Castle Malting Brochure Eng

Malts from the country famous for its beers
CONTENTS Introduction ...........2 Castle Malting traditions and innovations.....3 Revolution in malt roasting...........4 Eco malt production...5 Malts offered by Castle Malting.......6-9 Exclusive line of Chteau malts...10 Organic malts by Castle Malting.....11 Malt specifications.........12-20 Logistics and packaging.21 Yeast.22 Hops....23 Spices.......24 Belgian candy sugars ...25 Beer glasses and caps........26 Brewers services..........27 BrewMalt application for iPhone and iPad.28 Analyses carried out in our laboratory.......29 Beer recipes....:..........30-37
www.castlemalting.com
Tens of Belgian specialty malts. Get yours.
Castle Malting offers you a wide range of base and specialty malts of the highest quality, allowing you to brew any beer style from Pilsen to White, the darkest Abbey and various organic beers. The reliability of our services is highly valued by more and more brewers around the world. Castle Malting guarantees: 100% traceability of malt from the barley field up to the malt delivered to your brewery, applying and complying with The European Decree UE 178-2002 of the European Council regarding traceability; Complete absence of any genetically modified organisms in all our malts, as defined by European Directive 2001/18/EC, which means that all our malts are GMO FREE guaranteed; Traditional production process of over 9 days - a solid warranty of high modification of the grain and top quality premium malts! Strict conformity with the internationally accepted HACCP requirements (Hazard Analysis of Critical Control Points) currently in force and the ISO 22000 Food Safety Management System; Quality analyses of barley and finished malt carried out in our state-of-the-art laboratory and confirmed by the biggest brewing laboratories in the EU; Analysis sheets for malt delivered to you are available for printing directly on our site www.castlemalting.com (available in 19 languages!); Malt available for ordering in whole grain and crushed form; Malt deliveries in any type of packaging: bulk, 25kg bags, 50 kg bags, 400 1,250 kg Big Bags. Wrapped-up pallets of 1,000 kg (25 kg bags) and of up to 1,250 kg (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 new beer recipes. We are at your disposal for the development of any type of malt as per your own specifications. www.castlemalting.com
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The incontestable leader in specialty malts!

Castle Malting is located in Beloeil, Belgium, beside a splendid castle. Belgium, the home of Castle Malting, is, probably, the closest place to heaven for most beer lovers. Undoubtedly Belgium is the country of beer. Which other one can offer more than 1220 brands? The respect one normally finds for fine wine in most countries is accorded, in Belgium, to its beers.
To satisfy the quality requirements of these numerous beers, Belgian maltsters have developed over the centuries many types of specialty malts.
Belgium is the malt Mecca of the world, exporting its malts to more than 120 countries. The unique properties of Belgian malts are essential to all famous Belgian beers just as much as their unique brewing processes. Belgian malts offer quality and performance profiles that differ markedly from malts produced anywhere else. They have unique characteristics in terms of flavour, clarity of wort, colour, yield and other parameters. Established in 1868, Castle Malting is the oldest malting company in Belgium and one of the oldest in the world. Castle Malting is renowned for its individuality and for its uncompromising standards of malt quality. More than 1600 brewers in 116 countries have chosen the malt produced by Castle Malting. Castle Maltings 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 best and most suitable malting barley for each malt, like our ancestors did in the past. Castle Maltings modern business approach makes it possible to deliver high quality malt at very competitive prices. Additionally, the nearby port of Antwerp, the worlds 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 our plant enables us to meet all the requirements, from micro- up to large breweries.
DISCOVER THE VARIOUS BASE AND SPECIALTY MALTS OFFERED BY CASTLE MALTING!
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www.castlemalting.com
Redefining Malt Roasting

With its brand new, innovative roasting facilities Castle Malting revolutionizes malt roasting processes and produces a broad range of specialty malts with exceptional taste and aroma properties. Moreover, Castle Malting offers today a number of new specialty malts as well as an expanded range of organic malts. Owing to the unique engineering design of our roasting facility, the advantages of our caramelized and roasted malts are: even more flavour higher caramelization rate less bitterness and less astringency in higher colourations.
Eco Malts for Your Eco Beers!

Adhering strictly to a policy of preserving a healthy planet for the future generations, we make regular evaluations of our environmental performance and strive to further enhance our ecological efficiency. That is why for producing our malts we have in place a manufacturing process totally respectful of the environment from the beginning to the end.
What makes us an eco-friendly, environmentally aware malting plant? Deliveries of barley by barge to reduce trucking and hence
environmental pollution
A cogeneration unit for producing electricity and heat for malt drying Heat recuperation at the malt drying stage Heat recuperation at the malt roasting stage Installation of photovoltaic panels on 1000 m2 on the factory roofs Installation of speed variators and high-yield motors Installation of a waste biomethanization unit (project) Electronic orders, invoices, analysis data sheets etc Recuperation of malt production waste for animal fodder At Castle Malting every day is Earth Day !
MALT Chteau Pilsen 2RS; 6RW

2.5 3.5 EBC 1.5 1.9L
DESCRIPTION
Features: The lightest coloured Belgian malt. Produced from the finest European malting barley varieties. Kilned at up to 80 - 85C. Characteristics: The lightest in colour, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Chteau Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt. Specifications: Page 12 ALSO AVAILABLE AS ORGANIC!
USAGE
All beer types
Up to 100% of the mix
Chteau Peated
Phenols: 5-10 ppm
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 Chteau Peated malt tastes like a forest fire - but in a good way!! It has a rich head and a mouthfeel similar to sparkling ale. Specifications: Page 13 ALSO AVAILABLE AS ORGANIC! Features: Belgian Vienna base malt. Lightly kilned at up to 85-90C with shorter "cure" duration.
Scottish ale, porters, smoked beer, special beers
Up to 5% of the mix
Chteau Vienna
5 7 EBC 2.4 3.2L
Characteristics: Imparts a richer flavour of malt and grain than Pilsen malt and adds subtle aromas of caramel and toffee. Chteau Vienna malt is kilned at slightly higher temperatures than Pilsen Malt. As a result Chteau 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 Chteau Vienna malt is slightly lower than that of Pilsen Malt. Nevertheless, our Chteau Vienna malt has a sufficient enzymatic activity to be used in combination with large proportion of specialty malts. Specifications: Page 13 Features: Belgian light-coloured base malt. Kilning at up to 90-95C.
All beer styles, Vienna lager. To enhance colour and aroma of light beers
Chteau Pale Ale

7 9 EBC 3.2 3.9L
Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavour and additional colour. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Chteau Pale Ale malt is kilned longer and is usually better modified, providing a more pronounced flavour than Pilsen 2RS. The enzymatic activity of Chteau Pale Ale malt is sufficient when used with large proportion of non-enzymatic specialty malts. Specifications: Page 14 ALSO AVAILABLE AS ORGANIC!
Pale ale styles and bitter beers, most traditional English beer styles
Chteau Munich Light 15 EBC Chteau Munich

25 EBC 6.2L & 9.9L
Features: Belgian specialty malt of Mnich type. Kilned up to 100-105C. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, Pale ale, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles amber, brown, without affecting the foam stability and body. Is also used in small quantities in combination with Chteau Pilsen 2RS to produce light colour beers, improving the strong and dark malty flavour and giving the beer a richer colour. Enhances the taste of character beers, bocks beers. Specifications: Page 14, 15 ALSO AVAILABLE AS ORGANIC! Up to 60% of the mix
MALT Chteau Melano Light 40 EBC & Chteau Melano

