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GRAINS

 
 
 
Back Note: Prices and availability of malts may change suddenly. The Jovial Monk reserves the right to vary prices and brands of malts shown on this page.
 
We are happy to weigh and crush malts to suit your own recipes, or help you develop a recipe. We do charge 50¢ per kilo or part thereof for crushing malt.
 
 
 
 

Australian malts

 
 
Note: The prices below apply to any malts we purchase from 1/12/08 and are an increase of 37% on prices applying before, no doubt due to the drought.
 

Our Australian malts are produced by Joe White maltings.
 
 
 
Export Pilsener malt
  • $  3.35/Kg
  • $ 67.00/25Kg sack.
This is a very light colored grain (2–5°EBC) that is loaded with enzymes. Choose this malt for high adjunct mashes and as the base malt for Pilsner beers and other light colored lagers.

Traditional Ale malt
  • $  3.50/Kg
  • $ 70.00/25Kg sack.
This is a bit darker than the Pilsener malt (2–5°EBC.) Use it as the base malt for ales of all types.
 
Vienna malt
  • $  3.75/Kg
  • $ 75.00/25Kg sack.
  This is truly a great malt, color 4–10°EBC. Use in amounts up to 45% in ales or lagers for more color, flavor and maltyness.
 

Munich malt
  • $  4.00/Kg
  • $ 80.00/25Kg sack.

Darker than the Vienna, use in dunkels and bocks, or in small amounts add to ales or lagers for more color and maltyness.

 
   
Wheat malt
  • $  3.75/Kg
  • $ 75.00/25Kg sack.
Wheat malt is used in small quantities (2–5%) to boost head retention and mouthfeel to ales and lagers, and in amounts up to 70% in wheat beers. Wheat has much higher protein content than barley malt and this protein is what boosts head retention and mouthfeel. Color 2.5?4.5°EBC.
 
 
 
Caramalt and crystal malt
  • $  3.35 for 500g
  • $  5.00 for 1Kg
  • $ 20.00 for 5Kg
  • $ 67.00/25Kg sack.

Crystal malts are used to add body, color and flavor to ales and lagers. We supply the caramalt (30–60°EBC) and crystal malt (60–120¡C.) Crystal and caramalts can be used without mashing and so can be used by kit and extract brewers to add body to improve their beers.
 
 
 
Roasted grains
  • $  3.35 for 500g
  • $  5.00 for 1Kg
  • $ 20.00 for 5Kg
  • $ 67.00/25Kg sack.
These are used mainly for color and roasty–toasty flavors. Chocolate and Black malt should be cold steeped rather than hot steeped or mashed if added in any quantity and the amber malt needs to be mashed. Chocolate malt is 600–900°EBC, black patent malt iis °EBC and roast barley °EBC. 35g of black malt in a 22L batch will produce a reddish color and gives Irish Red Ales their red color. In bigger amounts these grains are used in stouts, porters and dark ales.
 
 
 
 

Imported malts—English

 
 
English malts currently available are made by Bairds maltings: visit  Bairds website for more information.
 
Maris Otter
  • $  5.00/Kg
  • $110.00/25Kg sack.
Maris Otter is a favorite of craft brewers everywhere. Use at up to 100% in British style ales, or use up to 10% adjuncts. Color is 5–7°EBC so for really pale ales use half Maris Otter, half Pilsener malt. Sometimes Halcyon is supplied to us instead of Maris Otter, this has very similar specifications and can be used in place of Maris Otter.

Golden Promise
Golden Promise malt is is a variant of Maris Otter grown in Scotland. The grains are very plump, give a very malty flavor and are used to produce the best Scotch and Scottish Ales and is also used in the famous Timothy Taylor “Landlord.”e; Availability is a problem at times.


