Due to a special process, stewing, especially many low-molecular substances are formed in this IREKS kiln-dried malt, which are transformed into strong aroma and colour substances during subsequent kilning. For this reason, this malt is particularly suitable for supporting a strong malt aroma and achieving, at the same time, hues of red which come from the melanoidins formed.
Due to a special process, stewing, especially many low-molecular substances are formed in this IREKS kiln-dried malt, which are transformed into strong aroma and colour substances during subsequent kilning. For this reason, this malt is particularly suitable for supporting a strong malt aroma and achieving, at the same time, hues of brown which come from the melanoidins formed.
The crowning glory of the IREKS speciality malts. A solidly dark colour and a full aroma turn this malt into an absolute highlight among the speciality malts. Produced as a kiln-dried malt and not as a roasted malt, this speciality from the IREKS Company is suitable for enhancing the malt aroma and the colour of dark beers without bringing a roasted taste into the beer which could possibly be perceived as being “rough”. Over and above, it gives the beers a rugged taste profile, mainly only achieved by use of the decoction method which requires a great deal of time and effort.
IREKS Sour Malt contains up to 4.5 % natural lactic acid, the reason why it is very well suited for adjusting the pH value of the mash. This benefits the enzyme activities and thus increases the brewhouse yield. The optimum quantity of addition has to be determined by every brewery individually, as this depends on many factors such as, for example, the quality of the water for brewing, the mashing programme and the grist, etc..
Spitz Malt got its name from the rootlets which protrude slightly due to a reduced germination process. As a result of the low modification, it is suitable for compensating very highly modified malts and for the general enhancement of the foam stability.
IREKS Rye Malt is suitable for the production of the finest craft beers. Due to its high content of arabinoxylans, the rye malt leads to a relatively high viscosity in the beer which causes a creamy, velvety mouth feel. In addition, IREKS Rye Malt provides the typical hint of bread which is associated with rye beers.
IREKS Wheat Malt light is distinct due to a very high extract content and it hardly influences the colour of the beer. It is suitable as a basis for wheat beers and as a component for top-fermented beers such as Ale, Kölsch, Alt and multi cereal beers.
An extremely darkly roasted IREKS Wheat Malt black which gives the beer specialities an intensive black colour and a strong, but at the same time full, roasted aroma. As a result of the spelts which are not present in wheat, this malt is distinct due to a less bitter taste.
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