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Malts in a few words

CHÂTEAU DISTILLING NATURE®
CHÂTEAU DISTILLING NATURE®
Group Distilling Malts, Organic Malts
Wort color: 2.5-4.5 EBC/ 1.5-2.2 Lovibond

Features: Two row spring malting organic barley is selected for the production of our Château Distilling malt. Barley is steeped to 44 - 46% moisture, slightly higher than normally required for Organic Pilsen lager style malts. Germination temperatures are controlled between 12°C - 16°C for a period of five days. Kiln cycles start at 50° - 60°C rising to 70° - 75°C.

Characteristics: This is a premium Distilling Organic malt produced especially for the distilling industry. It is used for the production of quality grain organic whisky. Château Distilling Nature malt promotes high fermentability, adequate enzyme potential and soluble nitrogen (protein) levels. Our Château Distilling Nature malt is gently kilned to preserve enzymes and maximise fermentability.

Usage: Any type of organic whisky, real Scotch whisky. Up to 100% of the mix.
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CHÂTEAU BLACK OF BLACK NATURE®
CHÂTEAU BLACK OF BLACK NATURE®
Group Brewing Malts, Organic Malts
Wort color: 650-950 EBC/ 244.3-356. Lovibond

Features: Unique organic roasted malt. Torrefied at up to 225°C.

Characteristics: This very special organic roasted malt offers a great advantage: Château Black Of Black Nature gives the beer the flavour and aroma typical of the traditional Black malt without intensifying the beer’s colour. Imparts well-balanced and agreeable roasted notes to the finished beer. Now you can brew an amber-coloured beer with a more pronounced roasted character, which had not been possible until Castle Malting® created its unique technology for producing Château Black Of Black Nature.

Usage: From amber to very coloured organic beers, Stouts and Porters. Recommended max. proportion: 5% of the mix.
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CHÂTEAU CAFE NATURE®
CHÂTEAU CAFE NATURE®
Group Brewing Malts, Organic Malts
Wort color: 420-520 EBC/ 158-195.6 Lovibond

Features: Belgian coffee malt. First slightly kilned then roasted at up to 220°C

Characteristics: Château Café malt imparts a nutty and distinct coffee flavor and aroma to beers brings in a "coffee" note in Stouts and Porters. Adds a smooth mouthfeel and complexity to any dark ale. Reinforces the color of beer.

Usage: Stouts, porters, Scottish ale, dark Belgian style beer, slightly in brown ales for hints of freshly roasted coffee; Up to 10% of the mix
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CHÂTEAU CARA B®
CHÂTEAU CARA B®
Group Brewing Malts, Caramel Malts
Wort color: 30-35 EBC/ 11.8-13.7 Lovibond

Features: Typical Belgian caramel malt. Germination at high temperature, followed by roasting in a drum.

Characteristics: This malt gives a golden hue to beers and subtle hints of caramel. It strengthens the typical flavors of Belgian craft beers.

Usage: Suitable for Belgian specialty beers: “blonde”, “bruin”, Amber, Dubbel or Triple. Up to 30% of the mash bill.
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CHÂTEAU CARA HONEY®
CHÂTEAU CARA HONEY®
Group Brewing Malts, Caramel Malts
Wort color: 60-80 EBC/ 23.1-30.6 Lovibond

Features: Belgian amber caramel malt. Germination at high temperature, followed by roasting in a drum.

Characteristics: This malt gives a reddish hue to beers and hints of caramel, toffee and bread. It intensifies the beer’s body. This malt also promotes head formation and retention.

Usage: Suitable for ale and lager style of beers: red, amber or brown, but also Bock Beers and Dunkel Beers. Up to 20% of the mash bill.
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CHÂTEAU CARA TERRA®
CHÂTEAU CARA TERRA®
Group Brewing Malts, Caramel Malts
Wort color: 170-220 EBC/ 64.3-83.1 Lovibond

Features: Belgian caramel malt with intense character. Germination at high temperature, followed by roasting in a drum.

