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.
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.
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...
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...
A delicious lighter style chocolate malt that imparts a slight sweetness, smooth bitterness and classic cocoa, latte, iced coffee, caramel and burnt toast characteristics.
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
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 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...
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.
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.
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.
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 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...
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.
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.
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.
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.