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!
Session bitters were designed to be highly drinkable with low ABV to slake the workers’ thirst. The Cara Malt adds body and also some fruit notes to the session beer recipe which is well supported by using a characterful British Ale yeast.
BATCH SIZE (LITRES):
1630
BATCH SIZE (UK BARRELS):
10
ORIGINAL GRAVITY:
1037 SG
FINAL GRAVITY:
1008 SG
IBUs:
20
COLOUR (EBC/SRM):
16 / 8
BREWHOUSE EFFICIENCY:
80%
MASH TEMP:
66°C / 151°F
COLLECTION TEMP:
18°C / 64°F
FERMENTATION TEMP:
21°C / 70°F
MASH LIQUOR VOL (LITRES):
631
LIQUOR / MASH RATIO:
2.5 : 1
MASH:
60 mins
BOIL:
BEST ALE
223
90
CRYSTAL 150
12
4.5
CARA
15
5
ROAST BARLEY
1
0.5
ENGLISH ALE
ADMIRAL
326
Start of boil
TARGET
621
40
10.5
Middle
FLYER
Flame out
The combination of slightly higher mash temperature and Cara Malt will give this beer more body and depth.
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.
Find out more here.
Cara Malt is a very low colour Crystal Malt which has an almost completely glassy endosperm. It contains a greater degree of sweetness than Crystal Malt and the harsher nutty roasted flavours are not present.
It greatly improves body, foam retention and beer stability whilst adding little colour. It has therefore, become very popular in the production of lagers where it is used to assist in enhancing flavour and character. For this reason it has also become a common constituent in low alcohol beers.
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.
