Crisp Heritage Chevallier Ale Malt (EBC 6.7)
- Stock: Discontinued
- Code: GEB2180
Available Options
Crisp Heritage Chevallier Ale Malt (EBC 6.7)
Crisp Chevallier is characterised by warm cracker and biscuit aromas with a full flavour. Compared to many modern barleys its aroma and flavour are quite pronounced.
Suitable for any malt-forward ale such as a big robust barley wine. Alternatively, it can be used in modern recipes where there is a need to balance a high bitter hop load such as in a Double India Pale Ale.
Tasting Notes
Deeply malty, with marmalade sweetness
Beer Styles
Golden ales, barley wines, IPAs, DIPAs
| Parameter | IoB | EBC | ASBC |
|---|---|---|---|
| Moisture | 3.5% max | 3.5% max | 3.5% max |
| Extract | 300 L°/kg |
80% | 80% |
| Colour | 5.0-7.0 EBC |
5.5-7.5 EBC | 2.5-3.3°L |
| TN/TP | 1.80% | 11.3% | 11.3% |
| SNR/KI/ST RATIO | 45 | 50 | 50 |
| DP/DPWK/LINTNER | 55 min IoB | 150 min WK | 60 min °L |
| Grain Attributes | |
| Grain Manufacturer | Crisp |
| Colour EBC | 6.7 |
| Colour EBC Class | EBC 0-10 |
Delivery from Get Er Brewed
Your order will be dispatched from our warehouse and delivered by your choice of courier service that we provide.
Please click on the link below for more information on the available delivery services.
DELIVERY INFO
Once your order has been packed and is ready for delivery, our team will inform you of the dispatch date and the delivery reference number.
Weight Limits:
The weight limit is 30kg for DPD and 70kg for DHL, either by volumetric or actual, whichever is greater. (Remember, a large packing box weighs 1kg of that total weight).
For products or orders over these weights, the PALLET SHIPPING option is available.
We
try our utmost to package professionally and keep your items as safe as
possible. If your parcel arrives damaged, please ensure you sign for it
as received damaged and send us a brief description of what has happened
and a few pictures so we can provide the courier with feedback to
resolve.
For any more information, please contact us at 0800 2289 433 or send an email to [email protected].
