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!
Table Beer recipes with Low ABV’s are a tricky recipe to get right. They can often end up very thin and lacking in mouthfeel. The key is to have lots of non-fermentable sugars to add body to the beer, which is exactly what this hefty addition of Dextrin Malt achieves. We’ve also added great drinkability by utilising a range of fruit forward American aroma hops.
BATCH SIZE (LITRES):
1630
BATCH SIZE (UK BARRELS):
10
ORIGINAL GRAVITY:
1031 SG
FINAL GRAVITY:
1012 SG
IBUs:
20
COLOUR (EBC/SRM):
4 / 2
BREWHOUSE EFFICIENCY:
85%
MASH TEMP:
68°C / 154°F
COLLECTION TEMP:
17°C / 63°F
FERMENTATION TEMP:
20°C / 68°F
MASH LIQUOR VOL (LITRES):
554
LIQUOR / MASH RATIO:
2.7 : 1
MASH:
60 mins
BOIL:
EXTRA PALE
163
80
DEXTRIN
42
LAGER
ADMIRAL
543
30
9
Start of boil
CASCADE
699
7
Middle
MOSAIC
272
12
Flame out
AMARILLO
362
Mashing slightly thicker (2.2:1) with a higher temperature will reduce the amount of fermentable sugar which will help control ABV and give body to the beer
Dextrin Malt is produced by constraining the germination phase, which results in retention of higher molecular weight polysaccharides which will provide positive attributes to the finished beer in terms of greater body and mouthfeel. These dextrins will contribute positively to head formation.
This malt can be particularly beneficial when brewing with well modified Extra Pale Malt to produce golden ales or pilsner-style beers. The low colour permits usage rates of up to 15% without impacting on final product colour. It can be useful in a low gravity beer such as a session IPA that is trying to emulate a higher gravity beer in terms of body.
Find out more here.
