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 crystal malts are available in a range of colours and flavour intensities, offering the brewer a wonderful palate of ingredients to craft the beer they wish to create. Crystal Malts are made by transferring germinating ‘green’ malt to a roasting drum where a partial starch conversion takes place within the grain, creating sweet, ‘crystallised’ or ‘caramelised’ malt sugars. By selecting the correct crystal malt the brewer can introduce interesting colour hues as well as fruit, toffee, coffee, treacle and even chocolate notes to beers.
Applications:
Suitable beers include IPA, bitter, mild, stouts and porters. Copper/red/amber in colour with sweet toffee, biscuit, nutty, malty flavours that increase as colour increases. Starches are crystallised.
Typical Analysis:
