Murphy & Son Limited – Technical Information and Typical Specification of Malts

Murphy & Son Limited
Alpine Street
Old Basford
Nottingham, NG6 0HQ

Tel: 0115 978 5494
Fax: 0115 924 4654
email: info@murphyandson.co.uk

Technical Information & Typical Specification of Malts

Courtesy of Thomas Fawcett & Sons Ltd

This page gives information on the characteristics of malts, typical specifications and suggestions regarding formulation of recipes. To discover more on the production of malt, please refer to The Malting Process.

Contents
Pale Ale Malts
Crystal Malts
Roasted Malts
Specials

Pale Ale Malts
Variety	Applications	Characteristics	Extract ld/kg*	Extract ld/kg	Wort Colour	Moisture %	TSN %	TN %	Index of Modification
Maris Otter	The main ingredient in Bitters, Milds & Stouts	Well modified, producing consistent Extract within the standard Ale colour range & sweet, flavourful worts	305.0 min	301.5 min	4.5 - 5.5	3.0 max	0.57 - 0.63	1.50 max	38 - 42
Pearl	Ditto	Ditto	305.0 min	301.0 min	4.5 - 5.5	3.0 max	0.59 - 0.65	1.55 max	38 - 42
Halcyon	Ditto	Ditto	305.0 min	301.0 min	4.5 - 5.5	3.0 max	0.59 - 0.65	1.55 max	38 - 42
Golden Promise	Ditto	Ditto	303.0 min	300.0 min	4.5 - 5.5	3.0 max	0.55 - 0.61	1.45 max	38 - 42
Optic	Ditto	Ditto	308.0 min	303.0 min	4.5 - 5.5	3.0 max	0.59 - 0.65	1.55 max	38 - 42
Pale Wheat Malt	Wheat beers & adjunct for Ales, up to 40% of Grist	Improves Head retention & lacing, promotes a dry biscuity flavour	310.0 min	305.0 min	3.0 - 4.0	4.0 max	0.56 - 0.62	1.75 max	32 - 35
Pale Rye Malt	Adjunct, 5% - 20% of the Grist	Very sweet & flavourful	305.0 min	301.0 min	5.0 - 6.0	4.5 max	0.64 - 0.72	1.60 max	40 - 45
Pale Oat Malt	Adjunct, 5% - 10% of the Grist	Enhances body & flavour of dark beers - sweet kernels	265.0 min	255.0 min	3.0 - 4.0	4.0 max	0.51 - 0.57	1.70 max	30 - 34
Lager Malt	90% - 100% of Lager brews	Light golden colour & sweet wort	303.0 min	300.0 min	2.5 - 3.0	4.4 max	0.60 - 0.67	1.60 max	38 - 42
Munich Malt	Up to 20% of Grist in Lagers & Ales	Dark, aromatic & flavourful	305.0 min	300.0 min	15 - 30	3.5 max	0.68 - 0.75	1.70 max	40 - 44
Vienna Malt	Up to 20% of Grist in Lagers & Ales	Dark, aromatic & flavourful	305.0 min	300.0 min	8 - 10	3.5 max	0.68 - 0.75	1.70 max	40 - 44

Key:
Extract ld/kg*: Extract, litre degrees/kg, miag 2 as is
Extract ld/kg: Extract, litre degrees/kg, miag 7 as is
Wort color: Expressed in ° EBC
TSN %: Total Soluble Nitrogen, %
TN %: Total Nitrogen, %

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Crystal Malts
Variety	Applications	Characteristics	Extract ld/kg*	Extract ld/kg	Wort Colour	Moisture %	Minimum degree of Crystallisation
Caramalt	Adjunct, 5% - 10% of Grist (Lagers)	Very light & sweet malt flavour	275.0 min	255.0 min	27 - 32	7.5 max	80
Pale Crystal Malt	Adjunct, 5% - 10% of Grist (Lagers)	Sweet, malty flavour	275.0 min	260.0 min	50 - 70	7.0 max	85
Crystal Malt	Adjunct, 5% - 10% of Grist (Ales)	Toffee caramel flavour	275.0 min	265.0 min	120 - 140	4.5 max	90
Dark Crystal Malt	Adjunct, up to 10% of Grist (Ales)	Burnt toffee flavour, adds ruby red colour to the beer	275.0 min	265.0 min	200 - 400	4.5 max	90
Crystal Wheat Malt	Adjunct, up to 10% of Grist (Ales)	Dry, biscuity flavour	275.0 min	265.0 min	100 - 150	4.5 max	90
Crystal Rye Malt	Adjunct, up to 10% of Grist (Ales)	Dry liquorice toffee flavour	275.0 min	260.0 min	100 - 200	4.5 max	90

Key:
Extract ld/kg*: Extract, litre degrees/kg, miag 2 as is
Extract ld/kg: Extract, litre degrees/kg, miag 7 as is
Wort color: Expressed in ° EBC

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Roasted Malts

Variety	Applications	Characteristics	Extract ld/kg*	Extract ld/kg	Wort Colour	Moisture %
Amber Malt	Adjunct for bitters	Dry mild coffee flavour	273.0 min	265.0 min	90 - 110	3.0 max
Brown Malt	Adjunct for bitters	Dry mild coffee flavour	273.0 min	265.0 min	140 - 160	3.0 max
Pale Chocolate Malt	Adjunct for bitters, milds & stouts, 3% - 5% of the Grist	Smooth coffee flavour	273.0 min	265.0 min	500 - 550	3.0 max
Chocolate Malt	Adjunct for bitters, milds & stouts, 3% - 5% of the Grist	Strong coffee flavour	273.0 min	265.0 min	900 - 1100	3.0 max
Black Malt	Adjunct for bitters, milds & stouts, 3% - 5% of the Grist	Very strong burnt coffee flavour	273.0 min	265.0 min	1200 - 1400	3.0 max
Roasted Wheat Malt	Adjunct for bitters, milds & stouts, 3% - 5% of the Grist	Mellow bitter flavour, softer than barley malt	275.0 min	265.0 min	200 - 240	4.0 max
Dark Roasted Wheat Malt	Adjunct for bitters, milds & stouts, 3% - 5% of the Grist	Dry, biscuity flavour	275.0 min	265.0 min	900 - 1000	4.0 max
Roasted Rye Malt	Adjunct for bitters, milds & stouts, 3% - 5% of the Grist	Dry biscuity flavour	265.0 min	255.0 min	400 - 600	4.0 max
Roasted Barley	Adjunct for bitters, milds & stouts	Sharp, dry bitter flavour	268.0 min	260.0 min	1000 - 1400	3.0 max

Key:
Extract ld/kg*: Extract, litre degrees/kg, miag 2 as is
Extract ld/kg: Extract, litre degrees/kg, miag 7 as is
Wort color: Expressed in ° EBC

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Specials
Variety	Applications	Characteristics	Extract ld/kg	Wort Colour	Moisture %
Torrified Wheat	Adjunct, max 10% of the Grist for Ales	Head retention & lacing in Ales	280.0 min	3.5 - 4.5	6.0 max
Flaked Barley	Adjunct, max 10% of the Grist for Stouts	Little flavour, Nitrogen diluent	230.0 min	2.5 - 3.5	8.0 max
Flaked Maize	Adjunct, max 10% of the Grist for Lagers	Flavour reducing, smooth	230.0 min	2.5 - 3.5	8.0 max

Key:
Extract ld/kg: Extract, litre degrees/kg, miag 7 as is
Wort color: Expressed in ° EBC

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