Gladfield Malt wants to partner with you to make exciting, delicious beers and whiskies with 100% all natural ingredients.

Explore our extensive and unique malt range, and let us know if you would like a sample before you start your next batch.

If you don’t find what you are looking for here, let us know. We love experimenting with brewers to create new malts that deliver exciting colours and flavours. To place a malt order, or to discuss creating a custom malt, contact us today.

Contact Us

malt

Ale Malt

What is it?
Base malt made from two-row English bred winter barley. One of our most popular base malts.

How does it taste?
Lightly toasty, warm biscuit flavours, reminiscent of unsweetened granola

What does it add to the beer?
Toasty Malt Character typical of English style Ale Malt, Full in body and flavour.

Typical Beer Styles:
Malt forward ales and Lagers – English Bitters, Porters, Stouts, Pale Ales

Typical Usage Rates:
Up to 100% as base malt

EBC Test MethodSpecificationTypical Analysis
Moisture (max) %53.5
Extract - Fine Dry min%7980.5
Extract - Coarse Dry79.5
Extract - Fine As-is78
Extract - Coarse As-is77
Saccharification time1010
OdourNormal
Wort Colour5 - 65.7
Total Nitrogen (%)1.35 - 1.651.5
Kolbach Index35 - 4138
pH5.7 - 66
Diastatic Power (WK) min.150190
FAN (mg/l) min120130
Friability (min) %8593
Glassy Corns (max) %20.5
P.U.G (max) %51.5

Back to top

malt

American Ale Malt

What is it?
Base malt used to showcase hop flavours

How does it taste?
Lightly toasted, with notes of plain white bread.

What does it add to the beer?
Full body and neutral flavour

Typical Beer Styles:
Pale Ale, IPA, APA

Typical Usage Rates:
Up to 100% as base malt

EBC Test MethodSpecificationTypical Analysis
Moisture (max) %53.5
Extract - Fine Dry min%7980.5
Extract - Coarse Dry79.5
Extract - Fine As-is78
Extract - Coarse As-is77
Saccharification time1010
OdourNormal
Wort Colour4.5 - 5.55
Total Nitrogen (%)1.45 - 1.751.65
Kolbach Index35 - 4138
pH5.7 - 66
Diastatic Power (WK) min.160200
FAN (mg/l) min120135
Friability (min) %8591
Glassy Corns (max) %20.5
P.U.G. (max) %51.5

Back to top

malt

Aurora Malt

What is it?
Rich aromatic base malt full of deep malty flavours

How does it taste?
Clean, dry, bready flavours with a slight acidity on the finish. Very robust.

What does it add to the beer?
Deep red hues, big flavours. Can deliver a higher alcohol content than other malts.

Typical Beer Styles:
Dark ales, Belgian style beers

Typical Usage Rates:
Up to 100% as base malt

EBC Test MethodSpecificationTypical Analysis
Moisture (max) %53
Extract - Fine Dry min%7981
Extract - Coarse Dry80
Extract - Fine As-is79
Extract - Coarse As-is78
Saccharification time1010
OdourNormal
Wort Colour35 - 60
Total Nitrogen (%)1.6 - 1.81.65
Kolbach Index37 - 4540
pH5.1 - 5.85.9
Diastatic Power (WK) min.150170
FAN (mg/l) min120125
Friability (min) %8588
Glassy Corns (max) %0.5
P.U.G. (max) %1.0
Wort Colour46

Back to top

malt

Biscuit Malt

What is it?
Toasted ale malt in the roasting drum

How does it taste?
Baked biscuit, roasted hazelnut, very dry

What does it add to the beer?
Colour and flavour

Typical Beer Styles:
Mild Ales, Bitters

Typical Usage Rates:
Up to 15%

 Moisture
(max) %
Extract -
Fine Dry
Wort Colour
(EBC)
Typical
Colour
Biscuit Malt57440 - 8065

Back to top

malt

Brown Malt

What is it?
Malt roasted to a light brown colour. A stronger version of our Biscuit Malt.

How does it taste?
Nutty, notes of very light roasted coffee.

What does it add to the beer?
Amber/brown colour and light roast flavours.

Typical Beer Styles:
Porters, Brown Ales, Dark Ale, Dunkel.

Typical Usage Rates:
Up to 15%

 Moisture
(max) %
Extract
- Fine Dry
Wort Colour
(EBC)
Typical
Colour
Brown Malt574150 - 200170

Back to top

malt

Chocolate Malts

Light Chocolate Malt

What is it?
Lighter version of Chocolate Malt, roasted to a lower temperature and lighter in colour.

