beer and Available from Finland and Poland. increases body and fullness. Due to the higher curing temperature, the enzyme activity of Vienna STORAGE AND SAFETY Malt is slightly lower than that of Pilsner Malt. Flavor of Vienna malt is subtle including maltiness Malt should be stored in a cool (< 20 C), dry some sweetness and hints of caramel aromas. (< 40 RH %) and odorless place. Under these Slightly nutty sensations can also be found. conditions the shelf-life of malt is minimum one year. FLAVOR CONTRIBUTION Keep malts away from hot surfaces and do not inhale the malt dust. GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001. Organic, Kosher and other specific certificates are granted locally.
No GMO raw materials are used.
Analysis of our malts are carried out according to EBC Analytica (or similar) when possible. APPLICATIONS Product descriptions are subjectable to crop Vienna Malt is well suited for relatively pale colored changes. beers. Typical application is to enhance color and aroma of light beers. Vienna also has its own beer type, Vienna lager, which is famous for its deep golden color and malty taste. MALT SPECIFICATION moisture % <5 Vienna type beers are typically served extract fine % dm min. 79.0 from big beer glasses of one liter. Due to a bit higher alcohol content of those color °EBC 7 - 10 beers and good drinkability of that style this may lead to “bierkopf” phenomena FAN mg/l min. 130 next morning. Be Careful! saccharification min max 15
Other typical analysis values
Friability % min 80
Protein % d.m. <11,5
www.vikingmalt.com Last update: 1.9.2016
12 BREWER’S CLASSIC Viking Wheat Malt
MALT CHARACTER PACKAGING AND AVAILABILITY
Wheat malt is made from high quality wheat. Wheat malt is available in bulk, containers, Varieties suitable for the brewing purposes are big bags and 25 kg pp bags. used. The malting process does not differ much Available from Finland and Poland. from pilsner malt production. Final air-on temperature is normally 72-80 C STORAGE AND SAFETY
FLAVOR CONTRIBUTION Malt should be stored in a cool (< 20 C), dry (< 40 RH %) and odorless place. Under these conditions the shelf-life of malt is minimum one year.
Keep malts away from hot surfaces and do not inhale the malt dust. BREWER'S CLASSICBREWER'S
GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic, Kosher and other specific certificates APPLICATIONS are granted locally.
Wheat malt is used mainly for wheat beers and No GMO raw materials are used. some other top fermented beers. Wheat malt is Analysis of our malts are carried out according also used for lager beers for flavor enrichment to EBC Analytica (or similar) when possible. and to improve foam stability. Typical rate of usage is around 50 % of the grist for wheat beers Product descriptions are subject to crop and appr. 20 % for the premium lagers. changes.
MALT SPECIFICATION moisture % max. 6.0 extract fine % dm min. 82 color °EBC 3.5 – 6.5 pH 5.7 - 6.3 Wheat malt, as opposed to barley protein % dm max. 13.0 malts, has no husk, which usually makes the filtration of wheat beers sol. nitrogen mg/100 g max. 800 more difficult. Wheat also has a higher protein content than barley, which free amino nitrogen mg/l 90 - 150 actually positively impacts the beer’s head retention. viscosity * mPas max. 2.0 diastatic power WK dm min. 250
*(measured at 8.6 %)
www.vikingmalt.com Last update: 1.9.2016
13 BREWER’S SPECIAL
Brewer’s Special malts o!er brewmasters a full selection of malts for designing Pils, IPA or any other brew. Typically these malts are low or nil in enzymic power. The usage rate of any specific malt depends mainly on that feature. Flavors are varied - from the cereal notes of the Munich malt, to the co!ee aromas of our Chocolate malt. BREWER’S SPECIAL Viking Munich Light Viking Munich Dark
MALT CHARACTER MALT SPECIFICATION
Curing temperatures in the range of 110 – 120 °C moisture % max. 5.0 give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced extract fine % dm min. 78 enzyme activities compared to Pilsner Malt. color (Light) °EBC 14–18
FLAVOR CONTRIBUTION color (Dark) °EBC 20-24
FAN mg/l min. 120
protein % dm max. 11.5
saccharification min max. 15
PACKAGING AND AVAILABILITY
Munich malt is available in bulk, containers, big bags and 25 kg pp bags. Available from Finland and Poland. STORAGE AND SAFETY
APPLICATIONS SPECIAL BREWER’S Malt should be stored in a cool (< 20 ºC), dry Munich Malt is ideal malt for dark lagers, festival (< 40 RH %) and odorless place. Under these beers and bocks for underlining malty flavors and conditions the shelf-life of malt is minimum full bodied taste. The decreased enzyme activities one year. have to be taken into consideration when Keep malts away from hot surfaces and do designing the brewing recipe. not inhale the malt dust. GENERAL REMARKS
Our products are produced according to ISO 9001, ISO 22000 and ISO 14001. Organic, Kosher and other specific certificates are granted locally.
No GMO raw materials are used. The Munich malt was born relatively recently, in the 19th century. Its father Analysis of our products are carried out was one man - Gabriel Sedlmayr II. according to EBC Analytica (or similar) when This German visionary perfected the technology of malt drying, using British possible. solutions as a model. Thanks to that, the –apparently- unpleasant smoke Product descriptions are subject to crop tones, spoiling the quality of beer, changes. disappeared from Dunkel type beers.
www.vikingmalt.com Last update: 19.9.2016
15 PRODUCTS_VM_BREWER’S-SPECIAL_CARAMEL_MALTS-ID-10271.pdf 1 31/10/16 15:21
BREWER’S SPECIAL Viking Caramel Malts
MALT CHARACTER
Viking Caramel Malts are made from green malt by roasting. A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the roasting process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention. FLAVOR CONTRIBUTION
MALT SPECIFICATION
moisture (Caramel 30) % max. 7.0
moisture (Caramel 50-600) % max. 6.0
extract fine (Caramel 30-200) % dm min. 75
extract fine (Caramel 300) % dm min. 73
extract fine (Caramel 400-600) % dm min. 68
color (Caramel 30) °EBC 40 ± 10
color (Caramel 50) °EBC 50 ± 10
color (Caramel 100) °EBC 100 ± 10
color (Caramel 150) °EBC 150 ± 10
color (Caramel 200) °EBC 200 ± 20
color (Caramel 300) °EBC 300 ±30
color (Caramel 400) °EBC 400 ±50
color (Caramel 600) °EBC 600 ±50
www.vikingmalt.com Last update:9/27/2016
16 APPLICATIONS
Caramel 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 color adjustment and flavor enrichment of pale lagers as well. Compared to Cara Plus, Caramel Malts have a stronger character. Viking Malt’s Caramel malts are PACKAGING AND AVAILABILITY made from greenmalt taken into a malt roastery from germination Caramel malts are available in bulk, containers, just before kilning. The raw material for our Caramel malts big bags and 25 kg pp bags. is exactly the same as for high Available from Finland and Poland, except quality pilsner malt. Caramel 30, 400 and 600, which are available only from Poland. STORAGE AND SAFETY
Malt should be stored in a cool (< 20 C), dry (< 40 RH %) and odorless place. Under these conditions the shelf-life of malt is minimum one year. Keep malts away from hot surfaces and do not inhale the malt dust. GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001
Organic, Kosher and other specific certificates are granted locally. BREWER’S SPECIAL BREWER’S No GMO raw materials are used
All the used barley varieties are tested and approved for malting and brewing Analysis of our malts are carried out according to EBC Analytica (or similar) when possible
Product descriptions are subjectable to crop changes.
