Muntons

470-560L. A roasted malt colored to a higher degree than Chocolate Malt in the roasting process. Black Malt has no diastatic activity and no fermentable extract and is simply used to add flavor and color in dark beers such as milds, porters and stouts. Fl

340-450L. This is a roasted malt imparting brown color, nutty toasted flavor and body to dark beer in English Ale brewing where its pleasant characteristic flavor is required. Flavor contributions: rich, roasted coffee, dry.

60L

Gives a sweet caramel flavor and provides body. Typical Color L: 60 Flavor contributions: sweet, pronounced caramel.

3L
Maris Otter has long been a favorite of English breweries, thanks to its rich, nutty flavor and its low protein which allows it to clear quickly. Great base malt for any beer recipe.

2.5L. Made using slightly higher nitrogen than pale malt, has good diastatic activity allowing the use of a high percentage of adjuncts in the grist formulation. Flavor contributions: mild, malty

1.25L. A well-modified pale colored malt with good levels of diastatic activity used as the raw material in many beer styles.

470-560L. Raw unmalted barley is roasted until it reaches its characteristic intense color. In brewing roasted barley is used to impart a "dry" bitterness to finished beers and is often used in the production of stout. Flavor contributions: coffee, intens