About Malts|
 PILSEN MaltIn a few words
Coloration EBC: 2.5 - 3.5
Features:
The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C.
Usage:
All beer types. Can be used up to 100% or as part of the mixture.
Characteristics:
The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt. | PEATED (SMOKED) MaltIn a few words
Coloration EBC: 4 - 8
Features:
Treated by being smoked during kilning over a fire made from peat moss.
Usage:
Scottish ale, porters, smoked beer, special beers.
Characteristics:
Imparts a distinctive smoky, spicy aroma and flavor, typical for classic German beer styles. The smoked beer brewed with smoked malt tastes like a forest fire - but in a good way!! It has a rich head and a mouth feel similar to sparkling ale. | VIENNA MaltIn a few words
Coloration EBC: 4 - 6
Features:
Belgian Vienna base malt. Lightly kilned at up to 85-90°C with shorter "cure" duration.
Usage:
All beer styles, Vienna lager. To enhance colour and aroma of light beers
Characteristics:
Imparts a maltier and a more grainy flavour than Pilsen malt and adds subtle aromas of caramel and toffee. Vienna malt is kilned at slightly higher temperatures than Pilsen malt. As a result Vienna malt gives a deeper golden colour to the beer increasing at the same time body and fullness. Due to the higher kilning temperature, the enzyme activity of Vienna Malt is slightly lower than that of Pilsen malt. However, the enzymes are sufficient to support the addition of high amounts of specialty malts. | PALE ALE MaltIn a few words
Coloration EBC: 7 - 9
Features:
Belgian light-coloured base malt. Kilning at up to 90-95°C.
Usage:
Pale ale styles and bitter beers, most traditional English beer styles. Can be used up to 100% of the grist.
Characteristics:
Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavor and additional color. 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. Pale ale malt is kilned longer and is usually better modified, giving a more pronounced flavour than Pilsen 2RS. The enzymes in Pale ale malt can support the use of non-enzymatic specialty malts. | MUNICH MaltIn a few words
Coloration EBC: 15 & 25
Features:
Belgian specialty malt of Münich type. Kilned up to 100-105°C.
Usage:
Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%.
Characteristics:
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 Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers. | MELANO MaltIn a few words
Coloration EBC: 40 & 80
Features:
Belgian Melanoindin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process.
Usage:
Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales.
Characteristics:
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 MaltIn a few words
Coloration EBC: 45
Features:
Belgian brown malt. Specially germinated and kilned up to 110°C.
Usage:
Pale ale beers, brown porter and special beers; in a diverse range of British beers. Up to 20% of the grist.
Characteristics:
Amber malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruits. Amber malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color. | BISCUIT MaltIn a few words
Coloration EBC: 50
Features:
Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C.
Usage:
All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist.
Characteristics:
Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to 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. | CARAMEL MaltIn a few words
Coloration EBC: 20, 50, 120
Features:
Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma.
Usage:
Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist.
Characteristics:
Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light 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 mouth feel, foam, foam retention, and extended beer stability. | AROMATIC MaltIn a few words
Coloration EBC: 100
Features:
Belgian aromatic malt. High germination temperature, kilning up to 115°C, to develop much aroma.
Usage:
Special very aromatic beers. Recommended proportion: up to 20%.
Characteristics:
Aroma malt provides rich malty aroma and flavour to amber and dark lager beers. Compared to other traditional coloured malts, is still high in diastatic power and imparts a smoother bitterness. | CASTLE CRYSTAL MaltIn a few words
Coloration EBC: 150
Features:
Distinct Belgian aromatic malt with special caramelization developed by Castle Malting. Particular germination process. Caramelized in several steps to develop a unique aroma and flavour.
Usage:
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.
Characteristics:
This caramel-copper coloured malt provides a rich malt flavour and aroma to amber and dark lager beers. Compared to other traditional coloured malts, CastleCrystal® has an even stronger Diastatic Power and imparts a smoother bitterness. | COFFEE LIGHT MaltIn a few words
Coloration EBC: 250
Features:
Belgian Coffee Light malt. Taste development at up to 200°C.
Usage:
Stouts, porters, and slightly in brown ales for hints of fresh roasted coffee.
Characteristics:
Imparts a mild and nutty coffee-like flavour and aroma to beers. Adds complexity to any dark ale. It also reinforces the colour of the beer. | SPECIAL B MaltIn a few words
Coloration EBC: 300
Features:
Very special Belgian dark malt, obtained through specific double drying process.
Usage:
Abbey ales, Trappist ales, dubbels, porters, brown ales, doppelbocks. Recommended proportion: 10%.
Characteristics:
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. | COFFEE MaltIn a few words
Coloration EBC: 500
Features:
Belgian coffee malt. Taste development at up to 220°C.
Usage:
Stouts, porters, and stingily in brown ales for hints of fresh roasted coffee. Recommended proportion: 5%.
Characteristics:
Imparts a rich coffee flavour and aroma to beers. Adds complexity to any dark ale. It also reinforces the color of the beer. | CHOCOLATE MaltIn a few words
Coloration EBC: 900
Features:
Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached.
Usage:
Brown, strong, darker and black beers, such as porters, stouts and brown ales. Recommended proportion: 7%.
Characteristics:
Chocolate malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Chocolate malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Chocolate Malt shares many of the characteristics of Black Malt but is less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and end temperatures are not so high. | BLACK MaltIn a few words
Coloration EBC: 1500
Features:
Malt Black 1500 EBC. The darkest malted barley. Torrefied at up to 230°C.
Usage:
Very coloured beers, stouts and porters. Recommended proportion: 3% - 6%.
Characteristics:
Enhances the aroma of character beers, by producing a more stringent flavour than with other coloured malts. Imparts a slight burnt or smoky flavour. | WHEAT MaltIn a few words
Coloration EBC: 2.5 - 3.5
Features:
Belgian wheat malt. Kilned at up to 80- 85°C.
Usage:
Wheat beers, white, light beers, beers with low or no alcohol. Recommended proportion: 40%.
Characteristics:
Enhances the peculiar taste of wheat beers. Wheat malt is essential in making wheat beers, but is also used in malt-based beers (3–5%) thanks to its protein that gives the beer a fuller mouth feel and enhanced beer head stability. | MUNICH WHEAT MaltIn a few words
Coloration EBC: 15
Features:
Very special Belgian Wheat malt of Münich type. Kilned at up to 100-105°C.
Usage:
Dark wheat beer styles, weizenbocks, stouts or in smaller proportions to add body and head retention to other dark ales.
Characteristics:
Not particularly dark in colour but richer in flavour than the standard Wheat malt. You will have a slimmer, more sparkling beer with a typical Ale aroma. | ORGANIC PILSEN 2RS MaltIn a few words
Coloration EBC: 2.5 - 3.5
Features:
The lightest coloured organic Belgian malt. Produced from the finest European 2-row spring barley from certified organic cultivation. Kilned up to 80- 85°C.
Usage:
For clear and pale organic beers. Excellent in many lighter styles such as pilsner, American and European lagers, Belgian ales and wheat beers
Characteristics:
The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Organic Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt. | ACID MaltIn a few words
Coloration EBC: 3 - 7
Features:
Malt processed to lower the pH level of the wort.
Usage:
For light Ale. Recommended mixture: up to 10%.
Characteristics:
Reduces wort pH and hence intensifies fermentation. Improves flavour stability. |
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