<_MOD_>2025-08-26 Selections 7406 1 0 1 51 <_XName>Selections 16 <_MOD_>2018-12-05 Dextrose New Zealand 2 0 0.0000000 0.0000000 0.0000000 100.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 5.0000000 Widely used for bottling at rate of approx 2/3 cup per 5 gallons of beer 60.0000000 0.0800000 <_MOD_>2018-12-05 Fonterra - Lactose New Zealand 2 0 0.0000000 0.0000000 0.0000000 76.1000000 0.0000000 0.0000000 1 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 10.0000000 Not fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters. 60.0000000 0.0800000 <_MOD_>2022-06-10 Gladfield - Dextrose Sugar New Zealand, Canterbury NZ Starch Limited 2 0 0.0000000 16.0000000 0.0000000 100.0000000 0.0000000 0.0000000 0 0 1.4000000 3.0000000 59.0000000 9.4000000 0.0000000 0 1 100.0000000 Corn Sugar. 100% Glucose = 100% Fermentable. Using <15-20% of the grist can inhibit yeast maltose uptake, and reduces FAN levels in wort; both of which can lead to a stuck fermentation 60.0000000 0.0000000 Pale LME <_MOD_>2025-08-20 Gladfield Ale Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 2.7461929 79.6300000 0.0000000 0.0000000 0 0 0.5600000 3.2500000 58.8600000 8.8800000 0.0000000 0 1 100.0000000 Gladfield Ale malt has very similar attributes to the Pilsner malt but only winter grown English bread 2 row varieties are used. The malt is fully modified through a traditional long cool germination. This is a highly friable malt but again the soluble nitrogen ratios are kept relatively low to enhance mouth feel and head retention. The kilning regime gives a nice toasty character with enhanced maltiness for dark ales. This can be toned down for a cleaner malt profile for a lighter hoppy pale ale by adding small amounts of Pilsner malt. A single step mash of between 66° and 68°C is sufficient to avoid any lautering problems and obtain good extract however multi step mashes may improve extract potential and improve stability in the bottle. Mash pH should be adjusted correctly to achieve brew house efficiency. 60.0000000 0.0000000 Pale LME <_MOD_>2025-08-20 Gladfield American Ale Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 2.5076142 79.2400000 0.0000000 0.0000000 0 0 0.5300000 3.4600000 61.7100000 9.0600000 0.0000000 0 1 100.0000000 Gladfield’s American Ale malt is a newly developed a kilning recipe that favours colour formation typical to an Ale malt but with a clean malt profile and without the extra toasted flavours. It's our answer for brewers who have found that our regular Ale malt will add too much of a malty and toasted flavour profile to certain beer styles. This malt starts as all our other base malts do with our traditional long cool germination period. This malt has been a favourite for producing popular hop-forward American style beers for which it was named. 60.0000000 0.0000000 Pale LME <_MOD_>2025-08-20 Gladfield Aurora Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 20.3045685 79.8000000 0.0000000 0.0000000 0 0 0.1000000 2.9800000 53.1400000 9.8800000 0.0000000 0 1 30.0000000 Aurora has been developed to produce rich bready, fruit cake aroma and deep red colour. It has a long traditional germination process to create complex sugars and amino acids which react during a careful kilning regime. The resulting Maillard reaction is responsible for the deep red colour. It is ideal for Dark Ales, Belgium style and high alcohol beers for balance and beer stability. If you want to make that big malty, rich beer then this is a great malt to use along with our Crystals and Red Back. 60.0000000 0.0000000 <_MOD_>2025-08-20 Gladfield Big O Malted Oats New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 1.7461929 56.7700000 0.0000000 0.0000000 0 0 0.9200000 3.4100000 47.7000000 10.7500000 0.0000000 0 1 30.0000000 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, making them a great addition to Stouts, Porters, Browns; even 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. 5-30% grist range is typical for usage. Excessive levels can create mashing issues (DP=0), impart overly dusty flavours, an oily mouthfeel, and disrupt head retention. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Biscuit Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 30.4568528 74.0000000 0.0000000 0.0000000 0 0 0.0000000 3.0000000 0.0000000 11.2000000 0.0000000 0 1 20.0000000 Gladfield Biscuit malt is made by gently roasting kilned dried ale malt. The resulting malt is ideal in small amounts for Light/Mild Ales and Bitters to give a dry finish to the beer with out too much colour. