Pauls malt started life in the first half of the 19th century on the east coast of England. Today it is a modern company and the UK’s largest maltster, producing in excess of 310,000 tones of malt per year with malting plants well placed to select the best barley from each harvest. Pauls Malt is committed to maintaining traditions of quality and service.
2Row brewers malt
Pale Ale (2.5 – 3.5 L)
Made from two-row winter barley, Pauls Pale Ale malt is traditionally used in infusion mashing systems to produce amber colored pale ale, bitter and export styles of beer.
Mild ale (Dextrin Malt) (3.5 – 4.5 L)
Pauls Mild Ale malt is best suited for infusion mashing. Due to the kilning regime this malt goes through, the wort produced is higher in dextrin content than Pale Ale, resulting in a sweeter finished beer. Best used in Mild Ales and Brown Ales.
2Row caramel malts
Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.
- Light Crystal (35° - 50° L)
- Medium Crystal (55° - 65° L)
- Dark Crystal (65° - 90° L)
- Extra Dark Crystal (120° - 150° L)
Caramalt (10 – 15 L)
Pauls Caramalt is produced much the same way as Pauls Crystal except that the final roast stage is extended at lower temperatures. The result is a malt that is lower in color, higher in extract and higher in moisture. Best used in beers where sweetness is less important, but color enhancement and "dry" flavor is required.
Amber (15 – 25 L)
Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.
Chocolate malt (415 – 490 L)
Pauls Chocolate Malt is prepared from a low-modified Pilsen type of malt in a revolving roasting drum. As a result of this roasting process, the enzymes are completely destroyed, and dark, roasted colors are formed. Chocolate malt is used in dark ales and stouts to improve both color and flavor.
Black malt (510 – 585 L)
Pauls black malt starts with the same low-modified Pilsen malt. The main process difference between Black and Chocolate Malt is in roasting time and temperature. Black malt is used in stouts to improve flavor and color.
Roasted barley (600 – 680 L)
Pauls Roasted Barley starts with a good quality malting barley of even size. The roasting process is similar to that of black malt, with extra care taken to not char the grain. Roasted barley will impart a dry flavor and substantial color.
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