British Grains

Produced by smoking pale malt over burning peat, Peated Malt will add a dark, earthy aroma and flavor characteristic of Islay whisky.

Crisp Chocolate Malt is a roasted specialty malt. It adds dark brown color and rich chocolate and coffee flavors. It has a smokey 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.

Sweet, pronounced caramel.

Sweet, pronounced caramel.

This 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.

This 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.

Great for enhancing body and flavor of dark beers. Use at a rate of 5 – 10%.

Malt Analysis

Moisture % Max. 4.0

Color °L 1.9 - 2.3

Protein Total Max. 11.0

Extract CG Dry Min 70.0

Usage Rate% up to 25%