Castle Malting Brochure New

Malts from the country famous for its beers
CONTENTS Introduction ........2 Castle Malting traditions and innovations.....3 Malts offered by Castle Malting......4-7 Organic malts by Castle Malting....8 Malt specifications......9-18 Revolutionary roasting technology..19 Yeast.20 Hops....21 Spices.......22 Belgian candy sugars ..23 Beer glasses and caps.......24 Microbrewery and laboratory........25 Analyses carried out in our laboratory......26 Beer recipes............27-33
www.castlemalting.com
Tens of Belgian specialty malts. Get yours.
Castle Malting offers you a wide range of base and specialty malts of the highest quality, allowing to brew a lot of beer styles from Pilsen to White and Abbey beers.
The reliability of our services is highly appreciated by more and more brewers all around the world.
Castle Malting guarantees: 100% traceability of malt from the barley field up to the malt delivered to your brewery! Complete absence of any genetically modified organisms in all our malts, as defined by European Directive 2001/18/EC, which means that all our malts are GMO FREE guaranteed; Traditional production process of over 9 days - a solid warranty of high modification of the grain and real top quality of premium malts! Strict conformity with the internationally accepted HACCP requirements (Hazard Analysis of Critical Control Points) currently in force and the ISO 22000 Food Safety Management System; Quality analyses of barley and finished malt carried out in our state-of-the-art laboratory and confirmed by the biggest brewing laboratories in the EU; Analysis sheets for malt delivered to you are available for printing directly on our site www.castlemalting.com; Malt deliveries in any type of packaging: bulk, 25kg bags, 50 kg bags, 400 1,400 kg Big Bags. Wrapped-up pallets of 850 kg (50 kg bags), 1,100 kg (25 kg bags) and of up to 1,400 kg (Big Bags). All types of packaging - in 20 or 40 containers for export; Free technical support with valuable counselling from experienced consultants; Possibility of using our microbrewery and laboratory for testing our malts and creating new beer recipes. We are at your disposal for the development of any type of malt as per your own specifications.
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The incontestable leader in specialty malts!

Castle Malting is located in Beloeil, Belgium, beside a splendid castle. Probably the closest place to heaven on earth for most beer lovers is Belgium, the home of Castle Malting. Undoubtedly Belgium is the country of beer. Which other one can offer more than 750 brands? The respect one normally finds for fine wine in most countries is accorded, in Belgium, to its beers. To satisfy the quality requirements of these numerous beers, Belgian maltsters have developed over the centuries many types of specialty malts. Belgium is the malt Mecca of the world, exporting its malts to more than 120 countries. The unique properties of Belgian malts are essential to all famous Belgian beers just as much as their unique brewing processes. Belgian malts offer quality and performance profiles that differ markedly from malts produced anywhere else. They have unique characteristics in terms of flavour, clarity of wort, colour, yield and other parameters. Established in 1868, Castle Malting is the oldest malting company in Belgium and one of the oldest in the world. Castle Malting is renowned for its individuality and for its uncompromising standards of malt quality. More than 1000 brewers worldwide have chosen the malt produced by Castle Malting. Castle Maltings geographical position in the middle of the best barley-growing region in the world (with France, the Netherlands, England and Germany at our doorstep) allows us to select the best and most suitable malting barley for each malt, like our ancestors did in the past. Castle Maltings modern business approach makes it possible to deliver high quality malt at very competitive prices. Additionally, the nearby port of Antwerp, the leading harbour for malt export, minimizes the transportation cost. Castle Malting is lead by a team of true professionals and the unique architectural design of our plant enables us to meet all the requirements, from micro- up to large breweries.
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DISCOVER THE VARIOUS BASE AND SPECIALTY MALTS OFFERED BY CASTLE MALTING!
MALT
DESCRIPTION
Features: The lightest coloured Belgian malt. Produced from the finest European malting barley varieties. Kilned at up to 80 - 85C. Characteristics: The lightest in colour, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Chteau Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt. Specification: Page 9
USAGE
Chteau Pilsen 2RS; 6RW

2.5 3.5 EBC 1.5 1.9L
All beer types
Up to 100% of the mix
Chteau Peated
Phenols: 5-10 ppm
Features: Treated by being smoked during kilning over a fire made from Scottish peat moss. Characteristics: Imparts a distinctive smoky, spicy aroma and flavour, typical for classic German beer styles. Smoked beer brewed with Chteau Peated malt tastes like a forest fire - but in a good way!! It has a rich head and a mouthfeel similar to sparkling ale. Specification: Page 10 Features: Belgian Vienna base malt. Lightly kilned at up to 85-90C with shorter "cure" duration.
Scottish ale, porters, smoked beer, special beers
Up to 5% of the mix
Chteau Vienna
5 7 EBC 2.4 3.2L
Characteristics: Imparts a richer flavour of malt and grain than Pilsen malt and adds All beer styles, subtle aromas of caramel and toffee. Chteau Vienna malt is kilned at slightly Vienna lager. higher temperatures than Pilsen Malt. As a result Chteau Vienna malt gives a To enhance deeper golden colour to the beer increasing at the same time its body and fullness. colour and Due to the higher kilning temperature, the enzyme activity of Chteau Vienna malt aroma of light is slightly lower than that of Pilsen Malt. Nevertheless, our Chteau Vienna malt beers has a sufficient enzymatic activity to be used in combination with large proportion of specialty malts. Specification: Page 10 Features: Belgian light-coloured base malt. Kilning at up to 90-95C.
Chteau Pale Ale

7 9 EBC 3.2 3.9L
Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavour and additional colour. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Chteau Pale Ale malt is kilned longer and is usually better modified, providing a more pronounced flavour than Pilsen 2RS. The enzymatic activity of Chteau Pale Ale malt is sufficient when used with large proportion of non-enzymatic specialty malts. Specification: Page 11 Features: Belgian specialty malt of Mnich type. Kilned up to 100-105C.
Pale ale styles and bitter beers, most traditional English beer styles
Chteau Munich Light 15 EBC Chteau Munich

