Malts
Check Our Quality Malts
Gladfield Ale Malt
Ale Malt Base Malt Also known as: Pale Ale Malt Sub Malt for: Maris Otter Malt Our Ale Malt is grown from plump, low protein Autumn barley varieties and is one of our most popular base malts. Ale Malt is highly friable but the soluble nitrogen ratios are kept relatively low to enhance mouth feel and head retention when brewed. This Malt has been fully modified through a traditional long cool germination resulting in higher extract potential. This type of modification helps eliminate haze issues in the beer. The kilning regime gives a nice toasty character to the malt and makes it perfect to use to brew a traditional English style. Use: This is a base malt with a distinctly English character, suitable for many beer styles.
Gladfield American Ale Malt
American Ale Malt Base Malt Gladfield’s American Ale Malt is perfect for brewers who have found that our regular Ale Malt adds too much of a malty, toasted flavour profile to certain beer styles. This base malt has been made from plump low protein Autumn barley varieties and then subjected to our traditional long cool germination period. The grains are then kilned using a special recipe that imparts a typical Ale colour for a cleaner, less toasted flavour. When brewed, this malt produces a vibrant, clean, yet solid hop‑forward malt profile and is perfect for producing American-style beers. The American Ale Malt offers the brewer scope for innovation and the ability to create beers that are full of character and sophistication. Use: Base malt for use in hop-forward beers.
Gladfield Big O – Malted Oats
Big O – Malted Oats Sub-Base Malt Big O- Malted oats are a great addition to use instead of a rolled or flaked product. Whole oats are fully modified and kilned to give a rich oat, nutty flavour. Big O -Malted Oats have a few great attributes that make a preferred product for Stouts and Hazy IPAs: They have a large, thick husk which greatly aids in sparging and run-off. They have much more flavour – kilned to enhance the nutty, oaty flavours and bring more to the table than a flaked product. They bring the same silky smoothness to a beer that a rolled oat will. Big O provides a better haze than rolled oats alone in your hazy IPAs. Some brewing notes: The oats and husk will absorb more water so be prepared to increase the amount of your strike water. Mix the oats with the barley during milling to help deliver an even crush.
Gladfield Aurora Malt
Aurora Malt Also known as: Honey and Melanoidin Malt Gladfield’s Aurora Malt is an aromatic malt which has been developed to produce rich bready, fruit cake aromas and imparts an orange/red colour to the brew. If you want to make that big malty, robust beer, then this is a great malt to use. The barley has undergone a long traditional germination process followed by a carefully controlled kilning regime to create a reaction between the complex sugars and amino acids. The resulting Maillard reaction is responsible for the colour, flavour and aroma of our Aurora Malt. This malt is ideal for brewing dark ales, Belgium styles, and high alcohol beers. Crystal Malt will add sweetness to Aurora Malt and further enhance the bready and fruitcake aromas. RedBack and Shepherds Delight malts bring out the red colours of Aurora and also introduce complementary flavours to the finished beer.
Gladfield Biscuit Malt
Biscuit Malt Speciality Malt Also known as: Amber Malt Gladfield’s Biscuit Malt is made by gently roasting kilned-dried Ale Malt. Our Biscuit Malt is ideal when used in small amounts to give a dry, toasted biscuit finish to light, mild ales and bitters where brewers do not want to add much colour. We recommend our Biscuit Malt in beer styles that call for a dry finish. ESB, Pale Ales and Mild Ales are styles that come to mind. Typical usage rates are 5–15% and are mindful that Biscuit Malt has a typical colour of 65 EBC. Use: Add Biscuit Malt to impact a dry toasted biscuit flavour without adding much additional colour to the final beer.
Gladfield Black Forest Rye Malt
Black Forest Rye Malt Speciality Malt Think of Shepherds Delight Malt, now open your mind to the possibility to brew a beer with the same great attributes that Shepherds Delight Malt offer (red colour, malty, currant and fruit cake flavours) using Rye as the grain. The possibilities are huge. Add spiciness to Old Ales, add complexity to ESB, Pale Ales, you name it. And guess what, no one in the world produces anything like this malt, so you are you in for a treat.
