Gabi and Doug – Gladfield Malt owners and operators

The awesome team at Gladfield Malt

Gladfield Malt’s next generationTrev, Fred and Bel Michael

GOOD BARLEY = GOOD MALT

View of the Torlesse Range in Canterbury from Gladfield Farm

BARLEY DRESSING

FAT AND EVEN

CLEAN AND BRIGHT

FREE OF DUST AND CHAFF*

SMELLS SWEET AND FRESH

NICE AND CRUNCHY

TASTE GOOD!

Brewing with Gladfield Malt, Gabi’s first Porter!

DIASTIC POWER (DP) 150-250(WK)

Measure how active the enzymes are in the malt

Diastic Power = Not enough enzymes activities= no conversions of sugars = not enough feed for yeast

Diastic Power = Too much enzymes active= yeast eats all = no residuals for mouth fee = thin beers

The craft beers are so hopped, you need mouth feel and residual sugars so your beer is balanced

The main stream beers use adjuncts (non malted grain) to save money (cheap beer) so High DP means that theycan convert the sugars from these grains as well =watery beers = no flavours left in the beer

FAN (Free Amino Acid) 120-140 mg/l

Measures how much food you have for your yeast The amount of soluble amino acids

FAN means that you won’t have enough feed for the yeast = low fermentability

FAN means too much fermentability = thin beers= give you off flavours for long shelf beers

In craft beers you want residual sugars/body/flavour

KOLBACH INDEX 37-40

It measures how good the was malted

Ratio between soluble N / Total N

KOLBACH INDEX means too small protein particles = thin body beer

How well the protein was chopped

KOLBACH INDEX gives you problem with filtering/ haze issues = the maltster haven’t done a good job

FRIABILITY 90-95%

It measures how well modified your malt is

It shouldn’t be hard to crack a maltwith your finger nail.

If it is too hard means that your malt wasnot modified = no conversions = poor fermentability

MOISUTRE MAX 5%

High moisture base malts will lower the gravity of your beer so you will needmore malts to brew the same beer.

It is important part to store all yourmalts in air tight containers and keep to the best before dates.

You should only crush what you are going to use any leftovers should be disposed

Moisture and Malts don’t go together

INTACT HUSKS

*TOFFEE MALT should always be crushed mixed with your other malts because it is a high moisture content malt, really unique.

Measuring pH of your Mash is really important to keep your Yeast happy!Use Sour Grapes to control your pH (1% Sour Grapes lowers 0.1 pH)

www.gladfieldmalt.co.nz