Everything you need to brew All Grain or Partial Mash. You can purchase malts milled or unmilled, by the whole kilogram or in smaller quantities to make up your exact recipe. Our house malts offer great value, or brew something a bit more special with the best offerings from each maltster in our premium malts section. Use our grain bill order form to purchase everything you need for a specific recipe.
Abbey Malt imparts malty sweetness with notes of honey, nuts and biscuit adding depth and complexity. Ideal for Belgian style ales, dubbels and beers needing warm toasty character. Weyermann Abbey Malt
$6.80
Acidulated malt (also called acid malt), whose grains contain lactic acid, can be used as a continental analog to Burtonization. Acid malt lowers mash pH, and provides a rounder, fuller character to the beer, enhancing the flavour of Pilsners and other light lagers. Lowering the pH to the desired range (5.2-5.5) also helps prevent beer spoilage through oxidation and ensures optimal sugar conversion during the mash. Our house acidulated malt is Gladfield.
$7.80
Gladfield Ale malt is made from Autumn grown 2-row barley varieties. The malt is fully modified through a traditional long cool germination. Only plump low protein barley is used which allows for a higher extract potential and helps eliminate haze issues in your beer. This is a highly friable malt but again the soluble nitrogen ratios are kept relatively low to enhance mouth feel and head retention. The kilning regime gives a nice toasty character with enhanced maltiness for dark ales. This can be toned down for a cleaner malt profile for a lighter hoppy pale ale by adding small amounts of Pilsner malt. A single step mash of between 64° and 67°C is sufficient to avoid any lautering problems and obtain good extract however multi step mashes may improve extract potential and improve stability in the bottle. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes.
$5.20
Amber malt is a more toasted form of pale malt, kilned at temperatures of 150–160 °C, and is used in brown porter; older formulations of brown porter use amber malt as a base malt (though this was diastatic and produced in different conditions from a modern amber malt). Amber malt has a bitter flavour which mellows on ageing, and can be quite intensely flavoured; in addition to its use in porter, it also appears in a diverse range of British beer recipes. ASBC 50-70/EBC 100–140; amber malt has no diastatic power. Our house amber malt is Joe White. It is a suitable substitute for Victory/Biscuit malt.
$7.20
Gladfield American Ale malt is the answer for brewers who have find Gladfield Ale malt adds a tad too much malty and toasted flavour profile tocertain beer styles. This malt starts as all Gladfield base malts with a traditional long cool germination period. What separates Gladfield American Ale Malt from Gladfield Ale malt is a newly developed kilning regime that favours colour formation typical of an Ale malt alongside a clean malt profile without the extra toasted flavour. Gladfield American Ale malt is popular favourite for producing popular hop-forward??American Ale style beers for which it was named. Specification EBC Test Method Specification Typical Analysis Moisture (max) %5 3.5 Extract Fine Dry min% 79 80.5 Extract Coarse Dry 79.5 Extract Fine As-is 78.0 Extract Coarse As-is 77.0 Saccharification time 10 Odour normal Wort Colour 4.5 5.5 5 Total Nitrogen (%)1.45 1.75 1.65 Kolbach Index 35.0 41.0 38 pH 5.7 6.0 6 Diastatic Power (WK) min. 160 200 FAN (mg/l) min 120 135 Friability (min) % 85 91 Glassy Corns (max) % 2 0.5 P.U.G (max) % 5 1.5 Additional Information Typical Usage: Base Malt for many styles of hop forward beers Rate: Up to 100%
$5.20
Aromatic malt provides an intensely malty flavour. Kilned at 115 C, it retains enough diastatic power to self-convert. 50 55 EBC/20 L. Our house aromatic malt is Simpsons.
