Crushed Speciality Malts

Speciality malts provide a brewer with a means of modifying the flavour and character of his finished beer. Colour, Flavour, Foam properties and Haze Stability are among those factors, which may be influenced. Though they make up a relatively minor part of the total grist (from 3 to 10%), they have a major impact on the character of the final beer.

Displaying 1 to 9 (of 9 products)

Product Image	Item Name-	Price
	Abbey Malt - crushed 500g (Weyermanns) EBC 40-50. Use up to 50%. Highly malt-aromatic. Adds deep-amber to red-brown colour, maltiness, body, and mouthfeel to finished beer. Promotes flavour stability. This pseudo-base malt will add great color and pronounced malt aroma and flavor. Great for Traditional Abbey Ales, Trappist Ales, Belgian Specialty Beers, Belgian "Blonde" Beers, Belgian "Bruin" (Brown) Beers, Fest Beers, Belgian Amber Beers, Belgian Ales, Faro, Fruit Beers	€1.50 Add:
	Acid Malt - (Germany) crushed 500g (Weyermanns) 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. Colour 3 EBC; Maximum Percentage 10%	€2.00 Add:
	Aromatic Malt - crushed grains 500g (Cara-aroma) 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. Colour 400 EBC; Maximum percentage 20%	€1.60 Add:
	Biscuit Malt - crushed grains 500g (Brewferm) Biscuit is a unique malt that’s lightly roasted, lending the subtle properties of black and chocolate malts. Used at the rate of 3 to 15 %, it is designed to improve the toasted flavour and aroma characteristics to Lagers and Ales.	€1.50 Add:
	Melanoidin Malt - crushed grains 500g 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...	€1.50 Add:
	Peated Malt Crushed 500g (Fawcetts) Used for distilling though can be used in small quantities to give hints of peated flavour to beers.	€1.00 ... more info
	Rauchmalz - crushed 500g 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...	€1.50 Add:
	Smoked Malt Crushed 500g Adds interesting smoked flavour notes to a wide variety of beer styles. It is particularly effective in Brown Ales and Porters, EBC 3	€2.00 Add:
	Whiskymalt BREWFERM Peated Light (Crushed) 500g The real whisky malt as used by Scottish distilleries. Lightly peated to deliver the characteristic aroma of peat.	€1.40 Add:

Displaying 1 to 9 (of 9 products)