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Our BEST Malt

A World Of Its Own


BESTMALZ® Story

BESTMALZ® is a traditional German malting group. Since 1936, our


family-owned business has provided German breweries with malt
products.

The headquarters are located in Heidelberg, Germany while our pro-


duction facilities are placed in the best European cultivation areas
for maltsters’ grade barley – Rhine-Hesse and Rhineland-Palatinate.
BESTMALZ® has become synonym for highest quality products and
services in the brewing industry. Our malt is widely appreciated by
brewers of excellent beers around the world.

At BESTMALZ®, all of the malts are made using only the highest qua-
lity grain. Careful moisture control, lengthy germination and gentle
drying afford optimal malting conditions, which in turn, provide an
exceptional and extremely reliable foundation for high-quality, great-
tasting beer.

BESTMALZ® produces around thirty different base and specialty


malts, all of which are manufactured according to the German purity
law. Our malts provide an ideal basis for carrying out trouble-free
brewing processes. We offer everything you need to successfully brew
distinctive, excellent beers.

In bulk or bags, in containers, on pallets or by truck, we deliver our


malt to brewers around the world for whom quality is the first prio-
rity. Use BESTMALZ® products in your beer and your customers will
brim with enthusiasm!

2
BESTMALZ® Quality

Top-grade regional raw materials are the basis for our malts. The malt
is produced from high-quality two-rowed spring barley from the best
German and European barley-cultivating regions. The barley is healthy
and pure and also contains strong enzymes.

We actively participate in the selection of the barley varieties we


employ in the production of our malt. This we do with the ongoing
cooperation of our partners in whom we place a great deal of trust.
Being experts in breeding and agriculture, they are engaged in
research into barley and wheat. These measures guarantee that
BESTMALZ® raw materials have outstanding malting and brewing
characteristics.

Our malting barley is grown using integrated and closely monitored


organic methods, which guarantees cultivation based on the most
modern agricultural practices. This fulfills the special demands for
quality while adhering to strict environmental constraints.
BESTMALZ® refines the high-quality brewing raw material with cut-
ting edge malting technology under constant scrutiny by members of
its quality control department.

Our customers expect continuity in our business dealings and in our


products. That is why our company policies aim for dependability over
the long term. Your trust in us and your decision to purchase malt
– brewers’ most important raw material – from BESTMALZ® means
a lot to us. We feel obliged that every sack of malt that is sent from
Heidelberg into the world meets your expectations and allows you to
turn your vision of great tasting beer into reality.

3
Hamburg

Elbe
BREMEN
Ems

Potsdam

Frankfurt
Magdeburg
PALATINATE
Rh
ein
NORTHRHINE
WESTFFALIA
WEST Wallertheim

El
n
Mai

be
Düsseldorf Malthouse Wallertheim
18,000 mt p.a.
THURINGIA
K reimbach-
eimbach-
Erfurt
Kaulbach

Ne
HESSE
We r r

ck
Malthouse Kreimbach
Rhine
Ful

ar
a

Heidelber
Heidelbe rg
55,000 mt p.a.
da
l
se
Mo

RHINELAND Wiesbaden
Headquarters
Frankfurt M
PALATINATE Heidelberg
ain
Wallertheim
allertheim Main

Kreimbach-
SAARLAND Kaulbach
eimbach-
Karlsruhe
Saarbrücken
Saarbrüc Heidelberg
Heidelbe
Neckar

Karlsruhe

Stuttgart Donau
Rhine

BADEN-
ADEN- BAVARIA
BA
A
AVARIA
WUERTTEMBERG
WUE TTEMBERG
Munich

4
BEST Heidelberg® 6
BEST Pilsen Malt 7
BEST Pale Ale 8

BERLIN BEST Vienna 9


Potsdam BEST Munich 10
BEST Munich Dark 11
BEST Red X® 12
BEST Melanoidin Light 13
El

BEST Melanoidin
be

14
BEST Caramel Pils® 15
BEST Caramel Hell® 16
BEST Caramel Aromatic® 17
BEST Caramel Amber® 18
BEST Caramel Munich I® 19
How to use this brochure

g In this brochure, BESTMALZ® products are arranged in


the order of EBC color, from lighter BEST Heidelberg® to
BEST Caramel Munich II®
BEST Caramel Munich III®
20
21
roasted BEST Black Malt. Additional specialty products
can be found at the end of the brochure.
BEST Special X® 22

