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Bairds Coloured Malts

 
Crystal & Caramalt: Crystal & Caramalts are prepared separately from pale malts. They are high-nitrogen malts which are wetted and roasted in a rotating drum before kilning. They produce strongly sweet toffee-like flavors and are sufficiently converted that they can be steeped without mashing to extract their flavor. Crystal malts are available in a range of colors, with darker-colored crystal malts, that is, those kilned at higher temperatures, producing stronger, more caramel-like overtones. Some of the sugars in crystal malts caramelize during kilning and become unfermentable; hence, addition of crystal malt will increase the final sweetness of a beer. They contain no enzymes.
Caramalt Typical Colour Specification:
IOB
EBC
ASBC
25 - 35
30 - 40
15 - 20
Dark Caramalt Typical Colour Specification:
IOB
EBC
ASBC
70 - 100
80 - 110
37 - 55
 
Pale Crystal Typical Colour Specification:
IOB
EBC
ASBC
80-100 
90-110
45-55 

Medium Crystal Typical Colour Specification:

IOB
EBC
ASBC
130-150 
140 - 160
70-80 

Dark Crystal Typical Colour Specification:

IOB
EBC
ASBC
200-240
 
220 - 260
110-130 

Amber Malt : Made from two-row ale malt. The ale malt is roasted for about an hour, with the temperatures rising to 356F (180C), depending on the colour required. The resulting product has a warm, pleasant, biscuit flavor with coffee undertones and a ruby-red hue. Odour of mash: biscuit or coffee.

Amber Malt Typical Colour Specification:

IOB
EBC
ASBC
90 - 130
100 - 140
50 - 70

Brown Malt: Made from green two row malt. The malt is dried for about two hours until temperatures reach 212F (100C). It is then cured for about 20 minutes as temperatures rise to about 356F (180C), depending on the colour required. The resulting malt imparts a very bitter, burnt flavor to beer. Odour of mash: mild coffee.

Brown Malt Typical Colour Specification:

IOB
EBC
ASBC
90 - 130
100 - 140
50 - 70

Chocolate Malt: Manufactured from a two-row lager malt. Temperatures rise to a maximum of 482F (250C) for up to two hours, depending on the colour required. This malt provides colour and complex undertones of vanilla and caramel for stouts, porters and darker beers such as winter warmers.  
Pale Chocolate Malt Typical Colour Specification:

IOB
EBC
ASBC
 425-500
500-600
200-245

Odour of mash: mild coffee.
 
Chocolate Malt Typical Colour Specification:

IOB
EBC
ASBC
900 -1100
1100 -1300
450 - 500

Odour of mash: coffee.

Black Malt: Produced by roasting white two-row malt at a higher temperature than than that used to produce chocolate malt. The resulting product lends a sharp, acrid flavor and black colour to sweet stouts, porters, and other dark beers.

Black Malt Typical Colour Specification:

IOB
EBC
ASBC
1100 min
1300 min
500 - 600

 

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