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Castle Maris Otter Malt 25kg
Model：s00140
NT$3250
NT$3088
Maris Otter Malt
Colour:
260-320 EBC 98.1-120.6°L
Features: Château Maris Otter is produced from the British variety, Maris Otter. This variety quickly became popular among English brewers in the mid-1960s, giving shape and character to many English beer styles. Nowadays, it's commonly used as a base malt to produce beers all around the world.
Characteristics: Château Maris Otter imparts a rich and robust malt character to the beer with a beautiful and light golden color. Used as a base malt, Château Maris Otter will help to produce a beer with great clarity and high drinkability with low foam formation, due to its low level of proteins, traditional in English beer styles.
Suggested Usage : ≤10%
Type of beer : Ales, English Ales, English Bitter, and Cask Ales.
*The packaging vacuum of the malt is confirmed before shipment. If the vacuum is lost due to collision during transportation, it will not affect the use.
* The purpose of rolling barley is to smash the barley to facilitate saccharification, and it will not be crushed very finely.
Colour:
260-320 EBC 98.1-120.6°L
Features: Château Maris Otter is produced from the British variety, Maris Otter. This variety quickly became popular among English brewers in the mid-1960s, giving shape and character to many English beer styles. Nowadays, it's commonly used as a base malt to produce beers all around the world.
Characteristics: Château Maris Otter imparts a rich and robust malt character to the beer with a beautiful and light golden color. Used as a base malt, Château Maris Otter will help to produce a beer with great clarity and high drinkability with low foam formation, due to its low level of proteins, traditional in English beer styles.
Suggested Usage : ≤10%
Type of beer : Ales, English Ales, English Bitter, and Cask Ales.
*The packaging vacuum of the malt is confirmed before shipment. If the vacuum is lost due to collision during transportation, it will not affect the use.
* The purpose of rolling barley is to smash the barley to facilitate saccharification, and it will not be crushed very finely.