Malts in a few words

Group Brewing Malts, Organic Malts, Roasted Malts
Wort color: 1000-1400 EBC/ 375.6-525. Lovibond

Features: Raw roasted organic barley. Torrefied up to 230 ºC. The length of roasting time determines the darkness of the grain.

Characteristics: Château Roasted Barley Nature is a highly roasted barley that imparts a burnt, grainy, coffee-like flavor to your beer. It has many characteristics of Château Black Nature malt, though it is far more complex. It actually has some starch that can be converted during the mash, thus impacting the specific gravity. Château Roasted Barley will also lend to the sweetness to the beer. If compared to Château Chocolat Nature and Château Black Nature malts, organic roasted barley produces the lightest colored head. Imparts a deep red mahogany color to beer and very strong roasted flavor. Gives dryness to organic Porters and Stouts.

Usage: Organic Stouts, organic Porters, organic Nut Brown Ales and other organic dark beer styles

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Group Brewing Malts, Wheat Malts
Wort color: 800 -1100 EBC/ 300.6-413.1 Lovibond

Features: Belgian wheat chocolate malt. Malted wheat is roasted at 230°C and then quickly cooled when the desired colour is reached.

Characteristics: Château Wheat Chocolate malt is a highly roasted malt, though not as high as black malt. With the help of this malt a deep brown colour with hints of black coffee and bittersweet chocolate flavour can be achieved in beer. The wheat version of Chocolate malt has a more pronounced dark chocolate character compared to its barley counterpart. This malt adds colour and flavour to a wide variety of dark beer styles and is used to smooth out certain English-style dark beers, such as stouts, porters, or brown ales. Château Wheat Chocolate is husk free and was especially developed by Castle Malting to avoid astringency, bitterness and dry flavour or aftertaste in beers. This malt can replace in a proportion of 1:1 the de-husked* chocolate malt, imparting a smoother flavour.

Usage: English-style dark beers, stouts, porters, or brown ales. Up to 20% of the mix.
Related recipes:

• Belgian Black Beer

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Group Brewing Malts, Organic Malts, Exclusive Line, Caramel Malts, Wheat Malts
Wort color: 40-60 EBC/ 15.5-23.1 Lovibond

Features: Certified organic malt. Light brown caramelized wheat malt. Is produced in a roaster from green wheat malt. High caramelization level.

Characteristics: Malt Château Cara Wheat Ruby Nature imparts a sweet candy taste with mild notes of almond and biscuit. Adds creaminess and body to finished beer. Malt Château Cara Wheat Ruby Nature is well suited for color adjustment and flavor enrichment. Is used to improve foam and foam retention. This malt has no enzymatic activity.

Usage: Organic wheat beers, white, Red Ale, Belgian Witbier, light beers, beers with low or no alcohol. Recommended max. proportion: up to 30% of the mix

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Group Brewing Malts, 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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Group Brewing Malts, Organic Malts, Caramel Malts
Wort color: Max. 9 EBC/ Max. 3.9 Lovibond

Features: The palest Belgian Caramel organic malt produced according to a special malting process.

Characteristics: Château Cara Clair Nature is a type of Belgian caramel malt. Intensifies the beer’s body and its smoothness, promotes head formation and retention. This malt also called Dextrin malt and is the most common body and foam enhancing natural agent that enhance head retention primarily thanks to their dextrines and other complex proteins. Creates soft biscuit notes in the beer aroma.

Usage: Organic Pilsner Lager, alcohol-reduced beer, light beer, Bock beer. Up to 30% of the mix.

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Group Brewing Malts, Organic Malts, Roasted 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.

SPECIFICATION Sold out

Group Brewing Malts, Organic Malts, Specialty Kilned Malts
Wort color: 36-44 EBC/ 14.1-17.1 Lovibond

Features: Belgian Organic (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Château Melano Nature 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: Organic 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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Group Brewing Malts, Organic Malts, Roasted 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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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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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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Group Brewing Malts, Caramel Malts
Wort color: 80-100 EBC/ 30.5-38.1 Lovibond

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

Characteristics: This malt gives beers a dark amber to coppery hue. It brings intense caramel and malty flavors with notes of biscuit. It significantly intensifies the beer’s body, and promotes head formation and retention.

Usage: Suitable for use in all lager and ale styles of beer. Up to 15% of the mash bill.
Related recipes:

• Belgian Dubbel

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Group Brewing Malts, Caramel Malts
Wort color: 140-160 EBC/ 53.1-60.6 Lovibond

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

Characteristics: This malt gives a dark amber to deep copper hue. It brings intense aromas of caramel, malt and biscuit. It significantly intensifies the beer’s body, and it promotes head formation and retention.

Usage: Suitable for Brown Ale, Dark Lager, Amber beer, Bock Beer, and other styles. Up to 15% of the mash bill.
Related recipes:

• Northern German Altbier
• English Porter

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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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Group Brewing Malts, Caramel Malts
Wort color: 350-450 EBC/ 131.8-169. Lovibond

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

Characteristics: This malt gives a brown hue to beers. It brings intense flavors of dark caramel, roasted nuts, and dried fruit. It strongly intensifies the beer’s body.

Usage: Suitable for beer styles such as Amber beers, Stout, Bock Beer, October Beer, Lager, Dark Ale, Irish Red Ale, Barley Wine, and others. Up to 15% of the mash bill.

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Group Brewing Malts, Organic Malts, Specialty Kilned Malts
Wort color: 75-85 EBC/ 28.7-32.4 Lovibond

Features: Belgian organic Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Château Melano Nature 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 colored beers like Scottish ales, amber ales, red ales, and Irish ales. Up to 20% of the mix.

