Post on 19-Sep-2019
transcript
CONTENTS
Introduction …………………………………………..……………………………….….…..……2
Castle Malting – traditions and innovations……………………….…………..….….3
Malts offered by Castle Malting…………………….……………………………….…..4-7
Organic Malts by Castle Malting…………………………………………………………....8
Malt specifications…………………………………………………………....……………..9-18
Microbrewery and laboratory…………………………………….…….……….….….….19
Analyses carried out in our laboratory………..….……..……………………….……20
Beer recipes……..…..……………………………………..……………………..….….…..21-26
www.castlemalting.com
Castle Malting guarantees:
100% traceability of malt – from the barley field up to the malt delivered to your brewery!
Traditional production process of over 9 days - a solid warranty of high modification of thegrain and real top quality of premium malts!
Quality analyses of barley and finished malt carried out in our state-of-the-art laboratoryand confirmed by the biggest brewing laboratories in the EU;
Analysis sheets for malt delivered to you are available for printing directly on our sitewww.castlemalting.com;
A complete absence of any genetically modified organisms in all our malts, as defined byEuropean Directive 2001/18/EC, which means that all our malts are GMO FREE guaranteed;
Strict conformity with the internationally accepted HACCP requirements (Hazard Analysis ofCritical Control Points) currently in force and the ISO 22000 Food Safety ManagementSystem;
Malt deliveries in any type of packaging: bulk, 25kg bags, 50 kg bags, 400 – 1,400 kg BigBags. Wrapped-up pallets of 850 kg (50 kg bags), 1,000 kg (25 kg bags) and of up to 1,400kg (Big Bags). All types of packaging - in 20’ or 40’ containers for export;
Free technical support with valuable counselling from experienced consultants;
Possibility of using our microbrewery and laboratory for testing our malts and creating newbeer recipes.
We are at your disposal for the development of any type of malt as per your own specifications.
‹2›
Castle Malting offers you a widerange of base and specialty maltsof the highest quality, allowing tobrew a lot of beer styles fromPilsen to White, Abbey andTrappist beers.
The reliability of our services ishighly appreciated by more andmore brewers all around theworld.
www.castlemalting.com
To satisfy the quality requirements of these numerous beers, Belgian maltsters have developedover the centuries many types of specialty malts.
Belgium is the malt Mecca of the world, exporting its malts to more than 120 countries. Theunique properties of Belgian malts are essential to all famous Belgian beers just as much as theirunique brewing processes.
Belgian malts offer quality and performance profiles that differ markedly from malts producedanywhere else. They have unique characteristics in terms of flavour, clarity of wort, colour, yieldand other parameters.
Established in 1868, Castle Malting is the oldest malting company in Belgium and one of the oldestin the world. Castle Malting is renowned for its individuality and for its uncompromising standardsof malt quality.
More than 1000 brewers from more than 70 nations worldwide have chosen the malt producedby Castle Malting.
Castle Malting`s geographical position in the middle of the best barley-growing region in the world(with France, the Netherlands, England and Germany at our doorstep) allows us to select the bestand most suitable malting barley for each malt, like our ancestors did in the past.
Castle Malting’s modern business approach makes it possible to deliver high quality malt at verycompetitive prices. Additionally, the nearby port of Antwerp, the leading harbour for malt export,minimizes the transportation cost.
Castle Malting is lead by a team of true professionals and the unique architectural design of ourplant enables us to meet all the requirements, from micro- up to large breweries.
DISCOVER THE VARIOUS BASE AND SPECIALTY MALTS OFFERED BY CASTLE MALTING!
www.castlemalting.com
Castle Malting is located in Beloeil,Belgium, beside a splendid castle.
Probably the closest place toheaven on earth for most beerlovers is Belgium, the home ofCastle Malting.
Undoubtedly Belgium is thecountry of beer. Which other onecan offer more than 750 brands?
The respect one normally finds forfine wine in most countries isaccorded, in Belgium, to its beers.
‹3›
MALT DESCRIPTION USAGE %
Château Pilsen
2RS; 6RW
1.4 – 1.8°L
2.5 – 3.5 EBC
Features: The lightest coloured Belgian malt. Produced from the finest
European malting barley varieties. Kilned at up to 176 - 185°F.
Characteristics: The lightest in colour, this malt is well modified and can be
easily mashed with a single-temperature infusion. Our Château Pilsen malt
carries a strong, sweet malt flavour and contains enough enzymatic power to
be used as base malt.
All beer types Up to
100% of
the mix
Château Peated
5-10ppm
Features: Treated by being smoked during kilning over a fire made from
Scottish peat moss.
Characteristics: Imparts a distinctive smoky, spicy aroma and flavour, typical
for classic German beer styles. Smoked beer brewed with smoked malt tastes
like a forest fire - but in a good way!! It has a rich head and a mouthfeel
similar to sparkling ale.
Scottish ale, porters,
smoked beer, special beers
Up to
5% of
the mix
Château Vienna
2.3 – 3.1°L
5 – 7 EBC
Features: Belgian Vienna base malt. Lightly kilned at up to 185-194°F with
shorter "cure" duration.
Characteristics: Imparts a richer flavour of malt and grain than Pilsen malt and
adds subtle aromas of caramel and toffee. Château Vienna malt is kilned at
slightly higher temperatures than Pilsen Malt. As a result Château Vienna
malt gives a deeper golden colour to the beer increasing at the same time its
body and fullness. Due to the higher kilning temperature, the enzyme activity
of Château Vienna malt is slightly lower than that of Pilsen Malt. However,
our Château Vienna malt has a sufficient enzymatic activity to be used in
combination with large proportion of specialty malts.