Roasted malts
 
Amber malt
  • $  5.00/Kg
  • $110.00/25Kg sack.
Amber malt(90–110°EBC) is roughly equivalent to Belgian Aromatic malt and increases the maltyness of the beer, especially as far as aroma. In large amounts (1.6Kg in a 20L batch of Russian Imperial Stout) amber malt gives a marvellous chocolaty flavor and aroma. Used in porters and stouts, brown, amber and dark Ales.

Brown malt
Brown malt (140–160&°EBC) gives a biscuitty flavor to ales and can be considered equivalent to Belgian Biscuit malt. Once used 100% in all beers and in large amounts in Porters in the 1700's and 1800's todays brown malt is not diastatic and must be mashed with a diastatic malt. To me Porter means brown malt (often with amber malt as well) but these days Porter usually gets its color from chocolate and black malts.

 

Crystal malts
We do not stock much of English crystal malt, preferring to stock the caramalts from Weyermann Malting as these have a large range of colors—see below under German malts



 
 

Imported malts—German

 
 
German malts currently available are from Weyermann Maltings. Visit  Weyermann website for more information.

 
 
Pilsener
  • $  5.00/Kg
  • $110.00/25Kg sack.
A great malt, a great base for lagers or for mixing 50/50 with ale malt to lighten ale worts. A step mash is advisable else the runoff will likely be cloudy “Looked like beef stock!” according to one customer!
 
Bohemian Pilsener malt.
  A different barley variety means this malt can be used with a single infusion mash. These two pilsener malts will make great lagers!

Vienna malt
Not often in stock, Weyermann Vienna is a darker malt used in amounts to 80% to add flavor and maltyness to lagers and ales and is a major component in Vienna style Oktoberfests. It is a substitute for Mild Ale malt which is not available here.

Munich malt
Light Munich is darker than Vienna malt and is used in ales and lagers to add rich, malty flavors. Sometimes used in conjunction with Dark Munich in Bocks and Dunkels.

Dark Munich is darker and maltier than the light Munich, use 2% and up to add flavor and maltyness to ales and lagers. Used in doppelbocks and some Dunkels

 
 
Melanoidin malt
  • $  7.95/Kg
  • $124.95/25Kg sack.
This malt has an intensely malty flavor, think Munich on steroids! Promotes flavor fullness and stability and increases the red color of beers it is used in. I suggest adding 100–200g to a pale ale (like a Kolsch) and bigger amounts to amber ales or lagers. Melanoidin malt must be mashed. 60–80°EBC
 
   
   
  Weyermann caramalts
   
Carapils
  • $  5.00/Kg
  • $110.00/25Kg sack.
Also known as carafoam and dextrine malt. Used to add body and and head retention. It should be mashed not steeped and is light in color.
Carahell
Very light caramalt, used to add subtle sweetness without adding much color

Carared
Slightly darker than the carahell, adds subtle toffee flavors and malt sweetness

Cara-amber
Caramalt of EBC, used in amber ales and lager

Caramunich
The most widely used caramalt Caramunich type. We try to stock Type 1 (lightest) and Type 3 (darkest) used to add color to dunkels and other darker lagers and ales

Cararoma
The darkest of the caramalts. Adds color and a slight syrupy mouthfeel. Use this sparingly to add some color to a beer without adding roasty notes or much sweetness or in higher amounts to add syrupy mouthfeel and very dark color
 
 
 
  Roasted malts
 
Roasted Rye Malt
  • $  7.95/Kg
  • $129.95/25Kg sack.
Also referred to as Chocolate Rye Malt his is a fantastic malt that puts a great flavor and aroma, not at all rye–like, into brown ales, Porters and Stouts. Can be steeped and should be cold–steeped not mashed. 500–800°


Carafa Special Malts
We stock Weyermann Carafa Special type I and type III (equivalent to English chocolate and black patent malts respectively.) These grains have been malted, roasted then milled to remove the outer layer of the grains, removing astringency and grain bitterness. They can therefor be added direct to the mash or hot steeped. We recommend them for adding color and roasty flavors to dunkels, mild ales stouts and porters and other dark beers