Kilned

Roasted

Viking Malts color range Caramelized

3,3

3,5

3,5

3,5

4

4

6

7

9

10

14

20

25

30

40

40

60

90

140

180

270

350

350

550

800

800

1300

4,3

6,5

7

8

7

10

10

10

14

16

18

24

35

40

60

60

80

110

160

220

330

450

450

650

1000

1000

1500

1 10 100 1000

Viking Pilsner Malt

Viking Wheat Malt

Viking Oat Malt

Viking CaraBody Malt

Viking Pale Ale Malt

Viking Rye Malt

Viking Caramel Pale Malt

Viking Vienna Malt

Viking Golden Ale Malt

Viking Dextrin Malt

Viking Munich Light Malt

Viking Munich Dark Malt

Viking Caramel 30 Malt

Viking Red Active Malt

Viking Caramel 50 Malt

Viking Cookie Malt

Viking Red Ale Malt

Viking Caramel 100 Malt

Viking Caramel 150 Malt

Viking Caramel 200 Malt

Viking Caramel 300 Malt

Viking Caramel 400 Malt

Viking Chocolate Light…

Viking Caramel 600 Malt

Viking Chocolate Dark…

Viking Pearled Black Malt

Viking Black Malt

log EBC

Our malt categories

BREWER’S

CLASSIC

BREWER’S

SPECIALBREWER’S

ORGANICSMOKED

SPECIAL

DISTILLER’S

CHOICE

BREWER’S CLASSIC

▪ VIKING PILSNER MALT

▪ VIKING PALE ALE MALT

▪ VIKING PILSNER ZERO MALT

▪ VIKING VIENNA MALT

▪ VIKING WHEAT MALT

Malts in Brewer’s Classic section are all kilned malts and planned

to make the basis of a beer.

These malts are:

▪ low in color

▪ active

▪ “easy” in flavor

▪ good extract yield

▪ high attenuation

Dosage rate may be up to 100%

→consideration with wheat malt

BREWER’S SPECIAL

Malts from this category should be used with special intention.

▪ Kilned specials and roasted malts

▪ Typical recommended dosing with these malts are up to

30%

➢ activity

➢ attenuation

➢ wort separation

➢ flavor

➢ color

Notice: Red Active Malt, can be used

as a base malt, even up to 100%.

▪ NEW! VIKING CARABODY MALT

▪ NEW! VIKING OAT MALT

▪ VIKING RED ACTIVE MALT

▪ VIKING RED ALE MALT

▪ VIKING CHOCOLATE LIGHT MALT

▪ VIKING CHOCOLATE DARK MALT

▪ VIKING MUNICH LIGHT & DARK MALTS

▪ VIKING CARAMEL MALTS

▪ VIKING CARAMEL PALE

▪ VIKING COOKIE MALT

▪ VIKING DEXTRIN MALT

▪ VIKING GOLDEN ALE MALT

▪ VIKING RYE MALT

▪ VIKING BLACK MALT

▪ VIKING PEARLED BLACK MALT

▪ VIKING ROASTED BARLEY

SMOKED SPECIAL

▪ VIKING SMOKED WHEAT MALT

▪ VIKING SMOKED MALT

▪ VIKING LIGHTLY PEATED MALT

▪ Viking Smoked Malts have good activity. They can act

as a base malt in many solution.

▪ Viking Smoked Malts are not very intense in smokiness

and are planned to be used in high dosage rates.

▪ Wide selection of different wood based smokes.

Our aim is that smokiness will be inside

the beer not on a top!

Some typical malt analysis

Malts and typical

valuesExtract [%

d.m.] Moisture [%]

Color

[EBC]

Protein [%

d.m.] FAN [mg/l] pH

Viscosity

[mPas]

Diastatic

power

[WK d.m.]

Pilsner 81 4,5 3,5 10,5 160 6 1,45 350

Vienna 80 3,5 7 10,5 140 5,95 1,5 330

Munich Light 80 2,5 16 11,0 110 5,8 1,6 100

Caramel Pale Malt

79 7,5 8 11,0 150 5,9 1,5 0

Caramel Malt 100

77 4,5 100 11,0 110 5,5 1,55 0

Black malt 65 1 1500 11,0 100 5,3 1,5 0

Wheat malt 83 6 4 11,0 120 6,1 1,9 200

Pot Still Rye Malt

85 6,5 10 10,5 160 6,05 4,9 320

DISTILLER’S CHOICE

▪ VIKING ENZYME MALT

▪ VIKING POT STILL RYE MALT

This group of malts can be also used in brewing but notice,

that enzyme malt has:

➢ high DMSP→ good boiling and careful whirlpool operation

needed if used in brewing

➢ higher protein content and lower extract

High activity gives possibilities to use loads of inactive material

High activity gives possibilities to use

loads of inactive material.

Enough enzymes

When creating a malt bill→

Enzyme activity level

~100WK d.m.is needed to

take care of the starch

material in the batch.

