This full malt draught beer recipe is made by our brewers using high quality malt and hops to deliver a smooth and satisfying beer.

Ingredients:
Malted barley, water, hops, caramel and yeast (under the lid).

A high quality selection of malt, hops and yeast have been chosen by our brewers to help you brew a light coloured, refreshing lager with a clean dry finish.

Ingredients:
Malted barley, water, hops and yeast (under the lid)

Black Rock Colonial Lager is a light coloured, easy-drinking session lager with low bitterness - perfect to quench a hard-earned thirst on a sunny day. Brew with 1kg Black Rock Liquid Brewing Sugar (or 1kg other sugar) for a light, clean finish. For more body, colour and malt flavour use 1.7kg Black Rock Ultralight unhopped malt extract instead of sugar.

This is a bulk product - one unit equals 1kg.

Peated malt is used by some malt distillers to impart a smoked or peaty flavour to their spirit. This type of malt may also occasionally be used as a very small inclusion in brewers’ mashes to produce beer with a smoked character.
Peated malt is made using exactly the same production regime and barley as (plain) distilling malt during kilning. The peat smoke is absorbed onto the surface of the drying malt which, when processed, imparts the smoked peaty flavour to the finished product.

BEST Red X® is a malt that has become synonymous with red-tinted beers. As it can make at 100% of the grain bill, there is no need to add any other malt. Thanks to its exceptional process reliability and optimal processability, BEST Red X® can be employed to brew consistently fiery beers with intense reddish hues. The malt was designed for a 12°P beer. To retain the red color in stronger beers, some BEST Pilsen Malt should be added to the grain bill due to the higher wort gravity.

Base malt for all red and red-tinted beers, amber-colored beers, red-tinted wheat beers, red-tinted Alt, Red Ales, dark beer with a red tinge and many others.

Recommended Quantities: Up to 100% of total grain bill

EBC: 28-32

This is a bulk product - one unit equals 1kg.

Gladfield made Chit Malt upon request from clients who were keen to use this product to improve the body and foam in their beers, particularly sour beers.

A great malt to achieve superior foam stability. In our opinion a must malt to use in Sour beers, Saisons, Hazy beers and Low alcohol beers.
Flaked barley is no longer available and Chit malt is a direct replacement.

Species: Saccharomyces cerevisiae

Profile: A widely used and alcohol tolerant Abbey style yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.

Species: Saccharomyces cerevisiae var. diastaticus

Profile: The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation.

Species: Saccharomyces cerevisiae

Profile: An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.