Swaen is a 100+ years old Belgian maltser. "Swaen pale ale malt is used to correct over-pale malts, to produce "golden" beer and to improve palate fullness. For this: a steeping degree of 44 to 46% is used, the malt is normally modified, not overmodified ..." whatever that means. Anyone mashed-in with Swaen grains? --- I've brewed pale Castle grains. Low protein. Very nice. Wondering how the two might compare.
