Whole Speciality Malts

Speciality malts provide a brewer with a means of modifying the flavour and character of his finished beer. Colour, Flavour, Foam properties and Haze Stability are among those factors, which may be influenced. Though they make up a relatively minor part of the total grist (from 3 to 10%), they have a major impact on the character of the final beer.


  • Abbey Malt - WHOLE (Weyermanns) 500g
    EBC 40-50. Use up to 50%. Highly malt-aromatic. Adds deep-amber to red-brown colour, maltiness, body, and mouthfeel to finished beer. Promotes flavour stability. This pseudo-base malt will add great color and pronounced malt aroma and flavor. Great for Traditional Abbey Ales, Trappist Ales, Belgian Specialty Beers, Belgian "Blonde" Beers, Belgian "Bruin" (Brown) Beers, Fest Beers, Belgian Amber Beers, Belgian Ales, Faro, Fruit Beers
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  • Acid Malt - (Germany) WHOLE (Weyermanns) 500g
    Acid malt is a very useful adjunct for producing high class Lagers. It contains lactic acid, which lowers the mash pH, giving a softer palate than if gypsum is used. The inclusion of a small percentage of this malt is recommended for all pale lagers. Colour 3 EBC; Maximum Percentage 10%
    £1.50
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  • Aromatic Malt - WHOLE Gran (Cara-Aroma) Weyermanns 500g
    Aromatic malt provides a very strong malt flavour and aroma. Although not a roasted malt, it is kilned at close to the maximum possible temperature of 115 °C until the desired colour is obtained. Perfect for any beer in which a high malt profile is required and can be used in fairly high quantities as some diastatic power is retained. Colour 400 EBC; Maximum percentage 15%
    £1.25
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  • Best Acid Malt WHOLE (BESTMALZ) 3 EBC 500g
    The Malt   BEST Acidulated Malt reduces the pH of the mash. This results in improved enzyme activity of the mash, greater yield and flavour stability as well as a lighter colour and a balanced aroma in the finished beer. It also represents an interesting alternative for breweries that have no mash acidification.   BEST Acidulated Malt is produced according to the German Reinheitsgebot by a second steeping process with acidulated malt...
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  • Best Melanoidin Light Malt WHOLE (BESTMALZ) 50 EBC 500g
    The Malt   BEST Melanoidin Light contains an appreciable amount of dextrins and Maillard products, which emphasise the rich taste and flavour stability of the beer. It gives the beer a fuller flavour and a slightly reddish colour. The full-bodied nature of the beer is enhanced It is produced according to a special kilning process.   Use   For all darker beers, full flavoured Alt, amber beer, Marzen, stout, Scottish or Irish red...
    £0.80
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  • Best Melanoidin Malt WHOLE (BESTMALZ) 70 EBC 500g
    The Malt   BEST Melanoidin contains a particularly large amount of dextrins. It gives the beer a strong flavour and a slightly reddish colour. The full-bodied nature of the beer is enhanced. It is produced according to a special kilning process. The malt is characterised by its ease of processing.   Use   Perfectly suited for Alt, Marzen, dark lager, other dark beers, stout, brown ale, dark ale, amber beer and bock beer.  ...
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  • BEST SMOKED (Bestmalz) WHOLE 500g
    BEST Smoked gives beer a typical smoky flavor similar to that in smoked ham. The quantity used will influence the intensity of the beech wood or whisky flavor. This malt can not only be used for beer but also for distillate production. It has high enzymatic activity.
    £0.90
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  • Best Special X WHOLE (BESTMALZ) 300 EBC 500g
    The Malt   BEST Special X imparts to beer – depending on the amount in the grist – a smooth roasty flavor reminiscent of raisins or dried fruit. The beer possesses a chestnut to dark hue (depending on rate) and an aromatic and harmonious full-bodied character. The malt does not, however, introduce bitter roasted flavours but rather brings a mild smoothness to beer without any of the astringent qualities associated with other dark malts....
    £0.90
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  • CHATEAU AROME (Aromatic Malt) 100 EBC WHOLE 500g
    Finest quality Belgian aromatic malt. Château Arôme malt provides a rich malty aroma and flavour to amber and dark lager beers. Compared to other traditional coloured malts, Château Arôme has a higher diastatic power and imparts a smoother bitterness. Up to 20% of the mix.
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  • CHATEAU BISCUIT (Biscuit Malt) 50 EBC Whole 500g
    Unique and very special Belgian malt. Lightly kilned, then lightly torrefied at up to 160°C. Château Biscuit® malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit-like aroma and flavour. Promotes a light to medium warm brown colour of the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No...
    £1.10
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  • CHATEAU PEATED 4 EBC WHOLE 5PPM 500g
    Treated by being smoked during kilning over a fire made from Scottish peat moss. Imparts a distinctive smoky, spicy aroma and flavour, typical for classic German beer styles. Smoked beer brewed with Chateau Peated malt tastes like a forest fire - but in a good way!! It has a rich head and a mouthfeel similar to sparkling ale.   Usage   Scottish ale, porters, smoked beer, special beers. Recommended proportion: up to 5% of the mix.
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  • CHATEAU SMOKED WHOLE 500g
    Enzymatically active special type of malt used in the production of a wide variety of beer styles and whisky. Smoked over beech wood, this malt develops an intense smoky and sweet-key flavor in your beer or whisky.   Usage   Smoked beers, specialty beers, Rauchbier, Alaskan smoked ales, Scottish ales, whisky.
