Minch Crystal Malt 500g WHOLE

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HOW IT IS MADE

We produce this malt in our sister plant at Knapton, North Yorkshire in the UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar.

TYPICAL PROFILE

145–175 EBC. This malt provides flavour and colour to beer. It gives a an amber to red hue in higher proportions. Rich in reducing sugars, it provides delicious caramel sweet flavours, additional body, and flavour stability. No enzymatic potential.

TYPICAL BEER STYLES

German-style Lagers, Ales, Pale Ales, IPA, Porters (for sweetness).

TYPICAL USAGE RATES

2-10% (as high as 20% to strong beers) addition to mash tun with base malts.

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