Malts A WORLD OF ITS OWN
MALZ Story MALZ Quality MALZ is a traditional German malting group. Since 1936, our family-owned business has provided German breweries with malt products. The headquarters are located in Heidelberg, Germany while our production facilities are placed in the best European cultivation areas for maltsters grade barley Rhine-Hesse and Rhineland-Palatinate. MALZ has become synonym for highest quality products and services in the brewing industry. Our malt is widely appreciated by brewers of excellent beers around the world. At MALZ, all of the malts are made using only the highest quality grain. Careful moisture control, lengthy germination and gentle drying afford optimal malting conditions, which in turn, provide an exceptional and extremely reliable foundation for high-quality, greattasting beer. MALZ produces around thirty different base and specialty malts, all of which are manufactured according to the German purity law. Our malts provide an ideal basis for carrying out trouble-free brewing processes. We offer everything you need to successfully brew distinctive, excellent beers. In bulk or bags, in containers, on pallets or by truck, we deliver our malt to brewers around the world for whom quality is the first priority. Use MALZ products in your beer and your customers will brim with enthusiasm! Top-grade regional raw materials are the basis for our malts. The malt is produced from high-quality two-rowed spring barley from the best German and European barley-cultivating regions. The barley is healthy and pure and also contains strong enzymes. We actively participate in the selection of the barley varieties we employ in the production of our malt. This we do with the ongoing cooperation of our partners in whom we place a great deal of trust. Being experts in breeding and agriculture, they are engaged in research into barley and wheat. These measures guarantee that MALZ raw materials have outstanding malting and brewing characteristics. Our malting barley is grown using integrated and closely monitored organic methods, which guarantees cultivation based on the most modern agricultural practices. This fulfills the special demands for quality while adhering to strict environmental constraints. MALZ refines the high-quality brewing raw material with cutting edge malting technology under constant scrutiny by members of its quality control department. Our customers expect continuity in our business dealings and in our products. That is why our company policies aim for dependability over the long term. Your trust in us and your decision to purchase malt brewers most important raw material from MALZ means a lot to us. We feel obliged that every sack of malt that is sent from Heidelberg into the world meets your expectations and allows you to turn your vision of great tasting beer into reality. 2 3
Ems Mosel SAARLAND A Saarbru arbruec ru ken Rhine D BR Kreimbach- Kaulbach NORDRHE EIN- WEST STFALE EN Düsseldorf E Wiesbaden ken Walle ertheim Karlsruhe Wiesbaden BADEN- WUERTTEMBERGERG Kreimbach- Kaulbach Malthouse Kreimbach 55,000 mt p.a. Heidelbeel rg Neckar Stuttgart RHINELAND- PALATINATE Karlsruhe Elbe Frankfurt Malthouse Wallertheim 18,000 mt p.a. Wallertheim Donau Neckar BAVARIA Munich Main Heidelberg Headquarters Heidelberg BERLIN Potsdam Elbe Dresden SACHSEN How to use this brochure In this brochure, MALZ products are arranged in the order of color, from lighter Heidelberg to roasted Black Malt. Additional specialty products can be found at the end of the brochure. The color is indicated at the bottom of each malt description. A photo showing the actual color of the malt kernel exterior as well as the color of the boiled wort brewed to 12 degrees Plato in a beer glass topped with foam is included for each type of malt. Each product has images below its product name indicating the special aroma characteristics of the malt, e.g. the coffee and bready flavors of Black Malt extra are indicated by coffee beans and a loaf of bread, respectively. The maximum recommended percentage of the grain