Two Track Malting Co. OKEFENOKEE BREWSKI PALE

Okefenokee is a perfect base malt that can be used for most brewing recipes. Having a color of 2.73°SRM this base malt provides a sweet flavor with a slight biscuit-like flavor and a touch of nuttiness. Okefenokee is made using our very own Brewski 2-row barley grown at Arrow K Farms in western ND. Brewski is a special project between Two Track Malting and NDSU to develop a barley variety specifically geared towards the craft market. Brewski delivers a nice plump kernel with higher efficiencies and faster lautering. We are the only ones growing and malting Brewski in the world!

Ingredient Name: Base Malt

Features: High Quality

Technical Data Sheet
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Identification & Functionality

Flavor Family
Ingredient Name
Ingredient Origin
Food Ingredients Functions
Ingredients
Barley Malt, Base Malt
Technologies

Features & Benefits

Food Ingredients Features
Grain History

This malt was made from two-row Brewski barley developed by North Dakota State University, in cooperation with Arrow K Farms. Arrow K Farms is located in Belfield, ND just a few miles east of Theordore Roosevelt National Park in western ND. Two Track Malting is the exclusive maltster of Brewski barley and Arrow K Farms is the exclusive grower of Brewski barley.

Two Track malting uses grain grown without irrigation by growers practicing regenerative agriculture. This results in the highest quality grain grown with the least environmental impact.

Applications & Uses

Properties

Malt Analysis
ValueUnitsTest Method / Conditions
Fine Grind - Coarse Grind, Dry Basis0.04%
Coarse Grind, Dry Basis81.5%
Color2.73°SRM
pH Value5.91
Diastatic Power98°L
FiltrationNormaltime
Fine Grind, Dry Basis81.6%
Free Amino Nitrogen Content177mg/L
Friability99.1%
Moisture Content3.88%
Plumps on 6/695.8%
S/T39.7%
Soluble Protein Content4.57%
Thins on 5/640.4%
Total Protein Content11.5%
Turbidity18NTU
α-amylase Content65.8D.U.
β-glucan Content97mg/L

Technical Details & Test Data

Malt Sensory Profile

Two Track Malting Co. OKEFENOKEE BREWSKI PALE - Malt Sensory Profile

Technical Information

Hot Steep Method

Items needed to perform the Hot Steep Method:

  • Malt to be tested
  • 24-ounce Thermos
  • Funnel
  • Cone coffee filter
  • Coffee grinder
  • Scale capable of weighing 50.0 g (± 0.1 g)
  • Glass beaker, tall, 600 mL volume
  • Thermometer, standard, 0-200°C
  • Quart sized large or small mouth canning jars
  • Heating apparatus, capable of heating water to 65°C

 

  1. Grind 50 g. of malt in coffee grinder (grind for 10-15 seconds)
  2. Add 400 ml of 65°C (149°F) water to Thermos
  3. Add malt grist to water, cap thermos and shake for 20 seconds
  4. Let rest for 15minutes
  5. When timer is up, swirl for a few seconds then pour into filter in funnel over large jar
  6. Collect 100ml of wort and add it back into filter
  7. Collect and taste

Check Your Malt Grind

Take 100g of milled malt grist and place in a #14 sieve stacked over a #30 sieve over a #60 sieve over a pan. Slide 18" back and forth on a smooth surface for 3 minutes, stopping to tap stacked sieves sharply on surface every minute. Record Grist retained in each sieve. Chart below gives percentage of what should be retained in each sieve for each grind.

100 gram sample #14 sieve #30 sieve #60 sieve Pan
Coarse grind 78 grams 14 grams 4 grams 4 grams
Medium grind 53 grams 28 grams 11 grams 8 grams
Fine grind 25 grams 25 grams 30 grams 20 grams

 

Calculating PPG and OG

PPG (Specific gravity of 1 lb of fermentable in 1 gal of water) / PPG=46.214 x (DBCG/100-MC%/100-0.002)

Original Gravity Calculation / OG=1+(EF%/100) x (PPG x MW/BV)

MW = Malt weight in pounds
BV = Batch volume in gallons
EF% = Mashing efficiency
OG = Original gravity
PPG = Pounds per gallon
MC = Moisture content
DBCG = Dry basis coarse grind extract