All beer
styles, Vienna
lager.
To enhance
colour and
aroma of light
beers
Up to
100% of
the mix
Château Pale Ale
3.1 – 3.8°L
7 – 9 EBC
Features: Belgian light-coloured base malt. Kilning at up to 194-203°F.
Characteristics: Usually used as a base malt or in combination with Pilsen 2RSmalt to impart a richer malt flavour and additional colour. Being deeper incolour, this malt can add a golden hue to the wort. It is used with strongyeasts to produce amber and bitter beers. Château Pale Ale malt is kilnedlonger and is usually better modified, giving a more pronounced flavour thanPilsen 2RS. The enzymatic activity of Château Pale Ale malt is sufficient whenused with large proportion of non-enzymatic specialty malts.
Pale ale styles
and bitter
beers, most
traditional
English beer
styles
Up to
100% of
the mix
Château Munich
Light® 6.1°L &
Château Munich
9.9°L
15 & 25 EBC
Features: Belgian specialty malt of Münich type. Kilned up to 212-221°F.
Characteristics: Rich, golden malt. Provides a modest colour increase toward anice, golden orange colour. Adds a pronounced grainy malty flavour to manybeer styles without affecting the foam stability and body. Is also used in smallquantities in combination with Pilsen 2RS to produce light colour beersimproving the malty flavour and giving a richer colour. Enhances the taste ofcharacter beers.
Pale ale,
amber,
brown, strong
and dark
beers, bocks
Up to
60% of
the mix
‹4›
MALT DESCRIPTION USAGE %
Château Melano
Light 15.5°L &
Château Melano
30.6°L
40 & 80 EBC
Features: Belgian Melanoidin (Melano) malt. Special germination process.
Kilned in a special way at up to 266°F. Château Melano malt is slowly dried
as the temperature is raised, allowing the melanoidins to form as part of
the kilning process.
Characteristics: Very aromatic, with intense malty flavour. Gives fullness
and roundness to the beer colour, improves flavour stability and promotes
red colour in your beer. Gives beer fuller body. This specialty variety has
been described as “turbo Munich”.
Amber and dark
beers, Scottish
type and red
coloured beers
like Scottish
ales, amber
ales, red ales,
and Irish ales
Up to
20%
of the
mix
Château Abbey ®
17.4°L
45EBC
Features: Belgian brown malt. Specially germinated and kilned at up to
230°F.
Characteristics: Château Abbey® malt is a more toasted form of pale malt.
Gives a strong taste of cooked bread, nuts and fruits. Château Abbey® malt
has a bitter flavour which mellows on ageing, and can be quite intensely
flavoured. Château Abbey® malt is typically used as a small proportion of
the grist (0.5%) in the preparation of beers requiring some substantial
depth of colour.
Pale ale beers, Abbey beers, brown porter
and special beers, in a
diverse range of British beers
Up to
10%
of the
mix
Château Biscuit
19.3°L
50 EBC
Features: Unique and very special Belgian malt. Lightly kilned, then lightly
torrefied at up to 320°F.
Characteristics: Château Biscuit malt produces a very pronounced "toasty"
finish in the beer. Imparts a warm bread and biscuit like aroma and flavour.
Château Biscuit malt promotes a light to medium warm brown colour to
the mash. This malt is used to improve the roasted flavour and aroma that
characterize ales and lagers lending the subtle properties of black and
chocolate malts. No enzymes. Must be mashed with malts having a surplus
of diastatic power.
All special beers
and as well for
English ales,
brown ales and
porters
Up to
15%
of the
mix
Château Cara
Blond® 8°L
20 EBC
Features: A pale Belgian caramel-style malt. High temperature ofgermination. Taste development at up to 428°F, intense aroma.
Characteristics: Château Cara Blond® imparts a mild caramel-sweet aromaadding golden colour to beer. A distinguishing characteristic of all Caramelmalts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability tocontribute mouthfeel, foam, foam retention, and extended beer stability.
Light lagers,
light ales, with
little or no
alcohol, white
beers
Up to
20%
of the
mix
Château Cara
Ruby®
19.3°L
50 EBC
Features: A medium Belgian caramel-style malt. High temperature ofgermination. Taste development at up to 428°F, intense aroma.
Characteristics: Château Cara Ruby® malt imparts a rich caramel-sweetaroma and a toffee-like flavour, adding light amber to reddish colour tobeer. A distinguishing characteristic of all Caramel malts is glassiness. Thisglassy endosperm creates the desirable non-fermentable components thatgive true Caramel Malt the ability to contribute mouthfeel, foam, foamretention, and extended beer stability.
Brown Ales,
Brune des
Flandres, Bock,
Scottish Ales
Up to
20%
of the
mix
Château Cara
Trappist®
45.7°L
120 EBC
Features: A dark Belgian caramel-style malt. High temperature ofgermination. Taste development at up to 428°F, intense aroma.
Characteristics: Château Cara Trappist®malt imparts a strong caramel-sweet aroma and unique toffee-like flavour, adding a rich amber colour tobeer. A distinguishing characteristic of all Caramel malts is glassiness. Thisglassy endosperm creates the desirable non-fermentable components thatgive true Caramel Malt the ability to contribute mouthfeel, foam, foamretention, and extended beer stability.
