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!
This Pre-Prohibition Lager recipe draws from the pre-prohibition era in US brewing history and features our Europils Malt and Flaked Maize to lend grainy and sweet-corn flavours respectively. Substantial hop additions give a moderate bitterness and the low mash temperature gives a lingering dry finish.
BATCH SIZE (LITRES):
1630
BATCH SIZE (UK BARRELS):
10
ORIGINAL GRAVITY:
1044 SG
FINAL GRAVITY:
1007 SG
IBUs:
21
COLOUR (EBC/SRM):
5 / 2.5
BREWHOUSE EFFICIENCY:
85%
MASH TEMP:
63°C / 145°F
COLLECTION TEMP:
17°C / 63°F
FERMENTATION TEMP:
20°C / 68°F
MASH LIQUOR VOL (LITRES):
759
LIQUOR / MASH RATIO:
2.7 : 1
MASH:
60 mins
BOIL:
EUROPILS
223
78
FLAKED T MAIZE
58
22
WLP029 KOLSCH
CASCADE
734
30
7
Start of boil
CITRA
411
12.5
Middle
EUKANOT
221
20
15.5
Flame out
274
Torrefied Flaked Maize is pre-gelatinised so no need to have a cereal cooker, just add straight to the mash.
We take English spring barley with a slightly higher protein than our Best Ale Malt and the subsequent low temperature kilning produces Lager Malt with a sweet but not “malty” character.
Lager malts from continental Europe tend to be higher in protein, have less modification and a lower SNR which means the malt then requires processing in a rising temperature programme. This is the reason that decoction and heated mash vessels are the dominant brewing system on the continent.
However, Lager has been optimised for UK brewing and so it works comfortably in a UK single strike temperature brewery or on a continental system.
Find out more here.
