Crisp Lager Malt

Crisp takes English spring barley with a slightly higher protein content than their Best Ale Malt, and the subsequent low temperature kilning produces Lager Malt with a sweet but not “malty” character. 

Lager malts from continental Europe tend to be higher in protein, have less modification, and a lower SNR, which means the malt then requires processing in a step mash program. This is the reason that decoction and heated mash vessels are the dominant brewing systems on the continent.

However, Europils has been optimized for UK-style brewing and works comfortably in both a single-temperature mash regimen.

• Color °Lovibond: 1.5 - 2.0
• Moisture % Max: 4.5
• Extract FG Min: 81.5
• Usage Rate: Up to 100%

55 lb bag