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!
Our version of the classic Oatmeal Stout recipe is heavy on the torrefied oats with a 10% addition lending in the beer a smooth slickness. The Brown, Crystal and Black Malts give a full roasted and chocolate flavour to the stout and the medium mash temperature leads to a moderate fullness in the end.
BATCH SIZE (LITRES):
BATCH SIZE (UK BARRELS):
50 / 25
65°C / 149°F
18°C / 64°F
21°C / 70°F
MASH LIQUOR VOL (LITRES):
LIQUOR / MASH RATIO:
2.7 : 1
FLAKED T OATS
Start of boil
Use brewing salts to get a chloride:sulphate ratio of 2:1 for this beer.