We supply Brupaks grains, which are carefully selected for quality and are packed in oxygen barrier bags to maintain freshness. Grains are available both crushed and whole in sizes of 500g and 3kg. Bulk size is 25kg sacks. Grains should always be stored in a warm, dry place. Part-filled bags should be re-sealed with tape to exclude air.

There is a scale for determining the colour of malt and beer, which is used throughout Europe. The colour is measured in EBC units, where the lowest rating is the palest colour. From the very palest Pilsner Malt at 2.5 EBC to Roasted Barley and Black Malt at anything up to 1500 EBC, there are a vast number of ways to reach the desired beer colour. Only the palest malts, however, contain the enzymes necessary for starch conversion. The bulk of any beer recipe must consist of these malts. The diastatic power of each malt is shown as the maximum percentage that is recommended in the grist.

Malted Grains

Pale Malts

Pale malt (UK) Maris Otter, Halcyon, Pipkin & Golden Promise (Organic) Colour 5 EBC Maximum Percentage 100% Pale malt is the basis of all British ales. Several varieties of barley are used with Maris Otter being the most highly prized, although Halcyon and Pipkin are also excellent malting barleys. Experimentation is strongly advised, as the subtle differences between them are difficult to put into words. Also offered is the organically grown Golden Promise, primarily grown for distillation but which produces excellent beers. British pale malt is kilned very dry at temperatures between 95°C and 105°C. Look out for Chariot and Fanfare as some old favourites such as Halcyon and Pipkin make way for the new.

Mild Ale Malt (UK) Colour 6 EBC Maximum percentage 100% Mild Ale Malt is produced from the Triumph variety of barley used extensively on the continent for lager malt. It is kilned slightly hotter than pale malt to give a fuller flavour. We strongly recommend the use of this malt to obtain the luscious sweetness evident in the best Mild Ales.

Pale Malt (Belgium) Colour 7 EBC Maximum percentage 100% Belgian pale malt gives a more significant malt flavour and a darker colour than British malt due to its different production method. Kilning takes place at a lower temperature (85°C to 90°C) but is continued for longer in order to obtain the correct colour. Brewers of Belgian ales should always use this malt for authenticity.

Lager Malts

Pilsner Malt (Germany, Belgium, Czech) Colour 2.5 EBC Maximum Percentage 100% Usually produced from German, Belgian and Czech barley, Pilsner malt can be used on its own, provided the pH of the whole mash is correct, or in combination with other grains to produce the classic Continental lager beers. The malt is kilned slowly from 50°C to 60°C to completely dry it before it is toasted at 80°C. The inclusion of a small amount (3% - 5%) of acid malt is highly recommended when brewing Pilsners.

Lager Malt (UK) Colour 3 EBC Maximum Percentage 100% Lager malt is the British version of Pilsner malt. It is kilned at slightly higher temperatures, from 55°C to 82°C, and can be substituted for Pilsner malt if that is unavailable. Again, the inclusion of acid malt is desirable.

Vienna Malt (Germany) Colour 6 - 8 EBC Maximum percentage 100% Vienna malt forms the basis for the famous Märzen and Oktoberfest beers, whose characteristics are a golden colour and full malt flavour. Caramelisation is not required for this malt so it is dried fairly cool before being roasted at around lO5°C.

Munich Malt Light(Germany) Colour 13 - 15 EBC Maximum percentage 100% (although rarely used at over 80%) As the name suggests, this malt is used to brew the famous rich, sweet beers associated with Munich. It can, however, be used in small quantities to enhance the maltiness in other beer styles. This malt is contained in many of the Belgian ales and even some of the more adventurous British breweries are experimenting with it. Munich Malt is kilned while the moisture content is still quite high (about 20%). The gradual raising of the temperature to around 1OO°C allows for some caramelisation.

Munich Malt Dark (Germany) Colour 20 - 25 EBC Maximum percentage 85% Produced in exactly the same manner as the light version but finished off at around 118°C. It is the primary ingredient in the 'Dunkel" beers of Munich and cannot be substituted by any other malt for this style of beer. In particular its aroma is inimitable.