Characteristics: This malt gives the beer a copper-brown hue. It brings intense flavors of caramel, toffee and bread, as well as notes of nuts. It contributes to a fuller body.

Usage: Suitable for beer styles such as Bohemian Lagers, Porter, Stout, but also Bock, Dark Lager, and others. Up to 15% of the mash bill.
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CHÂTEAU CAFE LIGHT NATURE®
CHÂTEAU CAFE LIGHT NATURE®
Group Brewing Malts, Organic Malts
Wort color: 220-280 EBC/ 83.1-105.6 Lovibond

Features: Belgian organic light coffee malt. Reveals its taste at the temperature up to 200°C.

Characteristics: Château Café Light Nature malt imparts a mild taste and a nutty and distinct coffee flavor to the beer. Adds complexity to any dark ale. Reinforces the color of beer.

Usage: Stouts, porters, brown ales - in small quantities to get some notes of freshly roasted coffee. Up to 10% of the mix.
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CHÂTEAU AROME NATURE®
CHÂTEAU AROME NATURE®
Group Brewing Malts, Organic Malts
Wort color: 95-105 EBC/ 36.2-39.9 Lovibond

Features: Belgian organic aromatic malt. High germination temperature, kilning at up to 115°C to develop much aroma.

Characteristics: Château Arôme Nature malt provides a rich malty aroma and flavor to amber and dark lager beers. Compared to other traditional colored malts, Château Arôme Nature has higher diastatic power and imparts a smoother bitterness.

Usage: Special very aromatic beers. Up to 20% of the mix.
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CHÂTEAU EMMER MALT®
CHÂTEAU EMMER MALT®
Group Brewing Malts
Wort color: 2.5-5.0 EBC/ 1.5-2.4 Lovibond

Features: Emmer is an ancient hulled wheat, also called Triticum dicoccum. It was one of the first domesticated grains, and it was commonly grown in antiquity. Recently, its popularity has increased due to the renewed interest in healthier foods and drinks, as Emmer is relatively lower in gluten and richer in minerals compared to modern wheat.

Characteristics: Château Emmer malt is dehusked cereal. It gives a light body, a refreshing character, and aromatic notes of honey to the beer. Its high level of proteins gives the typical turbidity of a wheat beer and enhance head retention.

Usage: German-style “Emmerbier”, ancient-styles as Gallic or Egyptian beers, or as an option to wheat as an adjunct. Up to 40% of the grain bill.
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CHÂTEAU WHEAT SMOKED®
CHÂTEAU WHEAT SMOKED®
Group Brewing Malts
Wort color: 4-12 EBC/ 2.0-5.1 Lovibond

Features: Château Smoked Wheat Malt is produced by a traditional technique where malted wheat is smoked over beechwood to develop intense smoked notes while preserving its malt characteristics, as pale color and enzymatic activity.

Characteristics: Château Smoked Wheat Malt gives a strong smoked aroma and flavor to the beer, brings the particular wheat taste and mouthfeel, and enhances head formation and retention due to its high proteins levels.

Usage: Smoked Ales and Lagers, Scottish Ale, and the Polish Grätzer Beer. Up to 15% of the grain bill.
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CHÂTEAU PILSEN 2RS®
CHÂTEAU PILSEN 2RS®
Group Brewing Malts
Wort color: 3-3.5 EBC/ 1.7-1.9 Lovibond

Features: The lightest coloured Belgian malt. Produced from the finest European 2-row spring malting barley varieties. Kilned at up to 80 - 85°C.

Characteristics: The lightest in colour, this malt is well-modified and is perfectly suited for single-step infusion or for decoction mashing. Our Château Pilsen malt carries a strong, sweet malt flavour and has a sufficient enzymatic power to be used as base malt.

Usage: All beer types. Can be used up to 100 % for pale beers (Pilsner, Lager) or as part of the mix for the other beers.
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CHÂTEAU PILSEN 6RW®
CHÂTEAU PILSEN 6RW®
Group Brewing Malts
Wort color: 3-3.5 EBC/ 1.7-1.9 Lovibond

Features: The lightest coloured Belgian malt produced from the finest European 6-row winter barley varieties. Kilned at up to 80 - 85°C.

