Pilsner Zero Malt | Viking Malt

• Pilsner Zero Malt can be used as up to 100% of your grain bill for any style of beer from traditional pilsners to modern IPAs
• Made from 2-row null-LOX spring barley with zero Lipoxygenase activity which improves flavor stability and extends shelf life of finished beer
• Malt flavor is very close to traditional pilsner malt and usually described as malty, slightly nutty and sweet
• Viking Malt is one of the largest premium malting companies in the world and the main malt supplier to the famous Carlsberg brewery
• Color Specification: 1.7–2.2°L

Viking Pilsner Zero Malt is made from 2-row null-LOX spring barley. As a special feature in null-LOX varieties is that Lipoxygenase activity is zero, affecting positively on flavor stability of beer. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80–85°C.

Pilsner malt flavor is very close to traditional pilsner malt and usually described as malty, slightly nutty and sweet. Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications.

Viking Malt is one of the largest malting companies in the world and the largest roaster of specialty malts. They are the main malt supplier to the famous Carlsberg brewery. Viking is not well known in the USA because they haven't had good US distribution. Because MoreBeer! and MoreBeer! Pro is directly importing thousands of tons of malt we are stoked to offer you Northern European malt quality from one of the best malting companies in the world at lower than domestic malt pricing.

Viking Malt has 6 malthouses in areas where distinctive Nordic barley are sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The advantage of northern European malt is lower protein levels, good kernel size, and less amount of pesticides used due to the cold winters.

Malt Specification:

• Moisture % - max. 5.0
• Extract fine % dm - min. 80.0
• Color °L - 1.7-2.2
• Protein % dm - max. 11.5
• Sol. nitrogen mg/100g - max. 750
• Free amino nitrogen mg/l - 130–180
• Beta-glucan mg/l - max. 200
• Friability % - min. 80
• Diastatic power WK dm - min. 250

For more information on brewing with null-LOX malts, click here to read BYO's article "LOX-less Malts: Their impact on staling and head retention".

See the Documents tab below for Product Information and Typical Analysis.