Warminster – Crushed Caragold Malt (Floor Malted)
£1.10 – £13.00
Warminster CaraGold has an up-front maltiness which is balanced by delicate notes of muscovado sugar, maple syrup, and an infusion of nuts and dried fruits.
Description
Warminster Floor Malted CaraGold Malt
Warminster CaraMalt features rich caramel notes that balance well with muscovado sugar, maple syrup, and an infusion of nuts and dried fruits. Increases body/fullness, and gives a softer, rounder mouthfeel.
Which Crystal Malt should I use?
Crystal Malts are ‘the bricks and mortar’ of flavour in beers which invite imagination. Their light-handed addition to the mash tun is significant. ‘Light handed’ because they add no fermentable extract, but what they deliver instead is more artistic, creative and surprising!
Warminster Malts, Their Characteristics and Contribution
Understanding Crystal Malts is crucial for the brewer. Added to the grist at inclusion rates of 3-10%, a low-colour Crystal Malt will provide subtle notes of sweet caramel, maple syrup, and malty-biscuity notes, along with an infusion of nuts and dried fruits.
Adding darker Crystal Malts serves to intensify the flavours, with black treacle notes to the fore, supported by layers of rich caramelised sugar, roast coffee, a delicate bitterness, and more pronounced dried fruits and nuts.
Warminster Maltings offer a complete range of 8 Crystal Malts. Quality Malts, all with individual characteristics to make them the perfect choice for Craft Brewers, both big and small. Whether you are looking for a light Chrystal Malt or a greater depth of colour, these malts will provide the solution.
Floor Made – More Natural, More Sustainable
Like all food processing, slower is better. Our maltings were designed to follow gentle procedures, allowing for the optimum expression of the barley’s properties. Our germination floors are the perfect environment to optimize the ‘modification’ of the barley’s starch into the sugary substance called maltose.
Water comes from our own well, sunk deep below the malthouse into the chalk substrata. The temperature of this water is a stable 52F. Winter and summer alike, are perfect for the first stage of the malting process. Steeping the barley in water over 3 days is critical to triggering germination, the next stage in the process.
Ventilation and temperature control of the germination floors is vital to the ‘modification’ of the ‘green malt’. We work with the ambient temperatures, closing the window shutters when it is cold, and opening them when it is warm. The layout of the malthouses with its central wedge-shaped courtyard is a blueprint of the classic Victorian maltings. The complex was designed for the purpose, of exploiting nature’s elements.
Passage of the green malt through the process still depends more on manpower than on fossil fuels. The maltsters are permanently armed with a malt shovel, from steep to kiln, with other hand tools (malt ploughs, turners and levellers) completing the inventory of processing aids. At Warminster, manpower is one of our most valuable, versatile and sustainable resources. It is why our customers refer to our team as “the Malt-Stars of Warminster”.
Additional information
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