The EBC color is indicated at the bottom of each malt BEST Chocolate 23
description. BEST Black Malt 24
A photo showing the actual color of the malt kernel ex- BEST Black Malt eXtra 25
terior as well as the color of the boiled wort brewed to
12 degrees Plato in a beer glass topped with foam is in- BEST Wheat Malt 26
cluded for each type of malt. BEST Wheat Malt Dark 27
Each product has images below its product name indi-
BEST Chit Malt 28
cating the special aroma characteristics of the malt, e.g.
the coffee and bready flavors of BEST Black Malt eXtra BEST Smoked Malt 29
are indicated by coffee beans and a loaf of bread,
BEST Peated 30
respectively.
The maximum recommended percentage of the grain bill
BEST Acidulated Malt 31
is indicated at the top of each section next to the product BEST Spelt Malt 32
name. Most technical specifications can be found in the
tables and text. For more information, visit our website
BEST Organic Pilsen 33
at www.bestmalz.com. BEST Roasted Barley 34

5
BEST
up to

100%

HEIDELBERG
®
Specification min max
Moisture content % 5.0
Extract fine grind, dry basis % 80.5
Fine-coarse difference EBC % 2.0
Viscosity (8.6%) mPa·s 1.60
Friability % 80.0
Glassiness % 3.0
Protein, dry basis % 9.0 11.5
Soluble nitrogen mg/100g 610 780
Kolbach index % 36.0 45.0
EBC 2 2.9
Wort color
L 1.2 1.5
Wort pH EH 5.80 6.10
Grading > 2.5 mm % 90.0
Grading < 2.2 mm % 1.0
Diastatic Power WK 250

BEST Heidelberg® is used especially for


brewing beers extremely light in color.
It forms an excellent “light” and enzy-
me-rich foundation for almost all beer
styles. Malt characteristics: low protein
levels, high extract content, very light
color and high enzymatic activity.
For premium pilsner, lager, Märzen,
ale, Kölsch, light beers.

2 – 2.9
EBC

6
BEST
up to

100%

Specification
P I L S E N
M A LT
min max
Moisture content % 5.0
Extract fine grind, dry basis % 80.5
Fine-coarse difference EBC % 2.0
Viscosity (8.6 %) mPa·s 1.60
Friability % 80.0
Glassiness % 3.0
Protein, dry basis % 9.0 11.5
Soluble nitrogen mg/100g 610 780
Kolbach index % 36.0 45.0
EBC 3 4.9
Wort color
L 1.6 2.3
Wort pH EH 5.80 6.10
Grading > 2.5 mm % 90.0
Grading < 2.2 mm % 1.0
Diastatic Power WK 250

BEST Pilsen Malt gives beer a fresh


and rounded taste. It is used for
all types of beers based on basi-
cally barley malt. It forms an excel-
lent “light” and enzyme-rich foun-
dation for almost all beer styles.
Malt characteristics: low protein
levels, high extract content, light
color and high enzymatic activity.
BEST Pilsen Malt is also available in or-
ganic quality.
For premium pilsner, lager, ale,
Kölsch, light beers.
3 – 4.9
EBC

7
BEST
up to

100%

PA L E A L E Specification min max


Moisture content % 5.0
Extract fine grind, dry basis % 80.5
Fine-coarse difference EBC % 2.0
Viscosity (8.6%) mPa·s 1.60
Friability % 80.0
Glassiness % 3.0
Protein, dry basis % 9.0 11.5
Soluble nitrogen mg/100g 610 780
Kolbach index % 36.0 45.0
EBC 5 7
Wort color
L 2.3 3.1
Wort pH EH 5.70 6.10
Grading > 2.5 mm % 90.0
Grading < 2.2 mm % 1.0
Diastatic Power WK 250

BEST Pale Ale deepens the light “gol-


den” color of top-fermented beers,
creating a pleasant flavor. It forms an
excellent enzyme-rich foundation for
intensive colored beer styles.
It is an excellent base malt for brewing
many different styles of British pale ale
as well as for brewing Kölsch beer.

