Speciality Malt

If you’re looking for something different, try some of our specialist malt. Using rye, wheat or oats can help to enhance the body and improve head retention, whilst creating deep flavours and spice to the beer.

By malting these grains using a variety of techniques, our maltsters are able to elevate these humble grains into malts that are bursting with flavour and mouthfeel.

As new beer styles emerge it is often the malts that shine bright; from the creamy body of a NEIPA created by adding our Naked Oat Malt, to the deep red tone and spice notes in a Rye IPA from our high colour Rye Malt, our speciality malts are here to add that something extra.

  • Dark Munich Malt

    Available Whole or Crushed

    Amagical thing happens when amino acids and reducing sugars combine at critical temperatures; the Maillard reaction. Starting with higher protein spring barley we germinate to higher levels of modification then adjust early kilning conditions to utilise the malt enzymes to hydrolyse protein and convert starch in sugars.

    Finally, a long drying phase with a higher temperature results in the Maillard reaction taking place to produce pronounced rich malt, freshly baked bread crust and the characteristic Munich bite at the back of the palate.

    *Up to 100% (lower DP and extract than Light Munich so at 100% less speciality malt can be added).

    Our Roasted Malt can be delivered in 25kg bags.

    Details

  • Dextrin Malt

    Available Whole or Crushed

    Dextrin malt is germinated in the process to create longer chain sugars that survive the mashing process to give higher attenuation limits and thus fuller tasting beers. It can provide extra body and improve the head retention of your brew.

    Our Dextrin Malt can be delivered in 25kg, 500kg and 1000kg bags or in bulk loads.

    Details

  • Light Munich Malt

    Available Whole or Crushed

    Our Light Munich Malt is created by taking Vienna Malt a stage further in the kiln. The additional heat promotes melanoidin reactions to produce rich bread crust flavours. Again, Light Munich Malt can be used as a base since the enzymes are suitably preserved in this malt.

    The use of Munich and Vienna Malts are not just for German style beers, they add a beautiful subtle complexity to many beer styles.

    Our Roasted Malt can be delivered in 25kg bags.

    Details

  • Naked Oat Malt

    Available Whole or Crushed

    Oat malt gives smoothness and body to darker beers and is particularly good in stouts.

    Our Oat Malt can be delivered in 25kg, 500kg and 1000kg bags or in bulk loads.

    Details

  • Rye Malt

    Available Whole or Crushed

    Rye malt gives a characteristic spicy note to beers and can be used up to 10% of the grist to add depth of flavour.

    Our Rye Malt can be delivered in 25kg, 500kg and 1000kg bags or in bulk loads.

    Details

  • Wheat Malt

    Available Whole or Crushed

    Wheat malt is used to enhance body and head retention; it brings a subtle smoothness to beers when used up to 15%. Beyond this percentage, it will start to create hazy Weissen/ Wit type beers.

    Our Wheat Malt can be delivered in 25kg, 500kg and 1000kg bags or in bulk loads.

    Details

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