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!
This strong English ESB Recipe is a great bitter style to let our heritage Maris Otter® barley showcase its malt character to the fullest. Highly drinkable with a good balance between our malts and classic English hop varieties, this beer is darkened and sweetened with caramel notes by the Crystal, Amber and just a touch of Roast Barley to deepen the reddish hues.
BATCH SIZE (LITRES):
1630
BATCH SIZE (UK BARRELS):
10
ORIGINAL GRAVITY:
1052 SG
FINAL GRAVITY:
1009 SG
IBUs:
30
COLOUR (EBC/SRM):
23 / 12
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):
879
LIQUOR / MASH RATIO:
2.5 : 1
MASH:
60 mins
BOIL:
MARIS OTTER® ALE
321
92
CRYSTAL 150
18
4.5
AMBER
12
3
ROAST BARLEY
2
0.5
LALLEMAND LONDON ESB
CHALLENGER
1397
40
7
Start of boil
FUGGLE
889
20
5.5
Middle
EAST KENT GOLDINGS
1505
6.5
Flame out
A 20 minute steep in the copper prior to casting the wort will extract aromas of lavender, spice, honey and thyme from the East Kent Goldings hops.
Crisp is one of the largest buyers of Maris Otter barley and some of our farmers have been growing it since its first crop in 1965. The mother field, where all certified Maris Otter seed comes from, is located in North Norfolk, just a short tractor drive from our maltings. Praised by home and commercial brewers for its depth of flavour, it has also found homes in malt driven whiskies in both the UK, Europe and in the emerging American single malt category.
Our No19 Maris Otter Malt, like the other heritage grains, is floor malted and is gently kilned over three days in our natural draft kiln, giving a deeper flavour than the conventionally kilned Maris Otter.
To make our Light Crystal 150 malt 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; it 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.
Roast Barley Malt 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 Malt, 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.