www.vikingmalt.com Last update:9/27/2016
17 BREWER’S SPECIAL Viking Caramel Wheat
MALT CHARACTER STORAGE AND SAFETY
Caramel Wheat is made from green wheat malt by Malt should be stored in a cool (< 20 °C), dry roasting. A high degree of caramelization is (< 40 RH %) and odorless place. Under these characteristic of this malt. The amylolytic activity conditions the shelf-life of malt is minimum of Caramel Malt is zero. Maillard products formed one year. in the roasting process add creaminess, body, Keep malts away from hot surfaces and do color and roasted wheat flavors. not inhale the malt dust. Caramel Wheat usually can be used to improve foam and foam retention. GENERAL REMARKS
FLAVOR CONTRIBUTION Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001 Caramel Wheat has sweet, malty, bready, dark Organic, Kosher and other specific certificates toast flavor. are granted locally.
No GMO raw materials are used APPLICATIONS All the used barley varieties are tested and Small amounts can be used for all beer styles approved for malting and brewing using caramel malts such as IPAs, Pale Ales, low alcohol beers, wheat beers, Bock beers. Caramel Analysis of our malts are carried out according Wheat Malts are well suited for color adjustment to EBC Analytica (or similar) when possible and flavor enrichment. Product descriptions are subjectable to crop changes. MALT SPECIFICATION moisture % max. 6.0 extract fine % dm min. 70 color °EBC 100 ± 50
Caramel malts give intensity to the wort colour, improve the beer’s PACKAGING AND AVAILABILITY head retention and increase its density. As a standard malt is available in bulk, containers, big bags and 25 kg pp bags. Available from Poland.
www.vikingmalt.com Last update: 27.9.2016
18 BREWER’S SPECIAL Viking Cara Plus
MALT CHARACTER PACKAGING AND AVAILABILITY
Cara Plus malts are dark caramel malts. They are As a standard malt is available in bulk, produced using a unique malting program and a containers, big bags and 25 kg pp bags. novel kilning technique based on indirect heating. Available from Finland. Cara Plus products are similar to Caramel Malts but slightly less saccharified and thus dryer in taste. Cara Plus malts do not have enzymatic STORAGE AND SAFETY potential. Malt should be stored in a cool (< 20 C), dry (< 40 RH %) and odorless place. Under these FLAVOR CONTRIBUTION conditions the shelf-life of malt is minimum one year.
Keep malts away from hot surfaces and do not inhale the malt dust.
GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic, Kosher and other specific certificates are granted locally. SPECIAL BREWER’S No GMO raw materials are used. APPLICATIONS Analysis of our malts are carried out according to EBC Analytica (or similar) when Cara Plus malts are well suited for winter beers, possible. ale-type beers and other aromatic beers where dark color is desired. Typical rate of usage is 5 – Product descriptions are subject to crop 10 % of the grist. The flavor of Cara Plus 150, for changes. example, is dominated by cereal, sweet and nutty notes.
MALT SPECIFICATION moisture % max. 6.0 extract fine % dm min. 75 color °EBC 100 ± 10 Caramel malts give intensity to the wort colour, improve the beer’s color °EBC 150 ± 20 head retention and increase its density. color °EBC 200 ± 20 color °EBC 250 ± 20
www.vikingmalt.com Last update: 30.8.2016
19 BREWER’S SPECIAL Viking Cara Plus 10
MALT CHARACTER PACKAGING AND AVAILABILITY
Cara Plus 10 is a new type of low color caramel As a standard malt is available in bulk, malt. Cara Plus 10 is produced using a unique containers, big bags and 25 kg pp bags. malting program and novel drying technique Available from Finland. based on indirect heating. In the process starch is gelatinized and saccharified within the kernel. STORAGE AND SAFETY Cara Plus 10 is sweet and caramel-like. Malt should be stored in a cool (< 20 C), dry (< 40 RH %) and odorless place. Under these FLAVOR CONTRIBUTION conditions the shelf-life of malt is imum one year.
Keep malts away from hot surfaces and do not inhale the malt dust.
GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic, Kosher and other specific certificates are granted locally.
No GMO raw materials are used. Analysis of our malts are carried out APPLICATIONS according to EBC Analytica (or similar) when possible. Cara Plus 10 has been shown to improve foam formation and flavor stability. Cara Plus 10 is used Product descriptions are subject to crop to produce full-bodied beer with a clean, round changes. flavor. Due to its low color value, Cara Plus 10 is suitable also for light colored beers. Cara Plus 10 is rather similar to Cara Pale and can substitute Cara Pale in most recipes. Typical dosage rate up to 30%.
MALT SPECIFICATION Caramel malts give intensity to the wort colour, improve the moisture % max. 7.5 beer’s head retention and extract % min. 77 increase its density. color °EBC max 10
www.vikingmalt.com Last update: 30.8.2016
20 PRODUCTS_VM_BREWER’S-SPECIAL_CARAPALE-ID-128.pdf 1 02/11/16 13:08
BREWER’S SPECIAL Viking Caramel Pale
MALT CHARACTER STORAGE AND SAFETY
Caramel Pale Malt is produced by roasting green Malt should be stored in a cool (< 20 C), dry malt. Despite the low color value, Caramel Pale is (< 40 RH %) and odorless place. Under these true caramel malt, i.e. the starch has been conditions the shelf-life of malt is minimum gelatinized and saccharified within the kernel. one year. Caramel Pale is sweet and caramel like having Keep malts away from hot surfaces and do also toffee and fruity notes. The enzymatic activity not inhale the malt dust. of Caramel Pale is negligible.
FLAVOR CONTRIBUTION GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001. Organic, Kosher and other specific certificates are granted locally.
No GMO raw materials are used.
Analysis of our malts are carried out according to EBC Analytica (or similar) when possible.
Product descriptions are subjectable to crop
changes. SPECIAL BREWER’S
APPLICATIONS
Caramel Pale is used to produce a full-bodied beer with a clean, round flavor. Due to its low color value it is suitable also for light colored beers. Dosage rate is typically up to 30%.
