Base Malts and Specialty Grains

Gladfield • New Zealand

RedBack Malt

RedBack Malt is a unique malt made by Gladfield Malt. This malt is prepared using a special process before going into the roaster, and then roasted until Maillard reactions occur. The wort colour is bright with good clarity but most importantly is a lovely red hue. RedBack Malt gives a lovely malty dried fruit and toasted flavour to the finished beer. The wonderful red colour is added to the beer without imparting an opalescence that can occur with other similar malts. RedBack Malt is also used to increase body and head retention in the finished beer due to the lower modification level and saccharification in the roaster. It can be used up to 15%, and compliments a range of base malts.

• Yield: 33.7 oe
• Color: 32.9949 L

Mecca Grade • North America

Rimrock (Vienna-Style Spring Rye) Malt

Grassy? Spicy? It’s time to toss those over-used flavor descriptors to the wayside and experience malted rye that is in a class of its own. Rimrock is gently-kilned to a rich orange hue and has a warm bread flavor with notes of graham and honey. This rustic malt has a slight aromatic and herbal character that will remind you of the High Desert frontier. Rimrock comes from the small terroir in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique rye inside a 2 mile radius around their own malthouse. Inside their malthouse, their processing innovation of Mechanically Floor Malting producing a consistency and depth of flavor that creates a premium, artisan line of malts. 4.8°L. G066K, C066I, W066I

• Yield: 39.1 oe
• Color: 4.8 L

Crisp • United Kingdom

Roast Barley

Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

• Yield: 33.6 oe
• Color: 690 L

Bairds Malt • United Kingdom

Roast Barley

This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.

• Yield: 30.8 oe
• Color: 550 L

America

Roasted Barley

Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

• Yield: 26.2 oe
• Color: 312.5 L

Weyermann® • German

Roasted Barley

German-grown spring barley (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted specialty grain. Adds plenty of dark color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Stout and similar ales

• Yield: 28.3 oe
• Color: 431.5 L

Briess • North America

Roasted Barley

Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

• Yield: 31.0 oe
• Color: 300 L

Beeston

Roasted Barley

Used for dry bitter stouts.

• Yield: 21.8 oe
• Color: 600 L

Pauls Malt

Roasted Barley

Pauls Roasted Barley starts with a good quality malting barley of even size. The roasting process is similar to that of Black Malt, with extra care taken to not char the grain. Roasted Barley will impart a dry flavor and substantial color.

• Yield: 31.9 oe
• Color: 640 L

Joe White Maltings

Roasted Barley

Product Code: 1112

• Yield: 32.1 oe
• Color: 509.887 L

French & Jupp's Ltd.

Roasted Barley

Roasted "burnt" flavor.

• Yield: 31.0 oe
• Color: 611.774 L

Thomas Fawcett • UK

Roasted Barley

Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

• Yield: 30.8 oe
• Color: 455 L

Simpsons • United Kingdom

Roasted Barley

A typical ingredient of Irish dry stouts.

• Yield: 28.9 oe
• Color: 659.898 L

Muntons • UK

Roasted Barley

• Yield: 30.8 oe
• Color: 609.137 L

Gladfield • New Zealand

Roasted Barley

Roasted Barley, as the name suggests, is made from unmalted barley. It has a slightly darker colour than our Gladfield Chocolate Malt range and is ideally suited for use in a Dry Stout. Roasted Barley adds a lovely rich roast flavour and dark espresso like flavours to brewed beer. Like all roasted malts, it should be used fresh to get the best out of it.

• Yield: 31.8 oe
• Color: 685.279 L

Joe White Maltings

Roasted Malt (Black Malt)

Product Code: 1111

• Yield: 32.0 oe
• Color: 528.755 L

Weyermann® • German

Roasted Rye

German-grown top-quality rye (2004 harvest). Product Characteristics: Roasted evenly by our slow and thorough drum process. Provides finished beer with typical rye notes, as well as some color and clean roastiness. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): All specialty, multi-grain ales and lagers.

• Yield: 28.3 oe
• Color: 245 L

Weyermann® • German

Roasted Wheat

German-grown top-quality wheat (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted. Adds color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Specialty brews

• Yield: 28.3 oe
• Color: 10 L

Simpsons • United Kingdom

Roasted Wheat

No astringent flavour if used in a stout. Burnt toast/roasted coffee flavour, but smoother and more mellow than roasted barley.

• Yield: 34.5 oe
• Color: 152.284 L

Gladfield • New Zealand

Roasted Wheat

Our Roasted Wheat Malt is produced by roasting unmalted wheat.Using Gladfield Roasted Wheat is an excellent way to impart roasted coffee and chocolate flavours without adding any of the bitterness that can sometimes come from using Roasted Barley or Chocolate Malts. This malt is a great addition to any darker beer style.

• Yield: 31.3 oe
• Color: 279.188 L