Pale Ale Malt (Continued)
FLAVOR & COLOR CONTRIBUTIONS
Malt Style: Base malt
Flavor: Rich malty
Hints of biscuit and nuts
Color: Contributes golden color
CHARACTERISTICS / APPLICATIONS
Use as a rich malty Brewers Malt.
A fully modified, high extract, low protein malt, Briess Pale Ale is not just a darker Brewers Malt.
The proprietary malting process for Briess Pale Ale Malt involves careful monitoring of the kiln drying process and
specialized temperature rests that result in the development of its unique flavor.
Sufficient enzyme level to support the inclusion of even the most demanding specialty malts without extending the
Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties
SUGGESTED USAGE LEVELS
Up to 100% Ales (an exception being Koelsch) and rich, full flavored dark beers.
10% or more All but the lightest beer styles for additional flavor.
Especially helpful for developing warm, malty and toasty flavors.
10-15% High gravity beers like a Bock Beer, more in low gravity beers.
The data listed under typical analysis are subject to the standard analytical deviations. They represent average values, not to be considered
as guarantees, expressed or implied, nor as a condition of sale. The product information contained herein is correct, to the best of our
knowledge. As the statements are intended only as a source of information, no statement is to be construed as violating any patent or
1The parameters of a Congress Mash include malt grind, liquor-to-grist-ratio, temperature ramps and holds, and filtration. The process uses 50
grams of malt and 400 milliliters of water. Conversion is usually complete within 2.5 hours with a final conversion step of 70ºC (158ºF). This
mash determines extract, viscosity, color, beta glucans, turbidity and soluble protein.