Specialist Malts grain

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)

IoB Analysis
LCWM
EBC Analysis
LCWM

Moisture

%

6.0

 

Moisture

%

6.0

Extract (dry)

lO/kg

325

Fine Extract (dry)

%

85.5

Colour (450g)

OEBC

3.5

 

Colour

OEBC

4.0

DP

OIoB

130

 

DP (dry)

WK

400

Total Nitrogen

%

2.00

 

Total Nitrogen

%

2.00

Tot Sol Nitrogen

%

0.85

 

Tot Sol Nitrogen

%

0.95

SNR

43

 

Kolbach Index

48

Free Amino Nitrogen

mg/l

155

 

Free Amino Nitrogen

mg/l

185

Wort Beta-Glucan

mg/l

30

 

Wort Beta-Glucan

mg/l

30



High Colour Wheat Malt (HCWM)

IoB Analysis
HCWM
  EBC Analysis
HCWM

Moisture

%

4.5

 

Moisture

%

4.5

Extract (dry)

lO/kg

320

 

Fine Extract (dry)

%

84.5

Colour (450g)

OEBC

20

 

Colour

OEBC

23

DP

OIoB

65

 

DP (dry)

WK

200

Total Nitrogen

%

2.00

 

Total Nitrogen

%

2.00

Tot Sol Nitrogen

%

0.80

 

Tot Sol Nitrogen

%

0.90

SNR

 

40

 

Kolbach Index

 

45

Free Amino Nitrogen

mg/l

150

 

Free Amino Nitrogen

mg/l

180

Wort Beta-Glucan

mg/l

30

 

Wort Beta-Glucan

mg/l

30


For brewing, mixed with barley malt, wheat malt can improve head retention,
improve mouthfeel and introduce flavour changes.


Wheat
Rye
Naked Oats
Triticale

Naked Oat Malt: typical analysis

IoB Analysis
Naked Oat
  EBC Analysis
Naked Oat

Moisture

%

3.5

 

Moisture

%

3.5

Extract (dry)

lO/kg

285

 

Fine Extract (dry)

%

75.5

Colour (450g)

OEBC

2.0

 

Colour

OEBC

2.3

DP

OIoB

15

 

DP (dry)

WK

50

Total Nitrogen

%

2.10

 

Total Nitrogen

%

2.10

Tot Sol Nitrogen

%

0.40

 

Tot Sol Nitrogen

%

0.45

SNR

 

19

 

Kolbach Index

 

21

Free Amino Nitrogen

mg/l

65

Free Amino Nitrogen

mg/l

80

Wort Beta-Glucan

mg/l

350

Wort Beta-Glucan

mg/l

550


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

IoB Analysis
Rye malt
  EBC Analysis
Rye malt

Moisture

%

4.0

Moisture

%

4.0

Extract (dry)

lO/kg

325

Fine Extract (dry)

%

85.5

Colour (450g)

OEBC

18

Colour

OEBC

20

DP

OIoB

45

DP (dry)

WK

145

Total Nitrogen

%

1.50

Total Nitrogen

%

1.50

Tot Sol Nitrogen

%

0.75

Tot Sol Nitrogen

%

0.85

SNR

50

Kolbach Index

57

Free Amino Nitrogen

mg/l

150

Free Amino Nitrogen

mg/l

180

Wort Beta-Glucan

mg/l

30

Wort Beta-Glucan

mg/l

30


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

IoB Analysis
Triticale
  EBC Analysis
Triticale

Moisture

%

4.0

Moisture

%

4.0

Extract (dry)

lO/kg

325

Fine Extract (dry)

%

85.5

Colour (450g)

OEBC

5.0

Colour

OEBC

5.5

DP

OIoB

130

DP (dry)

WK

410

Total Nitrogen

%

1.55

Total Nitrogen

%

1.55

Tot Sol Nitrogen

%

0.60

Tot Sol Nitrogen

%

0.70

SNR

39

Kolbach Index

45

Free Amino Nitrogen

mg/l

120

Free Amino Nitrogen

mg/l

150

Wort Beta-Glucan

mg/l

70

Wort Beta-Glucan

mg/l

90

For brewing, mixed with barley malt, triticale malt has been reported to increase
brewhouse yield and introduce new flavour notes.


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