Warminster – Crushed Maris Otter Malt (Floor Malted)


The very best base malt for English Ale or lighter beers has to be Warminster Maris Otter Malt. The perfect ingredient for ‘malt forward’ Pale Ales. 

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Warminster Floor Malted Maris Otter 

The very best base malt for English Ale or lighter beers has to be Warminster Maris Otter Malt. The perfect ingredient for ‘malt forward’ Pale Ales. It’s unique rich malty flavour also exhibits the ‘Delia’ factor – it is very easy to brew with, and forgiving! It is consistent, and delivers pronounced clarity.

Which Base Malt should I use?

The Base Malts are the real body of beers! From the ‘malt forward’ Maris Otter malts, to the clean, lighter flavour of Low Colour Springs and Lager malts, these are the ultimate source of fermentable sugars, enzymes and nitrogenous compounds.


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, 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 Crystal Malt, or a greater depth of colour, these malts will provide the solution.


Like all food processing, slower is better. Warminster Maltings follows gentle procedures designed to allow 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, 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 intentionally designed, utilizing the elements of nature.

Passage of the green malt through the process still depends more on manpower than on fossil fuels. The maltsters wield a malt shovel throughout the process, from steep to kiln. Other hand tools like malt ploughs, turners, and levellers complete 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”.

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Warminster – Crushed Maris Otter Malt (Floor Malted)