Pauls Malt can offer a unique and comprehensive product range from pale coloured lager malts through richly coloured ale malts to dark roasted products.

Pale Ale Malts

Made from two row winter malting varieties, the protein range can vary from 9.25% (Best Pale) to 10.0% (Pale). Well modified malts suitable for infusion mashing, they are cured at temperatures of 95° - 100° C to produce colours in the range of 4.0 - 6.0° EBC (IOB mashing procedure).

Mild Ale Malts

Like pale ale malts they are made from two row winter malting barleys but from a higher protein range of 10.0% (Best Mild) to 10.5% (Mild). Cured at higher temperatures (100° - 105° C ) to produce colours of 5.0 - 7.0 EBC (IOB mashing procedure:. They have a high dextrin content and are used to produce dark sweet beers.

Stout Malts

Made from two row spring barleys with a protein range of 10.5% to 11.0%, these malts must cope with a high proportion of coloured adjuncts either in the form of roasted malt or roasted barley. Kilning consequently is very gentle to preserve maximum enzyme activity particularly endo B glucanase.

Lager/Pilsen Malt

Prepared from two row spring or winter barley (10.0% - 10.5% protein), modification is average. Excessive colour formation is prevented by using lower final kilning temperatures compared with ale malts (80° - 85° C) to produce a product with a colour of 2.5% to 3.5% EBC (IOB mashing procedure).

Munich Malt

To produce this highly coloured lager a well steeped and germinated two row spring barley "stewed" for several hours at the start of kilning at 40° C. Enhanced enzyme activity results in high levels of colour precursors which form melanoidin compounds as the kiln temperature rises towards 80° - 85° C.

Crystal Malt

Made from green malt, the grain is warmed in a roasting drum with no ventilation until the endosperm liquefies. Drying at high temperatures to below 5% moisture results in a product with a crystalline endosperm and colours vary between 100° and 400° EBC. Crystal malt is used to impart colour and body (mouthfeel) to ales and lagers.

Amber Malt

A kilned pale ale malt is the starting point for Amber Malt. The malt is roasted in revolving cylinders to a maximum temperature range of 100° to 150° C. Timing is critical to achieve a colour range between 45 and 60° EBC. The product is used where some substantial degree of colour is required.

Chocolate Malt

Prepared from a low modified Pilsen Malt roasting temperatures of 225° C may be used to achieve colours of 1100° - 1300° EBC. No enzymes survive and extracts are lower than conventional malts. The product is used to impart colour and a dry "biscuit" flavor.

Black Malt

Pilsen Malt is also used as the starting point for Black Malt. The main process differences between Black Malt and Chocolate Malt is the roasting time. Colours of in excess of 1300° EBC are achieved. Care is taken not to char the grain. Black Malts are used in stouts for colour and impart an astringent flavor.

Roasted Barley

Good quality malting barley, of even size, is the starting material for roasted barley. The process is similar to Black Malt using roasting temperatures of up to 230° C and producing colours approaching 1800° EBC. Roasted barley in the grist imparts a dry flovor and produces a lighter coloured head than that given by Chocolate or Black Malt.

Unless otherwise stated, colour values are reported on an EBC mash (450g) and determined by Helige Comparator.