Special Malted Grains

Roasted Barley Maximum percentage 10% This is simply raw barley, which has been roasted as far as possible to make the darkest of all grains. Its slightly bitter burnt taste finds favour in Irish type Stouts but it can be used sparingly to darken other beers.

Roasted Barley Maximum percentage 10% This is simply raw barley, which has been roasted as far as possible to make the darkest of all grains. Its slightly bitter burnt taste finds favour in Irish type Stouts but it can be used sparingly to darken other beers.



People who bought this item also bought:

1. MH Challenger 113g(4oz) Hops (Ref: 100851)

2. Irish Moss ( Copper Finings ) 50g (Ref: 100083)

3. Brupaks Challenger 100g (Ref: 100276)

Torrefied Wheat Maximum percentage 10% Available whole and occasionally flaked, this grain is used extensively to promote head retention in Bitters. Its use is definitely recommended in all recipes where a good firm head is required.

Torrefied Wheat Maximum percentage 10% Available whole and occasionally flaked, this grain is used extensively to promote head retention in Bitters. Its use is definitely recommended in all recipes where a good firm head is required.



People who bought this item also bought:

1. Dry Liquor Salts 200g (Ref: 100088)

2. Wheat Malt 500g Crushed (Ref: 101160)

3. Safale S-04 English Ale Yeast (Ref: 101648)

Wheat Malt (UK) Colour 3 - 4 EBC Maximum percentage 70% Wheat is a difficult grain to malt, as it has no husk to protect the delicate acrospire. It has, however, many beneficial properties for the brewer to take advantage of. It is generally used only in top fermented beers, especially the Bavarian Weissbiers, but can be used to enhance roundness of flavour and head formation in most other beer styles.

People who bought this item also bought:

1. Curacao Orange peel - Cut 50g (Ref: 102287)

2. Pale Malt 3.0kg Crushed (Ref: 102194)

3. Crystal Malt 3kg Crushed (Ref: 101879)

Wheat Malt (UK) Colour 3 - 4 EBC Maximum percentage 70% Wheat is a difficult grain to malt, as it has no husk to protect the delicate acrospire. It has, however, many beneficial properties for the brewer to take advantage of. It is generally used only in top fermented beers, especially the Bavarian Weissbiers, but can be used to enhance roundness of flavour and head formation in most other beer styles.

People who bought this item also bought:

1. Dry Liquor Salts 200g (Ref: 100088)

2. Safale S-04 English Ale Yeast (Ref: 101648)

3. Torrified Wheat 500g Crushed (Ref: 100180)

Acid Malt (Germany) Colour 3 EBC Maximum Percentage 10% Acid malt is a very useful adjunct for producing high class Lagers. It contains lactic acid, which lowers the mash pH, giving a softer palate than if gypsum is used. The inclusion of a small percentage of this malt is recommended for all pale lagers.

Aromatic Malt (Belgium) Colour 50 - 55 EBC Maximum percentage 20% Unlike biscuit malt, aromatic malt provides a very strong malt flavour and aroma. Although not a roasted malt, it is kilned at close to the maximum possible temperature of 115°C until the desired colour is obtained. Perfect for any beer in which a high malt profile is required and can be used in fairly high quantities as some diastatic power is retained.

People who bought this item also bought:

1. Carafa Special 3, 500g Crushed (Ref: 102303)

2. Cara - Aroma 500g Crushed (Ref: 102301)

3. Cara - Amber 500g Crushed (Ref: 102300)

Pale Malt (Belgium) Colour 7 EBC Maximum percentage 100% Belgian pale malt gives a more significant malt flavour and a darker colour than British malt due to its different production method. Kilning takes place at a lower temperature (85°C to 90°C) but is continued for longer in order to obtain the correct colour.

Pale Malt (Belgium) Colour 7 EBC Maximum percentage 100% Belgian pale malt gives a more significant malt flavour and a darker colour than British malt due to its different production method. Kilning takes place at a lower temperature (85°C to 90°C) but is continued for longer in order to obtain the correct colour.

