Peated Malt Distilling Malt

Peated Malt

Ingredient for providing the essential peat flavour in whisky production. Heavy/medium or light peating levels.

  • IOB
  • ASBC
  • EBC
Min Max
Moisture % 5.0
Extract lt°/kg (7Dry) 311
Colour °EBC 2.0 3.0
Total Nitrogen % 1.40 1.60
Total Soluble Nitrogen % 0.5 0.6
Soluble Nitrogen Ratio 35 39
Friability % 90
Homogeniety % 98
Steely Corns % 2.0
Glucan in Wort (ppm) 120
NDMA (ppb) 2.5
Fermentability % (un-boiled) 87
Predicted Spirit Yield "as is basis" lt°/tonne 408
Sulphur Dioxide on Malt (mg/kg) 30
Min Max
Moisture % 5.0
Extract % d.b 81.9
Color ° Lovibond 1.3 1.7
Total Protein 8.75 10.00
ST Ratio 40 44
Glucan in Wort (ppm) 150
Min Max
Moisture % 5.0
Extract % d.b 81.9
Colour ° EBC 2.0 3.0
Total Protein 8.75 10.00
Kolbach Index 40 44
Glucan in Wort (ppm) 150