Malt Grinding
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A Czech Pilsner-type malt from a Czech malting house. The base for Czech Lagers and pale beers. EBC 3–4.9.
A roasted malt with nutty dryness and notes of white coffee and sweet pastry. For Porter, Brown Ale, Mild and Bitter. EBC 121–148.
The palest caramel (crystal) malt in the Crisp range. It supports body and foam in practically any style, from Lagers to Pale Ale. EBC 13–18.
A pale caramel malt with an almost fully glassy kernel. Popular in Lagers and low-alcohol beers; it also fits Amber Ale and Bitters. EBC 25–35.
A malt from a specially bred barley variety free of proanthocyanidins — the polyphenols behind astringency and chill haze. Also recommended for Hazy IPA and other hazy styles,...
Product detailed description
If you are purchasing malt from us and would like to have it crushed, you need to add the "Malt Grinding" service to your cart. The quantity will depend on how much malt you have in your cart or how many kilograms of malt you want to crush. If you want to crush all the ordered malt, please choose the same amount in kilos for this service as well. If you want to crush only a certain quantity or type of malt, it is necessary to specify this in detail in the order notes.
The price for grinding is per 1 Kg (2.2 lbs) of crushed malt.
Flakes, rice husks, or other flaked malts cannot be crushed.
Strongly roasted unmalted barley. The backbone of Irish Stouts; with Chocolate and Black Malt it builds a balanced, complex roasted profile. EBC 1210–1539.
An especially pale wheat malt from wheat varieties that pick up minimal colour during malting. For pale wheat beers, pale top-fermented specials and pale low-alcohol and...
The middle grade of the crystal malts — intense dark caramel, spiced coffee and dark fruit. For Best Bitters, Milds and Porters. EBC 247–291.
A specialty malt developed for red beers — it delivers the red shade on its own, with no other malts needed. For red beers, Ales, Alt, Dunkel and wheat beers. EBC 28–32.
Malted naked (hulless) oats — creaminess and a full mouthfeel. For NEIPA, Oatmeal Stout and oat Pale Ales. EBC 2.2–7.8.
A rye malt — a velvety soft mouthfeel and an aroma of bread crumb. For rye beers, Rye IPA and multi-grain beers. EBC 5–10.
The palest caramel (crystal) malt in the Crisp range. It supports body and foam in practically any style, from Lagers to Pale Ale. EBC 13–18.
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