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CHATEAU PILSEN 2RS 2.5-3.5 EBC /1.4-1.8 Lovibond Ref: MPL2RS
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.
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CHATEAU PILSEN 2RS 2.5-3.5 EBC /1.4-1.8 Lovibond
CHATEAU PILSEN 6RW 3.0-3.8 EBC /1.4-1.8 Lovibond Ref: MPL6RW
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.
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CHATEAU PILSEN 6RW 3.0-3.8 EBC /1.4-1.8 Lovibond
CHATEAU PILSEN 2RW 2.5-3.5 EBC /1.4-1.8 Lovibond Ref: MPL2RW
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.
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CHATEAU PILSEN 2RW 2.5-3.5 EBC /1.4-1.8 Lovibond
CHATEAU VIENNA 2RS 5.0-7.0 EBC /2.3-3.1 Lovibond Ref: MVIEN2RS
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
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CHATEAU VIENNA 2RS 5.0-7.0 EBC /2.3-3.1 Lovibond
CHATEAU DIASTATIC 3.5-4.5 EBC /1.8-2.2 Lovibond Ref: MDIAS3545

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CHATEAU DIASTATIC 3.5-4.5 EBC /1.8-2.2 Lovibond
CHATEAU WHEAT BLANC 3.5-5.0 EBC /1.8-2.3 Lovibond Ref: MWHEAT355
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%.
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CHATEAU WHEAT BLANC 3.5-5.0 EBC /1.8-2.3 Lovibond

CHATEAU ACID 3.0-7.0 EBC / 1.6-3.1 Lovibond

Ref: MACIDM

Features:
Malt processed to lower the pH level of the wort.

Usage:
For light Ale. Recommended mixture: up to 10%.


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CHATEAU PEATED (Smoked) 3.5-5.0 EBC / 1.4-1.8 Lovibond

Ref: MPEATSMO

Features:
Treated by being smoked during kilning over a fire made from peat moss.

Usage:
Scottish ale, porters, smoked beer, special beers.


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CHATEAU VIENNA 6RW 5.0-7.0 EBC / 1.9-2.7 Lovibond

Ref: MVIEN6RW

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


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CHATEAU PALE ALE 2RS 7.0-9.0 EBC / 3.1-3.8 Lovibond

Ref: MPALEA2RS

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.


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CHATEAU PALE ALE 6RW 7.0-9.0 EBC / 3.1-3.8 Lovibond Ref: PALEA6RW
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.
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CHATEAU PALE ALE 6RW 7.0-9.0 EBC / 3.1-3.8 Lovibond
CHATEAU MUNICH LIGHT® 2RS 14-16 EBC / 5.7-6.5 Lovibond Ref: MMUNI2RS
Features:
Belgian specialty malt of Munich type. Kilned up to 100-105°C.

Usage:
Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%.
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CHATEAU MUNICH LIGHT® 2RS 14-16 EBC / 5.7-6.5 Lovibond
CHATEAU WHEAT MUNICH 14-16 EBC / 5.7-6.5 Lovibond Ref: MMUNWHE
Features:
Very special Belgian Wheat malt of Munich 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.

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CHATEAU WHEAT MUNICH 14-16 EBC / 5.7-6.5 Lovibond
CHATEAU MUNICH LIGHT® 6RW 14-16 EBC / 5.7-6.5 Lovibond Ref: MMUNI6RW
Features:
Belgian specialty malt of Munich type. Kilned up to 100-105°C.

Usage:
Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%.
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CHATEAU MUNICH LIGHT® 6RW 14-16 EBC / 5.7-6.5 Lovibond
CHATEAU CARA BLOND® 20 EBC / 8.0 Lovibond Ref: MCARA
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.

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CHATEAU CARA BLOND® 20 EBC / 8.0 Lovibond
CHATEAU MUNICH 25 EBC / 9.9 Lovibond Ref: MMUNI25EBC
Features:
Belgian specialty malt of Munich type. Kilned up to 100-105°C.

Usage:
Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%.

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CHATEAU MUNICH 25 EBC / 9.9 Lovibond
CHATEAU MELANO LIGHT 40 EBC / 15.5 Lovibond Ref: MMELAN40EBC
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.
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CHATEAU MELANO LIGHT 40 EBC / 15.5 Lovibond
CHATEAU ABBEY® 45 EBC / 17.4 Lovibond Ref: MAMBE45EBC
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.
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CHATEAU ABBEY® 45 EBC / 17.4 Lovibond
CHATEAU CARA RUBY® 50 EBC / 19.3 Lovibond Ref: MCARA50EBC
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.

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CHATEAU CARA RUBY® 50 EBC / 19.3 Lovibond
CHATEAU BISCUIT® 50 EBC / 19.3 Lovibond Ref: MBISC50EBC
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.
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CHATEAU BISCUIT® 50 EBC / 19.3 Lovibond
CHATEAU MELANO 80 EBC / 30.6 Lovibond Ref: MMELO80EBC
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.
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CHATEAU MELANO 80 EBC / 30.6 Lovibond
CHATEAU AROME 100 EBC / 38.2 Lovibond Ref: MAROM100EBC
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%.
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CHATEAU AROME 100 EBC / 38.2 Lovibond
CHATEAU CARA GOLD® 120 EBC / 45.7 Lovibond Ref: MCARA120EBC
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.