$6.60
Gladfield Aurora Malt is an aromatic malt which has been developed to produce rich bready, fruitcake aroma and an orange red colour. Aurora Malt has a long traditional germination process to create complex sugars and amino acids which react during a careful kilning regime. The resulting Maillard reaction is responsible for the colour, flavour and aroma. Aurora Malt is ideal for dark ales, Belgium style and high alcohol beers. If you want to make that big malty, rich beer then this is a great malt to use along with Gladfield Crystal and Red Back Malts. Gladfield Crystal Malt will add sweetness to Aurora Malt and further enhance the bready and fruitcake aromas. Gladfield Red Back and Shepherds Delight Malts bring out the red colours of Aurora Malt and also introduce complementary flavours to the finished beer. Specification Moisture (%) Max 5 Typical Analysis 3 Extract (fine dry) min% 79 Typical Analysis 81 Saccharification time 10 Typical Analysis 10 Colour (wort) 35 60 Total Nitrogen (%) 1.6 1.8 Typical Analysis 1.65 Kolbach Index 37 45 Typical Analysis 40 pH 5.1 5.8 Typical Analysis 5.9 Diastatic Power (WK) min. 150 Typical Analysis 170 FAN (mg/l) min 120 Typical Analysis 125 Friability (min) % 85 Typical Analysis 88 Glassy Corns (max) % Typical Analysis 0.5 P.U.G. (max) % Typical Analysis 1.0 Additional Information Guidance Use: Add rich malty flavours to beer Usage Rate Guidance: Up to 100%
$6.90
Big O- Malted oats are a great addition to use instead of a rolled or flaked product. Whole oats are fully modified and kilned to give a rich oat, nutty flavour. Big O -Malted Oats have a few great attributes that make a preferred product for Stouts and Hazy IPAs: They have a large, thick husk which greatly aids in sparging and run-off. They have much more flavour – kilned to enhance the nutty, oat flavours and bring more to the table than a flaked product. They bring the same silky smoothness to a beer that a rolled oat will. Big O provides a better haze than rolled oats alone in your hazy IPAs. Some brewing notes: The oats and husk will absorb more water so be prepared to increase the amount of your strike water. Mix the oats with the barley during milling to help deliver an even crush. Gladfield BIG O
$7.00
Biscuit malt is actually a type of roasted malt, but is roasted to a very light degree at around 25-30° Lovibond. Roasting temp is around 350°F, which puts it somewhere between a high-kilned malt like Munich malt, and a roasted malt like pale chocolate, which might give you some idea of its characteristics and usage. Gladfield Biscuit Malt
$6.60
Think of Shepherds Delight Malt, now open your mind to the possibility to brew a beer with the same great attributes that Shepherds Delight Malt offer (red colour, malty, currant and fruit cake flavours) using Rye as the grain. The possibilities are huge. Add spiciness to Old Ales, add complexity to ESB, Pale Ales, you name it. And guess what, no one in the world produces anything like this malt, so you are you in for a treat.
$7.00
Black malt, also called patent malt or black patent malt, is barley malt that has been kilned to the point of carbonising, around 200C. Black malt provides the colour and some of the flavour in black porter, contributing an acrid, ashy undertone to the taste. In small quantities, black malt can also be used to darken beer to a desired colour, sometimes as a substitute for caramel colour. Due to its high kilning temperature, it contains no enzymes. Our house black malt is Joe White Roasted Malt.
$6.60
Brown malt adda warm, nutty and slightly toasted chocolate flavours with a rich brown hue, perfect for traditional porters, milds, brown ales and other classic dark beer styles. Gladfield Brown Malt
$6.60
Building a custom grain bill is the easiest way to order all your grain for a complete recipe. Total Combined price will appear at the bottom of the page.
$0.00
Also known as carapils, caramel-pilsner, carafoam or dextrin malt. This is the classic German style carapils most recipes call for, not the Briess "American style" (which is actually a very light crystal and not a dextrin malt). Dextrins lend body, mouthfeel and palate fullness to beers, as well as foam stability. Carapils must be mashed with pale malt, due to its lack of enzymes. Use 5 to 20% for these properties without adding colour or having to mash at higher temperatures. Some brewers dislike the almost cloying sweetness that high amounts (10%) of Dextrin malt contributes. Our house carapils - Gladfield Gladiator
$6.60
Weyermann® CARAAROMA® is a drum-roasted caramel malt made produced from quality spring barley. CARAROMA® delivers notes of roasted nuts, dark caramel, dried fruit while imparting deep amber and red hues to the finished beer. CARAAROMA® can also be used to add body to the beer and enhances mouthfeel.Great for Amber Ales and Lagers, Stouts, Porters, Bocks and Dunkel Lager.