25 EBC 6.2L & 9.9L
Pale ale, Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden-orange colour. Adds a pronounced grainy malty flavour to many beer styles amber, brown, without affecting the foam stability and body. Is also used in small quantities in strong and combination with Chteau Pilsen 2RS to produce light colour beers, improving the dark beers, malty flavour and giving the beer a richer colour. Enhances the taste of character bocks beers. Specification: Page 11, 12
MALT Chteau Melano Light 40 EBC & Chteau Melano

80 EBC 15.6L & 30.6L
DESCRIPTION
Features: Belgian Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to 130C. Chteau Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process. Characteristics: Very aromatic, with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as turbo Munich.
Specification: Page 13
USAGE
Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales
Features: Belgian brown malt. Specially germinated and kilned at up to 110C.
Chteau Abbey
45 EBC 17.4L
Pale ale beers, Characteristics: Chteau Abbey malt is a more toasted form of pale malt. Gives Up to Abbey beers, a strong taste of cooked bread, nuts and fruit. Chteau Abbey malt has a bitter brown porter and 10% of flavour which mellows on ageing, and can be quite intensely flavoured. Chteau special beers, in a the Abbey malt is typically used as a small proportion of the grist (0.5%) in the diverse range of mix British beers production of beers requiring some substantial depth of colour.
Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied at up to 160C.
Chteau Biscuit
50 EBC 19.3L
Characteristics: Chteau Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit-like aroma and flavour. Promotes a light to medium warm brown colour of the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.
All special beers and as well for English ales, brown ales and porters
Chteau Cara Blond

20 EBC 8.1L
Features: A pale Belgian caramel-style malt. High temperature of germination. Taste development at up to 220C, intense aroma. Characteristics: Chteau Cara Blond imparts a mild caramel-sweet aroma adding golden colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.
Light lagers, light Up to ales, with little or 20% of no alcohol, white the beers mix
Chteau Cara Ruby

50 EBC 19.3L
Features: A medium Belgian caramel-style malt. High temperature of germination. Taste development at up to 220C, intense aroma. Characteristics: Chteau Cara Ruby malt imparts a rich caramel-sweet aroma and a toffee-like flavour, adding light amber to reddish colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.
Brown Ales, Brune des Flandres, Bock, Scottish Ales
Chteau Cara Gold

120 EBC 45.6L 5
Features: A dark Belgian caramel-style malt. High temperature of germination. Taste development at up to 220C, intense aroma. Characteristics: Chteau Cara Gold malt imparts a strong caramel-sweet aroma and unique toffee-like flavour, adding a rich amber colour to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head, head retention, and extended beer stability.
Brown and dark beers
MALT Chteau Arme

100 EBC 38.1L
DESCRIPTION
Features: Belgian aromatic malt. High germination temperature, kilning at up to 115C to develop much aroma. Characteristics: Chteau Arme malt provides a rich malty aroma and flavour to amber and dark lager beers. Compared to other traditional coloured malts, Chteau Arme has a higher diastatic power and imparts a smoother bitterness.
USAGE
Special very aromatic beers
Chteau Crystal
150 EBC 56.8L
Aromatic and Features: Distinct Belgian aromatic malt with special caramelization coloured beers. developed by Castle Malting. Particular germination process. Caramelized Perfect for any beer in in several steps to develop unique aroma and flavour. Up to which high profile 20% of malt is required. Characteristics: This caramel-copper coloured malt provides a rich malt the flavour and aroma to amber and dark lager beers. Compared to other Excellent choice for mix traditional coloured malts, Chteau Crystal has an even stronger diastatic Belgian ales and power and imparts a smoother bitterness. German bock beer Specification: Page 14 styles Stouts, porters, Scottish ale, dark Belgian style beer, slightly in brown ales for hints of fresh roasted coffee
Chteau Caf Light Features: Belgian coffee malt. Taste development at up to 200C. 250 EBC & Chteau Characteristics: Chteau Caf malts impart a nutty and light to reach coffee Caf 500 EBC
94.3 L & 188.1L
flavour and aroma to beers, brings in a "coffee" note in Stouts and Porters. Adds a smooth mouthfeel and complexity to any dark ale. Reinforces the colour of the beer.
Specification: Page 14, 15
Chteau Special B
300 EBC 113.1L
Features: Very special Belgian dark malt, obtained through specific double drying process. Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.
Abbey ales, dubbels, porters, brown ales, doppelbocks
Features: Belgian chocolate malt. Torrefied at 220C and then quickly cooled when the desired colour is reached.
Chteau Chocolat
900 EBC 338.1L
Characteristics: Chteau Chocolat malt is a highly roasted malt with a deep Brown, strong, darker brown colour. This is where its name comes from. Chteau Chocolat malt is and black beers, such used to adjust the colour of beer and imparts a nutty, toasted flavour. as porters, stouts and Chteau Chocolat malt shares many of the characteristics of Black Malt but brown ales provides a less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and the end temperatures are not so high.
Up to 7% of the mix
Chteau Black
1500 EBC 563.1L
Features: Malt Black 1500 EBC. The darkest malted barley. Torrefied at up to 230C. Characteristics: Enhances the aroma of character beers by producing a more stringent flavour than other coloured malts. Imparts a slight burnt or smoky flavour.
3 - 6% of the Very coloured beers, mix stouts and porters 6
MALT
DESCRIPTION
Features: Raw roasted barley. Torrefied up to 230 C. The length of roasting time determines the darkness of the grain.
USAGE
Chteau Roasted Barley

