Dark Chocolate Malt is a roasted specialty malt. It adds dark brown color and rich chocolate and coffee flavors. It has a slightly smoky flavor and some bitterness, but is much mellower than black malt. Excellent for dark ales, porters, and stouts.
Produced by smoking pale malt over burning peat, Peated Malt will add a dark, earthy aroma and flavor characteristic of Islay whisky.
If you've never brewed with it, you've probably never brewed with anything like it. While most oats used in brewing are unmalted adjuncts, Simpsons Golden Naked Oats® is actually a huskless crystal malt. This unique malt has a subtle, nutty flavor with a subdued, grainy sweetness. It imparts light golden hues to the wort while adding body and contributing to a smooth mouthfeel. It also helps produce a creamy, robust head.
Produced by smoking pale malt over burning peat, Peated Malt will add a dark, earthy aroma and flavor characteristic of Islay whisky.
Dark Chocolate Malt is a roasted specialty malt. It adds dark brown color and rich chocolate and coffee flavors. It has a slightly smoky flavor and some bitterness, but is much mellower than black malt. Excellent for dark ales, porters, and stouts.
If you've never brewed with it, you've probably never brewed with anything like it. While most oats used in brewing are unmalted adjuncts, Simpsons Golden Naked Oats® is actually a huskless crystal malt. This unique malt has a subtle, nutty flavor with a subdued, grainy sweetness. It imparts light golden hues to the wort while adding body and contributing to a smooth mouthfeel. It also helps produce a creamy, robust head.
British Caramel/Crystal malt. Sweet, pronounced caramel.
British Caramel/Crystal malt. Sweet, pronounced caramel.
Light British Caramel/Crystal malt that is made through a process of stewing germinated malt followed by an extensive period of high-degree roasting for varying periods of time. The result is a pale, brown-colored malt with a caramel/toffee-like flavor.
Light British Caramel/Crystal malt that is made through a process of stewing germinated malt followed by an extensive period of high-degree roasting for varying periods of time. The result is a pale, brown-colored malt with a caramel/toffee-like flavor.