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 Malting floor Nº 19, at our Norfolk maltings is where it all started for us back in 1870. The Maris Otter® barley we malt on the floor today enjoys the benefit of a slow, three day kilning, which intensifies the rich, malty flavours you’ll find in this barley wine. Bottle condition and age for a special occasion.
BATCH SIZE FERMENTER:
BATCH SIZE BOIL:
22 / 11
65°C / 149°F
25°C / 77°F
MASH LIQUOR VOL (LITRES):
LIQUOR / MASH RATIO:
2.5 : 1
Nº 19 MARIS OTTER®
Start of boil
Going for a gravity of 1.090 with an all malt mash will require sacrificing some yield, check the gravity in the copper as you run off and stop when you have the correct gravity, allowing for a two hour boil.
No 19 Maris Otter®
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.
This variety, 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.
Find out more about our No 19 Maris Otter Malt here.
Crystal and Cara Malts are so named for the caramelisation and crystallization of the sugars present in the barley kernel. We take green malt from germination, and by applying heat while maintaining the moisture content we are able to liquefy the endosperm of the barley, transforming the starch into sugars. Heat is then applied, and the caramelisation begins.
In the case of Crystal Malts, when the endosperm cools, sugar crystals are formed. When you cut across the grain, the glassy sheen of crystalized sugar can be seen.
Each Crystal Malt imparts a clean, nutty, caramel-like sweetness to your beers. Extra Light Crystal gives a subtle caramel flavour.
Find out more about our Crystal 100 Malt here.