1200 1400 EBC 450.6 525.6L
Characteristics: Chteau Roasted Barley is a highly roasted barley that imparts a burnt, grainy, coffee-like flavor to your beer. It has many characteristics of Chteau Black malt, though it is far more complex. It actually has some starch that can be converted during the mash, thus impacting the specific gravity. Chteau Roasted Barley will also lend to the sweetness to the beer. If compared to Chteau Chocolat and Chteau Black malts, roasted barley produces the lightest colored head. Imparts a deep red mahogany color to beer and very strong roasted flavor. Gives dryness to Porters and Stouts.
Stouts, Porters, Nut Brown Ales and other dark beer styles
2-4% in Brown ales, or 3-10% in Porters and Stouts
Chteau Wheat Blanc

3.5 5.0 EBC 1.8 2.3L
Features: Belgian wheat malt. Kilned at up to 80 - 85C. Characteristics: Enhances the peculiar taste of wheat beers. Chteau Wheat Blanc malt is essential in making wheat beers but is also used in barley maltbased beers (35%) thanks to its protein level that gives the beer a fuller mouthfeel and enhanced head stability. Specification: Page 16 Wheat beers, white, light beers, beers with low or no alcohol Up to 30% of the mix
Chteau Wheat Munich

15EBC 6.1L
Features: Very special Belgian wheat malt of the Mnich type. Kilned at up to Dark wheat beer 100-105C. styles, weizenbocks, stouts or in smaller Characteristics: Not particularly dark in colour but richer in flavour than the proportions to add standard Wheat malt. You will have a slimmer, more sparkling beer with a body and head typical ale aroma. retention to other Specification: Page 16 dark ales Features: Enzymatic malt. Produced from the finest European barley varieties. Characteristics: Provides the necessary diastatic power in mashing when lowenzyme malt or unmalted grain is used; raises the extraction efficiency. Specification: Page 16 Features: Our Chteau Whisky malt created with love for your whisky is smoked during kilning with the best Scottish peat moss. Whisky malts have a longer storage life. Characteristics: Imparts a delicate character of peat and smoke. An ideal ingredient in creating a unique whisky. In higher proportions gives your whisky a rich smoky and peaty flavour. Specification: Page 18 Any type of beer
Chteau Diastatic
2.5 4.0 EBC 1.4 2.0L
Chteau Whisky Light Phenols 15-25 ppm & Chteau Whisky Phenols 30-45 ppm
Any type of whisky for a distinct smoky flavour, real Scotch whisky
Other specific malts are also at your disposal, just ask for what you want!
STORAGE & SHELF LIFE:
Malt should be stored in a clean, cool (< 22 C) and dry (< 35 RH %) area. If these conditions are observed, we recommend to use all whole kernel products within 18 - 24 months from the date of manufacture and all milled products within 3 months.
PACKAGING:
Bulk; Bulk in Liner Bag in Container; Bags (25kg, 50kg); Big Bags (400-1,400kg) All types of packaging in 20 or 40 containers for export
Committed to a healthy environment!

Castle Malting is happy to offer a wide range of Organic Malts.
Chteau Pilsen Nature

Chteau Pale Ale Nature Chteau Munich Light Nature Chteau Cara Blond Nature Chteau Abbey Nature Chteau Cara Ruby Nature Chteau Biscuit Nature Chteau Cara Gold Nature Chteau Crystal Nature Chteau Special B Nature Chteau Chocolat Nature Chteau Black Nature Chteau Peated Nature Chteau Whisky Light Nature Chteau Whisky Nature
Certified organic products
Malting with passion for your brewing success!
CHTEAU PILSEN 2RS MALT

PARAMETER Moisture Extract (dry basis) Difference fine large Wort colour Post coloration Total Protein (dry malt) Soluble protein Kolbach Index Hartong 45 Viscosity Beta-glucans Ph Diastatic power Friability Glassiness (whole grains) PDMS NDMA Filtration Saccharification time Clarity of wort Calibration: - above 2.5 mm - rejected % % 90.0 2.0 min clear ppb normal 15 WK % % UNIT % % % EBC (L) EBC (L) % % % % cp mg/L 5.6 250 80.0 2.5 5.0 2.5 10.0 4.0 38.0 35.0 44.0 43.0 1.6 250 6.0 80.0 1.0 2.0 3.5 (1.9) 5.7 (2.6) 11.5 MIN MAX 4.6
Great beer? No magic, just Castle Malting malts!

CHTEAU PEATED MALT
PARAMETER Moisture Extract (dry basis) Difference fine large Wort colour Total Protein (dry malt) Soluble protein Kolbach Index Hartong 45 Viscosity Beta-glucans pH Diastatic Power Friability Glassiness Calibration above 2.5 mm Saccharification time Clarity of wort Filtration Phenols ppm 5 clear normal 10 WK % % % 90.0 15 UNIT % % % EBC (L) % % % % cp Mg/L 5.7 285 84.0 2.5 80.0 1.1 2.5 (1.5) 10.0 3.5 35.0 34.0 2.5 3.7 (2.0) 11.5 4.4 45.0 43.0 1.6 250 5.9 MIN MAX 4.5
CHTEAU VIENNA MALT

PARAMETER Moisture Extract (dry basis) Difference fine large Wort colour Total Protein (dry malt) Soluble protein Kolbach Index Hartong 45 Viscosity Beta-glucans Diastatic power Friability Glassiness NDMA Filtration Saccharification time Attenuation limit min % 90.0 UNIT % % % EBC (L) % % % % cp Mg/L WK % % ppb normal normal 10 250 82.0 2.5 2.5 3.5 37.0 36.0 1.6 250 80.0 1.5 5.0 (2.4) 2.5 7.0 (3.2) 11.5 4.3 45.0 MIN MAX 5.0
Your brewing dreams come true!

