MAKING THE FINEST MALT

Bairds Malt Limited is ranked as one of the UK’s leading maltsters, a major supplier to the world brewing and distilling markets. The name of the company is synonymous with quality of product as and excellence of service - a reputation which has been built on an unswerving commitment to assurance supported by technological innovation in all areas.

Bairds Malt Limited remains committed to its founding principle which is to make the finest malt available, the malt our customers want.

Brewing Malts

Typical Pale Ale Malt Specification:

Maris Otter Pale Ale Malt: Made from fully modified two-row winter Maris Otter. This malt has a wide optimum temperature and pH range, making it very forgiving in the brewery and popular with small-scale brewers.

Golden Promise Pale Ale Malt: The malt which made Timothy Taylor's Landlord famous, use extensively in the Distilling industry but it's forgiving nature in the mash tun and wonderful malt flavour make this a great variety.

Pearl Pale Ale Malt:  Used extensively on the West Coast of the USA in IPA's etc this variety is a great workhorse in small and large breweries. The grains are fully modified and it gives a great extract and full malt flavour profile.

Typical Premium Pilsen Malt Specification:

Lager (Pilsen):

Premium Pilsen Malt is used for brewing all malt Premium Lagers. There is an emphasis on low protein and relatively low S/T. This ensures good extract levels, no haze problems and low DMS potential. Steeping and germination are carefully controlled to prevent excessive modification and to preserve head retention values in the beer. Kilning of the green malt is carefully programmed to prevent excessive colour formation and to stabilise that colour, so that colour pick-up on wort boiling is restricted and yet sufficient heat is applied to ensure that DMS potential is limited.

Although mainly intended for all malt beers, there is sufficient diastatic power to convert a limited amount of adjunct. Care will have to be taken that too much adjunct is not used or flavour could be impaired. Also, excessive dilution of soluble nitrogen could result in yeast nutrition problems, causing poor fermentation or flavour defects due to diacetyl for example.

Oat Malt: