Boortmalt is the 5th largest producer of Malt in the World and the 2nd in Europe. They have a wide range of white, coloured and speciality malts. Boortmalt supplies the needs of any brewer or distiller and can deliver their products in quantity, year round, anywhere in the World.
Wheat Malts are made from selected wheat varieties with a protein content up to 12.0% (1.92% nitrogen). The wheat receives a light steeping program as wheat takes easily water compared to barley. Moisture content at the end of steeping is 38% - 40%. In ge...view more
Wheat Malts are made from selected wheat varieties with a protein content up to 12.0% (1.92% nitrogen). The wheat receives a light steeping program as wheat takes easily water compared to barley. Moisture content at the end of steeping is 38% - 40%. In germination the moisture content in the wheat is kept low compared to barley. Kilning technique is comparable to the one for Pilsen malt. This type of malt is typically used in wheat beers. view less
Pale Ale Malt is generally made from barley under 1.55% TN (9.7% protein). The grain is steeped to 45% moisture and germinated for 4 to 5 days under cool conditions to produce a well-modified malt. The malt is traditionally used in infusion mashing syste...view more
Pale Ale Malt is generally made from barley under 1.55% TN (9.7% protein). The grain is steeped to 45% moisture and germinated for 4 to 5 days under cool conditions to produce a well-modified malt. The malt is traditionally used in infusion mashing systems using top fermenting yeasts, to produce amber coloured pale ale bitter and export styles of beers. Usually the colour of the beer is derived solely from the malt and in small traditional breweries no adjuncts are used. view less
High Diastatic Malt is produced from selected two-row malting barley varieties with a nitrogen range of 1.75% - 2.10% (10.9% - 13% protein). Varieties are selected on the basis of an inherent tendency to generate high levels of diastatic power on malting....view more
High Diastatic Malt is produced from selected two-row malting barley varieties with a nitrogen range of 1.75% - 2.10% (10.9% - 13% protein). Varieties are selected on the basis of an inherent tendency to generate high levels of diastatic power on malting. Malt produced are suitable for use in the production of grain whisky or malt extract. In grain distilling the malt is typically blended at 10% with either pre-cooked wheat or maize and serves to breakdown the starch matrix of these unmalted adjuncts to produce a fermentable wort. view less
Mild Ale Malts are typically made from winter or spring malting barleys with a nitrogen level below 1.65% (10.3% protein). The grain is steeped to 45% moisture and germinated cool to produce a well-modified malt. Kilning starts at 60 C and rises to 100 C-...view more
Mild Ale Malts are typically made from winter or spring malting barleys with a nitrogen level below 1.65% (10.3% protein). The grain is steeped to 45% moisture and germinated cool to produce a well-modified malt. Kilning starts at 60 C and rises to 100 C-105 C to produce a malt with a colour of 5.5 to 7.5 EBC. The malt is suitable for infusion mashing using top fermenting yeast. Due to the kilning regimes used it produces wort with a higher dextrin content than pale ale malt, resulting in a sweet beer regardless of whether it is draft mild ale or the bottled version, brown ale. view less
Lager Pilsen Malt can be made from two-row spring, two-row winter and six-row winter varieties with a protein range of 9.5% - 11,5% (1.52% - 1.84% nitrogen). Pilsner is the classic, very light (1.5 to 2.5L) base malt for a large number of European and US...view more
Lager Pilsen Malt can be made from two-row spring, two-row winter and six-row winter varieties with a protein range of 9.5% - 11,5% (1.52% - 1.84% nitrogen). Pilsner is the classic, very light (1.5 to 2.5L) base malt for a large number of European and US beers. Pilsner has been the de-facto malts for Light Pilsner and Lagers like Munich Helles, Czech Lagers, Bohemian Pilsner and American Light Lager/Pilsner. Pilsner malt is also the base for the majority of Belgian Style beers.Compared to Pale Malt, Pilsner has a higher concentration of enzyme levels that allow a larger percentage of adjunct grains to be mashed and converted successfully to more simple sugars. view less
Upgrade to a premium Prospector account to filter by ingredient properties and view compliance highlights. These features can help you make smarter formulation decisions with instant access to:
Search by physical and chemical properties. Personal Care & Cosmetics only.
We're sorry, but the industry you have selected is not currently available in your chosen language. You may choose a language below to continue to this industry or close this dialog above.
