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.
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...