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.
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.
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 base wheat malt — a fresh wheat character, fuller body and markedly better foam. For wheat beers, Kölsch and non-alcoholic beers. EBC 3.5–6.
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 smoked malt — smoked over beechwood from the Franconian Jura, it gives beer notes of campfire and smoked ham. For Rauchbier, Porter and Bock; the malt is also used in whisky...
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.
Roasted unmalted barley — roasted directly, without malting. A classic of Irish and Scottish Stouts; it deepens the colour and aroma of dark Ales and Porters. EBC 1200–1400.
A base malt from the historic Haná barley variety — the one the first Pilsner lagers were brewed from in the 1840s. Crisp revived the variety and malts it on malting floors...
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