hi-dry Malt

Hi-Dry is possibly one of the most underrated malts in a brewer’s repertoire. Using a higher than normal humidity air we pass this through the grain bed to “dry” the malt. The resultant malt is breadier, sweeter and darker due to its higher melanoidin content than a typical base malt.

Malt Analysis

Moisture: 4.5% max

Extract (0.7/0.2mm), dry: 304 LDK min

Colour (EBC/SRM Units): 23.0 – 33.0 °EBC

Total Nitrogen/Protein, dry: 1.8% max
SNR / KI/ ST Ratio: 36.0 – 42.0

Diastatic Power: 35 IoB min

Moisture: 4.5% max

Extract (0.7/0.2mm), dry: 80.0% min

Colour (EBC/SRM Units): 35.0 – 50.0 °EBC

Total Nitrogen/Protein, dry: 1.8% max
SNR / KI/ ST Ratio: 40.0 – 44.0

Diastatic Power: 120 WK min

Moisture: 4.5% max

Extract (0.7/0.2mm), dry: 70.0% min

Colour (EBC/SRM Units): 1.5 – 2.0 °SRM

Total Nitrogen/Protein, dry: 11.0% max

Malt details

Suggested Use: Perfect for a bock beer

Flavour profile:Bready and Malty in flavour

Inclusion rate: 10 – 15%

Order options: 1 tonne tote, 500kg tote, 25kg bags

get in touch with us

Our malts are available around the world through our sister companies or exclusive distribution partners.

If you would like to order from our range of malts please fill in this form and one of our team will be in contact to help find your local Bairds partner.

Highly Kilned Malts Hi – Dry