FEATURES
Unique and very special Belgian malt. Lightly kilned, then lightly torrefied at up to 160°C.
USAGE
All special beers and as well for English ales, brown ales and porters. Up to 25% of the mix.
CHARACTERISITIC
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 enzymes. Must be mashed with malts having a surplus of diastatic power.
FEATURES
Wheat malt. Roasted at up to 150-170°C.
CHARACTERISITIC
château Wheat Crystal imparts to the beer a rich character of cooked wheat, corn flakes and a slight aroma of coffee. Increasing the coloration, our new malt will highlight the aromatic notes of baked bread and biscuit in your beer. The beer will have a golden to light amber colour and a light to medium body.
USAGE
Belgian Witbier; Hefeweizen; Kristallweizen, Dunkelweizens, Weizenbock; Up to 20% of the mix.
FEATURES
enzymatically active special type of malt used in the production of a wide variety of beer styles and whisky.
CHARACTERISITIC
Château Wheat Chocolate malt is a highly roasted malt, though not as high as black malt. With the help of this malt a deep brown colour with hints of black coffee and bittersweet chocolate flavour can be achieved in beer. The wheat version of Chocolate malt has a more pronounced dark chocolate character compared to its barley counterpart. This malt adds colour and flavour to a wide variety of dark beer styles and is used to smooth out certain English-style dark beers, such as stouts, porters, or brown ales. Château Wheat Chocolate is husk free and was especially developed by Castle Malting to avoid astringency, bitterness and dry flavour or aftertaste in beers. This malt can replace in a proportion of 1:1 the de-husked* chocolate malt, imparting a smoother flavour.
USAGE
English-style dark beers, stouts, porters, or brown ales. Up to 20% of the mix.
FEATURES
Château Wheat Black 1100 – 1400 EBC. The darkest malted wheat. Château Wheat Black will contribute the same deep colour characteristics to the beer as our traditional barley Chateau Black malt.
CHARACTERISITIC
Château Wheat Black is a very special roasted wheat malt that will add complex flavours to your beers, the most pronounced note being coffee with intense roasted characters. Thanks to our unique roasting technology, this malt will not bring any astringency to the beer. Please note you will not obtain any taste typical of non-roasted wheat malts.
USAGE
Dunkelweizen, Altbier, Black IPAs, Schwarzbiers, and specialty ales. Up to 20% of the mix.
FEATURES
Very special Belgian dark malt, obtained through specific double roasting process
CHARACTERISITIC
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
Dunkelweizen, Altbier, Black IPAs, Schwarzbiers, and specialty ales. Up to 20% of the mix.
FEATURES
Enzymatically active special type of malt used in the production of a wide variety of beer styles and whisky.
CHARACTERISITIC
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. Up to 15% of the mix.
FEATURES
Raw roasted barley. Torrefied up to 230 ºC. The length of roasting time determines the darkness of the grain.
CHARACTERISITIC
Château Roasted Barley is a highly roasted barley that imparts a burnt, grainy, coffee-like flavor to your beer. It has many characteristics of Château Black malt, though it is far more complex. It actually has some starch that can be converted during the mash, thus impacting the specific gravity. Château Roasted Barley will also lend to the sweetness to the beer. If compared to Château Chocolat and Château Black malts, roasted barley produces the lightest colored head. Imparts a deep red mahogany color to beer and very strong roasted flavor. Gives dryness to Porters and Stouts.
USAGE
Stouts, Porters, Nut Brown Ales, and other dark beer styles.
FEATURES
Raw roasted barley. Torrefied up to 230 ºC. The length of roasting time determines the darkness of the grain.
CHARACTERISITIC
Château Roasted Barley is a highly roasted barley that imparts a burnt, grainy, coffee-like flavor to your beer. It has many characteristics of Château Black malt, though it is far more complex. It actually has some starch that can be converted during the mash, thus impacting the specific gravity. Château Roasted Barley will also lend to the sweetness to the beer. If compared to Château Chocolat and Château Black malts, roasted barley produces the lightest colored head. Imparts a deep red mahogany color to beer and very strong roasted flavor. Gives dryness to Porters and Stouts.
USAGE
Stouts, Porters, Nut Brown Ales, and other dark beer styles.
FEATURES
Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached.
CHARACTERISITIC
Château Chocolat malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Château Chocolat malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Château Chocolat malt shares many of the characteristics of Black Malt but provides a less bitter flavour than Black malt and is lighter than Black, because it is roasted for a slightly shorter period of time and the end temperatures are not so high.
USAGE
Brown, strong, darker and black beers, such as porters, stouts and brown ales. Up to 7% of the mix.
FEATURES
Distinct Belgian aromatic malt with unique aroma and flavour profile. A particular production process developed by Castle Malting®.
CHARACTERISITIC
This caramel-copper coloured malt provides a rich malt flavour and aroma to amber and dark lager beers. Compared to other traditional coloured malts, Château Crystal® has an even stronger diastatic power and imparts a smoother bitterness.
USAGE
Aromatic and coloured beers. Perfect for any beer in which high profile malt is required. Excellent choice for Belgian ales and German bock beer styles. Up to 20% of the mix.
FEATURES
Distinct Belgian aromatic malt with unique aroma and flavour profile. A particular production process developed by Castle Malting®.
CHARACTERISITIC
This caramel-copper coloured malt provides a rich malt flavour and aroma to amber and dark lager beers. Compared to other traditional coloured malts, Château Crystal® has an even stronger diastatic power and imparts a smoother bitterness.
USAGE
Aromatic and coloured beers. Perfect for any beer in which high profile malt is required. Excellent choice for Belgian ales and German bock beer styles. Up to 20% of the mix.
FEATURES
A medium Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.
CHARACTERISITIC
Château Cara Ruby® malt imparts a rich caramel-sweet aroma and a toffee-like flavour, adding light amber to reddish colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.
USAGE
Brown Ales, Brune des Flandres, Bock, Scottish Ales. Up to 25% of the mix.