How does it taste?
Nutty, with hints of dark toasted bread. A typical roast character with minimal acridness. Hints of dark chocolate.

What does it add to the beer?
Smooth roast flavours and deep colour.

Typical Beer Styles:
Stouts and Porters

Typical Usage Rates:
Up to 15%

Dark Chocolate Malt

What is it?
Dark malt in colour and light on astringency.

How does it taste?
Dark chocolate & medium roast coffee notes.

What does it add to the beer?
Smooth roast flavours and deep, dark, rich colours.

Typical Beer Styles:
Porters, Stouts, Dark Ales.

Typical Usage Rates:
Up to 10%

 Moisture
(max) %
Extract
- Fine Dry
Wort Colour
(EBC)
Typical
Colour
Dark Chocolate4.5711200 - 15001300
Light Chocolate4.571850 - 1100950

Back to top

malt

Crystal Malts

Light Crystal Malt

What is it?
Saccharified malt with crystalized sugars.

How does it taste?
Toasted bread with butter and honey. Sweet granola with freshly cooked pancakes.

What does it add to the beer?
Sweet caramel flavours and body.

Typical Beer Styles:
Any Beer Style

Typical Usage Rates:
Up to 25%

Medium Crystal Malt

What is it?
Saccharified malt with crystalized sugars.

How does it taste?
Dark caramel sweetness with a slight toasty, roasted character.

What does it add to the beer?
Sweet caramel flavours and body.

Typical Beer Styles:
Any Beer Style

Typical Usage Rates:
Up to 25%

Dark Crystal Malt

What is it?
Saccharified malt with crystalized sugars

How does it taste?
Light brown sugar. Dark, almost burnt caramel with hints of cherry.

What does it add to the beer?
Nutty bittersweet caramel flavour and body.

Typical Beer Styles:
Any Beer Style

Typical Usage Rates:
Up to 25%

 Moisture
(max) %
Extract
- Fine Dry
Wort Colour
(EBC)
Typical
Colour
Light Crystal6.57840 - 7050
Medium Crystal67890 - 130105
Dark Crystal678175 - 225200

Back to top

malt

Distillers Malt

What is it?
Premium malt produced from 2-row barley for distilling.

How does it taste?
Malty, sweet flavours.

What does it add to the beer?
Flavour and good yields for single malt whisky distilling.

Typical Beer Styles:
Malt Whiskies

Typical Usage Rates:
Up to 100%

EBC Test MethodSpecificationTypical Analysis
Moisture (max) %53
Extract - Fine Dry min%8081
Extract - Coarse Dry80
Extract - Fine As-is79
Extract - Coarse As-is78
Saccharification time1010
OdourNormal
Wort Colour
Total Nitrogen (%)1.4 - 1.71.65
Kolbach Index38 - 4340
pH5.8 - 65.9
Diastatic Power (WK) min.240265
FAN (mg/l) min120125
Friability (min) %8588
Glassy Corns (max) %0.5
P.U.G. (max) %1

Back to top

malt

German Pilsner Malt

What is it?
Base malt modelled after popular European pilsner malts.

How does it taste?
Slight raw dough character, no malt taste and with an outstanding clean finish.
What does it add to the beer? – Solid malt backbone with minimal flavour, also it is plain, simple and offers plenty of flexibility.

Typical Beer Styles:
Base malt for traditional European style beers and Belgian style beers.

Typical Usage Rates:
Up to 100%

EBC Test MethodSpecificationTypical Analysis
Moisture (max) %53.5
Extract - Fine Dry min%7981
Extract - Coarse Dry80.8
Extract - Fine As-is78.5
Extract - Coarse As-is 77.5
Saccharification time1010
Odournormal
Wort Colour3.0 - 4.54
Total Nitrogen (%)1.45 - 1.75 1.6
Kolbach Index37.0 - 4241
pH5.7 - 6.06.0
Diastatic Power (WK) min.240250
FAN (mg/l) min135140
Friability (min) %8594
Glassy Corns (max) %20.6
P.U.G. (max) % 51.0
Screenings > 2.8 mm89%
Screenings 2.5 - 2.810%
Screenings 2.0 - 2.5 mm1%
Screenings <2.0 mm0%

Back to top

malt

Flaked Barley

Harraway’s Flaked Barley is produced much like their rolled oats. Raw barley is steamed and then pressed through a pair of rollers. Flaked barley can also be added directly to the mash with base and speciality malts.

Flaked barley also performs well as an adjunct in German style pilsners, as it can produce lighter colour without lowering the gravity.

malt

Gladiator Malt

What is it?
Dextrin malt with a high amount of unfermentable sugars.

How does it taste?
Malty with slight bready flavours.

