BEST MALT
Malt tradition
since 1899
BESTMALZ
PROFILE
FRANKFURT AM MAIN
MAINZ
HESSE
WALLERTHEIM
LOGISTICS
18,000 mt p.a.
BESTMALZ® is a traditional German malting group. Since 1899, our family-owned
business has provided German breweries
with malt products.
HOME IN THE HEART OF NATURE
The headquarters are located in Heidelberg,
Germany while our production facilities
are placed in the best European cultivation
areas for maltsters' grade barley- RhineHesse 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.
KREIMBACH-KAULBACH
PRODUCTION
55,000 mt p.a.
MANNHEIM
HEIDELBERG
ADMINISTRATION
OUR PRODUCTION
At BESTMALZ®, all of the malts are made
using only the highest quality grain.
Careful moisture control, lengthy germination and gentle kilning create optimal
malting conditions, which in turn help to
create exceptionally tasty high-quality
beers. BESTMALZ® produces around
fourty 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
troublefree brewing processes. We
offer everything you need to successfully
brew distinctive, excellent beers.
OUR PHILOSOPHY
In bulk or bags, in containers, on pallets
or by truck, we deliver our malt to brewers
around the world who pride themselves
that top quality is their highest ambition.
Use BESTMALZ® products in your
beer and your customers will brim with
enthusiasm!
R H I N E L A N D - PA L A T I N A T E
FRANCE
BADEN-WUERTTEMBERG
03
BESTMALZ
QUALITY
Top-grade regional raw materials are
the basis for our malts. The malt is
produced from high-quality two-row
spring barley from the best German and
European barley-cultivating regions.
The barley is healthy and pure and also
contains strong enzymes.
This fulfills the special demands for
quality while adhering to strict environmental constraints. BESTMALZ® refines
the high-quality brewing raw material
with cutting edge malting technology
under constant scrutiny by members of
its quality control department.
QUALITY HAS MANY FACETS
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.
OUTGOING EXPECTATIONS
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 bag 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.
STATE-OF-THE-ART TECHNOLOGY
Our malting barley is grown using integrated
and closely monitored organic methods,
which guarantees cultivation based on the
most modern agricultural practices.
05
BASE MALTS
08 –15
CRAFT MALTS
24 – 25
FUNCTIONAL
MALTS
30 – 33
SPECIALTY MALTS
16– 23
ROASTED MALTS
26 – 29
MALTS FROM
OTHER CEREALS
34 – 40
08 BEST HEIDELBERG
09 BEST PILSEN MALT
10 BEST PALE ALE organic quality available
11 BEST VIENNA organic quality available
12 BEST MUNICH organic quality available
13 BEST MUNICH DARK organic quality available
14 BEST MELANOIDIN LIGHT
15 BEST MELANOIDIN
17 18 19 20 21 22 23 BEST CARAMEL PILS organic quality available
BEST CARAMEL HELL organic quality available
BEST CARAMEL AROMATIC
BEST CARAMEL AMBER
BEST CARAMEL MUNICH I organic quality available
BEST CARAMEL MUNICH II organic quality available
BEST CARAMEL MUNICH III organic quality available
24 BEST RED X®
25 BEST SPECIAL X®
26 27 28 29 BEST CHOCOLATE
BEST BLACK MALT
BEST BLACK MALT EXTRA
BEST ROASTED BARLEY
30 31 32 33 BEST CHIT MALT
BEST ACIDULATED MALT organic quality available
BEST SMOKED
BEST PEATED
35 BEST HEIDELBERG WHEAT MALT
36 BEST WHEAT MALT organic quality available
37 BEST WHEAT MALT DARK
38 BEST SPELT MALT
39 BEST RYE MALT
40 BEST OAT MALT
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 [email protected]
www.bestmalz.de
07
BEST
HEIDELBERG
BEST
PILSEN MALT
GRAIN
GRAIN
For premium Pilsener, Lager, Märzen,
Ale, Kölsch, light beers.
For premium Pilsener, Lager, Ale,
Kölsch, light beers.
UP TO 100%
SPECIFICATION
BEST Heidelberg is used especially for
brewing beers extremely light in color. It
forms an excellent “light” and enzymerich foundation for almost all beer styles.
