Maris Otter® Ale Malt is prized all over the world for the incredibly rich and moreish Ales that it helps create. Our brewers tell us it is always flavourful, easy to brew with and returns that characteristic malt body that has made it famous over more than 50 years of barley cultivation.
Colour (IOB):
5.0 – 7.0
Tasting Notes:
Malty
Sweet
Biscuit
Usage:
Up to 100%
Beer Styles:
Light, Dark and Strong Mild’s; English Ales; Golden Ales; IPA’s; Stouts; Porters; Barley Wines
Typical Analysis:
| PARAMETER | IoB | EBC | ASBC |
| MOISTURE | 3.5% max | 3.5% max | 3.5% max |
| EXTRACT | 308 L°/kg | 81.5% | 81.5% |
| COLOUR | 5.0 – 7.5 EBC | 5.5 – 7.5 EBC | 2.5 – 3.3 °L |
| TN/TP | 1.30 – 1.65% | 8.00 – 10.3% | 8.00 – 10.3% |
| SNR/KI/ST RATIO | 38-43 | 43-48 | 43-48 |
| DP/DPWK/LINTNER | 45 min IoB | 140 min WK | 50 min °L |
The methods for measuring hot water extract are specifically laid down by the three main brewing institutions, the Institute of Brewing and Distilling in the UK (IOB), the European Brewing Convention (EBC), and the American Society of Brewing Chemists (ASBC). The system used by the ASBC is similar to the EBC method.
General Information:
Bred at PBI in Cambridge by Dr GDH Bell, the variety was taken up by Crisp farmers from the very beginning, since the barley thrives in the chalk soils and moist sea air of the North Norfolk coast.
The No. 19 floor at our Great Ryburgh Malting dates back to when Crisp began and has been producing malt virtually uninterrupted since the late 19th century.
We take our superior Maris Otter® Barley and Malt it in the traditional way; hand-turned, germinated slowly on the floors and kilned for over three days to maximise the robust flavours associated with Maris Otter® Ale Malt. The result is a rich malt of superior quality; a true celebration of heritage and malting knowhow.
Longer, gentle germination and kilning imparts unique and highly valued flavour and aromas. This is a unique product therefore no typical analysis is available.
Abbreviations:
OG – Original Gravity
A gravity reading taken just prior to yeast being added, or pitched, is referred to as the original gravity (OG). The OG will provide the brewer with a good idea of the potential alcohol percentage for that particular beer.
SG – Specific Gravity
The Specific Gravity is a key measurement in determining when your beer or cider has completed the fermentation process and ready for bottling. The most commonly used tool to measure this is a Hydrometer.
FG – Final Gravity
If the fermentation is finished, the specific gravity is called the final gravity. For example, for a typical strength beer, original gravity (abbreviated OG) could be 1.050 and FG could be 1.010.
IBU – International Bitterness Units
International Bitterness Units are a chemical/instrumental measurement of the number of bittering compounds, specifically isomerized and oxidized alpha acids, polyphenols and a few other select bittering chemicals, that make your beer taste bitter.
EBC – European Brewery Convention
EBC Colour Units is the method established by the European Brewery Convention for assessing the colour of wort or beer.
ABV – Alcohol by volume
ABV is the standard measurement to assess the strength of a particular beer. The higher the ABV, the more alcohol that beer contains. Lighter beers range from 4-4.5% ABV, with percentages getting higher with heavier styles of beer.
PPG – Points per Pound per Gallon.
PPG relates the amount of gravity points, contributed by one pound in one gallon of water. It refers to the overall yield obtained from the mash in terms of the amount of wort collected.
AA – Alpha Acids
Alpha Acids are a compound in hops that add bitterness to a beer. This measurement tells you how much bitterness will be attributed to the beer by a particular hop strain. The AA is typically given as a percentage and can vary based on hop strain and crop year.
Mild’s – Mild Ale
Mild’s are a variety of mild ale with a predominantly malty palate.
°L - Degrees Lovibond
The °L scale is a measure of the colour of a substance, usually beer, whiskey or sugar solutions. The determination of the degrees Lovibond takes place by comparing the colour of the substance to a series of amber to brown glass slides, usually by a colorimeter.
TN/TP - Total Nitrogen / Total Protein
The TN/TP are measured in percent. In general, Brewers want minimal protein in their malt because it has little brewing value except for enzymes and foam.
SP/SN – Soluble Protein / Soluble Nitrogen
The percentage of protein (or nitrogen) that is soluble in water is expressed as a SP (soluble protein) or SN (soluble nitrogen) value.
SNR - Soluble Nitrogen Ratio; KI – Kolbach Index; ST Ration – Soluble Total
The percentage of protein (or nitrogen) that is soluble in water is expressed as a SP (soluble protein) or SN (soluble nitrogen) value. This is used to calculate the S/T (soluble/total) or SN/TN (soluble nitrogen/total nitrogen) rations, also called the Kolbach Index.
The three ratios are equivalent to each other and also can be expressed as the soluble nitrogen ratio (SNR). In all cases, the value results from dividing the soluble protein (or nitrogen) value by the percent protein (or total nitrogen).
S/T values above 35% indicate highly modified malts suitable for infusion mashing, while values above 45% can result in thin-bodied beer. Under-modified malt (with an S/T of 30–35%) requires multiple temperature rests or decoction.
DP – Diastatic Power; DPWK – Diastatic Power Windisch-Kolbach; LINTNER – Measurement of Diastatic Power
Related to extract and protein values is the “diastatic power” (DP), the ability of the enzymes in the malt to convert starches to sugars. This is important when base malt is used in conjunction with other starch-containing, but enzyme-poor malts, and unmalted adjunct grains. For North American and British malt, diastatic power is measured in degrees Lintner.
The Continental European equivalent unit of measure for DP is °WK (Windisch-Kolbach). The two units can be converted using the following formulas:
°WK = (°L x 3.5) – 16