$7.00
Produced from quality spring barley. Carafa Special® is the de-husked version of Carafa. Flavour: notes of coffee, cocoa and dark chocolate. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown colour, a coffee-like bouquet, dark beer aroma, as well as body and mouthfeel to finished beer but without introducing harsh flavours. Even small amounts of Carafa Special® malts in the grain bill produce dark beers of unusual smoothness and mildness, with a firm, creamy, white head. Weyermann Special Carafa II
$8.00
In the tradition of Maxwell Cooper’s original recipe this brew makes a classic lager with deep golden hues and a firm malty body. Refreshingly bitter with a lingering fruity aroma, this golden lager is crowned by a tight compact head. Weyermann Special Carafa III
$8.00
Produced from quality spring barley. Golden-brown, slightly aromatic kernels. Provide finished beer with full, rounded aroma, depth of colour, and firm, creamy head. Flavour: malty-sweet; gentle notes of caramel. Beer style: Lager; “Hefe-Weizen”; Ale; Festbiere; Mai-Bock; Light Beer; Bock Beer; Maerzenbier; alcohol-reduced Beer; non-alcoholic Beer; Weyermann Carahell
$7.00
Our lightest crystal malt at around 20L. Similar to Weyermann "Carared". 5 to 20% will lend body and mouthfeel with a minimum of colour, much like Carapils, but with a light crystal sweetness. Joe White CARAMALT
$6.50
Produced from quality spring barley. Golden-brown, slightly aromatic kernels. Contributes dark amber to deep-coppery colour to finished beer. Adds mouthfeel as well as rich malt accent to brew. Flavour: intense caramel aroma; notes of biscuit. Beer style: Dark Beer; Festbiere; Nourishing Beer; Light Beer; Bock Beer; October Beer; Dark Lagers; Red Ales; Brown Ale; Amber Beer; Weyermann Caramunich 1
$7.00
Produced from quality spring barley. Golden-brown, slightly aromatic kernels. Contributes dark amber to deep-coppery colour to finished beer. Adds mouthfeel as well as rich malt accent to brew. Flavour: intense caramel aroma; notes of biscuit. Beer style: Dark Beer; Festbiere; Nourishing Beer; Light Beer; Bock Beer; October Beer; Dark Lagers; Red Ales; Brown Ale; Amber Beer; Weyermann Caramunich 2
$7.00
Carared adds a rich caramel sweetness and a warm reddish hue to your beer. Perfect for enhancing body, colour and malt character in amber ales, red ales and bocks. Weyermann Carared
$7.00
Produced from quality rye. Carefully caramelised brown kernels lend a slightly aromatic, biscuit-like, smooth rye component and dark-brown colour to finished beer. Flavour: typical rye aroma; intense aroma of bread, coffee, dark chocolate and dried fruits. Beer style: Specialty Beer; Rye Lagers; Multigrain Beers; Ale; Rye Ale Weyermann Cararye
$8.00
The term chit in malting represents the first stage of germination, where the barley has taken up enough moisture from steeping to start the magic process of turning starch into soluble sugars to feed the yeast during fermentation. Chit malt has a particularly high level of inherent starter enzymes, which contribute significantly to improving the conversion of starch, thus increasing the yield. The reason that the Chit Malt can improve body and foam is due to the process of modification of the starches in the grain by the enzymes still in the early stages when we start kilning this malt. It will leave long protein chains in the malt that the yeast won’t be able to digest its entirely during fermentation. This malt is a good alternative for raw adjuncts. The flavour impact in a beer is minimum with subtle green, grassy raw grain flavour. As Chit malts contain mostly high-molecular proteins and sugars and thus retain many of the green, grassy characteristics of raw grain. One of its main purposes is to improve the finished beer’s body and foam stability. Gladfield Chit Malt
$6.60
The term chit in malting represents the first stage of germination, where the barley has taken up enough moisture from steeping to start the magic process of turning starch into soluble sugars to feed the yeast during fermentation.Chit malt has a particularly high level of inherent starter enzymes, which contribute significantly to improving the conversion of starch, thus increasing the yield. The reason that the Chit Malt can improve body and foam is due to the process of modification of the starches in the grain by the enzymes still in the early stages when we start kilning this malt. It will leave long protein chains in the malt that the yeast won’t be able to digest its entirely during fermentation.Chit Wheat can add noticeable body and velvety mouthfeel, due to wheat's high protein content, combined with killing it at the chitting stage. Use alone, as a substitute for raw, flaked and rolled grains or in conjunction with Chit Barley. The higher enzymatic activity in Chit Malt can also increase mash efficiency and starch conversion rates when paired with these cheaper, unmodified cereal grains.
