Which Base Malt should I use?

Maris Otter Malt

The very best base malt for English Ale or lighter beers has to be Warminster Maris Otter Malt.

The perfect ingredient for ‘malt forward’ Pale Ales. It’s unique rich malty flavour also exhibits the ‘Delia’ factor – it is very easy to brew with, and forgiving! It is consistent, and delivers pronounced clarity.

Uses: English Ales.

Pale Ale Malt

A more economic choice of malt for English Ale would be Warminster Pale Ale Malt.

This is “The Jack of All Trades” malt, and will generally give a slightly higher extract and enzymic activity than ‘Otter, but with less pronounced flavour. It produces a well rounded wort.

Uses: English Ales.

Lager Malt

If you are creating Lagers, our Warminster Lager Malt has been carefully selected and tailor-made for these beers.

A very light, golden, but fully modified malt, that delivers a clean, malty-sweet flavour. Suitable for infusion or decoction mashes.

Uses: Lagers.

Czech Lager Malt

Based on demand, we have perfected the art of producing an ultra low colour lager malt ideal for the Pilsner beer style. Suitable for infusion and decoction mashes.

Uses: Pilsner Beers.

Wheat Malt

At Warminster Maltings we make particularly good Wheat Malt, widely required as an adjunct in Ales, but ideal for Wheat Beers/Weissbiers.

At lower levels of inclusion, Wheat Malt improves head retention and mouthfeel.

It provides the distinctive flavour and the mouth feel of Wheat Beers.

Uses: At low levels – Ales.

At 50-80% – Wheat Beers/Weissbiers.

Rye Malt

Warminster Rye Malt has a limited demand, more for inclusion in Ales than for Rye Beer.

As a contribution to the mash, this adds hints of toffee/caramel, and produces a spicy after palate. Rye Malt also aids head retention, and gives beers a more reddish hue.

It provides the distinctive spicy notes typical of a Rye Beer.

Uses: At low levels – Ales.

At up to 50% – Rye Beer.