Malt, Page 2

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.

A lightly roasted malt: the palest degree of roasting. For English Ales, Brown Ale, Porter and Belgian abbey beers. EBC 45–55.

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 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,...

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 malt from barley varieties that pick up almost no colour during malting. For very pale Pilsners, Lagers and light beers: wherever colour should stay as low as possible....

A base malt from special varieties of quality brewing barley that changes colour only minimally during malting: a malt for the palest beers possible. Makes up to 100% of the...

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...

The darkest of the caramel Munich malts. For Märzen, wheat beers, Bock and deeply dark styles. EBC 131–200.

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...

An oat malt from naked oats: a velvety mouthfeel and a stable haze. For oat beers, Oatmeal Stout and Oatmeal IPA. EBC 3–8.

A paler chocolate malt: a gentle chocolate-coffee aroma without the sharpness of darker roasted malts. For Stouts, Porters and stronger Milds. EBC 440–660.

A chocolate malt from barley of the finest brewing quality, roasted by an especially gentle process that keeps bitter roast compounds low. For Porter, Stout, Schwarzbier, Bock,...

A dark caramel malt that has been briefly roasted: it straddles the line between caramel and roasted malts. For Alt, Bock, Schwarzbier, Belgian abbey beers, dark Ales, Porter...

A base malt from the traditional Alexis barley variety. For all beer types with an emphasis on foam. EBC 2.8–4.

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...

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.

The darkest of the Crisp crystal malts: caramelisation taken furthest. For Porter and ruby Ales. EBC 418–478.

The middle grade of the crystal malts: intense dark caramel, spiced coffee and dark fruit. For Best Bitters, Milds and Porters. EBC 247–291.