For pale ale, Kölsch and many


more beers.

5–7
EBC

8
BEST
up to

100%

Specification min max


V I E N N A
Moisture content % 5.0
Extract fine grind, dry basis % 80.5
Fine-coarse difference EBC % 2.0
Viscosity (8.6 %) mPa·s 1.60
Friability % 78.0
Glassiness % 3.0
Protein, dry basis % 9.0 11.5
Soluble nitrogen mg/100g 650 800
Kolbach index % 37.0 44.0
EBC 8 10
Wort color
L 3.5 4.2
Wort pH EH 5.60 6.10
Grading > 2.5 mm % 90.0
Grading < 2.2 mm % 1.0
Diastatic Power WK 250

BEST Vienna deepens the light and bril-


liant color of the beer and creates a
pleasant, full-bodied and malty taste.
Selected malting barley is used to pro-
duce the malt and it is created accor-
ding to a special malting process.
This malt has a high enzymatic poten-
tial.

For Vienna, amber lager, golden


ale and porter.

8 – 10
EBC

9
BEST
up to

100%

MUNICH Specification min max


Moisture content % 5.0
Extract fine grind, dry basis % 80.0
Fine-coarse difference EBC % 2.5
Viscosity (8.6%) mPa·s 1.60
Friability % 76.0
Glassiness % 3.0
Protein, dry basis % 9.0 12.0
Soluble nitrogen mg/100g 650 800
Kolbach index % 47.0
EBC 11 20
Wort color
L 4.6 8.0
Wort pH EH 5.60 6.10
Grading > 2.5 mm % 90.0
Grading < 2.2 mm % 1.0

BEST Munich intensifies the color of


the beer. It emphasizes the malt aro-
ma of dark beer in an exciting way. It
forms an excellent enzyme-rich foun-
dation for all color-intensive beer styles.
This malt is produced using a special
malting process designed to bring out
certain desirable qualities, such as high
solubility.

For all darker beer styles like Alt,


brown ale, dark ale, dark wheat,
stout, Märzen, dark lager, amber
and bock beer.
11 – 20
EBC

10
BEST
up to

100%

Specification
MUNICH
DARK
min max
Moisture content % 5.0
Extract fine grind, dry basis % 80.0
Fine-coarse difference EBC % 2.5
Viscosity (8.6 %) mPa·s 1.60
Friability % 76.0
Glassiness % 3.0
Protein, dry basis % 9.0 12.0
Soluble nitrogen mg/100g 650 800
Kolbach index % 47.0
EBC 21 35
Wort color
L 8.4 13.7
Wort pH EH 5.60 6.10
Grading > 2.5 mm % 90.0
Grading < 2.2 mm % 1.0

BEST Munich Dark gives a pleasant


full-bodied and malty flavor. The im-
pact when using this darker malt is si-
milar to BEST Munich: the color is even
more intensified, the malt aroma is
strengthened. Enzyme richness of this
malt offers opportunities for brewing
strongly colored beers. The production
process for this malt is similar to the
lighter variant of our BEST Munich.

For all darker beer styles like Alt,


brown ale, dark ale, dark wheat,
stout, dark lager, amber and bock
beer. 21 – 35
EBC

11
BEST
up to
100 % recommended
100% for red-tinted beers

RED X
®
Specification min max
Moisture content % 5.5
Extract fine grind, dry basis % 79.0
Protein, dry basis % 9.5 12.0
EBC 28 32
Wort color
L 11 13
Wort pH EH 5.40 6.10
Grading < 2.2 mm % 1.5
Diastatic Power WK 200

BEST Red X® has been invented for


brewing red-tinted beers. You can use
BEST Red X® for up to 100% of your
grain bill – no other malt is required.
Offering exceptional reliability and op-
timal processability, BEST Red X® can
be employed to brew consistently fie-
ry beers with intense reddish hues. Its
full-bodied flavor and attractive, unique
color coupled with easy handling in the
brewery, make BEST Red X® the best
choice for creating a broad range of
new beers, such as red-tinted wheat
beers.

