Products

Cara Gold Malt is the lowest color of the crystallized malts. Cara Gold yields fruity, and toffee flavor notes that are carried through to the beer. This low malt color produces a golden orange lager with increased body and fullness and a softer, rounder mouthfeel with improved drinkability.

Roast Barley is our darkest grain and it is made from unmalted barley. The color produced can be almost opaque and the flavor is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance. Remember that these dark grains will have an acidifying effect on the mash, so ensure your salts have been adjusted adequately.

From barley grown in central Scotland and malted at our Alloa maltings, our HDP Malt is used to produce grain whisky as well as other spirits where the majority of the grain bill lacks enzymes for conversion. At just 10% addition, this malt will convert any starch–rich cereal such as wheat, rice or maize. This can be used at normal malt mashing temperatures with our flaked products to produce American-style whiskies. HDP Malt is known as Distillers Malt in the USA.

Clear Choice Pale Malt is new in 2022 and replaces our Extra Pale and Ale versions of Clear Choice. Clear Choice is a unique offering from Crisp Malt and is a specially selected barley variety with no proanthocyanidins; these are flavonoid polyphenols that impart astringency and also form chill haze with proteins in the final beer. After fining or filtration, the result is a super clear, shelf-stable wort with beautiful honey sweetness. This new color spec achieves a balance between our Extra Pale and Ale color ranges. Clear Choice for cloudy beers where oxidative darkening of polyphenols is a concern. The clarity benefits of Clear Choice are not just evident in bottle, can and keg, but also help produce extremely bright cask beer too.

Chevallier was the first ever selected landrace for malting and it’s what Fred and George Smith would have malted back in 1870. Chevallier reigned supreme for over 100 years as the dominant barley variety in England from 1820 to 1920. It was propagated all over the world and was being grown in Australia commercially as recently as 1960.

Peated malt is prized for its intense smoke character and this is all down to our wet smoking method which allows the peat smoke to penetrate the barley kernel fully. After germination, the barley is transferred to the kiln and we light the peat burner. For the next 24 hrs, Aberdeenshire sourced peat is burned and the smoke is passed through the bed of moist barley, allowing an osmotic process to occur where the smoke enters the malt and the water leaves. Our modern peat kiln burns efficiently to minimize the amount of peat we use. We then kiln the malt in the conventional way to drive our the moisture and cure the malt to distilling specifications.

Made from spring distilling approved varieties, our Premium Pot Still Malt is glycosidic nitrile (GN) free to avoid any ethyl carbamate issues in the still. Flavorful and high alcohol yielding, this malt is the workhorse of many a Scottish distillery. The north east of Scotland produces especially low nitrogen barley which translates into excellent spirit yield in the distillery. With enough diastatic power to convert itself and other malts, you can combine it with our specialty malts to create complex and layered whiskies.

The next stage up from Amber Malt is our Brown Malt. The color is produced in the same manner as Amber, but is roasted for that bit longer to give a nutty roast dryness with a light brown hue, perfect for brown ales and milds. Remember that when assessing roasted malts, it is the resultant color and flavor of the wort and beer that is important rather than the color of the outer barley husk of the malt in your hand. Different varieties of barley may give roasted malts with differing husk color, but will produce wort with the expected color and flavor when mashed.

In brewing, Wheat Malt can be used as the base malt at around 55% inclusion for wheat beers. When mixed with barley malt, Wheat Malt can improve head retention, improve mouthfeel and introduce flavor changes in other beer types.

Hamburg maltings we malt Danish and German spring barley to produce a classic German Pilsen style malt for lager production. With a high protein content this malt benefits from a rising temperature programmed and lautering, but our customers have also used it successfully in traditional UK brewhouses. The higher molecular weight proteins give excellent head retention and mouthfeel. High levels of specialty malt and non-malted cereals can be used with this malt while maintaining fermentation vigor. This malt can be used in single temperature mashing but you may need to increase finings rates to drop out the additional protein.

Peated malt is prized for its intense smoke character and this is all down to our wet smoking method which allows the peat smoke to penetrate the barley kernel fully. After germination, the barley is transferred to the kiln and we light the peat burner. For the next 24 hrs, Aberdeenshire sourced peat is burned and the smoke is passed through the bed of moist barley, allowing an osmotic process to occur where the smoke enters the malt and the water leaves. Our modern peat kiln burns efficiently to minimize the amount of peat we use. We then kiln the malt in the conventional way to drive our the moisture and cure the malt to distilling specifications.

Scottish Pale Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. We source the lowest nitrogen spring barley from our farmers in Fife up to Moray. During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well modified malt with a rich color and balanced sweet, malt flavor which is ideally suited to ale brewing. We recently launched the malt with our USA distributor, BSG. “Crisp Scottish Pale Ale malt certainly delivered the goods. Good efficiency, and it helped contribute those big malty and bready notes that I was looking for in a wee heavy. Great thick mouthfeel and depth of flavor” Steve Finnie of Little Thistle Brewing Co, Rochester, Minnesota

Flaked Torrefied Maize consists of maize grits that have been micronized at high temperatures which bursts open the starches and thus gelatinises the maize. It lightens wort and can add a unique corn flake-like sweetness to beers. Maize can also be used by distillers to create bourbon style whisky without needing to pre-cook the maize. Crisp’s Flaked Torrefied Maize is GM-free.