Viking Malt’s Caramel malts are MALT SPECIFICATION made from greenmalt taken into a malt roastery from germination moisture % max. 7.5 just before kilning. The raw material for our Caramel malts is extract fine % dm min. 77.0 exactly the same as for high quality pilsner malt. color °EBC 8 ± 2
PACKAGING AND AVAILABILITY
As a standard malt is available in bulk, containers, big bags and 25 kg pp bags.
www.vikingmalt.com Last update: 30.8.2016
21 PRODUCTS_VM_BREWER’S-SPECIAL_CHOCOLATE_LIGHT-ID-1057.pdf 1 02/11/16 13:08
BREWER’S SPECIAL Viking Chocolate Light Malt
MALT CHARACTER STORAGE AND SAFETY
Chocolate Light Malt is produced by roasting from Malt should be stored in a cool (< 20 C), dry pilsner malt. The amylolytic activity of Chocolate (< 40 RH %) and odorless place. Under these Malt is zero. The amount of fermentable extract is conditions the shelf-life of malt is minimum rather low. one year.
Keep malts away from hot surfaces and FLAVOR CONTRIBUTION do not inhale the malt dust. "Chocolate" refers primarily to the malt's color, not GENERAL REMARKS its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty / roasted Our malts are produced according to ISO taste, depending on the amount used. Aromas 9001, ISO 22000 and ISO 14001. and tastes of coffee and chocolate can be found Organic, Kosher and other specific and they are well balancing the overall taste. certificates are granted locally.
APPLICATIONS No GMO raw materials are used. Analysis of our malts are carried out Chocolate Malt is mainly included in for Porters according to EBC Analytica (or similar) when and Stouts, but it can also be used for any other possible. dark colored beers like Dark Ales due to its strong coloring value. Chocolate Malt contributes roasted Product descriptions are subject to crop flavors and aromas with hints of dark chocolate changes. and coffee in any beer. Already with rather low dosage portions a remarkable increase in color can be found together with changes in flavor and aroma. Typical dosage rate of Chocolate Malt is normally under 5-10%.
MALT SPECIFICATION
moisture % max. 5.0 Chocolate malt, unlike caramel extract % min. 68 malts, is obtained from dry malt, fine dm color °EBC 350-450 which undergoes caramelisation in the process of roasting as a result of exposing sugars to the PACKAGING AND AVAILABILITY operation of high temperature.
Chocolate malt is available in bulk, containers, big bags and 25 kg pp bags.
Available from Poland.
www.vikingmalt.com Last update: 30.8.2016 22 PRODUCTS_VM_BREWER’S-SPECIAL_CHOCOLATE_DARK-ID-1311.pdf 1 02/11/16 13:09
BREWER’S SPECIAL Viking Chocolate Dark Malt
MALT CHARACTER PACKAGING AND AVAILABILITY
Chocolate Dark Malt is produced by roasting from Chocolate malt is available in bulk, pilsner malt. Final temperature and roasting time containers, big bags and 25 kg pp bags. is somewhat lower compared to our Black Malt. Available from Finland and Poland. The amylolytic activity of Chocolate Dark Malt is zero. The amount of fermentable extract is rather low. STORAGE AND SAFETY
Malt should be stored in a cool (< 20 C), dry FLAVOR CONTRIBUTION (< 40 RH %) and odorless place. Under these conditions the shelf-life of malt is minimum one year.
Keep malts away from hot surfaces and do not inhale the malt dust.
GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic, Kosher and other specific SPECIAL BREWER’S certificates are granted locally. Flavor of Chocolate Dark Malt is burnt, bitter and No GMO raw materials are used. smoky, but not that intense as with Black malt. Aromas and tastes of coffee and chocolate can be Analysis of our malts are carried out found and they are well balancing the overall according to EBC Analytica (or similar) when taste. possible. APPLICATIONS Product descriptions are subject to crop changes. Chocolate Dark Malt is mainly included in grists for Porters and Stouts, but it can also be used for any other dark colored beers like Dark Ales due to its strong coloring value. Chocolate Malt contributes roasted flavors and aromas with hints of dark chocolate and coffee in any beer. Already with rather low dosage portions a remarkable increase in color can be found together with changes in flavor and aroma. Typical dosage rate Chocolate malt, unlike caramel malts, is obtained from dry malt, of Chocolate Dark Malt is normally under 10%. which undergoes caramelisation in the process of roasting as a result of exposing sugars to the operation MALT SPECIFICATION of high temperature.
moisture % max. 5.0
extract fine % dm min. 67
color °EBC 800 – 1000
www.vikingmalt.com Last update: 27.9.2016 23 PRODUCTS_VM_BREWER’S-SPECIAL_DARK_ALE-ID-1071.pdf 1 02/11/16 13:09
BREWER’S SPECIAL Viking Dark Ale Malt
MALT CHARACTER STORAGE AND SAFETY
The curing temperature of Dark Ale Malt is 105 – Malt should be stored in a cool (< 20 C), dry 110 °C. A special malting program and prolonged (< 40 RH %) and odorless place. Under these kilning ensure the right flavor. The enzymatic conditions the shelf-life of malt is minimum activity of Dark Ale is low. Flavor of Dark Ale malt one year. is cereal and sweet with some nice aromas of Keep malts away from hot surfaces and do roasted nuts and fruits. not inhale the malt dust. FLAVOR CONTRIBUTION GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic, Kosher and other specific certificates are granted locally.
No GMO raw materials are used.
Analysis of our malts are carried out according to EBC Analytica (or similar) when possible. Product descriptions are subjectable to crop changes. APPLICATIONS
Dark Ale is an aromatic malt recommended for any beer to enhance color and aroma. Ideal for Brown Ales and Dark lagers. Recommended usage up to 30 % of the grist.
MALT SPECIFICATION When producing Dark Ale Malt steeping takes 1 day, germination takes 5-6 days, kilning takes 1 day and moisture % max.5.0 then 1 day for deculming the malts, moving them to malt storage silo and extract fine % dm min. 78 having the analysis done. 8-9 days color °EBC 30 – 40 under maltster’s intensive surveillance.
wort pH max. 5.8
protein % dm max. 11.5
PACKAGING AND AVAILABILITY
Malt is available in bulk, containers, big bags and bags 25 kg pp bags.
Available from Finland.
www.vikingmalt.com Last update: 27.9.2016
24 PRODUCTS_VM_BREWER’S-SPECIAL_RED_ALE-ID-105.pdf 1 02/11/16 13:09
BREWER’S SPECIAL Viking Red Ale Malt
MALT CHARACTER PACKAGING AND AVAILABILITY
Red Ale Malt is aromatic malt rich in Red Ale Malt is available in bulk, melanoidins. It is recommended for dark beers containers big bags and 25 kg pp bags. to enhance reddish color and aroma. A special Red Ale Malt is available from Finland and malting program is used to ensure the right Poland. flavor and aroma through controlled Maillard reaction. STORAGE AND SAFETY Flavor of Red Ale Malt is malty and bitter but Malt should be stored in a cool (< 20 C), also roasted and nutty flavors can be found dry (< 40 RH %) and odorless place. with long lasting linger. Red Ale Malt is also Under these conditions the shelf-life of slightly acidic. The amylolytic activity of Red malt is minimum one year. Ale Malt is low. Keep malts away from hot surfaces and FLAVOR CONTRIBUTION do not inhale the malt dust. GENERAL REMARKS
Our products are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic, Kosher and other specific certificates are granted locally. BREWER’S SPECIAL BREWER’S No GMO raw materials are used.
