Chateau Diastatic

Enzymatic malt. Produced from the finest European barley varieties. Provides the necessary diastatic power in mashing when low-enzyme malt or unmalted grain is used; raises the extraction efficiency.

Properties

Color:

3.5 EBC

Moisture:

Diastatic power:

120°Lintner

Protein:

11.5%

Max in Batch:

30%

Recommended Mash

Yield

Potential:

1.037 SG

Yield:

80%

Coarse Fine Difference:

1.1 %