80 EBC 15.6L & 30.6L
DESCRIPTION
Features: Belgian Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to 130C. Chteau 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.
Specifications: Page 15, 16
USAGE
Amber and dark beers, Scottish Up to type and red 20% of coloured beers the like Scottish ales, mix amber ales, red ales, and Irish ales
Features: Belgian brown malt. Specially germinated and kilned at up to 110C.
Chteau Abbey
45 EBC 17.4L
Characteristics: Chteau Abbey malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Chteau Abbey malt has a bitter flavour which mellows on ageing, and can be quite intensely flavoured. Chteau Abbey malt is typically used as a small proportion of the grist in the production of beers requiring some substantial depth of colour.
Specifications: Page 16 ALSO AVAILABLE AS ORGANIC!
Pale ale beers, Up to Abbey beers, brown porter and 10% of special beers, in a the diverse range of mix British beers
Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied at up to 160C.
Chteau Biscuit
50 EBC 19.3L
Characteristics: Chteau Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit-like aroma and flavour. Promotes a light to medium warm brown colour of 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
Chteau Cara Blond

20 EBC 8.1L
Features: A pale Belgian caramel-style malt. High temperature of germination. Taste development at up to 220C, intense aroma. Characteristics: Chteau Cara Blond imparts a mild caramel-sweet aroma adding golden colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.
Light lagers, light ales, with little or no alcohol, white beers
Chteau Cara Ruby

50 EBC 19.3L
Features: A medium Belgian caramel-style malt. High temperature of germination. Taste development at up to 220C, intense aroma. Characteristics: Chteau Cara Ruby malt imparts a rich caramel-sweet aroma and a toffee-like flavour, adding light amber to reddish colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.
Brown Ales, Brune des Flandres, Bock, Scottish Ales
Features: A dark Belgian caramel-style malt. High temperature of germination.
Chteau Cara Gold Taste development at up to 220C, intense aroma.

120 EBC 45.6L 7 Characteristics: Chteau Cara Gold malt imparts a strong caramel-sweet aroma and unique toffee-like flavour, adding a rich amber colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.
Brown and dark beers
MALT Chteau Arme

100 EBC 38.1L
DESCRIPTION
Features: Belgian aromatic malt. High germination temperature, kilning at up to 115C to develop much aroma. Characteristics: Chteau Arme malt provides a rich malty aroma and flavour to amber and dark lager beers. Compared to other traditional coloured malts, Chteau Arme has a higher diastatic power and imparts a smoother bitterness.
Specifications: Page 16
USAGE
Special very aromatic beers
Chteau Crystal
150 EBC 56.8L
Features: Distinct Belgian aromatic malt with special caramelization Aromatic and coloured beers. developed by Castle Malting. Particular germination process. Caramelized in several steps to develop unique aroma and flavour. Perfect for any beer in Up to which high profile 20% of Characteristics: This caramel-copper coloured malt provides a rich malt malt is required. the flavour and aroma to amber and dark lager beers. Compared to other traditional coloured malts, Chteau Crystal has an even stronger diastatic Excellent choice for mix power and imparts a smoother bitterness. Belgian ales and Specifications: Page 16 ALSO AVAILABLE AS ORGANIC! German bock beer Stouts, porters, Scottish ale, dark Belgian style beer, slightly in brown ales for hints of fresh roasted coffee
Chteau Caf Light Features: Belgian coffee malt. Taste development at up to 200C. 250 EBC & Chteau Characteristics: Chteau Caf malts impart a nutty and light to reach coffee Caf 500 EBC
94.3 L & 188.1L 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.
Chteau Special B
300 EBC 113.1L
Features: Very special Belgian dark malt, obtained through specific double roasting 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, dubbels, porters, brown ales, doppelbocks
Features: Belgian chocolate malt. Torrefied at 220C and then quickly cooled when the desired colour is reached.
Chteau Chocolat
900 EBC 338.1L
Characteristics: Chteau Chocolat malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Chteau Chocolat malt is Brown, strong, darker used to adjust the colour of beer and imparts a nutty, toasted flavour. and black beers, such Chteau Chocolat malt shares many of the characteristics of Black Malt but as porters, stouts and brown ales provides a less bitter flavour than Black malt and is lighter than Black, because it is roasted for a slightly shorter period of time and the end temperatures are not so high.
Up to 7% of the mix
Chteau Black
1500 EBC 563.1L
Features: Malt Black 1500 EBC. The darkest malted barley. Torrefied at up to 230C. Characteristics: Enhances the aroma of character beers by producing a more stringent flavour than other coloured malts. Imparts a slight burnt or smoky flavour.
Specifications: Page 17 ALSO AVAILABLE AS ORGANIC! Features: Unique roasted malt. Torrefied at up to 225C.
Very coloured beers, stouts and porters
3 - 6% of the mix
Chteau Black of Black

400 600 EBC 150.6 225.6L
Up to
Characteristics: This very special roasted malt offers a great advantage: Chteau Black 5% of Of Black gives the beer the flavour and aroma typical of the traditional Black malt From amber to very without intensifying the beers colour. Imparts well-balanced and agreeable roasted coloured beers, Stouts the mix notes to the finished beer. Now you can brew an amber-coloured beer with a more and Porters pronounced roasted character, which had not been possible until Castle Malting 8 created its unique technology for producing Chteau Black Of Black. Specification: Page 17
MALT
DESCRIPTION
Features: Raw roasted barley. Torrefied up to 230 C. The length of roasting time determines the darkness of the grain. Characteristics: Chteau Roasted Barley is a highly roasted barley that imparts a burnt, grainy, coffee-like flavor to your beer. It has many characteristics of Chteau Black malt, though it is far more complex. It actually has some starch that can be converted during the mash, thus impacting the specific gravity. Chteau Roasted Barley will also lend to the sweetness to the beer. If compared to Chteau Chocolat and Chteau Black malts, roasted barley produces the lightest colored head. Imparts a deep red mahogany color to beer and very strong roasted flavor. Gives dryness to Porters and Stouts.
USAGE
%
2-4% in Brown ales, or 3-10% in Porters and Stouts
Chteau Roasted Barley

1200 1400 EBC 450.6 525.6L
Stouts, Porters, Nut Brown Ales and other dark beer styles
Chteau Wheat Blanc

3.5 5.0 EBC 1.8 2.3L
Features: Belgian wheat malt. Kilned at up to 80 - 85C. Characteristics: Enhances the peculiar taste of wheat beers. Chteau Wheat Blanc malt is essential in making wheat beers but is also used in barley malt-based beers (35%) thanks to its protein level that gives the beer a fuller mouthfeel and enhanced head stability. Specifications: Page 18 ALSO AVAILABLE AS ORGANIC!
Wheat beers, white, light beers, beers with low or no alcohol
Chteau Wheat Munich

