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!
Our Christmas Spicey Stout features smooth coffee and dark fruit flavours from the grist that are complemented by the fruity blackcurrant from Bramling Cross. A nice recipe on its own but we are adding some festive sparkle to spice up Christmas.
BATCH SIZE (LITRES):
1630
BATCH SIZE (UK BARRELS):
10
ORIGINAL GRAVITY:
1057 SG
FINAL GRAVITY:
14 SG
IBUs:
33
COLOUR (EBC/SRM):
80 / 40
BREWHOUSE EFFICIENCY:
75%
MASH TEMP:
63°C / 145.4°F
COLLECTION TEMP:
18°C / 64.4°F
FERMENTATION TEMP:
21°C / 69.8°F
MASH LIQUOR VOL (LITRES):
1025
LIQUOR / MASH RATIO:
2.3 : 1
MASH:
90 mins
BOIL:
60 mins
CLEAR CHOICE EXTRA PALE
315.06
74
TOASTED OATS
54.21
SMOOTH COFFEE
46.38
CHOCOLATE
9.40
2
ROAST BARLEY
4.73
1
CRYSTAL 400
14.35
3
100% US05
PILGRIM
1000
21.58
11.0
Start of Boil
BRAMLING CROSS
800
16.58
6.5
40 mins
BOBEK
1400
7.2
7.82
50 mins
Add some Christmas spices at the end of the boil! Try ground cinnamon, ground coriander, ground ginger, ground cloves and nutmeg then finish with zested orange and lemon.
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.
Read more about Chocolate Malt here.
Roast Barley is our darkest grain and it is made from unmalted barley. The colour produced can be almost opaque and the flavour is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance.
Remember that these dark grains will have an acidifying effect on the mash, so ensure your salts have been adjusted adequately.
Read more about Roast Barley Malt here.
Dark Crystal Malt has the highest degree of caramelisation. The flavours are now transformed into sultanas, raisins, plums and dark, dried fruits. By now the sugars are actually being broken down by chemical processes and so the residual sweetness that the other Crystal Malts impart are being replaced by an increase in bitter flavours.
Crystal Malt sugars are non-fermentable so add a level of dextrin sugars that are preserved through to the final beer.
Read more about Dark Crystal Malt here.
