When enzyme formation is set aside as the main goal of the malting process, it opens up opportunities for more flavorful and aromatic base malts.
Leopold Bros. uses higher and more sustained temperatures during curing, lifting the color of this Pale Malt and releasing richer malt notes, as well as true palate fullness.
Cooler, traditional floor germination temperatures allow for the complete beta-glucan reduction needed for flawless performance in the lauter tun. In addition, the lower diastatic power that results from these higher curing temperatures will give a brewer more control in the mash tun. This opens the door for higher, yet shelf-stable final gravities needed for an array of beer styles.