Malt sensory analysis
Although malt tasting is not currently any part of the malt specification, it does offer possibilities to differentiate both positive and negative flavours. Conventional malt analysis may suggest that malts are identical however their flavours could well differ significantly.
We use a method to fully describe the profile of malt using a ‘porridge’ made by grinding whole malts with a small amount of water which helps in the tasting process.
The malt flavour wheel has allowed us to create distinct flavour profiles for the wide range of malts and malted ingredients we produce.
Available pack sizes
Muntons Flakes are lightly toasted and pre-gelatinised. They can be used in a wide variety of brewing applications. The light toasting of our flakes brings an interesting complexity to the flavour and aroma of beers, whilst also adding depth, although they are predominantly used because of the benefits they bring to mouthfeel and body. Our malted flakes will impart an amber to copper colour hue if used in high amounts.
Applications:
Suitable for Stouts, Cream Ales and NEIPAs due to their balanced cereal-forward taste. We would recommend an inclusion rate of 2 - 7% for Stouts and Cream Ales and up to 15% for NEIPAs. This should be varied depending on the style of beer and the desired body – use a little less for lighter beer styles. It works particularly well in hop-forward beers because of its clean and balanced flavour profile.
Typical Analysis:
