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.
From our traditional floor maltings to our state-of-the-art packaging line, all of our malts are processed by a team of skilled maltsters. Find out more about our different processes here.
Our team of maltsters and brewers have put together a number of different technical materials, from recipes to blog posts on conditioning, to assist you in your brewery or distillery. Find out more here in this section.
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!
A strong, German Maibock lager recipe with accentuated fruit from the Munich Malt and a clean fermentation courtesy of the lager yeast and cold fermentation. A simple infusion mash is adequate given the well modified nature of our German Malt, which originates in our Crisp Hamburg maltings.
BATCH SIZE (LITRES):
BATCH SIZE (UK BARRELS):
9 / 4.7
67°C / 153°F
13°C / 55°F
15°C / 59°F
MASH LIQUOR VOL (LITRES):
LIQUOR / MASH RATIO:
2.7 : 1
GERMAN BOCK LAGER
Start of boil
The Light Munich in this recipe will deliver wonderful malty depth.
© 2023 Crisp Malt
Made by Farrows