Fermentable Types
| Fermentable Type | Yeild | Colour | Converted | Mashed | Acidity Type | Description | Validated ↓ | |
|---|---|---|---|---|---|---|---|---|
| Acidulated Malt (Weyermann) | 78.0 | 5.0 | No | Yes | acid |
Lowers the pH level of the wort, for better fermentation & improved flavor stability. Yields an acid rate of 50-55%.
|
(Not Available) | |
| Golden Promise (Thomas Fawcett Floor Malted) | 78.0 | 6.0 | No | Yes | base |
This Scottish Spring barley produces a sweet, clean flavour.
|
(Not Available) | |
| Golden Promise Malt (Simpsons) | 78.0 | 6.0 | No | Yes | base |
This Scottish Spring barley produces a sweet, clean flavour.
|
(Not Available) | |
| Halcyon Malt (Thomas Fawcett Floor Malted) | 78.0 | 5.75 | No | Yes | base |
Halcyon is a barley variety that was bred from Maris Otter & Sargent. Tends to produce a sharper wort than Maris Otter.
|
(Not Available) | |
| Maris Otter Malt (Bairds) | 78.0 | 6.0 | No | Yes | base |
This winter barley is a firm base malt favourite amongst brewers. It has the rich, nutty character sought in british Ales.
|
(Not Available) | |
| Maris Otter Malt (Thomas Fawcetts Floor Malted) | 78.0 | 5.75 | No | Yes | base |
This winter barley is a firm base malt favourite amongst brewers. It has the rich, nutty character sought in british Ales.
|
(Not Available) | |
| Perle Malt (Bairds) | 78.0 | 6.0 | No | Yes | base |
A very popular winter barley with British breweries. Sits between Golden Promise & Maris Otter in terms of flavour profile.
|
(Not Available) | |
| Amber Malt (Bairds) | 76.0 | 100.0 | No | Yes | base |
Used in English browns, milds, porters & old ales to add colour & a biscuit taste.
|
(Not Available) | |
| Barley Flaked (Bairds) | 70.0 | 3.0 | No | Yes | base |
Used to increase body of beer.
|
(Not Available) | |
| Barley Roasted Malt (Bairds) | 55.0 | 1400.0 | Yes | Yes | roast |
Used in the production of dry or bitter Stouts & other dark beers,or in small amounts for colour adjustment in lighter beers.
|
(Not Available) | |
| Black Malt (Bairds) | 55.0 | 1400.0 | Yes | Yes | roast |
Flavour is more intense than Chocolate malt. Adds a strong burnt coffee flavor.
|
(Not Available) | |
| Brown Malt (Bairds) | 70.0 | 145.0 | No | Yes | base |
Imparts a dry, biscuit flavour. Used in nut brown ales, porters and some Belgian ales.
|
(Not Available) | |
| Caraamber Malt (Weyermann) | 76.0 | 70.0 | Yes | Yes | crystal |
Medium caramel malt. Imparts fuller body & improved malt aroma to dark beers, particularly German altbiers, stouts, bocks and porters. Sustitute for Belgian Biscuit.
|
(Not Available) | |
| Caraaroma Malt (Weyermann) | 78.0 | 400.0 | Yes | Yes | crystal |
Very dark caramel malt with aromatic properties. Adds deep red color and aroma. Substitute for "Belgian Special B"
|
(Not Available) | |
| Carahell Malt (Weyermann) | 72.0 | 25.0 | No | Yes | crystal |
Light colored caramel malt. Adds body, rounder flavour, deep saturated colour and aroma. Use up to 30% in low alcohol beers.
|
(Not Available) | |
| Caramalt Malt (Barett Burston) | 72.0 | 42.5 | No | Yes | crystal |
Light crystal malt with distinct caramel taste. Improves body & head retention.
|
(Not Available) | |
| Caramunich Type 1 Malt (Weyermann) | 71.0 | 90.0 | No | Yes | crystal |
Light crystal malt. Adds maltiness, flavor, deep saturated colour and aroma. Used to create Bocks, Dark beers, Oktoberfest beers.
|
(Not Available) | |
| Caramunich Type 2 Malt (Weyermann) | 71.0 | 120.0 | No | Yes | crystal |
Light crystal malt. Adds maltiness, flavor, deep saturated colour and aroma. Used to create Bocks, Dark beers, Oktoberfest beers.
|
(Not Available) | |
| Caramunich Type 3 Malt (Weyermann) | 71.0 | 150.0 | No | Yes | crystal |
Light crystal malt. Adds maltiness, flavor, deep saturated colour and aroma. Used to create Bocks, Dark beers, Oktoberfest beers.
|
(Not Available) | |
| Carapils Malt (Weyermann) | 73.0 | 4.0 | No | Yes | crystal |
Significantly increases foam/head retention and body of the beer. Great addition for the non-mash brewer brewer to enhance a beer.
|
(Not Available) | |
| Carared Malt (Weyermann) | 72.0 | 45.0 | No | Yes | crystal |
Gorgeous crystal malt, full body and aroma, deep red colour.
|
(Not Available) | |
| Choc Chit Malt (Joe White) | 73.0 | 700.0 | Yes | Yes | roast |
Sweeter, & more chocolate-like than regular chocolate malt.
|
(Not Available) | |
| Chocolate Malt Pale (Bairds) | 74.0 | 650.0 | Yes | Yes | roast |
Adds strong coffee flavor to your beer. The flavour is sharp & somewhat acrid. Used in Porters and sweet Stout.
|
(Not Available) | |
| Crystal Malt Pale (Bairds) | 76.0 | 100.0 | Yes | Yes | crystal |
Distinctive yet subtle caramel, toffee flavour, Also Improves head retention, aroma & body.
|
(Not Available) | |
| Crystal Malt Medium (Bairds) | 73.0 | 150.0 | Yes | Yes | crystal |
Distinctive medium intensity caramel, toffee flavour, Also Improves head retention, aroma & body.
|
(Not Available) | |
| Crystal Malt Dark (Bairds) | 71.0 | 240.0 | Yes | Yes | crystal |
Distinctive intense caramel, toffee flavour,with hints of burnt, roasted flavours. Improves head retention, aroma & body.
|
(Not Available) | |
| Maize Flaked (Bairds) | 56.0 | 2.0 | Yes | Yes | base |
Unmalted gelatinised corn. Used to add fermentables without increasing body. Use in light bodied ales and lagers.
|
(Not Available) | |
| Malt Extract - Dark | 96.0 | 100.0 | Yes | No | base |
Dark coloured dry malt extract, for general purpose use. Use in any medium to dark coloured beer.
|
(Not Available) | |
| Malt Extract - Light | 96.0 | 11.0 | Yes | No | base |
Pale coloured dry malt extract, for general purpose use. Use as a base malt for any lager or ale.
|
(Not Available) | |
| Munich I Malt (Weyermann) | 76.0 | 14.5 | No | Yes | base |
Light Munich malt. Used as a base for many German beer styles. Fest beers, bocks, ales. Enhances malty flavour and aroma.
|
(Not Available) |