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Group Brewing Malts, Organic Malts, Specialty Kilned 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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Group Brewing Malts, Organic Malts, Specialty Kilned 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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Group Brewing Malts, Exclusive Line, Wheat Malts
Wort color: 80-100 EBC/ 30.6-38.1 Lovibond

Features: Belgian Wheat Arome malt. Roasted at up to 150°C to develop much aroma.

Characteristics: Château Wheat Arome imparts to the beer a rich character of kilned wheat. This malt will add subtle notes of baked bread and biscuit to your beer. The beer will have a golden hue and a light to medium body. This malt is very convenient to add more aroma than a Château Wheat Munich, while avoiding the slight coffee notes of Château Wheat Crystal.

Usage: Belgian Witbier; Hefeweizen; Kristallweizen, Dunkelweizens, Weizenbock. Up to 25% of the mix.

SPECIFICATION Sold out

Group Brewing Malts, Wheat Malts
Wort color: 350-450 EBC/ 131.8-169. Lovibond

Features: Belgian Wheat Café malt. Roasted at up to 210°C.

Characteristics: Château Wheat Café imparts to the beer a rich character of roasted wheat. This malt will add coffee notes to your beer, but with a lower bitterness compared to its barley counterpart Château Café. The beer will have brown to dark hues and a delightful smooth mouthfeel.

Usage: Dark beers, Bockbier, Altbier, Stout, Porter, or Brown ales. Up to 20% of the mix.

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Group Brewing Malts, Roasted Malts
Wort color: 550-650 EBC/ 206.8-244.3 Lovibond

Features: A pale version of our famous Château Chocolat. Roasted at up to 220°C.

Characteristics: Château Chocolat light is the perfect middle ground between Château Café and Château Chocolat. Increasing the coloration, this malt will bring nutty and strong coffee notes to your beer while being less bitter than Château Chocolat. This malt will provide brown to dark hues and a delightful smooth mouth feel.

Usage: Brown and black beers, such as brown ales, porters, and stouts. Up to 7% of the mix.
Related recipes:

• English Porter
• Belgian Dubbel

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Group Brewing Malts, Exclusive Line, Flakes & Adjuncts
Wort color: 4-7 EBC/ 2.1-3.2 Lovibond

Features: This NON-malted cereal is to be used carefully as an adjunct that may provide many benefits.

Characteristics: Raw oat will give to the beer a fuller body and a creamy silky mouthfeel, thanks to their high content of beta-glucans. Raw oat provides a lot of non-fermentable sugars in the wort resulting in high final gravity, and therefore in sweeter, smoother flavors in the beer. Raw oat is usually mashed separately before its addition to the main mash. However, it could also be used directly in combination with Château Pilsen 6-row to compensate for the viscosity the oats will impart and to bring more proteins contributing to head retention.

Usage: Any type of beer in which the combination of features mentioned above is desired. Hoppy session beers are an example. Up to 30% of the mix.

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Group Brewing Malts, Organic Malts, Caramel Malts
Wort color: 80-100 EBC/ 30.5-38.1 Lovibond

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

Characteristics: This organic malt gives beers a dark amber to coppery hue. It brings intense caramel and malty flavors with notes of biscuit. It significantly intensifies the beer’s body, and promotes head formation and retention.

Usage: Suitable for use in all lager and ale styles of beer. Up to 15% of the mash bill.

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Group Brewing Malts, Organic Malts, Caramel Malts
Wort color: 140-160 EBC/ 53.1-60.6 Lovibond

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

Characteristics: This organic malt gives a dark amber to deep copper hue. It brings intense aromas of caramel, malt and biscuit. It significantly intensifies the beer’s body, and it promotes head formation and retention.

Usage: Suitable for Brown Ale, Dark Lager, Amber beer, Bock Beer, and other styles. Up to 15% of the mash bill.

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Group Brewing Malts, Organic Malts, Caramel Malts
Wort color: 350-450 EBC/ 131.8-169. Lovibond

Features: Belgian organic caramel malt with coffee notes. Germination at high temperature, followed by roasting in a drum.

Characteristics: This organic malt gives a brown hue to beers. It brings intense flavors of dark caramel, roasted nuts, and dried fruit. It strongly intensifies the beer’s body.

Usage: Suitable for beer styles such as Amber beers, Stout, Bock Beer, October Beer, Lager, Dark Ale, Irish Red Ale, Barley Wine, and others. Up to 15% of the mash bill.

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Group Brewing Malts, Malts from Other Grains
Wort color: 2.5-5 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.
Related recipes:

• Egyptian Beer

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Group Brewing Malts, Distilling Malts, Exclusive Line, Wheat Malts
Wort color: 4-12 EBC/ 2.1-5.1 Lovibond
Phenols: 10-15 ppm

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.
Related recipes:

• SMOKED WHEAT ALE

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Group Brewing Malts, Exclusive Line, Flakes & Adjuncts
Wort color: 3-5 EBC/ 1.7-2.4 Lovibond

Features: Château Oat Flakes are a pre-gelatinized brewing adjunct produced from selected naked oat kernels submitted to the flaking process where the whole kernel is steamed and passed through heated rollers to open the starch structure within the kernel endosperm. Also, Château Oat Flakes have a moderate level of lipids and high levels of glucans and proteins that have to be considered in the brewing process.

Characteristics: Château Oat Flakes give a creamy and silky mouthfeel and enhance the body and head retention of the beer due to their high glucan and protein levels. It can be added directly to the mash without milling or prior cooking as it is a pre-gelatinized and flaked adjunct.

Usage: English Porter, Stout, New England IPA, and Belgium Wit beers. Up to 10% of the grain bill. The special case for Oatmeal Stout where it can be added up to 25% of the grain bill.

