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vienna malt - crushed Vienna Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 8.5
Vienna Malt - Crushed - Grain
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Vienna Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 8.5

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wheat malt - crushed Wheat Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 3.5
Wheat Malt - Crushed - Grain
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Wheat Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 3.5

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rye malt - crushed Rye Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 5.75
Rye Malt - Crushed - Grain
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Rye Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 5.75

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flaked barley Flaked Barley. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 3.0
Flaked Barley - Grain
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Flaked Barley. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 3.0

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flaked maize Flaked Maize. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 2.75
Flaked Maize - Grain
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Flaked Maize. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 2.75

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cocktail - crushed Cocktail Pale malt. Produces high quality extracts.
Cocktail - Crushed - Grain
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Cocktail Pale malt. Produces high quality extracts.

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pils malt - crushed Pilsner Malt (Germany, Belgium, Czech) Colour 2.5 EBC Maximum Percentage 100% Usually produced from German, Belgian and Czech barley, Pilsner malt can be used on its own, provided the pH of the whole mash is correct, or in combination with other grains to produce the classic Continental lager beers. The malt is kilned slowly from 50°C to 60°C to completely dry it before it is toasted at 80°C
Pils Malt - Crushed - Grain
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Pilsner Malt (Germany, Belgium, Czech) Colour 2.5 EBC Maximum Percentage 100% Usually produced from German, Belgian and Czech barley, Pilsner malt can be used on its own, provided the pH of the whole mash is correct, or in combination with other grains to produce the classic Continental lager beers. The malt is kilned slowly from 50°C to 60°C to completely dry it before it is toasted at 80°C

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

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

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cara red - crushed A new malt from Weyermann in Bamberg. Improves flavour stability and promotes fuller body. Provides deep red colour. An interesting addition for all amber and dark beers. Colour 60 - 80 EBC; Maximum percentage 20%
Cara Red - Crushed - Grain
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A new malt from Weyermann in Bamberg. Improves flavour stability and promotes fuller body. Provides deep red colour. An interesting addition for all amber and dark beers. Colour 60 - 80 EBC; Maximum percentage 20%

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

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special b - crushed Special B is produced in the same way as other Belgian caramel malts except that it undergoes a second roasting. Its profile is that of a cross between dark caramel malt and medium roasted malt. The resultant distinctive flavour and aroma enhances many Belgian classics, but could also add interesting flavours to British ales, especially milds, brown ales etc. An interesting usage is to blend Rauchmalz with Special B (60/40) to emulate the flavour of the traditional English brown malt, traditionally kilned over open fires. Colour 250 - 300 EBC; Maximum percentage 10%
Special B - Crushed - Grain
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Special B is produced in the same way as other Belgian caramel malts except that it undergoes a second roasting. Its profile is that of a cross between dark caramel malt and medium roasted malt. The resultant distinctive flavour and aroma enhances many Belgian classics, but could also add interesting flavours to British ales, especially milds, brown ales etc. An interesting usage is to blend Rauchmalz with Special B (60/40) to emulate the flavour of the traditional English brown malt, traditionally kilned over open fires. Colour 250 - 300 EBC; Maximum percentage 10%

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

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lager malt - crushed Lager Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 3.0
Lager Malt - Crushed - Grain
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Lager Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 3.0

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mild ale malt - crushed Mild Ale Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 6.0
Mild Ale Malt - Crushed - Grain
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Mild Ale Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 6.0

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munich malt - crushed Munich Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 21.5
Munich Malt - Crushed - Grain
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Munich Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 21.5

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caramalt - crushed Caramalt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 25
Caramalt - Crushed - Grain
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Caramalt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 25

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brown malt - crushed Brown Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 150
Brown Malt - Crushed - Grain
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Brown Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 150

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black malt - crushed Black Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 1160
Black Malt - Crushed - Grain
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Black Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 1160