$6.60
Chocolate malt is similar to pale and amber malts but kilned at even higher temperatures. Producing complex undertones of vanilla and caramel (but not chocolate), it is used in porters and sweet stouts as well as dark mild ales. It contains no enzymes. Being the least roasted of the black malts, Chocolate malt will add a dark colour and pleasant roast flavour. Small quantities lend a nutty flavour and deep, ruby red colour while higher amounts lend a black colour and smooth, roasted flavour. Use 3 to 12%. Chocolate is an essential ingredient in Porters, along with Caramel malts. Used in smaller quantities in Brown ales, old ales and some Barleywines. Gladfield Dark Chocolate
$6.60
Richly roasted to bring a smooth espresso creaminess to your dark beers with a touch of rye spiciness. Beautiful in a porter or oatmeal stout where the coffee spice character is particularly well matched with the roast malts. Adds a further level of complexity to Vienna Malt in a Dunkel, or even something a little uncommon to a mild or English brown. Weyermann Chocolate Rye
$7.00
Produced from quality wheat. Processed slowly and throughly by the drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds deep-opaque colour and complex flavours to very dark ales. Flavor: mild roasty aroma; notes of coffee, dark chocolate, and bread. Weyermann Chocolate Wheat
$6.60
Weyermann Cologne Malt is a kilned larger-style malt made form the highest quality, two-row, German spring barley. This outstanding base malt can make up to 100% of your malt bill or enrich it with any of our other speciality malts. This cologne malt creates medium-full bodied, golden coloured, smooth clean tasting beers and delivers all the characteristics required for ales and lagers. It imparts malty-sweet notes to finished beer while offering gentle notes of bread crusts, biscuit, toffee, as well as honey, almond and hazelnut aromas. Weyermann Cologne
$6.60
Briess brewers flakes are pre gelatinised specifically for brewing. The process of gelatinising the grains makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt.
$8.50
Our darkest crystal malt at around 90L. Will lend a deep amber to red colour and a full bodied, toasted/caramel like flavour to the finest Scottish and European ales. Can be used as a substitute for "Special B", although it's not quite as dark so adding a little extra may be necessary. Gladfield Dark Crystal
$6.50
Also called "medium crystal". Around 55L. This Crystal malt is well suited to all beer recipes calling for crystal malt and is a good choice if you're not sure which variety to use. 5 to 15% of Crystal malt will lend a well rounded caramel flavour, colour and sweetness to your finest Ales. Gladfield Medium Crystal
$6.50
Weyermann Floor Malted Pilsner is a traditional German malt known for its rich, authentic flavour and superb quality. Perfect for crafting classic lagers and pilsners with depth, character and exceptional brewing performance.
$7.20
This huskless oat crystal malt is simply delicious. An exotic ingredient for the adventurous brewer, it brings subtle nutty flavour. Its creaminess brings mouthfeel and balance to strong, hop forward beers. One taste and we're sure you'll be inspired to start creating a new recipe.
$8.00
Golden Promise delivers a sweet, clean and slightly nutty flavour with excellent fermentability. Ideal for pale ales and traditional British styles needing a rich, balanced malt backbone. A great base for whiskeys also. Simpsons Golden Promise
$6.60
Honey malt is the best description for European malt known as 'Brühmalz'. Its intense malty sweetness makes it perfect for any specialty beer. This highly versatile, multifaceted malt brings suggestions of bread crust, honey, toast, warm cereal, and toffee. Great for adding depth and complexity to the malt profiles of styles like Märzen/Festbier, Bock, Dunkel, Altbier, Scottish ale, brown ale/mild ale, pale ale and many more. Gambrinus Honey Malt
$6.60
Our Imperial Malt imparts a full-bodied flavour and biscuit aroma. It adds warm brown notes to the wort, to intensify the depth of colour without compromising enzymic activity. Beer styles: light ales Brown ales, porters and stouts Our house imperial malt is Simpsons
$6.80
Gladfield Lager Light Malt is a premium New Zealand base malt, crafted for clean delicate flavours and excellent fermentability. Ideal for crisp lagers and light beers with a smooth, refined finish.