SPECIFICATION Sold out

Group Brewing Malts, Exclusive Line, Flakes & Adjuncts
Wort color: 2-3 EBC/ 1.3-1.7 Lovibond

Features: Château Rice Flakes are a pre-gelatinized brewing adjunct produced from selected naked rice kernels submitted to the flaking process where the whole kernel is steamed and passed through heated rollers to open the starch structure within the kernel endosperm. Also, Château Rice Flakes have low levels of lipids and proteins, and a high level of carbohydrates that have to be considered in the brewing process.

Characteristics: Château Rice Flakes help to lighten the body and flavor of the beer and refreshing beer with a clean and crisp mouthfeel and beautiful pale color. Château Rice Flakes have a lower color and give a harsher dry finish to the beer compared to Château Maize Flakes. It can be added directly to the mash without milling or prior cooking as it is a pre-gelatinized and flaked adjunct.

Usage: American Lagers, American Light Lagers, and light beers. Up to 20% of the grain bill. The Total Diastatic Power of the mash and Lauter Tun filtration bed need to be checked for high levels of Château Rice Flakes.

SPECIFICATION Sold out

Group Brewing Malts, Exclusive Line, Flakes & Adjuncts
Wort color: 3-4 EBC/ 1.3-1.7 Lovibond

Features: Château Maize Flakes are a pre-gelatinized brewing adjunct produced from selected maize kernels submitted to the flaking process where the whole kernel is steamed and passed through heated rollers to open the starch structure within the kernel endosperm. Also, Château Maize Flakes have low levels of lipids and proteins and a high level of carbohydrates that have to be considered in the brewing process.

Characteristics: Help to lighten the body and flavor of the beer and refreshing beer with a clean and crisp mouthfeel and beautiful pale color. Château Maize Flakes have a slightly higher color and give a slightly sweeter finish to the beer compared to Château Rice Flakes.

Usage: American Lagers, American Light Lagers, and light beers. Up to 20% of the grain bill. The Total Diastatic Power of the mash and Lauter Tun filtration bed need to be checked for high levels of Château Maize Flakes.
Related recipes:

• American Style Lager

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Group Brewing Malts, Organic Malts, Wheat Malts
Wort color: 800 -1100 EBC/ 300.6-413.1 Lovibond

Features: Belgian wheat chocolate malt. Malted wheat is roasted at 230°C and then quickly cooled when the desired colour is reached.

Characteristics: Château Wheat Chocolate malt is a highly roasted malt, though not as high as black malt. With the help of this malt a deep brown colour with hints of black coffee and bittersweet chocolate flavour can be achieved in beer. The wheat version of Chocolate malt has a more pronounced dark chocolate character compared to its barley counterpart. This malt adds colour and flavour to a wide variety of dark beer styles and is used to smooth out certain English-style dark beers, such as stouts, porters, or brown ales. Château Wheat Chocolate is husk free and was especially developed by Castle Malting to avoid astringency, bitterness and dry flavour or aftertaste in beers. This malt can replace in a proportion of 1:1 the de-husked* chocolate malt, imparting a smoother flavour.

Usage: English-style dark beers, stouts, porters, or brown ales. Up to 20% of the mix.

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Group Brewing Malts, Distilling Malts, Organic Malts, Exclusive Line, Wheat 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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Group Brewing Malts, Base Malts
Wort color: 5.0-7.0 EBC/ 2.4-3.2 Lovibond

Features: Château Maris Otter is produced from the British variety, Maris Otter. This variety quickly became popular among English brewers in the mid-1960s, giving shape and character to many English beer styles. Nowadays, it's commonly used as a base malt to produce beers all around the world.

Characteristics: Château Maris Otter imparts a rich and robust malt character to the beer with a beautiful and light golden color. Used as a base malt, Château Maris Otter will help to produce a beer with great clarity and high drinkability with low foam formation, due to its low level of proteins, traditional in English beer styles.

Usage: Ales, English Ales, English Bitter, and Cask Ales. Up to 100% of the grain bill.

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Group Brewing Malts, Organic Malts, Exclusive Line, Flakes & Adjuncts
Wort color: 3-5 EBC/ 1.7-2.4 Lovibond

Features: Château Oat Flakes Nature are a pre-gelatinized brewing adjunct produced from selected naked oat kernels submitted to the flaking process where the whole kernel is steamed and passed through heated rollers to open the starch structure within the kernel endosperm. Also, Château Oat Flakes Nature have a moderate level of lipids and high levels of glucans and proteins that have to be considered in the brewing process.

Characteristics: Château Oat Flakes give a creamy and silky mouthfeel and enhance the body and head retention of the beer due to their high glucan and protein levels.

Usage: English Porter, Stout, New England IPA, and Belgium Wit beers. Up to 10% of the grain bill. The special case for Oatmeal Stout where it can be added up to 25% of the grain bill.

SPECIFICATION Sold out

Group Brewing Malts, Exclusive Line, Flakes & Adjuncts
Wort color: 2-3 EBC/ 1.3-1.7 Lovibond

Features: Château Raw Barley is a selection of high-quality barley kernels with the aim to be used as a brewing adjunct in the beer recipe. It brings good levels of proteins and starch to the recipe, as well as its typical grain flavor. Due to its gelatinization temperature range, it can be added directly into the mash without precooking it.

Characteristics: Château Raw Barley helps to lighten the body and malt sweetness of the beer as well as its color while keeping it the typical rich grain flavor of barley. It can be used to achieve a clean dry finish and enhance head retention.

Usage: Dark Lagers and Ales, traditionally Dry stouts. Up to 15% of the grain bill.

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Group Brewing Malts, Organic 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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Group Brewing Malts, Terra Brew
Wort color: 3-3.5 EBC/ 1.7-1.9 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.

