Malt types and their impact on beer A (very) brief summary

But first…. An introduction Established in 1870 Operate 7 maltings: 4 in England, 2 in Scotland, 1 in Germany & 1 in Poland Own Micronized Food Products in North Yorkshire Still have one of the few working floor maltings We offer: A full range of cereal malts A full range of Torrefied products Crushed and whole malt in a full range of packaging formats Industry leading service & technical support

“Normal” malts

The Malting Process – “Normal” malts BARLEY MALT Steeping 2 days Germination 4 - 6 days Kilning 1 day

Base Malts Ale malt Extra pale malt Pilsen malt Typically Flagon & Maris Otter Higher modification suited to isothermal infusion mashing Extra pale malt Developed for low colour beer production, with modification of ale malt, but colour of Pilsen malt Pilsen malt Predominant global malt type A new product being released to replace Europils Genuine German Pilsen malt from Tivoli Malz in Hamburg Less well modified, so best suited to stepped-temp mashing

Other Kiln Produced Barley Malts Proanthocyanidin-free malt – no polyphenols to react with proteins to give protein hazes Benefits include better stability, improved filtration, no need for chemical stabilisation Vienna and Munich malts Richer flavour, and light golden through to orange-red hues Organic malt Approved growers, full traceability, and approved malting plant Dextrin malt Low modified pale colour malt, used to increase body and mouth feel when using well-modified base malt

Other malted & non-malted cereals Wheat malt Improves foam, head retention & mouthfeel, and introduces flavour changes Rye malt Toffee/caramel flavour at lower inclusion Spicy after palate at higher inclusion Can give a red hue to beer, and can improve head retention and mouthfeel Naked Oat malt Can give toasted, biscuity aroma and palate Can improve mouthfeel, smooth finish Can contribute ‘soluble fibres’ Torrefied Cereals Available as wheat, rice, barley or maize` Can reduce colour, add flavour, and aid head retention

Crystal malts

The Malting Process – Crystal Malts BARLEY CRYSTAL MALTS Steeping Germination Roaster

Crystal & Cara malts Caramalt Crystal Typical colour range 12-32 EBC Low colour Cara can be used to add body to beer with little impact on colour Conventional Cara can be used to adjust colour and flavour of lightly colour beers Crystal Typical colour range 100 – 450 EBC Crystal malts provide sweet, caramel flavours and colours from golden to deep red.

Roasted malts

The Malting Process – Roasted Malts BARLEY ROASTED MALT Steeping Germination Kilning Roaster

Roasted malts Lighter colour Amber 50 – 100 EBC Brown 120 – 150 EBC Provide colour, but more importantly a biscuit flavour, with Brown malt more intense than Amber Darker colour Chocolate malt 800 – 1000 EBC Black malt 1100 – 1300 EBC (Roast barley) 1100 – 1300 EBC Provide colour and bitter, astringent, burnt flavours. Roasted barley more bitter and astringent than Black Malt despite same colour range

And finally…

Don’t forget our heritage malt Chevallier First “discovered” in the 1820s Dominant malting variety globally in the early 1900’s Reintroduced with seeds from the seed bank Best utilised in old recipe beers Other varieties to follow…

Thank you! BARLEY MALTING MALT Natural Wholesome Nutritious