Analysis of our products are carried out according to EBC Analytica (or similar) when possible. APPLICATIONS Product descriptions are subject to crop changes. Red Ale Malt is strongly aromatic malt, with coloring capability. It is Ideal for special ales like APA, IPA, Red Ale and Dark Lagers. Recommended usage is up to 20 % of the grist. MALT SPECIFICATION
moisture % max. 5.0 Viking Red Ale Malt contain aromatic compounds called Melanoidins, which extract fine % dm min. 75 originate as a result of carbohydrates’ reactions with amino-acids in high color °EBC 70 ± 10 kilning temperatures.
www.vikingmalt.com Last update: 1.9.2016
25 PRODUCTS_VM_BREWER’S-SPECIAL_COOKIE-ID-132.pdf 1 02/11/16 13:10
BREWER’S SPECIAL Viking Cookie Malt
MALT CHARACTER STORAGE AND SAFETY
Cookie Malt is produced by roasting from high Malt should be stored in a cool (< 20 C), dry quality pilsner malt. The amylolytic activity of (< 40 RH %) and odorless place. Under these Cookie Malt is negligible. As its name stands conditions the shelf-life of malt is minimum Cookie Malt contributes mild and pleasant roasted one year. cereal flavors and aromas with hints of pop-corn Keep malts away from hot surfaces and and biscuits. do not inhale the malt dust. FLAVOR CONTRIBUTION PACKAGING AND AVAILABILITY
Cookie malt is available in bulk, containers, big bags and 25 kg pp bags. Available from Finland and Poland.
GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic, Kosher and other specific certificates are granted locally.
No GMO raw materials are used. APPLICATIONS Analysis of our malts are carried out according to EBC Analytica (or similar) when possible. Cookie Malt is mainly included in grist for ales and lagers, but it can also be used for any beer where Product descriptions are subject to crop nice golden color and typical flavors are favored. changes. Already with rather low dosage portions the effect on flavor can be noted. Typical dosage rate of Cookie Malt is normally under 20%.
MALT SPECIFICATION
moisture % max. 6.0
extract fine % dm min. 72 “Cookie” in name of malt refers to flavor attributes that are familiar from color °EBC 40 - 60 bakery products. Cookie malt is lightly roasted with properties of black and chocolate malt. They bring toasted characteristics typical in Belgian beers or Ales.
www.vikingmalt.com Last update: 20.9.2016
26 PRODUCTS_VM_BREWER’S-SPECIAL_SAHTI-ID-103.pdf 1 02/11/16 16:28
BREWER’S SPECIAL Viking Sahti Malt
MALT CHARACTER STORAGE AND SAFETY
Sahti Malt is a traditional Finnish malt Malt should be stored in a cool (< 20 C), blend containing high quality pilsner malt dry (< 40 RH %) and odorless place. and variety of special malts to reach its Under these conditions the shelf-life of unique flavor and aroma. When doing malt is minimum one year. Keep malts Sahti blend a special emphasis is made to away from hot surfaces and do not inhale make sure the amylase activities and FAN the malt dust. levels are high enough for smooth mashing and fermenting operations. GENERAL REMARKS FLAVOR CONTRIBUTION Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001. Sahti Malt blend has a strong, round and Organic, Kosher and other specific malty flavor. Hints of slightly roasted nuts certificates are granted locally. and fruits can be found combined with some sweetness. No GMO raw materials are used. APPLICATIONS Analysis of our malts are carried out according to EBC Analytica (or similar) Sahti Malt blend is planned to be used when possible. only for Sahti manufacturing. Product descriptions are subjectable to MALT SPECIFICATION crop changes. BREWER’S SPECIAL BREWER’S moisture % max. 5.0
extract fine % dm min. 80
color °EBC 7,5 ± 2,5
sacharification min max 20
FAN mg/l min 130 The contemporary Sahti is a beer based on barley malt, diastatic power WK dm min 200 however it may contain both oats and rye, which makes up up to 10% of the feed, though some, ancient recipes are PACKAGING wholly based on this grain. Each household in Finland Sahti Malt is available in crushed form in making Sahti does it their own 25 kg bags. way though, which makes this beer really exceptional. Sahti Malt is available from Finland.
www.vikingmalt.com Last update: 8/26/2016 1:00:00 PM
27 PRODUCTS_VM_BLACK-ID-93.pdf 1 02/11/16 13:10
BREWER’S SPECIAL Viking Black Malt
MALT CHARACTER PACKAGING AND AVAILABILITY
Black Malt is produced by roasting pilsner malt. Black Malt is available in bulk, containers, big Final temperature is more than 200 C. The bags and 25 kg pp bags. amylolytic activity of Black Malt is zero. The Available from Finland and Poland. amount of fermentable extract is low.
STORAGE AND SAFETY FLAVOR CONTRIBUTION
The flavor of Black Malt is harsh but less acrid Malt should be stored in a cool (< 20 C), dry than that of roasted barley. Burnt and smoky (< 40 RH %) and odorless place. Under these flavors are strong. conditions the shelf-life of malt is minimum one year. Keep malts away from hot surfaces and do not inhale the malt dust.
GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic, Kosher and other specific certificates are granted locally.
No GMO raw materials are used. Analysis of our malts are carried out according APPLICATIONS to EBC Analytica (or similar) when possible.
Black Malt is used in dark beers like stouts and Product descriptions are subject to crop porters, mainly for its strong coloring ability. changes. Normally portions 1-2% give a remarkable increase in color without significant change in flavor. By raising the percentage of Black Malt in malt bill the changes in taste can be found quickly. Dosage rates more than 10% are rare.
MALT SPECIFICATION
moisture % max. 5.0 Viking Black Malt is the darkest colored malt we can provide. The right color formation takes place only within extract fine % dm min. 65 few minutes in the end of the roasting process. color °EBC 1 300 – 1 500
www.vikingmalt.com Last update: 1.9.2016
28 PRODUCTS_VM_BREWER’S-SPECIAL_BLACK_PEARLED-ID-1058.pdf 1 02/11/16 13:11
BREWER’S SPECIAL Viking Pearled Black Malt
MALT CHARACTER STORAGE AND SAFETY
Pearled Black Malt is produced by roasting Malt should be stored in a cool (< 20 C), pearled pilsner malt. Barley husk is removed by dry (< 40 RH %) and odorless place. Under pearling before malting and roasting. these conditions the shelf-life of malt is minimum one year. Keep malts away from Malt has bitterness due to pearling and nice dark- hot surfaces and do not inhale the malt dust. coffee color and aroma. Malt has no amylolytic activity and the amount of fermentable extract is GENERAL REMARKS low. Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001. FLAVOR CONTRIBUTION Organic, Kosher and other specific certificates are granted locally. The flavor of Black Pearled Malt is harsh but less bitter than that of black malt or roasted barley. No GMO raw materials are used. Burnt and smoky flavors are strong. Analysis of our malts are carried out according to EBC Analytica (or similar) when possible. APPLICATIONS Product descriptions are subject to crop changes. Pearled Black Malt is used in dark beers like stouts and porters, mainly for its strong coloring ability. Normally portions 1-2% give a remarkable SPECIAL BREWER’S increase in color without significant change in flavor. By raising the percentage of Pearled Black Malt in malt bill the changes in taste can be found quickly, but slower than for typical Black Malt. Dosage rates more than 10% are rare.