Gladfield Brown Malt
Brown Malt Speciality Malt Gladfield’s Brown Malt is a stronger version of our Biscuit Malt. Our Brown Malt is made from green chitted malt which imparts good amber colour build up without the astringency from husk damage. This malt gives a dry biscuit, toasted hazelnut style flavour to the beer along with nice amber colour. Brown Malt is ideal for use in Porters, Stouts, Dark Ales or Dunkels in small amounts. Use: Brown Malt imparts a rich dry biscuit, nutty, light roasted flavour and gives the beer a deep amber hue.
Gladfield Chocolate Malts
Chocolate Malts Speciality Malt Brewers are often wary of using Chocolate Malts because they are often associated with imparting bitter, harsh and astringent flavours. These flavours are formed when the husk is burnt during the roasting process. At Gladfield Malt, we have perfected a unique process that keeps the husk moist during the roasting process which limits these bitter and astringent flavours from forming. Gladfield’s Chocolate Malts are still darker malts, but impart smooth roast flavours to the brewed beer. Light Chocolate Malt Gladfield Light Chocolate Malt is a lighter version of our Dark Chocolate Malt. It is produced in a similar way but roasted to a lower temperature and has a lighter colour. This malt gives fantastic roasted and espresso coffee like flavours. A great addition to Stouts and Porters. Use: Adds coffee, chocolate and roast flavours. Rate: Up to 15% Dark Chocolate Malt Gladfield Dark Chocolate Malt is dark in colour and light on astringency due to our unique roasting technique. It has lovely coffee/chocolate aromas and is a big hit with Porter and Stout drinkers. This malt must be used fresh. Use: Adds deep coffee, chocolate and dark roast flavours.
Gladfield Crystal Malts
Crystal Malts Speciality Malt Crystal Malts, also known as Caramel Malts, are used to add colour, flavour and sweetness to beer. Gladfield’s Crystal Malts are made from lower to mid-range nitrogen winter or autumn barley varieties, that are soaked in water, germinated, left wet and then heated. This converts the sugars while they are still in the grain. We then roast our Crystal Malts in our high-tech purpose-built roasting drum making sure that the crystallisation process is even throughout. This gives a sweetness and even colour to the final malt. Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer. It is important to note that our Crystal Malt must be used fresh to get the best results. Light Crystal Malt Use: Adds mild sweet caramel flavours and body. Medium Crystal Malt Use: Adds full sweet caramel flavours and body. Dark Crystal Malt Use: Adds a nutty bittersweet caramel flavour and body.
Gladfield Distillers Malt
Distillers Malt Base/Distill Malt Gladfield’s Distillers Malt is a premium malt produced exclusively from distilling barley varieties with the right nitrogen content. The barley has been gently kilned to preserve enzyme content and the resulting malt has both high extract and diastatic power. Distillers Malt will add malty, sweet flavours to the finished whisky. Our Distillers Malt is primarily suited to single malt distilling and can be used in conjunction with Gladfield’s Peat Smoked or Manuka Smoked Malts if required. All our Distiller Malt varieties are made from non-glycosidic nitrile barley. Gladfield also make smoked malts – Peat Smoked Malt and Manuka Smoked Malt. Use: Primarily suited for making single malt whiskies.
Gladfield Eclipse Wheat Malt
Eclipse Wheat Malt Speciality Malt Also known as: Midnight Wheat A bitterless black malt, Gladfield’s newest malt is the best way to add the smoothest dark brown/black colour to your beers without accompanying bitterness and with a very subtle flavour contribution. Consider Eclipse Wheat as the blackest colour malt. Use for many styles when you want to adjust for colour, while adding a delicious minor roast coffee note. You can use this in applications where you’re looking for similar colouring characteristics as Roasted Barley without the dark espresso character or potential astringency that can sometimes come from very dark barley malts. Eclipse Wheat is huskless and will not carry bitterness into your beer. Use in higher proportions to make your black IPAs, Porters and Stouts blacker; adjust colour on your Belgians, Ales and Milds; and add depth to your Schwarzbiers. Use in place of debittered black malt and dehusked barley malts. The subtle and smooth flavour means Eclipse Wheat is suited for a much broader range of applications than other roast malts or chocolate malts. Including bringing the darkness to uncommon styles like Lagers, Wits and Saisons. Use: 1–2% for little to no flavour contribution, minor colour adjustment; 2–6% to add more colour with very smooth roasted coffee and chocolate notes; 7–10% in a larger ratio for more definite colour adjustment, velvety-smooth subtle roast character.
