contents - craft brewers conference · to satisfy the quality requirements of these numerous beers,...

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

http://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.








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!


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›


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›


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›


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


Humidity % 5.0



Wort colour °L (EBC) 2.3 (5) 3.1 (7)

Total Protein (dry malt) % 11.5

Soluble protein % 3.5 4.3


Hartong 45° % 36.0

Viscosity cp 1.65

Beta-glucans Mg/L 250


Friability % 82.0

Glassiness % 2.5

NDMA ppb 2.5

Filtration normal

Saccharification time min normal

Attenuation limit % 90.0

CHÂTEAU PEATED MALT


Humidity % 4.5



Wort colour °L (EBC) 1.4 (2.5) 1.8 (3.7)




Hartong 45 % 34.0 43.0

Viscosity cp 1.57


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


Filtration normal

Phenols ppm 5 10

CHÂTEAU PALE ALE MALT


Humidity % 4.5



Wort colour °L (EBC) 3.1 (7) 3.8 (9)




Hartong 45° % 36.0

Viscosity cp 1.60



Friability % 82.0


NDMA ppb 2.5

Filtration normal



CHÂTEAU MUNICH LIGHT® MALT


Humidity % 4.5



Wort colour °L (EBC) 5.7 (14) 6.5 (16)




Hartong 45° % 36.0

Viscosity cp 1.60


Friability % 82.0

Glassiness % 2.5

NDMA ppb 3.0

Filtration normal



‹11›

CHÂTEAU MUNICH MALT


Humidity % 4.5



Wort colour °L (EBC) 8.8 (22) 10.6 (27)



Hartong 45° % 36.0

Viscosity cp 1.65

Friability % 78.0

Glassiness % 2.5

Filtration normal


CHÂTEAU CARA BLOND® MALT


Humidity % 5.0


Wort colour °L (EBC) 7.2 (18) 8.8 (22)

CHÂTEAU CARA RUBY® MALT


Humidity % 5.0


Wort colour °L (EBC) 16.7 (43) 21.9 (57)

CHÂTEAU BISCUIT MALT


Humidity % 4.7


Wort colour °L (EBC) 21.2 (55) 24.9 (65)

‹12›

CHÂTEAU MELANO LIGHT MALT


Humidity % 4.5



pH 5.5 5.7

Wort colour °L (EBC) 14.4 (37) 16.7 (43)

CHÂTEAU MELANO MALT


Humidity % 4.5


pH 5.3 5.6

Wort colour °L (EBC) 28.8 (75) 32.5 (85)

CHÂTEAU ABBEY® MALT


Humidity % 3.0 5.0


Fine-coarse difference % 1.0 2.0

Wort colour °L (EBC) 16.3 (42) 21.2 (55)

pH 5.5


‹13›

CHÂTEAU CAFÉ LIGHT® MALT


Humidity % 3.0 4.5



Wort colour °L (EBC) 83.5 (220) 106.1 (280)

Saccharification time normal

CHÂTEAU CARA TRAPPIST® MALT


Humidity % 6.0


Wort colour °L (EBC) 41.9 (110) 49.5 (130)

CHÂTEAU CRYSTAL® MALT


Humidity % 3.0 5.0



Wort colour °L (EBC) 55.2 (145) 58.9 (155)


CHÂTEAU ARÔME MALT


Humidity % 4.0



Wort colour °L (EBC) 36.3 (95) 40.1 (105)

pH 5.5


‹14›

CHÂTEAU BLACK MALT


Humidity % 4.0


Wort colour °L (EBC) 509.9 (1350)

CHÂTEAU SPECIAL B MALT


Humidity % 4.0


Wort colour °L (EBC) 94.8 (250) 132.5 (350)

CHÂTEAU CHOCOLAT MALT


Humidity % 4.0


Wort colour °L (EBC) 302.3 (800) 377.8 (1000)

CHÂTEAU CAFÉ MALT


Humidity % 4.0


Wort colour °L (EBC) 181.6 (480) 196.7 (520)

‹15›

CHÂTEAU WHEAT BLANC MALT


Humidity % 5.2


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)




Hartong 45° % 36.0 42.0

Viscosity cp 1.85

pH 5.8 6.1

CHÂTEAU MUNICH WHEAT MALT


Humidity % 5.0


Wort colour °L (EBC) 5.7 (14) 6.5 (16)


Kolbach Index % 38.0

Viscosity Cp 1.85

‹16›

CHÂTEAU DIASTATIC MALT


Humidity % 7.0


Wort colour °L (EBC) 1.4 (2.5) 2.0 (4)



Hartong 45° % 36.0 44.0


Viscosity cp 1.6

Friability % 78.0

Glassines % 3


CHÂTEAU PILSEN NATURE® MALT


Humidity % 4.5



Wort colour °L (EBC) 1.4 (2.5) 1.8 (3.5)

Post coloration °L (EBC) 2.6 (5.7)


Soluble protein % 4.0


Hartong 45° % 36.0 42.0

Viscosity cp 1.58

Ph 5.6 6.0


Friability % 85.0


PDMS 5.0

NDMA ppb 2.5

Filtration normal



Calibration: - above 2.5 mm

- rejected%

%

90.0

2.0

‹17›

Organic. A decision for nature.

Certified organic product

CHÂTEAU WHISKY LIGHT® & CHÂTEAU WHISKY


Humidity % 4.5



Wort colour °L (EBC) 1.4 (2.5) 1.8 (3.7)




Hartong 45 % 34.0 43.0

Viscosity cp 1.57


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


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)


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


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

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*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: [email protected]

mailto:[email protected]



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


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



Beer Recipe

‹22›

Get your beer inspired by

specialty malts from Belgium

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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


Final gravity: 20 -21°Plato

Alcohol: 8 - 9%

Colour: 4.2 - 5°L/10 - 12 EBC


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


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


Great Belgian Malts.

Great Beers.

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Time in minutes

*1 g = 0.035 oz1 kg = 2.20 lb

1 l = 0.264 gal1 hl = 26.42 gal






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


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



Alcohol: 6 - 7%

Colour: 4.2 - 6.1°L/10 - 15 EBC


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

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Time in minutes

*1 g = 0.035 oz1 kg = 2.20 lb

1 l = 0.264 gal1 hl = 26.42 gal






YEAST

Safbrew T-58 50-80 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


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


Original gravity: 13 - 14° Pl

Alcohol : 5.5 - 6 %

Colour: 17.4 - 19.3°L/45 - 50 EBC

from brown to dark brown


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.

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Time in minutes

*1 g = 0.035 oz1 kg = 2.20 lb

1 l = 0.264 gal1 hl = 26.42 gal






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


YEAST

Safbrew T-58 50-80 g / hl


‹26›

Castle Malts-. Brewers’ favourite

malts

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Time in minutes

*1 g = 0.035 oz1 kg = 2.20 lb

1 l = 0.264 gal1 hl = 26.42 gal






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: [email protected]


(800) 374-2739

www.brewerssupplygroup.com

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