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
In addition to our barley malts, we supply a range of other malted cereals.
Wheat Malt is a great addition to any beer requiring a boost in mouthfeel or head retention. This malt is also superb in Belgian, American and German wheat beer applications. Inclusion can be up to 55% as long as the mash and sparge are adjusted to account for the husk, missing from wheat..
Addition rates can range from 1-5% for a modest mouthfeel and flavour and up to 20% for intense toast and biscuit notes, paired with an intense dark flavour.