SPECIFICATION Sold out

Group Brewing Malts, Terra Brew
Wort color: 17-24 EBC/ 6.9-9.6 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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Group Brewing Malts, Terra Brew
Wort color: 110-130 EBC/ 41.8-49.3 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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Group Brewing Malts, Terra Brew
Wort color: 260-320 EBC/ 98.1-120.6 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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Group Brewing Malts
Wort color: 220-280 EBC/ 83.1-105.6 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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Group Brewing Malts, Base Malts
Wort color: 3.0-4.0 EBC/ 1.7-2.1 Lovibond

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

Characteristics: The lightest in color, this malt is well-modified and is perfectly suited for single-step infusion or decoction mashing. Our Château Pilsen malt carries a strong, sweet malt flavor 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.
Related recipes:

• Belgian Red Pure Malt Beer
• Belgian Dark Abbey Beer
• Belgian Blond Beer
• Belgian Wheat Beer
• Belgian Brown Beer
• Light Beer "Forbidden Fruit"
• Blond Beer of Character - 1
• Blond Beer of Character - 2
• Strong Belgian Blond Beer
• Belgian Stout
• Spicy Blond Beer
• Bitter Beer
• Blond Beer
• Belgian March Beer
• Belgian-style IPA
• Belgian Amber Beer
• Belgian Christmas Ale
• Barley Wine
• Blond Rye Beer
• Special Wheat Beer
• Aramis Beer
• Traditional Wheat Beer
• Blonde Table Beer
• Dark Dubbel Beer
• Wheat Beer (Hoegaarden-style)
• Belgian Ruby Beer
• Belgian Wheat Stout
• Blond Buckwheat Beer
• Belgian Saison Beer
• American Style Lager
• 4 Cereals Beer
• Triple Blond
• Scotch Beer
• Sahti Beer
• Blond Summer Beer
• Brown Smoked
• Imperial Stout
• Fruit Beer
• English IPA
• Double IPA Beer
• Golden Strong Beer
• Belgian Black Beer
• Northern German Altbier
• Pilsner 1
• Dunkel Bock
• SMOKED WHEAT ALE
• Egyptian Beer
• Gruit Ale
• Hoppy Ale
• Raspberry Sour Ale
• Pilsner 2
• Belgian Golden Strong Ale
• Belgian Dubbel
• Belgian Blond Ale
• American IPA
• Low Alcoholic Beer

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Group Brewing Malts, Base Malts
Wort color: max. 4 EBC/ max. 2 Lovibond

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

Characteristics: The lightest in color, this malt is well-modified and is perfectly suited for single-step infusion or 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 flavor 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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Group Brewing Malts, Base 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.
Related recipes:

• Northern German Altbier
• Pilsner 1
• Dunkel Bock

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Group Brewing Malts, Base 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.
Related recipes:

• Belgian Dark Abbey Beer
• Blond Beer of Character - 1
• Strong Belgian Blond Beer
• Brown Smoked
• Golden Strong Beer
• English Porter

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Group Brewing Malts, Specialty Kilned 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.
Related recipes:

• Belgian Brown Beer
• Belgian-style IPA
• Belgian Amber Beer
• Aramis Beer

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Group Brewing Malts, Specialty Kilned 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.
Related recipes:

• Belgian Red Pure Malt Beer
• Light Beer "Forbidden Fruit"
• Blond Beer of Character - 2
• Bitter Beer
• Belgian Christmas Ale
• Belgian Ruby Beer
• Brown Smoked
• Double IPA Beer
• Dunkel Bock
• Gruit Ale
• Hoppy Ale
• Pilsner 2

SPECIFICATION Add to cart

Group Brewing Malts, Specialty Kilned 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.
Related recipes:

• Blond Beer of Character - 1
• Strong Belgian Blond Beer
• American IPA

SPECIFICATION Add to cart

Group Brewing Malts, Specialty Kilned 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.
Related recipes:

• Belgian Red Pure Malt Beer
• Light Beer "Forbidden Fruit"
• Spicy Blond Beer
• Bitter Beer
• Blond Beer
• Barley Wine
• Special Wheat Beer
• Belgian Ruby Beer
• Fruit Beer
• English IPA
• Egyptian Beer
• English Porter
• Belgian Dubbel

SPECIFICATION Add to cart

Group Brewing Malts, Specialty Kilned 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.
Related recipes:

• Belgian-style IPA
• Belgian Amber Beer
• Barley Wine
• Aramis Beer
• Imperial Stout
• Belgian Dubbel
• Belgian Blond Ale

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Group Brewing Malts, Roasted 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.
Related recipes:

• Spicy Blond Beer
• Blond Beer
• Belgian March Beer
• SMOKED WHEAT ALE

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Group Brewing Malts, Caramel Malts
Wort color: Max. 9 EBC/ Max. 3.9 Lovibond

Features: The palest Belgian Caramel malt produced according to a special malting process.

Characteristics: Château Cara Clair is a type of Belgian caramel malt. Intensifies the beer’s body and its smoothness, promotes head formation and retention. This malt also called Dextrin malt and is the most common body and foam enhancing natural agent that enhance head retention primarily thanks to their dextrines and other complex proteins. Creates soft biscuit notes in the beer aroma.

