Microbrewery Lightly Kilned Malt

Crisp Amber Malt (EBC 55-75)Also known as biscuit maltThe lowest colour of the roasted malts. After conventional kilning,the malt is transferred to our speciality malt plant. Here theflavour is transformed through the application of heat to give amalt that imparts a dry, toasted biscuit finish and a..

Crisp Black Malt (EBC 1100-1300)The darkest of our roasted malts. When you need an intensely darkcolour for stouts and porters this is an excellent malt to use. Despiteits reputation as a highly astringent malt, nothing could be furtherfrom the truth. This malt brings with it a roasted character wit..

Crisp Brown Malt (EBC 110-135)Crisp Brown Malt is a roasted malt that provides darker beers with anutty roast dryness with a light brown hue, perfect for Brown Alesand Milds.Crisp Brown Malt provides a smoothness to Porters and other Dark beers TASTING NOTES: TOASTED BREAD, DRY,NON-SWEET, RICHBEER S..

Crisp Chit Malt (EBC 2.4%)Chit Malt is a highly functional malt that has undergone a very short germination, resulting in a barely malted product. As a result, it retains a lot of its grain characteristics, and offers plenty with regards to mouthfeel properties.Chit Malt is a great addition for body..

Crisp Chocolate Malt (EBC 820-1000)Chocolate Malt shares many of the characteristics of Black Malt butbecause it is roasted for a shorter period of time and to a lower endtemperature the colour produced is reminiscent of chocolate. This lowertemperature means that it lacks the astringency of Black M..

Crisp Dextrin Malt (EBC 2.0-3.0)Dextrin Malt is produced by constraining the germination phase, whichresults in retention of higher molecular weight polysaccharides whichwill provide positive attributes to the finished beer in terms of greater bodyand mouthfeel. These dextrins will contribute positi..

Crisp Low Colour Chocolate Malt (400-600 EBC)Low Colour Chocolate Malt imparts a delicate chocolate aroma and tastemuch like a mellow cold brew coffee, again, lacking the astringency ofthe more darkly roasted malts. Crisp Chocolate malt gives dry toasty flavours to rich dark beers TASTING NOTES:..

Crisp Roasted Barley (EBC 1100-1300)Roast barley is our darkest grain and it is made from unmalted barley.The colour produced can be almost opaque and the flavour is almostlike that of a dark, bitter roast coffee. In stouts a combination of chocolate,black malt and roast barley gives nice complexity..

Crisp Toasted Malted Oats - Small Batch Series (EBC 1.4%) Produced on the only low energy continuous flow malt roasting tower in the UK; Crisp’s Speciality Malt Plant, we’ve taken our much-loved Naked Oat Malt and gently toasted it to reveal a beautifully smooth palate, with aromas of flapjack and..

Dingemans Amber - Aromatic® MD Malt (40 - 60 EBC)Dingemans germinate their Amber - Aromatic® MD malt intensively and kiln it at higher temperatures, which means that many Maillard reactions occur during the production of these malts, which give the malt a strong malt aroma. This lends a red colour t..

Dingemans Biscuit 50 MD (47 - 70 EBC)Biscuit 50 MD is the lightest of Dingemans roasted malts and is produced in the roasting drum. By immediately starting to roast the malt, it gets distinctive flavours and aromas of warm bread and cookies, as well as its distinct brown colour. This roasted malt ca..

Dingemans Black Mroost 1400 MD (1300 - 1500 EBC)Dingemans Mroost 1400 MD malt, or de-bittered black, has been roasted in a roasting drum at high temperatures. When the malt reaches its desired colour, it’s quickly chilled. This Mroost 1400 MD malt has a strong aroma of chocolate and cocoa nibs and l..

Dingemans Chocolate Mroost 900 MD (800 - 1000 EBC)Dingemans Mroost 900 MD malt, or chocolate malt, gets roasted in a roasting drum at high temperatures. When the malt reaches its desired colour, it’s quickly chilled. This Mroost 900 MD malt has a strong aroma of chocolate, cocoa nibs and coffee, and..

Dingemans Chocolate Rye 300 MD (250 - 350 EBC)Dingemans Chocolate Rye 300 MD malt is produced by roasting Dingemans Rye Malt MD in a roasting drum at high temperatures. This malt gives the same malty and spicy flavours to your beer as the regular Rye Malt MD, but with added notes of chocolate, cocoa..

Dingemans Mroost Wheat Malt 30 MD (23 - 35 EBC)Dingemans Mroost Wheat Malt 30 MD is produced by slowly and gently roasting in a roasting drum. When the malt reaches its desired colour, it is quickly chilled.Besides the typical wheat character, Mroost Wheat Malt 30 MD lends notes of hazelnut and toas..

Dingemans Pealed Roasted Barley MD (1000 - 1400 EBC)Dingemans Pealed Roasted Barley MD malt has been roasted in a roasting drum at high temperatures. When the malt reaches its desired colour, it’s quickly chilled. This Pealed Roasted Barley MD malt lends a smokey/roasted flavour and dark colour to b..

Dingemans Toasted Rye 40 MD (30 - 50 EBC)Dingemans Toasted Rye 40 MD malt is produced by slowly and gently roasting Dingemans Rye Malt MD in a roasting drum. This malt gives the same malty and spicy flavours to your beer as the regular Rye Malt MD, but with added notes of cookies and warm bread.This..

GEB - French and Jupps Amber Malt (EBC 23-46)Brewers often use amber to produce a ‘Traditional I.P.A.’, a distinctively flavoured golden beer with a full dry palate.Our classic rare English Amber Malt is extraordinarily versatile and enjoyed by brewers of fine dark ales, porters and stouts. Freshly ..

GEB - French and Jupps Black Malt (EBC 1350 min)The invention of the malt roaster in 1817 opened the opportunity for maltsters to produce the darkest of all speciality roasted malts – Black Patent Malt. Popular at the time were a range of robust beer styles; Plain Porter, Baltic Porter, Export, Stou..

GEB - French and Jupps Brown Malt (EBC 115-150)Traditionally Brown Malt was produced in a special kiln which was heated by wooden poles and faggots. Hornbeam faggots were the most commonly used, cut to 5-foot lengths and burnt to give the malt a harsh, smoky and biscuity flavour.French and Jupps hav..