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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 |
| 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 |
| 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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