Malt characteristics: low protein levels,
high extract content, very light color and
high enzymatic activity.
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
Fine-coarse difference EBC
Viscosity (8,6 %)
%
2,0
1,60
%
Glassiness
%
Protein, dry basis
%
Kolbach index
Wort color
2,5
11,5
mg/100 g 610
750
%
36,0 43,0
EBC
L
5,7
Grading > 2.5 mm
%
90,0
Diastatic Power
WK
250,0
ß-Glucan (65° C)
2,9
08
81,0
9,0
Wort pH
EBC
80,5
mPa·s
Friability
Soluble nitrogen
4,9
UP TO 100%
SPECIFICATION
BEST Pilsen Malt gives beer a fresh and
rounded taste. It is used for all types of
beers based on basically barley malt. It
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. BEST Pilsen Malt is
also available in organic quality.
%
Extract fine grind, dry basis
%
Fine-coarse difference EBC
Viscosity (8,6 %)
2,0
1,60
%
%
Protein, dry basis
%
Kolbach index
Wort color
6,1
Wort pH
EBC
%
Glassiness
Soluble nitrogen
4,9
80,5
mPa·s
Friability
2,9
1,5
350,0
MIN MAX
Moisture content
81,0
2,5
9,0
11,5
mg/100 g 610
780
%
36,0 45,0
EBC
L
3,0
1,6
4,9
2,3
5,7
6,1
Grading > 2.5 mm
%
90,0
Diastatic Power
WK
250,0
ß-Glucan (65° C)
350,0
3,0 – 4 ,9
BASE MALTS
BASE MALTS
09
BEST
PALE ALE
GRAIN
BEST
VIENNA
MALT
MALT
For Pale Ale, Kölsch and many
more beers.
UP TO 100%
For Vienna, amber Lager,
golden Ale and Porter.
SPECIFICATION
BEST Pale Ale deepens the light “golden”
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.
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
Fine-coarse difference EBC
Viscosity (8,6 %)
2,0
1,60
%
%
Protein, dry basis
%
2,5
9,0
11,5
mg/100 g 610
780
%
SPECIFICATION
BEST Vienna deepens the light and brilliant
color of the beer and creates a pleasant,
full-bodied and malty taste. Selected
malting barley is used to produce the malt
and it is created according to a special
malting process. This malt has a high
enzymatic potential.
%
Extract fine grind, dry basis
%
Fine-coarse difference EBC
Viscosity (8,6 %)
%
2,5
Protein, dry basis
%
12,0
7,0
3,1
Wort color
5,7
6,1
Wort pH
Grading > 2.5 mm
%
90,0
Diastatic Power
WK
250,0
5 – 7
2,0
1,60
%
Soluble nitrogen
EBC
%
mPa·s
Glassiness
5,0
2,3
350,0
4,9
80,5
Friability
EBC
L
ß-Glucan (65° C)
MIN MAX
Moisture content
Kolbach index
Wort pH
10
81,0
UP TO 100%
36,0 45,0
Wort color
EBC
80,5
%
Glassiness
Kolbach index
4,9
mPa·s
Friability
Soluble nitrogen
HONEY
81,0
mg/100 g 650
%
800
37,0 45,0
EBC
L
8,0
3,5
10,0
4,2
5,6
6,1
Grading > 2.5 mm
%
90,0
Diastatic Power
WK
250,0
ß-Glucan (65° C)
350,0
8 – 1 0
BASE MALTS
BASE MALTS
11
BEST
MUNICH
MALT
BEST
MUNICH DARK
BREAD
MALT
For all darker beer styles like Alt, brown Ale, dark Ale,
dark wheat, Stout, Märzen, dark Lager, amber and Bock beer.
UP TO 100%
SPECIFICATION
BEST Munich intensifies the color of the
beer. It emphasizes the malt aroma of
dark beer in an exciting way. It forms an
excellent enzyme-rich foundation 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.
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
Fine-coarse difference EBC
Viscosity (8,6 %)
%
2,5
1,60
%
Glassiness
%
Protein, dry basis
%
Kolbach index
2,5
9,0
mg/100 g 650
12,0
800
UP TO 100%
SPECIFICATION
BEST Munich Dark gives a pleasant
full-bodied and malty flavor. The impact
when using this darker malt is similar 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,
BEST Munich.
