malt

Ale Malt

Our Ale Malt is grown from plump low protein Autumn 2-row barley varieties and is one of our most popular base malts. Ale Malt is highly friable but the soluble nitrogen ratios are kept relatively low to enhance mouth feel and head retention when brewed. This Malt has been fully modified through a traditional long cool germination resulting in higher extract potential. This type of modification helps eliminate haze issues in the beer. The kilning regime gives a nice toasty character to the malt and makes it perfect to use to brew a traditional English style darker ale. To produce a lighter hoppy pale ale, our Ale Malt can be toned down to produce a cleaner malt profile by adding small amounts of Pilsner 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

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malt

American Ale Malt

Gladfield’s American Ale Malt is perfect for brewers who have found that our regular Ale Malt adds too much of a malty, toasted flavour profile to certain beer styles.
This base malt has been made from plump low protein Autumn 2-row barley varieties and then subjected to our traditional long cool germination period. The grains are then kilned using a special recipe that imparts a typical Ale colour for a cleaner, less toasted flavour. When brewed, this malt produces a vibrant, clean, yet solid hop-forward malt profile and is perfect for producing American-style beers. The American Ale Malt offers the brewer scope for innovation and the ability to create beers that are full of character and sophistication.

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

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malt

Aurora Malt

Gladfield’s Aurora Malt is an aromatic malt which has been developed to produce rich bready, fruit cake aromas and imparts an orange/red colour to the brew. If you want to make that big malty, robust beer, then this is a great malt to use.

The barley has undergone a long traditional germination process followed by a carefully controlled kilning regime to create a reaction between the complex sugars and amino acids. The resulting Maillard reaction is responsible for the colour, flavour and aroma of our Aurora Malt.

This malt is ideal for brewing dark ales, Belgium style and high alcohol beers.

Crystal Malt will add sweetness to Aurora Malt and further enhance the bready and fruitcake aromas. RedBack and Shepherds Delight Malts bring out the red colours of Aurora Malt and also introduce complimentary flavours to the finished beer.

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

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malt

Biscuit Malt

Gladfield’s Biscuit Malt is made by gently roasting kilned dried Ale Malt. Our Biscuit Malt is ideal when used in small amounts to give a dry, toasted biscuit finish to light, mild ales and bitters where brewers do not want to add much colour.

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

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malt

Brown Malt

Gladfield’s Brown Malt is a stronger version of our Biscuit Malt. Our Brown Malt is made from green chitted malt which imparts good amber colour build up without the astringency from husk damage. This malt gives a dry biscuit, toasted hazelnut style flavour to the beer along with nice amber colour. Brown Malt is ideal for use in Porters, Stouts, Dark Ales or Dunkels in small amounts.

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

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malt

Chocolate Malts

Brewers are often wary of using Chocolate Malts because they are often associated with imparting bitter, harsh and astringent flavours. These flavours are formed when the husk is burnt during the roasting process.
At Gladfield Malt, we have perfected a unique process that keeps the husk moist during the roasting process which limits these bitter and astringent flavours from forming. Gladfield’s Chocolate Malts are still darker malts, but impart smooth roast flavours to the brewed beer.

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

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malt

Crystal Malts

Crystal Malts, also known as Caramel Malts, are used to add colour, flavour and sweetness to beer. Gladfield’s Crystal Malt is made from lower to mid-range nitrogen winter or autumn barley varieties, that are soaked in water, germinated, left wet and then heated. This converts the sugars while they are still in the grain. We then roast our Crystal Malts in our high-tech purpose-built roasting drum making sure that the crystallisation process is even throughout. This gives a sweetness and even colour to the final malt. Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer. It is important to note that our Crystal Malt must be used fresh to get the best results.

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

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malt

Distillers Malt

Gladfield’s Distillers Malt is a premium malt produced exclusively from 2-row distilling barley varieties with the right nitrogen content. The barley has been gently kilned to preserve enzyme content and the resulting malt has both high extract and diastatic power. Distillers Malt will add malty, sweet flavours to the finished whisky. Our Distillers Malt is primarily suited to single malt distilling and can be used in conjunction with Gladfield’s Mild Peat Smoked or Manuka Smoked Malts if required.