Usage: Pilsner Lager, alcohol-reduced beer, light beer, Bock beer. Up to 30% of the mix.
Related recipes:

• Strong Belgian Blond Beer
• Belgian Saison Beer
• American Style Lager
• Triple Blond
• Blond Summer Beer
• Northern German Altbier
• Pilsner 1
• Pilsner 2
• American IPA

SPECIFICATION Add to cart

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.
Related recipes:

• Belgian Dark Abbey Beer
• Belgian Blond Beer
• Blond Beer of Character - 1
• Triple Blond
• Sahti Beer
• English IPA
• Double IPA Beer
• Golden Strong Beer
• Belgian Blond Ale

SPECIFICATION Add to cart

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.
Related recipes:

• Belgian Brown Beer
• Belgian March Beer
• Belgian Amber Beer
• Barley Wine
• Scotch Beer
• Imperial Stout
• English IPA

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Group Brewing Malts, Caramel Malts
Wort color: 110-130 EBC/ 41.8-49.3 Lovibond

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

Characteristics: Château Cara Gold® malt imparts a strong caramel-sweet aroma and unique toffee-like and brown sugar flavour, adding a rich amber 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 and dark beers. Up to 20% of the mix.
Related recipes:

• Belgian Red Pure Malt Beer
• Light Beer "Forbidden Fruit"
• Blond Beer of Character - 2
• Belgian Stout
• Bitter Beer
• Special Wheat Beer
• Dark Dubbel Beer
• Belgian Ruby Beer
• Belgian Wheat Stout
• Brown Smoked
• Fruit Beer
• Belgian Black Beer
• Egyptian Beer
• Belgian Golden Strong Ale
• Low Alcoholic Beer

SPECIFICATION Add to cart

Group Brewing Malts, Specialty Kilned 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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Group Brewing Malts, Specialty Kilned 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.
Related recipes:

• Belgian Dark Abbey Beer
• Belgian Brown Beer
• Belgian Christmas Ale
• Double IPA Beer
• Gruit Ale
• Hoppy Ale
• American IPA

SPECIFICATION Add to cart

Group Brewing Malts, Specialty Kilned Malts
Wort color: 220-280 EBC/ 83.1-105.6 Lovibond

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

Characteristics: Château Café Light 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.
Related recipes:

• Belgian Christmas Ale

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Group Brewing Malts, Roasted 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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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.
Related recipes:

• Belgian Stout
• Dark Dubbel Beer
• Belgian Blond Ale

SPECIFICATION Add to cart

Group Brewing Malts, Roasted Malts
Wort color: 800-1100 EBC/ 300.6-413.1 Lovibond

Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached.

Characteristics: Château Chocolat malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Château Chocolat malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Château Chocolat malt shares many of the characteristics of Black Malt but provides a less bitter flavour than Black malt and is lighter than Black, because it is roasted for a slightly shorter period of time and the end temperatures are not so high.

Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Up to 7% of the mix.
Related recipes:

• Belgian Dark Abbey Beer
• Belgian Brown Beer
• Belgian Stout
• Belgian Wheat Stout
• Brown Smoked
• Imperial Stout
• Low Alcoholic Beer

SPECIFICATION Add to cart

Group Brewing Malts, Roasted 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.
Related recipes:

• Belgian Stout
• Belgian Wheat Stout
• Northern German Altbier
• Dunkel Bock
• SMOKED WHEAT ALE
• Egyptian Beer

SPECIFICATION Add to cart

Group Brewing Malts, Roasted Malts
Wort color: 650-950 EBC/ 244.3-356.8 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.
Related recipes:

• Belgian Black Beer

SPECIFICATION Sold out

Group Brewing Malts, Roasted Malts
Wort color: 1000-1700 EBC/ 375.6-638.06 Lovibond

Features: Raw roasted barley. Torrefied up to 230°C. The length of roasting time determines the darkness of the grain.

Characteristics: Château Roasted Barley is a highly roasted barley that imparts a burnt, grainy, coffee-like flavor to your beer. It has many characteristics of Château Black malt, though it is far more complex. It actually has some starch that can be converted during the mash, thus impacting the specific gravity. Château Roasted Barley will also lend to the sweetness of the beer. If compared to Château Chocolat and Château Black malts, roasted barley produces the lightest colored head. Imparts a deep red mahogany color to beer and very strong roasted flavor. Gives dryness to Porters and Stouts.

Usage: Stouts, Porters, Nut Brown Ales, and other dark beer styles. 2-4% in Brown ales, or 3- 10% in Porters and Stouts
Related recipes:

• Scotch Beer
• Imperial Stout

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Group Brewing Malts, Wheat 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
Related recipes:

• Belgian Wheat Beer
• Blond Rye Beer
• Special Wheat Beer
• Aramis Beer
• Traditional Wheat Beer
• Blonde Table Beer
• Dark Dubbel Beer
• Wheat Beer (Hoegaarden-style)
• Belgian Wheat Stout
• Belgian Saison Beer
• 4 Cereals Beer
• Triple Blond
• Scotch Beer
• Blond Summer Beer
• Golden Strong Beer
• SMOKED WHEAT ALE
• Raspberry Sour Ale
• Low Alcoholic Beer

SPECIFICATION Add to cart

Group Brewing Malts, Wheat 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.
Related recipes:

• Special Wheat Beer

SPECIFICATION Add to cart

Group Brewing Malts, Exclusive Line, Wheat 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.

SPECIFICATION Add to cart

Group Brewing Malts, Wheat 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.

SPECIFICATION Add to cart

Group Brewing Malts, Wheat 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.
Related recipes:

• Belgian Wheat Stout
• Low Alcoholic Beer

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Group Brewing Malts, Specialty Kilned 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.
Related recipes:

• Blond Buckwheat Beer

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Group Brewing Malts, 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.
Related recipes:

• Malt Whisky

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Group Brewing Malts, Distilling Malts
Wort color: max. 4 EBC/ max. 2.1 Lovibond
Phenols: 5-10 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.
Related recipes:

• Scotch Beer
• Sahti Beer
• Brown Smoked

SPECIFICATION Add to cart

Group Brewing Malts, Distilling Malts
Wort color: 3-4.5 EBC/ 1.7-2.3 Lovibond
Phenols: 25 ppm

Features: Our Château Whisky Light® 25ppm malt is a peat-smoked malt made from carefully selected malting barley.

