Crisp

With Medium Crystal those intense caramel flavours of thick treacle toffee are developed. To achieve these kinds of flavours the temperature is raised a further step from Light Crystal and the sugars darken further still giving the beer a deep copper hue.Remember that Crystal Malts have no enzymes or FAN preserved so be careful with the addition rate in your mash. You want to add enough to get the depth of flavour desired, but not so much that you will have issues in fermentation due to a lack of nutrients.Content: 250g barleyColour: 250 – 290 °EBC Usage: Up to 10%

Crisp Flaked Torrefied Oats 250g. Flakes of puffed oats and loose shells. Unmalted oats that have been heat treated to gelatinize the starch and make it possible for the enzymes in the malt to break it down. Can therefore be added directly to the mash and does not need to be pre-boiled. Rolled into flakes and does not need to be crushed before use. Gives the beer fullness and a good mouthfeel.

Crisp Flaked Torrefied Barley 250g. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling. Usage: 5-10%.

Dark chocolate malt with the taste of dark chocolate and burnt tones. Notes of licorice and coffee. Gives dry, toasty flavours to rich, dark beers.Grain type: barleyCrisp Chocolate MaltContent: 1kg whole barley maltColour: 900 - 1100 °EBC (338 - 413 Lovibond)

The darkest of Crisp's roasted malts. When you need an intensely dark colour for stouts and porters this is an excellent malt to use. Despite its reputation as a highly astringent malt, nothing could be further from the truth. This malt brings with it a roasted character with some bitterness and astringency, but also flavours of currants and berries.This malt can also be used for the colour adjustment of pale beers either in the mash or by sprinkling on top of the mash at the sparge stage, to impart a ruby hue.Content: 1kg barleyColour: 1100 – 1450 °EBC Usage: Up to 5%

A lighter version of Chocolate Malt which gives notes of milk chocolate with lightly burnt tones. Mostly used in porters and dark ales to provide a light to distinct flavour of chocolate depending on the amount used. Normally in the 5 - 15 % range.Crisp Low Colour Chocolate Malt 250g CrushedGrain type: barleyColour: 450 – 650 °EBC (169 – 244 °Lovibond)Maltster: Crisp

A dark caramel malt. Crystal malt undergoes a special kind of drying process where the green malt is baked at saccharification temperature before the temperature is quickly raised and the malt is dried. The result is a caramelization of the malt grain and gives rise to a crunchy caramel taste. Used to adjust colour and flavour of ales, giving deep golden to red hues. The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two. Grain type: barleyColour: 250 - 290 °EBC (94 - 109 Lovibond)Usage: Up to 10%

Peat smoked malt with very strong smoke flavor. While this malt is intended for whisky, it also works well as a specialty malt in beer.Crisp Scottish Heavy 50 Peat Malt 125g CrushedGrain type: barleyColour: – 4 °EBC ( – 2 °Lovibond)Smoke phenols: 25 – 50 ppmMore product informationMaltster: Crisp

A lighter version of the famous Maris Otter malt. Maris Otter is a malt variety that was developed in the 60's in Cambridge and which is considered by many brewers to be the malt variety with a capital M for British ales. The high quality and character of malt contributes to its popularity among brewers worldwide. Crisps Maris Otter is grown by selected growers in Norfolk, not far from Cambridge.The malt is excellent for British beers such as pale ale, porter, stout and barley wine. The consistently reliable Maris Otter® continues to provide the qualities expected by the brewer.Crisp Extra Pale Maris Otter 1kg WholeCereals: barleyColor: 3,0 - 4,0 °EBC (1,7 - 2 Lovibond)Manufacturer: Crisp

A lighter base malt from high-quality two-row barley with clean taste, light maltiness and sweetness. Perfect base for most beers, mainly English and American beers. It's dried slightly longer than pilsner malt, giving it a slightly darker shade of colour.The Extra Pale Ale malt has a high enzyme content, low protein content and usually gives a very good and stable yield from the mash.Crisp Extra Pale Ale Malt 1kg Whole Content: 1 kg whole barley malt Color: 3,0 - 4,0 °EBC (1,7 - 2 Lovibond)Use: Use up to 100% of the malt note

Used in oatmeal stout, but can also provide smooth finish to ales.Grain type: oatsColour: 2,0 - 3,0 °EBC (1,3 - 1,7 Lovibond)

To make Crystal 150, Crisp increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Crystal 150 the crystalised sugars present imparts an intense caramel flavour. Crystal 150 will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers. The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two. Content: 1kg barleyColour: 160 – 180 °EBC Usage: Up to 10%

To make Crystal 150, Crisp increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Crystal 150 the crystalised sugars present imparts an intense caramel flavour. Crystal 150 will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers. The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two. Content: 1kg barleyColour: 160 – 180 °EBC Usage: Up to 10%

