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Signature Malt is a no-compromise malt designed from start to finish specifically for Australian craft breweries. It starts by selecting the best barley in the country from the best performing region.
VICTORIAN TUNGAMAH BAUDIN BARLEY IS THIS YEAR'S SIGNATURE MALT
TRACEABILITY - Sourcing from one site gives brewers... Read More
Signature Malt is a no-compromise malt designed from start to finish specifically for Australian craft breweries. It starts by selecting the best barley in the country from the best performing region.
VICTORIAN TUNGAMAH BAUDIN BARLEY IS THIS YEAR'S SIGNATURE MALT
TRACEABILITY - Sourcing from one site gives brewers perfect clarity on... Read More
A light golden colour and smooth clean flavour make this malt a perfect base for any brew, but particularly Pale Ales, Pilsners and IPA's.
SPECIFICATIONS:
* Colour (EBC): 3.0 - 4.0
* Extract (% FGDB): > 80
* Raw Material: Barley
* Malted: Yes
Kilning at a slightly higher temperature than Pale Malt results in a slightly darker colour and fuller flavoured base malt, typically found in traditional English Ales.
SPECIFICATIONS:
* Colour (EBC): 5.0 - 7.0
* Extract (% FGDB): > 80
* Raw Material: Barley
* Malted: Yes
Signature Malt is a no-compromise malt designed from start to finish specifically for Australian craft breweries. It starts by selecting the best barley in the country from the best performing region.
VICTORIAN TUNGAMAH BAUDIN BARLEY IS THIS YEAR'S SIGNATURE MALT
TRACEABILITY - Sourcing from one site gives brewers... Read More
"Munich provides a more robust, malty flavour and rich golden colour than Vienna, adding depth and body without excessive sweetness."
"Munich provides a more robust, malty flavour and rich golden colour than Vienna, adding depth and body without excessive sweetness."
"Kilned at a higher temperature than Pale and Ale malts but still retaining sufficient enzyme activity to be used as a base malt, Vienna imparts a light golden to orange colour and a distinctive nutty aroma."
"The lightest of the crystal malts with its brilliant golden colour, Caramalt is valued for its full caramel flavour. Caramalt is made from green malt, but is roasted at lower temperatures and for a shorter time than typical Crystal Malt."
"With colour varying from a light, honey shade to a deep gold depending on the length of the final roasting stage, Joe White Maltings' Dark Crystal Malt provides sweet caramel and toffee flavours as well as contributing to body, foam stability and storage capabilities of beer."
"With colour varying from a light, honey shade to a deep gold depending on the length of the final roasting stage, Joe White Maltings' Extra Dark Crystal Malt provides sweet caramel and toffee flavours as well as contributing to body, foam stability and storage capabilities of beer."
"With colour varying from a light, honey shade to a deep gold depending on the length of the final roasting stage, Joe White Maltings' Light Crystal Malt provides sweet caramel and toffee flavours as well as contributing to body, foam stability and storage capabilities of beer."
"With colour varying from a light, honey shade to a deep gold depending on the length of the final roasting stage, Joe White Maltings' Medium Crystal Malt provides sweet caramel and toffee flavours as well as contributing to body, foam stability and storage capabilities of beer."
"The lightest of the roasted malts, with a biscuity flavour and a subtle ochre colour."
"The darkest of the roast products, providing a deep brown-black colour, Black Malt has a mild aroma while still providing a dry, bitter, burnt-coffee flavour."
"Chocolate Malt is a lightly roasted product with subtle notes of coffee, cocoa and chocolate and a rich brown colour."
"Roasted malts have varying colour and flavour profiles depending on the temperature and length of the final roasting stage, but will generally impart a smooth roasted flavour without excessive bitterness. Roasted malts can be used in dark beers for flavour or used in small quantities in all styles for colour correction."
"Roasted malts have varying colour and flavour profiles depending on the temperature and length of the final roasting stage, but will generally impart a smooth roasted flavour without excessive bitterness. Roasted malts can be used in dark beers for flavour or used in small quantities in all styles for colour correction."
Roasted barley provides a beautiful rich red-black colour and a slightly more astringent flavour than Black Malt.
"Producing beautiful dark golden tones, Crystal Wheat Malt provides a smooth nutty profile with mild notes of caramel and biscuit. Used to enhance foam retention and mouthfeel while providing a clean finish to any beer."
"Raw wheat produces beers less sweet and full bodied than those made with malted wheat, making it an excellent choice for more crisp and refreshing styles. Higher protein levels of wheat greatly enhance its contribution to foam stability and increase the beer's mouthfeel."
"With a milder flavour than both Black Malt and Roasted Barley, Roasted Wheat Malt is used mainly for colouring and improving the body of dark beers."
"Premium White Wheat is malted in the same way as barley and is used as a base malt in the production of classic wheat beers. At lower percentages of the grist, wheat malt can also be added to any number of beer styles to enhance foam stability and mouthfeel."