bill is indicated at the top of each section next to the product name. Most technical specifications can be found in the tables and text. For more information, visit our website at www.bestmalz.com. Heidelberg 6 Pilsen Malt 7 Pale Ale 8 Vienna 9 Munich 10 Munich Dark 11 Red X 12 Melanoidin Light 13 Melanoidin 14 Caramel Pils 15 Caramel Hell 16 Caramel Aromatic 17 Caramel Amber 18 Caramel Munich I 19 Caramel Munich II 20 Caramel Munich III 21 Special X 22 Chocolate 23 Black Malt 24 Black Malt extra 25 Wheat Malt 26 Wheat Malt Dark 27 Chit Malt 28 Smoked 29 Peated 30 Acidulated Malt 31 Spelt Malt 32 Organic Pilsen Malt 33 Roasted Barley 34 4 5
HEIDELBERG Moisture content % 5.0 Moisture content % 5.0 PILSEN MALT Extract fine grind, dry basis % 80.5 Extract fine grind, dry basis % 80.5 Fine-coarse difference % 2.0 Fine-coarse difference % 2.0 Viscosity (8.6%) mpa s 1.60 Viscosity (8.6%) mpa s 1.60 Friability % 80.0 Friability % 80.0 Glassiness % 3.0 Glassiness % 3.0 Protein, dry basis % 9.0 11.5 Protein, dry basis % 9.0 11.5 Soluble nitrogen mg/100g 610 750 Soluble nitrogen mg/100g 610 780 Kolbach index % 36.0 43.0 Kolbach index % 36.0 45.0 2.9 L 1.5 3 4.9 L 1.6 2.3 Wort ph EH 5.80 6.10 Wort ph EH 5.80 6.10 Grading > 2.5 mm % 90.0 Grading > 2.5 mm % 90.0 Diastatic Power WK 250 Diastatic Power WK 250 Heidelberg is used especially for brewing beers extremely light in color. It forms an excellent light and enzymerich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, very light color and high enzymatic activity. For premium pilsner, lager, Märzen, ale, Kölsch, light beers. Pilsen Malt gives beer a fresh and rounded taste. It is used for all types of beers based on basically barley malt. It forms an excellent light and enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, light color and high enzymatic activity. Pilsen Malt is also available in organic quality. For premium pilsner, lager, ale, Kölsch, light beers. 2.9 3 4.9 6 7
PALE ALE VIENNA Moisture content % 5.0 Moisture content % 5.0 Extract fine grind, dry basis % 80.5 Extract fine grind, dry basis % 80.5 Fine-coarse difference % 2.0 Fine-coarse difference % 2.0 Viscosity (8.6%) mpa s 1.60 Viscosity (8.6%) mpa s 1.60 Friability % 80.0 Friability % 80.0 Glassiness % 3.0 Glassiness % 3.0 Protein, dry basis % 9.0 11.5 Soluble nitrogen mg/100g 610 780 Soluble nitrogen mg/100g 650 800 Kolbach index % 36.0 45.0 Kolbach index % 37.0 44.0 5 7 L 2.3 3.1 8 10 L 3.5 4.2 Wort ph EH 5.70 6.10 Wort ph EH 5.60 6.10 Grading > 2.5 mm % 90.0 Grading > 2.5 mm % 90.0 Diastatic Power WK 250 Pale Ale deepens the light golden color of top-fermented beers, creating a pleasant flavor. It forms an excellent enzyme-rich foundation for intensive colored beer styles. It is an excellent base malt for brewing many different styles of British pale ale as well as for brewing Kölsch beer. For pale ale, Kölsch and many more beers. Vienna deepens the light and brilliant color of the beer and creates a pleasant, full-bodied and malty taste. Selected malting barley is used to produce the malt and it is created according to a special malting process. This malt has a high enzymatic potential. For Vienna, amber lager, golden ale and porter. 5 7 8 10 8 9
MUNICH Moisture content % 5.0 Extract fine grind, dry basis % 80.5 Fine-coarse difference % 2.5 Viscosity (8.6%) mpa s 1.60 Friability % 76.0 Glassiness % 3.0 Protein, dry basis % 9.0 12.0 Soluble nitrogen mg/100g 650 800 Kolbach index % 36.0 47.0 11 20 L 4.6 8.0 Wort ph EH 5.60 6.10 Grading > 2.5 mm % 90.0 Munich intensifies the color of the beer. It emphasizes the malt aroma of dark beer in an exciting way. It forms an excellent enzyme-rich foundation for all color-intensive beer styles. This malt is produced using a special malting process designed to bring out certain desirable qualities, such as high solubility. For all darker beer styles like Alt, brown ale, dark ale, dark wheat, stout, Märzen, dark lager, amber and bock beer. Moisture content % 5.0 Extract fine grind, dry basis % 80.0 Fine-coarse difference % 2.5 Viscosity (8.6%) mpa s 1.60 