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BALMY SKIES – MILD ALE
Biscuit, sweet malt and walnuts
HOW IT’S DONE
Pauls Mild Malt – 100% of barley for British maltation specifically adapted from our malts for the needs of the craft brewery. Small batches of hand-crafted malt are malt in our Boby Malt home in Bury St Edmunds, UK, to get a dark ale color with sweet cookie flavor. Less diastatic power than normal malt, allows you to keep the body in your beer while producing lower fermentable sugars giving a lower alcoholic product.
TYPICAL PROFILE
7-9 EBC. It produces a robust and full-bodied beer. Complete list of specifications under Further information.
TYPICAL STYLES OF BEER
Milds, Ales, IPA, Pale Ale, Porters and Stout.
Deep Diver – Dark Crystal Malt
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar.
TYPICAL PROFILE
200 -250 EBC. It gives an amber to red hue in higher proportions. Rich in reducing sugars, it provides delicious caramel sweet flavours, additional body, and flavour stability. No enzymatic potential. Full list of specs under Additional Information.
TYPICAL BEER STYLES
German-style Lagers, Ales, Pale Ales, IPA, Porters (for sweetness).
TYPICAL USAGE RATES
2-10% (as high as 20% to strong beers) addition to mash tun with base malts.
The Shell Shocker – Extra Dark Crystal
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar.
TYPICAL PROFILE
270 -350 EBC. The Shell Shocker imparts a deep ruby brown hue. Rich in reducing sugars, it provides a heavy dark caramel taste, additional body, and flavour stability. Subtle notes of burnt sugar and raisin can be detected. No enzymatic potential. Full list of specs under Additional Information.
TYPICAL BEER STYLES
Red Ales, Porters (for sweetness), Stouts, Belgian Abbey and Trappist Ales, Dubbels.
TYPICAL USAGE RATES
2-10% (as high as 20% to strong beers) addition to mash tun with base malts.
Irish Rye Malt
HOW IT IS MADE
Another first for Ireland, 100% Irish grown Rye is malted on the Boby malting plant to produce unique small batch Irish Rye Malt. Rye Malt is made with a similar malting process to malting barley. Short steeping time as the grain absorbs moisture at a quicker rate to allow for best germination conditions. Kilning is gentle to give a pale colour Rye Malt.
TYPICAL PROFILE
Can impart a spicy flavour to beer, works well to balance hoppy beers.
TYPICAL BEER STYLES
Rye Beer such as Rye IPA, Rye Pale Ale, Rye Ales or Rye Whiskey
TYPICAL USAGE RATES
Up to 20% of grist bill for most beers, some whiskey can be as high as 50% with malted barley
Malt Vienna
HOW IT IS MADE
Vienna Malt is made with much the same process as pilsner lager malt with kilning at slightly higher temperatures for flavour and colour development.
TYPICAL PROFILE
10-12 EBC. A rich, aromatic malt that will lend a deep color and full flavor to your beer. Full list of specs under Additional Information.
TYPICAL BEER STYLES
European Golden Lagers, Pilsner Lager, Vienna Beer.
TYPICAL USAGE RATES
Up to 100%
Keep Flying – Maris Otter
TYPICAL PROFILE
4-6 EBC. Produces full bodied robust beers. Full list of specs under Additional Information.
TYPICAL BEER STYLES
Ales, IPA, Pale Ale, Porters and Stouts.
TYPICAL USAGE RATES
Up to 100%.
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