People who bought this item also bought:

1. Wheat Malt 500g Crushed (Ref: 101160)

2. Carbonate Reducing Solution 250ml Brupaks (Ref: 100089)

3. Torrified Wheat 500g Crushed (Ref: 100180)

The use of this malt is improved flavor stability, promoted fullness, enhanced color, full red color, better mash working. Use upto 25% For use in "Hefe-Weizen", Pale Ale, Golden Ale, Bock Beer, Dunkel Ale, Brown Ale, Red Lager, Amber Ale, Amber Lager

People who bought this item also bought:

1. Pale Malt 3.0kg Crushed (Ref: 102194)

2. Crystal Malt 500g Crushed (Ref: 101431)

3. Black Malt 500g Crushed (Ref: 101156)

The use of this malt is fuller body, improved malt aroma, deep, saturated color, red color. Use upto 15% For use in Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer

People who bought this item also bought:

1. Muntons 500g Extra Light Spraymalt (Ref: 193145)

2. Carafa Special 3, 500g Crushed (Ref: 102303)

3. Amber Malt 3kg Crushed (Ref: 101166)

This unique de-husked barley malt adds aroma, color and body, with a milder, smoother flavor than achieved with whole grains, Use upto 1-5%, For use in Dark Beer, "Salvator Bockbier", Stout, Porter, Alt Beer, "Bockbier", "Schwarzbier"

People who bought this item also bought:

1. VWP 400g (Ref: 100589)

2. Carbonate Reducing Solution 250ml Brupaks (Ref: 100089)

3. Brown Malt 500g Crushed (Ref: 100121)

This unique de-husked barley malt adds aroma, color and body, with a milder, smoother flavor than achieved with whole grains, Use upto 1-5%, For use in Dark Beer, "Salvator Bockbier", Stout, Porter, Alt Beer, "Bockbier", "Schwarzbier"

People who bought this item also bought:

1. Irish Moss ( Copper Finings ) 30g (Ref: 185176)

2. Crystal Malt 3kg Crushed (Ref: 101879)

3. Muntons Gold Premium Beer Yeast (Ref: 101215)

Carahell (Germany) Colour 20 - 30 EBC Maximum percentage 40% (Higher percentage in low alcohol beers-Usually only 3 - 4%) This malt is mainly used to accentuate the fullness of flavour in special German festival beers, although it is unsurpassed as a flavour booster in low alcohol lagers. Produced in the same way as Carapils but kilned off slightly hotter. Greatly increases head formation and retention.

People who bought this item also bought:

1. Muntons 500g Extra Light Spraymalt (Ref: 193145)

2. Cara - Aroma 500g Crushed (Ref: 102301)

3. Lager Malt 3kg Crushed (Ref: 102195)

Caramunch (Germany) Colour 80 - 100 EBC Maximum percentage 10% A very special and rare malt only produced in Bamberg in northern Bavaria. It is made in a similar way to Munich Malt except that caramelisation is allowed to progress further and kilning is conducted at higher temperatures. Although only used in small quantities, it has a marked effect on the fullness of flavour and aroma in the darker lager beers and ales.

People who bought this item also bought:

1. Curacao Orange peel - Cut 50g (Ref: 102287)

2. Pale Malt 3.0kg Crushed (Ref: 102194)

3. Crystal Malt 3kg Crushed (Ref: 101879)

Carapils Malt (Germany) Colour 3 - 5 EBC Maximum Percentage 10% Produced from Bavarian spring barley, this malt is produced by loading the modified grains into a sealed kiln while the moisture content is still around 50%. The grains are then heated to between 65°C and 80°C, which enables them to mash themselves and caramelise the resulting sugars. The final kilning is at around 110°C for just long enough to dry the grain without undue darkening. When used in lager beers, Carapils promotes head formation and retention and gives the beer a fuller rounder flavour. As the starches have already been converted during malting.

People who bought this item also bought:

1. Flaked Barley 500g (Ref: 101432)

2. 2 Inch cap for barrels with valve (Ref: 100799)

3. 5 Gallon White Plastic Barrel with valve and Tap (Ref: 100791)

Carapils Malt (Germany) Colour 3 - 5 EBC Maximum Percentage 10% Produced from Bavarian spring barley, this malt is produced by loading the modified grains into a sealed kiln while the moisture content is still around 50%. The grains are then heated to between 65°C and 80°C, which enables them to mash themselves and caramelise the resulting sugars. The final kilning is at around 110°C for just long enough to dry the grain without undue darkening. When used in lager beers, Carapils promotes head formation and retention and gives the beer a fuller rounder flavour. As the starches have already been converted during malting.

People who bought this item also bought:

1. Pale Malt 3.0kg Crushed (Ref: 102194)

2. Crystal Malt 500g Crushed (Ref: 101431)

3. Cara - Amber 500g Crushed (Ref: 102300)

Dark Wheat Malt (UK) Colour 15- 17EBC Maximum percentage 70% Not particularly dark in colour but richer in flavour than the standard Wheat malt. It is only produced in Germany and is used for Weissbiers, Kölsch, Alt and some other top fermented beers. Could be incorporated into many British style recipes, particularly those low in alcohol.

