Making the finest malt
Bairds Malt Limited is ranked as one of the UK’s leading maltsters, a major supplier to the world brewing and distilling markets. The name of the company is synonymous with quality of product as and excellence of service - a reputation which has been built on an unswerving commitment to assurance supported by technological innovation in all areas. 

Bairds Malt Limited remains committed to its founding principle which is to make the finest malt available, the malt our customers want.

 

Brewing Malts

 

Pale Ale Malt 

Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used.

 

Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.

 

Typical Pale Ale Malt Specification

 

   

ASBC

IOB

EBC

Moisture

%

4 max

4 max

4 max

Extract fine grind dry basis

%

82

308

82

Fine-coarse difference

%

1-2

  

1-2

Colour

°

2-3

4-6

5-7

Protein

%

9.75 max

1.55 max

1.55 max

Soluble/Total Protein

%

40-45

36-42

40-45

Diastatic Power

°L

45 min

45 min

150 min


Maris Otter Pale Ale Malt

Made from fully modified two-row winter Maris Otter. This malt has a wide optimum temperature and pH range, making it very forgiving in the brewery and popular with small-scale brewers.

 

Golden Promise Pale Ale Malt 

The malt which made Timothy Taylor's Landlord famous, used extensively in the Distilling industry but its forgiving nature in the mash tun and wonderful malt flavour make this a great variety.

 

Pearl Pale Ale Malt 

Used extensively on the West Coast of the USA in IPA's, etc, this variety is a great workhorse in small and large breweries. The grains are fully modified and it gives a great extract and full malt flavour profile.

 

Premium Pilsen Malt 

Premium Pilsen Malt is used for brewing all malt Premium Lagers. There is an emphasis on low protein and relatively low S/T. This ensures good extract levels, no haze problems and low DMS potential. Steeping and germination are carefully controlled to prevent excessive modification and to preserve head retention values in the beer. Kilning of the green malt is carefully programmed to prevent excessive colour formation and to stabilise that colour, so that colour pick-up on wort boiling is restricted and yet sufficient heat is applied to ensure that DMS potential is limited.

 

Although mainly intended for all malt beers, there is sufficient diastatic power to convert a limited amount of adjunct. Care will have to be taken that too much adjunct is not used or flavour could be impaired. Also, excessive dilution of soluble nitrogen could result in yeast nutrition problems, causing poor fermentation or flavour defects due to diacetyl for example.

 

Typical Premium Pilsen Malt Specification

 

   

ASBC

IOB

EBC

Moisture

%

4.5 max

4.5 max

4.5 max

Extract fine grind dry basis

%

80.5 min

305 min

80.5 min

Fine-coarse difference

%

1-3

  

1-3

Colour

°

1-2

2-3

3-4

Protein

%

10.5 max

1.65 max

1.65 max

Soluble/Total Protein

%

38-42

35-40

38-42

Diastatic Power

°L

60 min

60 min

185 min

 

Oat Malt
Enhances body and flavour of dark beers - sweet kernels. Primarily used in place of flaked oats but can be added to pales and porters as well.

 

Typical Oat Malt Specification

 

 

EBC

Moisture

%

3.2

Extract fine grind dry basis

%

61.4

Colour

  

5.3

Protein

%

3.4

Soluble/Total Protein

%

10.63

Coloured Malts

Crystal & Caramalt
Crystal & Caramalts are prepared separately from pale malts. They are high-nitrogen malts which are wetted and roasted in a rotating drum before kilning. They produce strongly sweet toffee-like flavours and are sufficiently converted that they can be steeped without mashing to extract their flavour. Crystal malts are available in a range of colours, with darker-coloured crystal malts, that is, those kilned at higher temperatures, producing stronger, more caramel-like overtones. Some of the sugars in crystal malts caramelise during kilning and become unfermentable; hence, addition of crystal malt will increase the final sweetness of a beer. They contain no enzymes.

Caramalt Typical Colour Specification

 

IOB

EBC

ASBC

25 - 35

30 - 40

15 - 20

 

Dark Caramalt Typical Colour Specification

 

IOB

EBC

ASBC

70 - 100

80 - 110

37 - 55

 

Pale Crystal Typical Colour Specification

 

IOB

EBC

ASBC

80 - 100

90 - 110

45 – 55

 

Medium Crystal Typical Colour Specification

 

IOB

EBC

ASBC

130 - 150

140 - 160

70 – 80

 

Dark Crystal Typical Colour Specification

 

IOB

EBC

ASBC

200 - 240

220 - 260

110 – 130

 

Amber Malt 

Made from two-row ale malt. The ale malt is roasted for about an hour, with the temperatures rising to 356F (180C), depending on the colour required. The resulting product has a warm, pleasant, biscuit flavour with coffee undertones and a ruby-red hue. Odour of mash: biscuit or coffee.