Caramel Malts

Carapils Malt (Germany) Colour 3 - 5 EBC Maximum Percentage 10% Produced from Bavarian spring barley, this malt is produced by loading the modified grains into a sealed kiln while the moisture content is still around 50%. The grains are then heated to between 65°C and 80°C, which enables them to mash themselves and caramelise the resulting sugars. The final kilning is at around 110°C for just long enough to dry the grain without undue darkening. When used in lager beers, Carapils promotes head formation and retention and gives the beer a fuller rounder flavour. As the starches have already been converted during malting, this malt is ideal for use by extract brewers.

Carahell (Germany) Colour 20 - 30 EBC Maximum percentage 40% (Higher percentage in low alcohol beers-Usually only 3 - 4%) This malt is mainly used to accentuate the fullness of flavour in special German festival beers, although it is unsurpassed as a flavour booster in low alcohol lagers. Produced in the same way as Carapils but kilned off slightly hotter. Greatly increases head formation and retention.

Caravienne (Belgium) Colour 35 - 40 EBC Maximum percentage 10% Caravienne is produced in a similar manner to the German Carahell. It emerges, however, with a darker colour and its own special flavour. Always use authentic Belgian malts when brewing their beers.

Caramunch (Germany) Colour 80 - 100 EBC Maximum percentage 10% A very special and rare malt only produced in Bamberg in northern Bavaria. It is made in a similar way to Munich Malt except that caramelisation is allowed to progress further and kilning is conducted at higher temperatures. Although only used in small quantities, it has a marked effect on the fullness of flavour and aroma in the darker lager beers and ales.

Caramel Wheat Malt (Germany) Colour 100 - 120 EBC Maximum percentage 15% A very rare malt from Bavaria, this can be used in all German style top fermenting beers to increase the fullness of body and intensify the wheat malt aroma.

Crystal Malt (UK) Colour 80 - 140 EBC Maximum percentage 20% The classic British body builder and a British invention. Unsurpassed in Bitter beers for adding subtle sweetness to balance the customary high hop rate. Crystal malt is produced in much the same manner as Carapils except that kilning is prolonged until the desired colour is reached. Crystal malts cover a wide range of colours but the usual level is around 120 EBC.

Special B (Belgium) Colour 80 - 140 EBC Maximum percentage 20% Special B is the darkest of all unroasted caramel malts. Its distinctive flavour and aroma enhances many Belgian classics, but could also add interesting flavours to British ales.

Wheat Malts

Wheat Malt (UK) Colour 3 - 4 EBC Maximum percentage 70% Wheat is a difficult grain to malt, as it has no husk to protect the delicate acrospire. It has, however, many beneficial properties for the brewer to take advantage of. It is generally used only in top fermented beers, especially the Bavarian Weissbiers, but can be used to enhance roundness of flavour and head formation in most other beer styles.

Dark Wheat Malt (UK) Colour 15- 17EBC Maximum percentage 70% Not particularly dark in colour but richer in flavour than the standard Wheat malt. It is only produced in Germany and is used for Weissbiers, Kölsch, Alt and some other top fermented beers. Could be incorporated into many British style recipes, particularly those low in alcohol.

Roasted Malts

Amber Malt (UK) Colour 9O - 110 EBC Maximum percentage 20% A rare British Malt, the grain is dried to about 3% moisture and then heated quickly to above 95°C The temperature is then raised slowly to around l40°C where it is held until the correct colour is achieved. Amber Malt is an interesting alternative to crystal malt in bitters and outstanding in dark ales, especially Porters.

Chocolate Malt (UK) Colour 800 EBC Maximum percentage 5% A highly roasted malt which when used in small quantities imparts a rich chocolate flavour to such beers as Brown Ales and Porters. Can also be used to darken Bitters if used carefully.

Roasted Caramalt (Germany) Colour 800 EBC Maximum percentage 5% Another Bavarian special malt used sparingly in many dark German beers, especially those from Munich and Kulmbach. Roasting Carahell malt at very high temperatures, ensuring that there is no burning produces this malt. It could be interesting to experiment with some British ales using this malt.

