All malts, adjuncts etc. that we supply come crushed and ready for use. If you require uncrushed grains please phone 01865 343 275.
Pale Malts
Maris Otter, Maris Otter Extra Pale
The main ingredient in most beers, ales, milds, stouts etc.
Lager Malts
British Lager, Munich, Pilsner, Vienna
The main ingredient in most lagers. Pilsner and lager malts are kilned slightly cooler than pale malts, which gives them a more delicate flavour. Munich and Vienna malts are used for the darker lager styles indigenous to Bavaria. Lager malts typically have a higher nitrogen content, which can lead to protein hazes.
Caramel Malts
Crystal, Light Crystal, British Caramalt, Cara Red, Caramunch, Carapils, Special B
More highly kilned than pale malts but less so than roasted, the Caramel malts give taste, colour, and some fermentability. Crystal malt is now used by most breweries across Britain. Carapils is a useful head promoter and body builder for lager makers. Both Crystal and Carapils can be used by extract brewers without the need for diastatic malt.
Roasted Malts
Amber & Belgian Diastatic Amber, Black, Brown, Chocolate, Carafa Special 1, Carafa Special 3
Roasted malts are kilned longer and hotter than other malts, resulting in greater taste and colour that reduce (sometimes to nil) the fermentability of the grains. Roasted malts are used to flavour the finished beer. Roasted Barley is not malted and is listed with the adjuncts below.
Rye Malts
Rye Malt
Rye malts can be used with discretion in most beer styles. They add a dry, nutty flavour which is very distinctive.
Wheat Malts
Wheat Malt
Wheat is a more difficult grain to malt than barley as it has no husk. It is also more difficult to mash for the same reason. German Weissbier brewers use up to 70% wheat malt in their grist, but 50% is a more realistic proportion for the home brewer. Wheat malt is an excellent adjunct in many types of beer as it promotes head formation and retention.
Special Malts
Acid Malt, Aromatic Malt, Bavarian Smoked, Biscuit Malt, Malted Oats, Melanoidin Malt
Special malts don't fit into any normal category but can add that little something to distinguish your beer. Some add distinction, others fix problems before they arise. Good use of special malts can separate the master brewer from the amateur.
Unmalted Grains
Flaked Barley, Flaked Maize, Flaked Oats, Roasted Barley, Torrefied Wheat
Unmalted grains are collectively known as adjuncts. They are used for various reasons including colour, head retention, and flavour. As unmalted grains have no diastatic enzymes they must be mashed with pale or lager malt.