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

2. 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

3. “Normal” malts

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

5. 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

6. 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

7. 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

8. Crystal malts

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

10. 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.

11. Roasted malts

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

13. 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 – 1300 EBC
(Roast barley) – 1300 EBC
Provide colour and bitter, astringent, burnt flavours.
Roasted barley more bitter and astringent than Black Malt despite same colour range

14. And finally…

15. 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…

16. Thank you!
BARLEY
MALTING
MALT
Natural
Wholesome
Nutritious