Beer Malt
The Chart below describes Castle Maltings wide range of base and specialty Beer malt which are of the highest quality, allowing you to brew every beer style from Pilsen, Ales, Stouts, Porters, Abbey beers and all the rest
Belgian beer malts offer quality and performance specifications that are markedly better than German British and Australian malts especially when brewing Belgian beer styles
| MALT | DESCRIPTION | USAGE | % |
| Chateau Pilsen 2RS-6RW 2.5 -3.5 EBC 1.5- 1.9 L |
Features:The lightest coloured Belgian malt. Produced from the finest European malting barley varieties. Kilned at up to 80 – 85°C.Characteristics: The lightest in colour, this malt is well modified and can be easily mashed with a single-temperature infusion. Our ChateauPilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt. | All beer types | Up to 100% of the mix |
| Chateau Peated Phenols: 5-10 ppm |
Features:Treated by being smoked during kilning over a fire made from Scottish peat moss.Characteristics: Imparts a distinctive smoky, spicy aroma and flavour, typical for classic German beer styles. Smoked beer brewed with ChateauPeated malt tastes like a forest fire – but in a good way!! It has a rich head and a mouthfeel similar to sparkling ale. | Scottish ale, porters, smoked beer, special beers | Up to 5% of the mix |
| Chateau Vienna 5-7 EBC 2.4 -3.2 L |
Features:Belgian Vienna base malt. Lightly kilned at up to 85-90°C with shorter “cure” duration.Characteristics: Imparts a richer flavour of malt and grain than Pilsen malt and adds subtle aromas of caramel and toffee. ChateauVienna malt is kilned at slightly higher temperatures than Pilsen Malt. As a result ChateauVienna malt gives a deeper golden colour to the beer increasing at the same time its body and fullness. Due to the higher kilning temperature, the enzyme activity of ChateauVienna malt is slightly lower than that of Pilsen Malt. Nevertheless, our ChateauVienna malt has a sufficient enzymatic activity to be used in combination with large proportion of specialty malts. | All beer styles, Vienna lager. To enhance colour and aroma of light beers | Up to 100% of the mix |
| Chateau Pale Ale 7-9 EBC 3.2 – 3.9°L |
Features:Belgian light-coloured base malt. Kilning at up to 90-95°C.Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavour and additional colour. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. ChateauPale Ale malt is kilned longer and is usually better modified, providing a more pronounced flavour than Pilsen 2RS. The enzymatic activity of ChateauPale Ale malt is sufficient when used with large proportion of non-enzymatic specialty malts. | Pale ale styles and bitter beers, most traditional English beer styles | Up to 100% of the mix |
| Chateau Munich Light® 15 EBC Chateau Munich 25 EBC 6.2 L & 9.9 L |
Features:Belgian specialty malt of Münich type. Kilned up to 100-105°C.Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with ChateauPilsen 2RS to produce light colour beers, improving the malty flavour and giving the beer a richer colour. Enhances the taste of character beers. | Pale ale, amber, brown, strong and dark beers, bocks | Up to 60% of the mix |
| Chateau Melano Light 40 EBC & ChateauMelano 80 EBC 15.6 L & 30.6 L |
Features:Belgian Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. ChateauMelano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process.Characteristics: Very aromatic, with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as “turbo Munich”. | Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales | Up to 20% of the mix |
| Chateau Abbey® 45 EBC 17.4 L |
Features:Belgian brown malt. Specially germinated and kilned at up to 110°C.Characteristics: ChateauAbbey® malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. ChateauAbbey® malt has a bitter flavour which mellows on ageing, and can be quite intensely flavoured. ChateauAbbey® malt is typically used as a small proportion of the grist (0.5%) in the production of beers requiring some substantial depth of colour. | Pale ale beers, Abbey beers, brown porter and special beers, in a diverse range of British beers | Up to 10% of the mix |
| Chateau Biscuit® 50 EBC 19.3 L |
Features:Unique and very special Belgian malt. Lightly kilned, then lightly torrefied at up to 160°C.Characteristics: ChateauBiscuit® 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. | All special beers and as well for English ales, brown ales and porters | Up to 15% of the mix |
| Chateau Cara Blond® 20 EBC 8.1 L |
Features:A pale Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.Characteristics: ChateauCara Blond® imparts a mild caramel-sweet aroma adding golden 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. | Light lagers, light ales, with little or no alcohol, white beers | Up to 20% of the mix |
| Chateau Cara Ruby® 50 EBC 19.3 L |
Features:A medium Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.Characteristics: ChateauCara 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./td> | Brown Ales, Brune des Flandres, Bock, Scottish Ales | Up to 20% of the mix |
| Chateau Cara Gold® 120 EBC 45.6 L |
Features:A dark Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.Characteristics: ChateauCara Gold® malt imparts a strong caramel-sweet aroma and unique toffee-like flavour, adding a rich amber 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. | Brown and dark beers | Up to 20% of the mix |
