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.
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 Doppelbock beer has a subtle spicy aroma with some fruity notes from the yeast, the taste is also spicy, grainy and slightly earthy. The beer is vibrant and refreshing and goes down easily leaving you wanting more.
BATCH SIZE (LITRES):
1630
BATCH SIZE (UK BARRELS):
10
ORIGINAL GRAVITY:
1072 SG
FINAL GRAVITY:
12 SG
IBUs:
23
COLOUR (EBC/SRM):
100/50
BREWHOUSE EFFICIENCY:
70%
MASH TEMP:
63°C / 145.4°F
COLLECTION TEMP:
20°C / 68°F
FERMENTATION TEMP:
24°C / 65.2°F
MASH LIQUOR VOL (LITRES):
1269
LIQUOR / MASH RATIO:
2.3 : 1
MASH:
90 mins
BOIL:
60 mins
HANA
303.06
56
DARK MUNICH
164.3
30
ROAST BARLEY
5.91
1
CRYSTAL 150
30.37
5
CARA GOLD
29.87
DEXTRIN
16.82
3
S23
HALLERTAUER TAURUS
1200
19
16.2
Start of Boil
Hana´ is where this barley originated, the Hana valley in Czech Moravia. It was used to produce the very first Pilsner beers back in the 1840s in Bohemia and became the progenitor for the vast majority of successful lager barley varieties to this day.
It brings that perfect bready, crisp continental flavour to all lager types, especially Pilsners and Helles beers. Its malting character is like a continental variety so treat it as such in the brewhouse with a step temperature programme to solubilise the higher protein content. This will promote fantastic head retention. Hana´ is exceptionally pale in colour.
Read more about Hana´ Malt here.
A magical thing happens when amino acids and reducing sugars combine at critical temperatures; the Maillard reaction. Starting with higher protein spring barley we germinate to higher levels of modification then adjust early kilning conditions to utilise the malt enzymes to hydrolyse protein and convert starch in sugars.
Finally, a long drying phase with a higher temperature results in the Maillard reaction taking place to produce pronounced rich malt, freshly baked bread crust and the characteristic Munich bite at the back of the palate.
*Up to 100% (lower DP and extract than Light Munich so at 100% less speciality malt can be added).
Read more about Dark Munich Malt here.
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.
Read more about Roast Barley Malt 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.
Read more about Light Crystal Malt here.
Cara Gold Malt is the lowest colour of the crystallised malts. Cara Gold yields fruity, and toffee flavour notes that are carried through to the beer.
This low malt colour produces a golden orange lager with increased body and fullness and a softer, rounder mouthfeel with improved drinkability.
Read more about Cara Gold Malt here.
Dextrin Malt is produced by constraining the germination phase, which results in retention of higher molecular weight polysaccharides which will provide positive attributes to the finished beer in terms of greater body and mouthfeel. These dextrins will contribute positively to head formation.
This malt can be particularly beneficial when brewing with well modified Extra Pale Malt to produce golden ales or pilsner-style beers. The low colour permits usage rates of up to 15% without impacting on final product colour. It can be useful in a low gravity beer such as a session IPA that is trying to emulate a higher gravity beer in terms of body.
Read more about Dextrin Malt here.
