BASE, DISTILLER & SPECIALTY MALT VARIETIES
Our Sub-Base Malts & Complementary Products
Gladfields' Sub-Base 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.
Aurora Malt
Sub-Base Malt
Also known as: Honey and Melanoidin 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 styles, 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 and also introduce complementary flavours to the finished beer.
Use: Aurora Malt adds a rich malt flavour to beers.
Rate: Up to 100%
Packaging options: 1kg, 5kg, 25kg.
| 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 | 46 |
| 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 |
Big O – Malted Oats
Sub-Base Malt
Big O- Malted oats are a great addition to use instead of a rolled or flaked product. Whole oats are fully modified and kilned to give a rich oat, nutty flavour. Big O -Malted Oats have a few great attributes that make a preferred product for Stouts and Hazy IPAs: They have a large, thick husk which greatly aids in sparging and run-off. They have much more flavour – kilned to enhance the nutty, oaty flavours and bring more to the table than a flaked product. They bring the same silky smoothness to a beer that a rolled oat will. Big O provides a better haze than rolled oats alone in your hazy IPAs. Some brewing notes: The oats and husk will absorb more water so be prepared to increase the amount of your strike water. Mix the oats with the barley during milling to help deliver an even crush.
| EBC Test Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 5 | 3.2 |
| Extract – Fine Dry min% | 55-61 | 59.83 |
| Extract - Coarse Dry | 56.66 | |
| Extract - Fine As-is | 59.1 | |
| Extract - Coarse As-is | 55.97 | |
| Saccharification time | <10 | |
| Odour | normal | |
| Wort Colour | 2.1-5.0 | 3.3 |
| Total Nitrogen (%) | 1.7-2.0 | 1.9 |
| Kolbach Index | 25-30 | 26.00 |
| pH | 5.7-6.1 | 5.90 |
| FAN (mg/l)min | 80-120 | 100.00 |
Gladiator Malt
Sub-Base Malt
Also known as: Dextrin and/or Carapils®
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.
Use: To provide extra foam stability, body and mouth feel to the brewed beer.
Rate: Up to 15%
Packaging options: 1kg, 5kg, 25kg.
| EBC Test Method | Specification |
|---|---|
| Moisture (max) % | 5 |
| Extract - Fine Dry | 81 |
| Wort Colour | 5-10 |
| Typical Colour | 8.2 |
Maize Malt – Precrushed
Sub-Base
— We are now supplying Maize Malt pre-crushed from batch 007 onwards.
Premium maize grown in the South Island of New Zealand that has a starchy taste, blend flavour. Maize Malt adds mild, less malty flavour to beers and less body. It also provides a drier and crisper beer.
Typical Beer Styles include American Light Lager, Mexican Lagers, Pilsners. It is also suited for Bourbon Whisky making. Typical usage rates are up to 25% in beer and 51% in distilling.
You should crush Maize Malt along with other malts. No need to adjust the mill, cook it, step mash or mill it separately. You can keep the same mill gap size and mill the Maize with the other malts on your grain bill to aid the flow. If your mill rollers have good knurling, this will work. However, the Maize has a slippery outer skin, and some brewers have been milling the Maize Malt by wetting the grain before mixing with the other malt prior milling. Or you can bash the Maize Malt bag with a rubber hammer before milling.
We recommend adding Rice or Oat Hulls to recipes using more than 10% of Maize Malt to avoid a stuck mash.
Use: Maize Malt adds mild less malty flavour to beers. Provides a drier and crisper beer.
Rate: Up to 100%
Packaging options: 1kg, 5kg, 25kg.
| EBC Test Method | Specification | Typical Analysis |
|---|---|---|
| Moisture (max) % | 3.0-5.0 | 4.5 |
| Extract - Fine Dry min% | 60-75 | 67 |
| Extract - Coarse Dry | 57 | |
| Extract - Fine As-is | 64 | |
| Extract - Coarse As-is | 54.00 | |
| Saccharification time | <10 | |
| Odour | Normal | |
| Wort Colour | 2.5-2.8 | 2.5 |
| Total Nitrogen (%) | 1.3-1.6 | 1.4 |
| Kolbach Index | 20-22 | 21 |
| pH | 5.8-6.0 | 5.85 |
| FAN (mg/l) min | 80-100 | 87 |
Munich Malt
Sub-Base 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.
Use: A base malt suitable for brewing German-style beers, or when a dry toasted nutty flavour is required.
Rate: Up to 100%
Packaging options: 1kg, 5kg, 25kg.
| 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 |
Rye Malt
Sub-Base 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.
Use: Gives colour, spicy flavours and a clean, dry mouth feel.
Rate: Recommend starting with 10%, can then be increased up to 50% for more rye flavour.
Packaging options: 1kg, 5kg, 25kg.
| EBC Test Method | Typical Analysis |
|---|---|
| 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 |
Sour Grapes Malt
Sub-Base 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.
The acid content of our Sour Grapes Malt is 2%. As a guide, 1% of this milled malt will drop mash pH by 0.2. 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.
Use: Use to lower mash pH.
Rate: Up to 5%
Packaging options: 1kg, 5kg, 25kg.
| EBC Test Method | Typical Analysis |
|---|---|
| Moisture (max) % | 6.5 |
| Extract - Fine Dry (min) % | 26 |
| Wort Colour | 3-6 |
| pH | 3.3-3.6 |
Vienna Malt
Sub-Base 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 complements 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.
Use: A sweet malty character and light toast malt flavour. Perfect for a Vienna lager or a Märzen style beer.
Rate: Up to 100%
Packaging options: 1kg, 5kg, 25kg.
| 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 |
Wheat Malt
Sub-Base 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.
All the wheat grain that we use on our Wheat Malt is single sourced from the Birkett Family from Leeston, Canterbury.
Use: For making wheat beers and to add body and head retention.
Rate: Up to 70%
Packaging options: 1kg, 5kg, 25kg.
| 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 (%) | 1.5-1.9 | 1.7 |
| Kolbach Index | 33-40 | 34 |
| pH | 5.7 - 6.2 | 5.9 |
| Diastatic Power (WK) min. | 240 | 260 |
| FAN (mg/l) min | 85 |
Can’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.