For amber beer, wheat beer, Alt,


ale, dark beer and all reddish beer
styles.

28 – 32
EBC

12
BEST
up to

70%

Specification
MELANOIDIN
LIGHT
min max
Moisture content % 5.5
Extract fine grind, dry basis % 75.0
Protein, dry basis % 12.0
EBC 40 60
Wort color
L 16 23
Wort pH EH 5.40 6.10
Grading < 2.2 mm % 1.5

BEST Melanoidin Light contains an ap-


preciable amount of dextrins and Mail-
lard products, which emphasize the rich
taste and flavor stability of the beer.
It gives the beer a fuller flavor and
a slightly reddish color. The full-bo-
died nature of the beer is enhanced.
It is produced according to a special
kilning process.

For all darker beers, full flavored


Alt, amber beer, Märzen, stout,
Scottish or Irish red ales or bock
beer styles.

40 – 60
EBC

13
BEST
up to

50%

MELANOIDIN Specification min max


Moisture content % 5.5
Extract fine grind, dry basis % 75.0
Protein, dry basis % 12.0
EBC 60 80
Wort color
L 23 31
Wort pH EH 5.40 6.10

BEST Melanoidin contains a par-


ticularly large amount of dextrins.
It gives the beer a strong flavor and a
reddish color. The full-bodied nature of
the beer is enhanced.
It is produced according to a special
kilning process. Without any problems
can it be used in percentages of up to
50% despite its strongly coloring im-
pact.

For Alt, Märzen, dark lager, other


dark beers, stout, brown ale, dark
ale, amber beer and bock beer.

60 – 80
EBC

14
BEST
up to

50%

Specification
CARAMEL
P I L S®
min max
Moisture content % 5.5
Extract fine grind, dry basis % 75.0
Protein, dry basis % 12.0
EBC 3 7
Wort color
L 1.6 3.1
Wort pH EH 5.40 6.10

BEST Caramel Pils® optimizes the foam


properties and the sweet full-bodied
character of the beer. The malt charac-
ter resembles that of BEST Pilsen Malt.
After the germination is finished, the
green malt is gently roasted with
a special technique developed and
optimized over many years by our
BESTMALZ® malt masters. This pro-
cess is responsible for our unique
BESTMALZ® Caramel aromas. As all
our Caramel malts, this malt impresses
with excellent processing characteris-
tics and with a superior flavor.

For pilsner, light beers, lager,


Kölsch, reduced-alcohol beer, beer
specialties.

3–7
EBC

15
BEST
up to

50%

CARAMEL Specification min max


H E L L® Moisture content % 5.5
Extract fine grind, dry basis % 75.0
Protein, dry basis % 12.0
EBC 20 40
Wort color
L 8 16
Wort pH EH 5.40 6.10

BEST Caramel Hell® reinforces the typi-


cal “caramely” malt aroma of the beer.
It gives the beer a darker color and in-
creases foam stability. In addition, it
enhances the full-bodied creamy char-
acter of the beer.
After the germination is finished,
the green malt is gently roasted
using a special process. This creates
the special caramel aroma. This malt is
produced by our specifically developed
germination and roasting technique.
The malt has a unique honey tasting
flavor and impresses with an elegant
touch of sweatness. It has excellent
processing characteristics. This malt has
rich and superior flavors.

For light beers, Märzen, wheat


beers, lager, reduced- and non-
alcohol beers as well as for dark
beers. 20 – 40
EBC

16
BEST
up to

50%

Specification min max


CARAMEL
Moisture content % 5.5 A R O M A T I C®
Extract fine grind, dry basis % 75.0
Protein, dry basis % 12.0
EBC 41 60
Wort color
L 16 23
Wort pH EH 5.40 6.10

BEST Caramel Aromatic® will impart a


distinct, almost exaggerated malt aro-
ma and flavor to red lagers, amber la-
gers, dark lagers, German bocks and
other beer styles, even at a rate as low
as 10%.
As with all BEST caramel malts, this
malt is of exceptional quality, both due
to its excellent processing characteris-
tics and its superior flavor.