Characteristics: The lightest in colour, this malt is well-modified and is perfectly suited for single-step infusion or for decoction mashing. Compared to Château Pilsen 2RS, Château Pilsen 6RW has a more important diastatic power. Our Château Pilsen malt carries a strong, sweet malt flavour and has a sufficient enzymatic power to be used as base malt.

Usage: All beer types. Can be used at up to 50% together with Pilsen 2RS for pale beers (Pilsner, Lager) or as part of the mix for the other beers.
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CHÂTEAU VIENNA®
CHÂTEAU VIENNA®
Group Brewing Malts
Wort color: 4-7 EBC/ 2.1-3.2 Lovibond

Features: Belgian Vienna base malt. Lightly kilned at up to 85-90°C with shorter "cure" duration.

Characteristics: Imparts a richer flavour of malt and grain than Pilsen malt and adds subtle aromas of caramel and toffee. Château Vienna malt is kilned at slightly higher temperatures than Pilsen Malt. As a result Château Vienna malt gives a deeper golden colour to the beer increasing at the same time its body and fullness. Due to the higher kilning temperature, the enzyme activity of Château Vienna malt is slightly lower than that of Pilsen Malt. Nevertheless, our Château Vienna malt has a sufficient enzymatic activity to be used in combination with large proportion of specialty malts.

Usage: All beer styles, Vienna lager. To enhance colour and aroma of light beers. Up to 100% of the mix.
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CHÂTEAU PALE ALE®
CHÂTEAU PALE ALE®
Group Brewing Malts
Wort color: 7-10 EBC/ 3.2-4.3 Lovibond

Features: Belgian light-coloured base malt. Kilning at up to 90-95°C.

Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavour and additional colour. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Château Pale Ale malt is kilned longer and is usually better modified, providing a more pronounced flavour than Pilsen 2RS. The enzymatic activity of Château Pale Ale malt is sufficient when used with large proportion of non-enzymatic specialty malts.

Usage: Pale ale styles and bitter beers, most traditional English beer styles. Up to 100% of the mix.
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CHÂTEAU MUNICH LIGHT®
CHÂTEAU MUNICH LIGHT®
Group Brewing Malts
Wort color: 13-18 EBC/ 5.4-7.3 Lovibond

Features: Belgian specialty malt of Munich type. Kilned up to 100-105°C.

Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Château Pilsen 2RS to produce light colour beers, improving the malty flavour and giving the beer a richer colour. Enhances the taste of character beers.

Usage: Pale ale, amber, brown, strong and dark beers, bocks. Up to 60% of the mix.
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CHÂTEAU MUNICH®
CHÂTEAU MUNICH®
Group Brewing Malts
Wort color: 21-28 EBC/ 8.4-11.1 Lovibond

Features: Belgian specialty malt of Munich type. Kilned up to 100-105°C.

Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Château Pilsen 2RS to produce light colour beers, improving the malty flavour and giving the beer a richer colour. Enhances the taste of character beers.

Usage: Pale ale, amber, brown, strong and dark beers, bocks. Up to 60% of the mix.
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CHÂTEAU MELANO LIGHT®
CHÂTEAU MELANO LIGHT®
Group Brewing Malts
Wort color: 36-44 EBC/ 14.1-17.1 Lovibond

Features: Belgian Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Château Melano Light malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process.

Characteristics: Very aromatic, with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as “turbo Munich”.

Usage: Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales. Up to 20% of the mix.
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CHÂTEAU MELANO®
CHÂTEAU MELANO®
Group Brewing Malts
Wort color: 75-85 EBC/ 28.7-32.4 Lovibond

Features: Belgian Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Château Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process.

Characteristics: Very aromatic, with an intense malty flavor. Gives fullness and roundness to the beer color, improves flavor stability, and promotes red color in your beer. Gives beer a fuller body. This specialty variety has been described as “turbo Munich”.

