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.
We have a wide range of malts suitable for brewing and distilling to provide you with the foundations for creating your next beer or whisky.
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 version of the classic Oatmeal Stout recipe is heavy on the torrefied oats with a 10% addition lending in the beer a smooth slickness. The Brown, Crystal and Black Malts give a full roasted and chocolate flavour to the stout and the medium mash temperature leads to a moderate fullness in the end.
BATCH SIZE (LITRES):
1630
BATCH SIZE (UK BARRELS):
10
ORIGINAL GRAVITY:
1043 SG
FINAL GRAVITY:
1010 SG
IBUs:
18
COLOUR (EBC/SRM):
50 / 25
BREWHOUSE EFFICIENCY:
85%
MASH TEMP:
65°C / 149°F
COLLECTION TEMP:
18°C / 64°F
FERMENTATION TEMP:
21°C / 70°F
MASH LIQUOR VOL (LITRES):
773
LIQUOR / MASH RATIO:
2.7 : 1
MASH:
60 mins
BOIL:
BEST ALE
217
80
BROWN
6
2
CRYSTAL 400
BLACK
FLAKED T OATS
39
LONDON ESB
JARRYLO
275
30
16
Start of boil
Middle
367
40
Flame out
Use brewing salts to get a chloride:sulphate ratio of 2:1 for this beer.
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.
Find out more here.
The darkest of our roasted malts. When you need an intensely dark colour for stouts and porters this is an excellent malt to use. Despite its reputation as a highly astringent malt, nothing could be further from the truth. This malt brings with it a roasted character with some bitterness and astringency, but also flavours of currants and berries.
This malt can also be used for the colour adjustment of pale beers either in the mash or by sprinkling on top of the mash at the sparge stage, to impart a ruby hue.