Characteristics: Kilned over the fresh smoke of pure peat, it imparts a pleasant, intense, and spicy aroma

Usage: Any type of whisky for a distinct smoky flavour.

SPECIFICATION Add to cart

Group Brewing Malts, Distilling Malts
Wort color: Max. 4 EBC/ Max. 2.1 Lovibond
Phenols: 30-45 ppm

Features: Our Château Whisky 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.
Related recipes:

• Malt Whisky
• Rye Malt Whisky

SPECIFICATION Sold out

Group Brewing Malts, Exclusive Line, Malts from Other Grains
Wort color: 4-15 EBC/ 2.1-6.2 Lovibond

Features: Malted from buckwheat, a pseudo-cereal*, Château Buckwheat malt is used to produce gluten-free beer. Château Buckwheat malt may contain traces of other malt grains containing gluten. *Pseudocereals are broadleaf plants (non-grasses) that are used in much the same way as cereals (true cereals are grasses). Their seed can be ground into flour and otherwise used as cereals. Examples of pseudocereals are amaranth, quinoa, and buckwheat.

Characteristics: Château Buckwheat malt is used in the production of gluten-free beer. Adds a particular nutty and malty flavor to your beer. It also can be used in specialty beers to render a rich and deep tone. NB! Buckwheat malt has no diastatic power.

Usage: Any type of gluten-free beer; up to 40 % of the mix.
Related recipes:

• Blond Buckwheat Beer

SPECIFICATION Add to cart

Group Brewing Malts, Exclusive Line, Malts from Other Grains
Wort color: Max. 5 EBC/ Max. 2.4 Lovibond

Features: Château Oat malt is produced from naked oat kernels. This type of malt has a very low diastatic power and moderate extract values.

Characteristics: Château Oat malt gives a distinctive silkiness to the beer. Great for enhancing body, head retention, and flavor of dark beers. Used as a flavor adjunct, it enhances a biscuit taste in the beer and gives it a unique texture and a creamy mouthfeel. Adds texture and flavor to any dark English beer style.

Usage: Dark beers, porters, stouts, robust British ales, winter beers. Up to 15% of the mix.
Related recipes:

• Blonde Table Beer
• 4 Cereals Beer
• Egyptian Beer

SPECIFICATION Add to cart

Group Brewing Malts, Exclusive Line, Malts from Other Grains
Wort color: 3-7 EBC/ 1.7-3.2 Lovibond

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

Characteristics: Château Spelt 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: Belgian saison, wheat beers, special beers. Up to 15% of the mix.
Related recipes:

• 4 Cereals Beer

SPECIFICATION Add to cart

Group Brewing Malts, Distilling Malts, Exclusive Line, Specialty Kilned Malts
Wort color: 4-12 EBC/ 2.1-5.1 Lovibond
Phenols: 3 - 15 ppm

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

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

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

SPECIFICATION Add to cart

Group Brewing Malts, Exclusive Line, Specialty Kilned Malts
Wort color: 6 - 13 EBC/ 2.8 - 5.4 Lovibond

Features: It is an acidulated with lactobacilli barley malt which lowers the mash pH and is used when brewing with bicarbonate-rich water.

Characteristics: Château Acid malt improves the performance of the hydrolytic enzymes and provides a better mash working. It also intensifies the fermentation by adjusting the pH level. Acid malt enhances a well-rounded taste in your beer and gives stability to its head.

Usage: Any ale or lager, wheat beers, light beers for optimizing the pH level.

SPECIFICATION Add to cart

Group Brewing Malts, Distilling Malts, Exclusive Line, Malts from Other Grains
Wort color: 3-8 EBC/ 1.7–3.6 Lovibond

Features: A fully modified de-husked type of malt with high β-Glucan content. It performs well in a single temperature infusion mash.

Characteristics: Gives a golden color to your beer. This malt imparts a unique touch of rye flavor and adds an interesting complexity by performing a new twist in many well-known beer styles.

Usage: Rye ales and lagers, special beers, seasonal beers. Up to 30% of the mix.
Related recipes:

• Rye Malt Whisky
• Blond Rye Beer
• Sahti Beer

SPECIFICATION Add to cart

Group Brewing Malts, Exclusive Line, Flakes & Adjuncts
Wort color: 3-7 EBC/ 1.7–3.2 Lovibond

Features: Lightly kilned type of malt produced from steeped barley that has been germinating for a very short period of time.

Characteristics: Chit Barley Malt Flakes retain many of the characteristics of raw barley and are used to improve foam stability and to balance malt with high solubility. Impart a rich dry-grainy flavor to beer and is used primarily in stout. This malt improves head formation and stability.

Usage: Any beer type. Up to 30% of the mash bill.

SPECIFICATION Add to cart

Group Brewing Malts, Exclusive Line, Flakes & Adjuncts
Wort color: 5-9 EBC/ 2.4 – 3. Lovibond

Features: Flattened grains of chit wheat malt - lightly kilned type of malt produced from steeped wheat that has been germinating for a very short period of time.

Characteristics: Chit wheat malt flakes retain many of the characteristics of raw wheat and are used to improve foam stability and balance malt with high solubility. The flakes can be added directly into the mash.

Usage: Any type of organic beer. Up to 25% of the mix.

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Group Brewing Malts, Organic Malts, Base Malts
Wort color: 3-3.5 EBC/ 1.7-1.9 Lovibond

Features: The lightest colored Belgian malt. Produced from the finest 2-row organic 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 decoction mashing. Our Château Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.