Usage: Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales. Up to 20% of the mix.
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CHÂTEAU ABBEY® (CHÂTEAU MONASTIQUE for the US market)
CHÂTEAU ABBEY® (CHÂTEAU MONASTIQUE for the US market)
Group Brewing Malts
Wort color: 41-49 EBC/ 15.9-18.9 Lovibond

Features: Belgian brown malt. Specially germinated and kilned at up to 110°C.

Characteristics: Château Abbey® malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Château Abbey® malt has a bitter flavour which mellows on ageing, and can be quite intensely flavoured. Château Abbey® malt is typically used as a small proportion of the grist in the production of beers requiring some substantial depth of colour.

Usage: Pale ale beers, Abbey beers,brown porter and special beers, in a diverse range of British beers.Up to 25% of the mix.
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CHÂTEAU BISCUIT®
CHÂTEAU BISCUIT®
Group Brewing Malts
Wort color: 45-55 EBC/ 17.4-21.2 Lovibond

Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied at up to 160°C.

Characteristics: Château Biscuit® malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit-like aroma and flavour. Promotes a light to medium warm brown colour of the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.

Usage: All special beers and as well for English ales, brown ales and porters. Up to 25% of the mix.
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CHÂTEAU CARA BLOND ®
CHÂTEAU CARA BLOND ®
Group Brewing Malts, Caramel Malts
Wort color: 17-24 EBC/ 6.9-9.6 Lovibond

Features: A pale Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.

Characteristics: Château Cara Blond® imparts a mild caramel-sweet aroma adding golden colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.

Usage: Light lagers, light ales, with little or no alcohol, white beers. Up to 30% of the mix.
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CHÂTEAU CARA RUBY®
CHÂTEAU CARA RUBY®
Group Brewing Malts, Caramel Malts
Wort color: 45-55 EBC/ 17.4-21.2 Lovibond

Features: A medium Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.

Characteristics: Château Cara Ruby® malt imparts a rich caramel-sweet aroma and a toffee-like flavour, adding light amber to reddish colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.

Usage: Brown Ales, Brune des Flandres, Bock, Scottish Ales. Up to 25% of the mix.
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CHÂTEAU AROME®
CHÂTEAU AROME®
Group Brewing Malts
Wort color: 95-105 EBC/ 36.2-39.9 Lovibond

Features: Belgian aromatic malt. High germination temperature, kilning at up to 115°C to develop much aroma.

Characteristics: Château Arôme malt provides a rich malty aroma and flavor to amber and dark lager beers. Compared to other traditional colored malts, Château Arôme has higher diastatic power and imparts a smoother bitterness.

Usage: Special very aromatic beers. Up to 20% of the mix.
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CHÂTEAU CRYSTAL®
CHÂTEAU CRYSTAL®
Group Brewing Malts
Wort color: 140-160 EBC/ 53.1-60.6 Lovibond

Features: Distinct Belgian aromatic malt with unique aroma and flavour profile. A particular production process developed by Castle Malting®.

Characteristics: This caramel-copper coloured malt provides a rich malt flavour and aroma to amber and dark lager beers. Compared to other traditional coloured malts, Château Crystal® has an even stronger diastatic power and imparts a smoother bitterness.

Usage: Aromatic and coloured beers. Perfect for any beer in which high profile malt is required. Excellent choice for Belgian ales and German bock beer styles. Up to 20% of the mix.
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CHÂTEAU CAFE®
CHÂTEAU CAFE®
Group Brewing Malts
Wort color: 420-520 EBC/ 158-195.6 Lovibond

Features: Belgian coffee malt. First slightly kilned then roasted at up to 220°C.

Characteristics: Château Café malt imparts a nutty and distinct coffee flavour and aroma to beers, brings in a "coffee" note in Stouts and Porters. Adds a smooth mouth feel and complexity to any dark ale. Reinforces the colour of beer.

