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!
Five different Crisp brewing malts make up the grist for this delicious English Dark Mild ale recipe; expect lightly roasted coffee aromas and dark chocolate balanced with a pleasant sweetness and subtle hopping.
BATCH SIZE (LITRES):
1630
BATCH SIZE (UK BARRELS):
10
ORIGINAL GRAVITY:
1040 SG
FINAL GRAVITY:
1009 SG
IBUs:
18
COLOUR (EBC/SRM):
32 / 16
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):
697
LIQUOR / MASH RATIO:
2.7 : 1
MASH:
60 mins
BOIL:
BEST ALE
212
83
CRYSTAL 240
11
4
AMBER
6
2
LOW COL CHOCOLATE
20
7
WHEAT
NOTTINGHAM ALE
PILOT
518
30
8.5
Start of boil
PHOENIX
419
10.5
Middle
GODIVA
391
7.5
Flame out
FIRST GOLD
60g/hl of a nice spicy T90 dry hop will put a nice twist on the aroma of this malty beer.
Our Best Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. The 2-row winter barley varieties that go into our Best Ale have been planted in the light, sandy soils of North Norfolk. We source the lowest nitrogen barley from our farmers.
During malting, high cast moistures and a balance of optimal germination time and temperature result in an even, well-modified malt with a rich color and balanced sweet malt flavor, ideally suited to ale brewing.
More information on Best Ale Malt here.
With Medium Crystal those intense caramel flavours of thick treacle toffee are developed. To achieve these kinds of flavors, the temperature is raised a further step from Light Crystal, and the sugars darken further still, giving the beer a deep copper hue.
Remember that Crystal Malts have no enzymes or FAN preserved so be careful with the addition rate in your mash. You want to add enough to get the depth of flavor desired but not so much that you will have issues in fermentation due to a lack of nutrients.
Find out more about Medium Crystal 240 Malt here.
This is the palest malt made using a roasting technique. After conventional kilning, the malt is dry and pale in color; hence, it is known as “white malt.” It is transferred to our Specialty Malt Plant and passes through the roasting column, where heat transforms the flavor. The temperatures used in the column determine the color and taste of the roasted malt.
A dry, toasted biscuit finish typifies Amber Malt and can add an amber hue to the beer.
More information on Amber Malt here.
Another step up in color into the chocolate range, so called because of the flavor it produces in the final beer, not due to the presence of actual chocolate.
Low Colour Chocolate Malt imparts a delicate chocolate aroma and tastes much like a mellow cold brew coffee. This malt type lacks the astringency of the more darkly roasted malts.
Low Chocolate Malt information here.
