Warminster – Crushed Wheat Malt (Floor Malted)
£1.03 – £11.50
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At Warminster Maltings we make particularly good Wheat Malt, widely required as an adjunct in Ales, but ideal for Wheat Beers/Weissbiers.
Description
Warminster Floor Malted Wheat Malt
At Warminster Maltings we make particularly good Wheat Malt, widely required as an adjunct in Ales, but ideal for Wheat Beers/Weissbiers. At lower levels of inclusion, Wheat Malt improves head retention and mouthfeel. It provides the distinctive flavour and the mouth feel of Wheat Beers.
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.
WARMINSTER Malts, Their Characteristics and Contribution
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 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.
Floor Made – More Natural, More Sustainable
Like all food processing, slower is better. Our maltings was 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, 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 purpose, 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”.
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