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!
The Crisp Victorian Steampunk Ale recipe was first brewed for the Craft Brewers Conference (CBC) in 2018; combining the old world and new. We utilise Chevallier® as the base malt to give a rich, robust, marmalade and malty base and layer on top the classic California Common hops, Northern Brewer. We’ve added an Australian twist with Vic Secret hops making this a truly well-travelled ale.
BATCH SIZE (LITRES):
BATCH SIZE (UK BARRELS):
23 / 12
68°C / 154°F
15°C / 59°F
17°C / 62°F
MASH LIQUOR VOL (LITRES):
LIQUOR / MASH RATIO:
2.5 : 1
LOW COL CHOCOLATE
Start of boil
10 mins before end
To further develop flavour and colour, increase the boil time on the recipe to 90 mins.
Chevallier Heritage Malt was the first ever selected landrace for malting and it’s what our founders Fred and George Smith would have malted back in 1870. Chevallier reigned supreme for over 100 years as the dominant barley variety in England from the 1820’s to 1920’s. It was propagated all over the world and was being grown in Australia commercially as recently as 1960. It formed the backbone of many Victorian ales and in its revived form, we’ve seen it win awards for its depth of flavour.
It has a robust maltiness, like a Maris Otter turned up to eleven, with a rich marmalade character and a long aftertaste. In new make spirit for whisky, its malt bursts through.
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.
Another step up in colour into the chocolate range, so called because of the flavour it produces in the final beer, not due to the presence of actual chocolate.
Low Colour Chocolate Malt imparts a delicate chocolate aroma and taste much like a mellow cold brew coffee. This malt type lacks the astringency of the more darkly roasted malts.
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