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Black Forest Rye Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 152.2842640 71.0000000 0.0000000 0.0000000 0 0 0.0000000 4.5000000 0.0000000 11.2000000 0.0000000 0 1 20.0000000 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. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Brown Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 76.1421320 74.0000000 0.0000000 0.0000000 0 0 0.0000000 3.5000000 0.0000000 11.2000000 0.0000000 0 1 15.0000000 Gladfield Brown malt is a stronger version of the biscuit malt but made from green chitted malt. This allows good colour build up with out the astringency from husk damage. This malt will impart a dry biscuity flavour to the beer along with nice amber colour. Ideal in Porters, Stouts, Dark Ales or Dunkels in restrained amounts. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Chit Barley Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 1.5228426 53.8100000 0.0000000 0.0000000 0 0 0.0000000 4.5000000 47.0000000 8.5000000 0.0000000 0 1 15.0000000 The term chit in malting represents the first stage of germination, where the barley has taken up enough moisture from steeping to start the magic process of turning starch into soluble sugars to feed the yeast during fermentation. Chit malt has a particularly high level of inherent starter enzymes, which contribute significantly to improving the conversion of starch, thus increasing the yield. The reason that the Chit Malt can improve body and foam is due to the process of modification of the starches in the grain by the enzymes still in the early stages when we start kilning this malt. It will leave long protein chains in the malt that the yeast won’t be able to digest its entirely during fermentation. This malt is a good alternative for raw adjuncts. The flavour impact in a beer is minimum with subtle green, grassy raw grain flavour. As Chit malts contain mostly high-molecular proteins and sugars and thus retain many of the green, grassy characteristics of raw grain. One of its main purposes is to improve the finished beer’s body and foam stability. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Chit Wheat Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 1.2690355 77.6000000 0.0000000 0.0000000 0 0 1.0000000 4.5000000 47.0000000 11.2000000 0.0000000 0 1 15.0000000 The term chit in malting represents the first stage of germination, where the barley has taken up enough moisture from steeping to start the magic process of turning starch into soluble sugars to feed the yeast during fermentation. Chit malt has a particularly high level of inherent starter enzymes, which contribute significantly to improving the conversion of starch, thus increasing the yield. The reason that the Chit Malt can improve body and foam is due to the process of modification of the starches in the grain by the enzymes still in the early stages when we start kilning this malt. It will leave long protein chains in the malt that the yeast won’t be able to digest its entirely during fermentation. This malt is a good alternative for raw adjuncts. The flavour impact in a beer is minimum with subtle green, grassy raw grain flavour. As Chit malts contain mostly high-molecular proteins and sugars and thus retain many of the green, grassy characteristics of raw grain. One of its main purposes is to improve the finished beer’s body and foam stability. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Chocolate Dark Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 657.8680203 71.0000000 0.0000000 0.0000000 0 0 0.0000000 4.5000000 0.0000000 11.2000000 0.0000000 0 1 10.0000000 Gladfield Chocolate malt is dark in colour and light on astringency due to a unique roasting technique. It has lovely coffee/chocolate aromas and is a big hit with Porter and Stout drinkers! This malt should be used fresh! 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Chocolate Light Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 431.4720812 71.0000000 0.0000000 0.0000000 0 0 0.0000000 3.5000000 0.0000000 10.0000000 0.0000000 0 1 10.0000000 Gladfield Light Chocolate Malt is a lighter version of our chocolate malt. Produced in the same way and roasted to a lower temperature and lighter colour. This malt has fantastic roasted and espresso coffee like flavours. A great addition to stouts and porters. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Chocolate Rye Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 406.0913706 76.0000000 0.0000000 0.0000000 0 0 0.0000000 4.5000000 0.0000000 11.2000000 0.0000000 0 1 10.0000000 Comparable to Light Chocolate Malt; dark in colour and light on astringency due to a unique roasting technique. It has lovely coffee/chocolate aromas with the added spicy flavours that Rye imparts. Beautiful in a porter or oatmeal stout where the coffee spice character is particularly well matched with the roast malts. Adds afurther level of complexity to Vienna Malt in a Dunkel, or even something a little uncommon to a mild or English brown. Limited release from Gladfields. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Crystal Rye Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 35.5329949 80.0000000 0.0000000 0.0000000 0 0 0.0000000 4.8000000 0.0000000 11.0000000 0.0000000 0 0 20.0000000 Comparable to Medium Crystal Malt with the added spicy flavours that Rye imparts. In general, Crystal malts can be used in varying amounts and intensities to an array of beer styles to add sweetness, mouthfeel, colour, flavour, aroma, and Head Retention to a beer. Limited release from Gladfields. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Crystal Wheat Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 18.2741117 51.0000000 0.0000000 0.0000000 0 0 1.0000000 5.0000000 0.0000000 11.2000000 0.0000000 0 0 20.0000000 Medium Crystal lends a well rounded caramel flavor, color and sweetness to beers and can be used up to 20%. In general, Crystal malts can be used in varying amounts and intensities to an array of beer styles to add sweetness, mouthfeel, colour, flavour, aroma, and Head Retention to a beer. All Crystal malts are made in a specialised roasting drum. The green malt used is made from the fattest low nitrogen 2 row barley available. The emphases are on sweetness and evenness of crystallisation. This is achieved by using only the best barley and batch malting small amounts of green malt at a time to feed the roaster. The evenness of colour is achieved by using the latest technology in malt roasting and heat recirculation to avoid scorching. Crystal malts can be used in varying amounts and intensities to an array of beer styles to add sweetness, mouthfeel, colour, flavour, and aroma to a beer. It is important to use crystal malts fresh to get the best results. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Dark Crystal Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 88.8324873 78.0000000 0.0000000 0.0000000 0 0 0.0000000 3.9000000 0.0000000 10.0000000 0.0000000 0 0 10.0000000 Dark Crystal provides deep, nutty, bittersweet caramel flavours, body, and complex, nuanced, dried fruit aromas. In general, Crystal malts can be used in varying amounts and intensities to an array of beer styles to add sweetness, mouthfeel, colour, flavour, and aroma to a beer. All Crystal malts are made in a specialised roasting drum. The green malt used is made from the fattest low nitrogen 2 row barley available. The emphases are on sweetness and evenness of crystallisation. This is achieved by using only the best barley and batch malting small amounts of green malt at a time to feed the roaster. It is important to use crystal malts fresh to get the best results. 60.0000000 0.0000000 <_MOD_>2025-08-20 Gladfield Distillers Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 1.9035533 79.7600000 0.0000000 0.0000000 0 0 0.7300000 4.5200000 80.2700000 6.2500000 0.0000000 0 0 100.0000000 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. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Eclipse Wheat Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 659.8984772 71.0000000 0.0000000 0.0000000 0 0 0.0000000 3.2000000 0.0000000 10.0000000 0.0000000 0 1 10.0000000 Gladfield's take on a deep roasted 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 espresso flavour contribution. With it's near 1500 EBC colour rating, Eclipse can also be used in small amounts 1-3% to add colour to beers without excessive roast flavours or astringency. 60.0000000 0.0000000 <_MOD_>2022-06-06 Gladfield Flaked Barley (Harraway's) New Zealand, Canterbury Harraway's New Zealand 0 0 0.0000000 16.0000000 1.6751269 72.0000000 0.0000000 0.0000000 0 0 0.0000000 11.0000000 0.0000000 13.5000000 0.0000000 0 1 25.0000000 Imparts a rich, grainy flavor to beer and is used in many stouts, particularly Irish stouts, enhancing head formation and foam stability. Typical usage rates: 2-20% of the grist. 