Light, with little
or no alcohol,
white, Abbey or
Trappiste type
beers
Up to
20%
of the
mix
‹5›
MALT DESCRIPTION USAGE %
Château Arôme
38.2°L
100 EBC
Features: Belgian aromatic malt. High germination temperature,
kilning up to 239°F, to develop much aroma.
Characteristics: Château Arôme malt provides rich malty aroma and
flavour to amber and dark lager beers. Compared to other traditional
coloured malts, Château Arôme has a higher diastatic power and
imparts a smoother bitterness.
Special very
aromatic beers
Up to
20%
of the
mix
Château Crystal®
57.1°L
150 EBC
Features: Distinct Belgian aromatic malt with special caramelizationdeveloped by Castle Malting. Particular germination process.Caramelized in several steps to develop a unique aroma and flavour.
Characteristics: This caramel-copper coloured malt provides a richmalt flavour and aroma to amber and dark lager beers. Compared toother traditional coloured malts, Château Crystal® has an evenstronger diastatic power and imparts a smoother bitterness.
Aromatic and
coloured beers.
Perfect for any beer
in which high profile
malt is required.
Excellent choice for
Belgian ales and
German bock beer
styles
Up to
20%
of the
mix
Château Café
Light® 94.8 °L &
Château Café
189.1°L
250 & 500 EBC
Features: Belgian coffee malt. Taste development at up to 392°F.
Characteristics: Château Café imparts a nutty and light to reach
coffee flavour and aroma to beers, brings in a "coffee" note in Stouts
and Porters. Adds a smooth mouthfeel and complexity to any dark
ale. Reinforces the colour of the beer.
Stouts, porters,
Scottish ale, dark
Belgian style beer,
slightly in brown
ales for hints of
fresh roasted coffee
Up to
5% of
the
mix
Château Special B
113.7°L
300 EBC
Features: Very special Belgian dark malt, obtained through specific
double drying process.
Characteristics: Is used to produce a deep red to dark brown-black
colour and fuller body. Unique flavour and aroma. Gives much colour
and raisin-like flavour. Imparts a rich malty taste and a hint of nut and
plum flavour. May substitute Chocolate and Black malt if bitterness is
not desired.
Abbey ales, Trappistales, dubbels,
porters, brown ales, doppelbocks
Up to
10%
of the
mix
Château Chocolat
340.1°L
900 EBC
Features: Belgian chocolate malt. Torrefied at 428°F and then quickly
cooled when the desired colour is reached.
Characteristics: Château Chocolat malt is a highly roasted malt with a
deep brown colour. This is where its name comes from. Château
Chocolat malt is used to adjust the colour of beer and imparts a
nutty, toasted flavour. Château Chocolat malt shares many of the
characteristics of Black Malt but provides a less bitter flavour than
Black malt and is by 75.92°L (200 EBC) lighter than Black, because it is
roasted for a slightly shorter period of time and the end temperatures
are not so high.
Brown, strong,
darker and black
beers, such as
porters, stouts and
brown ales
Up to
7% of
the
mix
Château Black
566.5°L
1500 EBC
Features: Malt Black 566.5°L (1500 EBC). The darkest malted barley. Torrefied at up to 446°F.
Characteristics: Enhances the aroma of character beers by producinga more stringent flavour than other coloured malts. Imparts a slightburnt or smoky flavour.
Very coloured
beers, stouts and
porters
3 - 6%
of the
mix
‹6›
MALT DESCRIPTION USAGE %
Château Wheat
Blanc
1.8 – 2.3°L
3.5 – 5.0 EBC
Features: Belgian wheat malt. Kilned at up to 176 - 185°F.
Characteristics: Enhances the peculiar taste of wheat beers. ChâteauPilsen Wheat malt is essential in making wheat beers but is also used inmalt-based beers (3–5%) thanks to its protein level that gives the beera fuller mouthfeel and enhanced head stability.
Wheat beers,
white, light beers,
beers with low or
no alcohol
Up to
30%
of the
mix
Château Munich
Wheat
6.1°L
15EBC
Features: Very special Belgian wheat malt of the Münich type. Kilned at
up to 212-221°F.
Characteristics: Not particularly dark in colour but richer in flavour than
the standard Wheat malt. You will have a slimmer, more sparkling beer
with a typical ale aroma.
Dark wheat beer
styles,
weizenbocks,
stouts or in smaller
proportions to add
body and head
retention to other
dark ales
Up to
30%
of the
mix
Château Diastatic
1.4 – 2.0°L
2.5 – 4.0 EBC
Features: Enzymatic malt. Produced from the finest European barley
varieties.
Characteristics: Provides the necessary diastatic power in mashing
when low-enzyme malt or unmalted grain is used; raises the extraction
efficiency.
Any type of beer
Up to
30%
of the
mix
Château Pilsen
Nature®
1.4 – 1.8°L
2.5 – 3.5 EBC
Features: The lightest coloured organic Belgian malt. Produced from
the finest European 2-row spring barley from certified organic
cultivation. Kilned at up to 176 - 185°F.
Characteristics: The lightest in colour and low in protein, this malt is
well modified and can be easily mashed with a single-temperature
infusion. Our Château Pilsen Nature® malt carries a strong, sweet malt
flavour and contains enough enzymatic power to be used as base malt.
For clear and pale organic beers.