| Chateau Arôme 100 EBC 38.1 L |
Features:Belgian aromatic malt. High germination temperature, kilning at up to 115°C to develop much aroma.Characteristics: ChateauArôme malt provides a rich malty aroma and flavour to amber and dark lager beers. Compared to other traditional coloured malts, ChateauArôme has a higher diastatic power and imparts a smoother bitterness. | Special very aromatic beers | Up to 20% of the mix |
| Chateau Crystal® 150 EBC 56.8 L |
Features:Distinct Belgian aromatic malt with special caramelization developed by Castle Malting®. Particular germination process. Caramelized in several steps to develop unique aroma and flavour.Characteristics: This caramel-copper coloured malt provides a rich malt flavour and aroma to amber and dark lager beers. Compared to other traditional coloured malts, ChateauCrystal® has an even stronger diastatic power and imparts a smoother bitterness. | 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 |
| Chateau Café Light® 250 EBC & ChateauCafé 500 EBC 94.3 L & 188.1 L |
Features:Belgian coffee malt. Taste development at up to 200°C.Characteristics: ChateauCafé malts impart a nutty and light to reach coffee flavour and aroma to beers, brings in a “coffee” note in Stouts and Porters. Adds a smooth mouthfeel and complexity to any dark ale. Reinforces the colour of the beer. | Stouts, porters, Scottish ale, dark Belgian style beer, slightly in brown ales for hints of fresh roasted coffee | Up to 10% of the mix |
| Chateau Special B® 300 EBC 113.1 L |
Features:Very special Belgian dark malt, obtained through specific double drying process.Characteristics: 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.5 | Abbey ales, dubbels, porters, brown ales, doppelbocks | Up to 10% of the mix |
| Chateau Chocolat 900 EBC 338.1 L |
Features:Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached.Characteristics: ChateauChocolat malt is a highly roasted malt with a deep brown colour. This is where its name comes from. ChateauChocolat malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. ChateauChocolat malt shares many of the characteristics of Black Malt but provides a less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and the end temperatures are not so high. | Brown, strong, darker and black beers, such as porters, stouts and brown ales | Up to 7% of the mix |
| Chateau Black 1500 EBC 563.1 L |
Features:Malt Black 1500 EBC. The darkest malted barley. Torrefied at up to 230°C.Characteristics: Enhances the aroma of character beers by producing a more stringent flavour than other coloured malts. Imparts a slight burnt or smoky flavour. | Very coloured beers, stouts and porters | 3 – 6% of the mix |
| Chateau Roasted Barley 1200 – 1400 EBC 450.6-525.6 L |
Features:Raw roasted barley. Torrefied up to 230 ºC. The length of roasting time determines the darkness of the grain.Characteristics: ChateauRoasted Barley is a highly roasted barley that imparts a burnt, grainy, coffee-like flavor to your beer. It has many characteristics of ChateauBlack malt, though it is far more complex. It actually has some starch that can be converted during the mash, thus impacting the specific gravity. ChateauRoasted Barley will also lend to the sweetness to the beer. If compared to ChateauChocolat and ChateauBlack 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. | Stouts, Porters, Nut Brown Ales and other dark beer styles | 2-4% in Brown ales, or 3-10% in Porters and Stouts |
| Chateau Wheat Blanc 3.5- 5.0 EBC 1.8 – 2.3 L |
Features:Belgian wheat malt. Kilned at up to 80 – 85°C.Characteristics: Enhances the peculiar taste of wheat beers. ChateauWheat Blanc malt is essential in making wheat beers but is also used in barley malt-based beers (3–5%) thanks to its protein level that gives the beer a fuller mouthfeel and enhanced head stability. | Wheat beers, white, light beers, beers with low or no alcohol | Up to 30% of the mix |
| Chateau Wheat Munich 15EBC 6.1 L |
Features:Very special Belgian wheat malt of the Münich type. Kilned at up to 100-105°C.Characteristics: Not particularly dark in colour but richer in flavour than the standard Wheat malt. You will have a slimmer, more sparkling beer with a typical ale aroma. | Dark wheat beer styles, weizenbocks, stouts or in smaller proportions to add body and head retention to other dark ales | Up to 30% of the mix |
| Chateau Diastatic 2.5- 4.0 EBC 1.4- 2.0 L |
Features:Enzymatic malt. Produced from the finest European barley varieties. Characteristics: Provides the necessary diastatic power in mashing when low-enzyme malt or unmalted grain is used; raises the extraction efficiency. | Any type of beer | Up to 30% of the mix |
| Chateau Whisky Light® Phenols 15-25 ppm & ChateauWhisky Phenols 30-45 ppm |
Features:Our ChateauWhisky malt created with love for your whisky is smoked during kilning with the best Scottish peat moss. Whisky malts have a longer storage life.Characteristics: Imparts a delicate character of peat and smoke. An ideal ingredient in creating a unique whisky. In higher proportions gives your whisky a rich smoky and peaty flavour. | Any type of whisky for a distinct smoky flavour, real Scotch whisky | Up to 100% of the mix |