Beer Making
A range of specialist grains for the enthusiastic brewer.
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Acid Malt
from £2.70More information
Acid Malt is a very useful adjunct for producing high-class lagers. It contains lactic acid, which lowers the mash pH, giving a softer palate than if gypsum is used. The inclusion of a small percentage of this malt is recommended for all pale lagers.
Germany
Colour 3 EBC; Maximum Percentage 10% -
Aromatic Malt
from £1.75More information
Aromatic malt provides a very strong malt flavour and aroma. Although not a roasted malt, it is kilned at close to the maximum possible temperature of 115°C until the desired colour is obtained. Perfect for any beer in which a high malt profile is required and can be used in fairly high quantities as some diastatic power is retained.
Belgium
Colour 50 EBC;Maximum Percentage 20% -
Bavarian Smoked Malt
from £2.25More information
Probably the rarest malt of all. Rauchmalz is only produced in Bamberg, Germany and is used to brew that town's world famous Rauchbier. The kilning of this malt takes place over open fires made of beech wood logs. The phenols released from the wood permeate the malt and give it its smoky taste and aroma. Besides making Rauchbier, this unique malt can add interesting flavour notes to a wide variety of beer styles. It is particularly effective in Brown Ales and Porters which were traditionally brewed with brown malt, also kilned over open fires but no longer available.
Germany
Colour 10 EBC
Maximum Percentage 100% -
Malted Oats
£1.75More information
Oats are extremely difficult to malt and to crush efficiently but their contribution to the flavour of certain speciality ales is significant. Oats are rich in oils and tend to promote a velvety texture in beer. Although many old recipes called for large quantities of malted oats, it is recommended they should be used with caution.
Colour 2 EBC Maximum percentage 5% -
Melanoidin Malt
from £2.20More information
Malt flavour is defined by melanoidins, compounds formed by non enzymatic browning of malt sugars and low molecular weight proteins during the kilning process. Munich malt and Belgian aromatic malt are quite high in melanoidins, but for a high malt profile this very special malt is unsurpassed. This aromatic malt from Bamberg, Germany produces flavours similar to those from decoction mashes. Melanoidin malt promotes fullness of flavour and rounds off beer colour. It can be used to good effect in all medium to dark beers, especially Munich style lagers. Experimentation is strongly advised.
Germany
Colour 70 EBC; Maximum Percentage 15% -
Peated Smoked Malt (Whisky Malt)
from £2.35More information
Scottish malt that has been smoked over burning peat in order to add the dark aroma and flavour characteristic of Islay whisky.
Scotland
Colour 6 EBC
