Malt
Malt types
PILS Malt
Coloration EBC: 2.5 - 3.5
Features: Light colour Belgian malt Kilning up to 80- 85°C
Usage: All beer types Can be used up to 100 % or as part of the mixture.
Characteristics: For almost all types of beers.
CARAMEL Malt
Coloration EBC: 20 - 50
Features: Belgian caramalt. Torrefied at medium temperature to eliminate bitterness.
Usage: Light, with few or no alcohol, white, Abbey or Trappiste type beers. Recommended mixture: up to 20 %
Characteristics: Enhances roundness in mouth and gives a sweet caramel taste.
PALE ALE Malt
Coloration EBC: 7 - 9
Features: Belgian light colour malt. Kilning up to 90-95°C
Usage: Pale Ale type and bitter beers. Can be used up to 100 % of the mixture.
Characteristics: Usually used with strong yeast to produce amber and bitter beers.
AMBER Malt
Coloration EBC: 45
Features: Belgian brown malt. Special germination and kilning up to 110°C.
Usage: For Pale Ale type and special beers.
Characteristics: Gives a strong taste of cooked bread.
MUNICH Malt
Coloration EBC: 15 & 25
Features: Belgian special malt of Munich type.Kilning up to 100-105°C
Usage: Brown, strong, dark beers. Recommended mixture: up to 60 %.
Characteristics: In small quantities, to produce light colour beers. Enhances the taste of character beers.
AROMATIC Malt
Coloration EBC: 100 & 150
Features: Belgian aromatic malt. High germination temperature, kilning up to 115°C, to develop much aroma.
Usage: Special very aromatic beers. Recommended mixture: up to 20 %
Characteristics: Gives very much aroma and flavour to amber and dark lager beers.
BISCUIT Malt
Coloration EBC: 50
Features: Very special Belgian malt, lightly kilned, then lightly torrefied up to 160°C
Usage: Special beers. Recommended max. mixture: 15 %
Characteristics: Usually used with strong yeast to produce amber and bitter beers.
BLACK Malt
Coloration EBC: 1500
Features: The darkest Malt Torrefied up to 220°C
Usage: Very coloured beers and Stout type. Recommended max. mixture: 3 % - For stouts up to 6%.
Characteristics: Enhances the aroma of character beers, by imparting a more stringent flavour than with other coloured malts.
SPECIAL B Malt
Coloration EBC: 300
Features: Very special Belgian CaraMalt, with double torrefaction.
Usage: Abbey Ales. Recommended max. mixture: 10 %
Characteristics: Gives much colour and raisin-like flavour to beer. Imparts a heavy caramel taste. May substitute for Chocolate and Black malt if bitterness is not desired.
WHEAT Malt
Coloration EBC: 2.5 to 3.5
Features: Belgian wheat Malt
Usage: White, light beer, with few or no alcohol. Recommended max. mixture: 40 %
Characteristics: Enhances the peculiar taste of Wheat Malt.
CHOCOLATE Malt
Coloration EBC: 900
Features: Belgian chocolate Malt. Torrefied at 220°C
Usage: Brown, strong, black beers. Recommended max. mixture 7 %.
Characteristics: Dark torrefied Malt, gives much taste and colour. Less bitter flavour than Black malt.
ORGANIC Malt
Coloration EBC: 2.5 to 3.5
Features: Malt from organic production.
Usage: For light and clear beer.
Characteristics: Malt guaranteed from organically grown malting barley.
VIENNA Malt
Coloration EBC: 4 to 6
Features: Belgian Vienna malt. Kilned up to 85 - 90°C
Usage: To enhance colour and aroma of light beers. Can be used up to 100 % or as part of the mixture.
Characteristics: Gives warm malty flavour and includes some aromas of caramel and toffee.
COFFEE Malt
Coloration EBC: 500
Features: The darkest Belgian CaraMalt. Torrefied up to 200°C.
Usage: To enhance colour and aroma. Recommended mixture: up to 5 %
Characteristics: Gives coffee flavour and aroma to beers.
CRYSTAL Malt
Coloration EBC: 120
Features: Belgian Crystal malt.Torrefied at 220°C.
Usage: All light beers. Can be used up to 50 % of the mixture.
Characteristics: Accelerates and enhances saccharification for better extract efficiency, without loss of malt flavour.
MELANO Malt
Coloration EBC: 40 – 80
Features: Belgian Melano malt. Special germination process. Kilning up to 130°C.
Usage: Amber and dark beers, Scottish type and red coloured beers. Recommended mixture : up to 20 %
Characteristics: Gives fullness and roundness of the beer colour, improves red colour and flavour stability.
SMOK Malt
Coloration EBC: 4 to 8
Features: Smoked during kilning
Usage: Scottish type, Smoked beer, Special beers. Recommended mixture : up to 100 %.
Characteristics: Gives smoked flavour and aroma, typical for classic German style beers.
ACID Malt
Coloration EBC: 3 to 7
Features: Malt processed to lower the pH level of the wort.
Usage: For light Ale. Recommended mixture: up to 10 %
Characteristics: Reduces wort pH and hence intensifies fermentation. Improves flavour stability.