Gladfield Flaked Barley
Flaked Barley Harraway’s Flaked Barley is produced much like their rolled oats. Raw barley is steamed and then pressed through a pair of rollers. Flaked barley can also be added directly to the mash with base and speciality malts. Flaked barley also performs well as an adjunct in German style pilsners, as it can produce lighter colour without lowering the gravity.
Gladfield German Pilsner
German Pilsner Malt Base Malt Newly developed from an old world style malt, our German Pilsner Malt is the perfect base to use with Ales and Lagers. We start with high nitrogen, plump spring barley that goes through our traditional long germination process, followed by a light kilning. This malt is designed to lauter well as well as provides a solid extract. It also allows the brewer to add in flavour and manipulate this final result. We call it here at the maltings, the ‘marshmallow malt’, sweet but no flavour. The higher protein barley will maintain a lot of medium chain proteins that provide both body and head retention. The flavour of this malt is crisp, clean and refreshing with a lovely pale straw colour. Recommend to use this malt when brewers are looking for a clean, non‑biscuity flavour to the finish of the beer. Typical Bohemian style pilsners. Use: Base malt for any beer style, light in colour with a clean sweet flavour.
Gladfield Naked Oats
Gladfield Naked Oats Speciality Malt Our take on a well sought after type of malt. Our Golden Naked Oats is made from New Zealand dehulled oats, chitted and then roasted on our roaster “Gabriella”. This malt brings mouthfeel and creaminess to malt forward and hoppy beers, essentially any type of beer can benefit from some amount of Golden Naked Oats.
Gladfield Gladiator Malt
Gladiator Malt Speciality Malt Also known as: Dextrin and/or Carapils® Our Gladiator Malt is a dextrin malt and has proved very popular for use in a wide range of beer styles. This malt has a high amount of unfermentable sugars which helps to provide extra foaming stability, mouth feel and body to the beer without adding too much colour. Use: To provide extra foam stability, body and mouth feel to the brewed beer.
Gladfield Go Nutty -Roasted Oats
Go Nutty -Roasted Oats Speciality Malt Go Nutty – Roasted Oats is our newest malt, launched as a limited release in 2020. We used hulled oats which have been roasted in our drum roaster to a lightly nutty, toasted flavour while still retaining a light colour in the mash. It resembles the flavour of toasted sesame seeds. This malt is a great addition to Stouts, Porters and Brown Ale. It could add spiciness to Saisons and Dubble beers too.
Gladfield Lager Light Malt
Lager Light Malt Base Malt Lager Light Malt has been subjected to a gentler kilning cycle so that a lower coloured base malt is produced. This malt is made especially for brewing an all malt lager where a light colour is desirable. This base malt can also be used alongside Gladfield Wheat Malt to brew a delicate, bright, clean malt profile wheat beer where a low colour formation is desired. Use: A base malt for any style of beer. This malt is light in colour, with a sweet, clean flavour.
Gladfield Maize Malt
Premium maize grown in the South Island of New Zealand that has a starchy taste, blend flavour. Maize Malt adds mild, less malty flavour to beers and less body. It also provides a drier and crisper beer. Typical Beer Styles include American Light Lager, Mexican Lagers, Pilsners. It is also suited for Bourbon Whisky making. Typical usage rates are up to 25% in beer and 51% in distilling. You should crush Maize Malt along with other malts.
Gladfield Manuka Smoked Malt
Manuka Smoked Malt Base/Distill Malt Gladfield Malt is proud to produce the world’s only Manuka Smoked Malt. We take the same barley varieties that we use to make our top quality Distillers Malt and place the grains in our in-house smoker with 100% New Zealand grown West Coast Manuka wood. Our Manuka Smoked Malt is smooth and overlaid with floral, sweet characteristics. Our Manuka Smoked Malt can either be distilled or brewed. This malt would impart a unique Kiwi flavour to an old German style beer like a Rauchbier or in any other beer style where a level of smokiness is required. We recommend our Manuka Smoked Malt can be used anywhere between 1% to 100% depending on the degree of smoke required. This malt is also excellent when distilled, and imparts a smooth, natural smokiness with distinct Manuka notes to the finished whisky that is unique to New Zealand. Use: Suitable for single malt distilling and brewing where a unique Manuka smoke characteristic is required. If distilling single malt whisky please use at 100% rate.
