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Base Malts are the foundation of your grain bill and play a big part in determining the overall malt character of your beer. Base malts are grouped broadly by colour, heritage/variety, and the beer styles they’re intended for as defined by the maltster. With so many high quality malts available, think about the kind of flavour and colour you want out of your base.

Recommended Usage: 60 – 100%

Max Usage

100%

PALE MALT

“Pale Malt” is a generic term used by maltsters to refer to a lightly kilned malt lending a light colour and low overall malt flavour. Confusingly, Pale Malt is often a Pilsner-variety grain. Pale Malt should be sought out for lighter coloured beers where malt complexity or richness is not desirable.

VOYAGER ATLAS
BARRETT BURSTON PALE
GLADFIELD LAGER LIGHT
Colour: Straw to Light Golden (2 – 3.5 EBC)
Flavour: Crisp, light, and low malt flavour
GLADFIELD GERMAN PILSNER
VOYAGER COMPASS
THOMAS FAWCETT GOLDEN PROMISE
Colour: Golden (3.5 – 4.5 EBC)
Flavour: Light bodied, neutral malt flavour with a subtle residual sweetness

PILSNER MALT

At the heart of European beers is good quality Pilsner malt. Pilsner malt carries a richer flavour than lower colour “Pale” malts and can impart a grainy, doughy aroma.

GLADFIELD PILSNER
BEST MALZ PILSNER
BEST MALZ HEIDELBERG PILSNER
Colour: Golden (3.5 – 4.5 EBC)
Flavour: Soft, lightly doughy, and sweet.

AMERICAN MALT / “AMERICAN 2-ROW”

This group sits somewhere between “Pale” and “Ale” malts in colour and malt profile. If you’re designing an IPA or American Pale Ale recipe – or your recipe asks for “American 2-row” – these malts will contribute a brilliant light orange colour and a hint of malt toastiness to your beer.

GLADFIELD AMERICAN
THOMAS FAWCETT PEARL
Colour: LIGHT ORANGE (4.5 – 5 EBC)
Flavour: Clean, medium-body, and a light toastiness

ALE MALT

‘Ale Malt’ is a catch-all for malt-varieties kilned to a slightly higher colour, lending a fuller body and a sweeter finish. This category includes English heritage varieties which are notable for giving a nutty and/or honey quality to the finished beer

GLADFIELD ALE
VOYAGER VELORIA
BARRETT BURSTON ALE
VOYAGER VELORIA
BAIRDS MARIS OTTER
THOMAS FAWCETT MARIS OTTER
Colour: ORANGE (5.5 – 7.5 EBC)
Flavour: Bready, nutty, and honey sweet

While most of the malts in this category can be used as a base malt, they are typically used in a smaller proportion to alter the body and mouthfeel of your beer

Recommended Usage: 10 – 50%

Max Usage

50%

WHEAT MALT

Wheat malt is a welcome addition to almost any beer style. Wheat will help smooth the body of the beer, create a fuller mouthfeel, improve head retention, and round out the bitterness in IPAs. Wheat malt is light in colour, so even a large addition shouldn’t massively affect the colour of your beer.

Usage Rate: 10 – 40% of grain bill. Up to 70% for traditional Wheat beers
GLADFIELD WHEAT
BEST MALZ WHEAT
BARRETT BURSTON WHEAT
Colour: Golden (3 – 4 EBC)
Flavour: Bread, doughy, marshmallowy, smooth

VIENNA MALT

Vienna malt is pale barley kilned to about twice the colour of pale or pilsner malts. This enhances the sweetness of the grain without contributing any toasty, roasty, or biscuity flavour. Incorporating Vienna malt into your recipe will enhance the malt sweetness of your beer, as well as slightly darkening the colour. Vienna has a natural nutty confectionary-type sweetness, typified by German Vienna-style Lagers.

GLADFIELD VIENNA
BEST MALZ VIENNA
VOYAGER VIENNA
Colour: Orange (6.5 – 9 EBC)
Flavour: Sweetness, mild nutty character

MUNICH MALT

Munich malt is a rich, toasty and biscuity malt. Munich is darker than Vienna malt and carries a more intense flavour. It’s a great option for giving a malt backbone to all beers but works particularly well in giving body and mouthfeel to lower alcohol beer styles.

