Crushed Malt For Home Brew Beers And Ales - 500g - Large Choice Of Varieties

As We Try To Provide The Largest Variety Of Malts And Flakes Available, The Supply May Vary, But Are Always From Reputable Sources (Muntons, Crisp Maltings, Balliihoo, Weyermann Etc.)

Whilst Harvests Change Regularly, Each Pack Is Labelled With Specific Malt Or Flake Type, Suppliers Recommended BBE Date And The EBC (Where Available).

Please Use The Lists Below For Specific Information On Each Malt Or Flake.

Maris Otter Pale Malt …..The base malt for most bitters and pale ales. EBC 5.

Extra Pale / Lager Malt .....Light golden colour & sweet wort. The basic malt for brewing lager. EBC 3.

Pilsner Malt .....The basic malt for brewing a superior Pilsner lager. EBC 5.

Crystal 150 Malt .....Toffee caramel flavour. Used in brews with heavy hopping it will provide balance. EBC 150.

Light Crystal Malt .....Sweet, malty flavour. In partial mash brewing will add body to your malt extract base. EBC 60.

Amber Malt .....Gives a dry, biscuity flavour to ales and provides red hue. EBC 60-85.

Chocolate Malt .....Strong Coffee Flavour. Mellower than dark malts with less bitterness.....Recommended For 3-5% Of Grist.....Ideal for Bitters, Milds, Porters And Stouts.....EBC 1000.

Pale Chocolate Malt .....Smooth coffee flavour. Ideal for bitters, milds, porter and stouts. Recommended for 3% - 5% of grist. EBC 525.

Brown Malt .....Dry mild coffee flavour. Adjunct for Bitters to give a darker colour, more depth and a roasted flavour. EBC 150.

Black Malt .....Main characteristics - Very strong roasted coffee flavour. Gives a rich black colour in Stouts and porters etc, It can also be used to add a touch of colour to best bitters and stronger brews. Ideal for bitters, milds and stouts, 3% - 5% of grist. EBC 1300.

Cara Malt .....The palest of all crystal malts, this grain is used when a crystal character is required without unduly darkening the beer. Particularly suitable for pale ales and bitters. EBC 30.

Biscuit Malt .....A very lightly toasted malt that provides warm, biscuit-like, toasted flavours and aromas. When used as part of the mash it provides a light to medium brown colour and nutty and warm-bread flavours to pale, amber and red ales. EBC 50.

Vienna Malt .....Often used to add a darker, aromatic, grainy character to lagers and ales. Recommended for up to 20% of grist. EBC 10

Munich Malt – Type 1.....Use to enhance the body and aroma of darker beers, and in smaller quantities in light beers. Rich aroma of caramel and bread. For use in October Beer, Bockbier, Dark Lager, Dark Beer, Schwarzbier, Stout, Amber Ale and Brown Ale amongst many others. EBC: 15

Carapils Malt .....For enhancing the malt flavour in German-style lagers, Pilsner, "Lagerbier", alcohol-reduced Beer, Light Beer and Bock Beer amongst others at a rate of up to 10%.....Produced from Bavarian spring barley, this malt is produced by loading the modified grains into a sealed kiln while the moisture content is still around 50%.....The grains are then heated to between 65°C and 80°C, which enables them to mash themselves and caramelise the resulting sugars. The final kilning is at around 110°C for just long enough to dry the grain without undue darkening.....When used in lager beers, Carapils promotes head formation and retention and gives the beer a fuller rounder flavour. As the starches have already been converted during malting, this malt is ideal for use by extract brewers.....EBC 4.

Smoked Rauch Malt .....As used in Smoked Beer, Lager "Kellerbier", Specialty Beers "Bamberger Rauchbier" and Alaskan Ale amongst others. Brings some extra depth to your porters. EBC 5.

Pale Oat Malt .....Malted oats. Enhances body and flavour of dark beers and gives a velvety texture. Can make up around 5-10% of grist. EBC 4.

Pale Rye Malt .....Rye is a strongly flavoured grain and its malted version enhances the overall complexity of a beer's flavour. When used, it normally comprises 10-25% of the grain although up to 40% is known. EBC 6.

Roasted Rye Malt .....Main Characteristics - dry, biscuity flavour. Adjunct for bitters, milds and stouts. 3% - 5% of grist. EBC 500.

Wheat Malt .....Ideal For Bavarian Or Belgian Style Wheat Beers, It can also be used in smaller quantities for head retention. Can make up to 40% of grist. EBC 3.

Roasted Barley .....Unmalted Roasted Barley, sharp, dry bitter flavour. Adds no fermentable sugar to the wort but provides additional colour and body. EBC 1300.

Torrified Wheat .....Achieves greater head formation and retention than standard wheat malt. Unmalted, ideal for Bavarian or Belgian Style wheat beers.

Flaked Oats .....Enhances body, head retention and flavour of beers and gives a velvety texture. Unmalted, flaked oats can be added to the mash without pre boiling. Particularly good in stouts and Belgian style beers.

Flaked Barley .....Enhances head formation and gives a rich, grainy flavour. Good in Stouts and dark beer. EBC 3.

Flaked Maize / Corn .....Flaked Maize is used to lighten the body of beers and imparts a slight corn flavour. Mainly used in lagers or light beers, when used sparingly it can also help in clearing.

Flaked Rice .....Does not add flavour however it helps to produce a drier beer which in turn will enhance the hop flavours in the finished beer. Can help to eliminate haze. Used mainly in lagers and light beers - lightens the body of the beer.