Roasted Wheat Malt (Germany) Colour 1000 EBC Maximum percentage 2% Roasted to a very high colour, this is only used for top fermented ales such as Alt and dark Wheat Beers. Even in very small quantities it intensifies the beer's aroma as well as its colour.

Roasted Rye Malt (Germany) Colour 800 EBC Maximum percentage 3% Although rye is a very difficult grain to malt, its unique flavour makes it a must for your grain store. It can be used in conjunction with wheat malt to make Bavarian Roggenbier or used to increase the complexity of flavour in many other top fermenting styles. Experimentation is strongly advised.

Black Malt (UK) Colour 1400 EBC Maximum percentage 10% Roasting British pale malt as far as possible without burning produces this malt. It is the preferred darkener in sweeter Stouts and Porters.

Speciality Malts

Acid Malt (Germany) Colour 3 EBC Maximum Percentage 10% Acid malt is a very useful adjunct for producing high class Lagers. It contains lactic acid, which lowers the mash pH, giving a softer palate than if gypsum is used. The inclusion of a small percentage of this malt is recommended for all pale lagers.

Rauchmalz - Smoked (Germany) Colour 8 - 12 EBC Maximum percentage 100% Probably the rarest malt of all, Rauchmalz is only produced in Bamberg, Germany and is used to brew that town's world famous Rauchbier. The kilning of this malt takes place over open fires made of beech wood logs. The phenols released from the wood permeate the malt and give it its smoky taste and aroma. Besides making Rauchbier, this unique malt can add interesting flavour notes to a wide variety of beer styles. It is particularly effective in Brown Ales and Porters which were traditionally brewed with brown malt, also kilned over open fires but no longer available.

Biscuit Malt (Belgium) Colour 45 - 50 EBC Maximum percentage 10% Biscuit malt is a natural beer colouring agent. Ideal for those Belgian beers that require colour but not a dominant malt flavour, particularly those with a high alcohol content.

Aromatic Malt (Belgium) Colour 50 - 55 EBC Maximum percentage 20% Unlike biscuit malt, aromatic malt provides a very strong malt flavour and aroma. Although not a roasted malt, it is kilned at close to the maximum possible temperature of 115°C until the desired colour is obtained. Perfect for any beer in which a high malt profile is required and can be used in fairly high quantities as some diastatic power is retained.

Melanoidin Malt (Germany) Colour 60 - 80 EBC Maximum percentage 15% This very aromatic malt from Bamberg, Germany promotes fullness of flavour and rounds off beer colour. Melanoidin malt can be used to good effect in all medium to dark beers. Experimentation is strongly advised.

Malted Oats (UK) Colour 2 EBC Maximum percentage 5% Oats are extremely difficult to malt and to crush efficiently but their contribution to the flavour of certain speciality ales is significant. Oats are rich in oils and tend to promote a velvety texture in beer. Although many old recipes called for large quantities of malted oats, it is recommended they should be used with caution.

Unmalted Grains

As unmalted grains have no diastatic enzymes they have to be mashed with pale or lager malt.

Flaked Rice Maximum percentage 10% The perfect substitute for any recipe calling for the addition of sugar. It is virtually flavourless but provides some body without darkening the colour. A highly recommended adjunct as its low nitrogen content assists in clearing.

Flaked Barley Maximum Percentage 20% Flaked barley is a versatile adjunct, particularly useful in Stouts. It imparts a lovely grainy flavour and can be used in quite large quantities in black beers. Flaked barley can, however cause haze problems in paler styles, where the percentage should not exceed 5%.

Torrefied Wheat Maximum percentage 10% Available whole and occasionally flaked, this grain is used extensively to promote head retention in Bitters. Its use is definitely recommended in all recipes where a good firm head is required.

Roasted Barley Maximum percentage 10% This is simply raw barley, which has been roasted as far as possible to make the darkest of all grains. Its slightly bitter burnt taste finds favour in Irish type Stouts but it can be used sparingly to darken other beers.