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 addition of Crystal Malts to English bitters started after WWI and the best versions are served on cask. Our Best Bitter recipe uses Crystal 150 to provide toffee, caramel and raisin notes balanced out by a smorgasbord of classic and modern English hops.
BATCH SIZE (LITRES):
BATCH SIZE (UK BARRELS):
21 / 11
66°C / 151°F
18°C / 64°F
23°C / 73°F
MASH LIQUOR VOL (LITRES):
LIQUOR / MASH RATIO:
2.7 : 1
Start of boil
The higher fermentation top temperature on this beer will encourage the yeast to produce fruity esters.
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 results in an even, well modified malt with a rich colour and balanced sweet, malt flavour which is ideally suited to ale brewing.
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.
This is the palest malt made using a roasting technique. After conventional kilning, the malt is dry and pale in colour hence it is known as “white malt”. It is transferred to our Speciality Malt Plant and passes through the roasting column where the flavour is transformed through the application of heat. The temperatures used through the column determine the colour and flavour of the roasted malt.
Amber Malt is typified by a dry, toasted biscuit finish and can add an amber hue to the beer.
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.
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