CHTEAU PALE ALE MALT
PARAMETER Moisture Extract (dry basis) Difference fine large Wort colour Total Protein (dry malt) Soluble protein Kolbach Index Hartong 45 Viscosity Beta-glucans Diastatic power Friability Glassiness (whole grains) NDMA Filtration Saccharification time Attenuation limit min % 90.0 UNIT % % % EBC (L) % % % % cp Mg/L WK % % ppb normal normal 200 82.0 2.5 2.5 3.5 38.0 36.0 1.60 250 80.0 1.0 7.0 (3.2) 2.0 9.0 (3.9) 11.5 4.3 45.0 MIN MAX 4.5
CHTEAU MUNICH LIGHT MALT

PARAMETER Moisture Extract (dry basis) Difference fine large Wort colour Total Protein (dry malt) Soluble protein Kolbach Index Hartong 45 Viscosity Diastatic power Friability Glassiness NDMA Filtration Saccharification time 11 Attenuation limit min % 79.0 UNIT % % % EBC (L) % % % % cp WK % % ppb normal normal 200 82.0 2.5 3.0 3.5 37.0 36.0 1.60 80.0 1.0 14.0 (5.8) 2.0 16.0 (6.6) 11.5 4.3 43.0 MIN MAX 4.5
Castle Malting malts - the mystery behind your beer!
CHTEAU MUNICH MALT

PARAMETER Moisture Extract (dry basis) Difference fine large Wort colour Total Protein (dry malt) Kolbach Index Hartong 45 Viscosity Friability Glassiness Filtration Saccharification time min UNIT % % % EBC (L) % % % cp % % normal normal 78.0 2.5 38.0 36.0 1.65 80.0 1.5 22.0 (8.8) 2.5 27.0 (10.7) 11.5 47.0 MIN MAX 4.5
CHTEAU CARA BLOND MALT

PARAMETER Moisture Extract (dry basis) Wort colour UNIT % % EBC (L) 78.0 18.0 (7.3) 22.0 (8.8) MIN MAX 5.0
CHTEAU CARA RUBY MALT

CHTEAU BISCUIT MALT

PARAMETER Moisture Extract (dry basis) Wort colour UNIT % % EBC (L) 77.0 45.0 (17.4) 55.0 (21.2) 12 MIN MAX 4.7
The highest quality standards since 1868
CHTEAU MELANO LIGHT MALT

PARAMETER Moisture Extract (dry basis) Difference fine large pH Wort colour EBC (L) UNIT % % % 79.5 1.5 5.5 37.0 (14.4) 2.5 5.7 43.0 (16.7) MIN MAX 4.5
CHTEAU ABBEY MALT

PARAMETER Moisture Extract (dry basis) Difference fine large Wort colour pH Saccharification time min normal UNIT % % % EBC (L) 79.0 1.0 42.0 (16.3) 2.0 55.0 (21.2) 5.5 MIN MAX 5.0
CHTEAU MELANO MALT

PARAMETER Moisture Extract (dry basis) pH Wort colour EBC (L) UNIT % % 79.0 5.3 75.0 (28.7) 5.6 85.0 (32.4) MIN MAX 4.5
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Specialty malts that make your beer unique
CHTEAU ARME MALT

PARAMETER Moisture Extract (dry basis) Difference fine large Wort colour pH Saccharification time normal UNIT % % % EBC (L) 78.5 1.0 95.0 (36.2) 2.0 105.0 (39.6) 5.5 MIN MAX 4.0
CHTEAU CARA GOLD MALT

CHTEAU CRYSTAL MALT

PARAMETER Moisture Extract (dry basis) Difference fine large Wort colour Saccharification time UNIT % % % EBC (L) 78.0 1.0 145.0 (54.9) 2.0 155.0 (58.9) MIN MAX 5.0
normal
CHTEAU CAF LIGHT MALT

PARAMETER Moisture Extract (dry basis) Difference fine large Wort colour Saccharification time UNIT % % % EBC (L) 77.0 1.0 220.0 (83.1) 2.0 280.0 (105.6) 14 MIN MAX 4.5
normal
Enjoy the variety!
CHTEAU SPECIAL B MALT

CHTEAU CAF MALT

CHTEAU CHOCOLAT MALT

CHTEAU ROASTED BARLEY

PARAMETER Moisture Extract (dry basis) Wort colour UNIT % % EBC (L) 65.0 1200 (450.6) 1400 (525.6) MIN MAX 4.0
CHTEAU BLACK MALT

PARAMETER Moisture Extract (dry basis) Wort colour 15 UNIT % % EBC (L) 73.5 1350.0 (507.4) MIN MAX 5.0
For brewers seeking new possibilities

CHTEAU WHEAT BLANC MALT
PARAMETER Moisture Extract (dry basis) Difference fine large Wort colour Postcoloration Total Protein (dry malt) Soluble protein Kolbach Index Hartong 45 Viscosity pH UNIT % % % EBC (L) EBC (L) % % % % cp 5.8 3.5 (1.8) 5.0 (2.3) 12.0 4.5 37.0 36.0 84.5 2 5.0 (2.3) 7.0 (3.1) 14.0 5.5 43.0 42.0 1.85 6.1 MIN MAX 5.2
CHTEAU WHEAT MUNICH MALT

PARAMETER Moisture Extract (dry basis) Wort colour Total Protein (dry malt) Kolbach Index Viscosity UNIT % % EBC (L) % % cp 38.0 1.85 84.0 14.0 (5.7) 16.0 (6.5) 14.0 MIN MAX 5.0
CHTEAU DIASTATIC MALT

PARAMETER Moisture Extract (dry basis) Wort colour Total Protein (dry malt) Soluble protein Hartong 45 Saccharification time Viscosity Friability Glassiness Diastatic power UNIT % % EBC (L) % % % min cp % % WK 300 78.0 3 16 80.0 2.5 (1.4) 10.0 38.0 36.0 4.0 (2.0) 11.5 45.0 44.0 15 1.6 MIN MAX 7.0
The natural choice!
Organic. A decision for nature.