Gladfield Munich Malt
Munich Malt Sub-Base Our Munich Malt is perfect for brewing classic malty continental lagers and robust ales. Gladfield’s Munich Malt is germinated using barley with a slightly higher nitrogen content to create more intense colour through greater Maillard reactions. This is achieved by allowing higher levels of moist air recirculation and low temperatures to occur during the early and intermediate stages of the kilning c ycle followed by a final long high temperature cycle. This kilning process results in a malt which is rich, sweet, toasty and imparts a biscuit flavour with a touch of breadiness. Our Munich Malt imparts a deep orange colour and a malty, toasted, nutty, grainy flavour to the brewed beer. Use: Munich Malt is a base malt suitable for brewing German-style beers, or when a dry toasted nutty flavour is required.
Gladfield Oat Hulls
Oat Hulls Also known as: Husks Oat Hulls for New Zealand and Australia. Oat hulls are the outer shell layer of the oat, inedible and normally removed from the oat, when used for brewing the hulls improve the filter bed of the mash to decrease the likelihood of a stuck mash. Oat hulls are non-fermentable, and provide bulk helping prevent the mash from settling and becoming stuck during the sparge. Hulls are generally used when making wheat or rye beers. Please note: Gladfield does not produce this product.
Gladfield Peat Smoked Malt – Heavy
Peat Smoked Malt – Heavy Speciality/Distill Malt To create Gladfield’s Peat Smoked Malt, our wonderful Distillers Malt is smoked in our in-house smoker using 100% New Zealand peat. The resulting malt is infused with a traditional mild, soft earthy flavour with phenols 40+ppm. We can customise the phenols levels upon request. This malt is primarily suited for making single malt whisky but is also great when used to flavour Scotch ales or darker maltier beers. Use: Primarily suited for the making of single malt whisky. Adds a unique mild peaty taste to whiskies.
Gladfield Peat Smoked Malt – Heavy
Peat Smoked Malt – Heavy Speciality/Distill Malt To create Gladfield’s Peat Smoked Malt, our wonderful Distillers Malt is smoked in our in-house smoker using 100% New Zealand peat. The resulting malt is infused with a traditional mild, soft earthy flavour with phenols 40+ppm. We can customise the phenols levels upon request. This malt is primarily suited for making single malt whisky but is also great when used to flavour Scotch ales or darker maltier beers. Use: Primarily suited for the making of single malt whisky. Adds a unique mild peaty taste to whiskies.
Gladfield Pilsner Malt
Pilsner Malt Base Malt Gladfield Pilsner Malt is made from English and European bred barley varieties. Only plump low-protein barley are used to make our Pilsner Malt. This style of barley produces higher extracts and helps eliminate potential protein haze issues in the beer. Our carefully controlled kilning gives a clean malty character without adding too much colour. Pilsner or Lager Malt can be used to produce ales as well as lagers. This malt does have sufficient diastatic power to convert the addition of 10–20% coloured malts to the mash, but it is not designed for large amounts of unmalted adjuncts. Brewers should also note that it is important that the mash pH is controlled properly to obtain the best efficiencies and outcomes in the finished beer. Use: As a base malt for any beer style. It is light in colour and imparts a sweet, clean flavour when brewed.
Gladfield Organic Pilsner Malt
Organic Pilsner Malt Base Malt Also known as: Pale and/or Lager Malt Gladfield Organic Pilsner Malt is made from organically grown Laureate malting barley variety. Only plump low-protein barley are used to make our Organic Pilsner Malt. This style of barley produces higher extracts and helps eliminate potential protein haze issues in the beer and also fit for Distilling. Our carefully controlled kilning gives a clean malty character without adding too much colour. Pilsner or Lager Malt can be used to produce ales as well as lagers. This malt does have sufficient diastatic power to convert the addition of 10–20% coloured malts to the mash, but it is not designed for large amounts of unmalted adjuncts. Brewers should also note that it is important that the mash pH is controlled properly to obtain the best efficiencies and outcomes in the finished beer. The organic barley is grown by John and Susan Elliot down in Serpentine, Otago. Use: As a base malt for any beer style. It is light in colour and imparts a sweet, clean flavour when brewed.
