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Category: Specialty Malts

Specialty Malts

If you’re looking for something different, try some of our specialist malt. Using rye, wheat or oats can help to enhance the body and improve head retention, whilst creating deep flavours and spice to the beer.

By malting these grains using a variety of techniques, including our RevTech Speciality Malt Plant, our maltsters are able to elevate these humble grains into malts that are bursting with flavour and mouthfeel.

As new beer styles emerge it is often the malts that shine bright; from the creamy body of a NEIPA created by adding our Naked Oat Malt, to the deep red tone and spice notes in a Rye IPA from our high colour Rye Malt, our speciality malts are here to add that something extra.

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  • Crisp – No. 19 Maris Otter Ale Malt

    The No. 19 floor at our Great Ryburgh maltings dates back to when Crisp began and has been producing malt virtually uninterrupted since the late 19th century.

    We take our superior Maris Otter® barley and malt it in the traditional way; hand-turned, germinated slowly on the floors and kilned for over three days to maximise the robust flavours associated with Maris Otter® Ale Malt. The result is a rich malt of superior quality; a true celebration of heritage and malting knowhow.

  • Crisp – Rye Malt

    In brewing, when mixed with barley malt, Rye Malt can improve head retention, improve mouthfeel and introduce flavour changes of a toffee/caramel note at lower inclusion rates and a spicy after-palate at higher inclusion rates.

    Most notably, Rye Malt will also impart a reddish hue to beers.

    *Rye Malt is higher in beta-glucans which can cause issues at higher rates. Recommend rice hulls.

  • Crisp – Dark Munich – A magical thing happens when amino acids and reducing sugars combine at critical temperatures; the Maillard reaction. Starting with higher protein spring barley we germinate to higher levels of modification then adjust early kilning conditions to utilise the malt enzymes to hydrolyse protein and convert starch in sugars.

    Finally, a long drying phase with a higher temperature results in the Maillard reaction taking place to produce pronounced rich malt, freshly baked bread crust and the characteristic Munich bite at the back of the palate.

  • Crisp – Dextrin Malt – Dextrin Malt is produced by constraining the germination phase, which results in retention of higher molecular weight polysaccharides which will provide positive attributes to the finished beer in terms of greater body and mouthfeel. These dextrins will contribute positively to head formation.

  • Crisp – Our Light Munich Malt is created by taking Vienna Malt a stage further in the kiln. The additional heat promotes melanoidin reactions to produce rich bread crust flavours. Again, Light Munich Malt can be used as a base since the enzymes are suitably preserved in this malt. The use of Munich and Vienna Malts are not just for German style beers, they add a beautiful subtle complexity to many beer styles.

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  • Crisp – Wheat Malt – In brewing, Wheat Malt can be used as the base malt at around 55% inclusion for wheat beers. When mixed with barley malt, Wheat Malt can improve head retention, improve mouthfeel and introduce flavour changes in other beer types.

  • Crisp – In the 1840s English maltsters developed air kilning techniques that would pave the way for light coloured beers. German brewers took this technique back to Vienna and Munich respectively and the malt styles were born. Our Vienna Malt is made from English 2-row spring barley and is kilned to a slightly higher temperature than our Best Ale Malt. The result is a golden-hued wort with a sweet, bread-like aroma and flavour. Since it is a conventionally kilned malt, Vienna can be used as a base and is perfect for creating its namesake, Vienna lager, in addition to other styles.

  • Crisp – Wheat Malt – In brewing, Wheat Malt can be used as the base malt at around 55% inclusion for wheat beers. When mixed with barley malt, Wheat Malt can improve head retention, improve mouthfeel and introduce flavour changes in other beer types.

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