Usage: Stouts, porters, Scottish ale, dark Belgian style beer, slightly in brown ales for hints of fresh roasted coffee; Up to 10% of the mix
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CHÂTEAU SPECIAL Belgium®
CHÂTEAU SPECIAL Belgium®
Group Brewing Malts, Caramel Malts
Wort color: 260-320 EBC/ 98.1-120.6 Lovibond

Features: Very special Belgian dark malt, obtained through specific double roasting process.

Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.

Usage: Abbey ales, dubbels, porters, brown ales, doppelbocks. Up to 10% of the mix.
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CHÂTEAU BLACK®
CHÂTEAU BLACK®
Group Brewing Malts
Wort color: 1150-1400 EBC/ 431.8-525. Lovibond

Features: Malt Black 1300 EBC. The darkest malted barley. Torrefied at up to 235°C.

Characteristics: Enhances the aroma of character beers by producing a more stringent flavour than other coloured malts. Imparts a slight burnt or smoky flavour.

Usage: Very coloured beers, stouts and porters. 3-6% of the mix.
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CHÂTEAU BLACK OF BLACK®
CHÂTEAU BLACK OF BLACK®
Group Brewing Malts
Wort color: 650-950 EBC/ 244.3-356. Lovibond

Features: Unique roasted malt. Torrefied at up to 225°C.

Characteristics: This very special roasted malt offers a great advantage: Château Black Of Black gives the beer the flavour and aroma typical of the traditional Black malt without intensifying the beer’s colour. Imparts well-balanced and agreeable roasted notes to the finished beer. Now you can brew an amber-coloured beer with a more pronounced roasted character, which had not been possible until Castle Malting® created its unique technology for producing Château Black Of Black.

Usage: From amber to very coloured beers, Stouts and Porters. Recommended max. proportion: 5% of the mix.
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CHÂTEAU WHEAT BLANC®
CHÂTEAU WHEAT BLANC®
Group Brewing Malts
Wort color: Max. 5.5 EBC/ Max. 2.6 Lovibond

Features: Wheat malt. Kilned at up to 80 - 85°C.

Characteristics: Enhances the peculiar taste of wheat beers. Château Wheat Blanc malt is essential in making wheat beers but is also used in barley malt-based beers (3–5%) thanks to its protein level that gives the beer a fuller mouthfeel and enhanced head stability. Wheat has no outer husk and therefore has fewer tannins than barley. Wheat malt is much stickier than barley malt due to the higher protein content and may cause lautering problems if not given a "Protein Rest" during the mash.

Usage: Wheat beers, white, light beers, beers with low or no alcohol. Recommended max. proportion: up to 35% of the mix
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CHÂTEAU WHEAT MUNICH LIGHT® 16 EBC
CHÂTEAU WHEAT MUNICH LIGHT® 16 EBC
Group Brewing Malts
Wort color: 14-18 EBC/ 5.8-7.3 Lovibond

Features: Very special Belgian wheat malt of the Munich type. Kilned at up to 100-105°C.

Characteristics: Not particularly dark in colour but richer in flavour than the standard Wheat malt. You will have a slimmer, more sparkling beer with a typical ale aroma.

Usage: Dark wheat beer styles, weizenbocks, stouts or in smaller proportions to add body and head retention to other dark ales. Up to 30% of the mix.
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CHÂTEAU WHEAT MUNICH® 25
CHÂTEAU WHEAT MUNICH® 25
Group Brewing Malts
Wort color: 21-28 EBC/ 8.4-11.1 Lovibond

Features: Very special Belgian wheat malt of the Munich type. Kilned at up to 100-105°C.

Characteristics: Not particularly dark in colour but richer in flavour than the standard Wheat malt. You will have a slimmer, more sparkling beer with a typical ale aroma.

Usage: Dark wheat beer styles, weizenbocks, stouts or in smaller proportions to add body and head retention to other dark ales. Up to 30% of the mix.
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CHÂTEAU WHEAT CRYSTAL®
CHÂTEAU WHEAT CRYSTAL®
Group Brewing Malts
Wort color: 140-160 EBC/ 53.1-60.6 Lovibond

Features: Wheat malt. Roasted at up to 150-170°C.

