As the exclusive Belgian producer of roasted specialty malts, the Dingemans family has produced an extensive range of basic ingredients for the demanding Belgian and European brewer since 1875.
Dingemans benefits from the central location of their malting house in the middle of the best barley-growing region. Barley from France, Holland, England and Germany is at their doorstep.
The result is an outstanding line of brewers and specialty malts used not only in Pilsen type beers, but also in Trappist, Abbey and White beers.
Brewers base malts
Pilsen (1.4 – 1.8 L)
Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.
Pale Ale (2.7 – 3.8 L)
Dingemans Pale Ale malt is fully modified and is easily converted by a single temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt.
Pale Wheat (1.2 – 2.0 L)
Dingemans Pale Wheat may be used in amounts ranging from 30 - 70% of the total grist to create many styles of wheat beer and in smaller amounts to aid in head retention.
Specialty brewers malts
Munich (4 – 7 L)
2Row caramel malt
Cara 8 (6 – 9 L)
Dingemans Cara 8 is a very light crystal malt made by drying barley malt at low temperatures. The result is a malt that will lend body, smoother mouthfeel, and foam stability. Due to the lack of enzymes, this malt must be mashed with other kilned malts
Cara 20 (19 – 27 L)
Dingemans Cara 20 is a light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt.
Cara 45 (40 – 54 L)
Dingemans Cara 45 is a medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color.
Special B (140 – 155 L)
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
Aromatic (Amber 50) (17 – 21 L)
Dingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.
Roasted Wheat (Tarwe Mout Roost 27) (10 – 14 L)
Dingemans Roasted Wheat is a slightly roasted wheat that will lend nutty, bread-like flavors.
Biscuit (Mout Roost 50) (18 – 27 L)
This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.
Chocolate (Mout Roost 900) (300 – 380 L)
Dingemans Chocolate malt is a high-nitrogen malt that is roasted at temperatures up to 450°F and then rapidly cooled when the desired color is achieved. "Chocolate" refers primarily to the malt's color, not its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty / roasted taste, depending on the amount used.
De-Bittered Black Malt (Mout Roost 1400) (500 – 600 L)
Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.
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