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Muntons Crystal Malt 240 1065C
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Muntons Crystal Malt 240

Kopper/rød/amber i fargen, søt toffee, kjeks, nøttete maltsmak. Farge og smak økes jo mørkere Crystal malt du bruker. Stivelse er krystallisert.

Typisk brukt i IPA, Bitter, Mild, Stout, Porter

Muntons om Maltproduksjon:

En film finner du her.


Incoming grain is received at moisture levels of between 14% and 20%. Every load is sampled, inspected and tested at the intake point. Once tipped the grain is cleaned through dressers to remove stones, foreign objects, dust and straw.

The grain is then dried to achieve the desired moisture level of 12% – 12.5%. This process ensures that the grain is uniform (a lorry may have barley from different fields, for example), and prevents natural germination and mould development.

Once the dressing and drying processes are complete, the grain is stored in silos.


Steeping or soaking in water is the first stage of malt production. Steeping typically takes between 40 and 56 hours during which time 2 or 3 water changes and corresponding air rests will take place. At the end of the steeping period the grain will contain approximately 45% moisture.


Following steeping the grain is transferred to a germination unit. Over the next 4-5 days the grain is encouraged to grow under controlled conditions. It is during this time that natural enzymes are produced that will start the conversion of starch into sugars.

At this stage the germinating grain is known as ‘green malt’.


Green malt is transferred to kilns for warm air drying to arrest the germination process and reduce the moisture content of the grain to 3-4%.The kilning process takes around 18 – 24 hours. At this stage the malt takes on its distinctive flavour and colour.

After kilning, the rootlets (or culms) are removed from the grains and pelletised into a co-product. 

The resultant product – Malted Barley.

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