From Schreier Malting Company. Dated Feb.94
Assortment H2O Color Protein D.P. Extract F-C Alpha Conversion Mash Filtration Clarity
7/64 6/64 5/64 % ASBC Sol Tot S/T Lint FG CG Amylase Time Odor Speed Degree
+/- +/- +/- +/-0 Lov. +/- +/- +/- +/- Dry Min Max +/- 5 Min Visual
5 5 3 .3 0.2 0.5 2 10
Schreier
(Sheboygan, Wis.)
SMC 2-Row Pale 65 25 10 4.0 1.4-2.0 5.4 12.5 43.0 120 81.0 80.0 1.5 50 5 Aro Norm Clear
SMC 6-Row Pale 45 40 15 4.0 1.5-2.1 5.6 13.0 43.0 150 79.0 77.5 1.5 40 5 Aro Norm Clear
SMC Caramel 10 40 40 20 3.5 8-12 5.6 13.0 43.0 10 na na na 5 15-20 V Aro Norm Clear
SMC Caramel 20 40 40 20 3.5 17-23 5.6 13.0 43.0 0 na na na 0 15-20 V Aro Norm Clear
SMC Caramel 30 35 40 20 3.0 26-34 5.6 13.0 43.0 0 na na na 0 na V Aro Norm Clear
De Wolf-Cosyns
(Imported from Belgium)
DWC Pale Ale 79 19 2 3.6 2.7-3.6 4.7 11.0 43.1 60 80.8 79.3 1.5 23 10-15 Aro Slow Sl Hazy
DWC Pilsen 77 19 4 3.0 1.4-1.5 4.9 10.0 45.6 105 82.0 79.8 2.2 46 10-15 Aro Norm Sl Hazy
DWC Wheat 3.6 1.6-2.0 4.5 11.3 40.3 83.5 82.3 1.2 25-35 Norm Norm Sl Hazy
DWC Munich 75 23 22 3.0 5-7 4.5 11.7 41.3 50 80.9 80.0 0.9 20 10-15 Aro Slow Clear
DWC Aromatic 61 34 5 2.6 17-21 4.7 11.3 41.1 30 79.3 77.8 1.5 8 15-25 V Aro Slow Clear
DWC Caramel Pils 40 51 9 7.3 4-8 11.5 76.5 15-20 V Aro Slow Clear
DWC Caravienne 63 28 6 5.6 19-23 9.6 77.7 10-15 V Aro Slow Clear
DWC Caramunich 80 15 4 3.5 53-60 11.2 75.9 15-20 Aro Slow Dark
DWC Special B 46 37 13 5.5 75-150 10.4 68.9 15-20 Aro Slow Dark
DWC Biscuit 60 34 6 3.9 23-26 10.5 79.3 15-20 Sl Burnt Slow Sl
DWC Chocolate 35 54 9 4.6 375-450 11.1 68.1 na Burnt Slow Dark
DWC Black Malt 50 44 5 4.2 525-600 11.1 68.2 na Burnt Slow Dark
DWC Roasted 79 20 0 5.6 450-600 11.4 68.5 na Burnt Slow Dark
Barley
Transcribed by Spencer Thomas. Any errors are mine.