Black malt is a source of strongly MALT SPECIFICATION colouring, aromatic and flavoring substances. It is added to dark pastries, rye bread, bread rolls and moisture % max. 5.0 also to wholemeal products. To extract the whole taste and extract fine % dm min. 65 aroma from the malt, it should be ground before using. color °EBC 800 – 1200
PACKAGING AND AVAILABILITY
Pearled Black Malt is available in bulk, containers, big bags and 25 kg pp bags.
Available from Poland.
www.vikingmalt.com Last update: 30.8.2016
29 PRODUCTS_VM_BREWER’S-SPECIAL_ROASTED_BARLEY-ID-1273.pdf 1 02/11/16 13:12
BREWER’S SPECIAL Viking Roasted Barley
MALT CHARACTER GENERAL REMARKS
Roasted Barley is produced by roasting good Our products are produced according to ISO quality malting barley grains. The roasting process 9001, ISO 22000 and ISO 14001. is similar to that of Black Malt with extra care Organic, Kosher and other specific taken to not burn the grain. Final temperature is certificates are granted locally. more than 200 C. No GMO raw materials are used.
FLAVOR CONTRIBUTION Analysis of our products are carried out according to EBC Analytica (or similar) when The flavor of Roasted Barley is harsh and bitterer possible. than that of black malt. Burnt and smoky flavors Product descriptions are subject to crop are strong. changes.
APPLICATIONS
Roasted barley is used in dark beers like stouts and porters, mainly for its strong coloring ability. Roasted barley will impart a dry flavor and substantial color. Roasted grains of non-malted crops, such as barley, wheat or MALT SPECIFICATION rye give beers not only color, but also characteristic, slightly crude moisture % max. 5.0 ‘grain’ aftertaste. They find broad use in brewing special and holiday extract fine % dm min. 70 beers. color °EBC min. 900
PACKAGING AND AVAILABILITY
As a standard malt is available in bulk, containers, big bags and 25 kg pp bags.
Available from Poland.
STORAGE AND SAFETY
Roasted barley should be stored in a cool (< 20 C), dry (< 40 RH %) and odorless place. Under these conditions the shelf-life of malt is minimum one year. Keep products away from hot surfaces and do not inhale the malt dust.
www.vikingmalt.com Last update: 6.9.2016
30 BREWER’S SPECIAL BREWER’S
31 BREWER'S ORGANIC
Our Organic choice for organic brews. No pesticides or artificial fertilizers are used in the chain of production. Carefully selected lots from the tested malting barley varieties that are suitable for organic cultivation. They possess the same primary malt characters as their non-organic twins. PRODUCTS_VM_ORGANIC_PILSNER-ID-99.pdf 1 02/11/16 13:13
BREWER’S ORGANIC Viking Pilsner Malt Organic
MALT CHARACTER PACKAGING AND AVALABILITY
Organic Pilsner Malt is made from 2-row organic As a standard malt is available in bulk, spring barley. Steeping and germination containers, big bags and 25 kg pp bags. conditions are chosen to promote even Available from Finland and Poland. germination and homogenous modification. The final air-on temperature in kilning is typically 80-85 °C. Pilsner malt flavor is usually described as STORAGE AND SAFETY slighty nutty and biscuit. Malt should be stored in a cool (< 20 C), dry (< 40 RH %) and odourless place. Under FLAVOR CONTRIBUTION these conditions the shelf-life of malt is minimum one year.
Keep malts away from hot surfaces and do not inhale the malt dust.
GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001. Organic, Kosher and other specific certificates are granted locally.
No GMO raw materials are used.
Analysis of our malts are carried out according to EBC Analytica (or similar) when possible.
APPLICATIONS Product descriptions are subject to crop
changes. ORGANIC BREWER'S Organic Pilsner Malt can be used for all kind of organic beers or whiskies. The color of the pilsner malt is low.
MALT SPECIFICATION
moisture % max. 5.0
extract fine % dm min. 79 All our organic malts are produced of special, carefully selected brewing color °EBC 3 – 5 barley varieties, grown in accordance with the standards of organic farming. protein % dm max. 12.5 The crops are grown without using artificial fertilizers, herbicides soluble nitrogen mg/100g 600-900 and genetically modified organisms (GMO). Carefully planned crop rotation free amino nitrogen mg/l min. 130 with a few years cycle is also of key importance. friability % min. 75
diastatic power WK dm Min. 220
www.vikingmalt.com Last update: 30.8.2016 33 PRODUCTS_VM_ORGANIC_PALE_ALE-ID-97.pdf 1 02/11/16 13:14
BREWER’S ORGANIC Viking Pale Ale Malt Organic
MALT CHARACTER STORAGE AND SAFETY
Organic Pale Ale Malt is made from 2-row spring Malt should be stored in a cool (< 20 C), barley. High degree of modification promotes easy dry (< 40 RH %) and odourless place. Under processability. Malt flavor contributes specially to these conditions the shelf-life of malt is sweet and nutty notes. It is ideal malt for ales and minimum one year. Keep malts away from special lagers. The colouring power of Pale Ale hot surfaces and do not inhale the malt dust. Malt is not too strong, which makes it also suitable for subtle colour correction of regular lagers. GENERAL REMARKS
FLAVOR CONTRIBUTION Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic, Kosher and other specific certificates are granted locally. No GMO raw materials are used.
Analysis of our malts are carried out according to EBC Analytica (or similar) when possible. Product descriptions are subject to crop changes.
APPLICATIONS
For all kind of beers or whiskies. The color of the pale ale malt is rather low.
MALT SPECIFICATION
moisture % max. 5 All our organic malts are produced of special, carefully selected brewing barley varieties, grown in accordance extract fine % dm min. 78 with the standards of organic farming. The crops are grown without using color °EBC 4 – 7 artificial fertilizers, herbicides and genetically modified organisms protein % dm max. 12.5 (GMO). Carefully planned crop rotation with a few years cycle is also of key kolbach % min 43 importance. friability % min 85
PACKAGING AND AVAILABILITY
As a standard malt is available in bulk, containers, big bags and 25 kg pp bags. Available from Finland and Poland.
www.vikingmalt.com Last update: 30.8.2016 34 PRODUCTS_VM_ORGANIC_MUNICH_LIGHT-ID-1135.pdf 1 31/10/16 16:57
BREWER’S ORGANIC Viking Munich Light Organic
MALT CHARACTER PACKAGING AND AVAILABILITY
Curing temperatures in the range of 110 – 120 °C As a standard malt is available in bulk, give the malt an aromatic, nutty character. The containers, big bags and 25 kg pp bags. high curing temperature results in clearly reduced Available from Poland and Finland. enzyme activities compared to Pilsner Malt. FLAVOR CONTRIBUTION STORAGE AND SAFETY
Malt should be stored in a cool (< 20 C), dry (< 40 RH %) and odorless place. Under these conditions the shelf-life of malt is minimum one year.
