Base Malts and Specialty Grains

Thomas Fawcett • UK

Crystal Wheat Malt

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

• Yield: 31.1 oe
• Color: 54 L

Gladfield • New Zealand

Dark Chocolate Malt

Brewers are often wary of using Chocolate Malts because they are often associated with imparting bitter, harsh and astringent flavours. These flavours are formed when the husk is burnt during the roasting process. At Gladfield Malt, we have perfected a unique process that keeps the husk moist during the roasting process which limits these bitter and astringent flavours from forming. Gladfield’s Chocolate Malts are still darker malts, but impart smooth roast flavours to the brewed beer

• Yield: 31.3 oe
• Color: 659.898 L

Briess • North America

Dark Chocolate Malt

Rich roasted coffee flavor. Characteristics & Applications: • Dark Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

• Yield: 30.8 oe
• Color: 420 L

Joe White Maltings

Dark Crystal

Product Code: 1109

• Yield: 32.8 oe
• Color: 87.2453 L

Gladfield • New Zealand

Dark Crystal

Crystal Malts, also known as Caramel Malts, are used to add colour, flavour and sweetness to beer. Gladfield’s Crystal Malt is made from lower to mid-range nitrogen winter or autumn barley varieties, that are soaked in water, germinated, left wet and then heated. This converts the sugars while they are still in the grain. We then roast our Crystal Malts in our high-tech purpose-built roasting drum making sure that the crystallisation process is even throughout. This gives a sweetness and even colour to the final malt. Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer. It is important to note that our Crystal Malt must be used fresh to get the best results.

• Yield: 33.9 oe
• Color: 101.523 L

Pauls Malt

Dark Crystal

Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.

• Yield: 32.6 oe
• Color: 77.5 L

Simpsons • United Kingdom

Dark Crystal Malt

Ale colour and flavour adjustment tailored to requirement.

• Yield: 31.3 oe
• Color: 75 L

Thomas Fawcett • UK

Dark Crystal Malt I

• Yield: 31.1 oe
• Color: 87 L

Thomas Fawcett • UK

Dark Crystal Malt II

• Yield: 31.1 oe
• Color: 120 L

Joe White Maltings

Dark Munich Malt

Product Code: 1105

• Yield: 36.0 oe
• Color: 11.7736 L

Malteries Franco-Belges • France

Dark Munich Malt

Made from premium French 2-Row barley, this highly modified malt reinforces the taste, color and mouth-feel of Bock beers, Oktoberfest/Marzen beers and Porters. This malt is popular with MFB's German customers such as Paulaner and Lowenbrau.

• Yield: 35.7 oe
• Color: 12.3 L

Weyermann® • German

Dark Wheat Malt

German-grown top-quality wheat (2004 harvest). Product Characteristics: Signature malt for Bavarian Dunkelweizen and similar beers. Adds creaminess, body, and complex wheat flavors, as well as some color to top-fermented beers. Recommended Quantities: Up to 70% in Bavarian-style Weizenbiers Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers

• Yield: 34.9 oe
• Color: 6.55 L

Dingemans

De-Bittered Black Malt (Mout Roost 1400)

Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.

• Yield: 28.1 oe
• Color: 550 L

Viking Malt • Finland

Dextrin Malt

Viking Dextrin Malt has an outstanding flavor after going through special steeping and germination conditions and prolonged kilning program. During first steps of kilning the green malt is put through demanding kilning conditions before long lasting mild drying period. The amylolytic activity of this Dextrin Malt is modest. Applications: Viking Dextrin Malt can be used in grists for ales and lagers to give fullness and sweetness in overall taste, supporting good head retention. As Dextrin Malt is light colored with not too overwhelming taste dosage rate can be up to 30%.

• Yield: 33.5 oe
• Color: 6.59899 L

Dextrine Malt

In light-colored beers to give additional body. Adds richness without color.

• Yield: 31.0 oe
• Color: 1.5 L

Weyermann® • German

Diastatic Barley Malt

German-grown two-row spring barley (2004 harvest). Product Characteristics: Exceptional amylase strength. Accelerates and enhances saccharification in mash for better extract efficiency and larger proportion of fermentables in wort, without loss of malt flavor. Recommended Quantities: Up to 50% of total grain bill. Suitability (beer styles): Any ale or lager. Replaces all or portion of Pale Ale or Pilsner malt

• Yield: 33.3 oe
• Color: 1.8 L

Weyermann® • German

Diastatic Wheat Malt

German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal addition to pale or dark wheat beers, whenever extra diastatic power is needed in the mash. Can be used to replace “regular” pale wheat malt. Recommended Quantities: Up to 50% of total grain bill Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers

• Yield: 34.5 oe
• Color: 9.4 L

Gladfield • New Zealand

Distillers Malt

Gladfield Distillers malt is produced from exclusively 2-row Chronicle barley. Primarily suited to single malt distilling but also able to convert approximately 30% adjunct if required. We choose the barley based on nitrogen content and ripe, plump grains to balance both high extract and high diastatic power. The kilning cycle for distilling malt is gentler than our other base malts to preserve enzyme content. As with all our malts everything is 100% Canterbury grown and produced on site.

• Yield: 35.9 oe
• Color: 2.03046 L

Canada Malting • Canada

Distillers Malt

Our distiller’s malt is made from Canadian barley, light in color and high in total extract.

• Yield: 35.1 oe
• Color: 1.7 L

Simpsons • United Kingdom

Distilling Malt

Main ingredient for whisky production.

• Yield: 35.4 oe
• Color: 1.52284 L