Certified organic product
CHTEAU PILSEN NATURE MALT
PARAMETER Moisture Extract (dry basis) Difference fine large Wort colour Post coloration Total Protein (dry malt) Soluble protein Kolbach Index Hartong 45 Viscosity Ph Diastatic power Friability Glassiness (whole grains) PDMS NDMA Filtration Saccharification time Clarity of wort Calibration: - above 2.5 mm - rejected % % 90.0 2.0 min clear ppb normal 10 WK % % UNIT % % % EBC (L) EBC (L) % % % % cp 5.6 250 80.0 2.5 5.0 2.5 10.0 4.0 38.0 36.0 44.0 42.0 1.6 6.0 80.0 1.0 2.5 (1.4) 2.0 3.5 (1.9) 5.7 (2.6) 11.5 MIN MAX 4.5
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Choose the best!
Specification
PARAMETER Moisture Soluble extract (0.2 mm) Soluble extract (0.7 mm) Fine-coarse extract difference Wort colour Total nitrogen, dry Soluble nitrogen, dry Soluble nitrogen ratio Predicted spirit yield (PSY) Friability Homogeneity DP Fermentable extract NDMA UNIT % % % % EBC (L) % % % l/t % % IOB % ppb 2.5 (1.5) 1.40 0.5 35.0 406 85.0 98.0 63.0 87.0 2.0 80.0 76.0 2.0 3.7 (1.9) 1.65 0.6 40.0 MIN MAX 4.5
MALT CHTEAU WHISKY LIGHT CHTEAU WHISKY
PHENOLS ppm ppm
MIN 15 30
MAX 25 45
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Redefining Malt Roasting

With its brand new innovative roasting facilities Castle Malting revolutionizes malt roasting processes and produces a broad range of specialty malts with exceptional taste and aroma properties. Moreover, Castle Malting is currently preparing to launch a number of new specialty malts as well as to expand its organic malts range. The final tests at its pilot micro-malting facility and microbrewery (where continuous research and development take place) are under way. Our target is even more flavour, richer caramelisation and less bitterness in higher colourations.
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Everything you need for your beer

Castle Malting provides you with the best dry brewing yeasts in the world
SAFALE
SAFLAGER
SAFBREW
CLASSIC ALES ( UK, Germany, US)
ORIGINAL LAGERS
SPECIAL BREW TYPE
SAFALE S-04 SAFALE K-97 SAFALE US-05
SAFLAGER W34/70 SAFLAGER S-189 SAFLAGER S-23
SAFBREW T-58 SAFBREW S-33 SAFBREW WB-06
Rehydration Temperature [C] Safale 24-30
Fermentation Temperature [C] 15-24 12-15
Recommended Quantity [g/hl]
50-80 g/hl 80-120 g/hl 200-300 g/hl 50-80 g/hl (2.5-5.0 g/hl for refermentation in bottle)
Saflager
20-26 <11
Safbrew
24-30
15-24
Yeast can be ordered together with malt at no additional transport costs!

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Belgian malts that make your beer so special!

Castle Malting offers more than 70 varieties of hops, in cones and pellets, from all over the world Order hops together with malt at special prices and no additional transport costs!
Hops in cones
Hops in pellets T 90
HOPS OFFERED BY CASTLE MALTING

GREAT BRITAIN Admiral Boadicea Bramling Cross Challenger East Kent Goldings First Gold Fuggles Goldings Northdown Phoenix Pilgrim Pioneer Progress Sovereign Target WGV POLAND Lubelski Marynka SLOVENIA THE CZECH REPUBLIC Saaz FRANCE Strisselspalt Aurora (Super Styrian) Extra Styrian Dana Magnum Styrian Golding Styrian Golding B Styrian Savinjski Golding AUSTRALIA Pride Of Ringwood GERMANY Brewers Gold Mittlefruh Herkules Hersbrucker Northern Brewer Perle Select Spalt Tettnang Tradition UNITED STATES Ahtanum Amarillo Brewers Gold Bullion Cascade Centennial Chinook Cluster Columbus Crystal Galena Glacier Golding US Hallertau US Horizon Liberty Mount Hood Nugget Oregon Fuggles Palisade Santiam Simcoe Sterling Willamette Tradition Opal Perle Saphir Smaragd Select Spalt New Zealand Motueka Hallertau Aroma Pacific Gem ORGANIC Belgium/UK Challenger First Gold Fuggles Golding Sovereign Germany NEW ZEALAND Green Bullet Hallertau Aroma Nelson Sauvin Pacific Gem Pacific Hallertau
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Other hop varieties are also at your disposal, just ask us for what you need!
For a more creative brewing!

"The Belgians are the greatest users of herbs and spices in beer. Even a relatively conventional Belgian brew sometimes turns out to contain spices."
Michael Jackson, The Beer Hunter Discover with Castle Malting a broad spectrum of spices to add an extra warming character that can really change the flavor of your beers. Spices open your beers to an infinite variety of aromas and unforgettable taste. With our spices you can find the way to create a truly unique specialty beer.
coriander coriander powder
bitter orange peels chopped bitter orange peels 1/4 bitter orange peels powder
sweet orange peels chopped sweet orange peels ribbons sweet orange peels powder liquorice sweet root chopped liquorice sweet root powder liquorice sweet root extract pastilles liquorice sweet root extract sticks liquorice sweet root extract blocs graines of paradise ginger root chopped ginger root powder jasmin fleur
star anise (whole) star anise chopped star anise powder anise pimpella anise pimpella powder cinnamon powder cumin seed juniper beriies cardamon green fruit clove red sorrel flower red moss
iceland moss heather flower elecampane lemon verbena leaf vanilla pods angelica root sweet woodruff matricaria lemon peel
Other spices are also at your disposal, just ask us for what you need!
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The sweet taste of your success!