People who bought this item also bought:

1. Curacao Orange peel - Cut 50g (Ref: 102287)

2. Pale Malt 3.0kg Crushed (Ref: 102194)

3. Crystal Malt 3kg Crushed (Ref: 101879)

Melanoidin Malt (Germany) Colour 60 - 80 EBC Maximum percentage 15% This very aromatic malt from Bamberg, Germany promotes fullness of flavour and rounds off beer colour. Melanoidin malt can be used to good effect in all medium to dark beers.

Munich Malt (Germany) Colou15 - 20 EBC Maximum percentage 100% (although rarely used at over 80%) As the name suggests, this malt is used to brew the famous rich, sweet beers associated with Munich. It can, however, be used in small quantities to enhance the maltiness in other beer styles. This malt is contained in many of the Belgian ales and even some of the more adventurous British breweries are experimenting with it. Munich Malt is kilned while the moisture content is still quite high (about 20%).

People who bought this item also bought:

1. Wheat Malt 500g Crushed (Ref: 101160)

2. Carbonate Reducing Solution 250ml Brupaks (Ref: 100089)

3. Brown Malt 500g Crushed (Ref: 100121)

Munich Malt (Germany) Colou15 - 20 EBC Maximum percentage 100% (although rarely used at over 80%) As the name suggests, this malt is used to brew the famous rich, sweet beers associated with Munich. It can, however, be used in small quantities to enhance the maltiness in other beer styles. This malt is contained in many of the Belgian ales and even some of the more adventurous British breweries are experimenting with it. Munich Malt is kilned while the moisture content is still quite high (about 20%).

Rauchmalz - Smoked (Germany) Colour 8 - 12 EBC Maximum percentage 100% Probably the rarest malt of all, Rauchmalz is only produced in Bamberg, Germany and is used to brew that town's world famous Rauchbier. The kilning of this malt takes place over open fires made of beech wood logs. The phenols released from the wood permeate the malt and give it its smoky taste and aroma. Besides making Rauchbier, this unique malt can add interesting flavour notes to a wide variety of beer styles. It is particularly effective in Brown Ales and Porters which were traditionally brewed with brown malt, also kilned over open fires but no longer available.

Rauchmalz - Smoked (Germany) Colour 8 - 12 EBC Maximum percentage 100% Probably the rarest malt of all, Rauchmalz is only produced in Bamberg, Germany and is used to brew that town's world famous Rauchbier. The kilning of this malt takes place over open fires made of beech wood logs. The phenols released from the wood permeate the malt and give it its smoky taste and aroma. Besides making Rauchbier, this unique malt can add interesting flavour notes to a wide variety of beer styles. It is particularly effective in Brown Ales and Porters which were traditionally brewed with brown malt, also kilned over open fires but no longer available.

People who bought this item also bought:

1. Muntons 500g Extra Light Spraymalt (Ref: 193145)

2. Cara - Aroma 500g Crushed (Ref: 102301)

3. Muntons Beer Yeast (Ref: 100999)

Roasted Caramalt (Germany) Colour 800 EBC Maximum percentage 5% Another Bavarian special malt used sparingly in many dark German beers, especially those from Munich and Kulmbach. Roasting Carahell malt at very high temperatures, ensuring that there is no burning produces this malt. It could be interesting to experiment with some British ales using this mal

Roasted Rye Malt (Germany) Colour 800 EBC Maximum percentage 3% Although rye is a very difficult grain to malt, its unique flavour makes it a must for your grain store. It can be used in conjunction with wheat malt to make Bavarian Roggenbier or used to increase the complexity of flavour in many other top fermenting styles.

Special B (Belgium) Colour 80 - 140 EBC Maximum percentage 20% Special B is the darkest of all unroasted caramel malts. Its distinctive flavour and aroma enhances many Belgian classics, but could also add interesting flavours to British ales

People who bought this item also bought:

1. Carafa Special 3, 500g Crushed (Ref: 102303)

2. Cara - Aroma 500g Crushed (Ref: 102301)

3. Amber Malt 3kg Crushed (Ref: 101166)

Vienna Malt (Germany) Colour 6 - 8 EBC Maximum percentage 100% Vienna malt forms the basis for the famous Märzen and Oktoberfest beers, whose characteristics are a golden colour and full malt flavour. Caramelisation is not required for this malt so it is dried fairly cool before being roasted at around lO5°C.

People who bought this item also bought:

1. Wheat Malt 3kg Crushed (Ref: 101162)

2. Dark Wheat Malt 500g Crushed (Ref: 100229)

3. Brupaks Cascade 100g (Ref: 100273)

Vienna Malt (Germany) Colour 6 - 8 EBC Maximum percentage 100% Vienna malt forms the basis for the famous Märzen and Oktoberfest beers, whose characteristics are a golden colour and full malt flavour. Caramelisation is not required for this malt so it is dried fairly cool before being roasted at around lO5°C.