15EBC 6.1L
Features: Very special Belgian wheat malt of the Mnich type. Kilned at up to 100-105C. 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. Specifications: Page 18 Features: Enzymatic malt. Produced from the finest European barley varieties. Characteristics: Provides the necessary diastatic power in mashing when lowenzyme malt or unmalted grain is used; raises the extraction efficiency. Specifications: Page 18 Features: For the production of Chteau Distilling malt, barley is steeped to 44 - 46% moisture, slightly higher than normally required for Pilsen- or Lager-style malts. Germination temperatures vary between 12C - 16C for a period of five days. Kiln cycles start at 50 - 60C rising to 70 - 75C. Characteristics: Distilling malt is produced especially for the distilling industry. Used for the production of premium-quality whisky, Chteau Distilling promotes high fermentability, adequate enzyme potential and soluble nitrogen (protein) levels. Our Chteau Distilling malt is gently kilned to preserve enzymes and maximize fermentability. Specification: page 19 Features: Our Chteau 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. Specifications: Page 19 ALSO AVAILABLE AS ORGANIC!
Dark wheat beer styles, weizenbocks, stouts or in smaller proportions to add body and head retention to other dark ales
Chteau Diastatic
2.5 4.0 EBC 1.4 2.0L
Any type of beer
Chteau Distilling 2.5 - 3.7 EBC 1.4 - 1.8 L
Any type of whisky
Chteau Whisky Light

Phenols 15-25 ppm &
Chteau Whisky
Phenols 30-45 ppm
Any type of whisky for a distinct smoky flavour of real Scotch whisky
Other specific malts are also at your disposal, just ask for what you want!
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STORAGE & SHELF LIFE:

Malt should be stored in a clean, cool (< 22 C), dry (< 35 RH %) and pest free environment. If these conditions are observed, we recommend using all whole kernel products within 18-24 months from the date of manufacture and all milled products within 3 months. Improperly stored malts can lose freshness and flavor.
Exclusive Line of Chteau Malts

MALT Chteau Buckwheat
4 15 EBC 2.1 6.2L
DESCRIPTION
Features: Malted from a pseudo-cereal, Chteau Buckwheat malt is used to produce gluten-free beer. Characteristics: Chteau Buckwheat malt has the suitable properties for replacing barley malt in order to produce gluten-free beer. Adds a particular nutty and malty flavor to your beer. It also can be used in specialty beers to render a rich and deep tone. Specifications: Page 20 ALSO AVAILABLE AS ORGANIC! Features: Chteau Oat is produced from de-husked oat kernels. This type of malt has a very low diastatic power and moderate extract values.
USAGE
Any type of gluten-free beer
50 100 % of the mix
Chteau Oat
2.3 EBC 1.4L
Dark beers, porters, Characteristics: Chteau Oat gives a distinctive silkiness to the beer. Great for stouts, enhancing body, head retention, and flavor of dark beers. Used as a flavor adjunct, it robust British enhances a biscuit taste in the beer and gives it a unique texture and a creamy ales, winter mouthfeel. Adds texture and flavor to any dark English beer style. beers Specifications: Page 20 ALSO AVAILABLE AS ORGANIC! Features: Chteau Spelt is a pale, well-modified type of malt. Made from a hardBelgian grained species of wheat (heirloom wheat), it has a higher protein level when compared to other wheat malts. saison, wheat Characteristics: It imparts a sweet nutty flavor, adds a spicy aroma and an earthy beers, special beers character to your beer. Great for Belgian Saison and Wheat beer styles.
Chteau Spelt
3 7 EBC 1.7 3.2 L
Chteau Smoked
4- 12 EBC 2.1 5.1L
Features: Enzymatically active special type of malt used in the production of a wide variety of beer styles. Characteristics: Smoked over beech wood. It develops an intense smoky and sweetkey flavor in your beer.
Smoked beers, Rauchbier, Alaskan smoked ales, Scottish ales Any ale or lager, wheat beers, light beers for optimizing the pH level
Chteau Acid
6 12 EBC 2.8 5.1L
Features: It is an acidulated with lactobacilli barley malt which lowers the mash pH and is used when brewing with bicarbonate-rich water. Characteristics: Chteau Acid improves the performance of the hydrolytic enzymes and provides a better mash working. It also intensifies the fermentation by adjusting the pH level. Acid malt enhances a well-rounded taste in your beer and gives stability to its flavor.
Up to 5% of the mix
Chteau Rye
4 10 EBC 2.1 4.3L
Features: A fully modified de-husked type of malt with high -Glucan content. It performs well in a single temperature infusion mash.
Rye ales and Up to lagers, Characteristics: Gives a golden color to your beer. This malt imparts a unique touch of special beers, 100% of the mix rye flavor and adds an interesting complexity by performing a new twist in many wellseasonal known beer styles. beers Specifications: Page 20 ALSO AVAILABLE AS ORGANIC!
Chteau Chit Features: Flattened grains of chit wheat malt - lightly kilned type of malt produced Wheat Malt Flakes from steeped wheat that has been germinating for a very short period of time.
3 7 EBC 1.7 3.2L
Characteristics: Chit wheat malt flakes retain many of the characteristics of raw wheat and are used to improve foam stability and balance malt with high solubility. The flakes can be added directly into the mash. Specifications: Page 20 ALSO AVAILABLE AS ORGANIC!
Any type of beer
Chteau Chit Features: Lightly kilned type of malt produced from steeped barley that has been Barley Malt Flakes germinating for a very short period of time.
3 7 EBC 1.7 3.2L
Characteristics: Chit Barley Malt Flakes retain many of the characteristics of raw barley and are used to improve foam stability and to balance malt with high solubility. Impart a rich dry-grainy flavor to beer and are used primarily in stout. This malt improves head formation and stability.
Any type of beer
Up to 40% of the mix 10
Committed to a healthy environment!
Castle Malting is happy to offer a wide range of Organic Malts.
Chteau Pilsen Nature Chteau Pale Ale Nature Chteau Munich Light Nature Chteau Munich Nature Chteau Cara Blond Nature Chteau Abbey Nature Chteau Cara Ruby Nature Chteau Biscuit Nature Chteau Cara Gold Nature Chteau Crystal Nature Chteau Special B Nature Chteau Chocolat Nature Chteau Black Nature
Chteau Peated Nature Chteau Whisky Light Nature Chteau Whisky Nature Chteau Wheat Blanc Nature EXCLUSIVE LINE OF CHTEAU MALTS Chteau Buckwheat Nature Chteau Oat Nature Chteau Spelt Nature Chteau Smoked Nature Chteau Acid Nature Chteau Rye Nature Chteau Chit Wheat Nature Chteau Chit Barley Nature
(flakes) (flakes)
Certified organic products

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Malting with passion for your brewing success!
CHTEAU PILSEN 2RS MALT

PARAMETER Moisture Extract (dry basis) Difference fine coarse Wort colour Post coloration Total Protein (dry malt) Soluble protein Kolbach Index Hartong 45 Viscosity Beta-glucans Ph Diastatic power Friability Glassiness (whole grains) PDMS NDMA Filtration Saccharification time Clarity of wort Calibration: - above 2.5 mm - rejected % % 90.0 min ppb WK % % UNIT % % % EBC (L) EBC (L) % % % % cp mg/L 5.6 250 9.0 4.0
Also available as organic
MIN
MAX 4.6
80.0 1.0 2.5 3.5 (1.9) 5.7 (2.6) 11.5
38.0 35.0
44.0 43.0 1.6 250 6.0
80.0 2.5 5.0 2.5 normal 15 clear
2.0
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Great beer? No magic, just Castle Malting malts!

