Our Malts
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
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 Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 5 | 3.5 |
| Extract - Fine Dry min% | 79 | 80.5 |
| Extract - Coarse Dry | 79.5 | |
| Extract - Fine As-is | 78 | |
| Extract - Coarse As-is | 77 | |
| Saccharification time | 10 | 10 |
| Odour | Normal | |
| Wort Colour | 5 - 6 | 5.7 |
| Total Nitrogen (%) | 1.35 - 1.65 | 1.5 |
| Kolbach Index | 35 - 41 | 38 |
| pH | 5.7 - 6 | 6 |
| Diastatic Power (WK) min. | 150 | 190 |
| FAN (mg/l) min | 120 | 130 |
| Friability (min) % | 85 | 93 |
| Glassy Corns (max) % | 2 | 0.5 |
| P.U.G (max) % | 5 | 1.5 |
Back to top
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 Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 5 | 3.5 |
| Extract - Fine Dry min% | 79 | 80.5 |
| Extract - Coarse Dry | 79.5 | |
| Extract - Fine As-is | 78 | |
| Extract - Coarse As-is | 77 | |
| Saccharification time | 10 | 10 |
| Odour | Normal | |
| Wort Colour | 4.5 - 5.5 | 5 |
| Total Nitrogen (%) | 1.45 - 1.75 | 1.65 |
| Kolbach Index | 35 - 41 | 38 |
| pH | 5.7 - 6 | 6 |
| Diastatic Power (WK) min. | 160 | 200 |
| FAN (mg/l) min | 120 | 135 |
| Friability (min) % | 85 | 91 |
| Glassy Corns (max) % | 2 | 0.5 |
| P.U.G. (max) % | 5 | 1.5 |
Back to top
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 Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 5 | 3 |
| Extract - Fine Dry min% | 79 | 81 |
| Extract - Coarse Dry | 80 | |
| Extract - Fine As-is | 79 | |
| Extract - Coarse As-is | 78 | |
| Saccharification time | 10 | 10 |
| Odour | Normal | |
| Wort Colour | 35 - 60 | |
| Total Nitrogen (%) | 1.6 - 1.8 | 1.65 |
| Kolbach Index | 37 - 45 | 40 |
| pH | 5.1 - 5.8 | 5.9 |
| Diastatic Power (WK) min. | 150 | 170 |
| FAN (mg/l) min | 120 | 125 |
| Friability (min) % | 85 | 88 |
| Glassy Corns (max) % | 0.5 | |
| P.U.G. (max) % | 1.0 | |
| Wort Colour | 46 |
Back to top
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%
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%
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 Chocolate | 4.5 | 71 | 1200 - 1500 | 1300 |
| Light Chocolate | 4.5 | 71 | 850 - 1100 | 950 |
Back to top
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 Crystal | 6.5 | 78 | 40 - 70 | 50 |
| Medium Crystal | 6 | 78 | 90 - 130 | 105 |
| Dark Crystal | 6 | 78 | 175 - 225 | 200 |
Back to top
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 Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 5 | 3 |
| Extract - Fine Dry min% | 80 | 81 |
| Extract - Coarse Dry | 80 | |
| Extract - Fine As-is | 79 | |
| Extract - Coarse As-is | 78 | |
| Saccharification time | 10 | 10 |
| Odour | Normal | |
| Wort Colour | ||
| Total Nitrogen (%) | 1.4 - 1.7 | 1.65 |
| Kolbach Index | 38 - 43 | 40 |
| pH | 5.8 - 6 | 5.9 |
| Diastatic Power (WK) min. | 240 | 265 |
| FAN (mg/l) min | 120 | 125 |
| Friability (min) % | 85 | 88 |
| Glassy Corns (max) % | 0.5 | |
| P.U.G. (max) % | 1 |
Back to top
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 Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 5 | 3.5 |
| Extract - Fine Dry min% | 79 | 81 |
| Extract - Coarse Dry | 80.8 | |
| Extract - Fine As-is | 78.5 | |
| Extract - Coarse As-is | 77.5 | |
| Saccharification time | 10 | 10 |
| Odour | normal | |
| Wort Colour | 3.0 - 4.5 | 4 |
| Total Nitrogen (%) | 1.45 - 1.75 | 1.6 |
| Kolbach Index | 37.0 - 42 | 41 |
| pH | 5.7 - 6.0 | 6.0 |
| Diastatic Power (WK) min. | 240 | 250 |
| FAN (mg/l) min | 135 | 140 |
| Friability (min) % | 85 | 94 |
| Glassy Corns (max) % | 2 | 0.6 |
| P.U.G. (max) % | 5 | 1.0 |
| Screenings > 2.8 mm | 89% | |
| Screenings 2.5 - 2.8 | 10% | |
| Screenings 2.0 - 2.5 mm | 1% | |
| Screenings <2.0 mm | 0% |
Back to top
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.