To add more strength and a smother taste to your beer Castle Malting offers Belgian Candy Sugars and other Sugar Specialties.
Belgian Candy Sugars are commonly used in brewing, especially in stronger Belgian beers such as Dubbel and Tripel. They are used to boost the alcohol content without adding extra body to the beer. Belgian Candy Sugars helps maintain the high alcohol content of beers without making them overly malty or sweet. Candy Sugars are great for Tripels and Belgian Ales.
CANDI SUGARS PACKAGING
Candy sugar white pieces Candy sugar dark pieces Cassonade light Cassonade dark Cassonade extra dark Candimic light 73% Candimic dark 73% Candimic dark 78% ORGANIC SUGARS Organic cane sugar granulated
CARAMEL COLOURS Burnt Syrup BS 5000 Caramel P32 (E150c) GLUCOSE SYRUPS Belgogluc HM 70/75% Maltodextrine Type 1912 FRUCTOSE Fructose syrup F85/75% Crystalline Fructose INVERT SUGARS Liquid Trisuc 73%
25 kg bag 25 kg bag 25 kg bag/ 10 kg bag 25 kg bag/ 10 kg bag 25 kg bag/ 10 kg bag 25 kg can/ 1000 kg container 25 kg can/ 1000 kg container 25 kg can/ 1000 kg container PACKAGING 25 kg bag
PACKAGING
25 kg can/ 1000 kg container 25 kg can/ 1000 kg container

PACKAGING
25 kg can/ 1000 kg container 25 kg bag
PACKAGING
25 kg can/ 1000 kg container 25 kg bag PACKAGING 25 kg can/ 1000 kg container
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Malts behind the best beers in the world

Castle Malting offers more than 40 types of glasses for any type of beer
Belgian brewers serve each beer in its own shape of glass, ranging from flutes to snifters and chalices. Why use an authentic glass? The selection of the right glass plays an important role in the savouring and enjoyment of a beer. Glass shape can greatly affect aromatic presentation, head formation, even how well carbonation will be sustained. The Pilsner beer requires a tall and slim glass to retain the gas. A wider glass is required for top fermented beers so that the taste and aroma is enjoyed to the fullest. A facet glass is best for white beer so that its cloudiness and freshness are highlighted.
Discover the wide range of caps for beer bottles offered to you by Castle Malting at very competitive prices
NB. We can also supply you with personalized glasses and caps just send us a message at info@castlemalting.com
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Castle Malting is happy to place at your disposal free of charge the following facilities: A modern microbrewery Create and test new beer recipes profiting from the assistance of our brewing experts A state-of-the-art laboratory Carry out the analysis of your beers assisted by our experts
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When quality matters.

Analyses carried out by our laboratory
Analysis Method Analysis Method
MALT
Malt Moisture Coarse-grind extract : Humid malt; Dry malt Coloration (Visual) Moisture of coloured malts Coloration of coloured malts Total protein content Kolbach Index Wort viscosity Malt friability Free amino nitrogen in malt (FAN) Mash odour Filtration rate Carlsberg test (Gushing test) Attenuation limit Turbidity EBC 4.2 EBC 4.5.2 EBC 4.7.2 EBC 5.4 EBC 5.6 EBC 4.3.1 (KJELDAHL) EBC 4.9.1 EBC 4.8 EBC 4.15 EBC 4.10 (continuous flow) EBC 4.5.1 EBC 4.5.1 Mebak R 4.21.2 / 2006 EBC 8.6 Turbidimeter EBC Fine-grind extract : humid malt; dry malt Fine/Coarse difference Colour KZ Extract coloured malts Calibration: 2.8 mm; 2.5 mm; 2.2 mm Siftings; dust Soluble proteins content pH of wort Beta-glucans Whole grains Diastatic power: Humid malt; dry malt Saccharification rate Hartong Index 45C Mycotoxins; Aflatoxins; DON; Homogeneity and modification (Calcofluor Method) -amylase EBC 4.9.1 EBC 8.17 EBC 8.13.2 EBC 4.15 EBC 4.12 (continuous flow) EBC 4.5.1 De Clerck, 2ed., Vol II Spectrometry EBC 4.14 EBC 4.13 (continuous flow) EBC 4.5.1 EBC 4.5.2 Bios 1972 n3 p.129 EBC 5.5
Analysis
Total protein content Mycotoxins; Aflatoxins; DON , Germination Productivity forecast Micro malting
Method
Analysis
Method
EBC 4.2
BARLEY
EBC 3.3.1 / IR Spectrometry Aubry method Moisture Calibration: 2.8 mm; 2.5 mm; 2.2 mm Siftings; dust Water sensitivity Weight of 1000 grains Odour Visual aspect
Aubry method EBC 1.4.1
Analysis
Method
Analysis
Method
WATER
Physico-chemical parameters
Total aluminium Ammoniacal nitrogen Nitrites dissolved Odour Savour ISO 11885 Enzymatic method EN ISO 10304-2 Free chlorine Total iron content pH COD Suspended matters ISO 7393 ISO 11885 ISO 10523 Internal method (spectrometry) Internal method
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Pale Abbey Beer

MALT
Beer Recipe
INGREDIENTS
Chteau Pilsen 2RS 100% 25-30 kg/hl
HOPS
Saaz Hallertauer Aroma

YEAST
100 g 50 g
Safbrew T-58 Safbrew T-58 (second fermentation)
50 - 80 g / hl 2.5 - 5 g / hl
Mashing temperature
Alcohol: 6.5 - 7% Colour: 8 -12 EBC Bitterness: 25 - 30 IBU
Temperature in C
Original gravity: 15-16 Pl
80 70 60 50 40 0 20 40 60 Time in minutes 80 100
Description
Dense beer with a rich taste, long aftertaste and, as a rule, lower carbonation. Unlike the majority of other beers, light abbey beer is served cooled to just 6-12 C.
Step 1: Mashing -Mash in 75 litres of water (45C) -Rest at 65C during 50 minutes -Rest at 72C during 10 minutes -Rest at 79C during 2 minutes Step 2: Filtration Separate the wort from the spent grain by 30 litres of water (75C)
All your beer needs is Castle Malting malts
Step 3: Boiling: Duration: 2 hours; volume of wort declines by 8 - 10% -After 15 minutes add Saaz; -After 105 minutes add Hallertauer Aroma and sugar if necessary; -Remove the trub Step 4: Wort cooling Step 5: Fermenting at 20C (7 days)
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This recipe is provided by Castle Malting. A successful result cannot be guaranteed. Some modifications may be required to meet the specific characteristics of ingredients and the specific technological conditions of the brewery. For further information & service please contact: info@castlemalting.com
Belgian Wheat Beer