CHTEAU PEATED MALT
PARAMETER Moisture Extract (dry basis) Difference fine coarse Wort colour Total Protein (dry malt) Soluble protein Kolbach Index Hartong 45 Viscosity Beta-glucans pH Diastatic Power Friability Glassiness Calibration above 2.5 mm Saccharification time Clarity of wort Filtration Phenols ppm 5 clear normal 10 WK % % % 90.0 15 UNIT % % % EBC (L) % % % % cp Mg/L 5.7 285 84.0 2.5 80.0 1.1 2.5 (1.5) 9.0 3.5 35.0 34.0 2.5 3.7 (2.0) 11.5 4.4 45.0 43.0 1.6 250 5.9
MIN
MAX 4.5
CHTEAU VIENNA MALT

PARAMETER Moisture Extract (dry basis) Difference fine coarse Wort colour Total Protein (dry malt) Soluble protein Kolbach Index Hartong 45 Viscosity Beta-glucans Diastatic power Friability Glassiness NDMA 13 Filtration Saccharification time Attenuation limit min % 90.0 UNIT % % % EBC (L) % % % % cp Mg/L WK % % ppb normal normal 250 82.0 2.5 2.5 3.5 37.0 36.0 1.6 250 80.0 1.5 5.0 (2.4) 2.5 7.0 (3.2) 11.5 4.3 45.0 MIN MAX 5.0
Your brewing dreams come true!
CHTEAU PALE ALE MALT

PARAMETER Moisture Extract (dry basis) Difference fine coarse Wort colour Total Protein (dry malt) Soluble protein Kolbach Index Hartong 45 Viscosity Beta-glucans Diastatic power Friability Glassiness (whole grains) NDMA Filtration Saccharification time Attenuation limit min % UNIT % % % EBC (L) % % % % cp Mg/L WK % % ppb
MIN 80.0 1.0 7.0 (3.2) 3.5 38.0 36.0
MAX 4.5 2.0 9.0 (3.9) 11.5 4.3 45.0 1.60 250
200 82.0 2.5 2.5 normal normal 90.0
CHTEAU MUNICH LIGHT MALT

PARAMETER Moisture Extract (dry basis) Difference fine coarse Wort colour Total Protein (dry malt) Soluble protein Kolbach Index Hartong 45 Viscosity Diastatic power Friability Glassiness NDMA Filtration Saccharification time Attenuation limit min % UNIT % % % EBC (L) % % % % cp WK % % ppb
MIN 80.0 1.0 14.0 (5.8) 3.5 37.0 36.0
MAX 4.5 2.0 16.0 (6.6) 11.5 4.3 43.0 1.60
200 82.0 2.5 3.0 normal normal 79.0 14
The mystery behind your beer!
CHTEAU MUNICH MALT

PARAMETER Moisture Extract (dry basis) Difference fine coarse Wort colour Total Protein (dry malt) Kolbach Index Hartong 45 Viscosity Friability Glassiness Filtration Saccharification time min UNIT % % % EBC (L) % % % cp % %
MIN 80.0 1.5 22.0 (8.8) 38.0 36.0
MAX 4.5 2.5 27.0 (10.7) 11.5 47.0 1.65
78.0 2.5 normal normal
CHTEAU CARA BLOND MALT

PARAMETER Moisture Extract (dry basis) Wort colour UNIT % % EBC (L)
MIN 78.0 18.0 (7.3)
MAX 5.0 22.0 (8.8)
CHTEAU CARA RUBY MALT

MIN 76.0 43.0 (16.7)
MAX 5.0 57.0 (21.9)
CHTEAU BISCUIT MALT

MIN 77.0 45.0 (17.4)
MAX 4.7 55.0 (21.2)
CHTEAU MELANO LIGHT MALT

PARAMETER Moisture Extract (dry basis) 15 Difference fine coarse pH Wort colour EBC (L) UNIT % % % 79.5 1.5 5.5 37.0 (14.4) 2.5 5.7 43.0 (16.7) MIN MAX 4.5
The highest quality standards since 1868
CHTEAU ABBEY MALT

PARAMETER Moisture Extract (dry basis) Difference fine coarse Wort colour pH Saccharification time min UNIT % % % EBC (L)
MIN 79.0 1.0 42.0 (16.3)
MAX 5.0 2.0 55.0 (21.2) 5.5 normal
CHTEAU MELANO MALT

PARAMETER Moisture Extract (dry basis) pH Wort colour EBC (L) UNIT % % 79.0 5.3 75.0 (28.7) 5.6 85.0 (32.4) MIN MAX 4.5
CHTEAU ARME MALT

PARAMETER Moisture Extract (dry basis) Difference fine coarse Wort colour pH Saccharification time normal UNIT % % % EBC (L) 78.5 1.0 95.0 (36.2) 2.0 105.0 (39.6) 5.5 MIN MAX 4.0
CHTEAU CARA GOLD MALT

MIN 74.0 110.0 (41.8)
MAX 6.0 130.0 (49.3)
CHTEAU CRYSTAL MALT

PARAMETER Moisture Extract (dry basis) Difference fine coarse Wort colour Saccharification time UNIT % % % EBC (L) 78.0 1.0 MIN
MAX 5.0 2.0 155.0 (58.9) 16 normal
145.0 (54.9)
Malts behind the best beers in the world
CHTEAU CAF LIGHT MALT

PARAMETER Moisture Extract (dry basis) Difference fine coarse Wort colour Saccharification time UNIT % % % EBC (L) 77.0 1.0 220.0 (83.1) normal 2.0 280.0 (105.6) MIN MAX 4.5
CHTEAU SPECIAL B MALT

PARAMETER Moisture Extract (dry basis) Wort colour UNIT % % EBC (L) 76.0 MIN
MAX 4.0
250.0 (94.3)
350.0 (131.8)
CHTEAU CAF MALT

PARAMETER Moisture Extract (dry basis) Wort colour UNIT % % EBC (L) 75.5 480.0 (180.6) 520.0 (196.2) MIN MAX 4.0
CHTEAU BLACK OF BLACK MALT

PARAMETER Moisture Extract (dry basis) Wort colour UNIT % % EBC (L) 72.0 400.0 (150.6) 600.0 (225.6) MIN MAX 5.0
CHTEAU CHOCOLAT MALT

PARAMETER Moisture Extract (dry basis) Wort colour UNIT % % EBC (L) 75.0 MIN
MAX 5.0
800.0 (300.6)
1000.0 (375.6)
CHTEAU ROASTED BARLEY

PARAMETER Moisture Extract (dry basis) Wort colour UNIT % % EBC (L) 65.0 1200 (450.6) 1400 (525.6) MIN MAX 4.0
CHTEAU BLACK MALT

PARAMETER 17 Moisture Extract (dry basis) Wort colour UNIT % % EBC (L) 73.5 MIN
MAX 5.0
1350.0 (507.4)
For brewers seeking new possibilities

CHTEAU WHEAT BLANC MALT
PARAMETER Moisture Extract (dry basis) Difference fine coarse Wort colour Postcoloration Total Protein (dry malt) Soluble protein Kolbach Index Hartong 45 Viscosity pH UNIT % % % EBC (L) EBC (L) % % % % cp 5.8 3.5 (1.8) 5.0 (2.3) 11.0 4.5 37.0 36.0 84.5 2 5.0 (2.3) 7.0 (3.1) 14.0 5.5 43.0 42.0 1.85 6.1
MIN
MAX 5.2
CHTEAU WHEAT MUNICH MALT

PARAMETER Moisture Extract (dry basis) Wort colour Total Protein (dry malt) Kolbach Index Viscosity UNIT % % EBC (L) % % cp 38.0 1.85 84.0 14.0 (5.7) 16.0 (6.5) 14.0 MIN MAX 5.0
CHTEAU DIASTATIC MALT

PARAMETER Moisture Extract (dry basis) Wort colour Total Protein (dry malt) Soluble protein Hartong 45 Saccharification time Viscosity Friability Glassiness Diastatic power UNIT % % EBC (L) % % % min cp % % WK 300 78.0 3 18 80.0 2.5 (1.4) 9.0 38.0 36.0 4.0 (2.0) 11.5 45.0 44.0 15 1.6 MIN MAX 7.0
Choose the best malt for your whisky!