Usage: All organic beer types. Can be used up to 100 % for pale organic beers (Pilsner, Lager) or as part of the mix for the other organic beers.

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Group Brewing Malts, Organic Malts, Base Malts
Wort color: 4-7 EBC/ 2.1-3.2 Lovibond

Features: Belgian Vienna Nature 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 Nature malt is kilned at slightly higher temperatures than Pilsen Malt. As a result Château Vienna Nature 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 Nature malt is slightly lower than that of Pilsen Nature Malt. Nevertheless, our Château Vienna Nature malt has a sufficient enzymatic activity to be used in combination with large proportion of specialty malts.

Usage: All organic beer styles, organic Vienna lager. To enhance colour and aroma of light organic beers. Up to 100% of the mix.

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Group Brewing Malts, Organic Malts, Base Malts
Wort color: 7-10 EBC/ 3.2-4.3 Lovibond

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

Characteristics: Usually used as a base malt or in combination with organic 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 organic amber and bitter beers. Château Pale Ale Nature malt is kilned longer and is usually better modified, providing a more pronounced flavour than organic Château Pilsen Nature®. The enzymatic activity of Château Pale Ale Nature malt is sufficient when used with large proportion of non-enzymatic specialty malts.

Usage: Organic pale ale styles and bitter beers, most traditional English beer styles. Up to 100% of the mix.

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Group Brewing Malts, Organic Malts, Specialty Kilned Malts
Wort color: 13-18 EBC/ 5.4-7.3 Lovibond

Features: Belgian organic 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 organic beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Château Pilsen Nature 2RS to produce light colour organic beers, improving the malty flavour and giving the beer a richer colour. Enhances the taste of character beers.

Usage: Organic pale ale, amber, brown, strong and dark beers, bocks. Up to 60% of the mix.

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Group Brewing Malts, Organic Malts, Specialty Kilned Malts
Wort color: 21-28 EBC/ 8.4-11.1 Lovibond

Features: Belgian organic 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 organic beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Château Pilsen Nature 2RS to produce light colour organic beers, improving the malty flavour and giving the beer a richer colour. Enhances the taste of character beers.

Usage: Organic pale ale, amber, brown, strong and dark beers, bocks. Up to 60% of the mix.

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Group Brewing Malts, Organic Malts, Specialty Kilned 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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Group Brewing Malts, Organic Malts, Roasted Malts
Wort color: 45-55 EBC/ 17.4-21.2 Lovibond

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

Characteristics: Château Biscuit Nature malt produces a very pronounced "toasty" finish in the organic beer. Imparts a warm bread and biscuit-like aroma and flavour. Promotes a light to medium warm brown colour of the mash. This organic 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 organic beers and as well for organic English ales, organic brown ales and organic porters. Up to 25% of the mix.

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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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Group Brewing Malts, Organic Malts, Caramel Malts
Wort color: 45-55 EBC/ 17.4-21.2 Lovibond

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

Characteristics: Château Cara Ruby Nature® malt imparts a rich caramel-sweet aroma and a toffee-like flavour, adding light amber to reddish colour to organic 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: Organic Brown Ales, organic Brune des Flandres, organic Bock, organic Scottish Ales. Up to 25% of the mix.

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Group Brewing Malts, Organic Malts, Caramel Malts
Wort color: 110-130 EBC/ 41.8-49.3 Lovibond

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

Characteristics: Château Cara Gold Nature® malt imparts a strong caramel-sweet aroma and unique toffee-like and brown sugar flavour, adding a rich amber colour to organic 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: Organic brown and dark beers. Up to 20% of the mix.

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Group Brewing Malts, Organic Malts, Specialty Kilned Malts
Wort color: 140-160 EBC/ 53.1-60.6 Lovibond

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

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

Usage: Aromatic and coloured organic beers. Perfect for any organic beer in which high profile malt is required. Excellent choice for organic Belgian ales and organic German bock beer styles. Up to 20% of the mix.

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Group Brewing Malts, Organic Malts, Caramel Malts
Wort color: 260-320 EBC/ 98.1-120.6 Lovibond

Features: Very special Belgian organic 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 Nature and Black Nature malts if bitterness is not desired.

Usage: Organic abbey ales, organic dubbels, organic porters, organic brown ales, organic doppelbocks. Up to 10% of the mix.

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Group Brewing Malts, Organic Malts, Roasted Malts
Wort color: 800-1100 EBC/ 300.6-413.1 Lovibond

Features: Organic Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached.

Characteristics: Château Chocolat Nature malt is a highly roasted organic malt with a deep brown colour. This is where its name comes from. Château Chocolat Nature malt is used to adjust the colour of organic beer and imparts a nutty, toasted flavour. Château Chocolat Nature malt shares many of the characteristics of organic Black Malt but provides a less bitter flavour and is lighter than Black, because it is roasted during a slightly shorter period of time and the end temperatures are not so high.

Usage: Brown, strong, darker and black organic beers, such as porters, stouts and brown ales. Up to 7% of the mix.

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Group Brewing Malts, Organic Malts, Roasted 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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Group Brewing Malts, Organic Malts, Exclusive Line, Wheat Malts
Wort color: Max. 5.5 EBC/ Max. 2.6 Lovibond

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

Characteristics: Enhances the peculiar taste of wheat organic beers. Château Wheat Blanc Nature malt is essential in making wheat organic beers but is also used in barley malt-based organic beers (3–5%) thanks to its protein level that gives the beer a fuller mouthfeel and enhanced head stability.

