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.

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, %

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

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

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