Protein, dry basis % 9.0 12.0 Soluble nitrogen mg/100g 650 800 Kolbach index % 47.0 21 35 L 8.4 13.7 Wort ph EH 5.60 6.10 Grading > 2.5 mm % 90.0 Munich Dark gives a pleasant full-bodied and malty flavor. The impact when using this darker malt is similar to Munich: the color is even more intensified, the malt aroma is strengthened. Enzyme richness of this malt offers opportunities for brewing strongly colored beers. The production process for this malt is similar to the lighter variant of our Munich. For all darker beer styles like Alt, brown ale, dark ale, dark wheat, stout, dark lager, amber and bock beer. MUNICH DARK 11 20 21 35 10 11
RED X CRAFT BREWERS FAVORITE Extract fine grind, dry basis % 79.0 28 32 L 11 13 Red X has been invented for brewing red-tinted beers. You can use Red X for of your grain bill no other malt is required. Offering exceptional reliability and optimal processability, Red X can be employed to brew consistently fiery beers with intense reddish hues. Its full-bodied flavor and attractive, unique color coupled with easy handling in the brewery, make Red X the best choice for creating a broad range of new beers, such as red-tinted wheat beers. For amber beer, wheat beer, Alt, ale, dark beer and all reddish beer styles. 40 60 L 16 23 Melanoidin Light contains an appreciable amount of dextrins and Maillard products, which emphasize the rich taste and flavor stability of the beer. It gives the beer a fuller flavor and a slightly reddish color. The fullbodied nature of the beer is enhanced. It is produced according to a special kilning process. For all darker beers, full flavored Alt, amber beer, Märzen, stout, Scottish or Irish red ales or bock beer styles. 70% MELANOIDIN LIGHT 28 32 40 60 12 13
MELANOIDIN 50% 61 80 L 23 31 50% Kolbach index % 32.0 3 7 L 1.6 3.1 CARAMEL PILS Melanoidin contains a particularly large amount of dextrins. It gives the beer a strong flavor and a reddish color. The full-bodied nature of the beer is enhanced. It is produced according to a special kilning process. Without any problems can it be used in percentages of 50% despite its strongly coloring impact. For Alt, Märzen, dark lager, other dark beers, stout, brown ale, dark ale, amber beer and bock beer. Caramel Pils optimizes the foam properties and the sweet full-bodied character of the beer. The malt character resembles that of Pilsen Malt. After the germination is finished, the green malt is gently roasted with a special technique developed and optimized over many years by our MALZ malt masters. This process is responsible for our unique MALZ Caramel aromas. As all our Caramel malts, this malt impresses with excellent processing characteristics and with a superior flavor. For pilsner, light beers, lager, Kölsch, reduced-alcohol beer, beer specialties. 61 80 3 7 14 15
CARAMEL HELL 50% 50% CARAMEL AROMATIC 20 40 L 8 16 41 60 L 16 23 Caramel Hell reinforces the typical caramely malt aroma of the beer. It gives the beer a darker color and increases foam stability. In addition, it enhances the full-bodied creamy character of the beer. After the germination is finished, the green malt is gently roasted using a special process. This creates the special caramel aroma. This malt is produced by our specifically developed germination and roasting technique. The malt has a unique honey tasting flavor and impresses with an elegant touch of sweatness. It has excellent processing characteristics. This malt has rich and superior flavors. Caramel Aromatic will impart a distinct, almost exaggerated malt aroma and flavor to red lagers, amber lagers, dark lagers, German bocks and other beer styles, even at a rate as low as 10%. As with all caramel malts, this malt is of exceptional quality, both due to its excellent processing characteristics and its superior flavor. For light and dark beers, wheat beer, dark ale, porter, stout, bock beers; particularly suited for red lagers based on caramel aroma as well as for various other beers. For light beers, Märzen, wheat beers, lager, reduced- and non-alcohol beers as well as for dark beers. 20 40 41 60 16 17