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 (head retention), 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 Malt | 3.5 | 82 | 5 - 10 | 8 |
Back to top
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 Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 5 | 3.5 |
| Extract - Fine Dry min% | 79 | 81 |
| Extract - Coarse Dry | 80.8 | |
| Extract - Fine As-is | 78.5 | |
| Extract - Coarse As-is | 77.5 | |
| Saccharification time | 10 | 10 |
| Odour | Normal | |
| Wort Colour | 2.5 - 2.9 | 2.7 |
| Total Nitrogen (%) | 1.4 - 1.7 | 1.6 |
| Kolbach Index | 35 - 41 | 39 |
| pH | 5.8 - 6.1 | 6 |
| Diastatic Power (WK) min. | 240 | 250 |
| FAN (mg/l) min | 120 | 130 |
| Friability (min) % | 85 | 94 |
| Glassy Corns (max) % | 2 | 0.6 |
| P.U.G. (max) % | 5 | 1.0 |
Back to top
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 Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 5 | 3.8 |
| Extract - Fine Dry min% | 79 | 81.5 |
| Extract - Coarse Dry | 80.5 | |
| Extract - Fine As-is | 78 | |
| Extract - Coarse As-is | 77.7 | |
| Saccharification time | 10 | 10 |
| Odour | Normal | |
| Wort Colour | 3 - 5 | 3.9 |
| Total Nitrogen (%) | 1.35 - 1.65 | 1.5 |
| Kolbach Index | 35 - 41 | 40.5 |
| pH | 5.7 - 6.1 | 6 |
| Diastatic Power (WK) min. | ||
| FAN (mg/l) min | 120 | 135 |
| Friability (min) % | 85 | 95 |
| Glassy Corns (max) % | 0.4 | |
| P.U.G. (max) % | 0.8 |
Back to top
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 Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 5 | 3.5 |
| Extract - Fine Dry min% | 79 | 81 |
| Extract - Coarse Dry | 80.8 | |
| Extract - Fine As-is | 78.5 | |
| Extract - Coarse As-is | 77.5 | |
| Saccharification time | 10 | 10 |
| Odour | Normal | |
| Wort Colour | 3.2 - 4 | 3.8 |
| Total Nitrogen (%) | 1.4 - 1.7 | 1.6 |
| Kolbach Index | 35 - 41 | 39 |
| pH | 5.7 - 6.0 | 6 |
| Diastatic Power (WK) min. | 240 | 250 |
| FAN (mg/l) min | 120 | 130 |
| Friability (min) % | 85 | 94 |
| Glassy Corns (max) % | 2 | 0.6 |
| P.U.G (max) % | 5 | 1 |
| Phenols | 3 - 3.5ppm |
Back to top
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 Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 5 | 3 |
| Extract - Fine Dry min% | 79 | 81 |
| Extract - Coarse Dry | 79.5 | |
| Extract - Fine As-is | 79 | |
| Extract - Coarse As-is | 77.8 | |
| Saccharification time | 10 | 10 |
| Odour | Normal | |
| Wort Colour | 14 - 17 | 14.5 |
| Total Nitrogen (%) | 1.6 - 1.8 | 1.65 |
| Kolbach Index | 37 - 43 | 40 |
| pH | 5.6 - 5.9 | 5.9 |
| Diastatic Power (WK) min. | 160 | 170 |
| FAN (mg/l) min | 120 | 125 |
| Friability (min) % | 85 | 88 |
| Glassy Corns (max) % | 0.5 | |
| P.U.G. (max) % | 1 |
Back to top
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.
