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Château Abbey® malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Château Abbey® malt has a bitter flavour which mellows on ageing.
High availability
Château Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Château Biscuit malt promotes a light to medium warm brown colour to the mash.
Cookie Malt is produced by roasting from high quality pilsner malt. The amylolytic activity of Cookie Malt is negligible. As its name stands Cookie Malt contributes mild and pleasant roasted cereal flavors and aromas with hints of pop-corn and bisquits.
Lighter version of Amber malt. Biscuit like, very rounded malt note that would find itself in amber or red and some Belgian styles.
Imparts a richer flavour of malt and grain than Pilsen malt and adds subtle aromas of caramel and toffee. Château Vienna malt is kilned at slightly higher temperatures than Pilsen Malt.
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Vienna malt produces a golden color, excellent foam and a pleasant mouth feel in the finished beer. This malt uses two-row brewing barley varieties that create more color during the malting process. The protein content is somewhat higher than in a Pilsen malt of the same crop year with a similar enzyme composition and high extract values.
Vienna malt is cured at slightly higher temperatures than pilsner malt. Consequently Vienna Malt gives a golden colored beer and increases body and fullness. Due to the higher curing temperature, the enzyme activity of Vienna Malt is slightly lower than that of Pilsner Malt.
Imparts a richer flavour of malt and grain than Pilsen malt and adds subtle aromas of caramel and toffee. Château Vienna malt is kilned at slightly higher temperatures than Pilsen Malt.
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Vienna malt produces a golden color, excellent foam and a pleasant mouth feel in the finished beer. This malt uses two-row brewing barley varieties that create more color during the malting process. The protein content is somewhat higher than in a Pilsen malt of the same crop year with a similar enzyme composition and high extract values.
Vienna malt is cured at slightly higher temperatures than pilsner malt. Consequently Vienna Malt gives a golden colored beer and increases body and fullness. Due to the higher curing temperature, the enzyme activity of Vienna Malt is slightly lower than that of Pilsner Malt.
Imparts a delicate character of peat and smoke. An ideal ingredient in creating a unique whisky. In higher proportions gives your whisky a rich smoky and peaty flavour.
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Imparts a delicate character of peat and smoke. An ideal ingredient in creating a unique whisky. In higher proportions gives your whisky a rich smoky and peaty flavour.
Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour.
High availability
Caramel Malts are made from green malt by roasting. A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the roasting process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention.
The lightest in colour, this malt is well-modified and is perfectly suited for single-step infusion or for decoction mashing. Château Pilsen malt carries a strong, sweet malt flavour and has a sufficient enzymatic power to be used as...
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Pilsen Malt is rich in enzymes and has a high extract value. Used either alone or together with other malts, it is the perfect base malt for all kinds of exceptional and flavor-some beers.
Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications. The color of pilsner malt is low. Pilsner malt flavour is usually described as malty, slightly nutty and sweet.
The lightest in colour, this malt is well-modified and is perfectly suited for single-step infusion or for decoction mashing. Château Pilsen malt carries a strong, sweet malt flavour and has a sufficient enzymatic power to be used as...
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Pilsen Malt is rich in enzymes and has a high extract value. Used either alone or together with other malts, it is the perfect base malt for all kinds of exceptional and flavor-some beers.
Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications. The color of pilsner malt is low. Pilsner malt flavour is usually described as malty, slightly nutty and sweet.
The lightest in colour, this malt is well-modified and is perfectly suited for single-step infusion or for decoction mashing. Château Pilsen malt carries a strong, sweet malt flavour and has a sufficient enzymatic power to be used as...
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Pilsen Malt is rich in enzymes and has a high extract value. Used either alone or together with other malts, it is the perfect base malt for all kinds of exceptional and flavor-some beers.
Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications. The color of pilsner malt is low. Pilsner malt flavour is usually described as malty, slightly nutty and sweet.
Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body.
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Pale Ale malt is an ideal basis for many different styles of English Ale and numerous other beers that require a fuller, golden color and a tangy but also more full-bodied taste.
Pale Ale Malt is made from 2-row spring barley. High degree of modification promotes easy processability. Ideal malt for ales and special lagers. The colouring power of Pale Ale Malt is not too strong, which makes it also suitable for subtle colour correction of regular lagers.
Maris Otter is a complex and bready malt. Use in any British style and many American styles for unparalleled depth of flavor.
Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body.
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Pale Ale malt is an ideal basis for many different styles of English Ale and numerous other beers that require a fuller, golden color and a tangy but also more full-bodied taste.
Pale Ale Malt is made from 2-row spring barley. High degree of modification promotes easy processability. Ideal malt for ales and special lagers. The colouring power of Pale Ale Malt is not too strong, which makes it also suitable for subtle colour correction of regular lagers.
Ahtanum® YCR 1 cv. is an aroma-type cultivar used for its aromatic properties and moderate bittering. Aroma profile: Cedar, Grapefruit, Floral.
Universal Citra hops with an intense aroma of citrus and tropical fruits, used for boiling and dry hopping. Citra hops are famous for their high content of Geraniol, which biotransformation of hops by yeast turns into Citronellol, a very sought-after and desired by brewers flavoring compound in fruit IPAs.
Ekuanot (Formally Equinox / HBC366) The diversified and pronounced aroma characteristics of this hop combined with extremely high oil content and a tight cone structure make this hop variety very unique. Flavour profile includes guava, fennel, strawberry, grapefruit and gooseberry.
The variety, with relatively high alpha-acids and low cohumulone content, has an artistic assortment of enticing aromas that transfer favourably into the finished product. Mosaic offers a blend of earthy, floral, tropical and fruity characteristics that work excellently in a variety of different beer styles.
Grainfather G30 - G Series automated mash kettle with a capacity of 30L. Find out how to brew beer at home in an easy and convenient way.
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