Simpsons Malt`s diverse product range is made

MALT
Simpsons Malt’s diverse product range is made
from the highest-grade two-row malting barley
purchased from over 3000 British farmers through
the company’s agricultural merchants.
150 years, 5 generations, 1 home of good malt. Simpsons Malt is a family-owned independent maltster providing premium malt to the brewing, distilling and food industries worldwide.
Founded in 1862, Simpsons Malt is proud of their tradition and heritage. Managed by the 5th generation of the Simpsons
family, the company remains focused on its core malting business and true to its foundations of independence, integrity,
loyalty, innovation and partnership.
OUR MALTING PLANTS
Simpsons Malt has invested in excess of £80million over the last 25 years on its two UK malting plants.
Tweed Valley Maltings, Berwick upon Tweed
Home to the company’s largest malting plant, Tweed Valley Maltings produce over 235,000
tonnes of ale, lager and distilling malt each year since 1961.
Tivetshall Maltings, Tivetshall St. Margaret
Situated in the heart of the English barley-growing country of Norfolk, this site has a malting
heritage dating back to 1872 when it supplied malt to the London breweries. It has three roasting
drums producing small batches of Crystal and Roasted malts for the premium beer market.
EXPLORE OUR PASSION FOR MALT
Producing in excess of 280,000 tonnes of malt each year, Simpsons Malt’s diverse product range
is made from the highest-grade two-row malting barley purchased from over 3000 British farmers
through the company’s agricultural merchants, McCreath, Simpson & Prentice and John Guthrie.
At harvest time, almost 100% of the company’s annual barley requirements are stored in quality-assured storage areas.
Simpsons Malt prides itself on its quality assurance credentials, proving full traceability from seed to finished malt.
A full range of products, including Golden Promise, Maris Otter, Roast Malts and Best Pale Ale can be found on
www.simpsonsmalt.co.uk.
Base Malts
Highly Kilned Malts - produced on a conventional kiln
Finest Pale Ale Golden Promise - A principal ingredient of cask ales Vienna Malt - Enhances color, flavor and aroma.
using heritage barleys.
Munich Malt - Contributes rich malty flavor and golden hues when
Finest Pale Ale Maris Otter - A principal ingredient of cask ales using used at 5-15%.
heritage barleys.
Imperial Malt - Enhances depth of color, flavor and aroma.
Low Color Maris Otter - For brewers who require low color, well
modified malt using a Heritage Variety (light color ale or and IPA type)
Roasted Malts and Grains
Best Pale Ale Malt - The principal ingredient of cask/keg ales. UK-2 Amber Malt - A traditional malt for dry biscuity finishes to ales.
row barley.
Coffee (Brown) Malt - ‘Coffee’ notes for stouts and porters. Smooth
Extra
Ale Malt - For brewers whoUsage
require low color,
well modified
BasePale
Malts
Colour
Moisturemouth-feel.
Characteristics
malt to produce a light colored beer. (Lager
UK 2-row barley
Rate %or IPA)Lovibond
Max Chocolate Malt - Roasted malts for ‘winter warmer’ styles.
Finest Lager Malt - Low total nitrogen, low color, high extract and Black Malt - Rich, dark colors with burnt toast dryness.
well
modified
UKGolden
Spring Promise
2 row malt. Good
a very
Barleyingredient
- A typicalof
ingredient
Irish dry
stouts.barleys.
Finest
Pale Ale
to 100to make1.9
– 2.4good light
3.5% Roasted
A principal
cask alesofusing
heritage
colored beer.
Finest Pale
Ale- The
Maris
Otter
to Whisky
100 production
2.1 – 2.8
3.5% Aromatic
A principal
of cask ales using heritage barleys.
Distilling
Malt
main
ingredient for
Maltsingredient
(sour)
Aromatic
Malt
Flavor
reminiscent
of raisins. Could be used for body
Low Colour Maris Otter
to 100
1.3 – 2.1
3.5%
Crystal Malts- Malts in which the sugars have been caramelised
in low
ABVa bitters.
Good
pH balancer.
using
Heritage
Variety
(light colour ale or and IPA type)
Caramalt - Lager color and flavor adjustment.
Dark Aromatic Malt - Darker color full flavored malt. Similar to above.
Best Pale English
Ale MaltCaramalt - Top oftothe
100range cara
2.1 –for
2.8color 3.5%
The principal ingredient of cask/keg ales. UK-2 row barley.