CHTEAU DISTILLING MALT
PARAMETER Moisture Extract (difference fine-coarse) Wort colour Friability NDMA Homogeneity Fermentable extract Predicted spirit yield (PSY) DP Soluble nitrogen ratio Soluble nitrogen (dry malt) Total nitrogen (dry malt) Soluble extract (0.7 mm) UNIT % % EBC (Lov.) % ppb % % l/t
OIOB
MIN
MAX 4.5 2.0
2.5 (1.4) 85.0
3.7 (1.8)
2.0 98.0 87.0 406.0 63.0 35.0 0.5 1.4 76.0 40.0 0.6 1.65
% % % %
MALT
PHENOLS ppm ppm
MIN 15 30
MAX 25 45
CHTEAU WHISKY LIGHT CHTEAU WHISKY
Specification
PARAMETER Moisture Soluble extract (0.2 mm) Soluble extract (0.7 mm) Fine-coarse extract difference Wort colour Total nitrogen, dry Soluble nitrogen, dry Soluble nitrogen ratio Predicted spirit yield (PSY) Friability Homogeneity DP 19 Fermentable extract NDMA UNIT % % % % EBC (L) % % % l/t % % IOB % ppb 80.0 76.0 MIN
MAX 4.5
2.0 2.5 (1.5) 1.40 0.5 35.0 406 85.0 98.0 63.0 87.0 2.0 3.7 (1.9) 1.65 0.6 40.0
Specialty malts that make your beer unique

CHTEAU BUCKWHEAT MALT
PARAMETER Moisture Extract (dry basis) Wort colour Total Protein (dry malt) UNIT % % EBC (L) % MIN 65.3 4.0 (2.1)
MAX 8.0 15.0 (6.2) 11.0

CHTEAU OAT MALT

PARAMETER Moisture Extract (dry basis) Wort colour Total Protein (dry malt) UNIT % % EBC (L) % MIN 59.5
MAX 7.0 2.3 (1.4) 11.0

CHTEAU SPELT MALT

PARAMETER Moisture Extract (dry basis) Wort colour Total Protein (dry malt) UNIT % % EBC (L) % MIN 79 3 (1.7)
MAX 6.0 7 (3.2) 17.0

CHTEAU SMOKED MALT

PARAMETER Moisture Extract (dry basis) Wort colour Total Protein (dry malt) UNIT % % EBC (L) % MIN 77.0 4 (2.1)
MAX 5.0 12 (5.1) 11.5

CHTEAU ACID MALT

PARAMETER Moisture Extract (dry basis) Wort colour Total Protein (dry malt) pH UNIT % % EBC (L) % % MIN 74 6 (2.8) 40
MAX 4.0 12 (5.1) 10.0
CHTEAU RYE MALT

PARAMETER Moisture Extract (dry basis) Wort colour Total Protein (dry malt) UNIT % % EBC (L) % MIN 81 4 (2.1)
MAX 6.0 10 (4.3) 10.5

CHTEAU CHIT WHEAT MALT FLAKES

PARAMETER Moisture Wort colour Total Protein (dry malt) UNIT % EBC (L) % MIN 3 (1.7)
MAX 11.0 7 (3.2) 12.0

CHTEAU CHIT BARLEY MALT FLAKES

PARAMETER Moisture Wort colour Total Protein (dry malt) UNIT % EBC (L) % MIN 3 (1.7)
MAX 11.0 7 (3.2) 12.0
20
Optimal Packaging and Logistics Solutions

Castle Malting guarantees the best logistics solutions for deliveries to any part of the world.
The malt can be shipped on ExW, FCA, FOB, CFR, CIF, DAP or other basis upon request Malt packaging solutions for intracontinental deliveries
Bulk in pulverulent tank trucks In 25 kg bags on exchangeable pallets 80x120 cm (of 825 kg each) in trucks In 25 kg bags on pallets 110x110 cm (of 1 000 kg each) in trucks In 25 kg bags on export pallets 114x114 cm (of 1 000 kg each) in trucks In Big Bags of 400 1250 kg on pallets 110x110 cm in trucks In Big Bags of 400 1250 kg on export pallets 114x114 cm in trucks
Approximate quantity per truck

25 27 000 kg 23 100 kg 22 000 kg 20 000 kg 8 800 kg 24 000 kg 8 400 24 000 kg
Malt packaging solutions for sea and intercontinental deliveries

Bulk in liner bags in container In 25 kg bags loose in container In 50 kg bags loose in container In 25 kg bags on export pallets 114x114 cm (of 1 000 kg each) in container In Big Bags of 400 1250 kg on export pallets 114x114 cm in container
Quantity per 20 feet container

Up to 18 000 kg Up to 17 000 kg Up to 17 000 kg 10 000 kg 4 000 12 500 kg
Quantity per 40 feet container

Up to 26 000 kg Up to 26 000 kg Up to 26 000 kg 20 000 kg 8 000 25 000 kg
The total quantity per truck or container may vary depending on the type(s) of malt ordered. Mixed-pallet deliveries (several malt types per pallet) and other packaging solutions are possible upon request. Yeast, hops, spices, candy sugars or other sugar products can be delivered to you together with your malt order, which means without any additional freight cost!
21
Everything you need for your beer

Castle Malting provides you with the best dry brewing yeasts in the world
SAFALE
SAFLAGER
SAFBREW
CLASSIC ALES ( UK, Germany, US)
ORIGINAL LAGERS
SPECIAL BREW TYPE
SAFALE S-04 SAFALE K-97 SAFALE US-05
SAFLAGER W34/70 SAFLAGER S-189 SAFLAGER S-23
SAFBREW F-2 NEW! SAFBREW T-58 SAFBREW S-33 SAFBREW WB-06
NEW! Safspirit Malt, Safspirit Grain, Safspirit American Whiskey, Safspirit Fruit, Safwhisky M-1, and Safdistil C-70 yeast for distilling!
Rehydration Temperature [C] Safale 24-30 Fermentation Temperature [C] 15-24 12-15 Saflager 20-26 <11 200-300 g/hl 50-80 g/hl (2.5-5.0 g/hl for refermentation in bottle)
22
Recommended Quantity [g/hl]
50-80 g/hl 80-120 g/hl
Safbrew
24-30
15-24
Yeast can be ordered together with malt at no additional transport costs!
A full range of beer ingredients!