%
Extract fine grind, dry basis
%
Fine-coarse difference EBC
Viscosity (8,6 %)
%
Protein, dry basis
%
11
4,6
20
8,0
Wort color
5,6
6,1
Wort pH
Grading > 2.5 mm
%
90,0
Diastatic Power
WK
230,0
11 – 2 0
EBC
2,5
1,60
%
EBC
L
350,0
%
Glassiness
Soluble nitrogen
Kolbach index
4,9
80,0
mPa·s
Friability
47,0
ß-Glucan (65° C)
MIN MAX
Moisture content
36,0
Wort pH
12
78,0
For all darker beer styles like Alt,
brown Ale, dark Ale, dark wheat, Stout,
dark Lager, amber and Bock beer.
%
Wort color
EBC
80,5
mPa·s
Friability
Soluble nitrogen
4,9
HONEY
78,0
2,5
9,0
mg/100 g 650
%
12,0
800
47,0
EBC
L
21
8,4
35
13,7
5,4
5,9
Grading > 2.5 mm
%
90,0
Diastatic Power
WK
230,0
ß-Glucan (65° C)
350,0
21 – 3 5
BASE MALTS
BASE MALTS
13
BEST
MELANOIDIN LIGHT
MALT
BLACKBERRY
BEST
MELANOIDIN
PLUM
BLACKBERRY
For all darker beers, full flavored Alt,
amber beer, Märzen, Stout, Scottish or
Irish red Ales or Bock beer styles.
UP TO 70%
14
For Alt, Märzen, dark Lager, other dark beers, Stout,
brown Ale, dark Ale, amber beer and Bock beer.
SPECIFICATION
BEST Melanoidin Light contains an appreciable amount of dextrins and Maillard
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 fullbodied nature of the beer is
enhanced. It is produced according to a
special kilning process.
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
Protein, dry basis
Wort color
4,9
75,0
%
12,0
EBC
L
40
16
60
23
5,0
5,8
%
90,0
Wort pH
Grading > 2.5 mm
UP TO 50%
SPECIFICATION
BEST Melanoidin contains a particularly
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 impact.
EBC
EBC
40 – 6 0
61 – 8 0
BASE MALTS
CHERRY
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
Protein, dry basis
Wort color
%
BASE MALTS
12,0
EBC
L
61
23
80
31
5,0
5,8
%
90,0
Wort pH
Grading > 2.5 mm
4,9
75,0
15
BESTMALZ
SPECIALTY MALTS
BEST
CARAMEL PILS
HONEY
FIG
For Pilsener, light beers, Lager, Kölsch,
reduced and non-alcohol beer, beer specialties.
UP TO 50%
Brewers who like to experiment need a special kind of malt.
Our range also includes malts with distinctive flavors for
beers that are in a league of their own. As with all BEST malts, the
magical combination of color, aroma, ingredients and processing
characteristics is harmonious. Carefully developed and patiently
malted, they will give your beer creations an individual,
handcrafted touch. Whether you prefer a light beer or a Porter,
BEST specialty malts will do the job.
16
SPECIFICATION
BEST Caramel Pils optimizes the foam
properties and the sweet full-bodied
character of the beer. The malt character
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 process is responsible for our unique
BESTMALZ® Caramel aromas. As all our
Caramel malts, this malt impresses with excellent processing characteristics and
with a superior flavor.
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
Protein, dry basis
Wort color
Wort pH
4,5
75,0
%
EBC
L
12,0
3,0
1,6
7,0
3,1
5,0
5,8
EBC
3 – 7
SPECIALTY MALTS
17
BEST
CARAMEL HELL
HONEY
BEST
CARAMEL AROMATIC
CARAMEL/TOFFEE
CARAMEL/TOFFEE
For light beers, Märzen, wheat beers, Lager,
reduced- and non-alcohol beers as well as for dark beers.
UP TO 50%
SPECIFICATION
Moisture content
BEST Caramel Hell reinforces the typical
Extract fine grind, dry basis
“caramely” malt aroma of the beer. It gives
Protein, dry basis
the beer a darker color and increases foam
stability. In addition, it enhances the full-bod- Wort color
ied creamy character of the beer. After the
germination is finished, the green malt is
Wort pH
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.
18
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.
MIN MAX
%
%
4,5
75,0
%
EBC
L
12,0
20
8,0
40
16
5,0
5,8
UP TO 50%
SPECIFICATION
BEST Caramel Aromatic will impart a
distinct, almost exaggerated malt aroma
and flavor to red Lagers, amber Lagers,
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 characteristics and
its superior flavor.
EBC
EBC
20 – 4 0
41 – 6 0
SPECIALTY MALTS
BISCUIT
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
Protein, dry basis
Wort color
Wort pH
SPECIALTY MALTS
4,5
75,0
%
EBC
L
12,0
41
16
60
23
5,0
5,8
19
BEST
CARAMEL AMBER
DATES
BEST
CARAMEL MUNICH I
BISCUIT
DATES
For Märzen, wheat beer, dark beer, Bock beer, amber Ale,
amber Lager as well various other beers.
UP TO 50%
SPECIFICATION
BEST Caramel Amber reinforces the typical “caramely” malt aroma of the beer. It
gives the beer a darker color and increases
foam stability. In addition, it enhances
the full-bodied character 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.
20
%
Extract fine grind, dry basis
%
Protein, dry basis
Wort color
Wort pH
For Alt, Märzen, wheat beer, dark
beer, Bock as well as for other beers.
MIN MAX
Moisture content
4,5
75,0
%
EBC
L
12,0
61
23
80
31
5,0
5,8
UP TO 50%
SPECIFICATION
Moisture content
BEST Caramel Munich I brings out the full
Extract fine grind, dry basis
spectrum of caramel taste that nature has
Protein, dry basis
put in the kernel. Like our other caramels, this
malt will darken your beer and stabilize its
Wort color
foam. Depending on grain bill composition nuts
and almonds may be reflected. Like all our
Wort pH
BESTMALZ® caramels, BEST Caramel Munich
I to III are produced by using a unique germination and roasting technique. Our malt masters
have developed this gentle but yet effective
process in order to generate caramel tastes of
different variations and degrees. As a result, all
BEST Caramels have great processing features
and are highly comfortable in their use.
EBC
EBC
61 – 8 0
81 – 1 00
SPECIALTY MALTS
ALMONDS
SPECIALTY MALTS
MIN MAX
%
%
4,5
75,0
%
EBC
L
12,0
81
31
100
38
5,0
5,8
21
BEST
CARAMEL MUNICH II
ROASTED ALMONDS
BEST
CARAMEL MUNICH III
ALMONDS
ROASTED ALMONDS
For Lager, Märzen, wheat beer, dark beer,
Bock beer as well as other beers.
UP TO 50%
SPECIFICATION
BEST Caramel Munich II is our mid range
Munich caramel: very “caramely”, adding
deep color, increasing foam stability. In
addition, it enhances the fullbodied character of the beer with intensive nut flavors.
BEST Caramel Munich I to III are produced
by using a unique germination and roasting
technique. Our malt masters have developed this gentle but yet effective process
in order to generate caramel tastes of different variations and degrees. All our BEST
Caramels have unique processing features
and are highly comfortable in their use.
22
%
Extract fine grind, dry basis
%
Protein, dry basis
Wort color
Wort pH
For Lager, Märzen, wheat beer, dark beer,
Bock beer as well as other beers.
MIN MAX
Moisture content
4,5
75,0
%
EBC
L
12,0
110
42
130
49
5,0
5,8
UP TO 40%
SPECIFICATION
Moisture content
BEST Caramel Munich III (crystal malt) inten- Extract fine grind, dry basis
sifies the beer color and malty aroma of dark
Protein, dry basis
caramels and dried fruits. It gives the beer
a significantly darker color and increases
Wort color
foam stability. In addition, it enhances the
full-bodied character of the beer with flavor Wort pH
of intensive roasted almond. BEST Caramel
Munich I to III are produced by using a unique
germination and roasting technique. Our
malt masters 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.
EBC
EBC
110 – 1 30
131 – 2 00
SPECIALTY MALTS
LICORICE
SPECIALTY MALTS
MIN MAX
%
%
4,5
75,0
%
EBC
L
12,0
131
50
200
76
5,0
5,8
23
BEST
SPECIAL X®
BEST
RED X®
PASSION FRUIT
DRIED FRUIT
SHERRY
For amber-colored beers, all types of dark beer,
Belgian styles like Abbey, Trappist beer, Belgian Ales
and Dutch-style beers (wit beers).
