Grains for Beermaking

If you just want a pale crush malt then it's this one!

This is our most popular malt and it provides the staple malt for most beers.

EBC 5 -7

Maris Otter has taken the place of Halcyon with most brews.

The flavour difference is subtle and you have to try it really.

EBC 5-7

Used by Timothy Taylors amongst others Seems to produce slightly sweeter rounder beers

EBC 5- 7

We're now using  Schill pIlsner malt- It's great quality and produces lovely golden lagers and pilsners.

EBC Under 2

EBC of 3-4.5

Much paler than the normal maris for those very pale beers we're all making.

Less malt flavour and allows the intense hop flavours through

Malted and crushed in the UK. A true lager malt not just a pale crush!

This is our best selling lager malt and provides the basis for most lager type beers.

EBC 3-4.5

A true mild malt. Using halcyon grain but malted to a darker colour.

Typically 7.25 EBC with 4% moisture

Uk Malted Munich malt

Typically 25 EBC 3.6% moisture

One of the darker pale malts if you know what I mean!

Used for the nice dark Munich beers, some of the shop customers use this malt for their bitters. It gives a nice intense maltiness

Crystal malt is the most poular adjunct.

If the recipe just says crystal then this is what you want

Caramel with toffee flavours, also a slight nutiiness

Colour 120 EBC moisture 4.3%

Crystal malt is often used with liquid malts as it does not need mashing

Dark malt, no chocolate in it of course! It's just the colour is a nice chocolate one

Does impart a sort of chocolate flavour if you use your imagination-We'd say more of a coffee flavour

1000 EBC moisture 3.3%

Tastes like burnt toast, for dark milds and stouts.

You'll find these in the Mashing Equipment section

Malt Mills

This is the unmalted roasted barley, it's very dark. Almost black and has an intense flavour.

Mainly for guiness style stouts etc. But is used in old ales

EBC 1300-1600

Another very dark malt. Used in stouts dark milds etc

Burnt coffee to burnt toast flavour

colour EBC 1000

Torrified barley is no longer available. This is the only torrified grain we can obtain

It's been heated up very fast so it pops, you can do your own in a hot saucepan, it's fun but a bit unpredictable as to flavour, the commercial stuff tastes roughly the same each time!

Used to help the life and creaminess of the head, helps give that that lace effect in the glass

Delivery on a full sack may be a couple of weeks- please ask

EBC 3 -4.5

The whole un-malted barley grain rolled. This is untreated grain just rolled flat, same stuff you see in breakfast muesli. If it's healthy in cereal it must be healthy for us as well....

Adds body and helps  head retention. You only need it as about 10% of the total grain. It does need to go in with other grain in the mash.

Maize is known in the UK as Sweet Corn. It's high in sugar but produces a thin bodied brew. Used as an adjunct it adds interesting flavours to your brew.

This is the yellow maize, it's not the denatured cheap alternative which has had the sugars removed.

It 's the whole grain, it's more ground than flaked but does the same job and has a much better flavour

EBC 3-4.5

The Malts below are  available in 500g  3kg or 25 kg.

The 25 kg sack may take a week to obtain.

The 500g  and 3 kg are mostly in stock.

They're now arranged alphabetically to make them easier to find

Used in Belgian Trappist beers and abbey ales. EBC of 50 so quite dark

Adds that elusive biscuit aroma. Use at about 10% of total grain

We're using Chateau Biscuit malt now-- look under c!

Was traditionally a smoked malt, it's now malted in the modern way so no smokiness! It's used in darker ales and has been popular in the last year. Nuuty, dark toast with bitter chocolate edge.

EBC Typically 150

A very dark almost black malt, double roasted for intense roasted flavours, used in those special dark Belgium beers.

Interesting in English style beers as well.

EBC 250 -300

A darker crystal malt, gives that nice deep copper colour without too much crstal flavour

EBC 230 to 250

Crystal malt from wheat, if you're after darkening a wheat beer without adding barley malt.

111-120 EBC

A lighter crystal malt for the nice roasted flavours without darkening the beer too much, used in American Pale ales

EBC 80 - 140

Used in Oat stouts etc. Not oatmeal which is not malted.

Usage is usually low at about 10% but some people have been using more

EBC10

A Bavairian smoked malt, smoked over Beech wood the flavour is strog and you can use up to 100% of total mash

Smaller amounts adds interesting notes and flavours to beers

EBC 3-6

A UK Vienna malt. A gorgeous golden colour and a malt flavour

EBC 6-8

A weeks delivery on this item