What does it add to the beer?
Extra foam stability, body and mouth-feel to the brewed beer, without the extra colour.

Typical Beer Styles:
Any Beer Style

Typical Usage Rates:
Up to 15%

 Moisture
(max) %
Extract
- Fine Dry
Wort Colour
(EBC)
Typical
Colour
Gladiator Malt3.5825 - 108

Back to top

malt

Lager Light Malt

What is it?
Similar to our Pilsner Malt with a lower colour contribution.

How does it taste?
Doughy, very plain.

What does it add to the beer?
Light colour and malty flavours.

Typical Beer Styles:
Any Beer Style

Typical Usage Rates:
Up to 100%

EBC Test MethodSpecificationTypical Analysis
Moisture (max) %53.5
Extract - Fine Dry min%7981
Extract - Coarse Dry80.8
Extract - Fine As-is78.5
Extract - Coarse As-is77.5
Saccharification time1010
OdourNormal
Wort Colour2.5 - 2.92.7
Total Nitrogen (%)1.4 - 1.71.6
Kolbach Index35 - 4139
pH5.8 - 6.16
Diastatic Power (WK) min.240250
FAN (mg/l) min120130
Friability (min) %8594
Glassy Corns (max) %20.6
P.U.G. (max) %51.0

Back to top

malt

Manuka Smoked Malt

What is it?
Top quality Distillers Malt and smoked with 100% New Zealand grown West Coast Manuka wood

How does it taste?
Overlaid with floral, sweet characteristic with natural Manuka smokiness.

What does it add to the beer?
Smooth, natural smokiness to the finished beer or whiskey.

Typical Beer Styles:
Old German style beer like Rauchbier or distilling Single Malt whiskey.

Typical Usage Rates:
Between 1 and 100%

EBC Test MethodSpecificationTypical Analysis
Moisture (max) %53.8
Extract - Fine Dry min%7981.5
Extract - Coarse Dry80.5
Extract - Fine As-is78
Extract - Coarse As-is77.7
Saccharification time1010
OdourNormal
Wort Colour3 - 53.9
Total Nitrogen (%)1.35 - 1.651.5
Kolbach Index35 - 4140.5
pH5.7 - 6.16
Diastatic Power (WK) min.
FAN (mg/l) min120135
Friability (min) %8595
Glassy Corns (max) %0.4
P.U.G. (max) %0.8

Back to top

malt

Mild Peat Smoked Malt

What is it?
Distillers Malt smoked with 100% New Zealand peat.

How does it taste?
Earthy, subtle leather aromas with hints of smoke.

What does it add to the beer?
A unique, mild peaty taste to whiskies and beers.

Typical Beer Styles:
Scotch Ales, Porters,
Stouts, Dark Ales, or Single Malt Whiskey.

Typical Usage Rates:
Between 5% to 25%

EBC Test MethodSpecificationTypical Analysis
Moisture (max) %53.5
Extract - Fine Dry min%7981
Extract - Coarse Dry80.8
Extract - Fine As-is78.5
Extract - Coarse As-is77.5
Saccharification time1010
OdourNormal
Wort Colour3.2 - 43.8
Total Nitrogen (%)1.4 - 1.71.6
Kolbach Index35 - 4139
pH5.7 - 6.06
Diastatic Power (WK) min.240250
FAN (mg/l) min120130
Friability (min) %8594
Glassy Corns (max) %20.6
P.U.G (max) %51
Phenols3 - 3.5ppm

Back to top

malt

Munich Malt

What is it?
Base malt kilned to produce great body and rich malt flavours.

How does it taste?
Bready, moderate sweetness, with mild honey and biscuit flavours.

What does it add to the beer?
A deep orange colour and a malty, nutty flavour.

Typical Beer Styles:
Oktoberfest, Dunkel, Dopplebock, Red Ale.

Typical Usage Rates:
Up to 100%

EBC Test MethodSpecificationTypical Analysis
Moisture (max) %53
Extract - Fine Dry min%7981
Extract - Coarse Dry79.5
Extract - Fine As-is79
Extract - Coarse As-is77.8
Saccharification time1010
OdourNormal
Wort Colour14 - 1714.5
Total Nitrogen (%)1.6 - 1.81.65
Kolbach Index37 - 4340
pH5.6 - 5.95.9
Diastatic Power (WK) min.160170
FAN (mg/l) min120125
Friability (min) %8588
Glassy Corns (max) %0.5
P.U.G. (max) %1

Back to top

malt

Oat Hulls

Oat Hulls are the outer shell layer of the oat, inedible and normally removed from the oat, when used for brewing the hulls improve the filter bed of the mash to decrease the likelihood of a stuck mash. Oat hulls are non-fermentable, and provide bulk helping prevent the mash from settling and becoming stuck during the sparge. Hulls are generally used when making wheat or rye beers.

malt

Pilsner Malt

What is it?
Base malt which is also known as Lager Malt made from 2-row barley

How does it taste?
Sweet hay, muesli with minimal sweetness.

