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!
Crystal 150 has a sweet caramel taste and aroma and works well in this Mild Beer recipe along with the darker roasted malts, making a pleasant sessionable mild.
BATCH SIZE (LITRES):
1630
BATCH SIZE (UK BARRELS):
10
ORIGINAL GRAVITY:
1036 SG
FINAL GRAVITY:
1009 SG
IBUs:
18
COLOUR (EBC/SRM):
15 / 8
BREWHOUSE EFFICIENCY:
85%
MASH TEMP:
66°C / 151°F
COLLECTION TEMP:
18°C / 64°F
FERMENTATION TEMP:
21°C / 70°F
MASH LIQUOR VOL (LITRES):
621
LIQUOR / MASH RATIO:
2.7 : 1
MASH:
60 mins
BOIL:
VIENNA
194
85
CRYSTAL 150
15
6
BROWN
8
3
WHEAT
13
ENGLISH ALE
TARGET
419
30
10.5
Start of boil
PHOENIX
Middle
279
20
Flame out
EAST KENT GOLDINGS
451
6.5
Mash this brew for 90 minutes to ensure full conversion as the Vienna Malt has fewer amylase enzymes than regular pale malts.
In the 1840s English maltsters developed air kilning techniques that would pave the way for light coloured beers. German brewers took this technique back to Vienna and Munich respectively and the malt styles were born.
Our Vienna Malt is made from English 2-row spring barley and is kilned to a slightly higher temperature than our Best Ale Malt. The result is a golden hued wort with a sweet, bread like aroma and flavour. Since it is a conventionally kilned malt, Vienna can be used as a base and is perfect creating its namesake, Vienna lager, in addition to other styles.
Find out more here.
To make Light Crystal we increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Light Crystal the crystalised sugars present imparts an intense caramel flavour. Light Crystal will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers.
The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two.