Excellent in many lighter styles such
as pilsner, American and
European lagers, Belgian ales and
wheat beers
Up to
100%
of the
mix
Château Whisky
Light® 10-25 ppm &
Château Whisky
26-45 ppm
Features: Our Château Whisky malt created with love for your whisky
is smoked during kilning with the best Scottish peat moss. Whisky malts
have a longer storage life.
Characteristics: Imparts a delicate character of peat and smoke. An
ideal ingredient in creating a unique whisky. In higher proportions gives
your whisky a rich smoky and peaty flavour.
Any type of whisky for a distinct
smoky flavour, real Scotch whisky
Up to
100%
of the
mix
Other specific malts are also at your disposal, just ask for what you want!
STORAGE & SHELF LIFE:
Malt should be stored in a clean, cool (< 64.4 °F)and dry (< 35 RH %) area. If these conditions areobserved, we recommend to use all whole kernelproducts within 12 months from the date ofmanufacture and all milled products within 3months.
PACKAGING:
Bulk; Bulk in Liner Bag in Container; Bags (25kg, 50kg); Big Bags (400-1 400kg)All types of packaging – in 20’ or 40’
containers for export‹7›
‹8›
Certified organic product
Château Pilsen Nature ®
Château Pale Ale Nature
Château Abbey Nature®
Château Cara Ruby Nature ®
Château Special B Nature
Château Cara Trappist Nature ®
Château Biscuit Nature
Castle Malting Organic Malts.A decision for nature.
Committed to a healthy environment!
CHÂTEAU PILSEN 2RS MALT
PARAMETER UNIT MIN MAX
Humidity % 4.6
Extract (dry basis) % 81.0
Difference fine – large % 1.0 2.0
Wort colour °L (EBC) 1.8 (3.5)
Post coloration °L (EBC) 2.6 (5.7)
Total Protein (dry malt) % 9.5 11.0
Soluble protein % 4.0
Kolbach Index % 38.0 44.0
Hartong 45° % 35.0 43.0
Viscosity cp 1.58
Beta-glucans mg/L 250
Ph 5.6 6.0
Diastatic power WK 250
Friability % 80.0
Glassiness (whole grains) % 2.5
PDMS 5.0
NDMA ppb 2.5
Filtration normal
Saccharification time min 15
Clarity of wort clear
Calibration: - above 2.5 mm
- rejected
%
%
90.0
2.0
‹9›
‹10›
CHÂTEAU VIENNA MALT
PARAMETER UNIT MIN MAX
Humidity % 5.0
Extract (dry basis) % 80.0
Difference fine – large % 1.5 2.5
Wort colour °L (EBC) 2.3 (5) 3.1 (7)
Total Protein (dry malt) % 11.5
Soluble protein % 3.5 4.3
Kolbach Index % 37.0 45.0
Hartong 45° % 36.0
Viscosity cp 1.65
Beta-glucans Mg/L 250
Diastatic power WK 250
Friability % 82.0
Glassiness % 2.5
NDMA ppb 2.5
Filtration normal
Saccharification time min normal
Attenuation limit % 90.0
CHÂTEAU PEATED MALT
PARAMETER UNIT MIN MAX
Humidity % 4.5
Extract (dry basis) % 81.0
Difference fine – large % 1.1 2.5
Wort colour °L (EBC) 1.4 (2.5) 1.8 (3.7)
Total Protein (dry malt) % 10.0 11.0
Soluble protein % 3.5 4.4
Kolbach Index % 35.0 45.0
Hartong 45 % 34.0 43.0
Viscosity cp 1.57
Beta-glucans Mg/L 250
pH 5.7 5.9
Diastatic Power WK 285
Friability % 84.0
Glassiness % 2.5
Calibration – above 2.5 mm % 90.0
Saccharification time 15
Clarity of wort clear
Filtration normal
Phenols ppm 5 10
CHÂTEAU PALE ALE MALT
PARAMETER UNIT MIN MAX
Humidity % 4.5
Extract (dry basis) % 80.0
Difference fine – large % 1.0 2.0
Wort colour °L (EBC) 3.1 (7) 3.8 (9)
Total Protein (dry malt) % 11.5
Soluble protein % 3.5 4.3
Kolbach Index % 38.0 45.0
Hartong 45° % 36.0
Viscosity cp 1.60
Beta-glucans Mg/L 250
Diastatic power WK 200
Friability % 82.0
Glassiness (whole grains) % 2.5
NDMA ppb 2.5
Filtration normal
Saccharification time min normal
Attenuation limit % 90.0
CHÂTEAU MUNICH LIGHT® MALT
PARAMETER UNIT MIN MAX
Humidity % 4.5
Extract (dry basis) % 80.0
Difference fine – large % 1.0 2.0
Wort colour °L (EBC) 5.7 (14) 6.5 (16)
Total Protein (dry malt) % 11.5
Soluble protein % 3.5 4.3
Kolbach Index % 37.0 43.0
Hartong 45° % 36.0
Viscosity cp 1.60
Diastatic power WK 200
Friability % 82.0
Glassiness % 2.5
NDMA ppb 3.0
Filtration normal
Saccharification time min normal
Attenuation limit % 79.0
‹11›
CHÂTEAU MUNICH MALT
PARAMETER UNIT MIN MAX
Humidity % 4.5