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CHATEAU CARA GOLD® 120 EBC / 45.7 Lovibond
CHATEAU CRYSTAL® 150 EBC / 57.1 Lovibond Ref: MCASCRY150
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.
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CHATEAU CRYSTAL® 150 EBC / 57.1 Lovibond
CHATEAU CAFE LIGHT® 250 EBC / 94.8 Lovibond Ref: MCOFLIG250
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.
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CHATEAU CAFE LIGHT® 250 EBC / 94.8 Lovibond
CHATEAU SPECIAL B® 300 EBC / 113.7 Lovibond Ref: MSPECB300
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%.
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CHATEAU SPECIAL B® 300 EBC / 113.7 Lovibond
CHATEAU CAFE 500 EBC / 189.1 Lovibond Ref: MCOF500
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%.
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CHATEAU CAFE 500 EBC / 189.1 Lovibond
CHATEAU CHOCOLAT 900 EBC / 340.1 Lovibond Ref: MCHOC900
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%.
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CHATEAU CHOCOLAT 900 EBC / 340.1 Lovibond
CHATEAU BLACK 1500 EBC / 566.5 Lovibond Ref: MBLACK1500
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%.
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CHATEAU BLACK 1500 EBC / 566.5 Lovibond
CHATEAU ROASTED BARLEY 1200-1400 EBC / 340.1 Lovibond Ref: RBAR


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CHATEAU ROASTED BARLEY 1200-1400 EBC / 340.1 Lovibond
CHATEAU WHISKY LIGHT® 2.5-3.7 EBC / 1.4-1.8 Lovibond Ref: WSKYL
Phenol range: 15 - 25 ppm

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CHATEAU WHISKY LIGHT® 2.5-3.7 EBC / 1.4-1.8 Lovibond
CHATEAU WHISKY 2.5-3.7 EBC / 1.4-1.8 Lovibond Ref: WISKY
Phenol range: 30 - 45 ppm

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CHATEAU WHISKY 2.5-3.7 EBC / 1.4-1.8 Lovibond
CHATEAU PILSEN NATURE® 2.5-3.5 EBC / 1.4-1.8 Lovibond Ref: MBIO2535
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
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CHATEAU PILSEN NATURE® 2.5-3.5 EBC / 1.4-1.8 Lovibond

CHATEAU PEATED NATURE 3.5-5.0 EBC / 1.4-1.8 Lovibond

Ref: MPEATSMON

Features:
Treated by being smoked during kilning over a fire made from peat moss.

Usage:
Scottish ale, porters, smoked beer, special beers.


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CHATEAU PALE ALE NATURE 7-9 EBC / 3.2-3.9 Lovibond

Ref: MPALEAN2RS

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.


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CHATEAU MUNICH LIGHT NATURE 15 EBC / 6.2 Lovibond Ref: MMUNIN6RW
Features:
Belgian specialty malt of Munich type. Kilned up to 100-105°C.

Usage:
Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%.
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CHATEAU MUNICH LIGHT NATURE 15 EBC / 6.2 Lovibond
CHATEAU MUNICH NATURE 25 EBC / 9.9 Lovibond Ref: MMUNIN25EBC
Features:
Belgian specialty malt of Munich type. Kilned up to 100-105°C.

Usage:
Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%.

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CHATEAU MUNICH NATURE 25 EBC / 9.9 Lovibond
CHATEAU ABBEY NATURE® 45 EBC / 17.4 Lovibond Ref: MAMBEN45EBC
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.
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CHATEAU ABBEY NATURE® 45 EBC / 17.4 Lovibond
CHATEAU BISCUIT NATURE 50 EBC / 19.3 Lovibond Ref: MBISCN50EBC
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.
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CHATEAU BISCUIT NATURE 50 EBC / 19.3 Lovibond
CHATEAU CARA BLOND NATURE 20 EBC / 8.0 Lovibond Ref: MCARAN
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.

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CHATEAU CARA BLOND NATURE 20 EBC / 8.0 Lovibond
CHATEAU CARA RUBY NATURE® 50 EBC / 19.3 Lovibond Ref: MCARAN50EBC
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.

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CHATEAU CARA RUBY NATURE® 50 EBC / 19.3 Lovibond
CHATEAU CARA GOLD NATURE® 120 EBC / 45.7 Lovibond Ref: MCARAN120EBC
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.

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CHATEAU CARA GOLD NATURE® 120 EBC / 45.7 Lovibond
CHATEAU SPECIAL B NATURE 300 EBC / 113.1 Lovibond Ref: MSPECBN300
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%.
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CHATEAU SPECIAL B NATURE 300 EBC / 113.1 Lovibond
CHATEAU CHOCOLAT NATURE 900 EBC / 563.1 Lovibond Ref: MCHOCN900
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%.
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CHATEAU CHOCOLAT NATURE 900 EBC / 563.1 Lovibond
CHATEAU BLACK NATURE 1500 EBC / 563.1 Lovibond Ref: MBLACKN1500
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%.
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CHATEAU BLACK NATURE 1500 EBC / 563.1 Lovibond
CHATEAU WHISKY LIGHT NATURE 2.5-3.7 EBC / 1.4-1.8 Lovibond Ref: WSKYLN
Phenol range: 15 - 25 ppm

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CHATEAU WHISKY LIGHT NATURE 2.5-3.7 EBC / 1.4-1.8 Lovibond
CHATEAU WHISKY NATURE 2.5-3.7 EBC / 1.4-1.8 Lovibond Ref: WISKYN
Phenol range: 30 - 45 ppm

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CHATEAU WHISKY NATURE 2.5-3.7 EBC / 1.4-1.8 Lovibond

Copyright © Castle Malting s.a., 2003 - 2012

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