homeboy

As a true HOMEBOY this BADASS malt with his sophisticated aroma will always be present in your beer, and the refined strength of this malt will give you the ultimate production results for all of the ale styles of beer.

Typical profile
5,5-7,5 EBC
Usage rates
Up to 100%
Perfect for beer style:
Ales, IPA, Pale Ale, Porters and Stouts

beastly

With the strong enzymatic activity of this malt, you will be able to achieve superb starch degradation and high yield utilisation in wort production. So good in brewing, almost like a BEAST.

Typical profile
5,7 - 6,1 EBC
Usage rates
Up to 100%
Perfect for beer style
Pale Lagers, Pilsner Lagers

wise guy

It makes you an offer you can’t refuse. This wheat malt will spur your yeast to produce the enchanting aromas of real wheat beer. Also, your beer will be covered with a solid foam. A really wise friend to your wheat beers.

Typical profile
< 5,5 EBC
Usage rates
3-6% for head retention, 40-70% for wheat beer addition
Perfect for beer style:
Wheat Beers / Weizen, Ales, IPA, American Pale Ale

freak

Get freaky with Munich Malt: always available but autonomous, recognisable in every beer, sweet and slightly dyed. One of a kind, a really loveable freak.

Typical profile
20 - 24 EBC
Usage rates
10 – 60% addition rate to mash tun
Perfect for beer style:
German Lager, full-bodied Dark Lager or Amber Ale

albino whale – extra pale ale malt

Pale, Biscuit, sweet and nutty malt.

HOW IT IS MADE
Pauls extra pale ale Malt is 100% British malting barley specifically tailored by our maltsters for the needs of the craft brewer. Pale as we can get it, perfect for those bright blonde beer styles . Smaller designated craft malt batches are malted in our Boby Malt house in Bury St Edmunds, UK to achieve a brilliant base malt for numerous recipe styles.

TYPICAL BEER STYLES
Ales, IPA, Pale Ale, Extra Pale Ale, DIPA, NEIPA, Stout, Porter.

TYPICAL USAGE RATES
Up to 100%.

Moisture
max 3.0 - 4.5 %
Colour
2 - 3.5 EBC
Extract fine D.M.
min 81%
Total protein
8.5 - 10.2 %
pH
max 6.0

angry angler – roast barley

Astringent, bitter, burnt taste, with coffee and nutty flavours

HOW IT IS MADE
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Unmalted barley in a rotating roast drum is roasted to temperatures of up to 240°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.

TYPICAL PROFILE
1400 -1600 EBC. Provides colour to beer, depending on quantity added it can produce deep red hue or a rich dark black. Roast coffee flavour. No enzymatic potential. Full list of specs under Additional Information.

TYPICAL BEER STYLES
Ales, Porters and Stouts

TYPICAL USAGE RATES
5% addition to mash tun with base malt for ales, increase to 10% to achieve porter hues.

Moisture
max 4.0 %
Colour
1400 - 1600 EBC
Extract fine D.M.
min 73.00 %

angry bear – black malt

Identical in flavour with high end chocolate malt, but higher in colour.

HOW IT IS MADE
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Black malt is produced by roasting kiln dried malt to temperatures of up to 240°C for slightly longer periods of time than regular Chocolate Malt. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.

TYPICAL PROFILE
1300 – 1600 EBC. Heavily Roasted, provides colour to beer. Depending on the quantity added, it can produce a deep red hue or a rich dark black. A dry biscuit with roasted coco bean flavour, less astringent and more friable than Roast Barley. No enzymatic potential. Full list of specs under Additional Information.

TYPICAL BEER STYLES
Ales, Porters and Stouts

TYPICAL USAGE RATES
3-12% addition to mash tun with base malts.

Moisture
max 4.0 %
Colour
1300 - 1600 EBC
Extract fine D.M.
min 73.00 %

Biscuit

Moisture
max 4.5 %
Colour
47 - 70 EBC
Extract fine D.M.
min 75%
Total protein
max 12.5%
pH
4.5 - 6.0
NDMA content
max 2.5 ppb

mark 5 – medium crystal

Less sweet than light crystal, with stronger roasted taste.

HOW IT IS MADE
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
150–190 EBC. It gives a 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.

Moisture
max 5.5 %
Colour
150 - 190 EBC
Extract fine D.M.
min 75.00 %

miserable fish – melanoidin malt

Dark, aroma-rich malts with deep nutty, malty and biscuit flavours.

HOW IT IS MADE
We produce this malt at Bury St Edmunds in the UK. Melanoidin Malt is made with much the same process as well modified Ale malt with some colour formation in germination due to extended recirculation while kilning will be at higher temperatures for flavour and colour development.

TYPICAL PROFILE
40 – 50 EBC.Provides deep intense flavour and colour to beer. It has characteristically high melanoidin content, producing dark, aroma-rich malts with deep nutty, malty and biscuit flavours. Full list of specs under Additional Information.

TYPICAL BEER STYLES
Amber Ales, Red Ales and dark European style beers

TYPICAL USAGE RATES
10 – 60% addition rate to mash tun

Moisture
max 4.5 %
Colour
40 - 50 EBC
Extract fine D.M.
min 77.50 %
Total protein
9.9 - 11.5 %

rough tide

Torrefied wheat promotes head retention and adds body. It is pre-gelatinised and unmalted..
HOW IT IS MADE
Wheat kernels are placed under high-temperatures which breaks down the cellular structure of the grain. This torrefication process pre-gelatinises the starches in the wheat so that they are easily broken down at standard mash temperatures.
TYPICAL BEER STYLES
Ales, Lagers, IPA’s, Pale Ales, Stouts, Porters, NEIPA.
TYPICAL USAGE RATES
3-6%.

Moisture
max 10 %
Colour
2.5 - 5.0 EBC

captains classic – cara 25-35

Sweet, nutty, biscuit-like taste with toffee aroma.
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. CaraMalt is produced in much the same way as Crystal but the final roast stage is extended and carried out at lower temperatures to meet the requirements for lower colour, higher extract and higher moisture.

TYPICAL BEER STYLES
Ales, Pale Ales, IPA, American-style Pale Ale.

TYPICAL USAGE RATES
10-15% addition to mash tun with base malts.

Moisture
max 7.5 %
Colour
25-35 EBC
Extract fine D.M.
min 75 %

Keep Flying – Maris Otter

Maris Otter  Malt – Introduced in 1965, Maris Otter barley is one of the oldest varieties still used to produce high quality malt for breweries around the world. It is particularly popular amongst our craft brewing customers due to its ease of use and marketability is the perfect base malt to create those traditional real ales.

100% British Maris Otter barley specifically tailored by our maltsters for the needs of the craft brewer. Smaller designated craft malt batches are malted in our Boby Malt house in Bury St Edmunds, UK  to achieve a unique Maris flavour with a deeper colour and sweet biscuit flavour.

Moisture
3.0-4.5%
Colour
4-6 EBC
Extract fine D.M.
min 81 %

lucky squid – light crystal malt

Drum-roasted caramel malt brings balance to beer profile, fullness and ruby hues in color.

HOW IT IS MADE
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
110 – 130 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.

Moisture
max 5,5 %
Colour
110 – 130 EBC
Extract fine D.M.
min 75 %

Chocolate 900

Moisture
max 4.5 %
Colour
800 - 1000 EBC
Extract fine D.M.
min 70 %
Total protein
max 12.5 %
pH
4.5 – 6.0
NDMA content
max 2.5 ppb

reliable lighthouse – light chocolate malt

Bitter coco-like accents with coffee undertones.

HOW IT IS MADE
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Light chocolate malt is produced by roasting kiln dried malt to temperatures of up to 220°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion.

TYPICAL PROFILE
800 – 1000 EBC. Provides colour to beer. Depending on the quantity added, it can produce a deep red hue or a rich dark black. A dry biscuit with roasted coco bean flavour. No enzymatic potential. Full list of specs under Additional Information.

TYPICAL BEER STYLES
Ales, Porters and Stouts

TYPICAL USAGE RATES
3-12% addition to mash tun with base malts.

Moisture
max 4.0 %
Colour
400 - 600 EBC
Extract fine D.M.
min 73 %

Black 1400

Moisture
max 4.5 %
Colour
1300 - 1500 EBC
Extract fine D.M.
min 70 %
Total protein
max 12.5 %
pH
4.5 – 6.0
NDMA content
max 2.5 ppb

dead straight – amber

Dry, light biscuit flavour with slight coffee undertones.

We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Amber malt is a more toasted form of pale malt, with green malt being roasted at temperatures of 150–160°C.

Moisture
max 4.0 %
Colour
45 - 90 EBC
Extract fine D.M.
min 75 %

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