Extract (dry basis) % 80.0
Difference fine – large % 1.5 2.5
Wort colour °L (EBC) 8.8 (22) 10.6 (27)
Total Protein (dry malt) % 11.5
Kolbach Index % 38.0 47.0
Hartong 45° % 36.0
Viscosity cp 1.65
Friability % 78.0
Glassiness % 2.5
Filtration normal
Saccharification time min normal
CHÂTEAU CARA BLOND® MALT
PARAMETER UNIT MIN MAX
Humidity % 5.0
Extract (dry basis) % 78.0
Wort colour °L (EBC) 7.2 (18) 8.8 (22)
CHÂTEAU CARA RUBY® MALT
PARAMETER UNIT MIN MAX
Humidity % 5.0
Extract (dry basis) % 76.0
Wort colour °L (EBC) 16.7 (43) 21.9 (57)
CHÂTEAU BISCUIT MALT
PARAMETER UNIT MIN MAX
Humidity % 4.7
Extract (dry basis) % 77.0
Wort colour °L (EBC) 21.2 (55) 24.9 (65)
‹12›
CHÂTEAU MELANO LIGHT MALT
PARAMETER UNIT MIN MAX
Humidity % 4.5
Extract (dry basis) % 79.5
Difference fine – large % 1.5 2.5
pH 5.5 5.7
Wort colour °L (EBC) 14.4 (37) 16.7 (43)
CHÂTEAU MELANO MALT
PARAMETER UNIT MIN MAX
Humidity % 4.5
Extract (dry basis) % 79.0
pH 5.3 5.6
Wort colour °L (EBC) 28.8 (75) 32.5 (85)
CHÂTEAU ABBEY® MALT
PARAMETER UNIT MIN MAX
Humidity % 3.0 5.0
Extract (dry basis) % 79.0
Fine-coarse difference % 1.0 2.0
Wort colour °L (EBC) 16.3 (42) 21.2 (55)
pH 5.5
Saccharification time min normal
‹13›
CHÂTEAU CAFÉ LIGHT® MALT
PARAMETER UNIT MIN MAX
Humidity % 3.0 4.5
Extract (dry basis) % 77.0
Difference fine – large % 1.0 2.0
Wort colour °L (EBC) 83.5 (220) 106.1 (280)
Saccharification time normal
CHÂTEAU CARA TRAPPIST® MALT
PARAMETER UNIT MIN MAX
Humidity % 6.0
Extract (dry basis) % 74.0
Wort colour °L (EBC) 41.9 (110) 49.5 (130)
CHÂTEAU CRYSTAL® MALT
PARAMETER UNIT MIN MAX
Humidity % 3.0 5.0
Extract (dry basis) % 78.0
Difference fine – large % 1.0 2.0
Wort colour °L (EBC) 55.2 (145) 58.9 (155)
Saccharification time normal
CHÂTEAU ARÔME MALT
PARAMETER UNIT MIN MAX
Humidity % 4.0
Extract (dry basis) % 78.5
Difference fine – large % 1.0 2.0
Wort colour °L (EBC) 36.3 (95) 40.1 (105)
pH 5.5
Saccharification time normal
‹14›
CHÂTEAU BLACK MALT
PARAMETER UNIT MIN MAX
Humidity % 4.0
Extract (dry basis) % 73.5
Wort colour °L (EBC) 509.9 (1350)
CHÂTEAU SPECIAL B MALT
PARAMETER UNIT MIN MAX
Humidity % 4.0
Extract (dry basis) % 76.0
Wort colour °L (EBC) 94.8 (250) 132.5 (350)
CHÂTEAU CHOCOLAT MALT
PARAMETER UNIT MIN MAX
Humidity % 4.0
Extract (dry basis) % 75.0
Wort colour °L (EBC) 302.3 (800) 377.8 (1000)
CHÂTEAU CAFÉ MALT
PARAMETER UNIT MIN MAX
Humidity % 4.0
Extract (dry basis) % 75.5
Wort colour °L (EBC) 181.6 (480) 196.7 (520)
‹15›
CHÂTEAU WHEAT BLANC MALT
PARAMETER UNIT MIN MAX
Humidity % 5.2
Extract (dry basis) % 84.5
Difference fine – large % 2
Wort colour °L (EBC) 1.8 (3.5) 2.3 (5.0)
Postcoloration °L (EBC) 2.3 (5.0) 3.1 (7.0)
Total Protein (dry malt) % 12.0 14.0
Soluble protein % 4.5 5.5
Kolbach Index % 37.0 43.0
Hartong 45° % 36.0 42.0
Viscosity cp 1.85
pH 5.8 6.1
CHÂTEAU MUNICH WHEAT MALT
PARAMETER UNIT MIN MAX
Humidity % 5.0
Extract (dry basis) % 84.0
Wort colour °L (EBC) 5.7 (14) 6.5 (16)
Total Protein (dry malt) % 14.0
Kolbach Index % 38.0
Viscosity Cp 1.85
‹16›
CHÂTEAU DIASTATIC MALT
PARAMETER UNIT MIN MAX
Humidity % 7.0
Extract (dry basis) % 80.0
Wort colour °L (EBC) 1.4 (2.5) 2.0 (4)
Total Protein (dry malt) % 9.5 11.5
Soluble protein % 38.0 45.0
Hartong 45° % 36.0 44.0
Saccharification time min 15
Viscosity cp 1.6
Friability % 78.0
Glassines % 3
Diastatic power WK 300
CHÂTEAU PILSEN NATURE® MALT
PARAMETER UNIT MIN MAX
Humidity % 4.5
Extract (dry basis) % 81.0
Difference fine – large % 1.0 2.0
Wort colour °L (EBC) 1.4 (2.5) 1.8 (3.5)
Post coloration °L (EBC) 2.6 (5.7)
Total Protein (dry malt) % 9.0 11.5
Soluble protein % 4.0
Kolbach Index % 38.0 44.0
Hartong 45° % 36.0 42.0
Viscosity cp 1.58
Ph 5.6 6.0
Diastatic power WK 250
Friability % 85.0
Glassiness (whole grains) % 2.0
PDMS 5.0
NDMA ppb 2.5
Filtration normal
Saccharification time min 10
Clarity of wort clear
Calibration: - above 2.5 mm
- rejected%
%
90.0
2.0
‹17›
Organic. A decision for nature.
