Malt Type: SpecialtyGrain Origin: United KingdomWort Color: 25-35 °Lovibond (65-92 EBC)Protein: Moisture: 3.0% max.Extract (dry): 72% min.Diastatic Power: Usage: 20% max. Crisp Amber malt is a kilned specialty malt. It has a strong biscuity, toasted grain flavor and imparts amber and copper hues. Amber malt is traditionally used in medium or dark English ales, especially brown ale, mild ale, and...
Malt Type: RoastedGrain Origin: United KingdomWort Color: 60-70 °Lovibond (158-185 EBC)Protein: Moisture: 3.5% max.Extract (dry): 71% min.Diastatic Power: Usage: 10% max. Crisp Brown malt is roasted specialty malt. It has a strong, dark-toasted grain flavor, slightly nutty with a hint of bitter chocolate. Brown malt imparts dark amber to light brown hues. It is used in many older English ale...
Malt Type: Crystal/CaramelGrain Origin: United KingdomWort Color: 13-20 °Lovibond (33-52 EBC)Protein: Moisture: 7.5% max.Extract (dry): 71% min.Diastatic Power: 0°LintnerUsage: 20% max. Crisp Caramalt 15L is a very light crystal malt. It imparts golden straw color and a very mild caramel flavor with light sweetness. Crystal malts also add body and improve head retention. This light crystal is best used in...
Malt Type: BaseGrain Origin: Norfolk, EnglandWort Color: 2.5 - 4.0 °LovibondProtein: 8.8 - 9.7% max.Moisture: 3.6% max.Extract (dry): 79.0%Diastatic Power: 50° LintnerUsage: 100% max. A heritage barley variety combined with a traditional malting method and modern quality control.A mainstay of English barley production in the 19th century and an ancestor of many modern varieties, Chevallier has made a comeback thanks...
Malt Type: RoastedGrain Origin: United KingdomWort Color: 425-475 °Lovibond (1132-1266EBC)Protein: Moisture: 3.5% max.Extract (dry): 71% min.Diastatic Power: 0°LintnerUsage: 10% max. Crisp Chocolate malt is a roasted specialty malt. It adds dark brown color and rich chocolate and coffee flavors. It has a smokey flavor and some bitterness, but is much mellower than black malt. Excellent for dark ales, porters, and stouts....
Malt Type: Crystal/CaramelGrain Origin: United KingdomWort Color: 55-65 °Lovibond (145-172 EBC)Protein: Moisture: 4.5% max.Extract (dry): 72% min.Diastatic Power: 0°LintnerUsage: 20% max. Crisp Crystal 60L is a medium-colored crystal malt. It imparts a classic, caramel-sweet flavor and reddish-gold color. Crystal malts also add body and improve head retention. Use wherever its characteristic affect is desired. It is suitable for use in...
Malt Type: Crystal/CaramelGrain Origin: United KingdomWort Color: 72-82 °Lovibond (190-217 EBC)Protein: Moisture: 3.5% max.Extract (dry): 72% min.Diastatic Power: 0°LintnerUsage: 20% max. Crisp Crystal Dark 77L is a medium-dark crystal malt. It imparts a rich, caramel-sweet flavor with hints of raisin and burnt sugar. It contributes a deep reddish-gold color. Crystal malts also add body and improve head retention. Use wherever...
Malt Type: Crystal/CaramelGrain Origin: United KingdomWort Color: 40-50 °Lovibond (105-132 EBC)Protein: Moisture: 5.5% max.Extract (dry): 72% min.Diastatic Power: 0°LintnerUsage: 25% max. Crisp Crystal Light 45L is a light crystal malt. It imparts a moderate, light-caramel color and flavor with balanced sweetness. Crystal malts also add body and improve head retention. Suitable for use wherever its characteristic affect is desired.Crystal malts...
In brewing, when mixed with barley malt, naked oat malt can improve mouthfeel and introduce notes of a toasted, biscuity aroma and palate
Naked oat malt can contribute beta-glucans, otherwise known as soluble fiber, to add an extra, health-promoting property.
Malt Type: Oat MaltGrain Origin: UKWort Color: 1.3 °LovibondProtein: Moisture: 3.5% max.Extract (dry): 75.5% min.Diastatic Power:Usage:
Malt Type: RoastedGrain Origin: United KingdomWort Color: 200-250 °Lovibond (933-1200 EBC)Protein: Moisture: 3.5% max.Extract (dry): 71% min.Diastatic Power: Usage: 10% max. Crisp Pale Chocolate malt is a light-roasted specialty malt. Lighter in color and milder in taste than regular chocolate malt, Pale Chocolate has the nutty malt flavor of lighter toasted grains, but also some of the heavier flavor of darker...
