CRISP Cara Gold Malt

The darkest of our roasted malts. When you need an intensely darkcolour for stouts and porters this is an excellent malt to use.

Belgian Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Château Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process.

Belgian Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Château Melano Light malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process.

Château Oat malt is produced from naked oat kernels. This type of malt has a very low diastatic power and moderate extract values.

A pale Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.

It is an acidulated with lactobacilli barley malt which lowers the mash pH and is used when brewing with bicarbonate-rich water.

Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached.

A medium Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.

Belgian coffee malt. First slightly kilned then roasted at up to 220°C.

Enzymatically active special type of malt used in the production of a wide variety of beer styles and whisky.

Caramel Malt reinforces the typical “caramely” malt aroma of the beer. It gives the beer a darker colour and increases froth stability. In addition it strengthens the full-bodied character of the beer. The malt is malted, sugared and finally gently roasted using a special process.

Coloured malt (roasted malt) gives the beer greater depth of colour and adds fine nuances of chocolate or coffee aromas. The malt flavour is also emphasised. It’s imparts an astringent, smoky flavour and as well as Porter it is used in many dark beers and stouts.

Treated by being smoked during kilning over a fire made from Scottish peat moss.

Belgian brown malt. Specially germinated and kilned at up to 110°C.

Distinct Belgian aromatic malt with unique aroma and flavour profile. A particular production process developed by Castle Malting.

Cara Malt is a very low colour Crystal Malt which has an almost completely glassy endosperm. It contains a greater degree of sweetness tan Crystal Malt and the harsher nutty roasted flavours are not present.