Premium
and
flavor adjustment. Used in light colored beers. Ultimate malty flavor Extra Special Malts & Grains
Extra Pale Ale Malt
to 100
1.3 – 2.1
3.5%
without the burnt characteristics of a higher color crystal. Tastes great! Wheat Malt - Even small additions can enhance head retention and
produce a light coloured beer. (Lager or IPA) UK 2-row barley
Crystal Light - Sweet, Caramel, Toffee flavors. Contributes to golden foam. Used at 50 – 60% for wheat beers.
hues.
Oats - Huskless
oat high
crystal
malt. Exotic
ingredient for
Finest Lager Malt
to 100
1.5 – 1.9
4.5% Golden
Low Naked
total nitrogen,
low colour,
extract
and well
Crystal - Ale color and flavor adjustment, tailored to requirement.
subtle nutty difference.
light coloured
Crystal Dark - Ale color and flavor adjustment, tailored to requirement. Pinhead
Oats* - beer.
Important ingredients for oatmeal stouts. They
Crystal Extra Dark - Ale color and flavor adjustment, tailored to provide a smooth creamy finish to ales and “zing” for spring seasonal
Distilling Malt
to 100
1.3 – 2.1
4.5%
The main ingredient for Whisky production
requirement.
Oat Flakes* - 8% beers.
Rye Crystal - Seasonal autumn flavor – sweet and malty with
Pilsner Lager Malt
to 100
1.5 – 1.9
4.5% warm
Thebread-crust
main ingredeint
of lager beers
flavors.
Crystal Malts
Usage
Colour
Moisture Characteristics
Peated
Malt
Ingredient
for providing the essential peat flavor in
Rate %
Lovibond
Max
whisky production. Heavy/medium or light peating levels.
20
Caramalt
to 25
Orders: 1.800.374.2739 | bsgcraftbrewing.com
9.9 – 15.0
5%
CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER.
Low Colour Maris Otter
Finest
Pale
Ale
Golden
Best
Finest
PaleAle
AleMalt
Golden Promise
Promise
Best Pale
Pale
Ale
Malt
Finest
PaleAle
AleMalt
Maris Otter
Otter
ExtraPale
Pale
Ale
Malt
Finest
Pale
Ale
Maris
Best
Extra
Pale
Ale
Malt
to 100
to
to
100
to
100
to 100
100
to
to
100
to 100
100
Low
Maris
to
Low
Colour
Maris
Otter
to 100
100
ExtraColour
Pale Ale
MaltOtter
Finest
to
Finest Lager
Lager Malt
Malt
to 100
100
Best
Ale
Malt
to
100
Best
Pale
AleMalt
Malt
to 100
100
FinestPale
Lager
to
Extra
Pale
Ale
Malt
to
100
Extra
PaleMalt
Ale Malt
to
Distilling
Distilling
Malt
to 100
100
Distilling
Malt
to
100
Finest
Lager
Malt
to 100
100
Finest
Lager
Malt
to
Crystal
Malts
Usage
Crystal
Malts
Usage
Base Malts
Rate
%
Rate
%
Crystal Malts
Usage
%
Distilling
MaltAle Golden PromiseRate
to
100
Finest Pale
Distilling
to
Caramalt
to
25
Caramalt Malt
to100
25
Finest Pale
Ale Maris
Otter
Premium
English
Caramalt
Caramalt
Premium
English
Caramalt
Crystal
Crystal Malts
Malts
Low Color
MarisCaramalt
Otter
Premium
English
NEW
Best Pale Ale Malt
to 25
20
to
20
Usage
Usage
to
Rate
Rate20%
%
Caramalt
to
25
Caramalt
to
Crystal
Crystal Light
Light
to 25
25
Premium
English
Caramalt
to
20
Premium
English
Caramalt
to
Heritage
Crystal
Extra Pale
Ale Malt
Crystal
Light
to 20
25
Simpsons
DRC™
20
(50-60L Maris Otter)
