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The following malt types are available
Pilsen Malt
Made from selected 2-row spring barley from traditional barley growing
areas in South-West Germany.
Rhein-Main-Malz Pilsen Malt can be supplied within the following
analytical parameters:
| Moisture Content |
3,8 - 4,5% |
| Extract Fine Grind |
80 - 83% dry matter (depending on crop) |
| Extract Difference |
1,0 - 2,3 % |
| Colour of Wort |
3,0 - 3,8 EBC |
| Boiled Colour |
5,0 - 6,0 EBC |
| Protein Content |
10,0 - 11,3% dry matter (depending on crop) |
| Kolbach Index |
39 - 47 % |
| Hartong VZ 45 |
36 - 44 % |
| Viscosity |
1,48 - 1,58 mPas (8,6% wort) |
| Friability |
80-90 |
| Glassy Kernels |
< 2,0 |
Screening
2,8 & 2,5 mm |
> 90,0 |
Screening below
2,2 mm |
<0,6% (depending on crop) |
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Wheat malt
Rhein-Main-Malz wheat malt is made from wheat, specially grown for our purposes by farm cooperatives
| Moisture Content |
3,9 - 5 % |
| Extract Fine Grind |
82 - 85% dry matter (depending on crop) |
| Extract Difference |
1,5 - 2,6% |
| Colour of Wort |
3,2 - 4,0 EBC |
| Boiled Colour |
4,8 - 6,0 EBC |
| Protein Content |
10,6 - 12,0 % TrS (jahrgangsabhängig) |
| Kolbach Index |
38 - 44 % |
| Hartong VZ 45 |
34 - 40% |
| Viscosity |
1,60 - 1,80 mPas (8,6% wort) |
| FAN |
90 - 130 mg/l |
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Munich Malt
Rhein-Main-Malz Munich Malt can be supplied within the following analytical boundaries:
| Moisture Content |
3,5 - 5,0% |
| Extract Fine Grind |
79,0 - 82,0 TrS (jahrgangsabhängig) |
| Extract Difference |
1,5 - 2,6 % |
| Verzuckerungszeit |
10 - 20 min |
| Colour of Wort |
12,0 - 30 EBC |
| Protein Content |
10,6 - 12,0 % |
| Kolbach Index |
42 - 50 % |
| Hartong VZ 45 |
40 – 46% |
| Viscosity |
1,5 - 1,65 mPaS (8,6% Würze) |
| Friability |
75 - 83,0 % |
| glassy Kernels |
< 3,0 % |
Screening below
2,2 mm |
<1,0% (depending on crop) |
| FAN |
130 – 180 mg/l |
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