Beer Making
As the name suggests, lager malts form the basis of lager beers. Pilsner and lager malts are kilned slightly cooler than pale malts, which gives them a more delicate flavour. Munich malt and Vienna malt are used for the darker lager styles indigenous to Bavaria.
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Pilsner Malt
from £1.15
This malt is as used on the continent to produce their finest lager beers. This malt is kilned slowly at a temperature of 50oC to 60oC to dry it before it is toasted at 80oC. This produces malt with the palest colour and the highest enzyme activity possible. The inclusion of a small amount (3%-5%) of acid malt is highly recommended when brewing Pilsners.
Belgium or Germany
Colour 2.5 EBC Maximum Percentage 100%