Heritage
CrystalMalt
to 20
Finest Lager
Crystal
to
(50-60L
Maris
Otter)
Medium
Crystal
to 20
20
Distilling
Malt
Crystal
Light
to
25
Crystal
Light
to
Dark
20
Crystal Dark
to 25
20
Heritage
Crystal
to
20
Heritage
Crystal
to
Crystal Dark
Extra
Dark
10
Crystal
to 20
20
Extra
Dark
10
CrystalMaris
MaltsOtter)
(50-60L
(50-60L
Maris
Otter)
Crystal Extra Dark
to 10
Crystal
to
Crystal
to 20
20
Highly
Kilned
Usage
Highly
Kilned Malts
Malts
Usage
Caramalt
Rate
%
Crystal
Dark
to
Rate
Crystal
to 20
20%
Highly Dark
Kilned Malts
Usage
Premium English Caramalt
Rate
Crystal
Extra
Dark
to
Crystal
Extra
Dark
to 10
10%
Vienna
Malt
to
Vienna
Malt
to 15
15
Crystal Light
Munich
Malt
to
Vienna Malt
to 15
15
Munich
Malt Malts
Highly
Kilned
Usage
Highly
Kilned
Malts
Usage
Heritage
Crystal
(50-60L Maris Otter)
Rate
Munich Malt
to
15%
Rate
%
Imperial
to
Imperial Malt
Malt
to 15
15
Crystal
Vienna
to
Vienna
Malt
to 15
15
ImperialMalt
Malt
Crystal
Dark
Roasted
Malts
and
Grains
Usage
Munich
Malt
to
15
Roasted
Malts
and
Grains
Usage
Munich Malt
to 100
15%
Rate
Aromatic
Malt
to
Rate
%
Crystal Malts
Extra Dark
Roasted
and Grains
Usage
Imperial Malt
Malt
to 15
15%
Rate
Imperial
to
Amber
to
Amber Malt
Malt
to 15
15
to
Amber Malt
15
to 10
10
Roasted
Malts
and
Grains
Usage
Roasted
Malts
and
Grains
Usage
Chocolate
to
10
Rate
to
10
Chocolate Malt
Malt
Rate %
%
Highly Kilned Malts
Black
Malt
to
Chocolate
to 10
10
Black Malt Malt
Amber
Malt
to
Amber
Malt
to 15
15
Roasted
Barley
to
Black
Malt
Roasted
Barley
to 10
10
Vienna
Malt
to
10
to 10
10
Roasted
to
MunichBarley
Malt
Chocolate
Malt
to
10
Chocolate
Malt
to
10
Aromatic
Malts
(sour)
Usage
Aromatic Malts (sour)
Usage
Rate
%
Imperial
Malt
Black
Malt
to
10
Rate
Black
Malt
to
10%
Aromatic Malts (sour)
Usage
Roasted
Barley
to
10
Rate
%
Roasted
to
Aromatic
Malt
to
15
AromaticBarley
Malt
to10
15
1.3 – 2.1
2.1
2.1 –
– 2.8
2.8
2.1
1.3
––
2.1
2.1 –
– 2.8
2.8
1.3
2.1
3.5%
3.5%
3.5%
3.5%
3.5%
1.3
3.5%
1.3 –
– 2.1
2.1
3.5%
1.5
4.5%
1.5 –
– 1.9
1.9
4.5%
2.1
3.5%
2.1
– 2.8
2.8
3.5%
1.5 –
1.9
4.5%
1.3
–
2.1
3.5%
1.3
2.1
3.5%
1.3
4.5%
1.3 ––
– 2.1
2.1
4.5%
1.3
–
2.1
4.5%
1.5 –
– 1.9
1.9
4.5%
1.5
4.5%
Colour
Moisture
Colour Moisture
Moisture
Lovibond
Max
Lovibond
Max
Max
Colour %Moisture
Lovibond
Max
1.3
2.1
3.5 4.5%
1.3––
––15.0
2.1
4.5%
9.9
5%
11.8
16.3
5%
17.4
23.1 3.5 5%
5%
9.9 ––15.0
20.8-25.3
Colour
Moisture
Colour
Moisture
17.4 – 23.1 3.5 Max
5%
Lovibond
Lovibond
Max
3.5
9.9
9.9
––15.0
15.0
30–
37
36.2-42.9
17.4
–
23.1
17.4
–
23.1
50 – 37
60 3.5
30
105.6-120.6
5%
5%
5%
5%
5%
5%
10%
50 – 60 4.5
50 – 60
63.2-71.8
4.5
30
– 37
30
37
75
50–––86.8
60
94.3-107.4
50
60
50––
–-86.8
60
150
165
75
169.3-188.1
5%
5%
5%
5%
5%
5%
5%
5%
5%
Moisture
150 - 165 % Max
5%
50
5%
50 –
– 60
60
5%
Colour
Moisture
Colour
Moisture
5.0
Lovibond
Max
75
–
5%
Lovibond
Max
75
– 86.8
86.8 Moisture
5%
Colour
5.0
Lovibond
Max
150 -- 165
165
5%
150
5%
2.4
2.4 –– 4.3
4.3 5.0 3.5%
3.5%
7.3
–
8.8
2.2%
2.4 – 8.8
4.3
3.5%
7.3
