Distilling Malt Range
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 diastatic power for 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 |
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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 |
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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 |
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