Keep malts away from hot surfaces and do not inhale the malt dust.
GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic, Kosher and other specific certificates are granted locally. APPLICATIONS No GMO raw materials are used. Analysis of our malts are carried out Organic Munich Malt is ideal malt for dark lagers, according to EBC Analytica (or similar) when festival beers and bocks for underlining malty possible. flavors and full bodied taste. The decreased enzyme activities have to be taken into Product descriptions are subject to crop consideration when designing the brewing recipe. changes. ORGANIC BREWER'S MALT SPECIFICATION
moisture % max. 5
extract fine % min. 78
color °EBC 14 – 20
protein % max. 12.5 All our organic malts are produced of special, carefully selected brewing barley varieties, grown in accordance OTHER TYPICAL ANALYSIS VALUES with the standards of organic farming. The crops are grown without using artificial fertilizers, herbicides FAN mg/l 130 – 170 and genetically modified organisms (GMO). Carefully planned crop rotation with a few years cycle is also of key friability % >75 importance. saccharification min <15
www.vikingmalt.com Last update: 30.8.2016 35 PRODUCTS_VM_ORGANIC_CARAMEL_100-ID-1028.pdf 1 02/11/16 13:15
BREWER’S ORGANIC Viking Caramel Malt 100 Organic
MALT CHARACTER PACKAGING AND AVAILABILITY
Organic Caramel Malt 100 is made from organic As a standard malt is available in bulk, green malt in a roastery. A high degree of containers, big bags and 25 kg pp bags. caramelization is characteristic of this malt. The Available from Finland and Poland. amylolytic activity of Organic Caramel Malt 100 is zero. Maillard products formed in the roasting STORAGE AND SAFETY process can act as antioxidants and contribute to flavor stability. Organic Caramel Malt 100 usually Malt should be stored in a cool (< 20 C), improves foam quality and head retention. dry (< 40 RH %) and odorless place. Under these conditions the shelf-life of malt is minimum one year. FLAVOR CONTRIBUTION Keep malts away from hot surfaces and do not inhale the malt dust. GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001 Organic, Kosher and other specific certificates are granted locally.
No GMO raw materials are used
All the used barley varieties are tested and approved for malting and brewing
Analysis of our malts are carried out according to EBC Analytica (or similar) when possible
Product descriptions are subject to crop APPLICATIONS changes
Organic Caramel Malt 100 is well suited for winter beers, ale-type beers and other aromatic beers like dark lagers and stouts. Small amounts can be used for color adjustment and flavor enrichment of pale lagers as well.
MALT SPECIFICATION All our organic malts are produced of special, carefully selected brewing moisture % max. 5.5 barley varieties, grown in accordance with the standards of organic farming. extract fine % dm min. 75 The crops are grown without using artificial fertilizers, herbicides color °EBC 100 ± 10 and genetically modified organisms (GMO). Carefully planned crop rotation with a few years cycle is also of key importance.
www.vikingmalt.com Last update: 19.9.2016 36 PRODUCTS_VM_ORGANIC_BLACK-ID-90.pdf 1 02/11/16 13:15
BREWER’S ORGANIC Viking Black Malt Organic
MALT CHARACTER STORAGE AND SAFETY
Organic Black Malt is produced by roasting Malt should be stored in a cool (< 20 C), dry organic pilsner malt. Final temperature is more (< 40 RH %) and odorless place. Under these than 200 C. The amylolytic activity of Organic conditions the shelf-life of malt is minimum Black Malt is zero. The amount of fermentable one year. Keep malts away from hot surfaces extract is low. and do not inhale the malt dust.
FLAVOR CONTRIBUTION GENERAL REMARKS
The flavor of Organic Black Malt is harsh but less Our malts are produced according to acrid than that of roasted barley. Burnt and smoky ISO 9001, ISO 22000 and ISO 14001. flavors are strong. Organic, Kosher and other specific certificates are granted locally. APPLICATIONS No GMO raw materials are used.
Organic Black Malt is used in stouts and porters, Analysis of our malts are carried out according mainly for its strong coloring ability. Normally to EBC Analytica (or similar) when possible. portions 1-2% give a remarkable increase in color Product descriptions are subjectable to crop without significant change in flavor. By raising the changes. percentage of Organic Black Malt in malt bill the changes in taste can be found quickly. Dosage rates more than 10% are rare.
MALT SPECIFICATION
moisture % max. 5.0 ORGANIC BREWER'S
extract fine % dm min. 65 All our organic malts are produced color °EBC 1300 – 1500 of special, carefully selected brewing barley varieties, grown in accordance with the standards of organic farming. The crops are grown without using PACKAGING AND AVAILABILITY artificial fertilizers, herbicides and genetically modified organisms As a standard malt is available in bulk, containers, (GMO). Carefully planned crop rotation with a few years cycle is also of key big bags and 25 kg pp bags. importance. Available from Finland and Poland.
www.vikingmalt.com Last update: 30.8.2016 37 COLORADO
Would you like to try something new? Try our three di!erent Colorado malts. They are produced by us under license from Colorado Malting Company - the pioneer of craft malts in the USA.
38 COLORADO MALT Colorado Pale Base Malt
MALT CHARACTER PACKAGING
Colorado Pale Base Malt is made from 2-row spring Pale Base Malt is available in bulk, big bags and 25 kg barley. Main variety that is used is Scarlett. After going pp/pe bags. through custom malting process, the final air-on temperature in kilning is targeted to 85 °C. STORAGE AND SAFETY
Malt should be stored in a cool (< 20 C), dry (< 40 RH FLAVOR CONTRIBUTION %) and odorless place. Under these conditions the shelf-life of malt is minimum one year. Colorado Pale Base Malts flavor is usually described as Keep malts away from hot surfaces and do not inhale slightly nutty, sweet and malty. the malt dust.
GENERAL REMARKS This malt is produced according to the Colorado Malt- ing Company standards and specification in cooperation with Viking Malt. Malts are produced according to ISO 9001, ISO 22000 and ISO 14001. Kosher certified. No GMO raw materials are used. All the used barley varieties are tested and approved for malting and brewing. Analysis of our malts are carried out according to EBC APPLICATIONS Analytica (or similar) when possible. Pale Base Malt is a great malt for all malt beers, Product descriptions are subjectable to crop changes. especially for ales due the high activity and light character. The dosage rate can be up to whole bill but typically portion of 50-70 % and rest of the malt bill can be inactive special malts.
