500g Crushed Pale Malt.

1kg Crushed Pale Malt. This is “The Jack of All Trades” malt, and will generally give a slightly higher extract and enzymic activity than Maris Otter, but with less pronounced flavour. It produces a well rounded wort.

3kg Crushed Pale Malt.

3kg Crushed Maris Otter Malt. Maris Otter Ale Malt is prized all over the world for the incredibly rich and moreish ales that it helps create. Our brewers tell us it is always flavourful, easy to brew with and returns that characteristic malt body that has made it famous over more than 50 years of barley cultivation.

1kg Crushed Lager Malt. If you are creating Lagers, this strain has been carefully selected and tailor-made for these beers. A very light, golden, but fully modified malt, that delivers a clean, malty-sweet flavour. Suitable for infusion or decoction mashes.

1kg Crushed Vienna Malt. A fraction darker than Mild Ale. But again, at lower inclusion levels, this malt definitely enhances flavour – rich/bread crust notes. It also helps to balance highly hopped IPA’s. Understandably, this malt also enhances a light golden/copper colour.

1kg Crushed Munich Malt. 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.

1kg Crushed Cara Malt. Cara Malt offers rich caramel notes which are balanced by muscovado sugar, roast coffee and dark chocolate, with a lingering of dried fruits. Greatly increases head retention/body.

1kg Crushed Amber Malt. This is the palest malt made using a roasting technique. After conventional kilning, the malt is dry and pale in colour hence it is known as “white malt”.

1kg Crushed Roast Barley. Roast Barley is our darkest grain and it is made from unmalted barley. The colour produced can be almost opaque and the flavour is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance.

500g Crushed Crystal Malt. Adds burnt toffee notes and and a deep golden/ruby red colour. Improves head retention and beer stability.

3kg Crushed Crystal Malt.

500g Crushed Black Malt. Black malt (also known as Patent Black Malt) is one of three main dark grains used to brew dark beers. It does not have the panache of Chocolate Malt or Roast Barley (partly due to its name) but it is important to brewing not only dark beers but also adding colour and complexity to other styles. The flavour of black malt is of moderate roast and a combination of coffee, bitter chocolate and an acidity.

500g of Crushed Wheat Malt. The rich malt aroma and color of the malt are perfect for malt-forward and deeper color beer styles.

1kg Crushed Wheat Malt. The rich malt aroma and colour of the malt are perfect for malt-forward and deeper colour beer styles.

500g Crushed Chocolate Malt

500g Whole Wheat.

500g of Flaked Barley..

1kg Flaked Maize. Gives a lighter colour than pilsner malt and results in drier beers in which the hop character is better expressed. Can be used up to 40 % for brewing light beers.

1kg Torrefied Wheat. Torrified wheat is a pre-gelatinized unmalted brewers wheat that can be used as a cereal grain/adjunct in the mash. It can be used to replace malted wheat to provide a different taste. Torrified wheat Increases body and head retention, as well as adding a very slight toasted flavour.