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GRAINS
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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. |
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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. |
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Australian malts
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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. |
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Our Australian malts are produced by Joe White
maltings. |
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Export Pilsener malt |
- $ 3.35/Kg
- $ 67.00/25Kg sack.
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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. |
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Traditional Ale malt |
- $ 3.50/Kg
- $ 70.00/25Kg sack.
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This is a bit darker than the Pilsener malt
(2–5°EBC.) Use it as the base malt for ales of
all types. |
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Vienna malt |
- $ 3.75/Kg
- $ 75.00/25Kg sack.
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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. |
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Munich malt |
- $ 4.00/Kg
- $ 80.00/25Kg sack.
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Darker than the Vienna, use in dunkels and bocks, or in
small amounts add to ales or lagers for more color and
maltyness. |
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Wheat malt |
- $ 3.75/Kg
- $ 75.00/25Kg sack.
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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. |
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Caramalt and crystal malt |
- $ 3.35 for 500g
- $ 5.00 for 1Kg
- $ 20.00 for 5Kg
- $ 67.00/25Kg sack.
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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. |
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Roasted grains |
- $ 3.35 for 500g
- $ 5.00 for 1Kg
- $ 20.00 for 5Kg
- $ 67.00/25Kg sack.
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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. |
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Imported malts—English
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English malts currently available are made by Bairds
maltings: visit Bairds website for more
information. |
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Maris Otter |
- $ 5.00/Kg
- $110.00/25Kg sack.
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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. |
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Golden Promise |
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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. |
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Roasted malts |
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Amber malt |
- $ 5.00/Kg
- $110.00/25Kg sack.
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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. |
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Brown malt |
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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. |
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Crystal malts |
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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 |
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Imported malts—German
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German malts currently available are from Weyermann
Maltings. Visit Weyermann
website for more information. |
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Pilsener |
- $ 5.00/Kg
- $110.00/25Kg sack.
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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! |
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Bohemian Pilsener malt. |
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A different barley variety means this malt can be used
with a single infusion mash. These two pilsener malts will
make great lagers! |
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Vienna malt |
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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. |
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Munich malt |
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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. |
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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 |
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Melanoidin malt |
- $ 7.95/Kg
- $124.95/25Kg sack.
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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 |
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Weyermann caramalts |
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Carapils |
- $ 5.00/Kg
- $110.00/25Kg sack.
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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. |
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Carahell |
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Very light caramalt, used to add subtle sweetness
without adding much color |
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Carared |
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Slightly darker than the carahell, adds subtle toffee
flavors and malt sweetness |
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Cara-amber |
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Caramalt of EBC, used in amber ales and lager |
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Caramunich |
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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 |
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Cararoma |
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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 |
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Roasted malts |
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Roasted Rye Malt |
- $ 7.95/Kg
- $129.95/25Kg sack.
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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° |
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Carafa Special Malts |
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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 |
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