60.0000000 0.0000000 <_MOD_>2022-06-10 Gladfield Flaked Wheat (Harraway's) New Zealand, Canterbury Harraway's New Zealand 0 0 0.0000000 16.0000000 1.6243655 77.0000000 0.0000000 0.0000000 0 0 1.5000000 11.0000000 0.0000000 16.0000000 0.0000000 0 1 50.0000000 Flaked wheat adds to increased body and foam retention. It is hot-rolled during the flaking process so does not need cereal mashed. Flaked wheat produces less sweet, and fuller-bodied beers, compared to malted wheat. It is not malted and contains no inherrant diastatic power so will require high DP malts to be used alongside it. Used at rates up to 50% to improve head retention and body in Witbier and Weissbier styles. 60.0000000 0.0000000 <_MOD_>2025-08-20 Gladfield German Pilsner Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 2.2233503 78.6600000 0.0000000 0.0000000 0 0 0.6800000 3.7200000 76.0000000 9.3750000 0.0000000 0 1 100.0000000 What is it? Base malt modelled after popular European pilsner malts. How does it taste? slight raw dough character, no malt taste and with an outstanding clean finish. What does it add to the beer? – Solid malt backbone with minimal flavour, also it is plain, simple and offers plenty of flexibility. Typical Beer Styles: Base malt for traditional European style beers and Belgian style beers. Typical Usage Rates: Up to 100% 60.0000000 0.0000000 <_MOD_>2025-08-20 Gladfield Gladiator Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 2.5380711 81.0000000 0.0000000 0.0000000 0 0 1.0000000 4.5900000 0.0000000 9.6000000 0.0000000 0 0 20.0000000 Comparable to CaraPils, CaraFoam, or Dextrin Malts, Gladiator Malt is a malt specially developed to provide extra foaming stability, mouth feel and body to the beer with out adding too much colour. Gladiator has a high amount of unfermentable sugars. These unfermentable sugars will help increase the final gravity and improve beer stability. The final processing of the malt has been done in such a way to reduce colour build up. Because of this Gladiator has proved very popular for use in a wide range of beer styles. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Golden Oat Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 10.1522843 70.0000000 0.0000000 0.0000000 0 0 0.0000000 4.8000000 0.0000000 11.5000000 0.0000000 0 0 20.0000000 Medium Crystal lends a well rounded caramel flavor, color and sweetness to beers and can be used up to 20%. In general, Crystal malts can be used in varying amounts and intensities to an array of beer styles to add sweetness, mouthfeel, colour, flavour, aroma, and Head Retention to a beer. All Crystal malts are made in a specialised roasting drum. The green malt used is made from the fattest low nitrogen 2 row barley available. The emphases are on sweetness and evenness of crystallisation. This is achieved by using only the best barley and batch malting small amounts of green malt at a time to feed the roaster. The evenness of colour is achieved by using the latest technology in malt roasting and heat recirculation to avoid scorching. Crystal malts can be used in varying amounts and intensities to an array of beer styles to add sweetness, mouthfeel, colour, flavour, and aroma to a beer. It is important to use crystal malts fresh to get the best results. 60.0000000 0.0000000 <_MOD_>2025-08-20 Gladfield Lager Light Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 1.3197970 78.7500000 0.0000000 0.0000000 0 0 0.8600000 4.2900000 76.0000000 9.0000000 0.0000000 0 1 100.0000000 Lager light is a base malt made especially for brewing an all malt lager where a light colour is desirable. It can also be used alongside Gladfield Wheat malt, when brewing delicate bright clean wheat beers where low colour formation is important and a clean malt profile required. 60.0000000 0.0000000 Light Lager LME <_MOD_>2025-08-22 Gladfield Light Crystal Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 29.3147208 78.0000000 0.0000000 0.0000000 0 0 0.0000000 4.5000000 0.0000000 11.2000000 0.0000000 0 0 20.0000000 Light Crystal will lend body and mouth feel and limited increase in color, with a light caramel sweetness. In general, Crystal malts can be used in varying amounts and intensities to an array of beer styles to add sweetness, mouthfeel, colour, flavour, aroma, and Head Retention to a beer. All Crystal malts are made in a specialised roasting drum. The green malt used is made from the fattest low nitrogen 2 row barley available. The emphases are on sweetness and evenness of crystallisation. This is achieved by using only the best barley and batch malting small amounts of green malt at a time to feed the roaster. The evenness of colour is achieved by using the latest technology in malt roasting and heat recirculation to avoid scorching. Crystal malts can be used in varying amounts and intensities to an array of beer styles to add colour, flavour, aroma and stability to the beer. It is important to use crystal malts fresh to get the best results. 