Usage: Organic wheat beers, white, light beers, beers with low or no alcohol. Recommended max. proportion: up to 35% of the mix

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Group Brewing Malts, Organic Malts, Exclusive Line, Caramel Malts, Wheat Malts
Wort color: 15 EBC/ 6.2 Lovibond

Features: Light brown organic caramel wheat malt with malty odour and sweet malty taste.

Characteristics: Enhances the peculiar taste of organic wheat beers. Château Cara Wheat Blond Nature malt is essential in making wheat organic beers, but is also used in barley malt-based organic beers (3–5%) like Brown Beers, Belgian Dubbel, thanks to its protein level that gives the beer a fuller mouthfeel and enhanced head stability.

Usage: Organic wheat beers, white, light beers, beers with low or no alcohol. Recommended max. proportion: up to 30% of the mix

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Group Brewing Malts, Distilling Malts, Organic Malts
Wort color: 3.5-5 EBC/ 1.9-2.4 Lovibond
Phenols: 5-10 ppm

Features: Peated malt from organic barley. 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. Organic smoked beer brewed with Château Peated Nature malt tastes like a forest fire - but in a good way!! It has a rich head and a mouthfeel similar to sparkling ale.

Usage: Organic scottish ale, organic porters, organic smoked beer, special organic beers. Recommended proportion: up to 10% of the mix.

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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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Group Brewing Malts, Distilling Malts, Organic Malts
Wort color: Max. 4 EBC/ Max. 2.1 Lovibond
Phenols: 35 ppm

Features: Our organic Château Whisky Nature malt created with love for your whisky 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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Group Brewing Malts, Organic Malts, Exclusive Line, Malts from Other Grains
Wort color: 4-15 EBC/ 2.1-6.2 Lovibond

Features: Malted from buckwheat, a pseudo-cereal*, Château Buckwheat Nature malt is used to produce organic gluten-free beer. Château Buckwheat Nature malt may contain traces of other malt grains containing gluten. *Pseudocereals are broadleaf plants (non-grasses) that are used in much the same way as cereals (true cereals are grasses). Their seed can be ground into flour and otherwise used as cereals. Examples of pseudocereals are amaranth, quinoa, and buckwheat.

Characteristics: Château Buckwheat Nature is used in the production of organic gluten-free beer. Adds a particular nutty and malty flavor to your beer. It also can be used in specialty beers to render a rich and deep tone. NB! Buckwheat malt has no diastatic power.

Usage: Any type of organic gluten-free beer. Up to 40% of the mix.

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Group Brewing Malts, Organic Malts, Exclusive Line, Malts from Other Grains
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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Group Brewing Malts, Distilling Malts, Organic Malts, Exclusive Line, Specialty Kilned Malts
Wort color: 4-12 EBC/ 2.1-5.1 Lovibond
Phenols: 3 - 15 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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Group Brewing Malts, Organic Malts, Exclusive Line, Specialty Kilned Malts
Wort color: 6 - 13 EBC/ 2.8 - 5.4 Lovibond

Features: It is an acidulated with lactobacilli organic barley malt which lowers the mash pH and is used when brewing with bicarbonate-rich water.

Characteristics: Château Acid Nature malt improves the performance of the hydrolytic enzymes and provides a better mash working. It also intensifies the fermentation by adjusting the pH level. Acid malt enhances a well-rounded taste in your beer and gives stability to its head.

Usage: Any organic ale or lager, organic wheat beers, light beers.

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Group Brewing Malts, Organic Malts, Exclusive Line, Malts from Other Grains
Wort color: Max. 5 EBC/ Max. 2.4 Lovibond

Features: Château Oat Nature malt is produced from naked organic oat kernels. This type of malt has a very low diastatic power and moderate extract values.

Characteristics: Château Oat Nature malt gives a distinctive silkiness to organic beer. Great for enhancing body, head retention, and flavor of dark beers. Used as a flavor adjunct, it enhances a biscuit taste in the beer and gives it a unique texture and a creamy mouthfeel. Adds texture and flavor to any dark English beer style.

Usage: Dark organic beers, organic porters, organic stouts, robust organic British ales, winter beers. Up to 15% of the mix.

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Group Brewing Malts, Distilling Malts, Organic Malts, Exclusive Line, Malts from Other Grains
Wort color: 4 – 10 EBC/ 2.1 – 4. Lovibond

Features: A fully modified de-husked type of organic malt with high β-Glucan content. It performs well in a single temperature infusion mash.

Characteristics: Gives a golden color to your beer. This malt imparts a unique touch of rye flavor and adds an interesting complexity by performing a new twist in many well-known beer styles.

Usage: Organic rye ales and lagers, organic special beers, seasonal beers. Up to 30% of the mix.

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Group Brewing Malts, Organic Malts, Exclusive Line, Flakes & Adjuncts
Wort color: 3 – 7 EBC/ 1.7 – 3. Lovibond

Features: Lightly kilned type of malt produced from steeped organic barley that has been germinating for a very short period of time.

Characteristics: Chit Barley Malt Flakes Nature retain many of the characteristics of raw barley and are used to improve foam stability and to balance malt with high solubility. Impart a rich dry-grainy flavor to organic beer and is used primarily in organic stouts. This malt improves head formation and stability.

Usage: Any organic beer type. Up to 30% of the mash bill.

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Group Brewing Malts, Organic Malts, Exclusive Line, Flakes & Adjuncts
Wort color: 5-9 EBC/ 2.4 – 3. Lovibond

Features: Flattened grains of chit wheat malt - lightly kilned type of malt produced from steeped organic wheat that has been germinating for a very short period of time.

Characteristics: Organic chit wheat malt flakes retain many of the characteristics of raw wheat and are used to improve foam stability and balance malt with high solubility. The flakes can be added directly into the mash.

Usage: Any type of organic beer. Up to 25% of the mix.

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