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Pale Malt - Crushed - 1kg - Marris Otter - Warminster Maltings
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Amber Malt - Crushed - 500g
Black Malt - Crushed - 500g
Brown Malt - Crushed - 500g
Cara Malt - Crisp Maltings - Crushed - 500g
Coriander Seeds - 100g
Crystal Malt - Crushed - 100g, 250g, 500g - Warminster Maltings
Flaked Barley - 500g
Maize - Flaked - 500g - Warminster Maltings
Oats - Malted - Flaked- 500g
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Oats - Torrified - Crushed - 500g
Roasted Barley  - Crushed - 500g
Rye Malt - Crisp Maltings - Crushed - 500g
Vienna Malt - Crisp Maltings - Crushed - 500g
Wheat Malt - Pale - Crushed - 500g - Warminster Maltings
Cara Gold - Crisp Maltings - Crushed - 500g
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Extra Pale Malt - 1kg by Crisp Maltings
Lager Malt (Europils) - 1kg by Crisp Maltings
Chocolate Malt - Crushed - 500g - Crisp Maltings

Shop our selection of malted barley, adjunct grains and malt used for brewing most styles of beers including traditional real ales to the modern craft beers as well as lager, stout and porters. 

Our homebrew beer grains are sourced locally from our local malt house, Warminster Maltings, who use grain sourced from the south west of the UK.

Malt is made by germinating the seed of the cereal crop (mainly barley) by keeping it moist, like it would be if it were in the ground.  Processes inside the seed start the seed growing and causes the root to emerge.  Inside the seed an enzyme is causing some of the carbohydrates to be turned to a sugar which the seed uses to grow.  The malter (the person germinating the seed) then turns the heat up and kills the seedling.  The tiny root is removed and you now have a malt, be it malted barley, malted oats or malted wheat.  This malt is called pale malt.

The malter can then roast the grains (usually barley) for different lengths of time to produce different flavours that you can use when making your beer.  For example, the malter can turn up the heat and roast the grains until they start to caramelise.  This is called crystal malt and produces toffee flavours.  If he keeps roasting it, it turns brown and can be used to add rich colour and a mild roasty aromas, but if the malter keeps roasting, the malt stars to get even darker, with chocolate malt being next with dark chocolate flavours and a slight coffee bitterness.  If the malter keeps going you eventually get to black malt.  Only a tiny amount of this is needed in a beer to add flavours of liquorice, strong coffee and a strong bitterness.  

When making beers, you tend to use the pale malts as the base for the beer and then add these extra roasted malts (called adjuncts) to add flavour and colour to your finished beer.

When you steep the malted grains with water in your mash tun at the right temperature, the enzyme starts up again and starts turning the rest of the carbohydrates in the grain to sugar.  This is what makes the water sweet and this is what makes the wort.

Check out also our range of modern T90 hops, and brewing equipment for everything else you need to make beer at home.

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