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Rye Malt


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


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 Irish Moss


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

Clarity Ferm


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 hydrolyzing the sensitive (haze-active) polypeptides in the...

Mangrove Jack Deltafloc Tablets


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

Briess 2 Row


A fuller and nuttier taste grain, lends depth and character to British ales or to American Amber Ales, Porters, and more. 7.7° EBC

Briess Flaked Corn


Corn Flakes grain is used in spirit distilling and making dry crisp beers.   Using Yellow Corn Flakes as an adjunct produces a lower colour in the finished beer without lowering the original gravity. Yellow Corn Flakes produce a beer with a mild, less malty flavour. Yellow Corn Flakes produce a drier, more crisp beer.

Joe White Cara Malt


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

Bestmalz Carapils


Carapils optimisms the froth properties & full- body beer. The grain is malted, sugared and gently roasted. This process then produces a caramel aroma. 3 – 7°EBC

Joe White Chocolate Malt


Similar in colour to the roasted barley, the roasted malts include the Chocolate, Brown and Black Malts. Roasted malts are made from pale malts that have already been through the complete malting process of steeping, germination and kilning. Consequently, they impart a lightly smoother flavour than roasted barley. 600 - 800°EBC

Joe White Roasted Malt


The length and temperature of the roasting process will affect the colour and flavour profile, with the darkest roasts being almost black in colour and having the most bitter, dry taste 1200 - 1500°EBC

Coopers Schooner Malt


Its rich, flavourful character for a hoppy ale and is also well suited for Dark and English style beers. Grown under contract specifically for the Coopers Maltings, Schooner is a heritage barley variety well suited for craft brewing 4.5 - 7°EBC

Coopers Pale Malt


The lightest coloured malt, Coopers Premium Pale Malt is well modified and perfectly suited for single step infusion or for decoction mashing. 3.2 - 4.2°EBC

Joe White Dark Crystal


Light and dark crystals can be used in any type of beer from golden lagers to darker ales. The colour varies from a very light, honey-shade to a deep gold, depending on the length of the final roasting and colour formation stage. 225 - 250°EBC

Joe White Amber Malt


Light and dark crystals can be used in any type of beer from golden lagers to darker ales. The colour varies from a very light, honey-shade to a deep gold, depending on the length of the final roasting and colour formation stage. 225 - 250°EBC

Joe White Export Pils


This is a very pale malt made from plump two row barleys. It is 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

Joe White Traditional Ale


Ale malt is similar to pilsner, but more highly kilned. This malt is well modified and is used to make top fermenting traditional British beers. Golden coloured ales of biscuity flavours with toffee and caramel notes are produced 5.5 - 7.0°EBC

Joe White Light Crystal Malt


Crystal Malt contributes to the flavour, colour, head-retention and storage capabilities of beer. Crystal is made from fully germinated barley (green malt). Starch is converted into sugars during the roasting process, resulting in a crystalline endosperm, hence the name ‘crystal’ – which gives crystal its distinctive sweet flavour 135 - 150°EBC

Joe White Roasted Wheat Malt


Roasted wheat is roasted in the same way as barley malt, but it results in a lighter flavour.  It is used in dark wheat beers to add colour and a roasted flavour. 1200- 1400°EBC

Simpsons Malt - Maris Otter


Maris Otter’s superior Brewhouse Performance is fantastic. The ‘Rolls Royce’ of malts for the traditional brewer, this legendary heritage barley variety is the base malt for traditional English Bitter beers. Maris Otter has a low nitrogen content and high extract, producing a rich malty flavour with exceptional Brewhouse Performance and beer clarity 4.0 - 6.0°EBC

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