Certified organic product
CHÂTEAU WHISKY LIGHT® & CHÂTEAU WHISKY
PARAMETER UNIT MIN MAX
Humidity % 4.5
Extract (dry basis) % 81.0
Difference fine – large % 1.1 2.5
Wort colour °L (EBC) 1.4 (2.5) 1.8 (3.7)
Total Protein (dry malt) % 10.0 11.0
Soluble protein % 3.5 4.4
Kolbach Index % 35.0 45.0
Hartong 45 % 34.0 43.0
Viscosity cp 1.57
Beta-glucans Mg/L 250
pH 5.7 5.9
Diastatic Power WK 285
Friability % 84.0
Glassiness % 2.5
Calibration – above 2.5 mm % 90.0
Saccharification time 15
Clarity of wort clear
Filtration normal
Phenols ppm 10 45
‹18›
Castle Malting is happy to place at your disposal free of charge the following facilities:
A modern microbrewery – Create and test new beer recipes profiting from the assistance of our brewing experts
A state-of-the-art laboratory – Carry out the analysis of your beers assisted by our experts
‹19 ›
Analysis Method Analysis Method
M A L T
Malt humidity EBC 4.2Fine-grind extract : humid malt; drymalt
EBC 4.5.1
Coarse-grind extract : Humid malt; Dry malt
EBC 4.5.2 Fine/Coarse difference EBC 4.5.2
Coloration (Visual) EBC 4.7.2 Colour KZ Bios 1972 – n°3 p.129
Humidity of coloured malts EBC 5.4 Extract – coloured malts EBC 5.5
Coloration of coloured malts EBC 5.6Calibration: 2.8 mm; 2.5 mm; 2.2 mmSiftings; dust
Total protein content EBC 4.3.1 (KJELDAHL) Soluble proteins content EBC 4.9.1
Kolbach Index EBC 4.9.1 pH of wort EBC 8.17
Wort viscosity EBC 4.8 Beta-glucans EBC 8.13.2
Malt friability EBC 4.15 Whole grains EBC 4.15
Free amino nitrogen in malt(FAN)
EBC 4.10 (continuousflow)
Diastatic power:Humid malt; dry malt
EBC 4.12 (continuousflow)
Mash odour EBC 4.5.1 Saccharification rate EBC 4.5.1
Filtration rate EBC 4.5.1 Hartong Index 45°C De Clerck, 2ed., Vol II
Carlsberg test (Gushing test) Mebak R 4.21.2 / 2006 Mycotoxins; Aflatoxins; DON; … Spectrometry
Attenuation limit EBC 8.6Homogeneity and modification (Calcofluor Method)
EBC 4.14
Turbidity Turbidimeter EBC α-amylaseEBC 4.13 (continuousflow)
Analysis Method Analysis Method
B A R L E YTotal protein content EBC 3.3.1 / IR Humidity EBC 4.2
Mycotoxins; Aflatoxins; DON , … SpectrometryCalibration: 2.8 mm; 2.5 mm; 2.2 mmSiftings; dust
Germination Aubry method Water sensitivity Aubry method
Productivity forecast Weight of 1000 grains EBC 1.4.1
Micro malting Odour
Visual aspect
Analysis Method Analysis Method
W A T E R
Physico-chemical parameters
Total aluminium ISO 11885 Free chlorine ISO 7393
Ammoniacal nitrogen Enzymatic method Total iron content ISO 11885
Nitrites dissolved EN ISO 10304-2 pH ISO 10523
Odour DCOInternal method(spectrometry)
Savour Suspended matters Internal method
Analyses carried out by our laboratory
‹20›
YEAST
Safbrew T-5850 - 80 g / hl
Safbrew T-58 (second
fermentation)2.5 - 5 g / hl
HOPS
Saaz 100 gHallertauer Aroma 50 g
Pale Abbey Beer
INGREDIENTS
MALT
Château Pilsen 2 RS 100% 25-30 kg/hl*
Mashing temperature
Step 1: Mashing
-Mash in 75 litres of water (113°F)-Rest at 149°F during 40 minutes-Rest at 158°F during 60 minutes-Rest at 167°F during 10 minutes
Step 2: Filtration
Separate the wort from the spent grain by 30 litres of water(167°F)
Step 3: Boiling:
Duration: 2 hours; volume of wort declines by 8 - 10%-After 15 minutes add Saaz;-After 105 minutes add Hallertauer Aroma and sugar if necessary;-Remove the trub
Step 4: Wort cooling
Step 5: Fermenting at 68°F (7 days)
Original gravity: 15-16° Pl
Alcohol: 6.5 - 7%
Colour: 3.5 – 5°L/8 -12 EBC
Bitterness: 25 - 30 IBU
DescriptionDense beer with a rich taste, longaftertaste and, as a rule, lowercarbonation. Unlike the majority ofother beers, light abbey beer is servedcooled to just 6-12 C.