For light and dark beers, wheat


beer, dark ale, porter, stout, bock
beers; particularly suited for red
lagers based on caramel aroma
as well as for various other beers.

41 – 60
EBC

17
BEST
up to

50%

CARAMEL Specification min max


A M B E R® Moisture content % 5.5
Extract fine grind, dry basis % 75.0
Protein, dry basis % 12.0
EBC 61 80
Wort color
L 23 31
Wort pH EH 5.40 6.10

BEST Caramel Amber® reinforces the


typical “caramely” malt aroma of the
beer. It gives the beer a darker color
and increases foam stability. In addi-
tion, it enhances the full-bodied cha-
racter of the beer.
After the germination is finished,
the green malt is gently roasted
using a special process. This produces
the unique BESTMALZ® caramel aroma.

For Märzen, wheat beer, dark


beer, bock beer, amber ale, amber
lager as well various other beers.

61 – 80
EBC

18
BEST
up to

50%

Specification min max


CARAMEL
Moisture content % 5.5 M U N I C H I®
Extract fine grind, dry basis % 75.0
Protein, dry basis % 12.0
EBC 80 100
Wort color
L 31 38
Wort pH EH 5.40 6.10

BEST Caramel Munich I ® brings out


the full spectrum of caramel taste that
nature has put in the kernel. Like our
other caramels, this malt will darken
your beer and stabilize its foam. De-
pending on grain bill composition nuts
and almonds may be reflected. Like all
our BESTMALZ® caramels, BEST Cara-
mel Munich I ® to III ® are produced by
using a unique germination and roas-
ting technique. Our malt masters have
developed this gentle but yet effective
process in order to generate caramel
tastes of different variations and de-
grees. As a result, all BEST Caramels
have great processing features and are
highly comfortable in their use.

For Alt, Märzen, wheat beer, dark


beer, bock as well as for other
beers.
80 – 100
EBC

19
BEST
up to

50%

CARAMEL Specification min max


M U N I C H II ® Moisture content % 5.5
Extract fine grind, dry basis % 75.0
Protein, dry basis % 12.0
EBC 110 130
Wort color
L 42 49
Wort pH EH 5.40 6.10

BEST Caramel Munich II® is our mid ran-


ge Munich caramel: very “caramely”,
adding deep color, increasing foam sta-
bility. In addition, it enhances the full-
bodied character of the beer with in-
tensive nut flavors.
BEST Caramel Munich I® to III® are
produced by using a unique germina-
tion and roasting technique. Our malt
masters have developed this gentle but
yet effective process in order to gene-
rate caramel tastes of different varia-
tions and degrees. All our BEST Cara-
mels have unique processing features
and are highly comfortable in their use.

For lager, Märzen, wheat beer,


dark beer, bock beer as well as
other beers.

110 – 130
EBC

20
BEST
up to

40%

Specification min max


CARAMEL
Moisture content % 5.5 M U N I C H III ®
Extract fine grind, dry basis % 75.0
Protein, dry basis % 12.0
EBC 130 200
Wort color
L 50 76
Wort pH EH 5.40 6.10

BEST Caramel Munich III® (crystal malt)


intensifies the beer color and malty aro-
ma of dark caramels and dried fruits.
It gives the beer a significantly dar-
ker color and increases foam stability.
In addition, it enhances the full-bodied
character of the beer with flavor of in-
tensive roasted almond.
BEST Caramel Munich I® to III® are pro-
duced by using a unique germination
and roasting technique. Our malt mas-
ters have developed this gentle but yet
effective process in order to generate
caramel tastes of different variations
and degrees. Brew masters love this
dark malt for its unique features.

For lager, Märzen, wheat beer,


dark beer, bock beer as well as
other beers.

130 – 200
EBC

21
CRAFT

BEST
up to
BREW
20% ERS‘
FAVO
RITE

SPECIAL X
®
Specification min max
Moisture content % 5.5
Extract fine grind, dry basis % 75.0
Protein, dry basis % 12.0
EBC 300 400
Wort color
L 115 150
Wort pH EH 5.80

BEST Special X® imparts to beer –


depending on the amount in the grist
– a smooth roasty flavor reminiscent
of raisins or dried fruit. The beer pos-
sesses a chestnut to dark hue (depen-
ding on rate) and an aromatic and
harmonious full-bodied character.
The malt does not, however, introduce
bitter roasted flavors but rather brings
a mild smoothness to beer without any
of the astringent qualities associated
with other dark malts.
BEST Special X® is a cool and “crafty ”
malt-product. Any craft-brewer should
try-out this malt in his or her creations
and impress with a rich mix of flavors.

