This gives a sweetnessĬrystal Malts have no diastatic power, so must always be used in conjunction with a base malt. We then roast our Crystal Malts in our high-tech purpose-built roasting drum making sure that the crystallisation process is even throughout. This converts the sugars while they are still in the grain. Gladfield’s Crystal Malts are made from lower to mid-range nitrogen winter or autumn barley varieties, that are soaked in water, germinated, left wet and then heated. Malts, are used to add colour, flavour and sweetness to beer. Use: Adds deep coffee, chocolate and dark roast flavours. It has lovely coffee/chocolate aromas and is a big hit with Porter and Stout drinkers. Gladfield Dark Chocolate Malt is dark in colour and light on astringency due to our unique roasting technique. Use: Adds coffee, chocolate and roast flavours. This malt gives fantastic roasted and espresso coffee like flavours. It is produced in a similar way but roasted to a lower temperature and has a lighter colour. Gladfield Light Chocolate Malt is a lighter version of our Dark Chocolate Malt. Gladfield’s Chocolate Malts are still darker malts, but impart smooth roast flavours to the brewed beer. At Gladfield Malt, we have perfected a unique process that keeps the husk moist during the roasting process which limits these bitter and astringent flavours fromįorming. These flavours are formed when the husk is burnt during the roasting process. The higher enzymatic activity in Chit Malt can also increase mash efficiency and starch conversion rates when paired with these cheaper, unmodified cereal grains.Ĭhit Barley and Wheat are under-modified malts with high molecular weight protein contents, that can improve starch conversion rates as well as mouthfeel, body and foam stand in your next beer.īrewers are often wary of using Chocolate Malts because they are often associated with imparting bitter, harsh and astringent flavours. Use alone, as a substitute for raw, flaked and rolled grains or in conjunction with Chit Barley. Chit Wheat can add noticeable body and velvety mouthfeel, due to wheat’s high protein content, combined with killing it at the chitting stage. In our opinion a must malt to use in Sour beers, Saisons, Hazy beers and Low alcohol beers.Ĭhit Wheat offers new options for your Saisons, Sours, Low alcohol beers or Hazy Pale Ales. The flavour impact in a beer is minimum if used at rates between 1-4%, with subtle green, grassy, raw grain flavours developing when used in higher percentages.Ī great malt to achieve superior foam stability. They can also impart added mouthfeel, particularly in drier beer styles like Sours and Saisons.Ĭhit Malt is a great alternative to using raw adjuncts. Beers produced with Chit Malts retain higher protein content and these proteins contribute to increased levels of foam-positive proteins and improved head retention. These remain in the beer at higher levels, after fermentation. Kilning at this point leaves long protein chains in the malt from the enzymes produced at chitting. Precisely how Chit Malt can improve a beer’s mouthfeel and head retention results from when we kiln the malt during the early stages of starch modification. Chit malt has a particularly high level of inherent starter enzymes, which contribute significantly to improving the conversion of starch, thus increasing the yield. The term “chitting” in malt represents the first stage of germination, where the barley has taken up enough moisture from steeping to start the magic process of converting starch into soluble sugars. Shelf life: At least one year when stored properly in dry conditions. Use: Aurora Malt adds a rich malt flavour to beers. RedBack and Shepherds Delight malts bring out the red colours of Aurora and also introduce complementary flavours to the finished beer. Crystal Malt will add sweetness to Aurora Malt and further enhance the bready and fruitcake aromas. This malt is ideal for brewing dark ales, Belgium styles, and high alcohol beers. The resulting Maillard reaction is responsible for the colour, flavour and aroma of our Aurora Malt. The barley has undergone a long traditional germination process followed by aĬarefully controlled kilning regime to create a reaction between the complex sugars and amino acids. If you want to make that big malty, robust beer, then this is a great malt to use. Gladfield’s Aurora Malt is an aromatic malt which has been developed to produce rich bready, fruit cake aromas and imparts an orange/red colour to the brew.
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