Beer Recipe
‹21›
All your beer needs is Castle Malting malts
100
115
130
145
160
175
0 20 40 60 80 100 120
Tem
per
atu
re in
°F
Time in minutes
*1 g = 0.035 oz1 kg = 2.20 lb
1 l = 0.264 gal1 hl = 26.42 gal
This recipe is provided by Castle Malting. A successful result cannot be guaranteed. Some modifications may be requiredto meet the specific characteristics of ingredients and the specific technological conditions of the brewery.
For further information & service please contact: info@castlemalting.com
YEAST
Safbrew WB-06 50 - 80 g/hl
Safbrew WB-06 (second fermentation)
2.5 - 5 g/hl
HOPS
Magnum 80 g
Styrian Golding 80 g
Belgian Wheat BeerINGREDIENTS
MALT
Château Pilsen 2 RS 80%18 – 20 kg /hl*
Château Wheat Blanc
20% 5 kg / hl
Mashing Temperature
Step 1: Mashing
-Mash in 80 litres of water (113°F)- Rest at 149°F during 40 minutes- Rest at 158°F during 60 minutes
Step 2: Filtration
Separate the wort from the spent grain by 30 litres of water(167 °F)
Step 3: Boiling
-Duration: 2 hours-Volume of wort declines by 8 - 10%-After 15 minutes add Magnum-After 100 minutes add Styrian Golding, orange rind and sugar if necessary-Remove the trub
Step 4: Cooling
Step 5: Fermentation at 68°F (7 days)
Original gravity: 11 – 12°Plato
Alcohol: 4.5 - 5%
Colour: 4.2 - 5°L/10 - 12 EBC
Bitterness: 25 - 30 IBU
DescriptionWheat or White Belgian beer istraditionally considered to be asummer drink. Usually consumed asan aperitif with a slice of orange orlemon.
Other ingredients
Orange rind 20 g
This recipe is provided by Castle Malting. A successful result cannot be guaranteed. Some modifications may be requiredto meet the specific characteristics of ingredients and the specific technological conditions of the brewery.
For further information & service please contact: info@castlemalting.com
Beer Recipe
‹22›
Get your beer inspired by
specialty malts from Belgium
100
115
130
145
160
175
0 20 40 60 80 100
Tem
per
atu
re in
°F
Time in minutes
*1 g = 0.035 oz1 kg = 2.20 lb
1 l = 0.264 gal1 hl = 26.42 gal
Blonde Abbey Beer
Mashing Temperature
Original gravity: 15 – 16°Plato
Final gravity: 20 -21°Plato
Alcohol: 8 - 9%
Colour: 4.2 - 5°L/10 - 12 EBC
Bitterness: 25 - 30 IBU
Description
Clear, crisp, and dry, with low-to-mediumbitterness and aroma from hops, and somesweetness from malt. Fruitiness from estersmay be perceived but do not dominate theflavour or aroma. A lighter body fromhigher carbonation may be noticed.
Beer Recipe
‹23›
YEAST
Safbrew T-58 50 - 80 g / hl
Safbrew T-58 (second fermentation) 2.5 - 5 g / hl
HOPS
Saaz 100 g
Hallertauer Aroma 50 g
INGREDIENTS
MALT
Château Pilsen 2 RS 100% 35-37 kg/hl*
Step 1: Mashing
Mash in 75 litres of water (113°F)Rest at 145°F during 50 minutesRest at 162°F during 20 minutesRest at 173°F during 2 minutes
Step 2: Filtration
Separate the wort from the spent grain by 30 litres of water(173°F)
Step 3: Boiling
Duration: 2 hours; volume of wort declines by 8 - 10%After 15 minutes add Saaz;After 105 minutes add Hallertauer Aroma and sugar ifnecessary;Remove the trub
Step 4: Wort cooling
Step 5: Fermentation at 68°F (7 days)
Great Belgian Malts.
Great Beers.
100
115
130
145
160
175
0 20 40 60 80 100
Tem
per
atu
re in
°F
Time in minutes
*1 g = 0.035 oz1 kg = 2.20 lb
1 l = 0.264 gal1 hl = 26.42 gal
This recipe is provided by Castle Malting. A successful result cannot be guaranteed. Some modifications may be requiredto meet the specific characteristics of ingredients and the specific technological conditions of the brewery.
For further information & service please contact: info@castlemalting.com
YEAST
Safale S - 04 50 - 80 g / hl
Safale S – 04 (second fermentation) 2.5 - 5 g / hl
HOPS
Saaz 75 g
Hallertauer Aroma 25 g
Amber Abbey BeerINGREDIENTS
MALT
Château Pilsen 2 RS 60% 15 kg / hl*
Château Munich Light®
30% 7.5 kg / hl
Château Abbey® 10% 2.5 kg / hl
Mashing Temperature
Step 1: Mashing
-Mash in 70 litres of water (113°F)-Rest at 149°F during 40 minutes-Rest at 158°F during 60 minutes
Step 2: Filtration
Separate the wort from the spent grain by 30 litres of water(167°F)
Step 3: Boiling
Duration: 2 hours; Volume of wort declines by 8 - 10%-After 15 minutes add Saaz;-After 100 minutes add Hallertauer Aroma and sugar if necessary-Remove the trub
Step 4: Cooling
Step 5: Fermentation at 68°F (7 days)
Original gravity: 14 – 16°Plato
Alcohol: 6 - 7%
Colour: 4.2 - 6.1°L/10 - 15 EBC
Bitterness: 18 - 22 IBU
DescriptionDue to the combination of Munichand Amber malts, this special beer ischaracterized by a rich warmnesstypical of wine and a uniquefreshness typical of beer.
