As well as barley malt Crisp Malting Group can offer a range of special products from other malted cereals such as wheat, naked oats, rye and triticale. For brewing these products have a range of special attributes (see below) to provide that little extra something to beers. For baking all of these products can be supplied as whole grain or as flakes, kibbles or flours to introduce new flavours and textures.
Wheat Malts: typical analysis
Low Colour Wheat Malt (LCWM)
For brewing, mixed with barley malt, wheat malt can improve head retention,
improve mouthfeel and introduce flavour changes.
Naked Oat Malt: typical analysis
For brewing, mixed with barley malt, naked oat malt can improve mouthfeel and
introduce notes of a toasted, biscuity aroma and palate.
For both brewing and baking naked oat malt can contribute beta-glucans,
otherwise known as soluble fibre, to add an extra, health-promoting property.
Rye Malt: typical analysis
For brewing, mixed with barley malt, rye malt can improve head retention,
improve mouthfeel, introduce flavour changes of a toffee/caramel note at lower
inclusion rates and a spicy after-palate at higher inclusion rates. Most notably,
rye malt will impart a reddish hue to beers.
Triticale Malt: typical analysis
brewing, mixed with barley malt, triticale malt has been reported