Castle Malting offers more than 100 varieties of hops, in cones and pellets, from all over the world.
Order hops together with malt at special prices and no additional transport costs!
Hops in cones
Hops in pellets T 90
HOPS AVAILABLE AT CASTLE MALTING

UK Admiral Beata Boadicea Bramling Cross Challenger East Kent Goldings Endeavour First Gold Fuggles Goldings Northdown Phoenix Pilgrim Pilot Pioneer Progress Sovereign Target WGV FRANCE Aramis Strisselspalt SLOVENIA Atlas Aurora (Super Styrian) Bobek Ahtanum Amarillo Apollo Bravo Bullion Calypso Cascade Centennial Chinook Citra Cluster Columbus (Tomahawk, Zeus) Crystal Delta El Dorado Galena Liberty Millenium Mount Hood Newport Nugget Palisade Santiam Simcoe Sonnet Sorachi Ace Sterling Summit Vanguard Warrior Willamette NEW ZEALAND Cascade Dr Rudi (Super Alpha) Green Bullet Kohatu Motueka Nelson Sauvin Pacific Gem Pacific Jade Pacifica Rakau Riwaka Southern Cross Wai-iti Wakatu (Hallertau Aroma) THE CZECH REPUBLIC Premiant Saaz Sladek USA Herkules Hersbrucker (Hallertau) Magnum Mittlefruh (Hallertau) Northern Brewer Perle Select Spalt Tettnang Tradition ORGANIC HOPS Cascade (NZ, BE) Challenger (BE) First Gold (UK) Fuggles (UK, BE) Golding (BE) Hall. Tradition (DE) Hersbrucker (DE) Motueka (NZ) Nelson Sauvin (NZ) Opal (DE) Pacific Gem (NZ) Perle (DE) Rakau (NZ) Saphir (DE) Smaragd (DE) Sovereign (UK) Spalter Select (DE) Wakatu (Hall. Aroma) (NZ) Lubelski Marynka POLAND GERMANY Brewers Gold Galaxy Pride of Ringwood Ella (formerly Stella) Summer AUSTRALIA
23 Celeia
Magnum Savinski Styrian Golding
Other hop varieties are also at your disposal, just ask us for what you need!
For a more creative brewing!

"The Belgians are the greatest users of herbs and spices in beer. Even a relatively conventional Belgian brew sometimes turns out to contain spices."
Michael Jackson, The Beer Hunter Discover with Castle Malting a broad spectrum of spices to add an extra warming character that can really change the flavor of your beers. Spices open your beers to an infinite variety of aromas and unforgettable taste. With our spices you can find the way to create a truly unique specialty beer.
coriander coriander powder bitter orange peels chopped bitter orange peels 1/4 bitter orange peels powder sweet orange peels chopped sweet orange peels ribbons sweet orange peels powder liquorice sweet root chopped liquorice sweet root powder liquorice sweet root extract pastilles liquorice sweet root extract sticks liquorice sweet root extract blocs graines of paradise ginger root chopped ginger root powder jasmin flower
star anise (whole) star anise chopped star anise powder anise pimpella anise pimpella powder cinnamon powder cumin seed juniper berries cardamon green fruit clove red sorrel flower red moss Irish moss heather flower elecampane lemon verbena leaf vanilla pods angelica root sweet woodruff matricaria lemon peel
Other spices are also at your disposal, just ask us for what you need!
24
The sweet taste of your success!

To enhance the smoothness of your beers, to add more strength and new aromas, Castle Malting offers you another speciality of Belgian beers Belgian Candy Sugars and other natural sugar products.
Belgian Candy Sugars are commonly used in brewing, especially in stronger Belgian beers such as Dubbel and Tripel, to boost the alcohol content without adding extra body to the beer. Belgian Candy Sugars help maintain the high alcohol content of beers without making them overly malty or sweet.
CANDY SUGARS
White candy sugar in pieces Dark candy sugar in pieces Cassonade light Cassonade dark Cassonade extra dark Candimic 73% light Candimic 73% dark Candimic 78% dark
PACKAGING
25 kg bag 25 kg bag 25 kg bag / 10 kg bag 25 kg bag / 10 kg bag 25 kg bag / 10 kg bag 25 kg can / 1000 kg container 25 kg can / 1000 kg container 25 kg can / 1000 kg container
ORGANIC SUGAR
Organic cane sugar granulated
PACKAGING
25 kg bag
CARAMEL COLOURS
Burnt Syrup BS 5000 Caramel P32 (E150c)
PACKAGING
25 kg can / 1000 kg container 25 kg can / 1000 kg container
GLUCOSE SYRUPS
Belgogluc HM 70/75% Maltodextrine 1912
PACKAGING
25 kg can / 1000 kg container 25 kg bag
FRUCTOSE
Fructose syrup F85/75% Crystalline fructose
PACKAGING
25 kg can / 1000 kg container 25 kg bag
INVERT SUGAR
Liquid Trisuc 73%
PACKAGING
25 kg can / 1000 kg container
25
True brewers choose the best

Castle Malting offers more than 40 types of glasses for any type of beer
Belgian brewers serve each beer in its own shape of glass, ranging from flutes to snifters and chalices. Why use an authentic glass? The selection of the right glass plays an important role in the savouring and enjoyment of a beer. Glass shape can greatly affect aromatic presentation, head formation, even how well carbonation will be sustained. The Pilsner beer requires a tall and slim glass to retain the gas. A wider glass is required for top fermented beers so that the taste and aroma is enjoyed to the fullest. A facet glass is best for white beer so that its cloudiness and freshness are highlighted.
Discover the wide range of caps for beer bottles offered to you by Castle Malting at very competitive prices
GOLD SILVER WHITE BRIGHT GOLD
YELLOW GREEN BLUE
RED
FUCHSIA RED
WINE RED SCH 29mm SCH 26mm BLACK
BROWN
26
NB. We can also supply you with personalized glasses and caps. Just send us a message at [email protected]
Comprehensive brewers services!

Castle Malting is happy to place at your disposal the following facilities:
A modern microbrewery to create and test new beer recipes profiting from the assistance of our brewing experts
A state-of-the-art laboratory to carry out the analysis of your beers assisted by our experts
Castle Brewing Academy to learn more about the secrets behind the fabulous Belgian Beers
27
The easiest way to order your favourite malt

Castle Malting is happy to present
the most complete iPad and iPhone application on brewing and malting.
With BrewMalt you can learn everything about brewing and malting, as well as order all you need for brewing or distilling. You can also view all the documents related to your orders: malt analyses, invoices, certificates, as well as the full deliveries lists in the new section Services. With BrewMalt you will get technical support and comprehensive services from experts in their fields from training in brewing and assistance in creating new beer recipes to logistics solutions. We guarantee you the best customer experience in the industry. Enjoy!
28
When quality matters.

Analyses at our laboratory
Analysis
Malt Moisture Coarse-grind extract : Humid malt; Dry malt Coloration (Visual) Moisture of coloured malts Coloration of coloured malts Total protein content Kolbach Index Wort viscosity Malt friability Free amino nitrogen in malt (FAN) Mash odour Filtration rate Carlsberg test (Gushing test) Attenuation limit Turbidity
Method
Analysis
Method
EBC 4.5.1 EBC 4.5.2 Bios 1972 n3 p.129 EBC 5.5
MALT
EBC 4.2 EBC 4.5.2 EBC 4.7.2 EBC 5.4 EBC 5.6 EBC 4.3.1 (KJELDAHL) EBC 4.9.1 EBC 4.8 EBC 4.15 EBC 4.10 (continuous flow) EBC 4.5.1 EBC 4.5.1 Mebak R 4.21.2 / 2006 EBC 8.6 Turbidimeter EBC Fine-grind extract : humid malt; dry malt Fine/Coarse difference Colour KZ Extract coloured malts Calibration: 2.8 mm; 2.5 mm; 2.2 mm Siftings; dust Soluble proteins content pH of wort Beta-glucans Whole grains Diastatic power: Humid malt; dry malt Saccharification rate Hartong Index 45C Mycotoxins; Aflatoxins; DON; Homogeneity and modification (Calcofluor Method) -amylase Instantaneous measurement of malt colour EBC 4.9.1 EBC 8.17 EBC 8.13.2 EBC 4.15 EBC 4.12 (continuous flow) EBC 4.5.1 De Clerck, 2ed., Vol II Spectrometry EBC 4.14 EBC 4.13 (continuous flow) Spectral analysis
Identification and quantification of Gas chromatography aroma components in malt
Analysis
Total protein content Mycotoxins; Aflatoxins; DON , Germination Productivity forecast Micro malting
Method
Analysis
Method
EBC 4.2
BARLEY
EBC 3.3.1 / IR Spectrometry Aubry method Moisture Calibration: 2.8 mm; 2.5 mm; 2.2 mm Siftings; dust Water sensitivity Weight of 1000 grains Odour Visual aspect
Aubry method EBC 1.4.1
Analysis
Method
Analysis
Method
WATER
Physico-chemical parameters
Total aluminium Ammoniacal nitrogen Nitrites dissolved Odour Savour ISO 11885 Enzymatic method EN ISO 10304-2 Free chlorine Total iron content pH COD Suspended matters ISO 7393 ISO 11885 ISO 10523 Internal method (spectrometry) Internal method
29
Belgian Wheat Beer