For amber beer, wheat beer, Alt, Ale, dark beer
and all reddish beer styles.
UP TO 100%
SPECIFICATION
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 optimal processability,
BEST Red X® can be employed to brew
consistently fiery 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.
24
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
79,0
Friability
%
76,0
Glassiness
%
2,5
Protein, dry basis
%
12,0
Soluble nitrogen
mg/100 g
750
Wort color
Diastatic Power
4,9
EBC
L
28
11
32
13
5,4
6,1
WK
200,0
Wort pH
UP TO 20%
SPECIFICATION
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 possesses a chestnut to dark
hue (depending 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 and impress with
a rich mix of flavors.
EBC
EBC
28 – 3 2
300 – 4 00
CRAFT MALTS
CHOCOLATE
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
75,0
EBC
L
300
115
Wort color
Wort pH
CRAFT MALTS
4,5
400
150
5,8
25
BEST
CHOCOLATE
DARK CHOCOLATE
BEST
BLACK MALT
CHOCOLATE
CACAO
For all darker beer styles like Alt,
brown Ale, dark Ale, Stout and Bock beer.
UP TO 10%
SPECIFICATION
BEST Chocolate gives the beer an even
darker color – like dark chocolate. 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 affected but
foam stability will be improved. The malt
is produced from green or kiln-dried malt
in a gentle roasting process.
26
%
Extract fine grind, dry basis
%
Wort color
For German style Schwarzbier, other dark beers, Stout,
Porter, Ale, Bock beer, Dusseldorf style Alt.
MIN MAX
Moisture content
EBC*
L
4,5
75,0
800 1000
300 380
* deviation ± 10 %
UP TO 5%
SPECIFICATION
Moisture content
MIN MAX
%
4,5
BEST Black Malt (roasted malt) gives the
Extract fine grind, dry basis .
%
65,0
beer greater depth of color and adds more
EBC* 1100 1200
intensive nuances of chocolate or coffee
Wort color
L
415 450
aromas. The malt flavor is also emphasized.
The malt is produced from green or kiln* deviation ± 10 %
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. Evenly
roasted malt kernels with optimal processing features are the outcomes of this
advanced technique fine tuned by our
experienced malt masters.
EBC
EBC
800 – 1 000
1100 – 1 200
ROASTED MALTS
COFFEE
ROASTED MALTS
27
BEST
BLACK MALT EXTRA
BREAD
BEST
ROASTED BARLEY
COFFEE
COFFEE
For Dusseldorf style dark beer (Alt), other dark beer styles,
Stout, Porter, Ale and Bock beer.
UP TO 5%
SPECIFICATION
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-ofthe-art fashion. This malt is as black as
great malt can be. It will enrich your brew
with a wild spectrum of tastes.
28
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
Wort color
For dry Irish Stouts, black beer, strong
dark Ales, Porter and other beer specialties.
EBC*
L
4,5
65,0
1300 1400
490 529
* deviation ± 10 %
UP TO 5%
SPEZIFIKATIONEN
BEST Roasted Barley imparts a characteristic deep dark color to beer. Depending on
the amount used in the grain bill, the flavor
profile can exhibit intense roasty notes and
bitterness reminiscent of black coffee or
Italian espresso. The foam stability of the
beer is also improved.
EBC
EBC
1300 – 1400
1200 – 1400
ROASTED MALTS
Moisture content
Wort color
Wort pH
ROASTED MALTS
MIN MAX
%
EBC
L
5,5
1200 1400
450 529
5,6
6,1
29
BEST
CHIT MALT
BEST
ACIDULATED MALT
LIVELINESS
GOOSEBERRY
For all beers to optimize foam stability.
UP TO 15%
30
For all beer styles for optimizing pH.
SPECIFICATION
BEST Chit Malt is used for balancing the
characteristics of strongly solubilized malt.
When using this malt, foam formation
is promoted and foam stability increases.
The malt is produced from the same tworow spring barley as is used for all other
BESTMALZ® malt types.