MALT
Beer Recipe
INGREDIENTS
Chteau Pilsen 2RS Chteau Wheat Blanc HOPS Magnum Styrian Golding
YEAST
80% 20%
18 20 kg /hl 5 kg / hl
80 g 80 g
Safbrew WB-06 Safbrew WB-06

(second fermentation)
50 - 80 g/hl
2.5 - 5 g/hl
Other ingredients Orange rind 20 g
Mashing Temperature
Alcohol: 4.5 - 5% Colour: 10 - 12 EBC Bitterness: 25 - 30 IBU
Temperature in C
Original gravity: 11 12Plato
80 70 60 50 40 0 20 40 60 80 Time in minutes 100
Description
Wheat or White Belgian beer is traditionally considered to be a summer drink. Usually consumed as an aperitif with a slice of orange or lemon.
Step 1: Mashing -Mash in 80 litres of water (45C) - Rest at 65C during 80 minutes - Rest at 79C during 2 minutes Step 2: Filtration Separate the wort from the spent grain by 30 litres of water (75C)
Get your beer inspired by specialty malts from Belgium
Step 3: Boiling -Duration: 2 hours -Volume of wort declines by 8 - 10% -After 15 minutes add Magnum -After 100 minutes add Styrian Golding, orange rind and sugar if necessary -Remove the trub Step 4: Cooling Step 5: Fermentation at 20C (7 days)
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Tripple Blonde Abbey Beer

MALT
Beer Recipe
INGREDIENTS
Chteau Pilsen 2RS HOPS Saaz Hallertauer Aroma

YEAST
100%
35-37 kg/hl
100 g 50 g
Safbrew T-58 Safbrew T-58 (second fermentation)
50 - 80 g / hl 2.5 - 5 g / hl
Mashing Temperature
Temperture in C
Original gravity: 18 20Plato Alcohol: 8 - 9% Colour: 10 - 12 EBC Bitterness: 25 - 30 IBU
80 70 60 50 40
0 10 20 30 40 50 60 70 80 90 100 110
Description
Clear, crisp, and dry, with low-tomedium bitterness and aroma from hops, and some sweetness from malt. Fruitiness from esters may be perceived but do not dominate the flavor or aroma. A lighter body from higher carbonation may be noticed.
Time in minutes
Step 1: Mashing Mash in 75 litres of water (45C) Rest at 63C during 50 minutes Rest at 72C during 20 minutes Rest at 79C during 2 minutes Step 2: Filtration Separate the wort from the spent grain by 30 litres of water (78C) Step 3: Boiling Duration: 2 hours; volume of wort declines by 8 - 10% After 15 minutes add Saaz; After 105 minutes add Hallertauer Aroma and sugar if necessary; Remove the trub Step 4: Wort cooling Step 5: Fermentation at 24C (7 days)
Great Belgian Malts. Great Beers.
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Amber Abbey Beer

MALT
Beer Recipe
INGREDIENTS
Chteau Pilsen 2RS Chteau Munich Light Chteau Abbey HOPS Saaz Hallertauer Aroma YEAST Safale S - 04 Safale S 04 (second fermentation) 50 - 80 g / hl 2.5 - 5 g / hl 75 g 25 g 60% 30% 10% 15 kg / hl 7.5 kg / hl 2.5 kg / hl
Mashing Temperature
Original gravity: 14 16Plato Alcohol: 6 - 7% Colour: 10 - 15 EBC Bitterness: 18 - 22 IBU
Temperature in C 80 70 60 50 40 0 20 40 60 Time in minutes 80 100
Description
Due to the combination of Chteau Munich Light and Chteau Abbey malts, this special beer is characterized by a rich warmness typical of wine and a unique freshness typical of beer.
Step 1: Mashing -Mash in 70 litres of water (45C) -Rest at 65C during 50 minutes -Rest at 73C during 10 minutes - Rest at 79C during 2 minutes Step 2: Filtration Separate the wort from the spent grain by 30 litres of water (75C) Step 3: Boiling Duration: 2 hours; Volume of wort declines by 8 - 10% -After 15 minutes add Saaz; -After 100 minutes add Hallertauer Aroma and sugar if necessary -Remove the trub Step 4: Cooling Step 5: Fermentation at 20C (7 days)
Castle - the secret of your beer
Malting
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Red Beer
MALT
Beer Recipe
INGREDIENTS
Chteau Pale Ale Chteau Pilsen 2RS Chteau Melano Light Chteau Melano HOPS Saaz Brewers Gold Challenger Golding YEAST Safale US-05 70 g/hl 63% 17% 17% 3% 15 kg/hl 4 kg/hl 4 kg/hl 1 kg/hl 30 g 20 g 20 g 20 g
Mashing Temperature
Temperature in C
80
70 60 50 40
0 10 20 30 40 50 60 70 80 90
Original gravity: 19 - 20 Pl Alcohol: 8.5 - 9 % Colour: 15 - 20 EBC Bitterness: 22 - 27 EBU
Time in minutes
Description
A bit sweet, with a lightly hopped tealike flavour. Well-rounded and balanced flavors and a pleasant toasted malt character. A drying finish is common.
Step 1: Mashing -Mash in 70 litres of water and rest at 63C during 50 minutes -Raise the temperature to 72C, rest for 10 minutes -Raise the temperature to 79C, rest for 2 minutes Step 2: Filtration Separate the wort from the spent grain by 35 litres of water (75C) Step 3: Boiling Duration: 1.5 hours -After 10 minutes add half of the hops -10 minutes before the end of the boiling add the second half of the hops and sugar if necessary -Remove the trub Step 4: Cooling Step 5: Fermentation at 20C
Brew your beer with Castle Malting!
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Brown Abbey Beer

