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Black Malt Organic
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Viking Malt
Organic Black Malt is produced by roasting organic pilsner malt. Final temperature is more than 200˚C. The amylolytic activity of Organic Black Malt is zero. The amount of fermentable extract is low.
| Labeling claims | GMO-free, Kosher, Organic |
| SKU | VIK0012 |
Applications & Usage
| Application Description | Organic Black Malt is used in stouts and porters, mainly for its strong coloring ability. Normally portions 1–2% give a remarkable increase in color without significant change in flavor. By raising the percentage of Organic Black Malt in malt bill the changes in taste can be found quickly. Dosage rates more than 10% are rare. |
| Applications | Beverage, Beer Brewing, Liquor & Spirits |
Certifications
| Certifications & compliance | FSSC 22000, ISO 22000, ISO 9001, Kosher, Organic Certified |
Properties
| Color | 1300–1500 |
| Extract fine | min. 65.0 % dm |
| General remarks | Our malts are produced according to ISO 9001, ISO 22000 or FSSC 22000 and ISO 14001. Organic, Kosher and other specific certificates are granted locally. No GMO raw materials are used. Analysis of our malts are carried out according to EBC Analytica (or similar) when possible. Product descriptions are subjectable to crop changes. DID YOU KNOW? All our organic malts are produced of special, carefully selected brewing barley varieties, grown in accordance with the standards of organic farming. The crops are grown without using artificial fertilizers, herbicides and genetically modified organisms (GMO). Carefully planned crop rotation with a few years cycle is also of key importance. |
| Moisture | max. 5.0 % |
Regulatory & Compliance
| Labeling claims | GMO-free, Kosher, Organic |
Storage & Packaging
| Production and packaging | Organic Black Malt is produced in Finland and Poland. As a standard malt is available in bulk, containers, big bags and 25 kg pp bags. |
| Storage and safety | Malt should be stored in a cool (< 20°C), dry (< 40 RH %), odorless and pest free place. Under these conditions unopened bags of malt can be stored for a minimum of 2 years from the date of bagging and unopened bags of crushed malt for a minimum 1 year from the date of bagging. Opened bags are beyond Viking Malt’s control, and we always recommend that opened bags are used at once. Anyhow, if opened bags are carefully re-sealed and then stored under the recommended conditions, they are expected to endure the storage times mentioned above. You should always keep the malts away from hot surfaces. Do not inhale the malt dust. |