60.0000000 0.0000000 <_MOD_>2025-08-20 Gladfield Maize Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 1.2690355 39.6900000 0.0000000 0.0000000 0 0 10.9200000 4.3800000 0.0000000 8.6900000 0.0000000 0 1 51.0000000 Malted Maize a great way to lighten up the colour of a beer by adding lots of starch without the extra husk and melanoidins. Great for a Mexican Lager or IPA. Also great for making bourbon style whiskey. Typical usage rates up to 30%. If using at rates higher than 30% of the grist (i.e. in Traditional Bourbons: 51% maize), be sure to use a high Diastatic Power base malt (e.g. Gladfield Distillers Malt) to ensure full starch conversion during mashing. 60.0000000 0.0000000 Corn Syrup <_MOD_>2025-08-20 Gladfield Manuka Smoked Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 2.5380711 80.9000000 0.0000000 0.0000000 0 0 0.9200000 4.1600000 76.0000000 9.8200000 0.0000000 0 0 100.0000000 We take our top quality New Zealand malt and smoke it over 100% Manuka wood from the West Coast. This malt has a smooth smoke character that is both floral and sweet. Perfect for a Kiwi twist to a Rauchbier or to add something unique to almost any beer style. Use this malt anywhere between 1 and 100% depending on the required smoke level. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Medium Crystal Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 52.2842640 78.0000000 0.0000000 0.0000000 0 0 0.0000000 4.5000000 0.0000000 11.2000000 0.0000000 0 0 20.0000000 Medium Crystal lends a well rounded caramel flavor, color and sweetness to beers and can be used up to 20%. In general, Crystal malts can be used in varying amounts and intensities to an array of beer styles to add sweetness, mouthfeel, colour, flavour, aroma, and Head Retention to a beer. All Crystal malts are made in a specialised roasting drum. The green malt used is made from the fattest low nitrogen 2 row barley available. The emphases are on sweetness and evenness of crystallisation. This is achieved by using only the best barley and batch malting small amounts of green malt at a time to feed the roaster. The evenness of colour is achieved by using the latest technology in malt roasting and heat recirculation to avoid scorching. Crystal malts can be used in varying amounts and intensities to an array of beer styles to add sweetness, mouthfeel, colour, flavour, and aroma to a beer. It is important to use crystal malts fresh to get the best results. 60.0000000 0.0000000 <_MOD_>2025-08-20 Gladfield Munich Malt New Zealand, Canterbury 0 0 0.0000000 16.0000000 8.1725888 79.8200000 0.0000000 0.0000000 0 0 1.3800000 3.8800000 53.1400000 9.4300000 0.0000000 0 1 100.0000000 Gladfield Munich malt is germinated similar to the Vienna malt using slightly higher nitrogen barley to create more intense colour through greater maillard reactions. This is achieved with a kilning regime that includes higher levels of moist air recirculation during the early and intermediate stages of the kilning cycle followed by high final curing temperatures. The resulting malt is rich, sweat, toasty and biscuity with a touch of breadiness. This malt is ideal for darker style Lagers or Ales and high alcohol beers. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Organic Pilsner Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 2.1319797 77.7500000 0.0000000 0.0000000 0 0 1.9100000 3.7000000 76.0000000 8.8000000 0.0000000 0 1 100.0000000 Certified Organicly grown Pilsener malt, made from 2 row English and European bred barley varieties. Only plump low protein barley is used which allows for higher extract potential and helps eliminate potential protein haze issues in the beer. The plumpness and even germination along with low protein gives highly friable malt and care must be taken not to over crush. Protein modification is kept relatively low with out compromising overall quality of the malt. These attributes' make Gladfield Pilsner malt well suited for craft brewing, the lower protein modification improves mouth feel and head retention. Carefully controlled kilning gives a nice malty character with out too much colour. Gladfield Pilsner malt has sufficient diastatic power to convert the addition of 10-20% coloured malts but it is not designed for large amounts of unmalted adjuncts. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes. 60.0000000 0.0000000 Organic Light Lager LME <_MOD_>2025-08-22 Gladfield Peat Smoked Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 2.3807107 79.5500000 0.0000000 0.0000000 0 0 0.6000000 3.7900000 76.0000000 10.0600000 0.0000000 0 1 100.0000000 Distillers Malt 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. Rate: When used to flavour Scotch ales or darker malty beers use between 5% to 25%. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Pilsner Malt New Zealand, Canterbury 0 0 0.0000000 16.0000000 1.9035533 79.7000000 0.0000000 0.0000000 0 0 1.7500000 4.5000000 76.0000000 8.7500000 0.0000000 0 1 100.0000000 Gladfield Pilsener malt is made from 2 row English and European bred barley varieties. Only plump low protein barley is used which allows for higher extract potential and helps eliminate potential protein haze issues in the beer. The plumpness and even germination along with low protein gives highly friable malt and care must be taken not to over crush. Protein modification is kept relatively low with out compromising overall quality of the malt. These attributes' make Gladfield Pilsner malt well suited for craft brewing, the lower protein modification improves mouth feel and head retention. Carefully controlled kilning gives a nice malty character with out too much colour. Gladfield Pilsner malt has sufficient diastatic power to convert the addition of 10-20% coloured malts but it is not designed for large amounts of unmalted adjuncts. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes. 60.0000000 0.0000000 <_MOD_>2022-06-10 Gladfield Raw Barley New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 2.0304569 60.9000000 0.0000000 0.0000000 0 0 0.0000000 4.0000000 0.0000000 11.7000000 0.0000000 0 1 15.0000000 Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains. 60.0000000 0.0000000 <_MOD_>2022-06-06 Gladfield Raw Wheat New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 2.0304569 60.9000000 0.0000000 0.0000000 0 0 0.0000000 4.0000000 0.0000000 10.0000000 0.0000000 0 1 20.0000000 Raw, unmalted wheat can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield RedBack Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 40.6091371 77.0000000 0.0000000 0.0000000 0 0 0.0000000 5.0000000 0.0000000 11.2000000 0.0000000 0 1 20.0000000 Red Back Malt is a unique malt made by Gladfield, prepared by a special process before going into the roaster. The wort colour is bright with good clarity but most of all a lovely red colour, when used at rates up to 15%. It goes well with our Pale Ale and Aurora malt which is a melanoidin malt. It is then roasted in a particular way to create certain Maillard reactions which causes the malt to produce a lovely red hue in the resulting beer without the opalescence that can occur with other similar malts. 60.0000000 0.0000000 <_MOD_>2025-08-26 Gladfield RedBack Wheat Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 30.4568528 82.0000000 0.0000000 0.0000000 0 0 0.0000000 4.5000000 0.0000000 11.2000000 0.0000000 0 0 100.0000000 A Gladfield Malt special release - This malt is a Wheat malt that was styled after our own RedBack malt. Aroma : Lightly Fruity and bready Flavour - Bready and Toasty with a raisin/cranberry finish Typical Usage 10-15% if this was the sole specialty malt. Or simply replace this with wheat in yoru recipe and see what you can come up with. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Roasted Barley New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 641.1167513 71.0000000 0.0000000 0.0000000 0 0 0.0000000 3.9000000 0.0000000 10.0000000 0.0000000 0 1 10.0000000 Roasted Barley, made from roasting unmalted barley, 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. Used at rates between 1-10%, 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Roasted Wheat New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 299.4923858 75.0000000 0.0000000 0.0000000 0 0 1.5000000 3.6000000 0.0000000 11.2000000 0.0000000 0 1 20.0000000 Produced by roasting unmalted wheat. It is a great way to get those roasted coffee and chocolate flavours without the extra bitterness that comes from roasted barley or chocolate malt. The wheat malt, lacking its outer husk, is less susceptible to burning at the higher roasting temperatures which prevents bitter and astringent flavors. This malt is a great addition to any darker beer style. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Rye Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 2.5380711 80.4200000 0.0000000 0.0000000 0 0 2.3500000 4.3300000 67.4300000 12.8100000 0.0000000 0 1 30.0000000 Produced from locally grown rye corn. Imparts spicy flavours and a clean, dry mouth feel. 