Flaked Torrefied Rice consists of rice grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm, and then flaked. It lightens wort color, reduces protein levels and imparts a characteristic dryness to finished beers. Rice has low gluten so can be used for crafting low gluten products.

This is the palest malt made using a roasting technique. After conventional kilning, the malt is dry and pale in color hence it is known as “white malt”. Roasting the malt caused the flavor to be transformed through the application of heat. The temperatures used determine the color and flavor of the roasted malt. Amber Malt is typified by a dry, toasted biscuit finish and can add an amber hue to the beer.

Europils has been optimized for UK brewing and so it works comfortably in a UK single strike temperature brewery or on a continental system.

A magical thing happens when amino acids and reducing sugars combine at critical temperatures; the Maillard reaction. Starting with higher protein spring barley we germinate to higher levels of modification then adjust early kilning conditions to utilize the malt enzymes to hydrolyze protein and convert starch in sugars. Finally, a long drying phase with a higher temperature results in the Maillard reaction taking place to produce pronounced rich malt, freshly baked bread crust and the characteristic Munich bite at the back of the palate. Up to 100% (lower DP and extract than Light Munich so at 100% less specialty malt can be added).

Vienna Malt is made from English 2-row spring barley and is kilned to a slightly higher temperature than our Best Ale Malt. The result is a golden hued wort with a sweet, bread like aroma and flavor. Since it is a conventionally kilned malt, Vienna can be used as a base and is perfect creating its namesake, Vienna lager, in addition to other styles

To make Light Crystal we increase the temperature further and the endosperm darkens and flavors develop further. Think of Crystal Malts like you would make caramel at home. With Light Crystal the crystalized sugars present imparts an intense caramel flavor. Light Crystal will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers. The number after the word Crystal refers to the EBC color of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two.

Flaked Torrefied Barley consists of barley grains that have been cooked at high temperature, resulting in gelatinization of the starchy endosperm. Adding it promotes head retention and adds body to the finished beer. Its flavor is slightly stronger than its wheat counterpart. It does not require milling before being added to the mash, and retains its husk so can be used as an alternative to wheat in beers where the recipe already has a lot of huskless grains.

The darkest of our roasted malts. When you need an intensely dark color for stouts and porters this is an excellent malt to use. Despite its reputation as a highly astringent malt, nothing could be further from the truth. This malt brings with it a roasted character with some bitterness and astringency, but also flavors of currants and berries. This malt can also be used for the color adjustment of pale beers either in the mash or by sprinkling on top of the mash at the sparge stage, to impart a ruby hue.

In brewing, when mixed with barley malt, Rye Malt can improve head retention, improve mouthfeel and introduce flavor changes of a toffee/caramel note at lower inclusion rates and a spicy after-palate at higher inclusion rates. Most notably, Rye Malt will also impart a reddish hue to beers. *Rye Malt is higher in beta-glucans which can cause issues at higher rates. Recommend rice hulls.

Chocolate (Coffee) Malt shares many of the characteristics of Black Malt, but because it is roasted for a shorter period of time and to a lower final temperature, it lacks the astringency of Black Malt. Its main use is in darker beers that require a depth of color to tend the eye and entice the palate. Chocolate (Coffee) Malt has been used in Irish stout for years and the marriage of Chocolate (Coffee) Malt and Roasted Barley in varying proportions can give rise to a range of flavors from sweet and mellow to acrid and bitter.

Best Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. The 2-row winter barley varieties that go into our Best Ale have been planted in the light, sandy soils of North Norfolk. We source the lowest nitrogen barley from our farmers. During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well modified malt with a rich color and balanced sweet, malt flavor which is ideally suited to ale brewing.

Dextrin Malt is produced by constraining the germination phase, which results in retention of higher molecular weight polysaccharides which will provide positive attributes to the finished beer in terms of greater body and mouthfeel. These dextrin's will contribute positively to head formation. This malt can be particularly beneficial when brewing with well modified Extra Pale Malt to produce golden ales or pilsner-style beers. The low color permits usage rates of up to 15% without impacting on final product color. It can be useful in a low gravity beer such as a session IPA that is trying to emulate a higher gravity beer in terms of body.

Another step up in color into the chocolate range, so called because of the flavor it produces in the final beer, not due to the presence of actual chocolate. Low Color Chocolate Malt imparts a delicate chocolate aroma and taste much like a mellow cold brew coffee. This malt type lacks the astringency of the more darkly roasted malts.

Torrefied Wheat has long been used by brewers up and down the UK to provide additional head potential on all beer styles. The higher molecular weight proteins and glycoproteins are head positive and also promote mouthfeel. It is especially useful when base malts are particularly low in nitrogen/ protein. Torrefied Wheat has a very slightly grain character to it.