Malt Flavours

Characteristics by malt type

Caramalt Crystal up to colour 110 EBC, Caramalt
Chocolate Chocolate, Black
Coffee Very dark Crystal
Treacle Crystal over 240 EBC colour
Smoky Smoked/Peated
Phenolic Peated
Cereal Wheat, Ale
Sweet Ale, Amber, Munich
Burnt Black, Roasted Barley or Malt
Nutty Caramalt, Ale
Green Lager, High Enzyme, Diastatic
Sulphury DMS, Lager, Sulphitic and Sulphidic
Solvent Should not be present in any malt type
Toffee Crystal up to colour 240 EBC

Flavour Wheel

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

Pilsner Malt

The craft beer movement having concentrated largely on traditional ales, porters and stouts is now showing interest in lager. Traditional bottom fermented lagers, matured or ‘lagered’ for weeks or months at low temperatures, develop a character and drinkability far removed from the chill filtered, highly carbonated beers traditionally sold as lager in the UK. 

Muntons Pilsner Malt has been malted to provide the perfect base for a craft lager. This malt, which is related to our traditional Lager Malt, has its very own production profile, which ensures that the brewing process will be as smooth as possible. With our Pilsner Malt, we have slightly increased the modification and reduced the Beta Glucan level by 45%. Not only does this improve the brewing performance of our Pilsner Malt but it also adds flavours reminiscent of honey and freshly baked biscuits. 

Applications: 

A further benefit of our Pilsner Malt is its high level of enzyme activity - both DP and DU. This will increase the speed of starch conversion and increase the attenuation levels of the beer. When brewing, we recommend mashing at 62 - 63°C for a traditional lager. Please keep the gelatinisation temperature of your crop in mind. For more information ask your usual Muntons sales contact. 

Typical Analysis:

Order Enquiries

Muntons’ worldwide Agents & Distributors

Meet the brewing and distilling team

Joseph Fifield
Brewing & Distilling Malt Sales Manager
London, Southern England & Wales
“If I were a beer, I’d be a milk chocolate stout, full bodied and sweet, but with a rugged appearance.”
Adam Darnes
Brewing & Distilling Malt Sales Manager
Midlands, Yorkshire & Lancashire
“If I were a beer, I’d be called Sunday Session – A Lively, fun and hoppy Saison. Bold and Zesty, a very sessionable, laid back and easy drinking beer.”
David Hannah
Brewing & Distilling Malt Sales Manager
Scotland & Northern England
“If I were a beer, I would be a straight up, flagship IPA. It would be reliable, consistent, full of flavour and probably a little louder than other beers”

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