Gladfield Pilsner malt is made from 2 row barley varieties. Only plump low protein barley is used which allows for higher extract potential and helps eliminate potential protein haze issues in the beer.
The plumpness and even germination along with low protein gives highly friable malt and care must be taken not to over crush. Protein modification is kept relatively low with out compromising overall quality of the malt. These attributes’ make Gladfield Pilsner malt well suited for craft brewing, the lower protein modification improves mouth feel and head retention.
Carefully controlled kilning gives a nice malty character without too much colour. Gladfield Pilsner malt has sufficient diastatic power to convert the addition of 10-20% coloured malts but it is not designed for large amounts of unmalted adjuncts. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes.
| Moisture (%) Max | 5 |
| Extract (fine dry) min% | 79 |
| Sacharification time | 10 |
| Colour (wort) | 3.2-4.0 |
| Total Nitrogen (%) | 1.4-1.7 |
| Kolbach Index | 35.0-41.0 |
| pH | 5.7-6.0 |
| Diastatic Power (WK) min. | 240 |
| FAN (mg/l) min | 120 |
| Friability (min) % | 85 |