1.7-2.2 °L - Viking Pilsner Zero Malt is made from 2-row null-LOX spring barley. As a special feature in null-LOX varieties is that Lipoxygenase activity is zero, affecting positively on flavor stability of beer. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80–85°C.
Pilsner malt flavor is very close to traditional pilsner malt and usually described as malty, slightly nutty and sweet. Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications.
In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons.
Moisture % - max. 5.0
Extract fine % dm - min. 80.0
Color °L - 1.7-2.2
Protein % dm - max. 11.5
Sol. nitrogen mg/100g - max. 750
Free amino nitrogen mg/l - 130–180
Beta-glucan mg/l - max. 200
Friability % - min. 80
Diastatic power WK dm - min. 250
See the Documents tab below for Product Information and Typical Analysis.
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|Lovibond||0 - 100 L|