Speciality

Product Description Crushed 25kg Whole 25kg

Dextrin Malt

Dextrin malt is germinated in the process to create longer chain sugars that survive
the mashing process to give higher attenuation limits and thus fuller tasting beers.
It can provide extra body and improve the head retention of your brew.

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Munich Light

Munich Malt has its origins in Germany where traditional beers gained their rich malty
character from the addition of specialist malts with enhanced colour and flavour.
These products are made on a conventional malt kiln using processes that promote higher
levels of soluble protein and simple sugars which interact when heat is applied to produce
a product rich in melanoidin and other colour
and flavour compounds.

Non-Stock
Non-Stock

Munich Dark

Munich Malt has its origins in Germany where traditional beers gained their rich malty
character from the addition of specialist malts with enhanced colour and flavour.
These products are made on a conventional malt kiln using processes that promote higher
levels of soluble protein and simple sugars which interact when heat is applied to produce
a product rich in melanoidin and other colour
and flavour compounds.

Non-Stock
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Vienna

Vienna Malt is made on a conventional malt kiln and is cured at moderately higher temperatures
than pale malt. Its origins lie in Vienna or amber lagers, but Vienna Malt will give golden hues
to other beers and will develop body and mouthfeel. It retains sufficient enzyme activity to be used
as base malt in all-malt grists.

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Naked Oats
Oat malt gives smoothness and body to darker beers and is particularly good in stouts.
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Wheat Malt

Can be used as the base malt at around 55% inclusion for wheat beers and, when mixed with barley
malt, wheat malt can improve head retention, improve mouthfeel and introduce flavour
changes in other beer types

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Rye Malt
Rye malt gives a characteristic spicy note to beers and can be used up to 10% of the grist to add depth of flavour.
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