T: +44 (0) 1328 829 391
info@crispmalt.com

Clear Choice Malt

Clear Choice Malt is exclusively grown and produced by Crisp. It is crafted from unique barley varieties that are proanthocyanidin-free. This is bred out of the varieties and means that our Clear Choice Malt is not genetically modified in anyway.

Clear Choice Malt enhances flavour stability, extends shelf life and improves haze stability. The absence of polyphenols means that the finished beer will benefit from extra malty sweet notes and a reduction in the harsher bitter notes that can occur.

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Clear Choice Malt

Available in Ale and Extra Pale
Whole or Crushed

Exclusive to Crisp, Clear Choice Malt is crafted from barley varieties that will enhance malty flavours and improve haze stability; providing the perfect base malt to craft beer exploding with flavour.

Our Clear Choice Malt can be delivered in 25kg, 500kg and 1000kg bags or in bulk loads.

Moisture
(Max)

IoB: 4.5

EBC: 4.0

ASBC: 4.0

Extract
(Typical)

IoB: 308.5

EBC: 81.5

ASBC: 81.5

Nitrogen
(Range)

IoB: 1.45 - 1.75

EBC: 9.1 - 10.9

ASBC: 9.1 - 10.9

SNR/KI/ST
ratio
(Range)

IoB: 37.0 - 46.0

EBC: 42.0 - 52.0

ASBC: 42.0 - 52.0

Colour Range

Ale

IoB: 4.0 - 6.0

EBC: 4.5 - 6.5

ASBC: 2.0 - 3.0

Extra Pale

IoB: 2.5 - 4.0

EBC: 3.0 - 4.5

ASBC: 1.5 - 2.0

IOB

EBC

ASBC

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Key Benefits

  • It has the potential to reduces trub volumes
  • Cold conditioning at +3 or +4°C (37-39°F) helps with savings in refrigeration time and costs
  • Removes the needs of processing aids for stabilisation which lowers costs
  • ‘Clean label’ advantages, as chemical stabilisers are not used for chill proofing
  • Potential improvements in foam quality because of the absence of silica hydrogels
  • Length of filter runs extended
  • Adds at least 1 year of haze-free shelf life for packaged beers
  • For cask and bottle-conditioned beers, yeast/trub sediments become a firm cake, which reduces beer losses
  • Proportional improvements when Clear Choice Malt is used as a partial grist replacement

Further Information:

Beer hazes are biological or non-biological in nature. The most common non-biological haze in beer is composed largely of complexes of proteins and reactive polyphenols. This haze forms at around 0 °C (32 °F), but re-dissolves when the beer is warmed to around 15 °C (59 °F). After further storage of the beer, strong bonds can form between the polyphenols and the proline-rich proteins forming an irreversible, permanent haze.

The most reactive polyphenols are proanthocyanidins and in beer 70-80% is derived from the malt and the rest from hops. Proanthocyanidins belong to the flavonoid group of polyphenols and are located in the testa layer (see diagram) of all traditional barley varieties.

Cold storage of beer at -1 to -2 °C (30-28 °F) can be used to bring about a degree of haze stability, but brewers frequently wish to accelerate the process of haze stabilisation and achieve greater stability than is possible through cold storage alone. This necessitates the use of processing aids that either remove potential haze forming proteins (such as silica hydrogel) or remove polyphenols (such as PVPP treatment).

Haze formation can be avoided by the use of Crisp proanthocyanidin-free Clear Choice Malt Proanthocyanidin-free malting barley varieties were first bred in the early 1970’s. These varieties do not contain proanthocyanidins thus one of the haze precursors is absent in the resultant malt, wort and beer.

Contact Us

Crisp Malting Group
Great Ryburgh
Fakenham
Norfolk
NR21 7AS
England

T: + 44 01328 829 391
F: + 44 01328 829 645
E: sales@crispmalt.com
E: info@crispmalt.com

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