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. Usage rates recommended at under 30%, without the use of rice or oat hulls to improve lautering. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Shepherds Delight Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 177.6649746 76.0000000 0.0000000 0.0000000 0 0 0.0000000 4.7000000 0.0000000 10.5000000 0.0000000 0 1 15.0000000 Shepherds Delight is what we would consider a stepped up version of our Aurora malt. It has intense bready, toasted and kola flavour with a lingering fruity sweetness. This malt should be used sparingly to supercharge the maltiness of a beer and will give flavours similar to a decoction mash. Used at too high a concentration could lead to bitterness in the final beer we recommend combining Shepherds Delight with our Vienna malt to give a balancing sweetness. This malt will also give some red highlights to the beers colour. Recommended usage level of 8-10% Maximum. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Sour Grapes Malt New Zealand Gladfield Malt 0 0 0.0000000 16.0000000 2.0304569 27.0000000 0.0000000 0.0000000 0 0 1.5000000 5.6000000 76.0000000 10.5000000 0.0000000 0 0 100.0000000 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Supernova Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 58.8832487 76.0000000 0.0000000 0.0000000 0 0 0.0000000 4.5000000 0.0000000 11.2000000 0.0000000 0 1 30.0000000 Supernova malt is a new 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% 60.0000000 1.5000000 <_MOD_>2025-08-22 Gladfield Toffee Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 9.2639594 78.0000000 0.0000000 0.0000000 0 0 0.0000000 70.0000000 0.0000000 10.3000000 0.0000000 0 1 20.0000000 Toffee Malt is unique to Gladfield Malt; a fully caramalised malt that has been roasted at very low temperature. This special roasting cycle produces a very light colour and the resulting malt is toffee like to chew instead of the crystalised popcorn affect of using higher temperatures. The resulting malt is very popular for adding a malty toffee flavour to lighter colured beers and also adds good beer stability, body and mouth feel. Can be used in place of Light Crystal at rates up to 20% 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Vienna Malt New Zealand, Canterbury Gladfield Malt 0 0 0.0000000 16.0000000 4.3147208 79.7800000 0.0000000 0.0000000 0 0 0.5800000 3.2500000 64.5700000 9.1900000 0.0000000 0 1 100.0000000 Gladfield Vienna has a kiwi twist but still has the normal characteristics of typical Vienna malt. The germination and kilning allows a sweeter maltier character with out over doing it. It is ideal for darker lagers or Marzen style beers. The Gladfield Vienna goes well with Gladiator and Toffee giving a big white head and lovely golden redy lager for that drinkable session beer. 60.0000000 0.0000000 <_MOD_>2025-08-22 Gladfield Wheat Malt New Zealand, Canterbury 0 0 0.0000000 16.0000000 1.9035533 79.3300000 0.0000000 0.0000000 0 0 1.1700000 4.1100000 78.8600000 10.6900000 0.0000000 0 0 100.0000000 Gladfield wheat malt like all other Gladfield malts is 100% natural there are no chemicals added to the steep water to accelerate germination or bleach the grain for visual appearances of the malt. Gladfield wheat malt is produced from an old English wheat variety that modifies very well. The resulting malt gives clean light coloured wort. 60.0000000 0.0000000 <_MOD_>2017-08-10 Harraway's Rolled Oats New Zealand Harraways / Gladfield 0 0 0.0000000 0.0000000 1.4000000 85.0000000 0.0000000 0.0000000 0 0 0.0000000 7.5000000 0.0000000 9.0000000 0.0000000 0 1 0.0000000 60.0000000 0.0000000 <_MOD_>2018-09-11 Harraways Flaked Wheat New Zealand 0 0 0.0000000 0.0000000 1.6000000 77.0000000 0.0000000 0.0000000 0 0 1.5000000 9.0000000 0.0000000 16.0000000 0.0000000 0 1 40.0000000 Flaked wheat adds to increased body and foam retention Used in place of raw or torrified wheat for faster conversion and better yield. May be used in small amounts to improve head retention and body Examples: Belgian White beer, Wit 60.0000000 0.0800000 Wheat Liquid Extract <_MOD_>2017-08-10 Harraways Rolled Barley New Zealand Harraways / Gladfield 0 0 0.0000000 0.0000000 1.7000000 77.0000000 0.0000000 0.0000000 0 0 0.0000000 9.0000000 0.0000000 13.5000000 0.0000000 0 1 0.0000000 60.0000000 0.0000000 <_MOD_>2018-12-05 Maltodextrin New Zealand 2 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 1 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 Used to add mouthfeel to a beer. It is marked as non-fermentable as it is usually 97% unfermentable sugars. 60.0000000 1.5000000 <_TExpanded>1