MALT
Beer Recipe
INGREDIENTS / HL
Chteau Pilsen 2RS Chteau Wheat Blanc HOPS Magnum Styrian Golding
YEAST
18 20 kg 5 kg
80 g 80 g
Safbrew WB-06 SPICES Bitter orange peel Cumin Coriander
50 - 80 g
10 g 2g 1g
Mashing Temperature
Temperature in C
Original gravity: 11 12Plato Alcohol: 5 5.5% Colour: 10 - 12 EBC Bitterness: 25 - 30 IBU
80 70 60 50 40 0 20 40 60 80 100 120
Description
Belgian Wheat or White beer is traditionally considered to be a summer drink. It is usually consumed as an aperitif with a slice of orange or lemon.
Time in minutes
Step 1: Mashing -Mash in 80 litres of water (45C) - Rest at 62C for 60 minutes - Rest at 70C for 20 minutes - Rest at 78C for 2 minutes Step 2: Boiling -Duration: 1 hour 30 minutes The volume of wort declines by 8 - 10% -After 15 minutes add Magnum -After 85 minutes add Styrian Golding, spices, and sugar if necessary Step 3: Fermentation Start at 20C, raise the temperature to 22C, allow the diacetyl to rest for 24 hours at the end of fermentation prior to yeast removal. Step 4: Lagering: minimum 2 weeks at 7C
Get your beer inspired by specialty malts from Belgium
This recipe is provided by Castle Malting. A successful result cannot be guaranteed. Some modifications may be required to meet the specific characteristics of ingredients and the specific technological conditions of the brewery. For further information & service please contact: [email protected]
30
Strong Belgian Blond Beer

MALT
Beer Recipe
INGREDIENTS / HL
Chteau Pilsen 2RS Chteau Pale Ale
HOPS
30 32 kg 1.5 kg
Saaz Hallertauer Aroma

YEAST
100 g 50 g
Safbrew T-58
70 g
Mashing temperature
Temperature in C
Original gravity: 16-17 Plato Alcohol: 9% Colour: 8 -12 EBC Bitterness: 25 - 30 EBU
80 70 60 50 40
0 10 20 30 40 50 60 70 80 90 100 110
Time in minutes
Description
A strong, slow-drinking beer with a nice character, exquisite aroma and a sublime taste. Step 1: Mashing -Mash in 75 litres of water (58C) -Rest at 63C for 80 minutes -Rest at 68C for 15 minutes Step 2: Filtration Separate the wort from the spent grain with water at 76C Step 3: Boiling Duration: 1 hour -After 15 minutes add Saaz; -After 55 minutes add Hallertauer Aroma -Remove the trub
Castle Malting: choose the best!
Step 4: Cooling
Step 5: Fermentation at 25-28 C Step 6: Lagering: 2 days at 12C, then 2 weeks at 0-1C
31
Belgian Amber Beer

MALT
Beer Recipe
INGREDIENTS / HL
Chteau Pilsen 2RS Chteau Munich Light Chteau Abbey or Chteau Cara Ruby HOPS Saaz Hallertauer YEAST Safbrew S - 33 50 - 80 g 75 g 25 g 15 kg 7.5 kg
2.5 kg
Mashing Temperature
80
Temperature in C
Original gravity: 14 16Plato

Alcohol: 6 - 7% Colour: 10 - 15 EBC Bitterness: 18 - 22 IBU
75 70 65 60 0 20 40 60 80 100
Description
Due to the combination of Chteau Munich Light and Chteau Abbey malts, this special beer is characterized by a rich warmness typical of wine and a unique freshness typical of beer.
Time in minutes
Step 1: Mashing -Mash in at 65C and rest for 60 minutes -Rest at 72C for 15 minutes - Rest at 78C for 2 minutes Step 2: Boiling Duration: 1 hour 30 minutes; the volume of wort declines by 8 10% -After 15 minutes add half of the hops, after 85 minutes add the rest of the hops and sugar, if necessary *Spices option: Coriander (1 g/hl) and grains of paradise (1.5 g/hl) or liquorice (0.5 g/hl) **Sugar option: White candy sugar (0.5 kg/hl) Step 3: Fermentation Start at 20C, raise the temperature to 22C, allow the diacetyl to rest for 24 hours at the end of fermentation prior to yeast removal. Step 4: Lagering: minimum 2 weeks at 4C
Castle Malting - the secret of your beer
32
Belgian Dark Abbey Beer

MALT
Beer Recipe
INGREDIENTS / HL
Chteau Pilsen 2RS Chteau Pale Ale Chteau Cara Blond Chteau Crystal Chteau Chocolat HOPS Hallertauer Tettnang YEAST Safbrew T-58 50-80 g / hl 50 g/hl 25 g/hl 9 kg 9 kg 5.5 kg 4 kg 0.5 kg
Mashing Temperature
80
Original gravity: 13 - 14 Plato Alcohol: 8.5 - 9 % Colour: 55 - 65 EBC Bitterness: 25 - 30 IBU
Temperature in C
75 70 65 60 0 20 40 60 80 100
Description
A beer of character with a rich sweet malt flavour and a well-balanced taste. Leaves a subtle aftertaste of burnt wood.
Time in minutes
Step 1: Mashing -Mash in at 65C and rest for 60 minutes -Rest at 72C for 15 minutes -Rest at 78C for 2 minutes
Step 2: Boiling Duration: 1 hour 30 minutes; the volume of wort declines by 8 10% -After 15 minutes add Hallertauer, after 85 minutes add Tettnanger and sugar, if necessary *Spices option: Coriander (1 g/hl) and cinnamon (4 g/hl) **Sugar option: Dark candy sugar (0.5 kg/hl) Step 3: Fermentation Start at 20C, raise the temperature to 22C, allow the diacetyl to rest for 24 hours at the end of fermentation prior to yeast removal. Step 4: Lagering: minimum 2 weeks at 4C
Chteau Malts To make your beer the best
33
Belgian Red Pure Malt Beer