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 Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 5 | 3.5 |
| Extract - Fine Dry min% | 79 | 81 |
| Extract - Coarse Dry | 80.8 | |
| Extract - Fine As-is | 78.5 | |
| Extract - Coarse As-is | 77.5 | |
| Saccharification time | 10 | 10 |
| Odour | Normal | |
| Wort Colour | 3.2 - 4 | 3.8 |
| Total Nitrogen (%) | 1.4 - 1.7 | 1.6 |
| Kolbach Index | 35 - 41 | 39 |
| pH | 5.7 - 6 | 6 |
| Diastatic Power (WK) min. | 240 | 250 |
| FAN (mg/l) min | 120 | 130 |
| Friability (min) % | 85 | 94 |
| Glassy Corns (max) % | 2 | 0.6 |
| P.U.G. (max) % | 5 | 1.0 |
Back to top
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.
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%
RedBack Wheat
Limited release, contact Gabi for more information
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.
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 Barley | 4.5 | 72 | 1200 - 1500 | 1350 |
Back to top
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 Wheat | 4.5 | 71 | 450 - 600 | 550 |
Back to top
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.
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 Method | Specification |
|---|---|
| Moisture (max) % | 6 |
| Extract - Fine Dry min% | 81 |
| Saccharification time | 10 |
| Wort Colour | 4 - 10 |
| Total Nitrogen (%) | 1.6 - 1.9 |
| Kolbach Index | 40 - 60 |
| pH | 5.7 - 6.2 |
Back to top
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 Delight | 5 | 78 | 300 - 350 | 320 |
Back to top
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 Dry | Wort Colour (EBC) | pH | |
|---|---|---|---|---|
| Sour Grapes Malt | 6.5 | 26 | 3 - 6 | 3.6 - 3.8 |
Back to top
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%
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.
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 Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 5 | 3.5 |
| Extract - Fine Dry min% | 79 | 80.5 |
| Extract - Coarse Dry | 79 | |
| Extract - Fine As-is | 78 | |
| Extract - Coarse As-is | 77 | |
| Saccharification time | 10 | 10 |
| Odour | Normal | |
| Wort Colour | 6.5 - 8.5 | 6.8 |
| Total Nitrogen (%) | 1.6 - 1.8 | 1.65 |
| Kolbach Index | 37 - 43 | 40 |
| pH | 5.6 - 5.9 | 5.9 |
| Diastatic Power (WK) min. | 200 | 210 |
| FAN (mg/l) min | 120 | 140 |
| Friability (min) % | ||
| Glassy Corns (max) % | ||
| P.U.G. (max) % |
Back to top
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 Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 6 | 4.8 |
| Extract - Fine Dry min% | 81 | 85 |
| Extract - Coarse Dry | 84 | |
| Extract - Fine As-is | 81 | |
| Extract - Coarse As-is | 80 | |
| Saccharification time | 10 | 10 |
| Odour | Normal | |
| Wort Colour | 3.2 - 4.2 | 4.1 |
| Total Nitrogen (%) | 1.7 - 1.9 | 1.7 |
| Kolbach Index | 35 - 41 | 40 |
| pH | 5.7 - 6.2 | 5.9 |
| Diastatic Power (WK) min. | 240 | 260 |
| FAN (mg/l) min | 85 | |
| 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