Dark chocolate malt with the taste of dark chocolate and burnt tones. Notes of licorice and coffee. Gives dry, toasty flavours to rich, dark beers.Grain type: barleyCrisp Chocolate MaltContent: 250g crushed barley maltColour: 900 - 1100 °EBC (338 - 413 Lovibond)

To make Light Crystal we increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Light Crystal the crystalised sugars present imparts an intense caramel flavour. Light Crystal will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers. The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two. Content: 250g barleyColour: 160 – 180 °EBC Usage: Up to 10%

The darkest of Crisp's roasted malts. When you need an intensely dark colour for stouts and porters this is an excellent malt to use. Despite its reputation as a highly astringent malt, nothing could be further from the truth. This malt brings with it a roasted character with some bitterness and astringency, but also flavours of currants and berries.This malt can also be used for the colour adjustment of pale beers either in the mash or by sprinkling on top of the mash at the sparge stage, to impart a ruby hue.Content: 250g barleyColour: 1100 – 1450 °EBC Usage: Up to 5%

Crystal and Cara Malts are so named for the caramelisation and crystallization of the sugars present in the barley kernel. We take green malt from germination and by applying heat while maintaining the moisture content we are able to liquify the endosperm of the barley, transforming the starch into sugars. Heat is then applied and the caramelisation begins.In the case of Crystal Malts, when the endosperm cools, sugar crystals are formed. When you cut across the grain the glassy sheen of crystalized sugar can be seen.Each Crystal Malt imparts a clean, nutty, caramel-like sweetness to your beers. Extra Light Crystal gives a subtle caramel flavour. Content: 250g barleyColour: 100 – 120 °EBC Usage: Up to 10%

A malt variety that was developed in the 60's in Cambridge and which is considered by many brewers to be the malt variety with a capital M for British ales. The high quality and character of malt contributes to its popularity among brewers worldwide. Crisps Maris Otter is grown by selected growers in Norfolk, not far from Cambridge.The malt is excellent for British beers such as pale ale, porter, stout and barley wine. The consistently reliable Maris Otter® continues to provide the qualities expected by the brewer.Crisp Maris Otter 1kg CrushedCereals: barleyColor: 5.5 - 7.5 ° EBC (2.6 - 3 ° Lovibond)Manufacturer: Crisp

A malt variety that was developed in the 60's in Cambridge and which is considered by many brewers to be the malt variety with a capital M for British ales. The high quality and character of malt contributes to its popularity among brewers worldwide. Crisps Maris Otter is grown by selected growers in Norfolk, not far from Cambridge.The malt is excellent for British beers such as pale ale, porter, stout and barley wine. The consistently reliable Maris Otter® continues to provide the qualities expected by the brewer.Crisp Maris Otter 1kg WholeCereals: barleyColor: 5.5 - 7.5 ° EBC (2.6 - 3 ° Lovibond)Manufacturer: Crisp

Peat smoked malt with very strong smoke flavor. While this malt is intended for whisky, it also works well as a specialty malt in beer.Crisp Scottish Heavy 50 Peat Malt 1kg WholeGrain type: barleyColour: – 4 °EBC ( – 2 °Lovibond)Smoke phenols: 25 – 50 ppmMore product informationMaltster: Crisp

A lighter version of Chocolate Malt which gives notes of milk chocolate with lightly burnt tones. Mostly used in porters and dark ales to provide a light to distinct flavour of chocolate depending on the amount used. Normally in the 5 - 15 % range.Crisp Low Colour Chocolate Malt 1kg WholeGrain type: barleyColour: 450 – 650 °EBC (169 – 244 °Lovibond)Maltster: Crisp

flakes of puffed rice. Incorned rice that has been heat treated to gelatinize the starch and make it possible for the enzymes in the malt to break down. Thus, can be added directly to the mash and do not need to be praked. Rolled to flakes and does not need to be crushed before use. Gives largely no contribution to the beer color.

Crisp Flaked Torrefied Maize. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling.Grain type: cornColour: – 1,5 °EBC ( – 1,1 °Lovibond)Maltster: Crisp

Crisp Flaked Torrefied Barley 1kg. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling. Usage: 5-10%.

Crisp Torrefied Wheat 1kg Whole. Puffed wheat. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling.

Crisp Torrefied Wheat 1kg Crushed. Puffed wheat. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling.

Crisp Flaked Torrefied Oats 1kg. Flakes of puffed oats and loose shells. Unmalted oats that have been heat treated to gelatinize the starch and make it possible for the enzymes in the malt to break it down. Can therefore be added directly to the mash and does not need to be pre-boiled. Rolled into flakes and does not need to be crushed before use. Gives the beer fullness and a good mouthfeel.