Terroir Paulista Pilsen

Notes

It is considered a base malt because it has an excellent enzymatic power and that even together with portions of other malts of lower enzymatic power (caramels and / or roasted) it is able to “digest” all the starch in smaller sugars providing an excellent amount of simple sugars for yeast , that is, extract. For the maintenance of a light color and with a high level of enzymes, pilsen malt does not force its modification and must be taken care during drying so that the curing temperature is sufficient for elimination of DMS precursors and inactivation of oxidative enzymes and development of flavor without, however, compromising the proteolytic and amylolytic enzymes needed in brazing.

Composition