Coloration EBC: 2.5 - 3.5
Features: Light colour Belgian malt Kilning up to 80- 85°C
Usage: All beer types Can be used up to 100 % or as part of the mixture.
Characteristics: For almost all types of beers.
CARAMEL Malt
Coloration EBC: 20 - 50
Features: Belgian caramalt. Torrefied at medium temperature to eliminate bitterness.
Usage: Light, with few or no alcohol, white, Abbey or Trappiste type beers. Recommended mixture: up to 20 %
Characteristics: Enhances roundness in mouth and gives a sweet caramel taste.
PALE ALE Malt
Coloration EBC: 7 - 9
Features: Belgian light colour malt. Kilning up to 90-95°C
Usage: Pale Ale type and bitter beers. Can be used up to 100 % of the mixture.
Characteristics: Usually used with strong yeast to produce amber and bitter beers.
AMBER Malt
Coloration EBC: 45
Features: Belgian brown malt. Special germination and kilning up to 110°C.
Usage: For Pale Ale type and special beers.
Characteristics: Gives a strong taste of cooked bread.
MUNICH Malt
Coloration EBC: 15 & 25
Features: Belgian special malt of Munich type.Kilning up to 100-105°C
Usage: Brown, strong, dark beers. Recommended mixture: up to 60 %.
Characteristics: In small quantities, to produce light colour beers. Enhances the taste of character beers.
AROMATIC Malt
Coloration EBC: 100 & 150
Features: Belgian aromatic malt. High germination temperature, kilning up to 115°C, to develop much aroma.
Usage: Special very aromatic beers. Recommended mixture: up to 20 %
Characteristics: Gives very much aroma and flavour to amber and dark lager beers.
BISCUIT Malt
Coloration EBC: 50
Features: Very special Belgian malt, lightly kilned, then lightly torrefied up to 160°C
Usage: Special beers. Recommended max. mixture: 15 %
Characteristics: Usually used with strong yeast to produce amber and bitter beers.
BLACK Malt
Coloration EBC: 1500
Features: The darkest Malt Torrefied up to 220°C
Usage: Very coloured beers and Stout type. Recommended max. mixture: 3 % - For stouts up to 6%.
Characteristics: Enhances the aroma of character beers, by imparting a more stringent flavour than with other coloured malts.
SPECIAL B Malt
Coloration EBC: 300
Features: Very special Belgian CaraMalt, with double torrefaction.
Usage: Abbey Ales. Recommended max. mixture: 10 %
Characteristics: Gives much colour and raisin-like flavour to beer. Imparts a heavy caramel taste. May substitute for Chocolate and Black malt if bitterness is not desired.
WHEAT Malt
Coloration EBC: 2.5 to 3.5
Features: Belgian wheat Malt
Usage: White, light beer, with few or no alcohol. Recommended max. mixture: 40 %
Characteristics: Enhances the peculiar taste of Wheat Malt.
CHOCOLATE Malt
Coloration EBC: 900
Features: Belgian chocolate Malt. Torrefied at 220°C
Usage: Brown, strong, black beers. Recommended max. mixture 7 %.
Characteristics: Dark torrefied Malt, gives much taste and colour. Less bitter flavour than Black malt.
ORGANIC Malt
Coloration EBC: 2.5 to 3.5
Features: Malt from organic production.
Usage: For light and clear beer.
Characteristics: Malt guaranteed from organically grown malting barley.
VIENNA Malt
Coloration EBC: 4 to 6
Features: Belgian Vienna malt. Kilned up to 85 - 90°C
Usage: To enhance colour and aroma of light beers. Can be used up to 100 % or as part of the mixture.
Characteristics: Gives warm malty flavour and includes some aromas of caramel and toffee.
COFFEE Malt
Coloration EBC: 500
Features: The darkest Belgian CaraMalt. Torrefied up to 200°C.
Usage: To enhance colour and aroma. Recommended mixture: up to 5 %
Characteristics: Gives coffee flavour and aroma to beers.
CRYSTAL Malt
Coloration EBC: 120
Features: Belgian Crystal malt.Torrefied at 220°C.
Usage: All light beers. Can be used up to 50 % of the mixture.
Characteristics: Accelerates and enhances saccharification for better extract efficiency, without loss of malt flavour.
MELANO Malt
Coloration EBC: 40 – 80
Features: Belgian Melano malt. Special germination process. Kilning up to 130°C.
Usage: Amber and dark beers, Scottish type and red coloured beers. Recommended mixture : up to 20 %
Characteristics: Gives fullness and roundness of the beer colour, improves red colour and flavour stability.
SMOK Malt
Coloration EBC: 4 to 8
Features: Smoked during kilning
Usage: Scottish type, Smoked beer, Special beers. Recommended mixture : up to 100 %.
Characteristics: Gives smoked flavour and aroma, typical for classic German style beers.
ACID Malt
Coloration EBC: 3 to 7
Features: Malt processed to lower the pH level of the wort.
Usage: For light Ale. Recommended mixture: up to 10 %
Characteristics: Reduces wort pH and hence intensifies fermentation. Improves flavour stability.