Characteristics: Château Wheat Crystal imparts to the beer a rich character of cooked wheat, corn flakes and a slight aroma of coffee. Increasing the coloration, our new malt will highlight the aromatic notes of baked bread and biscuit in your beer. The beer will have a golden to light amber colour and a light to medium body.

Usage: Belgian Witbier; Hefeweizen; Kristallweizen, Dunkelweizens, Weizenbock; Up to 20% of the mix.
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CHÂTEAU WHEAT BLACK®
CHÂTEAU WHEAT BLACK®
Group Brewing Malts
Wort color: 1100-1400 EBC/ 413.1-525. Lovibond

Features: Château Wheat Black 1100 - 1400 EBC. The darkest malted wheat. Château Wheat Black will contribute the same deep colour characteristics to the beer as our traditional barley Chateau Black malt.

Characteristics: Château Wheat Black is a very special roasted wheat malt that will add complex flavours to your beers, the most pronounced note being coffee with intense roasted characters. Thanks to our unique roasting technology, this malt will not bring any astringency to the beer. Please note you will not obtain any taste typical of non-roasted wheat malts.

Usage: Dunkelweizen, Altbier, Black IPAs, Schwarzbiers, and specialty ales. Up to 20% of the mix.
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CHÂTEAU DIASTATIC®
CHÂTEAU DIASTATIC®
Group Brewing Malts
Wort color: 2.5-4 EBC/ 1.5-2.1 Lovibond

Features: Enzymatic malt. Produced from the finest European barley varieties.

Characteristics: Provides the necessary diastatic power in mashing when low-enzyme malt or unmalted grain is used; raises the extraction efficiency.

Usage: Any type of beer. Recommended: up to 30% of the mix.
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CHÂTEAU DISTILLING®
CHÂTEAU DISTILLING®
Group Distilling Malts
Wort color: 2.5-4.5 EBC/ 1.5-2.2 Lovibond

Features: Two row spring malting barley is selected for the production of our Château Distilling malt. Barley is steeped to 44 - 46% moisture, slightly higher than normally required for Pilsen lager style malts. Germination temperatures are controlled between 12°C - 16°C for a period of five days. Kiln cycles start at 50° - 60°C rising to 70° - 75°C.

Characteristics: This is a premium Distilling malt produced especially for the distilling industry. It is used for the production of quality grain whisky. Château Distilling malt promotes high fermentability, adequate enzyme potential and soluble nitrogen (protein) levels. Our Château Distilling malt is gently kilned to preserve enzymes and maximise fermentability.

Usage: Any type of whisky, real Scotch whisky. Up to 100% of the mix.
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CHÂTEAU PEATED®
CHÂTEAU PEATED®
Group Brewing Malts
Wort color: max. 4.0 EBC/ max. 2.1 Lovibond
Phenols: 5.0-10.0 ppm

Features: Treated by being smoked during kilning over a fire made from Scottish peat moss.

Characteristics: Imparts a distinctive smoky, spicy aroma and flavour, typical for classic German beer styles. Smoked beer brewed with Château Peated malt tastes like a forest fire - but in a good way!! It has a rich head and a mouthfeel similar to sparkling ale.

Usage: Scottish ale, porters, smoked beer, special beers. Recommended proportion: up to 10% of the mix.
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CHÂTEAU WHISKY LIGHT®
CHÂTEAU WHISKY LIGHT®
Group Brewing Malts, Distilling Malts
Wort color: 2.5-4 EBC/ 1.5-2.1 Lovibond
Phenols: 14-24 ppm

Features: Our Château Whisky Light® malt is smoked during kilning with the best Scottish peat. Whisky malts have a longer storage life.

Characteristics: Imparts a delicate character of peat and smoke. An ideal ingredient in creating a unique whisky. In higher proportions gives your whisky a rich smoky and peaty flavour.