2.2%
Colour
Moisture
Colour 5.0
Moisture
Lovibond
Max
7.3
–
8.8
2.2%
Lovibond
Max
19.3
3.5%
19.3
3.5%
5.0
2.4
3.5%
2.4 –
– 4.3
4.3
3.5%
15.6-19.3
5.0
Colour
Moisture
7.3
–
8.8
2.2%
Colour
Moisture
7.3 – 8.8
2.2%
Lovibond
Max
19.3-26.8
5%
Lovibond
Max
Colour 5.0
Moisture
19.3
3.5%
Lovibond
Max
19.3
3.5%
17.4
2.5%
17.4 –– 23.1
23.1
2.5%
150.6
4%
17.4
– 23.1
2.5%
150.6
4%
Colour
Moisture
Colour
Moisture
338.1
3%
Lovibond
Max
150.6
4%
338.1
3%
Lovibond Moisture
Max
469-525.6
3%
338.1 % Max
3%
469-525.6
17.4
– 23.1
2.5%
20.8-27.2
2.5%
488.1
469-525.6
3%
488.1 3.5 3.5%
3.5%
150.6
4%
161.8-225.6
4%
488.1 2.2 3.5%
338.1
3%
400.7-488.1
3%
Colour
Moisture
Colour
Moisture
Lovibond
Max
3.5 Max
469-525.6
3%
Lovibond
538-713.1
3%
Colour
Moisture
488.1
3.5%
Lovibond
Max
488.1-713.1
3.5%
19.3
5%
19.3 –– 26.8
26.8 % Max
5%
Aromatic
Malts
AromaticMalt
Malt (sour)
5.0 5%
Aromatic
to 15
19.3 – 26.8 Moisture
Dark
Aromatic
Malt
to
10
34.3
–– 49.3
5%
Aromatic
Malts
(sour)
Usage
Colour
Dark Aromatic Malt
to 10
34.3
49.3 Moisture
5%
Dark
Aromatic
Coffee
(Brown)Malt
Malt
4.0 Max
Rate %
Lovibond 5.0
Dark Aromatic Malt
to 10
34.3 – 49.3
5%
Chocolate
Malt
3.0
Extra
Special
Malts & Grains
Usage
Colour
Moisture
Extra
Special
Usage
Colour
Moisture
Aromatic
Malt Malts & Grains
to
15
19.3
–
26.8
5%
Rate
%
Lovibond
Max
Roasted
Malts and Grains
Moisture
Rate
%
Lovibond
Max
BlackSpecial
Malt
Extra
Malts & Grains
Usage
Colour 3.0
Moisture
%
Max
Rate
%
Lovibond
Max
Dark
Aromatic
Malt
to 10
34.3
– 49.3
5%
Wheat
Malt
to
1.3
Roasted
Barley
3.5 5%
Wheat
Malt
to 60
60
1.3 –
– 2.8
2.8 2.5
5%
Amber
Malt
Wheat Malt
to 60
1.3 – 2.8
5%
Extra
Malts
& Grains
Usage
Colour
Moisture
Golden
Naked
Oats
to
5.1-9.6
6.0%
Extra Special
Special
Grains
Usage
Colour
Golden
NakedMalts
Oats -&GNO™
to 10
10%
4.3 – 8.1 Moisture
6.0%
Rate
Lovibond
Max
Lovibond Moisture
Max
Extra Special Malts & Grains Rate %
Golden Naked Oats
to 10
4.3 – 8.1 % Max
6.0%
Pinhead
Oats*
to
10
1.3
–
1.7
8%
Pinhead
Oats*
to
10
1.3
–
1.7
8%
Wheat
to
1.3
Wheat
Malt
to 60
60
1.3 –
– 2.8
2.8 5.0 5%
5%
WheatMalt
Malt
Oat
to
1.3
8%
Pinhead
Oats*
Oat Flakes*
Flakes*
to 10
10
1.3 –
– 1.7
1.7
8%
GoldenNaked
Naked
Oats
6.0 6.0%
Golden
Oats
to
10
4.3
–
8.1
Rye
Crystal
15
89.4-116.8
4.0%
Golden
Naked
Oats
to
10
4.3
–
8.1
6.0%
Oat Flakes*
1.3– 150.6
1.7
8%
Rye
Crystal
to 15
83.1
4.0%
Pinhead Oats
8.0
Rye
Crystal
to
15
83.1
–
150.6
4.0%
Pinhead
Oats*
to
1.3
–
8%
Peated
Malt
1.3-1.7
5.0%
Pinhead
Oats*
to--10
10
1.3
– 1.7
1.7
8%
Peated
Malt
1.7
Oat Flakes
8.0 5.0%
Oat
Flakes*
to
10
1.3
–
1.7
8%
Oat
Flakes*
to-10
1.31.7
– 1.7
8%
Peated
Malt
5.0%
Rye Crystal
4.0
Rye
Crystal
to
15
83.1
–
150.6
4.0%
Rye
Crystal
83.1 – 150.6 4.0%
** Special
Order
for
availability
Special
Order item
item -- please
please check
check to
for15
availability
Peated Malt
5.0
* Special
Order item - please check for- availability 1.7
Peated
Malt
5.0%
PLEASE
CALL
DIRECTLY REGARDING SPECIAL ORDERS
AS THEY WILL
LOCATION.