MALT
Beer Recipe
INGREDIENTS
Chteau Pilsen 2RS Chteau Pale Ale Chteau Munich Chteau Crystal Chteau Chocolat HOPS Hallertauer Tettnanger YEAST Safbrew T-58 50-80 g/ hl
fermentation)
32% 32% 20% 14% 2%
9 kg / hl 9 kg / hl 5.5 kg / hl 4 kg / hl 0.5 kg / hl
50 g 25 g
Safbrew T-58 (second

Original gravity: 13 - 14 Pl Alcohol: 5.5 - 6 % Colour: 45 - 50 EBC from brown to dark brown Bitterness: 15 - 20 IBU
Temperature in C
2.5 - 5 g / hl
Mashing Temperature
85 80 75 70 65 60 55
0 20 40 60 80 100 120 140
Description
A beer of character with a rich sweet malt flavour and a well-balanced taste. Leaves a subtle aftertaste of burnt wood.
Time in minutes
Step 1: Mashing -Mash in 70 litres of water and rest at 65C during 90 minutes -Raise the temperature to 73C, rest for 20 minutes -Raise the temperature to 79C, rest for 2 minutes Step 2: Filtration Separate the wort from the spent grain by 30 litres of water (75C)
Stop searching. Start brewing.
Step 3: Boiling Duration: 2.5 hours; Volume of wort declines by 8 - 10% -After 15 minutes add Hallertauer -After 115 minutes add Tettnanger and sugar if necessary -Remove the trub Step 4: Cooling
Step 5: Fermentation at 22C (7 days)
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Belgian Christmas Beer

MALT
Beer Recipe
INGREDIENTS
Chteau Pilsen 2RS Chteau Munich Chteau Crystal Chteau Caf Light HOPS Admiral Brewers Gold YEAST 75 g 75 g 50% 25% 12.5% 12.5% 20 kg /hl 10 kg / hl 5 kg / hl 5 kg / hl
Safbrew T-58
Safbrew T-58 (second fermentation)
50-80 g / hl
2.5 - 5 g / hl
Mashing Temperature
Original gravity: 19 - 20 Pl Alcohol: 8.5 - 9 % Colour: 55 - 65 EBC Bitterness: 25 - 30 IBU
85 80 75 70 65 60 55
0 20 40 60 80 100 120 140
Temperature in C
Time in minutes
Description
Belgian Christmas Beer with a rich creamy head, slightly spicy flavour and a pleasant aroma.
Step 1: Mashing Mash in 75 litres of water (65C) -Rest at 65C during 90 minutes -Raise the temperature to 73C, rest for 20 minutes -Raise the temperature to 79C, rest for 2 minutes Step 2: Filtration Separate the wort from the spent grain by 35 litres of water (78C)
Castle Malts Brewers favourite malts
Step 3: Boiling Duration: 2.5 hours After 15 minutes add Admiral After 105 minutes add Brewers Gold and sugar if necessary Remove the trub Step 4: Cooling Step 5: Fermentation at 20 - 25C (7 days)
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From Belgium with love!
Castle Malting will be delighted to help you in creating new beer recipes. Just send a request at info@castlemalting.com. You are always welcome to our microbrewery where you can taste true Belgian beer brewed from our malts as well as test our malts in your beer recipes.
94 Rue de Mons, 7970 Beloeil, Belgium. Tel. +32 87 66 20 95, Fax +32 87 35 22 34 E-mail: info@castlemalting.com, www.castlemalting.com

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Malts from the country famous for its beers

Tens of Belgian specialty malts. Get yours.

The incontestable leader in specialty malts!

Chteau Pilsen 2RS; 6RW

All beer types

Up to 100% of the mix

Scottish ale, porters, smoked beer, special beers

Up to 100% of the mix

Chteau Pale Ale

Up to 100% of the mix

Chteau Munich Light 15 EBC Chteau Munich

Up to 60% of the mix

MALT Chteau Melano Light 40 EBC & Chteau Melano

Up to 20% of the mix

Features: Belgian brown malt. Specially germinated and kilned at up to 110C.

Up to 15% of the mix

Chteau Cara Blond

Chteau Cara Ruby

Brown Ales, Brune des Flandres, Bock, Scottish Ales

Up to 20% of the mix

Chteau Cara Gold

Brown and dark beers

Up to 20% of the mix

MALT Chteau Arme

Special very aromatic beers

Up to 20% of the mix

Up to 10% of the mix

Abbey ales, dubbels, porters, brown ales, doppelbocks

Up to 10% of the mix

3 - 6% of the Very coloured beers, mix stouts and porters 6

Chteau Roasted Barley

2-4% in Brown ales, or 3-10% in Porters and Stouts

Chteau Wheat Blanc

Chteau Wheat Munich

Up to 30% of the mix

Up to 30% of the mix

Up to 100% of the mix

Committed to a healthy environment!

Chteau Pilsen Nature

Certified organic products

Malting with passion for your brewing success!

CHTEAU PILSEN 2RS MALT

Great beer? No magic, just Castle Malting malts!

CHTEAU VIENNA MALT

Your brewing dreams come true!

CHTEAU MUNICH LIGHT MALT

Castle Malting malts - the mystery behind your beer!

CHTEAU MUNICH MALT

CHTEAU CARA BLOND MALT

CHTEAU CARA RUBY MALT

CHTEAU BISCUIT MALT

The highest quality standards since 1868

CHTEAU MELANO LIGHT MALT

CHTEAU ABBEY MALT

CHTEAU MELANO MALT

Specialty malts that make your beer unique

CHTEAU ARME MALT

CHTEAU CARA GOLD MALT

CHTEAU CRYSTAL MALT

CHTEAU CAF LIGHT MALT

Enjoy the variety!

CHTEAU SPECIAL B MALT

CHTEAU CAF MALT