Gladfield Raw Wheat
Raw Wheat Gladfield Malt can provide malting quality raw barley, wheat, rye and oats on request. All our grains are sourced from farms located in Canterbury, New Zealand. The grain is screened to remove any chaff and small grains and is perfect for adding something unique to a beer or a whisky. Raw grains will also bring some unfermentable carbohydrates to the brew when unmalted, giving more body to the finished beer. Please note: Raw grains are only available to orders within New Zealand.
Gladfield RedBack Malt
RedBack Malt Speciality Malt RedBack Malt is a unique malt made by Gladfield Malt. This malt is prepared using a special process before going into the roaster, and then roasted until Maillard reactions occur. The wort colour is bright with good clarity but most importantly is a lovely red hue. RedBack Malt gives a lovely malty dried fruit and toasted flavour to the finished beer. The wonderful red colour is added to the beer without imparting an opalescence that can occur with other similar malts. RedBack Malt is also u sed to increase body and head retention in the finished beer due to the lower modification level and saccharification in the roaster. It can be used up to 15%, and complements a range of base malts. Use: RedBack Malt adds malty, dried fruit and toasted flavours as well as a red hue.
Gladfield Roasted Barley
Roasted Barley Speciality Malt Roasted Barley, as the name suggests, is made from unmalted barley. It has a slightly darker colour than our Gladfield Chocolate Malt range and is ideally suited for use in a Dry Stout. Roasted Barley adds a lovely rich roast flavour and dark espresso like flavours to brewed beer. Like all roasted malts, it should be used fresh to get the best out of it. Use: Adds a rich roast character and dark espresso like flavours.
Gladfield Roasted Wheat
Roasted Wheat Speciality Malt Our Roasted Wheat Malt is produced by roasting unmalted wheat.Using Gladfield Roasted Wheat is an excellent way to impart roasted coffee and chocolate flavours without adding any of the bitterness that can sometimes come from using Roasted Barley or Chocolate Malts. This malt is a great addition to any darker beer style. Use: Adds light roast coffee and chocolate flavours and unique wheat impact.
Gladfield Rolled Oats
Rolled Oats Harraway’s Jumbo Oats are a versatile adjunct that we offer alongside our malt range for our customers convenience. These wholegrain oats have been rolled into flakes that can then be added directly to the mash with base and speciality malts. Rolled oats are also effective for adding body to low alcohol beers.
Gladfield Rye Malt
Rye Malt Sub-Base Malt Our Rye Malt is produced from locally grown rye corn. Rye does not have an outer husk so it benefits from a finer mill setting than our malted barleys. The rye is malted with the same care as our other malts and modifies beautifully in the kiln. Use: Gives colour, spicy flavours and a clean, dry mouth feel.
Gladfield Chocolate Rye Malt
Chocolate Rye Malt Speciality Malt Richly roasted to bring a smooth espresso creaminess to your dark beers with a touch of rye spiciness. Beautiful in a porter or oatmeal stout where the coffee spice character is particularly well matched with the roast malts. Adds a further level of complexity to Vienna Malt in a Dunkel, or even something a little uncommon to a mild or English brown. Use: Enhance aroma and flavour characters without imparting bitterness or astringency.
Gladfield Crystal Rye Malt
Crystal Rye Malt Speciality Malt Wetting the rye and carefully roasting produces a remarkably delicious and complex crystal malt with a slightly spicy caramel finish and a nutty aroma. Superb in a range of beers including Pales and IPAs. Brings a new level of complexity to Golden Ryes and is fantastic in a rye lager where a little spiciness changes things up rather nicely.
