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,...
A very pale base malt from Norfolk barley with high modification. For Golden Ale, Blonde, Lagers and Pale Ale. EBC 2.8–3.9.
A paler version of the English Maris Otter malt, grown and malted in Norfolk. For Blonde, Pale Ale, pale European styles and fuller Lagers. EBC 2.8–3.9.
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.
An auxiliary malt from only briefly germinated barley, rich in high-molecular-weight proteins. Dosed at up to 15% of the grist, in any beer that needs foam support. EBC 2–3.
Maris Otter malted the old way on malting floors: kilned slowly for three days in a natural draught. For Best Bitter, Porter and Barley Wine. EBC 4.4–7.2.
A paler version of the English Maris Otter malt, grown and malted in Norfolk. For Blonde, Pale Ale, pale European styles and fuller Lagers. EBC 2.8–3.9.
Malted naked (hulless) oats: creaminess and a full mouthfeel. For NEIPA, Oatmeal Stout and oat Pale Ales. EBC 2.2–7.8.
An acidulated malt for adjusting mash pH: a lower pH improves enzyme performance, yield and flavour stability. Usually dosed at up to 5% of the grist. EBC 3–8.
A spelt malt from southern German spelt. For spelt beers, top-fermented specials and multi-grain beers. EBC 3.5–6.
The middle grade of the crystal malts: intense dark caramel, spiced coffee and dark fruit. For Best Bitters, Milds and Porters. EBC 247–291.
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