Usage: Any type of whisky for a distinct smoky flavour of real Scotch whisky. Up to 100% of the mix.
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CHÂTEAU ABBEY NATURE® (CHÂTEAU MONASTIQUE NATURE for the US Market)
CHÂTEAU ABBEY NATURE® (CHÂTEAU MONASTIQUE NATURE for the US Market)
Group Brewing Malts, Organic Malts
Wort color: 41-49 EBC/ 15.9-18.9 Lovibond

Features: Organic Belgian brown malt. Specially germinated and kilned at up to 110°C.

Characteristics: Château Abbey Nature® malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Château Abbey Nature® malt has a bitter flavour which mellows on ageing, and can be quite intensely flavoured. Château Abbey Nature® malt is typically used as a small proportion of the grist in the production of organic beers requiring some substantial depth of colour.

Usage: Organic pale ale beers, organic Abbey beers, organic brown porter and organic special beers, in a diverse range of organic British beers. Up to 25% of the mix.
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CHÂTEAU CARA BLOND NATURE®
CHÂTEAU CARA BLOND NATURE®
Group Brewing Malts, Organic Malts, Caramel Malts
Wort color: 17-24 EBC/ 6.9-9.6 Lovibond

Features: A pale Belgian caramel-style organic malt. High temperature of germination. Taste development at up to 220°C, intense aroma.

Characteristics: Château Cara Blond Nature imparts a mild caramel-sweet aroma adding golden colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.

Usage: Light organic lagers, light organic ales, organic beer with little or no alcohol, white organic beers. Up to 30% of the mix.
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CHÂTEAU BLACK NATURE®
CHÂTEAU BLACK NATURE®
Group Brewing Malts, Organic Malts
Wort color: 1150-1400 EBC/ 431.8-525. Lovibond

Features: Organic black malt 1300 EBC. The darkest malted organic barley. Torrefied at up to 230°C.

Characteristics: Enhances the aroma of character organic beers by producing a more stringent flavour than other coloured malts. Imparts a slight burnt or smoky flavour.

Usage: Very coloured organic beers, organic stouts and porters. 3-6% of the mix.
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CHÂTEAU WHISKY LIGHT NATURE®
CHÂTEAU WHISKY LIGHT NATURE®
Group Brewing Malts, Distilling Malts, Organic Malts
Wort color: 2.5-4 EBC/ 1.5-2.1 Lovibond
Phenols: 15-25 ppm

Features: Our Château Whisky Light Nature malt is smoked during kilning with the best Scottish peat. Whisky malts have a longer storage life.

Characteristics: Imparts a delicate character of peat and smoke. An ideal ingredient in creating a unique organic whisky. In higher proportions gives your whisky a rich smoky and peaty flavour.

Usage: Any type of organic whisky for a distinct smoky flavour of real Scotch whisky. Up to 100% of the mix.
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MALT CHÂTEAU SPELT NATURE®
MALT CHÂTEAU SPELT NATURE®
Group Brewing Malts, Organic Malts, Exclusive Line
Wort color: 3-7 EBC/ 1.7-3.2 Lovibond

Features: Château Spelt Nature is a pale, well-modified type of organic malt. Made from a hard-grained species of organic wheat (heirloom wheat), it has a higher protein level when compared to other wheat malts.

Characteristics: Château Spelt Nature malt imparts a sweet nutty flavor, adds a spicy aroma and an earthy character to your beer. Great for Belgian Saison and Wheat beer styles.

Usage: Organic Belgian saison, organic wheat beers, special beers. Up to 15% of the mix.
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CHÂTEAU SMOKED NATURE®
CHÂTEAU SMOKED NATURE®
Group Brewing Malts, Distilling Malts, Organic Malts, Exclusive Line
Wort color: 4-12 EBC/ 2.1-5.1 Lovibond
Phenols: 1.6-4.0 ppm

Features: Enzymatically active special type of organic malt used in the production of a wide variety of organic beer styles and organic whisky.

Characteristics: Smoked over beech wood, this malt develops an intense smoky and sweet-key flavor in your beer or whisky.

Usage: Smoked organic beers, organic specialty beers, organic Rauchbier, organic Alaskan smoked ales and Scottish ales, organic whisky. Up to 15% of the mix.
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