Gladfield Toffee Malt
specialty malt · Gladfield Malt · New Zealand
A lightly coloured caramelised Gladfield malt with honey and toffee character. Enhances mouthfeel and body without significantly impacting colour; contributes most at higher usage rates.
12 brews
About
Toffee Malt is made from lower- to mid-nitrogen winter or autumn barley, roasted at very low temperature and then caramelised. The slow, cool process gives a very light colour with a chewy consistency and a honey-to-toffee taste. It only really asserts flavour at higher rates; at low rates it mainly improves head retention, body, mouthfeel and stability without shifting colour. Its high moisture means it should be milled with other malts to avoid clogging the mill.
Specs
- Colour
- 10–20 EBC
- Extract (FD)
- 74%
- Max usage
- 25%
- Moisture max
- 7.5%
- Diastatic power
- 0 °WK
Usage
No diastatic power; mash with a base malt. Use 2–5% to aid head retention and mouthfeel with minimal flavour, or up to ~25% for honey/toffee character. Mill it mixed with other malts — its high moisture can clog a mill on its own.
In your brews
Styles brewed
Used in
- Red IPA 21B Specialty IPA: Red IPA
- Dubbel 26B Belgian Dubbel
- Fresh Hop Red IPA 21B Specialty IPA: Red IPA
- Fresh Hop West Coast IPA 21A American IPA
- Riwaka Reserve 26D Belgian Dark Strong Ale
- Curbside Claw Ginger Beer 30A Spice, Herb, or Vegetable Beer
- West Coast RIPA III 21B Specialty IPA: Red IPA
- 5.0 Pale Ale 18B American Pale Ale
- Ekuanot APA 18B American Pale Ale
- Ekuanot APA 18B American Pale Ale
- Panhead Supercharger Clone (II) 18B American Pale Ale
- Panhead Supercharger Clone (I) 18B American Pale Ale