Belgomalt Gingerbread Cookie Infusion Malt 25 kg
Limited edition!
The Gingerbread Cookie Infusion Malt is like a delicious Winter Wonderland… in malt form!
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About Gingerbread Cookie Infusion Malt
With warming aromas stemming from generous additions of cinnamon and ginger into the malting process, Gingerbread Cookie Infusion Malt finds a soft balance with further additions of nutmeg, allspice and cloves working in harmony to contribute to a complex medley of depth, cosy spice and festivity. A small addition of black pepper as a sort of secret ingredient is what rounds everything out nicely.
Please note: This malt was produced with masses of spice additions. Therefore, you may actually find traces of the spices in the malt.
Also available in 1 kg (sample) packaging.
Creative Series of Belgomalt
After much exploration with many different types of ingredients, they were delighted to discover that the incorporation of ingredients into the malting process was successful in creating an entirely new and unique malt product. A complex and layered malt variety, ideal for brewing a unique seasonal craft beer.
Recommended use Gingerbread Cookie Infusion Malt
The percentage of Gingerbread Cookie Infusion Malt inclusion in your malt bill should fall between 30 % – 60 %. The diastatic power of the malt is medium. It is recommended to add a good enzymatic malt and yeast nutrient to ensure yeast vigour during fermentation.
Points of attention
Keep in mind that the gelatinization temperature of the Gingerbread Cookie Infusion Malt is 64°C. Therefore, a beta-amylase rest at 64-65°C for optimal saccharification is recommended.