Beer Recipe
‹24›
Castle Malting- the secret of
your beer
100
115
130
145
160
175
0 20 40 60 80 100
Tem
per
atu
re in
°F
Time in minutes
*1 g = 0.035 oz1 kg = 2.20 lb
1 l = 0.264 gal1 hl = 26.42 gal
This recipe is provided by Castle Malting. A successful result cannot be guaranteed. Some modifications may be requiredto meet the specific characteristics of ingredients and the specific technological conditions of the brewery.
For further information & service please contact: info@castlemalting.com
YEAST
Safbrew T-58 50-80 g/ hl
Safbrew T-58 (second fermentation) 2.5 - 5 g / hl
HOPS
Hallertauer 50 g
Tettnanger 25 g
Beer RecipeINGREDIENTS
MALT
Château Pilsen 2 RS 32% 9 kg / hl*
Château Pale Ale 32% 9 kg / hl
Château Munich 20% 5.5 kg / hl
Château Crystal® 14% 4 kg / hl
Château Chocolat 2% 0.5 kg / hl
Mashing Temperature
Step 1: Mashing
-Mash in 70 litres of water and rest at 154.4°F during 90 minutes-Raise the temperature to 167°F, rest for another 10 minutes
Step 2: Filtration
Separate the wort from the spent grain by 30 litres of water(167°F)
Step 3: Boiling
Duration: 2.5 hours; Volume of wort declines by 8 - 10%-After 15 minutes add Hallertauer-After 115 minutes add Tettnanger and sugar if necessary-Remove the trub
Step 4: Cooling
Step 5: Fermentation at 68°F (7 days)
Original gravity: 13 - 14° Pl
Alcohol : 5.5 - 6 %
Colour: 17.4 - 19.3°L/45 - 50 EBC
from brown to dark brown
Bitterness: 15 - 20 IBU
DescriptionA beer of character with a rich sweetmalt flavour and a well-balanced taste.Leaves a subtle aftertaste of burntwood.
Brown Abbey Beer
‹25›
Stop searching. Start brewing.
100
115
130
145
160
175
0 20 40 60 80 110
Tem
per
ture
in °
F
Time in minutes
*1 g = 0.035 oz1 kg = 2.20 lb
1 l = 0.264 gal1 hl = 26.42 gal
This recipe is provided by Castle Malting. A successful result cannot be guaranteed. Some modifications may be requiredto meet the specific characteristics of ingredients and the specific technological conditions of the brewery.
For further information & service please contact: info@castlemalting.com
HOPS
Admiral 75 g
Brewers Gold 75 g
Belgian Christmas Beer
INGREDIENTS
MALT
Château Pilsen 2 RS 50% 20 kg /hl*
Château Munich 25% 10 kg / hl
Château Crystal® 12.5% 5 kg / hl
Château Café Light® 12.5% 5 kg / hl
Mashing Temperature
Step 1: Mashing
Mash in 75 litres of water (149°F)Rest at 149°F during 40 minutesRest at 158°C during 60 minutes
Step 2: Filtration
Separate the wort from the spent grain by 35 litres ofwater (172.4 °F)
Step 3: Boiling
Duration: 2.5 hoursAfter 15 minutes add AdmiralAfter 105 minutes add Brewers Gold and sugar if necessaryRemove the trub
Step 4: Cooling
Step 5: Fermentation at 68 -77°F (7 days)
DescriptionBelgian Christmas Beer with a richcreamy head, slightly spicy flavour anda pleasant aroma.
Beer Recipe
Original gravity: 19 - 20° Pl
Alcohol: 8.5 - 9 %
Colour: 21.2 – 24.98°L/55 - 65 EBC
Bitterness: 25 - 30 IBU
YEAST
Safbrew T-58 50-80 g / hl
Safbrew T-58 (second fermentation) 2.5 - 5 g / hl
‹26›
Castle Malts-. Brewers’ favourite
malts
120
135
150
165
180
0 20 40 60 80 100
Tem
per
ture
in °
F
Time in minutes
*1 g = 0.035 oz1 kg = 2.20 lb
1 l = 0.264 gal1 hl = 26.42 gal
This recipe is provided by Castle Malting. A successful result cannot be guaranteed. Some modifications may be requiredto meet the specific characteristics of ingredients and the specific technological conditions of the brewery.
For further information & service please contact: info@castlemalting.com
Castle Malting will be delighted to help you in creating new beer recipes.
You are always welcome to our microbrewery where you can taste true
Belgian beer brewed from our malts as well as test our malts in your beer
recipes.
From Belgium with love!
Castle Malting malts are distributed in the United States byBrewers Supply Group
94 Rue de Mons,
7970 BELOEIL, BELGIUM
Tel. +32 87 68 13 81
Fax +32 87 35 22 34
E-mail: info@castlemalting.com
www.castlemalting.com
(800) 374-2739
www.brewerssupplygroup.com