Malt Type: Roasted / SpecialtyGrain Origin: Great BritainWort Color: 470 - 560 °Lovibond Protein: Moisture: 3.5% max.Extract (dry): 82.0% min.Diastatic Power: Usage: Black malts are whole dried dark roasted malted barley, black coloured in appearance. Black malts are often used for additional colour and flavour in mild, porter and stout recipes. They have a pronounced roasted and burnt-like aroma with a bitter taste. A roasted malt...
Malt Type: Crystal / CaramelGrain Origin: Great BritainWort Color: 10-14 °Lovibond Protein: Moisture: 3.5% max.Extract (dry): 82.0% min.Diastatic Power: Usage:
This is a light crystal malt used to add body and sweetness to beer without adding too much color. wing roasted barley is used to impart a "dry" bitterness to finished beers and is Flavor contributions: no flavor contribution.
Malt Type: Roasted / SpecialtyGrain Origin: Great BritainWort Color: 340-450 °Lovibond Protein: Moisture: 3.5% max.Extract (dry): 82.0% min.Diastatic Power: Usage: Chocolate malts are whole dried roasted malted barley, dark brown coloured in appearance. Chocolate malts are often used in porters, mild and some bitter recipes. They have a distinct roasted and coffee-like aroma with a mild bitter taste. This is a roasted malt imparting brown color,...
Malt Type: Crystal / CaramelGrain Origin: Great BritainWort Color: 60 °Lovibond Protein: Moisture: 3.5% max.Extract (dry): 82.0% min.Diastatic Power: Usage: Crystal malts are whole dried malted barley, reddish coloured in appearance with a caramel and toffee flavour. Crystal malts are often used in English style bitter recipes and give the finished beer a nutty flavour. Gives a sweet caramel flavor and provides body. Typical Color L:...
Malt Type: Crystal / CaramelGrain Origin: Great BritainWort Color: 90 °Lovibond Protein: Moisture: 3.5% max.Extract (dry): 82.0% min.Diastatic Power: Usage: Crystal malts are whole dried malted barley, reddish coloured in appearance with a caramel and toffee flavour. Crystal malts are often used in English style bitter recipes and give the finished beer a nutty flavour. Gives a sweet caramel flavor and provides body. Typical Color L:...
Malt Type: Base MaltGrain Origin: Great BritainWort Color: 3.0 °Lovibond Protein: 9.1%Moisture: 3.5% max.Extract (dry): 81.0% min.Diastatic Power: Usage: 100%
Maris Otter has long been a favorite of English breweries, thanks to its rich, nutty flavor and its low protein which allows it to clear quickly.
Great base malt for any beer recipe. Typical Color L: 3.0
Malt Type: Base MaltGrain Origin: Great BritainWort Color: 3.0 °Lovibond Protein: 9.1%Moisture: 3.5% max.Extract (dry): 81.0% min.Diastatic Power: Usage: 100%
Maris Otter has long been a favorite of English breweries, thanks to its rich, nutty flavor and its low protein which allows it to clear quickly.
Great base malt for any beer recipe. Typical Color L: 3.0
Malt Type: Base MaltGrain Origin: Great BritainWort Color: 1.25-1.35 °Lovibond Protein: Moisture: 3.5% max.Extract (dry): 82.0% min.Diastatic Power: Usage: Pale malts are whole dried malted barley, pale coloured in appearance, but slightly darker and sweeter than lager malt. Pale malts are used in many traditional ale and bitter recipes. A well-modified pale colored malt with good levels of diastatic activity used as the raw material in...
Malt Type: Roasted / SpecialtyGrain Origin: Great BritainWort Color: 470-560 °Lovibond Protein: Moisture: 3.5% max.Extract (dry): 82.0% min.Diastatic Power: Usage: Roasted barley are whole dried dark roasted unmalted barley, brown/black coloured in appearance. Roasted barley is used for additional colour and flavour in mild, porter and stout recipes. It has a distinct roasted and coffee-like aroma with a pronounced bitter taste. Raw unmalted barley is...
