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 Pale Ale Malt Extract is a highly concentrated wort made from low colour spring barley malt. The malt is mashed to ensure industry standard composition and fermentability. The resulting wort is then concentrated by means of vacuum evaporation, this process enables removal of water without increasing the colour or imparting caramelisation. This product, upon re-dilution will behave identically to traditional brewers wort. Our Pale Ale Malt Extract has many uses in the brewery, from extending brew lengths and enabling high gravity brewing to a feed for yeast propagation and a priming sugar with the right composition for your yeast.
Muntons Pale Ale Malt Extract can be used as a direct replacement for malt with the added benefit of having a brewhouse efficiency of 100%. The best method for calculation of malt extract dosages is to calculate recipes as if you were to use Pale Ale Malt and then replace any malt that were not to fit into the mash tun with malt extract at a rate of:
1 KG Muntons (Variety) Pale Ale Malt = Brewhouse Efficiency/100 KG of Muntons Pale Ale Malt Extract.
For use in yeast propagation we recommend a dilution to 10degrees Brix/ 1.040 SG. This is achieved by diluting 1Kg of extract into 8.5L of water.