For amber-colored beers, all types


of dark beer, Belgian styles like
Abbey, Trappist beer, Belgian Ales
and Dutch-style beers (wit beers).
300 – 400
EBC

22
BEST
up to

10%

Specification min max


CHOCOLATE
Moisture content % 5.5
Extract fine grind, dry basis % 75.0
EBC 800 1000
Wort color
L 300 380

BEST Chocolate gives the beer an


even darker color – like dark chocola-
te. It adds fine nuances of chocolate,
nut, or coffee aromas. Dosages up to
10% are possible without any bitter
pyrazine flavor.
The color of the foam will not be af-
fected but foam stability will be impro-
ved. The malt is produced from green
or kiln-dried malt in a gentle roasting
process.

For all darker beer styles like Alt,


brown ale, dark ale, stout and
bock beer.

800 – 1000
EBC

23
BEST
up to

5%

BLACK MALT Specification min max


Moisture content % 5.5
EBC 1100 1200
Wort color
L 415 450

BEST Black Malt (roasted malt) gi-


ves the beer greater depth of co-
lor and adds more intensive nuan-
ces of chocolate or coffee aromas.
The malt flavor is also emphasized.
The malt is produced from green or
kiln-dried malt which is roasted using
a smooth and gentle technology. While
roasting can result in undesirable py-
razine tastes, our BESTMALZ® roasting
technology applies the heat in a state-
of-the-art fashion. Evenly roasted malt
kernels with optimal processing fea-
tures are the outcomes of this advan-
ced and technique fine tuned by our
experienced malt masters.

For German style Schwarzbier,


other dark beers, stout, porter,
ale, bock beer, Dusseldorf style
Alt.

1100 – 1200
EBC

24
BEST
up to

5%

Specification min max


BLACK MALT
Moisture content % 5.5 eXtra
EBC 1300 1500
Wort color
L 490 570

BEST Black Malt eXtra (roasted


malt) gives the beer extremely deep
colors and intensive roasted bread,
dark chocolate or coffee notes. The
malt flavor is also emphasized.
Similar to the somewhat lighter BEST
Black Malt, the eXtra version is also
produced from green or kiln-dried malt
which is roasted using a smooth and
gentle technology. While roasting can
result in undesirable pyrazine tastes,
our BESTMALZ® roasting technology
applies the heat in a state-of-the-art
fashion. This malt is as black as great
malt can be. It will enrich your brew
with a wild spectrum of tastes.

For Dusseldorf style dark beer


(Alt), other dark beer styles, stout,
porter, ale and bock beer.

1300 – 1500
EBC

25
BEST
up to

60%

WHEAT MALT Specification min max


Moisture content % 5.5
Extract fine grind, dry basis % 82.0
Fine-coarse difference EBC % 3.0
Viscosity (8.6%) mPa·s 1.95
Protein, dry basis % 14.0
Kolbach index % 36.0 44.0
EBC 3.5 6
Wort color
L 1.8 2.7
Wort pH EH 5.60 6.10
Grading < 2.2 mm % 2.0

BEST Wheat Malt emphasizes the effer-


vescent freshness and the typical top-
fermented flavor of wheat beer.
It is produced from high quality brew-
ing wheat. Malting processes adapted
to the raw material highlight the parti-
cular qualities of this malt.

For top-fermented beers, light


beer, Kölsch, ale, reduced-alcohol
and non alcoholic beers.

