Scottish Heavy Peated Malt 50 – Crisp – per kg
R41.00 incl. VAT
Crisp – Scottish Heavy Peated Malt 50 – Utilising peat from Aberdeenshire and the same spring barley as our Premium Pot Still Malt, we slowly peat our malt to give fullest absorption of phenols by each grain. This results in a depth of flavour that will not fade in storage and will provide that hallmark peat character in your whisky.
Crisp – Scottish Heavy Peated Malt 50
Although primarily a distilling malt, it can be great in a Smoked Porter or other smoked beer!
Peat Smoke, Phenolic
Predicted Distilling Yield (PSY):
410L of pure alcohol per tonne of malt mashed in the distillery. (NB, efficiency factors vary from distillery to distillery). See this awesome link about spirit yields and proper mashing: Crisp Malt – Distilling Yield
Utilising peat from Aberdeenshire and the same spring barley as our Premium Pot Still Malt, we slowly peat our malt to give fullest absorption of phenols by each grain. This results in a depth of flavour that will not fade in storage and will provide that hallmark peat character in your whisky.
Our heavy peated malt is measured at upwards of 50 ppm of total phenol.
See product leaflet under the attachment tab,
|Dimensions||20 × 30 × 25 cm|
Scottish Heavy 50 Peat - Product LeafletDownload
Product leaflet showing information and typical analysis.
Brand: Cactus Craft
Crisp – Roast Barley, is our darkest grain and it is made from unmalted barley. The colour produced can be almost opaque and the flavour is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance.
Remember that these dark grains will have an acidifying effect on the mash, so ensure your salts have been adjusted adequately.
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.
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