A specialty grain that improves head retention, enhances mouthfeel and increases foam.
Method: Add 150g of grain to 1 litre of boiling water in a jug, steep for 15 – 20 minutes, strain into fermenter and rinse grain with cold water (into fermenter). Discard grain (do not add grain to fermenter!).
Adds warm, nutty, chocolate flavours. Use in moderation to add a slight brown colour to your beer or in larger quantities to add dark chocolate flavour to Porters, Stouts and Dark lagers.
Method: Add 150g of grain to 1 litre of boiling water in a jug, steep for 15 – 20 minutes, strain into the fermenter and rinse grain with cold water (into the fermenter). Discard grain (do not add grain to fermenter!).
Adds a medium colour and caramel, sweet malt flavour to your beer. Also increases foam stability and gives a gold to red colour to ale or lager. Perfect for Pale Ales
Method: Add 150g of grain to 1 litre of boiling water in a jug, steep for 15 – 20 minutes, strain into fermenter and rinse grain with cold water (into fermenter). Discard grain (do not add grain to fermenter!).
Unmalted barley kernels that have been toasted in an oven until almost black. Contributes the majority of the flavour and the characteristic dark-brown colour, undertones of chocolate and coffee that are characteristic of Stouts, Porters and other Dark beers.
Method: Add 150g of grain to 1 litre of boiling water in a jug, steep for 15 – 20 minutes, strain into fermenter and rinse grain with cold water (into fermenter). Discard grain (do not add grain to fermenter!).
Bring rich, malty character to your brews with this Traditional Ale malt, a cracked 2-row barley that delivers classic ale flavour and depth. Similar to pilsner malt but kilned to a higher degree, this malt produces golden-coloured ales with a biscuity malt backbone and appealing toffee and caramel notes.
Perfect for English-style ales, bitters, and golden ales, this malt enhances body, adds warm colour, and creates a well-rounded flavour profile.
This “Smoked Malt Cracked – 150g” is a specialty malt used to impart a distinctive smoky flavour to beers and spirits. Here’s a quick summary and tips based on the description:
Because of its limited solubility Calcium Carbonate is only effective when added directly to the mash. It raises pH and is normally used for making dark beers in areas of soft water.
