Malt sensory analysis
Although malt tasting is not currently any part of the malt specification, it does offer possibilities to differentiate both positive and negative flavours. Conventional malt analysis may suggest that malts are identical however their flavours could well differ significantly.
We use a method to fully describe the profile of malt using a ‘porridge’ made by grinding whole malts with a small amount of water which helps in the tasting process.
The malt flavour wheel has allowed us to create distinct flavour profiles for the wide range of malts and malted ingredients we produce.
Available pack sizes
We offer a wide range of speciality malts ranging from low colour crystals to highly roasted black malts. One of the more unusual amongst our wide range of speciality malts is Dark Crystal Rye Malt which is a particular favourite of ours. It has a colour of 230 EBC so if you want a red colour to your beer this malt is the answer. The addition of 10 - 15% to a pale base will introduce a lovely red hue to your beer. This highly aromatic, caramelised rye is perfect for adding breadcrust notes and bringing a touch of sweetness to any recipe. When incorporated in the grist at high inclusion rates, it delivers flavours reminiscent of hazelnut and toffee. When used in conjunction with extra low colour Ale Malts such as our Super Pale they balance perfectly, as they allow more of the intense copper colour to shine through.
Applications:
Suitable for use in beers such as bitters, mild ales, porters, red ales and golden ales. Small additions of Dark Crystal Rye may be used to impart a red hue in pale ales and lagers.
Typical Analysis:
