Adjunct Barley Malts

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 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.

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.

Toasted ale malt in the roasting drum. Tastes of baked biscuit, roasted hazelnut, very dry.

Distillers Malt is smoked using 100% New Zealand peat. The resulting malt is infused with a traditional mild, soft earthy flavours.

Suited for making single malt whisky but is also for modern Scotch ales or darker maltier beers.

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.

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.

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.

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.

Roasted malt which can be used as a replacement for traditional crystal malts. Tastes like warm pizza crust with nutty, toasted caramel flavours. Provides toasted, caramel, nutty flavours without residual sweetness.

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%

Lighter version of Chocolate Malt, roasted to a lower temperature and lighter in colour. Tastes nutty, with hints of dark toasted bread. A typical roast character with minimal acridness. Hints of dark chocolate.
Adds smooth, roast flavours and deep colour.

Dark malt in colour and light on astringency. Medium roast coffee notes. Adds smooth roast flavours and deep, dark, rich colours.

Contributes a dark-amber to deep-coppery colour to the finished beer.

Est. EBC: 60-80
Est. Lovibond: 23-31

Est. EBC: 800-1000

Est. Lovibond: 300-375

Much like Munich malt, but with more aroma. Melanoidin Malt lends mouthfeel and great aromatics to the beer. Has a nice almost biscuit flavor. Use to help replicate the maltiness and mouthfeel found in decoction mashes.

Est. EBC: 60-80
Est. Lovibond: 23-31

Contributes dark-amber to deep-copper colour to finished beer. Adds mouth-feel as well as rich malt notes. Very intense, complex, raisin and dried fruit and bread crust flavours.

Est. EBC: 280-320
Est. Lovibond: 105-120