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

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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

Our Gladiator Malt is a dextrin malt and has proved very popular for use in a wide range of beer styles. This malt has a high amount of unfermentable sugars which helps to provide extra foaming stability, mouth feel and body to the beer without adding too much colour.

 Moisture
(max) %
Extract
- Fine Dry
Wort Colour
(EBC)
Typical
Colour
Gladiator Malt35825 - 108

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malt

Lager Light Malt

Lager Light Malt has been subjected to a gentler kilning cycle so that a lower coloured base malt is produced. This malt is made especially for brewing an all malt lager where a light colour is desirable. This base malt can also be used alongside Gladfield Wheat Malt to brew a delicate, bright, clean malt profile wheat beer where a low colour formation is desired.

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

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malt

Manuka Smoked Malt

Gladfield Malt is proud to produce the world’s only Manuka Smoked Malt. We take the same barley varieties that we use to make our top quality Distillers Malt and place the grains in our in-house smoker with 100% New Zealand grown West Coast manuka wood. Our Manuka Smoked Malt is smooth and overlaid with floral, sweet characteristics. Our Manuka Smoked Malt can either be distilled or brewed.

This malt would impart a unique Kiwi flavour to an old German style beer like a Rauchbier or in any other beer style where a level of smokiness is required. We recommend our Manuka Smoked Malt can be used anywhere between 1% to 100% depending on the degree of smoke required.

This malt is also excellent when distilled, and imparts a smooth, natural smokiness with distinct manuka notes to the finished whisky that is unique to New Zealand.

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

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malt

Mild Peat Smoked Malt

Our wonderful Distillers Malt is smoked in our in-house smoker using 100% New Zealand peat sourced from the South Island. The resulting malt is infused with a traditional mild, soft earthy flavour with phenols between 3 – 5ppm. This Malt is primarily suited for making single malt whisky but is also great when used to flavour Scotch ales or darker maltier beers.

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

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malt

Munich Malt

Our Munich Malt is perfect for brewing classic malty continental lagers and robust ales.

Gladfield’s Munich Malt is germinated using barley with a slightly higher nitrogen content to create more intense colour through greater Maillard reactions. This is achieved by allowing higher levels of moist air recirculation and low temperatures to occur during the early and intermediate stages of the kilning cycle followed by a final long high temperature cycle.
This kilning process results in a malt which is rich, sweet, toasty and imparts a biscuit flavour with a touch of breadiness. Our Munich Malt imparts a deep orange colour and a malty, toasted, nutty, grainy flavour to the brewed beer.

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

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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

Gladfield Pilsner Malt (also known as Lager Malt) is made from 2-row English and European bred barley varieties. Only plump low-protein barley are used to make our Pilsner Malt. This style of barley produces higher extracts and helps eliminate potential protein haze issues in the beer. Our carefully controlled kilning gives a clean malty character without adding too much colour. Pilsner or Lager Malt can be used to produce ales as well as lagers. This malt does have sufficient diastatic power to convert the addition of 10-20% coloured malts to the mash, but it is not designed for large amounts of unmalted adjuncts. Brewers should also note that it is important that the mash pH is controlled properly to obtain the best efficiencies and outcomes in the finished beer.

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

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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

RedBack Malt is a unique malt made by Gladfield Malt. This malt is prepared using a special process before going into the roaster, and then roasted until Maillard reactions occur. The wort colour is bright with good clarity but most importantly is a lovely red hue. RedBack Malt gives a lovely malty dried fruit and toasted flavour to the finished beer. The wonderful red colour is added to the beer without imparting an opalescence that can occur with other similar malts. RedBack Malt is also used to increase body and head retention in the finished beer due to the lower modification level and saccharification in the roaster. It can be used up to 15%, and compliments a range of base malts.

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

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malt

Roasted Barley Malt

Roasted Barley, as the name suggests, is made from unmalted barley. It has a slightly darker colour than our Gladfield Chocolate Malt range and is ideally suited for use in a Dry Stout. Roasted Barley adds a lovely rich roast flavour and dark espresso like flavours to brewed beer. Like all roasted malts, it should be used fresh to get the best out of it.

Use: Adds a rich roast character and dark espresso like flavours.
Rate: Up to 10%

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

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malt

Roasted Wheat Malt

Our Roasted Wheat Malt is produced by roasting unmalted wheat.Using Gladfield Roasted Wheat is an excellent way to impart roasted coffee and chocolate flavours without adding any of the bitterness that can sometimes come from using Roasted Barley or Chocolate Malts. This malt is a great addition to any darker beer style.

