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Its slightly bitter burnt taste finds favour in Irish type Stouts but it can be used sparingly to darken other beers
This is unmalted barely roasted to a dark colour. It is used for both its colour and flavour, especially in stouts and mild’s – although its judicious use in all beers can be beneficial to flavour.
Out of stock
whole malt | 500gm, 5 kg |
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The perfect substitute for any recipe calling for the addition of sugar. It is virtually flavourless but provides some body without darkening the colour
Strong, dark, rich and malty. Typical tangy Barley Wine.
INGREDIENTS
Barley and Malt Extract (Barley, Malted Barley, Water) Hop Extract, Dried Yeast (in sachet)
As the name suggests, this malt is used to brew the famous rich, sweet beers associated with Munich. It can, however, be used in small quantities to enhance the maltiness in other beer styles.
This grain is used extensively to promote head retention in Bitters. Its use is definitely recommended in all recipes where a good firm head is required.