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    Distilling Malts

    Uploaded by

    Rajeev Kumar Yadav
    This document contains information about several types of malt produced by Crispmalt including: - High Diastatic Power (HDP) malt which has a high enzyme content and can convert other grains even at 10% addition. - Peated Pot Still malt which has notes of peat smoke and phenol and a high alcohol yield potential. - Premium Pot Still malt which is enzyme rich and high yielding with a neutral flavor profile. - Scottish Peated malt which is produced using a wet smoking method to fully penetrate smoke flavor and is available in light, medium, and heavy peat levels.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Distilling Malts

    Uploaded by

    Rajeev Kumar Yadav
    21 views4 pages
    This document contains information about several types of malt produced by Crispmalt including: - High Diastatic Power (HDP) malt which has a high enzyme content and can convert other grains even at 10% addition. - Peated Pot Still malt which has notes of peat smoke and phenol and a high alcohol yield potential. - Premium Pot Still malt which is enzyme rich and high yielding with a neutral flavor profile. - Scottish Peated malt which is produced using a wet smoking method to fully penetrate smoke flavor and is available in light, medium, and heavy peat levels.

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    Distilling malts

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    Distilling Malts (1)

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    This document contains information about several types of malt produced by Crispmalt including: - High Diastatic Power (HDP) malt which has a high enzyme content and can convert other grains even at 10% addition. - Peated Pot Still malt which has notes of peat smoke and phenol and a high alcohol yield potential. - Premium Pot Still malt which is enzyme rich and high yielding with a neutral flavor profile. - Scottish Peated malt which is produced using a wet smoking method to fully penetrate smoke flavor and is available in light, medium, and heavy peat levels.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    21 views4 pages

    Distilling Malts

    Uploaded by

    Rajeev Kumar Yadav
    This document contains information about several types of malt produced by Crispmalt including: - High Diastatic Power (HDP) malt which has a high enzyme content and can convert other grains even at 10% addition. - Peated Pot Still malt which has notes of peat smoke and phenol and a high alcohol yield potential. - Premium Pot Still malt which is enzyme rich and high yielding with a neutral flavor profile. - Scottish Peated malt which is produced using a wet smoking method to fully penetrate smoke flavor and is available in light, medium, and heavy peat levels.

    Copyright:

    © All Rights Reserved
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    of 4

    HIGH DIASTATIC POWER

    (HDP) MALT

    TASTING NOTES
    N E U T R A L F L AVO U R

    DIASTATIC POWER
    160°IoB (dry)/600°WK/176°Lintner

    F rom barley grown in central Scotland and malted at our Alloa maltings, our
    HDP Malt is used to produce grain whisky as well as other spirits where the
    majority of the grain bill lacks enzymes for conversion. At just 10% addition,
    this malt will convert any starch–rich cereal such as wheat, rice or maize.

    This can be used at normal malt mashing temperatures with our flaked products
    to produce American-style whiskies. HDP Malt is known as Distillers Malt in
    the USA.

    TYPICAL ANALYSIS
    PARAMETER IoB EBC ASBC

    MOISTURE 6.5% _ _

    DU 60 _ _

    DP 160°IoB (dry) 600°WK 176°Lintner

    +44 (0)1328 829 391 [email protected] CRISPMALT.COM


    PEATED POT STILL MALT

    TASTING NOTES
    P E AT S M O K E , P H E N O L I C

    PSY
    410 Litres of alcohol – per tonne

    U tilising peat from Aberdeenshire and the same spring barley as


    our Premium Pot Still Malt, we slowly peat our malt to give fullest
    absorption of phenols by each grain. This results in a depth of flavour that
    will not fade in storage and will provide that hallmark peat character in
    your whisky.

    Our heavy peated malt is measured at upwards of 50 ppm of total phenol.

    TYPICAL ANALYSIS
    PARAMETER IoB EBC ASBC

    MOISTURE 4.3%
    SOLUBLE EXTRACT AS IS 78.6% 80% 80%
    FERMENTABILITY 87.2% n/a n/a
    PSY 410 laa/t n/a n/a
    TN (MALT) 1.45% 9.0% 9.0%
    SNR 38.0 43.0 43.0
    FRIABILITY 93%

    +44 (0)1328 829 391 [email protected] CRISPMALT.COM


    PREMIUM POT STILL MALT

    TASTING NOTES
    N E U T R A L M A LT F L AVO U R

    PSY
    410 Litres of alcohol – per tonne

    M ade from spring distilling approved varieties, our Premium Pot


    Still Malt is GN free to avoid any ethyl carbamate issues in the still.
    Flavourful and high alcohol yielding, this malt is the workhorse of many
    a Scottish distillery. The north east of Scotland produces especially low
    nitrogen barley which translates into excellent spirit yield in the distillery.

    With enough diastatic power to convert itself and other malts, you can
    combine it with our speciality malts to create complex and layered whiskies.

    TYPICAL ANALYSIS
    PARAMETER IoB EBC ASBC

    MOISTURE 4.3% _ _

    SOLUBLE EXTRACT AS IS 78.6% 80% 80%


    FERMENTABILITY 87.2% n/a n/a
    PSY 410 laa/t n/a n/a
    TN (MALT) 1.45% 9.0% 9.0%
    SNR 38.0 43.0 43.0
    FRIABILITY 93% _ _

    +44 (0)1328 829 391 [email protected] CRISPMALT.COM


    SCOTTISH PEATED MALT

    TASTING NOTES
    P E AT S M O K E , P H E N O L I C

    PSY
    410 Litres of alcohol – per tonne

    W e’ve been making peated malt at our Speyside maltings in Portgordon


    for the past 20 years. We supply distillers not just in Scotland but
    all over the world including prominent whisky makers in Japan, the USA,
    Australia, Europe and England.

    Our peated malt is prized for its intense smoke character and this is all down
    to our wet smoking method which allows the peat smoke to penetrate the
    barley kernel fully. We can provide various levels of peating dependent on the
    customer’s requirements and typically produce three levels of “smokiness”;
    lightly peated malt (15 ppm phenol), medium peated malt (25ppm) and
    heavy peated malt (50ppm). Higher levels of phenol are available on request.

    TYPICAL ANALYSIS
    PARAMETER IoB EBC ASBC

    MOISTURE 4.3% _ _

    SOLUBLE EXTRACT AS IS 78.6% 80% 80%


    FERMENTABILITY 87.2% n/a n/a
    PSY 410 laa/t n/a n/a
    TN (MALT) 1.45% 9.0% 9.0%
    SNR 38.0 43.0 43.0
    FRIABILITY 93% _ _

    +44 (0)1328 829 391 [email protected] CRISPMALT.COM

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