Since 1870 we’ve lived and breathed malting. With this passion and expertise, and by combining traditional and modern techniques, we create an impressive range of malted and non-malted products, including several unique and exclusive barley malts.
There is nothing more we love than talking to brewers and distillers so if you have any questions, or would like to arrange a call with a member of our team, please feel free to get in touch – we would love to hear from you!
This Brown Ale recipe is a caramel forward, malt driven dark ale without the roasted character of a porter. Crystal, Brown and Chocolate Malts give a lovely blend of toffee, nutty and biscuit flavours with a dark-reddish brown colour.
BATCH SIZE (LITRES):
1630
BATCH SIZE (UK BARRELS):
10
ORIGINAL GRAVITY:
1044 SG
FINAL GRAVITY:
1008 SG
IBUs:
26
COLOUR (EBC/SRM):
28 / 14
BREWHOUSE EFFICIENCY:
85%
MASH TEMP:
65°C / 149°F
COLLECTION TEMP:
18°C / 64°F
FERMENTATION TEMP:
23°C / 73°F
MASH LIQUOR VOL (LITRES):
770
LIQUOR / MASH RATIO:
2.7 : 1
MASH:
60 mins
BOIL:
MARIS OTTER®
240
85
CRYSTAL 150
9
3
BROWN
19
6
CHOCOLATE
2
WHEAT
11
4
WINDSOR ALE
FIRST GOLD
908
30
7
Start of boil
PILGRIM
605
10.5
Middle
GOLDINGS
706
20
Flame out
PHOENIX
404
The Maris Otter® in this recipe will give a pleasant biscuit/malt backbone to this great beer style.
No 19 Maris Otter®
Crisp is one of the largest buyers of Maris Otter barley and some of our farmers have been growing it since its first crop in 1965. The mother field, where all certified Maris Otter seed comes from, is located in North Norfolk, just a short tractor drive from our maltings. Praised by home and commercial brewers for its depth of flavour, it has also found homes in malt driven whiskies in both the UK, Europe and in the emerging American single malt category.
This variety, like the other heritage grains, is floor malted and is gently kilned over three days in our natural draft kiln, giving a deeper flavour than the conventionally kilned Maris Otter.
Find out more here.
To make Light Crystal we increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Light Crystal the crystalised sugars present imparts an intense caramel flavour. Light Crystal will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers.
The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two.
Chocolate Malt, also known as Coffee Malt, shares many of the characteristics of Black Malt, but because it is roasted for a shorter period of time and to a lower final temperature, it lacks the astringency of Black Malt.
Its main use is in darker beers that require a depth of colour to tend the eye and entice the palate. Chocolate (Coffee) Malt has been used in Irish stout for years and the marriage of Chocolate (Coffee) Malt and Roasted Barley in varying proportions can give rise to a range of flavours from sweet and mellow to acrid and bitter.