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crystal malt - crushed Crystal Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 120
Crystal Malt - Crushed - Grain
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Crystal Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 120

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amber malt - crushed Amber Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 90
Amber Malt - Crushed - Grain
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Amber Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 90

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roast barley - crushed Roast Barley. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 1220
Roast Barley - Crushed - Grain
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Roast Barley. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 1220

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roasted rye - crushed Roasted Rye. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 360
Roasted Rye - Crushed - Grain
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Roasted Rye. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 360

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halcyon pale ale malt - crushed Halcyon Pale Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 4.25
Halcyon Pale Ale Malt - Crushed - Grain
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Halcyon Pale Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 4.25

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golden promise pale ale malt - crushed Golden Promise. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 4.25
Golden Promise Pale Ale Malt - Crushed - Grain
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Golden Promise. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 4.25

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chocolate wheat malt - crushed Chocolate Wheat Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 740
Chocolate Wheat Malt - Crushed - Grain
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Chocolate Wheat Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 740

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chocolate malt - crushed Chocolate Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 940
Chocolate Malt - Crushed - Grain
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Chocolate Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 940

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torrefied wheat - crushed Torredfied Wheat. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 2.75
Torrefied Wheat - Crushed - Grain
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Torredfied Wheat. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 2.75

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optic pale malt - crushed Optic Pale Ale. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 4.25
Optic Pale Malt - Crushed - Grain
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Optic Pale Ale. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 4.25

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crystal rye malt - crushed Crystal Rye Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 100
Crystal Rye Malt - Crushed - Grain
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Crystal Rye Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 100

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maris otter pale ale malt - crushed Maris Otter. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 4.5
Maris Otter Pale Ale Malt - Crushed - Grain
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Maris Otter. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 4.5

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pearl pale ale malt - crushed Pearl Pale Ale Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 4.25
Pearl Pale Ale Malt - Crushed - Grain
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Pearl Pale Ale Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 4.25

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pale chocolate malt - crushed Pale Chocolate Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 520
Pale Chocolate Malt - Crushed - Grain
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Pale Chocolate Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 520

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belgian pale malt - crushed Belgian Pale malt, gives a more defined maltiness and slightly darker colour
Belgian Pale Malt - Crushed - Grain
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Belgian Pale malt, gives a more defined maltiness and slightly darker colour

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pale crystal malt - crushed Pale Crystal Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 65
Pale Crystal Malt - Crushed - Grain
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Pale Crystal Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 65

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rauchmalz (smoked) - crushed Probably the rarest malt of all, Rauchmalz is only produced in Bamberg, Germany and is used to brew that towns world famous Rauchbier. The kilning of this malt takes place over open fires made of beech wood logs. The phenols released from the wood permeate the malt and give it its smoky taste and aroma. Besides making Rauchbier, this unique malt can add interesting flavour notes to a wide variety of beer styles. It is particularly effective in Brown Ales and Porters which were traditionally brewed with traditional brown malt, also kilned over open fires but no longer available.Colour 3 - 6 EBC; Maximum percentage 100%
Rauchmalz (smoked) - Crushed - Grain
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Probably the rarest malt of all, Rauchmalz is only produced in Bamberg, Germany and is used to brew that towns world famous Rauchbier. The kilning of this malt takes place over open fires made of beech wood logs. The phenols released from the wood permeate the malt and give it its smoky taste and aroma. Besides making Rauchbier, this unique malt can add interesting flavour notes to a wide variety of beer styles. It is particularly effective in Brown Ales and Porters which were traditionally brewed with traditional brown malt, also kilned over open fires but no longer available.Colour 3 - 6 EBC; Maximum percentage 100%

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crystal wheat malt - crushed Crystal Wheat Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 130
Crystal Wheat Malt - Crushed - Grain
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Crystal Wheat Malt. Thomas Fawcett, Castleford, West Yorkshire, UK. Colour E.B.C 130

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