Amber is the lowest coloured of the roasted malts and imparts a toasty, biscuity maltiness to bitter, ales, milds, porters and stouts, good for depth of flavour without too much intensity. It has no diastatic power and should only be used up to 15% of the grist.
Best Ale Malt
Crisp Best Ale Malt is produced using a 100% blend of one winter variety, producing homogeneous malt in every single batch and provide you with a more consistent brew.
Provides a smoothness to Porters and other dark beers
Crisp Pale Chocolate malt is a light-roasted specialty malt. Lighter in color and milder in taste than regular chocolate malt, Pale Chocolate has the nutty malt flavor of lighter toasted grains, but also some of the heavier flavor of darker roasted malt. Small quantities can be used to add color to dark beers. Larger quantities will add strong flavor and color, excellent in porters and stouts.
Wheat malt is used to enhance body and head retention; it brings a subtle smoothness to beers when used up to 15%. Beyond this percentage, it will start to create hazy Weissen/ Wit type beers.