CARAMEL AMBER 50% 50% CARAMEL MUNICH I 61 80 L 23 31 81 100 L 31 38 Caramel Amber reinforces the typical caramely malt aroma of the beer. It gives the beer a darker color and increases foam stability. In addition, it enhances the full-bodied character of the beer. After the germination is finished, the green malt is gently roasted using a special process. This produces the unique MALZ caramel aroma. For Märzen, wheat beer, dark beer, bock beer, amber ale, amber lager as well various other beers. Caramel Munich I brings out the full spectrum of caramel taste that nature has put in the kernel. Like our other caramels, this malt will darken your beer and stabilize its foam. Depending on grain bill composition nuts and almonds may be reflected. Like all our MALZ caramels, Caramel Munich I to III are produced by using a unique germination and roasting technique. Our malt masters have developed this gentle but yet effective process in order to generate caramel tastes of different variations and degrees. As a result, all Caramels have great processing features and are highly comfortable in their use. For Alt, Märzen, wheat beer, dark beer, bock as well as for other beers. 61 80 81 100 18 19
CARAMEL MUNICH II 50% 40% CARAMEL MUNICH III 110 130 L 42 49 131 200 L 50 76 Caramel Munich II is our mid range Munich caramel: very caramely, adding deep color, increasing foam stability. In addition, it enhances the fullbodied character of the beer with intensive nut flavors. Caramel Munich I to III are produced by using a unique germination and roasting technique. Our malt masters have developed this gentle but yet effective process in order to generate caramel tastes of different variations and degrees. All our Caramels have unique processing features and are highly comfortable in their use. For lager, Märzen, wheat beer, dark beer, bock beer as well as other beers. Caramel Munich III (crystal malt) intensifies the beer color and malty aroma of dark caramels and dried fruits. It gives the beer a significantly darker color and increases foam stability. In addition, it enhances the full-bodied character of the beer with flavor of intensive roasted almond. Caramel Munich I to III are produced by using a unique germination and roasting technique. Our malt masters have developed this gentle but yet effective process in order to generate caramel tastes of different variations and degrees. Brew masters love this dark malt for its unique features. For lager, Märzen, wheat beer, dark beer, bock beer as well as other beers. 110 130 131 200 20 21
SPECIAL X 20% CRAFT BREWERS FAVORITE 300 400 L 115 150 Wort ph EH 5.80 10% 800 1000 L 300 380 CHOCOLATE Special X imparts to beer depending on the amount in the grist a smooth roasty flavor reminiscent of raisins or dried fruit. The beer possesses a chestnut to dark hue (depending on rate) and an aromatic and harmonious full-bodied character. The malt does not, however, introduce bitter roasted flavors but rather brings a mild smoothness to beer without any of the astringent qualities associated with other dark malts. Special X is a cool and crafty malt-product. Any craft-brewer should try-out this malt in his or her creations and impress with a rich mix of flavors. Chocolate gives the beer an even darker color like dark chocolate. It adds fine nuances of chocolate, nut, or coffee aromas. Dosages 10% are possible without any bitter pyrazine flavor. The color of the foam will not be affected but foam stability will be improved. The malt is produced from green or kiln-dried malt in a gentle roasting process. For all darker beer styles like Alt, brown ale, dark ale, stout and bock beer. For amber-colored beers, all types of dark beer, Belgian styles like Abbey, Trappist beer, Belgian Ales and Dutch-style beers (wit beers). 300 400 800 1000 22 23
