Made from the finest malting quality barley Barke®. The long-loved characteristic malt aroma ofBarke® is the perfect base for intensly flavourful lager and ales. Suitable for aromatic dark beers ofall
styles, this malt helps to underline typical beer characteristics by amplifying the aroma.
Sensory: pronounced malt aroma with notes of honey and pastries.
Sensory: fruity-acidic
Enzyme activity: increases enzyme activity by optimal mash pH
BEER STYLE AND USAGE
Pale Lager; Amber Lager; Dark Lagers; Strong Lager; Bock Beer; Wheat Beer;Amber Ale; Pale Ale; Strong Ale; American-Style India Pale Ale; Porter; Stout; UPTO 100%
COLOR
17 - 22 EBC
6.9 – 8.7 Lovibond
CHARACTERISITIC
Contains natural lactic acid derived from beer wort. Important ingredient to adjust the mash- and thus wort pH. Contributes to the optimization of the mash conversion.
Sensory: fruity-acidic
Enzyme activity: increases enzyme activity by optimal mash pH
BEER STYLE AND USAGE
Pils; Lager; Wheat Beer; alcohol-reduced Beer; all other beer types; UPTO 10%
COLOR
2.5 – 12EBC
1.4 – 5 Lovibond
CHARACTERISITIC
Made from the finest malting quality barley. The special manufacturing process creates an extra crunchy malt with a complex aroma profile, which is used to intensify and stabilize the taste in beer. The beer color is enhanced and the malt adds copper-golden shine.
sensory: complex malt aroma with intense notes of biscuit and honey, nuts and chocolate.
Enzyme activity: low
BEER STYLE AND USAGE
Pale Ale; American-Style India Pale Ale; Amber Lager; Strong Ale; Sour Ale UPTO 50%
COLOR
40 – 50 EBC
15.5 – 19.3 Lovibond
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.