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
Protein, dry basis
%
12,0
Kolbach index
%
34,0
4,9
50,0
Wort color
EBC
L
2,0
1,2
Diastatic Power
WK
250,0
3,0
1,6
UP TO 5%
SPECIFICATION
BEST Acidulated Malt reduces the pH of
the mash. This results in improved enzyme
activity of the mash, greater yield and flavor
stability as well as a lighter color and a
balanced aroma in the finished beer. It also
represents an interesting alternative for
breweries that have no mash acidification.
EBC
EBC
2 – 3
3 – 8
FUNCTIONAL MALTS
LEMON
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
Protein, dry basis
Wort color
%
EBC
L
Wort pH
Acidity
FUNCTIONAL MALTS
8,0
76,0
%
12,0
3,0
1,6
8,0
2,7
3,5
4,5
40
50
31
BEST
SMOKED
SMOKE
BEST
PEATED
HAM
SMOKE
For Lager, wheat beer, dark beer,
Porter, Bock beer, distillates (Whisky).
UP TO 100%
%
Extract fine grind, dry basis
%
Fine-coarse difference EBC
%
Protein, dry basis
%
9,5
13,0
EBC
L
3,0
1,6
8,0
3,5
5,6
6,1
WK
250,0
Wort pH
Diastatic Power
32
MIN MAX
Moisture content
Wort color
5,5
77,0
2,5
UP TO 100%
SPECIFICATION
BEST Peated is smoked over a peat fire
using the best available peat. The smoke
imparts a strong smoky, phenolic flavor
which is reflected in the malt aroma.
Brewers can use up to 100% in the grain
bill. Depending on the composition 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 distillates.
EBC
EBC
3 – 8
3 – 8
FUNCTIONAL MALTS
WOOD
For smoked beers, wheat beers, export beer, Porter,
Bock beer and distillates. Due to its unique taste and smell
BEST Peated can be used in many ways.
SPECIFICATION
BEST Smoked gives beer a typical 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.
PEAT
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
Fine-coarse difference EBC
%
Protein, dry basis
%
9,5
13,0
EBC
L
3,0
1,7
8,0
3,6
5,6
6,1
Diastatic Power
WK
250,0
Phenols
ppm
5
Wort color
Wort pH
FUNCTIONAL MALTS
5,5
78,0
2,5
50
33
BESTMALZ
MALTS FROM OTHER
CEREALS
BEST
HEIDELBERG WHEAT
MALT
LEMON
CLOVER
All kind of wheat beers and other light beers
UP TO 75%
SPECIFICATION
BEST Heidelberg Wheat Malt emphasizes
the effervescent freshness and the
typical top-fermented flavor of wheat beer.
It can be used for light-colored beers. It is
produced from high quality brewing wheat.
Malting processes adapted to the raw
material highlight the particular qualities
of this malt.
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
Fine-coarse difference EBC
Viscosity (8,6 %)
Soluble nitrogen
Protein, dry basis
Wort color
%
2,5
mPa·s
1,99
mg/100 g 680
%
EBC
L
Wort pH
It doesn’t necessarily have to be barley: Malt made of
other cereals can create a wider range of beers and a different
texture. As a result, your special beers will be even more
unique. For example turning an IPA into a rye IPA gives the beer
an interesting grainy flavor. Oats create a soft mouthfeel
and spelt has been used for a long time in breweries thanks to
its health-promoting properties.
34
5,5
82,0
2,5
1,4
5,6
Grading < 2,2 mm
%
Diastatic Power
WK
850
36,0 45,0
3,5
1,8
6,1
2,0
250,0
EBC
2,5 – 3 ,5
MALTS FROM OTHER CEREALS
35
BEST
WHEAT MALT
PASSION FRUIT
BEST
WHEAT MALT DARK
CLOVER
LEMON
For top-fermented beers, light beer, Kölsch, Ale,
reduced-alcohol and non alcoholic beers.
UP TO 60%
SPECIFICATION
BEST Wheat Malt emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. It is produced
from high quality brewing wheat. Malting
processes adapted to the raw material highlight the particular qualities of this malt.
%
Extract fine grind, dry basis
%
Fine-coarse difference EBC
Viscosity (8,6 %)
Protein, dry basis
Soluble nitrogen
Kolbach index
Wort color
5,5
82,0
%
2,5
mPa·s
1,99
%
13,5
mg/100 g 680
%
EBC
L
Wort pH
36
For top-fermented beers, Ale, reducedalcohol and non alcoholic beers.
