Warminster – Crushed Pale Ale Malt (Floor Malted)


A more economic choice of malt for English Ale would be Warminster Pale Ale Malt. This is “The Jack of All Trades” malt and produces a well rounded wort.

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Warminster Floor Malted Pale Ale Malt

Warminster - Crushed Pale Ale Malt (Floor Malted)A more economic choice of malt for English Ale would be Warminster Pale Ale Malt. This is “The Jack of All Trades” malt. It will generally give a slightly higher extract and enzymic activity than ‘Otter, but with less pronounced flavour. It produces a well rounded wort.

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.


Here at Warminster Maltings, creating our malts the very traditional way, we offer 8 Base Malts, all with quite individual characteristics and flavour, which make them the perfect choice for Craft Brewers, both big and small.

All of our Base Malts (like this Pale Ale Malt) are stringently monitored, from ‘ex farm’ grain selection through to final analysis in our fully equipped laboratory. Provenance is guaranteed, and customers can expect every order to be delivered perfectly fresh.


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 Pale Ale Malt (Floor Malted)