Muntons | World Class Malt

Grain Malts & Cereal Adjuncts

All Muntons grain malts for the home beer making market are made from the finest two row English barley. The exacting specifications ensure that the home beer maker can achieve the best possible extract from the grains.

Home scale brewing is unfortunately subject to wider fluctuations in brewing conditions than in commercial breweries. This demands the use of premium grade malt to avoid difficulties with this small scale brewing process. It has therefore been our policy for many years not to supply anything other than top quality premium malts for home beer makers.

Our range includes the following:-

Lager Malt		A low colour lightly modified malt for use in Pilsner and Lager beer styles
Pale Ale Malt		A well modified pale coloured malt with good levels of diastatic activity used as the raw material in many beer styles
Mild Ale Malt		Made using slightly higher nitrogen than pale malt, mild has good diastatic activity allowing the use of a high percentage of adjuncts in the grist formulation
Crystal Malt		Lightly kiln-roasted, Crystal Malt is used in recipes to impart its distinctive 'nutty' flavour and as a general enriching agent in beers
Chocolate Malt		This is a roasted malt imparting colour, flavour and body to dark beers in English Ale brewing where its pleasant characteristic flavour is required
Black Malt		A roasted malt coloured to a higher degree than Chocolate Malt in the roasting process. Black Malt has no diastatic activity and no fermentable extract and is simply used to add flavour and colour in dark beers such as milds, porters and stouts.
Wheat Malt		Made from English wheat, wheat malt is used for its unique wheat flavour - much more pronounced than unmalted wheat - and for its ability to aid head formation and head retention. Also popular in the production of wheat or weiss beers.
Roasted Barley		Raw unmalted barley is roasted until it reaches its characteristic intense colour. In brewing roasted barley is used to impart a 'dry' bitterness to finished beers and is often used in the production of stout.
Torrified Wheat		Unmalted wheat is heated until the grains 'pop' in a similar manner to popped corn. The popping exposes the centre of the grain and can therefore be used in the mashtun without any other form of pre-treatment
Flaked Barley		Unmalted barley is steamed to soften the grain and rolled into flakes. It provides a source of unmalted starch in a readily digestible form.
Flaked Maize		As with flaked barley steam is used to soften the maize corn which is then rolled into flakes. Used in many brewing recipes to impart a characteristic 'corny' flavour to beers

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