Peated
Malt
1.7 VARY BY5.0%
CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER.
A
principal
ingredient
of
cask
ales
using
barleys.
The
principal
ingredient
of
cask/keg
ales.
UK-2
barley.
A
principal
ingredient
of(light
cask
ales
using
heritage
barleys.
using
a Heritage
Variety
colour
ale heritage
or
androw
IPA
type)
The
principal
ingredient
of
cask/keg
ales.
UK-2
row
barley.
A
principal
ingredient
of of
cask
ales using
using
heritage
barleys.
A
principal
ingredient
of
cask
ales
barleys.
The
principal
ingredient
cask/keg
ales.heritage
UK-2 row
barley.
produce
produce aa light
light coloured
coloured beer.
beer. (Lager
(Lager or
or IPA)
IPA) UK
UK 2-row
2-row barley
barley
using
a
Heritage
Variety
(light
colour
ale
or
and
IPA
Low
total
nitrogen,
low
colour,
high
extract
and
well
using
a Heritage
Variety
(light
colour
aleIPA)
or and
IPA
type)
produce
anitrogen,
light coloured
beer. (Lager
or
UK
barley
Low
total
low colour,
high extract
and2-row
welltype)
The
principal
ingredient
of
cask/keg
ales.
UK-2
row
barley.
The
principal
ingredient
of
cask/keg
ales.
UK-2
row
barley.
Low
total
nitrogen,
low
colour,
high
extract
and
well
light coloured
coloured beer.
beer.
light
The
main
ingredient
production
lightmain
coloured
beer. for
The
ingredient
for Whisky
Whisky
production
produce
produce aa light
light coloured
coloured beer.
beer. (Lager
(Lager or
or IPA)
IPA) UK
UK 2-row
2-row barley
barley
The
main
ingredient
for
Whisky
production
Low total
total nitrogen,
nitrogen, low
low colour,
colour, high
high extract
extract and
and well
well
Low
Characteristics
Characteristics
Color °L
Color EBC
Usage
light
coloured
Rate %
light
coloured beer.
beer.
Characteristics
The main
main
ingredient for
for Whisky
Whisky
production to 100
2.1-2.8
4-6
The
ingredient
production
2.1-2.8
4-6
to 100
Characteristics
Characteristics
1.3-2.1burnt characteristics
2-4
to 100 crystal.
without
without the
the burnt characteristics of
of aa higher
higher colour
colour crystal.
Tastes
great!
Tastes2.1-2.8
great!
4-6
100 crystal.
without the burnt characteristics
of a higherto
colour
Tastes great!
2-4taste and impartstoraisin
100 like
DRC™1.3-2.1
gives a dark caramel
flavours to beers. It is a great substitute to darker roasted
without
the
burnt
characteristics
of
a
higher
colour
malts1.5-1.9
when
astringent
bitterness
is not
desired.
without
the burnt
characteristics
a higher
colour
crystal.
2.5-3.5 of
to
100 crystal.
Tastes
Tastes great!
great!
1.3-2.1
2-4
to 100
Color °L
Color EBC
Usage
Rate %
Characteristics
Characteristics
9.9-15
Characteristics
25-40
17.4-23.1
45-60
to 20
30-37
80-100
to 25
76
to 20
13-160
to 20
Characteristics
used
at
5-15%.
