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.
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... more info
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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... more info
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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... more info
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The Malt BEST Acidulated Malt reduces the pH of the mash. This results in improved enzyme activity of the mash, greater yield and flavour... more info
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The Malt BEST Melanoidin Light contains an appreciable amount of dextrins and Maillard products, which emphasise the rich taste and flavour... more info
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The Malt BEST Melanoidin contains a particularly large amount of dextrins. It gives the beer a strong flavour and a slightly reddish colour.... more info
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BEST Smoked gives beer a typical smoky flavor similar to that in smoked ham. The quantity used will influence the intensity of the beech wood or... more info
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The Malt BEST Special X imparts to beer – depending on the amount in the grist – a smooth roasty flavor reminiscent of raisins... more info
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Unique and very special Belgian malt. Lightly kilned, then lightly torrefied at up to 160°C. Château Biscuit® malt produces a very... more info
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Treated by being smoked during kilning over a fire made from Scottish peat moss. Imparts a distinctive smoky, spicy aroma and flavour, typical for... more info
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Treated by being smoked during kilning over a fire made from Scottish peat moss. Imparts a distinctive smoky, spicy aroma and flavour, typical for... more info
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Enzymatically active special type of malt used in the production of a wide variety of beer styles and whisky. Smoked over beech wood, this malt... more info
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Very special Belgian dark malt, obtained through specific double roasting process. Is used to produce a deep red to dark brown-black colour... more info
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Honey Malt is a unique malt produced by the Gambrinus Malting Corporation, a small malting company in Armstrong, British Columbia, Canada. EBC: 60 more info
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Huskless oat crystal malt; a unique ingredient that delivers subtle nutty characteristics. more info
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100% Irish malting barley varieties along with specifically tailored agronomy programs ensure lower protein and higher extract from this malt. By... more info
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100% Irish malting barley varieties along with specifically tailored agronomy programs ensure lower protein and higher extract from this malt. By... more info
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Malt flavour is defined by melanoidins, compounds formed by non enzymatic browning of malt sugars and low molecular weight proteins during the... more info
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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... more info
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Weyermann® Special W 250-300 EBC Dark-brown, slightly aromatic kernels. Contributes dark-amber to deep-coppery color to finished beer. Adds... more info
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Spelt Malt is a pale, well modified malt-aromatic product made from spelt, a hard-grained heirloom wheat. It imparts characteristic spelt aroma... more info
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Description Cookie Malt is produced by roasting from high quality pilsner malt. The amylolytic activity of Cookie Malt is negligible. As its name... more info
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