Specifications Achieved in a Normal Barley Season

Table Key -
- Extract Litre/Kg MIAG 2 as is
- Extract Litre/Kg MIAG 7 as is
- Colour of Wort E.B.C.
- Moisture %
 		- Total Soluable Nitrogen %
- Total Nitrogen %
- Index of Modification
- Degree of Crystalisation %
Pale Malts
MARIS OTTER
PALE ALE MALT		 305.0 min 301.5 min 4.5 - 5.5 3.0 max 0.57 - 0.63 1.50 max 38 - 42  
HALCYON
PALE ALE MALT		 305.0 min 301.0 min 4.5 - 5.5 3.0 max 0.59 - 0.65 1.55 max 38 - 42  
PIPKIN
PALE ALE MALT		 304.0 min 301.0 min 4.5 - 5.5 3.0 max 0.57 - 0.63 1.50 max 38 - 42  
WHEAT MALT 310.0 min 305.0 min 3 - 4 4.0 max 0.56 - 0.62 1.75 max 32 - 35  
OAT MALT 265.0 min 255.0 min 3 - 4 4.0 max 0.51 - 0.57 1.70 max 30 - 34  
LAGER MALT 303.0 min 300.0 min 2.5 - 3 4.4 max 0.60 - 0.67 1.60 max 38 - 42  
 
Coloured Malts
CARAMALT 275.0 min 255.0 min 27 - 32 7.5 max       80%
PALE CRYSTAL MALT 275.0 min 260.0 min 50 - 70 7.0 max       85%
AMBER MALT 273.0 min 265.0 min 90 - 110 3.0 max        
CRYSTAL MALT 275.0 min 265.0 min 120 - 140 4.5 max       90%
BROWN MALT 273.0 min 265.0 min 140 - 160 3.0 max        
DARK CRYSTAL MALT 275.0 min 265.0 min 200 - 400 4.5 max       90%
PALE CHOCOLATE MALT 273.0 min 265.0 min 500 - 550 3.0 max        
CHOCOLATE MALT 273.0 min 265.0 min 900 - 110 3.0 max        
ROASTED BARLEY 268.0 min 260.0 min 1000 - 1400 3.0 max        
BLACK MALT 273.0 min 265.0 min 1200 - 1400 3.0 max