What does it add to the beer?
Light malty flavour and good diastatic power.

Typical Beer Styles:
Any Beer Style

Typical Usage Rates:
Up to 100%

EBC Test MethodSpecificationTypical Analysis
Moisture (max) %53.5
Extract - Fine Dry min%7981
Extract - Coarse Dry80.8
Extract - Fine As-is78.5
Extract - Coarse As-is77.5
Saccharification time1010
OdourNormal
Wort Colour3.2 - 43.8
Total Nitrogen (%)1.4 - 1.71.6
Kolbach Index35 - 4139
pH5.7 - 66
Diastatic Power (WK) min.240250
FAN (mg/l) min120130
Friability (min) %8594
Glassy Corns (max) %20.6
P.U.G. (max) %51.0

Back to top

malt

Raw Grains

Gladfield Malt can provide malting quality raw barley and wheat on request. All our grains are sourced from farms located in Canterbury, New Zealand. Please note that none of the grains we sell or use in our malts are genetically modified. The grain will be screened to remove any chaff and small grains and is perfect for adding something unique to a beer or a whisky. Raw grains will also bring some unfermentable carbohydrates to the brew when unmalted, giving more body to the finished beer.

malt

RedBack Malt

What is it?
Lightly roasted, crystalized malt with a lovely red hue. Unique to Gladfield Malt.

How does it taste?
Caramel, candied prune, with a slight bitter orange flavour.

What does it add to the beer?
Increase body and head retention.

Typical Beer Styles:
Red Ales or Red IPA

Typical Usage Rates:
Up to 15%

 Moisture
(max) %
Extract -
Fine Dry
Wort Colour
(EBC)
Typical
Colour
RedBack6.57860 - 8065

Back to top

malt

RedBack Wheat

Limited release, contact Gabi for more information
gabi@gladfieldmalt.co.nz

Colour:
27 EBC
How does it taste?
The flavour in a “malt tea” is fairly mild – lightly bready/toasty with a raisin/dry cranberry type finish to it.

Aroma:
Lightly fruity & bready.

Typical Beer Styles:
Kolsh, Wheat beers and any recipe you may think this malt will fit.

Typical Usage rates:
10-15% if this was the sole specialty malt. No Diastatic power to come with this malt.

Brewing Recipes Ideas:
Hefe with a mix of 50% Pils than 25% Redback wheat and 25% Regular wheat. Or a Kolsh with a mix of 93% German Pils and 7% RedBack Wheat.

malt

Roasted Barley Malt

What is it?
Made from unmalted barley which is roasted

How does it taste?
Well balanced toasty character, chocolate and nut notes with a dark espresso finish.

What does it add to the beer?
Adds a rich roast character and dryness

Typical Beer Styles:
Dry Stout

Typical Usage Rates:
Up to 10%

 Moisture
(max) %
Extract
- Fine Dry
Wort Colour
(EBC)
Typical
Colour
Roasted Barley4.5721200 - 15001350

Back to top

malt

Roasted Wheat Malt

What is it?
Made from unmalted wheat which is roasted

How does it taste?
Moderate roast. Balanced chocolate and coffee flavours.

What does it add to the beer?
Light roast coffee and chocolate flavours and a unique wheat impact

Typical Beer Styles:
Great addition to any dark beer style

Typical Usage Rates:
Up to 15%

 Moisture
(max) %
Extract
- Fine Dry
Wort Colour
(EBC)
Typical
Colour
Roasted Wheat4.571450 - 600550

Back to top

malt

Rolled Oats

Harraway’s Jumbo Oats are a versatile adjunct that we offer alongside our malt range for our customers convenience. These wholegrain oats have been rolled into flakes that can then be added directly to the mash with base and speciality malts. Rolled oats are also effective for adding body to low alcohol beers.

malt

Rye Malt

What is it?
Malted rye corn

How does it taste?
Plain, moderately nutty and slightly bready.

What does it add to the beer?
Clean dry mouthfeel, and traditional light rye spice

Typical Beer Styles:
Rye Beers.

Typical Usage Rates:
Up to 50%

EBC Test MethodSpecification
Moisture (max) %6
Extract - Fine Dry min%81
Saccharification time10
Wort Colour4 - 10
Total Nitrogen (%)1.6 - 1.9
Kolbach Index40 - 60
pH5.7 - 6.2

Back to top

malt

Shepherds Delight Malt

What is it?
Roasted malt with an intense deep flavour.