GLADFIELD MUNICH
BEST MALZ MUNICH LIGHT
BEST MALZ MUNICH DARK
Colour: Deep Orange to Amber (12 – 30 EBC)
Flavour: Toasty, biscuity, rich and malty

CRYSTAL MALT / CARAMEL MALT

Crystal malts are made by soaking then slowly heating barley, creating sugar crystals within the grain. The intensity of the heat and the duration of this process determines the finished texture and sweetness of the malt, ranging anywhere from a light honey flavour to a rich burnt caramel. Crystal malts should be used sparingly to maintain drinkability and to not overwhelm the hop profile of your beer.

Recommended Usage: 0 – 10%

Max

10%
GLADFIELD LIGHT CRYSTAL
GLADFIELD MEDIUM CRYSTAL
GLADFIELD DARK CRYSTAL
BEST MALZ CARAMEL HELL
GLADFIELD TOFFEE
BAIRDS CARAMALT
GAMBRINUS HONEY

EXTRA DARK CARAMEL / DARK AROMATIC

These very dark crystal malts have a rich, potent flavour and aroma. Because of their dark colour, they can impart an astringent character if used too liberally in a recipe. Dark crystal malts add huge complexity to dark, malt-forward beer styles like Brown Ales, Stouts, and Belgian Abbey Ales

Recommended Usage: 0 – 5%

Max

5%
GLADFIELD SHEPHERDS DELIGHT
WEYERMANN CARAAROMA
DINGEMANS SPECIAL B

With character malts we’re refering to lightly roasted malts, aromatic malts, and any other specialty malt which is designed to amplify the flavour and bring colour and character to your beer. We recommend using these malts sparingly to not overpower the base malt and hop character of your recipe.

CARAMUNICH MALT

Caramel Munich (or CaraMunich) malts are a caramelised version of Munich malt, and therefore have an amplified rich toasty malt character. While technically a caramel malt, Caramunich malts impart very little sweetness and are great for building body and malt complexity in your beer, without overcrowding your beer and smothering hop aroma. The flavours associated with Caramel Munich malts range from toast and bread crust all the way to fruitcake and raisin, with Caramel Munich III the darkest and most intense of the range.

Recommended Usage: 0 – 20%

Max Usage

20%
BEST MALZ CARAMEL MUNICH I
BEST MALZ CARAMEL MUNICH II
BEST MALZ CARAMEL MUNICH III
Colour: Dark Amber to Ruby (85 – 190 EBC)
Flavour: Bread crust, fruit cake, toasty

BISCUIT MALT

Biscuit malts have a crisp dry taste similar to a water cracker. They’re a great option for blending with richer and/or sweet malts to give your beer a dry finish

Recommended Usage: 0 – 5%

Max

5%
GLADFIELD BISCUIT
BRIESS VICTORY

BESPOKE CHARACTER MALTS – COLOUR

We carry a range of specialty malts for giving your beer a rich red hue. In some cases you can use these malts as 100% of your grain bill. For other varieties, we’ve had great results blending them with a very small amount of dark malt like Eclipse Wheat or Carafa III (1 – 2% of grain bill)

Recommended Usage (SM40, Aurora, Red-x): 40 – 100%

Max

100%
Recommended Usage (Red Back): 10 – 20%

Max

20%
VOYAGER SM40
GLADFIELD AURORA
BEST MALZ RED-X
GLADFIELD RED BACK

BESPOKE CHARACTER MALTS – AROMA AND FLAVOUR

These include all of the malts that don’t fit easily into the other categories. Used sparingly these can cut through the sweetness of a beer and give your beer structure. Use these grains to amplify the malt richness and aroma of your beer.

Recommended Usage: 0 – 15%

Max

15%
VOYAGER VOODOO
GLADFIELD SUPERNOVA
VOYAGER AMBER
BEST MALZ MELANOIDIN

There are many grains we can use in our brewing other than barley. Oats, rye, rice, corn, and many other grains and cereals can be used to modify the appearance, mouthfeel and finish of your beer. Many of the grains listed below are husk-less, meaning that they can cause problems with restricting the flow of your wort and leave you with the dreaded “stuck sparge”.

