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 biggest of the stouts, this Crisp Imperial Stout Recipe for homebrewers packs an intense flavour of dark fruit and roasted character from the Brown and Black Malts and a layer of caramel from the Crystal Malt. British Minstrel at flame out lends spiced berries in flavour, and strong hop bitterness comes from the First Gold and Admiral.
Find our commercial brewing Imperial Stout Recipe here.
BATCH SIZE FERMENTER:
25 l
BATCH SIZE BOIL:
27.75 l
ORIGINAL GRAVITY:
1097 SG
FINAL GRAVITY:
1012 SG
IBUs:
30
COLOUR (EBC/SRM):
99 / 50
BREWHOUSE EFFICIENCY:
70%
MASH TEMP:
63°C / 145°F
FERMENTATION TEMP:
25°C / 77°F
TARGET ATTENUATION:
89%
MASH LIQUOR VOL (LITRES):
31.7
LIQUOR / MASH RATIO:
2.7 : 1
MASH:
60 mins
BOIL:
STAND:
30 mins
BEST ALE
9.81
85
CRYSTAL 240
0.39
3
BLACK
1.02
8
BROWN
0.51
4
SAFALE S-33
ADMIRAL
12.9
50
14.5
Start of boil
FIRST GOLD
10.7
20
7
Middle
MINSTREL
18.8
6
Flame out
A big beer like this needs lots of yeast pitched into it, go for at least 1.5 times your normal rate and oxygenate the wort if you can, yeast food will also help the beer reach final gravity.
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 about our Best Ale Malt here.
With Medium Crystal those intense caramel flavours of thick treacle toffee are developed. To achieve these kinds of flavours the temperature is raised a further step from Light Crystal and the sugars darken further still giving the beer a deep copper hue.
Remember that Crystal Malts have no enzymes or FAN preserved so be careful with the addition rate in your mash. You want to add enough to get the depth of flavour desired, but not so much that you will have issues in fermentation due to a lack of nutrients.
Find out more about our Medium Crystal 240 here.
The darkest of our roasted malts. When you need an intensely dark colour for stouts and porters this is an excellent malt to use. Despite its reputation as a highly astringent malt, nothing could be further from the truth. This malt brings with it a roasted character with some bitterness and astringency, but also flavours of currants and berries.
This malt can also be used for the colour adjustment of pale beers either in the mash or by sprinkling on top of the mash at the sparge stage, to impart a ruby hue.
Find out more about Black Malt here.