If typical pilsner malt has ~300WK units this gives

a possibility to have 2/3 inactive material in a malt

blend and still be able

to have good starch conversion in reasonable

time.

Kilned,

active

Kilned,

reduced activity

▪ Pilsner Malt

▪ Pilsner Zero Malt

▪ Pale Ale Malt

▪ Vienna Malt

▪ Red Active Malt

▪ Rye Malt

▪ Wheat Malt

▪ Enzyme Malt

▪ Pot Still Rye Malt

▪ Golden Ale Malt

▪ Munich Light Malt

▪ Dextrin Malt

▪ CaraBody Malt

▪ Oat Malt

Kilned,

inactive

▪ Munich Dark Malt

▪ Red Ale Malt

Caramelized,

inactive

▪ Caramel Pale

Malt

▪ Caramel 50, 100,

150, 200, 300,

400, 600 Malt

▪ Caramel Rye Malt

Roasted

from pilsner

malt, inactive

▪ Cookie Malt

▪ Chocolate Light

Malt

▪ Chocolate Dark

Malt

▪ Black Malt

Products grouped by production method and activity

Light golden color + cereal,

malty, nutty, sweet taste

▪ Pilsner Malt

▪ Pilsner Zero Malt

▪ Pale Ale Malt

▪ Vienna Malt

▪ Golden Ale Malt

▪ Dextrin Malt

▪ Enzyme Malt

Other grains:

▪ Oat Malt, Wheat

Malt, Rye Malt, Pot

Still Rye Malt,

Smoked Malts

Products grouped by taste and color

▪ Munich Dark Malt

▪ Red Ale Malt

Kilned, red/copper color +

strong malty taste, slight

acidity

▪ Munich Light Malt

▪ Munich Dark Malt

▪ Red Ale Malt

▪ Red Active Malt (can

act as a base malt)

▪ Caramel Rye Malt

Caramel Malts

malty, roasted, sweet, bitter

Golden color:

▪ Caramel Pale Malt

▪ Dextrin Malt

Reddish color:

▪ Caramel Malt 30-

50, 100,

Dark Color

▪ Caramel Malt 150,

200, 300, 400, 600

Malts roasted from pilsner malt

+ roasted, burned, bitter, coffee taste

▪ Cookie Malt (end temp ~130°C)

▪ Chocolate Malt

▪ Black Malt (end temp ~230+°C)

Example of color formation and…Malt Saccharification

point (min/°C)

Wort Extract (%) Wort Color (°EBC) Filtration area

(g/h)

Final attenuation

(%) Color Hue

100% Pilsner

Malt0-5/72 16,47 7,5 118 84,5

80% Pilsner

Malt+20% Red

Active Malt

0-5/72 16,45 18 118 85,0

60% Pilsner

Malt+40% Red

Active Malt

0-5/72 16,37 27 121 83,8

40% Pilsner Malt

+ 60% Red

Active Malt

0-5/72 16,47 41 118 82,5

20% Pilsner Malt

+80% Red Active

Malt

0-5/72 16,63 53 118 79,5

100% Red Active

Malt0-5/72 16,59 63 110 77,3

High

amylase

activity

Good

extract

yield

Coloring

powerFast wort

separation

Predictable

attenuation

Your mashing program matters

Program MaltExtract, %

d.m.

Attenuati

on, %

Fructose,

g/l

Glukose,

g/l

Sucrose,

g/l

Maltose,

g/l

Malt.tri,

g/l

Ferm.

sugars,

g/l

1 pilsner 81,2 88,3 2,7 14,8 3 73 17,7 111,2

2 pilsner 77,5 70,1 0,4 8,7 7,9 60,4 18,8 96,2

1 dextrin 82,9 77,1 1,4 11,3 2,6 70,5 20,8 106,6

2 dextrin 83,3 60,5 0,8 10,2 4,1 53,3 17,9 86,3

Program 1, 48℃ 30min + 66℃ 30min + 72℃ 30min + 80℃ 10min

Program 2, 73℃ 30min + 80℃ 1min

Your wort’s extract contains also dry matter that is not fermentable!

Craft Porfolio 2020 on www.vikingmalt.com

On page 47 of our Craft Portfolio 2020 you can find a comparison table covering our malts:

▪ Moisture

▪ Extract

▪ Color

▪ Diastatic power

▪ Recommended dosage

rate

Some pratical tipsThink first twice what you are looking for...

Study the malt spec and ask from the maltster

▪ Recipes & analyses of beers available

Do not use too much of the different qualities far from each other

(for example 80% Pilsner Malt & 20% Black Malt)

Consider the process implications

▪ Milling

▪ Mashing

▪ Lautering

▪ Fermentation

▪ Filtration

In the end, most beers are meant for drinking...

Thank’s a lot!

Raimo Koljonen

Brewmaster

raimo.koljonen@vikingmalt.com

www.vikingmalt.com

That’s all folks…