{
  "data": [
    [
      "CHÂTEAU PILSEN 2RS",
      "Belgian",
      "1.5-1.8",
      "3.0-3.5",
      "The lightest in colour, this malt is well-modified and is perfectly suited for single-step infusion or for decoction mashing. Our Château Pilsen malt carries a strong, sweet malt flavour and has a sufficient enzymatic power to be used as base malt.",
      "All beer types. Can be used up to 100 % for pale beers (Pilsner, Lager) or as part of the mix for the other beers."
    ],
    [
      "CHÂTEAU PALE ALE",
      "Belgian",
      "3.556-5.08",
      "7.0-10.0",
      "Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavour and additional colour. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Château Pale Ale malt is kilned longer and is usually better modified, providing a more pronounced flavour than Pilsen 2RS. The enzymatic activity of Château Pale Ale malt is sufficient when used with large proportion of non-enzymatic specialty malts.",
      "Pale ale styles and bitter beers, most traditional English beer styles. Up to 80% of the mix."
    ],
    [
      "CHÂTEAU WHEAT BLANC",
      "Belgian",
      "1.778-2.794",
      "3.5-5.5",
      "Enhances the peculiar taste of wheat beers. Château Wheat Blanc malt is essential in making wheat beers but is also used in barley malt-based beers (3–5%) thanks to its protein level that gives the beer a fuller mouthfeel and enhanced head stability. Wheat has no outer husk and therefore has fewer tannins than barley. Wheat malt is much stickier than barley malt due to the higher protein content and may cause lautering problems if not given a \"Protein Rest\" during the mash.",
      "Wheat beers, white, light beers, beers with low or no alcohol. Recommended max. proportion: up to 35% of the mix"
    ],
    [
      "CHÂTEAU MELANO",
      "Belgian",
      "40.64",
      "80",
      "Very aromatic, with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as “turbo Munich”.",
      "Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales.Up to 20% of the mix."
    ],
    [
      "CHÂTEAU BISCUIT",
      "Belgian",
      "25.4",
      "50",
      "malt produces a very pronounced \"toasty\" finish in the beer. Imparts a warm bread and biscuit-like aroma and flavour. Promotes a light to medium warm brown colour of the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.",
      "All special beers and as well for English ales, brown ales and porters. Up to 25% of the mix."
    ],
    [
      "CHÂTEAU CRYSTAL",
      "Belgian",
      "76.2",
      "150",
      "This caramel-copper coloured malt provides a rich malt flavour and aroma to amber and dark lager beers. Compared to other traditional coloured malts, Château Crystal® has an even stronger diastatic power and imparts a smoother bitterness.",
      "Aromatic and coloured beers. Perfect for any beer in which high profile malt is required. Excellent choice for Belgian ales and German bock beer styles. Up to 20% of the mix."
    ],
    [
      "CHÂTEAU VIENNA",
      "Belgian",
      "2.032-3.556",
      "4.0-7.0",
      "Imparts a richer flavour of malt and grain than Pilsen malt and adds subtle aromas of caramel and toffee. Château Vienna malt is kilned at slightly higher temperatures than Pilsen Malt. As a result Château Vienna malt gives a deeper golden colour to the beer increasing at the same time its body and fullness. Due to the higher kilning temperature, the enzyme activity of Château Vienna malt is slightly lower than that of Pilsen Malt. Nevertheless, our Château Vienna malt has a sufficient enzymatic activity to be used in combination with large proportion of specialty malts.",
      "All beer styles, Vienna lager. To enhance colour and aroma of light beers. Up to 100% of the mix."
    ],
    [
      "CHÂTEAU MUNICH LIGHT",
      "Belgian",
      "6.604-8.636",
      "13-17",
      "Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Château Pilsen 2RS to produce light colour beers, improving the malty flavour and giving the beer a richer colour. Enhances the taste of character beers.",
      "Pale ale, amber, brown, strong and dark beers, bocks. Up to 60% of the mix."
    ],
    [
      "CHÂTEAU MUNICH",
      "Belgian",
      "12.7",
      "25",
      "Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Château Pilsen 2RS to produce light colour beers, improving the malty flavour and giving the beer a richer colour. Enhances the taste of character beers.",
      "Pale ale, amber, brown, strong and dark beers, bocks. Up to 60% of the mix."
    ],
    [
      "CHÂTEAU SPECIAL BELGIUM",
      "Belgian",
      "152.4",
      "300",
      "Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.",
      "Abbey ales, dubbels, porters, brown ales, doppelbocks. Up to 10% of the mix."
    ],
    [
      "CHÂTEAU CHOCOLAT",
      "Belgian",
      "457.2",
      "900",
      "Malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Château Chocolat malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Château Chocolat malt shares many of the characteristics of Black Malt but provides a less bitter flavour than Black malt and is lighter than Black, because it is roasted for a slightly shorter period of time and the end temperatures are not so high.",
      "Brown, strong, darker and black beers, such as porters, stouts and brown ales. Up to 7% of the mix."
    ],
    [
      "CHÂTEAU ABBEY",
      "Belgian",
      "22.86",
      "45",
      "Malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Château Abbey® malt has a bitter flavour which mellows on ageing, and can be quite intensely flavoured. Château Abbey® malt is typically used as a small proportion of the grist in the production of beers requiring some substantial depth of colour.",
      "Pale ale beers, Abbey beers,brown porter and special beers, in a diverse range of British beers.Up to 25% of the mix."
    ],
    [
      "CHÂTEAU CARA GOLD",
      "Belgian",
      "60.96",
      "120",
      "Malt imparts a strong caramel-sweet aroma and unique toffee-like and brown sugar flavour, adding a rich amber colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.",
      "Brown and dark beers. Up to 20% of the mix."
    ],
    [
      "CHÂTEAU BLACK",
      "Belgian",
      "660.4",
      "1300",
      "Enhances the aroma of character beers by producing a more stringent flavour than other coloured malts. Imparts a slight burnt or smoky flavour.",
      "Very coloured beers, stouts and porters. 3-6% of the mix."
    ],
    [
      "CHÂTEAU CARA CLAIR",
      "Belgian",
      "4.064",
      "8",
      "Cara Clair is a type of Belgian caramel malt. Intensifies the beer’s body and its smoothness, promotes head formation and retention. This malt also called Dextrin malt and is the most common body and foam enhancing natural agent that enhance head retention primarily thanks to their dextrines and other complex proteins. Creates soft biscuit notes in the beer aroma.",
      "Pilsner Lager, alcohol-reduced beer, light beer, Bock beer. Up to 30% of the mix."
    ],
    [
      "CHÂTEAU CARA RUBY",
      "Belgian",
      "25.4",
      "50",
      "Malt imparts a rich caramel-sweet aroma and a toffee-like flavour, adding light amber to reddish colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.",
      "Brown Ales, Brune des Flandres, Bock, Scottish Ales. Up to 25% of the mix."
    ],
    [
      "CHÂTEAU AROME",
      "Belgian",
      "50.8",
      "100",
      "Malt provides a rich malty aroma and flavour to amber and dark lager beers. Compared to other traditional coloured malts, Château Arôme has a higher diastatic power and imparts a smoother bitterness.",
      "Special very aromatic beers. Up to 20% of the mix."
    ],
    [
      "NAME",
      "Belgian",
      "SRM",
      "EBC",
      "Characteristics",
      "Usage"
    ]
  ]
}