    £0.90
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  • CHATEAU SPECIAL B (Special B) 300 EBC WHOLE 500g
    Very special Belgian dark malt, obtained through specific double roasting process. Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.   Usage: Abbey ales, dubbels, porters, brown ales, doppelbocks. Up to 10% of the mix.
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  • CHATEAU WHISKY WHOLE 30PPM 500g
    Our Chateau Whisky malt is smoked during kilning with the best Scottish peat. Whisky malts have a longer storage life. Imparts a delicate character of peat and smoke. An ideal ingredient in creating a unique whisky. In higher proportions gives your whisky a rich smoky and peaty flavour. Any type of whisky for a distinct smoky flavour of real Scotch whisky. Up to 100% of the mix.   Usage   Any type of whisky for a distinct smoky flavour...
    £0.70
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  • Honey Malt - WHOLE 500g
    Colorado Honey Malt has a unique flavour after going through selected steeping and germination conditions and diverse kilning program. During the first steps of kilning the green malt is put through demanding kilning conditions before long lasting gentle drying period. The amylolytic activity of this dextrin type malt is modest.   FLAVOUR CONTRIBUTION As its name says Honey Malt contributes pleasant sweet, caramel, toffee and honey type...
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  • Irish Whiskey Malt 25kg (Minch) (WHOLE)
    100% Irish malting barley varieties along with specifically tailored agronomy programs ensure lower protein and higher extract from this malt. By gently kilning in Athy, the malt has a high diastatic power meaning it can be used with other adjuncts without the requirement for additional enzymes for conversion. TYPICAL PROFILE PSY > 405 TYPICAL BEER STYLES Single Malt Whiskey, Pot Still Whiskey, TYPICAL USAGE RATES Up to 100%
    £36.00
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  • Irish Whiskey Malt 500g (Minch) (WHOLE)
    100% Irish malting barley varieties along with specifically tailored agronomy programs ensure lower protein and higher extract from this malt. By gently kilning in Athy, the malt has a high diastatic power meaning it can be used with other adjuncts without the requirement for additional enzymes for conversion. TYPICAL PROFILE PSY > 405 TYPICAL BEER STYLES Single Malt Whiskey, Pot Still Whiskey, TYPICAL USAGE RATES Up to 100%
    £0.85
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  • Melanoidin Malt - WHOLE Grains 500g (Weyermanns) 500g
    Malt flavour is defined by melanoidins, compounds formed by non enzymatic browning of malt sugars and low molecular weight proteins during the kilning process. Munich malt and Belgian aromatic malt are quite high in melanoidins, but for a high malt profile this very special malt is unsurpassed. This aromatic malt from Bamberg, Germany produces flavours similar to those from decoction mashes. Melanoidin malt promotes fullness of flavour and...
    £1.30
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  • Minch Glenesk Peated Malt 4 EBC 25kg WHOLE 50PPM
    An exclusive peated malt from Glenesk maltings in Scotland. This is a limited edition malt and can now be purchased exclusively through The Homebrew Company. This maltings has been producing premium peated malts for well over 100 years. The malt has been used to produce the finest Glenesk Whiskey.   Specifications:   IOB Soluble Extract 0.7mm as is basis %SE 78.9 IOB Fine Coarse Difference Soluble 0.2-0.7mm %SE 0.4 IOB Predicted Spirit...
    £45.00
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  • Minch Glenesk Peated Malt 4 EBC 500g WHOLE 50PPM
    An exclusive peated malt from Glenesk maltings in Scotland. This is a limited edition malt and can now be purchased exclusively through The Homebrew Company. This maltings has been producing premium peated malts for well over 100 years. The malt has been used to produce the finest Glenesk Whiskey.   Specifications:   IOB Soluble Extract 0.7mm as is basis %SE 78.9 IOB Fine Coarse Difference Soluble 0.2-0.7mm %SE 0.4 IOB Predicted Spirit...
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  • Rauchmalz - WHOLE (Weyermann) 500g
    Probably the rarest malt of all, Rauchmalz is only produced in Bamberg, Germany and is used to brew that town's world famous Rauchbier. The kilning of this malt takes place over open fires made of beech wood logs. The phenols released from the wood permeate the malt and give it its smoky taste and aroma. Besides making Rauchbier, this unique malt can add interesting flavour notes to a wide variety of beer styles. It is particularly effective in...
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  • Special W 250-300 EBC WHOLE (Weyermann) 500g
    Weyermann® Special W 250-300 EBC Dark-brown, slightly aromatic kernels. Contributes dark-amber to deep-coppery color to finished beer. Adds mouth-feel as well as a rich malt accent to brew. Very intense, complex, mild, caramel flavor; bread crust. Use up to 5% of total grain bill for pale beers, up to 15% for dark beers. 250-300 EBC. Excellent for making the following types of beer: Belgian Specialty Beers Belgian "Bruin" (Brown) Beers ...
    £1.40
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  • Spelt Malt - WHOLE EBC 3 – 6 (Weyermanns) 500g
    Spelt Malt is a pale, well modified malt-aromatic product made from spelt, a hard-grained heirloom wheat. It imparts characteristic spelt aroma notes. An aromatic baking malt that imparts characteristic spelt flavours. It delivers soft malt notes with hints of hazelnut aromas and biscuit flavours. High enzymatic power. Traditionally used in Saison beers. Use up to 30 %.
    £1.75
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