Use: Adds light roast coffee & chocolate flavours and unique wheat impact.
Rate: Up to 15%

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

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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

Our Rye Malt is produced from locally grown rye corn. rye does not have an outer husk so it benefits from a finer mill setting than our malted barleys. The rye is malted with the same care as our other malts and modifies beautifully in the kiln. This malt infuses the traditional light spicy rye flavours and colour to beers and gives the drinker a clean, dry mouth feel when drunk. We recommend a starting percentage of 10% that can then be increased up to 50% for more rye flavour.

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

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malt

Shepherds Delight Malt

Shepherds Delight Malt has a concentrated or intense deeper flavour than our Aurora Malt. It will provide a potent bready, toasted, cola flavour with a lingering fruity sweetness and red hue to the brewed beer. This malt should be used sparingly because it gives a powerful malt flavour to the beer similar to a decoction mash. Using too high a concentration of this malt could lead to bitterness in the final beer. We recommend combining Shepherds Delight Malt with our Vienna Malt to give a balancing sweetness.

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

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malt

Sour Grapes Malt

Gladfield’s Sour Grapes Malt is designed to be used to adjust pH in the brew house mash. Sour Grapes Malt is produced by encouraging lactic growth during germination from naturally present bacteria on the grain, and then washing the malt in a lactic bath using the same Lactobacillus strain, before kilning.

As a guide, 1% of this milled malt will drop mash pH by 0.1. It can also add a mild lactic sourness to the brewed beer.

We recommended between 1% and 5% of our Sour Grapes Malt is used to achieve target mash pH.

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

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malt

Supernova Malt

Supernova malt is a new roasted malt from Gladfield that adds nutty, toasted caramel flavours to a beer. It can be used as a replacement for traditional crystal malts to change the flavour characteristics and reduce the beers residual sweetness. We start this malt with Canterbury winter barley and take it through our germination process before it is roasted to develop flavour and colour.

This is a great malt to be used in any beer style. We have already seen it used in Pilsners and IPAs between 10 – 25%. We also recommend its use in an Amber Ale up to 25%, it adds a rich depth of malty flavour and really makes this style shine. It goes well in a Porter up to 10-15%, complementing the darker roast malts and adding complexity. Also great for Pale Ales for great toasty caramel flavours that won’t overtake the hops, use 5-10%

Use: Adds toasted, caramel, nutty flavours to a beer
Rate: Up to 25%

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

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malt

Toffee Malt

We make our unique Toffee Malt by taking a lower to mid-range nitrogen winter or autumn barley variety, roasting the resulting malt at very low temperatures, and then caramelise the malt. The low temperature and slower roasting produces a malt with a very light colour, a chewy consistency, with honey or toffee flavours. Our Toffee Malt is very popular. Not only does it add a wonderful malty, honey toffee flavour to lighter coloured beers but it also enhances beer stability, body and mouthfeel.

Due to the higher moisture content of our Toffee malt, we advise that when milling, the Toffee
malt is blended through with your base malts. This ensures a good crush and full release of
flavour.

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

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malt

Vienna Malt

Gladfield’s Vienna Malt is made using a blend of winter and spring barley varieties with a higher nitrogen content. Our germination and kilning results in a sweeter, malty character with a golden to orange colouring that is slightly darker than our Ale Malt. Vienna Malt imparts hints of toasts or biscuit malt aromas and flavours to the finished beer. Due to its light colour, Vienna Malt is very versatile and compliments a wide range of other malts. Our Vienna Malt has a kiwi twist but still has the usual characteristics of typical Vienna malt and is ideal for brewing darker lagers or Märzen style beers. We have found our Vienna Malt combines particularly well with our Gladiator Malt and Toffee Malt, and gives a big white head and a lovely golden colour to make a very drinkable session beer.

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) %

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malt

Wheat Malt

Gladfield Wheat Malt is produced from an old English wheat variety that modifies very well, resulting in a higher yield. This malt gives clean light coloured wort. Wheat Malt can be used in many beer styles to add head retention, body and a wheat malty flavour to the finished beer.

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) %

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