Characteristics
50-60
used
at
5-15%.
used at 5-15%.
50-60
to 25
75-86.8
200-230
to 20
Characteristics
Characteristics
Flavour
reminiscent of raisins. Could be used for body in
used
at
5-15%.
used
at
5-15%.
150-165
to 10
Characteristics
low
ABV
bitters. Good ph400-440
balancer.
Characteristics
Characteristics
Roasted
malts
for ‘winter warmer’
styles.
Roasted
malts
warmer’
styles.
Color
°L for ‘winter
Color
EBC
Usage
Rich,
dark
colours
with
burnt
toast
dryness.
Rich,
dark
colours
with
burnt
toast
dryness. Rate %
Roasted malts for ‘winter warmer’ styles.
A
typical
ingredient
of
dry
stouts.
Rich,
dark
colours with
burnt
toast
dryness. to 15
A
typical
ingredient
of Irish
Irish
dry
stouts.
2.4-4.3
5-10
A typical
ingredient of Irish
dry stouts.
7.3-8.8
18-22
to 15
Characteristics
Roasted
malts
Roasted
malts for
for ‘winter
‘winter warmer’
warmer’ styles.
styles.
Characteristics
Rich,
19.3 colours
50 toast
Rich, dark
dark
colours with
with burnt
burnt
toast dryness.
dryness. to 15
Characteristics
A
typical
ingredient
of
Irish
dry
stouts.
A
typicalreminiscent
ingredient of
dryCould
stouts.be
Flavour
raisins.
for
% in
Flavour
reminiscent
of Irish
raisins.
Could
be used
usedRate
for body
body
in
low
bitters.
Good
ph
balancer.
low ABV
ABV
bitters.
Good
ph
balancer.
Color
°L
Color
EBC
Usage
50-70
19.3-26.8
15body in
Flavour
reminiscent of raisins.
Could be usedtofor
Characteristics
low
ABV bitters. Good ph balancer.
90-130
150.6
34.3-49.3
400
to 10
338.1
900
to 10
Characteristics
Characteristics
Flavour
reminiscent of raisins. Could be used for body in
Color
°L
Color
EBC
Usage
low
ABV
bitters.
Good
ph
balancer.
469-525.6
1250-1400
to 10
Characteristics
Rate %
Even
enhance
488.1 additions
1300
to 15
10 and
Even small
small
additions can
can 45-60
enhance head
head retention
retention
and
17.4-23.1
to
foam.
foam. Used
Used at
at 50
50 –
– 60%
60% for
for wheat
wheat beers.
beers.
Even small additions can enhance head retention and
Characteristics
Huskless
oat
crystal
malt.
Exotic
ingredient
Characteristics
foam.
Used
50 – 60%
wheat
beers. for
Huskless
oatat
crystal
malt.for
Exotic
ingredient
for subtle
subtle nutty
nutty
Color °L
Color EBC
Usage
1.3-1.7
2-3
to 10
1.7
3.0
-
Huskless oat crystal malt. Exotic ingredient for
subtle
Rate
% nutty
Important
ingredients
for
oatmeal
stouts.
They
aa
Important
ingredients
forenhance
oatmeal head
stouts.
They provide
provide
Even
small
additions
can
retention
Even small
additions can 2-6
enhance head retention
and
1.3-2.8
to 60 and
foam.
Used
at
50
–
60%
for
wheat
beers.
beers.
Important
stouts. They provide a
foam.
at 50 – 60%forforoatmeal
wheat beers.
beers. Usedingredients
4.3-8.1
10-20
to 10
Huskless
oat
crystal
malt.
Exotic
ingredient
for
Huskless
oat
crystal
malt.
Exotic
ingredient
for subtle
subtle nutty
nutty
beers.
Important
for oatmeal
oatmeal stouts.
stouts. They
They provide
Important ingredients
ingredients for
provide aa
1.3-1.7
2-3
to 10 levels.
whisky
production.
Heavy/medium
or
light
peating
whisky production. Heavy/medium or light peating levels.
beers.
beers.
83.1-150.6
220-400 or light peating
to 15 levels.
whisky
production. Heavy/medium
whisky
whisky production.
production. Heavy/medium
Heavy/medium or
or light
light peating
peating levels.
levels.
Orders: 1.800.374.2739 | bsgcraftbrewing.com
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