BLACK MALT 5% 1100 1200 L 415 450 5% 1300 1500 L 490 570 BLACK MALT extra Black Malt (roasted malt) gives the beer greater depth of color and adds more intensive nuances of chocolate or coffee aromas. The malt flavor is also emphasized. The malt is produced from green or kiln-dried malt which is roasted using a smooth and gentle technology. While roasting can result in undesirable pyrazine tastes, our MALZ roasting technology applies the heat in a state-of-the-art fashion. Evenly roasted malt kernels with optimal processing features are the outcomes of this advanced and technique fine tuned by our experienced malt masters. Black Malt extra (roasted malt) gives the beer extremely deep colors and intensive roasted bread, dark chocolate or coffee notes. The malt flavor is also emphasized. Similar to the somewhat lighter Black Malt, the extra version is also produced from green or kiln-dried malt which is roasted using a smooth and gentle technology. While roasting can result in undesirable pyrazine tastes, our MALZ roasting technology applies the heat in a state-of-the-art fashion. This malt is as black as great malt can be. It will enrich your brew with a wild spectrum of tastes. For German style Schwarzbier, other dark beers, stout, porter, ale, bock beer, Dusseldorf style Alt. For Dusseldorf style dark beer (Alt), other dark beer styles, stout, porter, ale and bock beer. 1100 1200 1300 1500 24 25
WHEAT MALT 60% Extract fine grind, dry basis % 82.0 Fine-coarse difference % 3.0 Viscosity (8.6%) mpa s 1.95 Protein, dry basis % 14.0 Kolbach index % 36.0 44.0 3.5 6 L 1.8 2.7 Wort ph EH 5.60 6.10 Grading < 2.2 mm % 2.0 60% Extract fine grind, dry basis % 82.0 Fine-coarse difference % 3.0 Viscosity (8.6%) mpa s 1.95 Protein, dry basis % 14.0 Kolbach index % 36.0 45.0 16 20 L 6.5 8 Wort ph EH 5.60 6.10 Grading < 2.2 mm % 2.0 WHEAT MALT DARK Wheat Malt emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt. For top-fermented beers, light beer, Kölsch, ale, reduced-alcohol and non alcoholic beers. Wheat Malt Dark emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. Very much like our brighter version of Wheat Malt does. This malt, however, adds color and intensifies the aroma. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt. For top-fermented beers, ale, reduced-alcohol and non alcoholic beers. 3.5 6 16 20 26 27
CHIT MALT 15% Extract fine grind, dry basis % 50.0 Kolbach index % 32.0 2 3 L 1.2 1.6 Chit Malt is used for balancing the characteristics of strongly solubilized malt. When using this malt, foam formation is promoted and foam stability increases. The malt is produced from the same two-rowed spring barley as used for all other MALZ malt types. For all beers to optimize foam stability. Extract fine grind, dry basis % 77.0 Fine-coarse difference % 3.0 Protein, dry basis % 9.5 13.0 3 8 L 1.6 3.5 Wort ph EH 5.60 6.10 Smoked gives beer a typical smoky flavor similar to that in smoked ham. The quantity used will influence the intensity of the beech wood or whisky flavor. This malt can not only be used for beer but also for distillate production. It has high enzymatic activity. For lager, wheat beer, dark beer, porter, bock beer, distillates (whisky). SMOKED 2 3 3 8 28 29
PEATED 5% Moisture content % 8.0 ACIDULATED MALT Extract fine grind, dry basis % 78.0 Fine-coarse difference % 3.0 Protein, dry basis % 9.5 13.0 3 8 L 1.6 2.7 3 8 L 1.7 3.6 Wort ph EH 3.50 4.50 Acidity % 40 50 Wort ph EH 5.60 6.10 Diastatic Power WK 250 Phenols ppm 5 50 Peated is smoked over a peat fire using the best available peat. The smoke imparts a strong smoky, phenolic flavor which is reflected in the malt aroma. Brewers can use in the grain bill. Depending on the composition and intensity in the grain bill this malt will generate flavors from light to intense peat and earthy tastes. Great not only for beers but also for distillates. Acidulated Malt reduces the ph of the mash. This results in improved enzyme activity of the mash, greater yield and flavor stability as well as a lighter color and a balanced aroma in the finished beer. It also represents an interesting alternative for breweries that have no mash acidification. For all beer styles for optimizing ph. For smoked beers, wheat beers, export beer, porter, bock beer and distillates. Due to its unique taste and smell Peated can be used in many ways. 3 8 3 8 30 31