$5.20
Lighter version of Chocolate Malt, roasted to a lower temperature and lighter in colour. Nutty, with hints of dark toasted bread and dark chocolate. A typical roast character with minimal acridness. Gladfield Light Chocolate
$6.60
An "in between" crystal malt at around 40L, it fills the gap between caramalt (20L) and medium crystal (55L). As with all Crystal malts, the character of this malt is contributed by unfermentable crystallized sugars produced by a special process called "stewing". 5 to 20 % Pale Crystal will lend a balance of light caramel colour, flavour, and body to Ales and Lagers. Caramel 40 is a mainstay malt in brewing of all types of ales. It can be used in British and American ales, and in conjunction with other malts in Belgian ales and German lagers. Gladfield Light Crystal
$6.50
Maize is also known as Corn (comes pre crushed). Our Malted Maize is made from New Zealand grew field corn. Maize Malt allows brewers and distillers to use it directly in the mash, without an additional gelatinisation step. A great malt to use to produce American Light lagers and pilsners. It can also be used as the base for a corn whiskey (bourbon). Maize malt adds mild, less malty flavour to beers and less body. It also provides a drier and crisper beer. Maize Malt should be crushed along with other malts. No need to adjust the mill, cook it, step mash or mill it separately. We recommend adding Rice or Oat Hulls to recipes using more than 10% of Maize Malt to avoid a stuck mash. To get the most out of the maize malt be sure to keep the grist percentage at under 30% as the corn will lack the same enzyme potential as barley. Rate: up to 25% in beers and 51% in Bourbon Whiskey making Complementary malts: Lager Light, Pilsner Malt, German Pilsner, Sour Grapes, Wheat Malt and Distillers Malt.
$6.60
Gladfield Malt take their top quality New Zealand Pilsner malt made from Chronicle barley and smoke it over 100% Manuka wood from the West Coast. This malt has a smooth smoke character that is both floral and sweet. Perfect for a Kiwi twist to a Rauchbier or to add something unique to almost any beer style. Use this malt anywhere between 30% and 100% depending on the required smoke level. This malt is also suitable for distilling. Specification: EBC Test Method Specification Typical Analysis Moisture (max)% 5 3.8 Extract Fine Dry min% 79 81.5 Extract Coarse Dry 80.5 Extract Fine As-is 78.8 Extract Coarse As-is 77.7 Saccharification time 10 10 Odour normal Wort Colour (EBC) 3.0 5.0 3.9 Total Nitrogen (%) 1.35 1.65 1.5 Kolbach Index 35 41 40.5 pH 5.7 6.1 6.0 Diastatic Power (WK) min. FAN (mg/l) min 120 135 Friability (min) % 85 95 Glassy Corns (max) % 0.4 P.U.G (max) % 0.8 Additional Information: Typical Use & Styles: Adds unique Manuka Smoke taste to beers Smoke Beer Styles Smoke Marzen Smoke Porter Smoke Pale Ale Smoke IPA Rauchbier Guidance Usage rate: Up to 100% of the grist
$7.50
Melanoidin malt enhances body, mouthfeel and malt aroma. It is rich in 'bready' and honey-like flavours. Ideal for adding depth and a fuller character to lagers, ales and dark style beers. Weyermann Melanoidin Malt
$6.60
Dark Munich Malt adds deep, malty sweetness with notes of bread crust, toast and subtle caramel. Perfect for enriching the colour, body and flavour of bocks, dunkels and other robust beer styles.
$6.60
Gladfield Munich Malt delivers a rich, malty sweetness with biscuit and toasty notes adding depth and warmth to your brew. Ideal for dark lagers, ales, lagers, saisons and any beers needing enhanced malt character. It is also referred to as 'Munich I' or 'Light Munich' by some brands. Gladfield Munich Malt
$6.00
Weyermann Oak Smoke Wheat combines gentle oak smoke with soft, bready wheat notes for a distinctive flavour profile. Ideal for smoked beers, wheat ales, whiskeys and creative styles with a subtle smokey twist. Weyermann Oak Smoked Wheat
$6.80
Gladfield Ale malt is made from Autumn grown 2-row barley varieties. The malt is fully modified through a traditional long cool germination. Only plump low protein barley is used which allows for a higher extract potential and helps eliminate haze issues in your beer. This is a highly friable malt but again the soluble nitrogen ratios are kept relatively low to enhance mouth feel and head retention. The kilning regime gives a nice toasty character with enhanced maltiness for dark ales. This can be toned down for a cleaner malt profile for a lighter hoppy pale ale by adding small amounts of Pilsner malt. A single step mash of between 64° and 67°C is sufficient to avoid any lautering problems and obtain good extract however multi step mashes may improve extract potential and improve stability in the bottle. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes.
$5.20
Peated malt is produced from conventional two-row spring pot still malt which has peat reek introduced during the kilning stage. Historically this would have taken place as peat would have been burned to fire the kilns in parts of Scotland. The malts produced today have characteristic peaty flavours and aromas originating from the phenolic compounds imparted by the peat reek. Peated malt may also occasionally be used as a very small inclusion in brewers' mashes to produce beer with a smoked character. Gladfield Peat Malt
$6.80
