No |
Product |
Colour
EBC |
Extract
LDK |
Moisture
Max |
Characteristics |
| 1 |
Distilling Malt |
2 – 4 |
310 |
4.5% |
Main ingredient for whisky production. |
| 2 |
Finest Pale Ale Malt |
4 – 6 |
308 |
3.5% |
A principal ingredient of cask ales
using heritage barleys. |
| 3 |
Best Pale Ale Malt |
4 – 6 |
308 |
3.5% |
The main ingredient of cask / keg ales. |
| 4 |
Pilsener Lager Malt |
2.5 – 3.5 |
305 |
4.5% |
The main ingredient of lager beers. |
5 |
Caramalt |
25 – 35 |
275 |
5% |
Lager colour and flavour
adjustment. |
6 |
Crystal Malt |
140 – 400 |
275 |
5% |
Ale colour and flavour
adjustment tailored to requirement. |
7 |
Munich Malt |
18 – 22 |
296 |
2.2% |
Used for extra flavour
and colour in nitro-keg ales. |
8 |
Vienna Malt |
5 – 10 |
300 |
3.5% |
Enhances colour, flavour
and aroma. |
9 |
Imperial Malt |
50 |
300 |
3.5% |
Enhances depth of colour,
flavour and aroma. |
10 |
Amber Malt |
45 – 60 |
275 |
2.5 |
A traditional malt for
dry biscuity finishes to ales. |
11 |
Brown Malt |
400 |
260 |
4% |
‘Coffee’ notes
for stouts and porters. Smooth mouth-feel. |
12 |
Chocolate Malt |
900 |
260 |
3% |
Roasted malts for ‘winter
warmer’ styles. Rich, dark colours with burnt
toast dryness.
|
13 |
Black Malt |
1250-1400 |
260 |
3% |
14 |
Roasted Barley |
1300 |
250 |
3.5% |
A typical ingredient of
Irish dry stouts. |
15 |
Aromatic Barley Malt |
50 – 70 |
290 |
5% |
Flavour reminiscent of
raisins. Could be used for body in low ABV bitters. |
16 |
Pinhead Oats |
2 – 3 |
260 |
8% |
Important ingredients for
oatmeal stouts. They provide a smooth creamy finish
to ales and stouts. Also used for light “zing” for
spring seasonal beers. |
17 |
Oat Flakes |
2 - 3 |
260 |
8% |
18 |
Golden Naked Oats |
10 - 20 |
275 |
6.0% |
Huskless oat crystal malt.
Exotic ingredient for subtle nutty difference. |
19 |
Rye Crystal |
220 - 400 |
278 |
4.0% |
Seasonal autumn flavour – sweet
and malty with warm bread-crust flavours. |
20 |
Wheat Malt |
2 – 6 |
315 |
5% |
Even small additions can
enhance head retention and foam. Used at 50 – 60%
for wheat beers. |
21 |
Roasted Wheat |
200-400 |
300 |
4.0% |
No astringent flavour
if used in a stout. Burnt toast/roasted coffee flavour,
but smoother and more mellow than roasted barley. |
22 |
Peated Malt |
3.0 |
315 |
5.0% |
Ingredient for providing
the essential peat flavour in whisky production. Heavy/medium
or light peating levels. |