SPELT MALT 60% Extract fine grind, dry basis % 82.0 Fine-coarse difference % 3.0 Viscosity (8.6%) mpa s 1.95 Protein, dry basis % 14.0 Kolbach index % 36.0 44.0 3.5 6 L 1.9 2.8 Wort ph EH 5.60 6.10 Grading < 2.2 mm % 2.0 Spelt Malt is used for producing full-bodied, top-fermented beers. Spelt is an ancient grain and is known to possess a number of health benefits. For this reason, spelt was the favorite grain of the medieval pioneers of today s health movement. German nun, Hildegard von Bingen, born in the year 1098 is famous for using spelt in her recipes. Likewise, spelt beer, is considered highly digestible and conducive to good health. This malt improves foam stability. It can also have other positive effects in the brewing process. For spelt beer, top-fermented beers, multi-grain beers, wheat beer. Moisture content % 5.0 Extract fine grind, dry basis % 80.5 Fine-coarse difference % 2.0 Viscosity (8.6%) mpa s 1.60 Friability % 80.0 Glassiness % 3.0 Protein, dry basis % 9.0 11.5 Soluble nitrogen mg/100g 610 780 Kolbach index % 36.0 45.0 3 4.9 L 1.6 2.3 Wort ph EH 5.80 6.10 Grading > 2.5 mm % 90.0 Diastatic Power WK 250 Organic Pilsen Malt gives beer a fresh and rounded taste. It can be used for all types of light beer. It also forms an excellent light and enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, light color and high enzymatic activity. As a base for all organic beer styles, like organic lager, organic ale, organic Kölsch and many more. ORGANIC PILSEN MALT 3.5 6 3 4.9 32 33
ROASTED BARLEY 5% 1200 1400 L 450 530 Roasted Barley imparts a characteristic deep dark color to beer. Depending on the amount used in the grain bill, the flavor profile can exhibit intense roasty notes and bitterness reminiscent of black coffee or Italian espresso. The foam stability of the beer is also improved. For dry Irish stouts, black beer, strong dark ales, porter and other beer specialties. Delivery All MALZ malt products are manufactured in Germany. They are available all over the world either directly from us or through our highly competent distributors. Please contact us for delivery options in your specific region or country. Packaging All malts can be ordered in bulk, in 25 kg/55 lbs or 50 kg/110 lbs sacks as well as in super sacks (FIBC) 500 1,000 kg/1,300 2,200 lbs. Shelf Life If stored in a cool (max. 20 C/68 F), dry place (max. 35% RH), malts retain their excellent quality for a minimum of 24 months. Pure & constantly controlled quality All malts are produced in accordance with the purity guidelines of the German Reinheitsgebot of 1516. We use no genetically modified raw materials. Our malts are produced in compliance with all valid food regulations and legal provisions. Of course, absolute compliance with strict statutory limits relating to pesticides, herbicides, fungicides, mycotoxins and nitrosamines is guaranteed. This is checked by independent laboratories on a regular basis. All processes are conducted according to procedures that are stipulated in our quality management system in accordance with the European standard DIN-EN-ISO 9001:2008. This also comprises a HACCP system. Certification of the systems is performed regularly by the LGA InterCert. Malting barley and wheat are natural products. The specifications in this brochure, therefore, are subject to seasonal variations. However, by selecting only the best raw materials MALZ guarantees utmost stability and continuity in all our malt products. For more detailed information, recipes or other company & industry related information please consult our website @ www.bestmalz.com. Shelf Life minimum 24 months DE-ÖKO-024 Always ready to serve you 1200 1400 If you have any questions our malt masters and our service crew will be happy to assist. Please call our offices in Heidelberg, Germany under 34 +49 6221 64 66-0 or send your message to info@bestmalz.de. 35
MALZ AG P.O. Box 10 43 20 D-69033 Heidelberg Germany ' +49 (0)6221 6466-0 6 +49 (0) 6221 6466-99 info@bestmalz de www.bestmalz.com