NZ Malts & Grains

Gladfield’s Brown Malt is a stronger version of their Biscuit Malt. Brown Malt imparts good amber colour without the astringency from husk damage. This malt gives a dry biscuit, toasted hazelnut style flavour. Iideal for use in Porters, Stouts, Dark Ales or Dunkels in small amounts.

Use: Brown Malt imparts a rich dry biscuit, nutty, light roasted flavour and gives the beer a deep amber hue.
Rate: Up to 15%

Similar to the Pilsner Malt but with a lower colour contribution. Tastes doughy and plain. Adds light colour and malty flavours.

Enhances body and flavour of darker beers, sweet kernels.
Adjunct for ales. 5% – 10% of grist.

Unmalted wheat is a common ingredient in wheat beers, including: American Wheat, Bavarian Weisse, and is essential to Belgian Lambic and Wit. It adds starch haze and high levels of protein. Flaked or Rolled wheat adds more wheat flavor "sharpness" than malted wheat.
Est. EBC: 3.20-4
Est. Lovibond: 1.6-1.8

Base malt which is also known as Lager Malt made from 2-row barley. Tastes of sweet hay and muesli with minimal sweetness. Adds light malty flavour and good diastatic power.

Base malt made from two-row English bred winter barley. One of Gladfields' most popular base malts.
Tastes lightly toasty, warm biscuit flavours, reminiscent of unsweetened granola. Adds a toasty malt character typical of English style Ale Malt, full in body and flavour.

A malted wheat grain. Has a clean, wheaty flavour. Adds body and head retention, with a typical wheat flavour.

A traditional Vienna style base malt. Malty with medium toast. Moderate sweetness like toast with honey. Light malty flavours. A big, white head, lots of body and golden to orange colours.

Lightly caramelized malt, low in colour. Unique to Gladfields. Tastes of cream and vanilla candy-like sweetness with notes of honey and toffee. Adds wonderful dessert like flavours, a chewy consistency, enhanced stability, body and mouth-feel.

Adds light mild sweet caramel flavours and body.

Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt.

Adds a nutty bittersweet caramel flavour and body.

Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer.

A rich, aromatic base malt full of deep, malty flavours. Has clean, dry, bready flavours with a slight acidity on the finish. Very robust. Will give deep, red hues and big flavours. Can deliver a higher alcohol content than other malts.

Lightly roasted, crystalized malt with a lovely red hue. Unique to Gladfield Malt. Tastes of caramel, candied prune, and a slight bitter orange flavour. Expect an increase body and head retention.

A dextrin malt with a high amount of non-fermentable sugars. Malty with slight bready flavours.
Expect extra foam stability (head retention), body and mouth-feel to the brewed beer, without the extra colour.

A bitterless black malt, Gladfield’s newest malt is the best way to add the smoothest dark brown/black colour to your beers without accompanying bitterness and with a very subtle flavour contribution.
Consider Eclipse Wheat as the blackest colour malt. Use for many styles when you want to adjust for colour, while adding a delicious minor roast coffee note.

Adds full sweet caramel flavours and body.

Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer.

Roasted malt with an intense deep flavour. Potent bready, raisin puree, and cola flavours with a lingering fruity sweetness. Provides lots of flavour and a lovely red hue. Use sparingly to avoid bitterness.

Premium malt produced from 2-row barley for distilling. Malty, sweet flavours. Adds flavour and good yields for single malt whisky distilling.

Top quality Distillers Malt and smoked with 100% New Zealand grown West Coast Manuka wood overlaid with floral, sweet characteristic with natural Manuka smokiness. Adds smooth, natural smokiness to the finished beer or whiskey.

Base malt used to showcase hop flavours. Lightly toasted, with notes of plain white bread. Provides full body and neutral flavour

Wholegrain oats are produced from rolling the whole oat groat. This gives a distinctive coarse oat flake. Great for Oatmeal Stouts or adding small quantities to give a creamy head to any dark beer

Malted rye. Plain, moderately nutty and slightly bready with a clean dry mouthfeel, and traditional light rye spice.