Gladfield Shepherds Delight Malt
Shepherds Delight Malt Speciality Malt Shepherds Delight is a unique malt made by Gladfield Malt. Shepherds Delight Malt has a concentrated or intense deeper flavour than our Aurora Malt. It will provide a potent bready, toasted, cola flavour with a lingering fruity sweetness and red hue to the brewed beer. This malt should be used sparingly because it gives a powerful malt flavour to the beer similar to a decoction mash. Using too high a concentration of this malt could lead to bitterness in the final beer. We recommend combining Shepherds Delight Malt with our Vienna Malt to give a balancing sweetness. Beers made with Shepherds Delight favour from allowing to age for few weeks so flavour mellows out. Use: Provides a malty, toasted, cola flavour and a deep red hue to beers.
Gladfield Sour Grapes Malt
Sour Grapes Malt Sub-Base Malt Gladfield’s Sour Grapes Malt is designed to be used to adjust pH in the brew house mash. Sour Grapes Malt is produced by encouraging lactic growth during germination from naturally present bacteria on the grain, and then washing the malt in a lactic bath using the same Lactobacillus strain, before kilning. As a guide, 1% of this milled malt will drop mash pH by 0.1. It can also add a mild lactic sourness to the brewed beer. We recommended between 1% and 5% of our Sour Grapes Malt is used to achieve target mash pH. Use: Use to lower mash pH.
Gladfield Supernova Malt
Supernova Malt Speciality Malt Supernova Malt is a unique malt made by Gladfield Malt. Supernova Malt is a roasted malt from Gladfield that adds nutty, toasted caramel flavours to a beer. It can be used as a replacement for traditional crystal malts to change the flavour characteristics and reduce the beers residual sweetness. We start this malt with Canterbury winter barley and take it through our germination process before it is roasted to develop flavour and colour. This is a great malt to be used in any beer style. We have already seen it used in Pilsners and IPAs between 10–25%. We also recommend its use in an Amber Ale up to 25%, it adds a rich depth of malty flavour and really makes this style shine. It goes well in a Porter up to 10–15%, complementing the darker roast malts and adding complexity. Also great for Pale Ales for great toasty caramel flavours that won’t overtake the hops, use 5–10%. Use: Adds toasted, caramel, nutty flavours to a beer.
Gladfield Toffee Malt
Toffee Malt Speciality Malt Toffee Malt is a unique malt made by Gladfield Malt. We make this unique malt by taking a lower to mid-range nitrogen winter or autumn barley variety, roasting the resulting malt at very low temperatures, and then caramelise the malt. The low temperature and slower roasting produces a malt with a very light colour, a chewy consistency, with honey or toffee flavours. Our Toffee Malt is very popular. Not only does it add a wonderful malty, honey toffee flavour to lighter coloured beers but it also enhances beer stability, body and mouth feel. Because of its high moisture content, we recommend that brewers mill the Toffee Malt mixed with other malts to avoid clogging the malt mill. Use: Toffee Malt adds toffee and honey flavours and has a low colour impact.
Gladfield Vienna Malt
Vienna Malt Base Malt Gladfield’s Vienna Malt is made using a blend of winter and spring barle y varieties with a higher nitrogen content. Our germination and kilning results in a sweeter, malty character with a golden to orange colouring that is slightly darker than our Ale Malt. Vienna Malt imparts hints of toasts or biscuit malt aromas and flavours to the finished beer. Due to its light colour, Vienna Malt is very versatile and compliments a wide range of other malts. Our Vienna Malt has a Kiwi twist but still has the usual characteristics of typical Vienna Malt and is ideal for brewing darker lagers or Märzen style beers. We have found our Vienna Malt combines particularly well with our Gladiator Malt and Toffee Malt, and gives a big white head and a lovely golden colour to make a very drinkable session beer. Use: Vienna Malt has a sweet malty character and light toast malt flavour. Perfect for brewing a Vienna lager or a Märzen style beer.
Gladfield Wheat Malt
Wheat Malt Base Malt Gladfield Wheat Malt is produced from an old English wheat variety that modifies very well, resulting in a higher yield. This malt gives clean light coloured wort. Wheat Malt can be used in many beer styles to add head retention, body and a wheat malty flavour to the finished beer. All the wheat grain that we use on our Wheat Malt is single sourced from the Birkett Family from Leeston, Canterbury. Use: For making wheat beers and to add body and head retention.