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
Muntons Wheat Malt Extract is made from 50% brewing quality wheat malt and 50% low colour spring barley malt. This product is mashed to extract the excess protein in the malted wheat resulting in a high quality malt extract with an increased protein load. It is then concentrated using vacuum evaporation to preserve the composition. It can be used as a base for wheat beers in breweries that struggle with slow runoff when using high amounts of wheat in the mash. At inclusion rates of 2-10% it can be used to increase the protein load of a wort, thus enhancing the body, mouthfeel, head formation and retention of the resulting beer.
This product can be used as a direct replacement for wheat malt, torrefied wheat and wheat flakes at a rate of 1:1 replacement. When the product is used as a base material for a wheat beer, we recommend calculating the recipe based on a litre degrees per KG equivalent of 315.