MALT SPECIFICATION moisture % max. 6.0 extract fine % dm >81.0 Did you know that the first bag of color °EBC max. 5.0 Colorado Pale Base Malt was given away for free to a brewer in the COLORADO co lor SRM* max. 2.5 mountains of Colorado. diastatic power WK dm >300
°L ** >90
Other typical values protein % dm min. 10 sol. nitrogen mg/100 650-750 free amino nitrogen mg/l 170 friability % >85 *calculative value: 1 SRM ~ 0,5 x EBC
** calculative value: Lintner =(WK+16)/3,5
39 PRODUCT_CM_COLORADO MALT_HONIG (ID 817)_1.pdf 1 02/11/16 10:58
CO LORADO MALT Colorado Honig Malt
MALT CHARACTER Diastatic Power WK 120-180 Colorado Honig Malt has an unique flavor after Diastatic Power °Lintner** 38-56 going through selected steeping and germination
conditions and diverse kilning program. During * calculative value: SRM ~ 0,5 x °EBC first steps of kilning the green malt is put through ** calculative value: °Lintner =(WK+16)/3,5 demanding kilning conditions before long lasting
gentle drying period. The amylolytic activity of PACKAGING this dextrin type malt is modest. As a standard malt is available in 25 kg FLAVOR CONTRIBUTION pp/pe bags.
As its name says Honig Malt contributes STORAGE AND SAFETY pleasant sweet, caramel, toffee and honey type flavors and aromas with hints of cookie. Malt should be stored in a cool (< 20 C), dry (< 40 RH %) and odourless place. Under these conditions the shelf-life of malt is minimum one year. Keep malts away from hot surfaces and do not inhale the malt dust.
GENERAL REMARKS
This malt is produced according to the Colorado Malting Company standards and specification in cooperation with Viking Malt. Malts are produced according to ISO 9001, ISO 22000 and ISO 14001. APPLICATIONS Kosher certified. No GMO raw materials are used. Colorado Honig Malt can be used in grists for All the used barley varieties are tested and ales and lagers to give fullness and approved for malting and brewing. sweetness in overall taste supporting good head retention. As Honig Malt is light Analysis of our malts are carried out according colored with not too overwhelming taste to EBC Analytica (or similar) when possible. dosage rate can be up to 30%. Product descriptions are subjectable to crop changes.
MALT SPECIFICATION
moisture % max.. 6
extract fine % d.m. min. 80 color °EBC 10 – 15 The population in State of SRM 5 – 8 color* Colorado is ~5,5 million people
which is about the same as in
Other typical values Finland. The highest
temperature measured in protein % d.m. min. 10 Colorado is +48 deg. C, and the lowest is -52 deg. C. min. 70 apparent attenuation % In Finland the same figures are +37,2 deg. C and -51,5 deg. C. FAN mg/l 140 – 180
40 PRODUCT_CM_CRYSTAL 10L 2016 (ID 901)_1.pdf 1 02/11/16 10:54
PRODUCT_CM_CRYSTAL 10L 2016 (ID 901)_1.pdf 1 31/10/16 13:56
COLORADO MALT Colorado Crystal 10°L
MALT CHARACTER STORAGE AND SAFETY
Colorado Crystal 10°L is caramel malt Malt should be stored in a cool (< 20 C), roasted from well modified green malt. dry (< 40 RH %) and odorless place. The color is not very offensive and the hue Under these conditions the shelf-life of of it is golden–red makes it suitable for malt is minimum one year. Keep malts many brews. The amylolytic activity of away from hot surfaces and do not inhale Crystal 10°L is negligible. the malt dust.
FLAVOR CONTRIBUTION PACKAGING
Colorado Crystal 10°L flavor is usually Colorado Crystal 10°is available in big described as Sweet and Caramel with hint bags and 25 kg pp/pe bags of roasted malty flavor.
GENERAL REMARKS APPLICATIONS This malt is produced according to the Crystal 10°L is an excellent choice when Colorado Malting Company standards and beer is wanted to be full-bodied, with specification in cooperation with Viking clean, round flavor. As the coloring value Malt . is not too high, it fits perfectly in many light Malts are produced according to ISO colored beers. Typical dosage rates are 9001, ISO 22000 and ISO 14001. up to 20%.
PRODUCT_CM_CRYSTALKos h 10Ler c 2016ertif ie(IDd. 901)_2.pdf 1 03/11/16 10:10
No GMO raw materials are used. MALT SPECIFICATION All the used barley varieties are tested moisture % max. 6 and approved for malting and brewing.
extract fine % min.77 Analys is of our malts are carried out dm 80 according to EBC Analytica (or similar) color °EBC 15 - 25 when possible. color* SRM 7 - 13
Product descriptions are subjectable to COLORADO *calculative value: crop changes. 1 SRM ~ 1 Lovibond unit and 0,5 x EBC
www.vikingmalt.com Last update: 31.10.2016 10:50 The word Colorado is Spanish for the "color red" and refers to the muddy Colorado River.
41
www.vikingmalt.com Last update: 31.10.2016 10:50
SMOKED SPECIAL
Tune up your product with our new malts with smoky character. The raw material for smoked malts has gone through the same acceptance procedures as all our oth- er malts. These malts are smoked with novel equipment and technique. Origin of smoke is peat or wood.
42 PRODUCTS_VM_SMOKED-SPECIAL_SMOKED_WHEAT_OAK-ID-1112.pdf 1 31/10/16 14:04
SMOKED SPECIAL Viking Smoked Wheat Malt
MALT CHARACTER STORAGE AND SAFETY
Smoke Wheat Malt is produced by using the oak Malt should be stored in a cool (< 20 C), dry from the unique, natural areas located in the (< 40 RH %) and odourless place. Under north-east of Poland. These are called “Polish these conditions the shelf-life of malt is Green Lungs. Smoke from oak gives the malt minimum one year. specific and delicate aroma. Keep malts away from hot surfaces and do Due to relatively low processing temperatures, not inhale the malt dust. enzymatic activities and other good brewing properties are maintained. PACKAGING AND AVAILABILITY As a standard malt is available in bulk, containers, big bags and 25 kg pp bags. FLAVOR CONTRIBUTION Available from Poland (whole grains).
GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic certificates are permitted locally
No GMO raw materials are used
All the used barley varieties are tested and approved for malting and brewing
Analysis of our malts are carried out according to EBC Analytica (or similar) when possible APPLICATIONS Product descriptions are subject to crop In the brewing Smoked Wheat Malt can be used changes for beer called “grodziskie” and other special beers. Smoked Malt can be also used in bakeries as a spice.
MALT SPECIFICATION
moisture % max. 9.0
extract fine % dm min. 81 After 2nd World War in Poland, for colour °EBC max. 10 the production of the classic malt protein % dm max. 13.5 called “grodziski" were used red wheat varieties, giving a higher
total phenols ppm 5.0-10.0 extract and containing less SPECIAL SMOKED protein.
www.vikingmalt.com Last update: 30.8.2016
43 PRODUCTS_VM_SMOKED-SPECIAL_SMOKED-MALT-ID-1115.pdf 1 31/10/16 16:05
SMOKED SPECIAL Viking Smoked Malt
MALT CHARACTER STORAGE AND SAFETY
Smoked malts are produced from 2 row spring Malt should be stored in a cool (< 20 C), malting barley, null lox variety. The flavors of dry (< 40 RH %) and odourless place. Under these malts are as with pilsner malt with rather these conditions the shelf-life of malt is strong smoky flavor depending on type of wood minimum one year. used for smoking. We can use apple, beech, Keep malts away from hot surfaces and do cherry, sweet cherry and pear wood delivered not inhale the malt dust. from ecological, clean areas.
