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!
A strong, German Maibock lager recipe with accentuated fruit from the Munich Malt and a clean fermentation courtesy of the lager yeast and cold fermentation. A simple infusion mash is adequate given the well modified nature of our German Malt, which originates in our Crisp Hamburg maltings.
BATCH SIZE FERMENTER:
25 l
BATCH SIZE BOIL:
27.75 l
ORIGINAL GRAVITY:
1061 SG
FINAL GRAVITY:
1011 SG
IBUs:
21
COLOUR (EBC/SRM):
9 / 4.7
BREWHOUSE EFFICIENCY:
80%
MASH TEMP:
67°C / 153°F
FERMENTATION TEMP:
15°C / 59°F
TARGET ATTENUATION
83%
MASH LIQUOR VOL (LITRES):
17.3
LIQUOR / MASH RATIO:
2.7 : 1
MASH:
60 mins
BOIL:
STAND:
15 mins
GERMAN PILSEN
5.12
80
LIGHT MUNICH
1.31
20
GERMAN BOCK LAGER
STYRIAN EAGLE
5.3
30
15
Start of boil
AURORA
11.3
7
Middle
CELEIA
17.5
3
Flame out
3.5
The Light Munich in this recipe will deliver wonderful malty depth.
At our Hamburg maltings we malt Danish and German spring barley to produce a classic German Pilsen style malt for lager production.
With a high protein content this malt benefits from a rising temperature programme and lautering, but our customers have also used it successfully in traditional UK brewhouses.
The higher molecular weight proteins give excellent head retention and mouthfeel. High levels of speciality malt and non-malted cereals can be used with this malt while maintaining fermentation vigour. This malt can be used in single temperature mashing but you may need to increase finings rates to drop out the additional protein.
Find out more here.
