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Amber is a very rare British Malt. The grain is dried to about 3% moisture and then heated quickly to above 95°C. The temperature is then raised slowly to around l40°C where it is held until the correct colour is achieved. An interesting alternative to crystal malt in bitters and outstanding in dark ales, especially Porters. Colour 45 – 60 EBC; Maximum percentage 20% |
€1.80
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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 50 – 70 EBC; Maximum percentage 20% |
€2.60
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Available at last: the real Belgian BISCUIT malt. This very light-roasted malt with only 50 EBC of colour, gives a biscuit/bread aroma to your beer. Use 5-15%. |
€2.60
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This is produced by roasting pale malt as far as possible without burning. It is the preferred darkener in sweeter Stouts and Porters and can be used for minor colour adjustments in other beers. Colour 1250-1400 EBC; Maximum percentage 10% |
€1.80
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This is produced by roasting pale malt as far as possible without burning. It is the preferred darkener in sweeter Stouts and Porters and can be used for minor colour adjustments in other beers. Colour 400 EBC; Maximum percentage 10% |
€1.80
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A highly roasted malt which when used in small quantities imparts a rich chocolate flavour to such beers as Brown Ales and Porters. Can also be used to darken Bitters if used carefully. Colour 900 EBC; Maximum percentage 5% |
€1.80
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This classic body builder is unsurpassed in Bitter beers for adding subtle sweetness to balance the customary high hop rate. Crystal malt is produced in much the same manner as Carapils except that kilning is prolonged until the desired colour is reached. Crystal malts cover a wide range of colour. Maximum useage 20%. |
€1.80
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This classic body builder is unsurpassed in Bitter beers for adding subtle sweetness to balance the customary high hop rate. Crystal malt is produced in much the same manner as Carapils except that kilning is prolonged until the desired colour is reached. Crystal malts cover a wide range of colours. Maximum percentage 20% |
€1.80
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This classic body builder is unsurpassed in Bitter beers for adding subtle sweetness to balance the customary high hop rate. Crystal malt is produced in much the same manner as Carapils except that kilning is prolonged until the desired colour is reached. Crystal malts cover a wide range of colours. Maximum percentage 20% |
€1.80
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This classic body builder is unsurpassed in Bitter beers for adding subtle sweetness to balance the customary high hop rate. Crystal malt is produced in much the same manner as Carapils except that kilning is prolonged until the desired colour is reached. Crystal malts cover a wide range of colours . Maximum percentage 20% |
€1.80
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This classic body builder is unsurpassed in Bitter beers for adding subtle sweetness to balance the customary high hop rate. Crystal malt is produced in much the same manner as Carapils except that kilning is prolonged until the desired colour is reached. Crystal malts cover a wide range of colours but in the usual level is around 120 EBC. Colour 400-440 EBC; Maximum percentage 20% |
€1.80
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This classic body builder is unsurpassed in Bitter beers for adding subtle sweetness to balance the customary high hop rate. Crystal malt is produced in much the same manner as Carapils except that kilning is prolonged until the desired colour is reached. Crystal malts cover a wide range of colours. Maximum percentage 20% |
€1.80
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Maris Otter is a real thoroughbred and this winter barley variety is still the favoured choice of many cask ale brewers. In the field, its yield has been surpassed hugely by more modern varieties, so it has to be grown on contract for the maltster each year by selected farmers. The resulting malt is typically described as having a rich, nutty flavour. Performance in the brew house is predictable and consistent with excellent run-offs. Typically... |
€1.65
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Maris Otter is a real thoroughbred and this winter barley variety is still the favoured choice of many cask ale brewers. In the field, its yield has been surpassed hugely by more modern varieties, so it has to be grown on contract for the maltster each year by selected farmers. The resulting malt is typically described as having a rich, nutty flavour. Performance in the brew house is predictable and consistent with excellent run-offs. Typically... |
€35.00
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As the name suggests, this malt is used to brew the famous rich, sweet beers associated with Munich. It can, however, be used in small quantities to enhance the maltiness in other beer styles. Many Belgian ales contain this malt and even some of the more adventurous breweries are experimenting with it. Munich Malt is kilned while the moisture content is still quite high (about 20%). The gradual raising of the temperature to around 1OO°C allows... |
€1.80
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Usually produced from German, Belgian and Czech barley, Pilsner malt can be used on its own, provided the pH of the mash is correct, or in combination with other grains to produce the classic Continental lager beers. The malt is kilned slowly from 50°C to 60°C to completely dry it before it is toasted at 80°C. The inclusion of a small amount (3% - 5%) of acid malt is highly recommended when brewing Pilsners. Colour 2.5 - 3.5 EBC; Maximum... |
€1.65
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Usually produced from German, Belgian and Czech barley, Pilsner malt can be used on its own, provided the pH of the mash is correct, or in combination with other grains to produce the classic Continental lager beers. The malt is kilned slowly from 50°C to 60°C to completely dry it before it is toasted at 80°C. The inclusion of a small amount (3% - 5%) of acid malt is highly recommended when brewing Pilsners. Colour 2.5 - 3.5 EBC; Maximum... |
€34.00
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This is simply raw barley, which has been roasted as far as possible to make the darkest of all grains. Its slightly bitter burnt taste finds favour in Irish type Stouts but it can be used sparingly to darken other beers. Maximum percentage 10%. 1300 EBC |
€2.00
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One of the darkest caramel malts available. Gives a fuller malty aroma, a dark red to dark colour and a caramel/raisin flavour. Use 5% for a slight touch or up to 15% for darker brown-black beers. Used in stout, porter, Belgian abbey beers etc. |
€2.60
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Available whole and flaked, this grain is used extensively to promote head retention in Bitters. Its use is definitely recommended in all recipes where a good firm head is required. Ideal for brewing Belgian Witbier. Maximum percentage 10% (or up to 40% for Witbier) |
€1.80
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Vienna malt forms the basis for the famous Märzen and Oktoberfest beers, whose characteristics are a golden colour and full malt flavour. Caramelisation is not required for this malt so it is dried fairly cool before being roasted at around lO5°C. Colour 5- 10 EBC; Maximum percentage 100% |
€1.80
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Wheat is a difficult grain to malt, as it has no husk to protect the delicate acrospire. It has, however, many beneficial properties for the brewer to take advantage of. It is generally used only in top fermented beers, especially the Bavarian Weissbiers, but can be used to enhance roundness of flavour and head formation in most beer styles. Colour 2 - 6 EBC; Maximum percentage 70 % |
€1.80
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The real whisky malt as used by Scottish distilleries. Lightly peated to deliver the characteristic aroma of peat. |
€2.20
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