NOTE: Rice hulls can be used in any recipe with a large proportion of huskless grain to give structure to your filter bed and improve lautering. The recommended amount of rice hulls to use per recipe is approximately 10% of the volume of your grain bill.

OATS

Oats are an increasingly popular choice in pale ales, stouts and IPAs and work brilliantly in softening the mouthfeel of a beer. As a large proportion of your recipe, oats can lend a slick, almost creamy texture. We strongly recommend using Oat Malt instead of rolled oats – particularly if your recipe asks for greater than 10% oats – as this will improve recirculation and avoid your mash clagging together.

Usage Rate: 0 – 20%

Max

20%
GLADFIELD BIG O (OAT MALT)
ROLLED OATS
GO NUTTY (ROASTED OATS)

RYE

Ryecorn has a distinct earthy flavour and will give a subtle spiciness and dryness to the finish of your beer. Rye is huskless and a typically smaller grain, therefore it requires a finer mill setting.

Usage Rate: 0 – 20%

Max

20%
Usage Rate (Black Forest Rye): 0 – 10%

Max

10%
GLADFIELD RYE
VOYAGER HERITAGE RYE
GLADFIELD BLACK FOREST RYE

CORN AND RICE

Corn and Rice carry a sweet and neutral flavour into a finished beer. They are a popular option for cutting through malt richness when a lighter and drier flavour is desired. They are a common adjunct used in light international lagers and cream ales.

Usage Rate: 0 – 30%

Max

30%
FLAKED RICE
FLAKED MAIZE

Dark malts give a range of rich, roasted flavours to your beer ranging from chocolate to bitter espresso. Even a very small amount will give significant colour to your beer. An important decision when coming up with a dark beer recipe is whether you want a bitter roast character in your beer or instead a darker colour, or possibly something inbetween.

CHOCOLATE MALT

Chocolate malts employ an extending roasting process while the grain is wet, ensuring that resulting roast character is not overly astringent. These malts lend a beautiful rich espresso coffee and chocolate flavour. We recommend combining these malts with other sweeter malts to complement the chocolate character

Usage Rate: 0 – 15%

Max

15%
GLADFIELD LIGHT CHOCOLATE
GLADFIELD DARK CHOCOLATE
Colour: Dark Brown to Black (800 – 1400 EBC)
Flavour: Dark Chocolate, Espresso, Dry and Bitter

DE-HUSKED DARK MALTS

Huskless, or de-husked dark grains such as Carafa and Eclipse Wheat do not carry significant astringent character into your beer, as this harsh character is the result of the grain husks being roasted. You can expect these grains to contribute colour and a smoother roast character than Roasted Barley or Black Malt.

Usage Rate: 0 – 15%

Max

15%
WEYERMANN CARAFA I
WEYERMANN CARAFA II
WEYERMANN CHOCOLATE WHEAT
Colour: Dark Brown to Black (800 – 1100 EBC)
Flavour: Chocolate, Cocoa, Smooth
Usage Rate: 0 – 5%

Max

5%
ECLIPSE WHEAT
WEYERMANN CARAFA III
Colour: Black (1100 – 1500 EBC)
Flavour: Rich Roast Coffee and Chocolate. Use 1 – 2% for colour correction only

Use these ratios as a guide for designing your own grain bills

SESSION ALE/ SUMMER ALE

Pale

66%

Wheat

34%

PALE ALE – Light and Hoppy

Pale

82%

Wheat

10%

Vienna

8%

PALE ALE – Full Bodied and Malty

American

90%

Medium Crystal

10%

IPA – West Coast Style (#1)

American

95%

Caramunich 1

5%

IPA – West Coast Style (#2)

American

80%

Toffee

7%

Wheat

7%

Dextrose

6%

NEIPA / HAZY IPA

Pale

65%

Oat Malt

20%

Wheat

15%

RED ALE

Ale

63%

Munich

20%

Shepherds Delight

5%

Eclipse Wheat

2%
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