MIN MAX
Moisture content
%
Diastatic Power
WK
850
36,0 46,0
3,5
1,8
5,6
Grading < 2,2 mm
6,0
2,7
UP TO 40%
SPECIFICATION
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, however,
adds color and intensifies the aroma. It
is produced from high quality brewing
wheat. Malting processes adapted to
the raw material highlight the particular
qualities of this malt.
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
Fine-coarse difference EBC
Viscosity (8,6 %)
Protein, dry basis
Soluble nitrogen
Kolbach index
Wort color
%
2,5
1,95
%
14,0
mg/100 g 680
37,0
47,0
EBC
L
16
6,5
20
8,0
Wort pH
Grading < 2,2 mm
%
Diastatic Power
WK
EBC
EBC
16 – 2 0
MALTS FROM OTHER CEREALS
850
%
6,1
250,0
5,5
82,0
mPa·s
2,0
3,5 – 6 ,0
MALTS FROM OTHER CEREALS
CLOVER
5,6
6,1
2,0
250,0
37
BEST
SPELT MALT
GOOSEBERRY
BEST
RYE MALT
LEMON
BREAD
For spelt beer, top-fermented beers,
multi-grain beers, wheat beer.
UP TO 60%
SPECIFICATION
BEST Spelt Malt is used for producing
full-bodied, top-fermented beers. Spelt is
an ancient grain and is known to possess a
number of health benefits. For this reason,
spelt was the favorite 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 considered highly digestible and conducive to good health. This malt improves
foam stability. It can also have other positive effects in the brewing process.
38
For rye beer, rye-IPA, multigrain beer
and top-fermented beer.
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
5,5
82,0
%
3,0
Viscosity (8,6 %)
mPa·s
1,95
Protein, dry basis
%
14,0
Kolbach index
%
33,0 44,0
Fine-coarse difference EBC
Wort color
EBC
L
Wort pH
Grading < 2,2 mm
3,5
1,8
5,6
%
6,0
2,7
6,1
UP TO 50%
SPECIFICATION
BEST Rye Malt imparts an incomparable
structure, a velvetly smooth mouthfeel and
an extraordinary complexity. The aroma
intensely reminds of bread crumbs. Due
to missing husks and the high amount of
mucilage (pentosanes) more than 60% of
BEST Rye Malt in the grain bill is not
recommended, as it leads to serious lautering problems.
%
Extract fine grind, dry basis
%
Wort color
EBC
L
5,0
84,9
6,5
2,8
2,0
EBC
EBC
3,5 – 6 ,0
6,5
MALTS FROM OTHER CEREALS
MIN MAX
Moisture content
MALTS FROM OTHER CEREALS
39
BEST
OAT MALT
NUT
OATS
For oatmeal beer, oatmeal-IPA,
dark beer and winter beer.
UP TO 50%
SPECIFICATION
BEST Oat Malt is made of dehusked naked
oats. Oat leads to a velvetly mouthfeel,
which – in higher grain bills - not only induces nutty, but also oat-like fruity aroma
and a steady turbidity. Due to the higher
lipid content in the grain the foam stability
is slightly influenced. The lower starch
content leads to lower extract content.
Oat Malt contains lots of folates, vitamin
B6 and vitamin E.
MIN MAX
Moisture content
%
Extract fine grind, dry basis
%
Protein, dry basis
Wort color
4,4
79,3
%
16,1
EBC
L
7,6
3,2
EBC
3,5 – 6 ,0
40
MALTS FROM OTHER CEREALS
41
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)
500 – 1,000 kg/1,300 – 2,200 lbs.
SHELF LIFE
If stored in a cool (max. 20 °C/68 °F), dry
place (max. 35% RH), BEST malts retain
their excellent quality for a minimum of
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 compliance with all valid food
regulations and legal provisions. Of course,
42
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 selecting 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.
BESTMALZ AG
P.O. Box 10 43 20 ∙ D-69033 Heidelberg ∙ Germany
T +49 (0)6221 64660 ∙ F +49 (0)6221 646699
info@bestmalz de · www.bestmalz.com