3.5 – 6
EBC

26
BEST
up to

60%

Specification min max


WHEAT MALT
Moisture content % 5.5 DARK
Extract fine grind, dry basis % 82.0
Fine-coarse difference EBC % 3.0
Viscosity (8.6 %) mPa·s 1.95
Protein, dry basis % 14.0
Kolbach index % 36.0 45.0
EBC 16 20
Wort color
L 6.5 8
Wort pH EH 5.60 6.10
Grading < 2.2 mm % 2.0

BEST Wheat Malt Dark emphasizes the


effervescent freshness and the typical
top-fermented flavor of wheat beer.
Very much like our brighter version of
BEST Wheat Malt does. This malt, how-
ever, adds color and intensifies the aro-
ma.
It is produced from high quality brew-
ing wheat. Malting processes adapted
to the raw material highlight the parti-
cular qualities of this malt.

For top-fermented beers, ale, re-


duced-alcohol and non alcoholic
beers.

16 – 20
EBC

27
BEST
up to

15%

CHIT MALT Specification min max


Moisture content % 5.5
Extract fine grind, dry basis % 50.0
Protein, dry basis % 12.0
Kolbach index % 32.0
EBC 2 3
Wort color
L 1.2 1.6

BEST Chit Malt is used for balancing


the characteristics of strongly solubi-
lized malt. When using this malt, foam
formation is promoted and foam stabi-
lity increased.
The malt is produced from the same
two-rowed spring barley as used for all
other BESTMALZ® malt types.

For all beers to optimize foam


stability.

2–3
EBC

28
BEST
up to

100%

Specification
SMOKED
M A LT
min max
Moisture content % 5.5
Extract fine grind, dry basis % 77.0
Fine-coarse difference EBC % 3.0
Protein, dry basis % 9.5 13.0
EBC 3 8
Wort color
L 1.6 3.5
Wort pH EH 5.60 6.10

BEST Smoked Malt gives beer a ty-


pical smoky flavor similar to that in
smoked ham. The quantity used will
influence the intensity of the beech
wood or whisky flavor.
This malt can not only be used for beer
but also for distillate production. It has
high enzymatic activity.

For lager, wheat beer, dark beer,


porter, bock beer, distillates
(whisky).

3–8
EBC

29
BEST NEW
up to

100%

P E AT E D Specification min max


Moisture content % 5.5
Extract fine grind, dry basis % 78.0
Fine-coarse difference EBC % 3.0
Protein, dry basis % 9.5 13.0
EBC 3 8
Wort color
L 1.7 3.6
Wort pH EH 5.60 6.10
Diastatic Power WK 250
Phenols ppm 5 50

BEST Peated is smoked over a peat


fire using the best available peat. The
smoke imparts a strong smoky, pheno-
lic flavor which is reflected in the malt
aroma.
Brewers can use up to 100% in the
grain bill. Depending on the composi-
tion and intensity in the grain bill this
malt will generate flavors from light to
intense peat and earthy tastes. Great
not only for beers but also for distil-
lates.

For smoked beers, wheat beers,


export beer, porter, bock beer and
distillates. Due to its unique tas-
te and smell BEST Peated can be
used in many ways.
3– 8
EBC

30
BEST
up to

5%

Specification
ACIDULATED
M A LT
min max
Moisture content % 8.0
Protein, dry basis % 13.0
EBC 3 6
Wort color
L 1.6 2.7
Wort pH EH 3.50 4.50
Acidity % 40 50

BEST Acidulated Malt reduces the pH of


the mash. This results in improved en-
zyme activity of the mash, greater yield
and flavor stability as well as a lighter
color and a balanced aroma in the fini-
shed beer. It also represents an interes-
ting alternative for breweries that have
no mash acidification.

For all beer styles for optimizing


pH.

3–6
EBC

31
BEST
up to

60%

SPELT MALT Specification min max


Moisture content % 5.5
Extract fine grind, dry basis % 82.0
Fine-coarse difference EBC % 3.0
Viscosity (8.6%) mPa·s 1.95
Protein, dry basis % 14.0
Kolbach index % 36.0 44.0
EBC 3.5 6
Wort color
L 1.9 2.8
Wort pH EH 5.60 6.10
Grading < 2.2 mm % 2.0

BEST Spelt Malt is used for produ-


cing full-bodied, top-fermented beers.
Spelt is an ancient grain and is known
to possess a number of health bene-
fits. For this reason, spelt was the fa-
vorite grain of the medieval pioneers
of today’s health movement. German
nun, Hildegard von Bingen, born in the
year 1098 is famous for using spelt in
her recipes. Likewise, spelt beer, is con-
sidered highly digestible and conduci-
ve to good health. This malt improves
foam stability. It can also have other
positive effects in the brewing process.

