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!
The deep red hue of this Ruby Beer promises warmth and complexity. The malt bill is designed to bring dried vine fruits and all the hops are dark berry fruits. Expect malty depth with subtle hop aroma and bitterness.
BATCH SIZE (LITRES):
1630
BATCH SIZE (UK BARRELS):
10
ORIGINAL GRAVITY:
1047 SG
FINAL GRAVITY:
1008 SG
IBUs:
23
COLOUR (EBC/SRM):
34 / 17
BREWHOUSE EFFICIENCY:
85%
MASH TEMP:
66°C / 151°F
COLLECTION TEMP:
18°C / 64°F
FERMENTATION TEMP:
23°C / 73°F
MASH LIQUOR VOL (LITRES):
815
LIQUOR / MASH RATIO:
2.7 : 1
MASH:
60 mins
BOIL:
BEST ALE
268
90
CRYSTAL 400
24
7
BROWN
2
ROAST BARLEY
3
1
WINDSOR ALE
COLUMBUS
351
30
16
Start of boil
CLUSTER
500
20
7.5
Middle
ENDEAVOUR
1339
50
Flame out
Add the crushed Roasted Barley on top of the mash for this brew, then sparge through it to get the deep ruby colour.
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.
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.
