When it comes to brewing beer, many enthusiasts often hear the mantra that once you’ve nailed down your brewing water and mastered yeast management, you can use any malt and hops to create good beer. While there’s a kernel of truth in this statement, particularly for those with a firm grasp on the basics, it’s critical to emphasise that the cereal component—often barley malt—provides the structural backbone of your brew. This blog focuses on the incredible potential of malt as a key ingredient in your beer-making journey.

Historical Context: Malt-Driven Beers

Traditionally, beers were “malt-driven,” with styles, colours, and flavours heavily influenced by the malt used in the brewing process. While the craft beer scene has recently leaned toward “hop-driven” brews, it’s essential we don’t forget the artistry of well-made malt. As more brewers experiment with various yeast strains and fermentation conditions, let’s take a step back and explore some fascinating specialty malts worth incorporating into your recipes.

Exploring Specialty Malts

I’ve had the pleasure of working with an array of malts from industry leaders like Simpsons, Weyermann, and Castle Maltings. While I can’t cover every malt type, let’s highlight a few standout options that will undoubtedly enhance your brewing experience.

Simpsons DRC

One of my long-standing favorites at Simpsons is their DRC (Dark Roasted Crystal). For ales and dark beers, I liken it to Munich malt in lagers—it delivers significant flavour enhancement without the astringency typically associated with roasted malts. I’ve recommended this malt for brews where you desire a deeper roast character while maintaining drinkability. It’s also gaining traction in low OG, low PG non-alcoholic beers, where traditional roasted malts can be too harsh without the smoothing effects of alcohol.

Weyermann Beech Smoked Malt

During my time brewing in India, I found that Weyermann’s malts had gained a strong foothold over many UK competitors. One malt that stood out was Weyermann Beech Smoked Malt. Traditionally used in Rauchbier styles at high percentages, this malt can impart a delightful wood smoke flavor along with sweetness, caramel, and subtle clove notes—even at lower rates of less than 10%. If you’re aiming to add a distinctive twist to your porter or wheat beer, this malt is certainly worth considering.

Chateau Special B

If you’re looking to craft a Belgian-style beer, you can’t go wrong with Belgian malts. Chateau Special B offers beautiful plum and raisin characters—ideal for darker ales. Incorporating 10-20% of this malt can elevate your beer’s profile, while even a 1-2% addition in a stronger English Ale like an ESB can work wonders.

Your One-Stop Malt Shop

While many brewers go directly to maltsters for their supplies, we stock a comprehensive range of Simpsons crushed malt, perfect for topping up your malt reserves or filling in last-minute gaps in your brewing schedule. For Weyermann and Castle, please note that lead times may extend up to two weeks. This can be useful when you need specialised malts and prefer a consolidated order.

Connect and Collaborate

Brewing recipes sparked my initial passion for brewing, and I encourage you to dive deep into how different malts can elevate your own recipe development. Should you need assistance or inspiration, please reach out to me or any of the talented brewers at Murphy—our expertise is just a message away!

In the ever-evolving landscape of craft brewing, let us not underestimate the power of malt. A return to appreciating this fundamental ingredient will not only allow for better brews but also rekindle the rich history that makes beer brewing such an art form. Cheers to innovative brewing!