How does it taste?
Potent bready, raisin puree, and cola flavours with a lingering fruity sweetness.

What does it add to the beer?
Provides lots of flavour and a lovely red hue. Use sparingly to avoid bitterness.

Typical Beer Styles:
Red Ales or Red IPA

Typical Usage Rates:
Up to 10%

 Moisture
(max) %
Extract
- Fine Dry
Wort Colour
(EBC)
Typical
Colour
Shepherds Delight578300 - 350320

Back to top

malt

Sour Grapes Malt

What is it?
Used to lower the mash pH by encouraging lactic acid growth during germination.

How does it taste?
Lactic sourness

What does it add to the beer?
pH Adjustment

Typical Usage Rates:
Use 1% for each 0.1 drop in mash pH

 Moisture (max) %Extract - Fine DryWort Colour (EBC)pH
Sour Grapes Malt6.5263 - 63.6 - 3.8

Back to top

malt

Supernova Malt


What is it?

Roasted malt which can be used as a replacement for traditional crystal malts

How does it taste?
Warm pizza crust with nutty, toasted caramel flavours.

What does it add to the beer?
Toasted, caramel, nutty flavours without residual sweetness.

Typical Beer Styles:
Any Beer Style

Typical Usage Rates:
Pilsners and IPAs between 10 – 25%, Amber Ale up to 25% , Porter between 10-15%, Pale Ales between 5-10%

 Moisture
(max) %
Extract
- Fine Dry
Wort Colour
(EBC)
Typical
Colour
Supernova 67195 - 135114

Back to top

malt

Toffee Malt

What is it?
Lightly caramelized malt, low in colour. Unique to Gladfield Malt.

How does it taste?
Cream and vanilla candy-like sweetness with notes of honey and toffee.

What does it add to the beer?
Wonderful dessert like flavours, a chewy consistency, enhanced stability, body and mouth-feel.

Typical Beer Styles:
Pilsners, Lagers

Typical Usage Rates:
Up to 25%. Due to Toffee Malt’s higher moisture content, consider blending through with base malts to ensure a good crush and full release of flavour.

 Moisture
(max) %
Extract
- Fine Dry
Wort Colour
(EBC)
Typical
Colour
Toffee Malt7.57410 - 2012

Back to top

malt

Vienna Malt

What is it?
Traditional Vienna style base malt

How does it taste?
Malty with medium toast. Moderate sweetness like toast with honey.

What does it add to the beer?
Light malty flavours. A big, white head, lots of body and golden to orange colours.

Typical Beer Styles:
Dark Lagers, Märzen, Oktoberfest

Typical Usage Rates:
Up to 100%. Combines well with Gladiator Malt and Toffee Malt.

EBC Test MethodSpecificationTypical Analysis
Moisture (max) %53.5
Extract - Fine Dry min%7980.5
Extract - Coarse Dry79
Extract - Fine As-is78
Extract - Coarse As-is77
Saccharification time1010
OdourNormal
Wort Colour6.5 - 8.56.8
Total Nitrogen (%)1.6 - 1.81.65
Kolbach Index37 - 4340
pH5.6 - 5.95.9
Diastatic Power (WK) min.200210
FAN (mg/l) min120140
Friability (min) %
Glassy Corns (max) %
P.U.G. (max) %

Back to top

malt

Wheat Malt

What is it?
Malted wheat

How does it taste?
Clean, wheaty flavour.

What does it add to the beer?
Body and head retention, with a typical wheat flavour.

Typical Beer Styles:
Wheat beers, or Any Beer Style

Typical Usage Rates:
Up to 70%

EBC Test MethodSpecificationTypical Analysis
Moisture (max) %64.8
Extract - Fine Dry min%8185
Extract - Coarse Dry84
Extract - Fine As-is81
Extract - Coarse As-is80
Saccharification time1010
OdourNormal
Wort Colour3.2 - 4.24.1
Total Nitrogen (%)1.7 - 1.91.7
Kolbach Index35 - 4140
pH5.7 - 6.25.9
Diastatic Power (WK) min.240260
FAN (mg/l) min85
Friability (min) %
Glassy Corns (max) %
P.U.G. (max) %

Back to top

Didn’t see what you were looking for? Gladfield Malt would love to work with you to create a new, exciting range of malt for your next beer. Let us know your ideas to start work on a custom malt.

For more information on any malts in our range, Contact Gladfield Malt. Orders can be placed online 24/7.

Contact Us