For spelt beer, top-fermented


beers, multi-grain beers, wheat
3.5 – 6
beer.
EBC

32
BEST
up to

100%

Specification
ORGANIC
PILSEN
min max
Moisture content % 5.0
Extract fine grind, dry basis % 80.5
Fine-coarse difference EBC % 2.0
Viscosity (8.6 %) mPa·s 1.60
Friability % 80.0
Glassiness % 3.0
Protein, dry basis % 9.0 11.5
Soluble nitrogen mg/100g 610 780
Kolbach index % 36.0 45.0
EBC 3 4.9
Wort color
L 1.6 2.3
Wort pH EH 5.80 6.10
Grading > 2.5 mm % 90.0
Grading < 2.2 mm % 1.0
Diastatic Power WK 250

BEST Organic Pilsen gives beer a fresh


and rounded taste. It can be used for
all types of light beer. It also forms
an excellent “light” and enzyme-rich
foundation for almost all beer styles.
Malt characteristics: low protein
levels, high extract content, light color
and high enzymatic activity.
As a base for all organic beer
styles, like organic lager, orga-
nic ale, organic Kölsch and many
more.

3 – 4.9
EBC

33
BEST NEW
up to

5%

ROASTED Specification
BARLEY
min max
Moisture content % 5.5
EBC 1200 1400
Wort color
L 450 530

BEST Roasted Barley imparts a charac-


teristic deep dark color to beer. Depen-
ding on the amount used in the grain
bill, the flavor profile can exhibit inten-
se roasty notes and bitterness reminis-
cent of black coffee or Italian espresso.
The foam stability of the beer is also
improved.

For dry Irish stouts, black beer,


strong dark ales, porter and other
beer specialties.

1200 – 1400
EBC

34
Delivery
All BESTMALZ® malt products are manufactured in Germany.
They are available all over the world either directly from us or
through our highly competent distributors. Please contact us
for delivery options in your specific region or country.
Packaging
All BEST malts can be ordered in bulk, in 25 kg /55 lbs or 50 kg/110 lbs
sacks as well as in super sacks (FIBC) 600 – 1,000 kg /1,300 – 2,200 lbs.
Shelf Life
Shelf Life
If stored in a cool (max. 20 °C / 68 °F), dry place (max. 35 % RH), minimum
BEST malts retain their excellent quality for a minimum of 24
months. 24
months

Pure & constantly controlled quality


All BEST malts are produced in accordance with the purity guidelines of
the German Reinheitsgebot of 1516. We use no genetically
modified raw materials. Our malts are produced in com-
pliance with all valid food regulations and legal provisions.
Of course, absolute compliance with strict statutory limits
relating to pesticides, herbicides, fungicides, mycotoxins and nitrosamines
is guaranteed. This is checked by independent laboratories on a regular
basis.
All processes are conducted according to procedures that are stipulated
in our quality management system in accordance with the
European standard DIN-EN-ISO 9001:2008. This also comprises
a HACCP system. Certification of the systems is performed
regularly by the LGA InterCert.
Malting barley and wheat are natural products. The specifications in this
brochure, therefore, are subject to seasonal variations. However, by selec-
ting only the best raw materials BESTMALZ® guarantees utmost stability
and continuity in all our malt products.
For more detailed information, recipes or other company &
industry related information please consult our website
@ www.bestmalz.com.
Always ready to serve you
If you have any questions our malt masters and our service crew will be
happy to assist. Please call our offices in Heidelberg, Germany under
+49 6221 64 66 -0 or send your message to info@bestmalz.de. 35
l y B E S T
simp n malt
Ge rm a
BESTMALZ® in the US and Canada from:

BESTMALZ® AG
P.O. Box 10 43 20 · D-69033 Heidelberg · Germany
'� +49 (0)6221 6466-0 · 6 +49 (0) 6221 6466-99
info@bestmalz de · www.bestmalz.de

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