MALT
Beer Recipe
INGREDIENTS / HL
Chteau Pilsen 2RS Chteau Melano Chteau Munich Chteau Cara Gold HOPS Saaz Hallertauer Aroma YEAST Safale US-05 Refermentation 50 - 80 g 2.5 5 g 10.8 kg 4.5 kg 1.8 kg 0.9 kg 100 g 50 g
Mashing Temperature
80
Temperature in C
Original gravity: 13.5 Plato Alcohol: 6.5% Colour: 60 EBC Bitterness: 22 - 27 EBU
75 70 65 60 0 20 40 60 80 100
Description
A bit sweet, with a lightly hopped tea-like flavour. Well-rounded and balanced flavors and a pleasant toasted malt character. A drying finish is common.
Step 1: Mashing
Time in minutes
-Mash in at 62C and rest for 50 minutes -Raise the temperature to 72C, rest for 20 minutes -Raise the temperature to 78C, rest for 2 minutes
Step 2: Boiling
Duration: 1 hour 30 minutes; the volume of wort declines by 6 - 10% -After 15 minutes add Saaz, after 80 minutes add Hallertauer Aroma and sugar, if necessary *Sugar option: Soft light brown sugar (0.5 kg/hl)
Brew your beer with Castle Malting!
Step 3: Fermentation
Start at 20C, raise the temperature to 22C, allow the diacetyl to rest for 24 hours at the end of fermentation prior to yeast removal.
Step 4: Lagering: minimum 2 weeks at 4C

NB! This is a beer without color additives, the coloration is obtained owing to malts only!
34
Belgian-style IPA
Beer Recipe
INGREDIENTS / HL
MALT Chteau Pilsen 2RS Chteau Munich Light Chteau Abbey HOPS Fuggles East Kent Goldings Willamette YEAST Safale S - 04 Safale S 04 (second fermentation) 15 kg 7.5 kg 2 kg
250 g 200 g 200 g
50 - 80 g 2.5 5 g
Mashing Temperature
80 Temperature in C
Original gravity: 14 16Plato

Alcohol: 6 - 7% Colour: 10 - 15 EBC Bitterness: 38 IBU
70 60 50 40 0 20 40 60 80 Time in minutes 100 120
Description
The perfect answer for enthusiasts who want hoppy IPA character combined with the complex, fruity, spicy character of Belgian Strong Pale Ales.
Step 1: Mashing -Mash in 70 litres of water at 59C and gradually raise the temperature to 63C -Rest at 63C for 60 minutes - Rest at 72C for 15 minutes - Rest at 78C for 2 minutes Step 2: Filtration Separate the wort from the spent grain with water at 75C
Chteau malts - inspiring great beers
Step 3: Boiling Duration: 90 minutes; the volume of wort declines by 8 - 10% Counting from the start of boiling, after 5 minutes add Fuggles, after 80 minutes add East Kent Goldings, after 85 minutes add Willamette Step 4: Fermentation Fermentation at 23C Step 5: Lagering: minimum 3 weeks at 4C
35
Belgian Brown Beer

MALT
Beer Recipe
INGREDIENTS / HL
Chteau Pilsen 2RS Chteau Munich Light Chteau Cara Ruby Chteau Crystal Chteau Chocolat 16 kg 10 kg 4 kg 1 kg 1 kg
HOPS Magnum Perle YEAST Safbrew T-58 Safbrew T-58 (second SUGAR Brown candy sugar Original gravity: 17 - 18 Plato Alcohol: 7 - 8%
Temperature in C
80 75 70 65 60 0 20 40 60
50 g 25 g
fermentation)
50-80 g 2.5 - 5 g
0.5 kg
Mashing Temperature
Colour: +/-50 EBC Bitterness: 15 - 20 IBU
Description
A beer of character with a rich sweet malt flavour and a well-balanced taste. Leaves a subtle aftertaste of burnt wood.
Time in minutes
80
Step 1: Mashing -Mash in at 62C and rest for 55 minutes -Rest at 72C for 10 minutes -Rest at 78C for 2 minutes
Stop searching. Start brewing.
Step 2: Boiling Duration: 1 hour 30 minutes; the volume of wort declines by 8 10% -After 15 minutes add Magnum, after 85 minutes add Perle and sugar
Step 3: Cooling Step 4: Fermentation at 22C
36
Belgian Stout
Beer Recipe
INGREDIENTS
MALT
Chteau Pilsen 2RS Chteau Cara Gold Chteau Chocolat Chteau Black Chteau Special B 19.2 kg /hl 1.5 kg / hl 2.5 kg / hl 2.5 kg / hl 0.3 kg / hl
HOPS
Saaz pellets T90 520 g / hl
YEAST
Safbrew S-33 70 g / hl
Mashing Temperature
Temperature in C
Original gravity: 15 Pl Alcohol: 6.5 % Colour: 65 EBC Bitterness: 28 IBU
80 75 70 65 60 0 20 40 60 80 100
Description
This Belgian-style stout has big roast flavors reminiscent of chocolate and coffee layered on top of the slightly tart dark fruits that Belgian yeasts can produce in spades. In short, it's delicious.
Time in minutes
Step 1: Mashing -Mash in 80 litres of water at 62C, adjust the pH of the mash to 5.4 during 1 hour and 10 minutes -Raise the temperature to 72C and rest for 10 minutes -Raise the temperature to 78C, rest for 2 minutes Step 2: Boiling Duration: 70 min Add 420g of Saaz hop at the beginning of boiling Add 100g of Saaz hop 10 minutes before the end of boiling Step 3: Cooling down to 24 C Step 4: Fermentation at 25C (6 - 7 days)
Chteau Malts Brewers favourite malts
37
From Belgium with love!
Castle Malting will be delighted to help you in creating new beer recipes. Just send a request at [email protected].
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.
94 Rue de Mons, 7970 Beloeil, Belgium. Tel. +32 87 66 20 95, Fax +32 87 35 22 34 E-mail: [email protected], www.castlemalting.com

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Malts from the country famous for its beers

Tens of Belgian specialty malts. Get yours.

The incontestable leader in specialty malts!

Redefining Malt Roasting

Eco Malts for Your Eco Beers!

MALT Chteau Pilsen 2RS; 6RW

All beer types

Up to 100% of the mix

Scottish ale, porters, smoked beer, special beers

Up to 100% of the mix

Chteau Pale Ale

Up to 100% of the mix

Chteau Munich Light 15 EBC Chteau Munich

MALT Chteau Melano Light 40 EBC & Chteau Melano

Features: Belgian brown malt. Specially germinated and kilned at up to 110C.

Up to 15% of the mix

Chteau Cara Blond

Light lagers, light ales, with little or no alcohol, white beers

Up to 20% of the mix

Chteau Cara Ruby

Brown Ales, Brune des Flandres, Bock, Scottish Ales

Up to 20% of the mix

Features: A dark Belgian caramel-style malt. High temperature of germination.

Chteau Cara Gold Taste development at up to 220C, intense aroma.

Brown and dark beers

Up to 20% of the mix

MALT Chteau Arme

Special very aromatic beers

Up to 20% of the mix

Up to 10% of the mix

Abbey ales, dubbels, porters, brown ales, doppelbocks

Up to 10% of the mix

Very coloured beers, stouts and porters

Chteau Black of Black

Chteau Roasted Barley

Chteau Wheat Blanc

Wheat beers, white, light beers, beers with low or no alcohol

Up to 30% of the mix

Chteau Wheat Munich

Up to 30% of the mix

Any type of beer

Up to 30% of the mix

Chteau Distilling 2.5 - 3.7 EBC 1.4 - 1.8 L

Any type of whisky

Up to 100% of the mix

Chteau Whisky Light

Up to 100% of the mix

STORAGE & SHELF LIFE:

Exclusive Line of Chteau Malts

Any type of gluten-free beer

50 100 % of the mix

Up to 10% of the mix

Up to 10% of the mix

Up to 100% of the mix

Any type of beer

Up to 25% of the mix

Any type of beer

Up to 40% of the mix 10

Committed to a healthy environment!

Castle Malting is happy to offer a wide range of Organic Malts.