Naked Oat Malt – Crisp – per kg
R55.00 incl. VAT
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 – Naked Oat Malt
Any naked oat malt (naked means it is husk free).
2.0 – 7.0
NEIPAs, oatmeal stout, oaty pale ales.
Crisp Naked Oat Malt has become a stalwart of the NEIPA recipe. We malt naturally naked oats to increase potential extract. Naked Oat Malt gives a lovely creaminess and mouthfeel in all styles of beer and is especially suited to juicy hop bombs and heavy beers. They also impart a toasted, biscuit aroma and palate.
Oats are high in β-glucan and for both brewing and baking uses Naked Oat Malt can contribute beta-glucans (soluble fi bre) to add an extra property. If run-off is a concern at higher addition rates, mix 50/50% with our Flaked Torrefied Oats.
See product leaflet under the attachment tab,
|Dimensions||20 × 30 × 25 cm|
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Naked Oat Malt - Product LeafletDownload
Product leaflet showing information and typical analysis.
Crisp – Crystal 400 – Dark Crystal Malt has the highest degree of caramelisation. The flavours are now transformed into sultanas, raisins, plums and dark, dried fruits. By now the sugars are actually being broken down by chemical processes and so the residual sweetness that the other Crystal Malts impart are being replaced by an increase in bitter flavours. Crystal Malt sugars are non-fermentable so add a level of dextrin sugars that are preserved through to the final beer.
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.
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 – Brown Malt. The colour is produced in the same manner as Amber, but is roasted for that bit longer to give a nutty roast dryness with a light brown hue, perfect for brown ales and milds.
Remember that when assessing roasted malts, it is the resultant colour and flavour of the wort and beer that is important rather than the colour of the outer barley husk of the malt in your hand. Different varieties of barley may give roasted malts with differing husk colour, but will produce wort with the expected colour and fl avour when mashed.
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