Imparting a fresh, clean, sweet malt character to the finished beer whilst keeping colour and biscuit / toffee characters to a minimum make this malt a great choice as a base for Kolsch's, New World Lagers / Pilsners and lighter style ales.
Best described as a 'Super Munich' SM40 can be used in smaller additions to impart typical munich style flavours and aromas to a wide range of beers. Alternatively it can be used as a Single Malt is Session Red, American Ambers and Brown IPA's with enough body and character to support higher hopping schedules.
This is a very pale malt made from plump two row barleys. It is a delicately flavoured malt which is lightly kilned to match the characteristics of European pilsners. Produces pale gold beer with a malty, slightly biscuit like flavour. 3 - 4°EBC
Lowers Mash pHCalcium Chloride (CaCl2·2H2O) - Adjusts brewing water, accentuates maltness and lowers mash pH. Calcium adds to water hardness and chloride accentuates maltness, sweetness and fullness. Typical concentratons for brewing water are 50 – 150 ppm Ca2+ and 50 – 150 ppm Cl- . It is also used to lower the mash pH. Additons can be put in the brewing water or...
Whirlflock (formally known as Deltafloc) is an extract of red seaweed specifically formulated as a fining agent which clarifies wort and improves wort sedimentation. This leads to a cleaner and more efficient fermentation. This comes in quick dissolving, highly soluble tablet form, with 10 tablets in a pack
The lightest of the crystal malts with its brilliant golden colour, Cara Malt is valued for its full caramel flavour. Cara Malt is made from green malt, but it is roasted at lower temperatures and for a shorter time that Crystal Malt. 45 – 55°EBC
A distinctive almond like nut character with earthy and slight herbal notes that round out to a sweet bread like flavour similar to a lighter style wheat malt.viscosity are required.
A delicious lighter style chocolate malt that imparts a slight sweetness, smooth bitterness and classic cocoa, latte, iced coffee, caramel and burnt toast characteristics.
Featuring a strong oatmeal, cereal and hay like aroma with a creamy almost oily like mouth-feel and warm textured finish. Our Malted Oats are a great addition to enhance body, mouth-feel and haze to a wide range of beer styles, particularly NEIPA’s
Made exclusively using certified organic Planet barley sourced from Chris and Sam Greenwoods regenerative farm in Coleambally, our chit malt is kilned immediately after a cool temp pilsner style steeping schedule. Featuring low colour and minimal flavour, chit malt can be used to enhance body and foam and head retention in a range of beers, whilst also helping to improve...
Voyager Red Sorghum Malt has a mild, earthy flavour with a cereal-like wheaty aroma. Sorghum is an excellent option for gluten sensitive brewers as it contains no traceable gluten.
Made exclusively using certified organic low protein Planet barley sourced from Chris and Sam Greenwoods regenerative farm in Coleambally, our Pilsner malt is made in the traditional slightly under-modified European style. A gentle kilning profile showcases the typical green, grassy, fresh hay like characteristics synonymous with this style of malt. The new world Planet variety features high diastatic power and...
"Produced from malting quality barley. Lowers mash, wort, and beer pH. Contains 1?2% lactic acid. Enhances enzymatic activity in mash and improves extract efficiency. Lightens colour in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavour. Recommended Quantities: Each 1% lowers mash pH by 0.1. Flavour: fruity and sour"
Perhaps the most versatile of all of the Simpsons roasted products, Simpsons’ Amber Malt can be used in a wide variety of beers to add biscuity toasty notes and a beautiful brown hue. Its delicate roast flavour makes it suitable for adding toasty notes to all Dark Beers, as well as lighter Ales and Lagers. Amber Malt brings a clean,...
Our wheat malt features a typical sweet, bready, nutty and slight biscuit flavor profile that will add depth, body and complexity to the full range of traditional wheat beers.
We delicately roast our ale malt at very low temperatures for extended periods of time to produce a lighter style semi sweet, golden, lightly toasted biscuit malt. Use generously in lighter style pale ales, summer ales and English bitters to add depth and complexity without added cloyness.
Golden coloured, superb head retention and a clean yet rich toasted honey like sweetness assisted by the lower attenuation of the Schooner variety make this malt well suited to many craft beer styles.
Slightly cooler air on temps during kilning and curing assist in producing a clean, fresh subtle malt complexity without the body or colour of a traditional pale malt. Featuring high extract and fermentability this malt has become quite popular amongst craft distillers.
A traditional 'high-kilned' malt, our Vienna features a bright rich orange / golden hue and subtle toast / biscuit characteristics, making it an extremely versatile base for malt forward beers.
Our Amber Malt has an upfront yet pleasant, strong biscuit, burnt toast and subtle coffee profile. Gently roasted over several hours and finished off with a good dose of steam, this intense malt should be used sparingly in the full range of English ales, especially mild ales, bitters and porters to add a classic full flavoured, well rounded, dry finish.
A hybrid of wheat (Triticum) and Rye (Secale). Triticale was first developed by Plant Breeders in Europe in the 1800's. Triticale combines the yield potential and grain quality of wheat with the disease and environmental tolerance (including soil conditions) of rye. We source our Triticale from 'Udale' North of Barellan where it's been grown by David Robertson for the past...
Voodoo is a rich intense malt, created by increased temperature and moisture recirculation in the early stages of kilning to promote melanoidin precursor formation. An extended curing process in the kiln helps to intensify this dark, sweet, aromatic malt.
Black Barley Ethiopian is also referred to as Ethiopian Black Barley because of its country of origin. Black Barley was once an important food source for the ancient civilizations of North Africa, the Middle East and the Himalayas. An heirloom variety dating back to 4500BC, this grain has remained unchanged, farmed for generations in small batches and prized for its...
A darker, smaller seed than modern conventional Rye, our Heritage Cereal Ryecorn grown exclusively on our farm features and earthy, fresh rye bread aroma. Toasty / biscuit like sweetness and a classic dry, spicy finish. Heritage Ryecorn being harvested at 'Wongabeena' Barellan NSW
Gambrinus Pale Malt is known for its fresh barley and bready character with background notes of biscuit, grain, honey, and hints of nutty and green tea flavor. Use for styles where a rich malt flavour can be shown off, or where a strong malt backbone is needed to balance other strong flavorus – IPA, pale ale, brown ale, golden ale,...
Malted Rye from Gladfield is produced from NZ grown irrigated Rye corn. It imparts the traditional rye flavours and slight spiciness to beers, along with a clean dry finish. We recommend a starting percentage of 10% that can then be increased up to 50% for more rye flavours.
Smoked Malt is the base malt for smoked lagers or ales. The most common use of smoked malt, however, is not for beer, but for whisky, especially Scotch. Because peated malt tends to be somewhat acrid, it is rarely used in brewing. When it is used, it is never a base malt, but is only added to the grist in...
Mangrove Jack's Irish Moss is a clarifier and is used to clear protein during the boil when mash brewing. Directions for Use: Add one teaspoon per 20L of wort, 10 minutes from end of the end of the boil
Chill haze in beer results from the precipitation of complexed polyphenols and proteins during cold storage. This haze develops over time and initially is reversible (haze disappears when the temperature of the beer increases). Eventually this chill haze can become permanent. Clarity Ferm will prevent the precipitation of complexed polyphenols and proteins by hydrolysing the sensitive (haze-active) polypeptides in the...