Due to relatively low processing temperatures, PACKAGING AND AVAILABILITY enzymatic activities and other good brewing Smoked malt is available in bulk, containers, properties are maintained. big bags and 25 kg pp bags.
FLAVOR CONTRIBUTION Available from Poland (whole grains).
Pear wood smoked malt GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic certificates are permitted locally
No GMO raw materials are used
All the used barley varieties are tested and approved for malting and brewing
Analysis of our malts are carried out according to EBC Analytica (or similar) when possible APPLICATIONS Product descriptions are subject to crop In the brewing Smoked Malts can be changes. considered as pilsner malt with a special aroma as Smoked Malts flavor and taste profile is not too overwhelming. Smoked Malts can be also used in bakeries as a spice.
MALT SPECIFICATION
moisture % max. 9.0 For smoking our malt we use wood extract fine % dm min. 82 from the unique, natural areas located in the north-east of Poland. These are colour °EBC max. 10 called “Polish Green Lungs”
protein % dm max. 11.5
total phenolsppm 5.0-10.0
www.vikingmalt.com Last update: 9/19/2016 10:50:00 AM
44 PRODUCTS_VM_SMOKED-SPECIAL_LIGHTLY_PEATED-ID-102.pdf 1 02/11/16 13:17
SMOKED SPECIAL Viking Lightly Peated Malt
MALT CHARACTER STORAGE AND SAFETY
The flavor of this malt is as with pilsner malt with Malt should be stored in a cool (< 20 C), dry hue of peat and smoke. Varieties suitable for (< 40 RH %) and odorless place. Under these peat-curing process are used. Due to relatively conditions the shelf-life of malt is minimum low processing temperatures, enzymatic activities one year. and other good brewing properties are Keep malts away from hot surfaces and maintained. do not inhale the malt dust. PACKAGING AND AVAILABILITY
As a standard malt is available in bulk, containers, big bags and 25 kg pp bags.
Available from Poland.
GENERAL REMARKS
Our malts are produced according to ISO 9001, ISO 22000 and ISO 14001.
Organic, Kosher and other specific certificates are granted locally. APPLICATIONS No GMO raw materials are used.
Lightly Peated Malt can be used in distilleries in Analysis of our malts are carried out according whisky production. In the brewing process, as to EBC Analytica (or similar) when possible. Lightly Peated Malts flavor and taste profile is not too overwhelming it can be considered as pilsner Product descriptions are subjectable to crop malt with a special aroma. Lightly Peated Malt can changes. be also used in bakeries as a spice.
MALT SPECIFICATION
moisture % max. 9.0
extract fine % dm min. 82
color °EBC max. 10 In Poland, malting barley is delivered directly from specialized protein % dm max. 11.5 farms, located close to our malthouse. The average distance is total phenols ppm 3.0-10.0 only about 50 km. SMOKED SPECIAL SMOKED
www.vikingmalt.com Last update: 30.8.2016
45 DISTILLER'S CHOICE
Distiller’s malts grown under the midnight sun. Malt characters that fulfill the strictest require- ments of any whiskey recipe. High in enzymic power and alcohol yield.
46 PRODUCTS_VM_DISTILLER’S-CHOICE_POTSTILL-ID-106.pdf 1 02/11/16 13:18
DISTILLER’S CHOICE Viking Pot Still Rye Malt
MALT CHARACTER GENERAL REMARKS
Pot still rye malt has gone through a special Our malts are produced according to ISO steeping, germination and kilning programs to 9001, ISO 22000 and ISO 14001. promote high enzyme activity to support good Organic, Kosher and other specific certificates behavior during pot still process. are granted locally.
No GMO raw materials are used. APPLICATIONS Analysis of our malts are carried out according to EBC Analytica (or similar) when possible. Designed for rye pot still whisky process but may also be used in beer manufacturing. Product descriptions are subject to crop changes.
MALT SPECIFICATION
moisture % max. 7.0
extract fine % dm min. 83.5
diastatic power WK dm min 300
alfa-amylase DU dm min 30
GN g/t <0,5 In some regions of the world, corn, wheat, oats and even – in Japan – rice are used for the production of PACKAGING AND AVAILABILITY whisky.
As a standard malt is available in bulk, containers, big bags and 25 kg pp bags. Available from Finland.
STORAGE AND SAFETY
Malt should be stored in a cool (< 20 C), dry (< 40 RH %) and odorless place. Under these conditions the shelf-life of malt is minimum one year.
Keep malts away from hot surfaces and do not inhale the malt dust.
www.vikingmalt.com Last update: 30.8.2016 DISTILLER'S CHOICE
47 PRODUCTS_VM_BREWERS-CLASSIC_ENZYME-ID-12101.pdf 1 02/11/16 13:18
BREWER’S CLASSIC Viking Enzyme Malt
MALT CHARACTER GENERAL REMARKS
Enzyme Malt is produced either from 2-row or Our malts are produced according to 6-row spring barley. The steeping and germination ISO 9001, ISO 22000 and ISO 14001. conditions are chosen to promote enzyme release Organic, Kosher and other specific and synthesis. The kilning program is designed to certificates are granted locally. preserve enzyme activity as possible. No GMO raw materials are used.
Analysis of our malts are carried out APPLICATIONS according to EBC Analytica (or similar) when possible. Enzyme Malt is recommended to use when high portion of adjuncts is used in a brewing process. Product descriptions are subjectable to crop It is also suitable for production of quality grain changes. whisky and pure alcohol. It can be also used for adjusting the Falling Number of baking flour. In order to optimize ethanol yield, Enzyme Malt can be delivered as blends of varieties with different enzyme spectra.
MALT SPECIFICATION
In Finland, the summer is rather moisture % max. 7.0 short but intensive. In June the extract fine % dm min. 76 day lasts 19 hours in the barley growing areas in the south. The diastatic power WK dm min. 620 barley varieties used for Enzyme malt production are all breeded in alfa-amylase DU dm min 70 Finland for those special
PACKAGING AND AVAILABILITY
Enzyme malt is available in bulk, containers, big bags and 25 kg pp bags.
Available from Finland.
STORAGE AND SAFETY
Malt should be stored in a cool (< 20 C), dry (< 40 RH %) and odorless place. Under these conditions the shelf-life of malt is minimum one year. Keep malts away from hot surfaces and do not inhale the malt dust.
www.vikingmalt.com Last update: 8/30/2016 10:20:00 AM
48 DISTILLER'S CHOICE
49 50 CONTACT PERSONS
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