 

IOB

EBC

ASBC

90 - 130

100 - 140

50 - 70

 

Brown Malt 

Made from green two row malt. The malt is dried for about two hours until temperatures reach 212F (100C). It is then cured for about 20 minutes as temperatures rise to about 356F (180C), depending on the colour required. The resulting malt imparts a very bitter, burnt flavour to beer. Odour of mash: mild coffee.

 

Brown Malt Typical Colour Specification

 

IOB

EBC

ASBC

90 - 130

100 - 140

50 - 70

 

Chocolate Malt 

Manufactured from a two-row lager malt. Temperatures rise to a maximum of 482F (250C) for up to two hours, depending on the colour required. This malt provides colour and complex undertones of vanilla and caramel for stouts, porters and darker beers such as winter warmers.

 

Pale Chocolate Malt Typical Colour Specification

 

IOB

EBC

ASBC

425 - 500

500 - 600

200 - 245

 

Odour of mash: mild coffee

 

Chocolate Malt Typical Colour Specification

 

IOB

EBC

ASBC

900 - 1100

1100 - 1300

450 - 500

 

Odour of mash: coffee

 

Black Malt 

Produced by roasting white two-row malt at a higher temperature than that used to produce chocolate malt. The resulting product lends a sharp, acrid flavour and black colour to sweet stouts, porters, and other dark beers.

 

Black Malt Typical Colour Specification

 

IOB

EBC

ASBC

1100 min

1300 min

500 - 600

 

Distilling Malt

 

Distilling Malt (Pot Still Malt) 

Two row spring malting barley, which has recovered from dormancy and is mature enough to promote vigorous and even germination, is selected for the production of our Distilling malt. The barley nitrogen will not normally exceed 1.65% (10.3% protein).

 

Barley steeping regimes for distilling normally attain final moisture of 44% - 46% in green malt prior to germination, slightly higher than normally required for Pilsen lager style malts.

 

Germination temperatures are cool (12-14C) over 4 - 5 days. This type of regime promotes high fermentabilities, adequate enzyme potential and soluble nitrogen (protein) levels.

 

A gentle distilling malt kiln cycle is crucial to limit the loss of heat sensitive enzyme systems built up during germination and to maximise fermentability. Kiln cycles will start at 50-60C rising to 70-75C towards the end of the programme to attain the desired final moisture content.

 

Typical Distilling Malt Specification

 

 

IOB Analysis units

Typical value

Moisture

%

4.5 max

Extract course grind asis basis

%

77.0 min

Fermentability (course grind)

%

87.0 min

Fermentable extract (course grind)

%

67.0

Predicted spirit yield (course grind)

Litre alcohol/tonne

405 min

Total nitrogen

%

1.65 min

Soluble / Total nitrogen

%

35 - 40

 

Peated Malt (Light, Medium & Heavy) 

Bairds Malt has taken steps to address the continuing demand for peated malt. The Inverness maltings has been re-established as a site for peated malt production following further investment in this process. The plant can manufacture peated malt in a range of intensities, including at the very high phenolic levels typically required by Islay Distillers.

 

Peated malt is used by some malt distillers to impart a smoked or peaty flavour to their spirit. This type of malt may also occasionally be used as a very small inclusion in brewers' mashes to produce beer with a smoked character.

 

Peated malt is made using exactly the same production regimes and barley as (plain) distilling malt. The main difference is that peat smoke or 'reek' is introduced into the air drying the malt during kilning. The peat smoke is absorbed onto the surface of the drying malt which, when processed, imparts the smoked peaty flavour to the finished product.

 

Typical Peated Malt Specification

 

 

IOB Analysis units

Typical value

Moisture

%

4.5 max

Extract course grind asis basis

%

77.5 min

Fermentability (course grind)

%

86.0 min

Predicted spirit yield (will depend on peating level)

Litre alcohol/tonne

403

Lightly Peated

ppm

2 - 5

Medium Peated

ppm

8 - 10

Heavy Peated

ppm

25 - 50

 

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