Simpsons Malt’s diverse product range is made from the ...€¦ · Simpsons Malt is a...

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150 years, 5 generations, 1 home of good malt. Simpsons Malt is a family-owned independent maltster providing pre-mium malt to the brewing, distilling and food industries worldwide.

Founded in 1862, Simpsons Malt is proud of their tradition and heritage. Managed by the 5th generation of the Simpsons family, the company remains focused on its core malting business and true to its foundations of independence, integrity, loyalty, innovation and partnership.

OUR MALTING PLANTSSimpsons Malt has invested in excess of £80million over the last 25 years on its two UK malting plants.

Tweed Valley Maltings, Berwick upon TweedHome to the company’s largest malting plant, Tweed Valley Maltings produce over 235,000 tonnes of ale, lager and distilling malt each year since 1961.

Tivetshall Maltings, Tivetshall St. MargaretSituated in the heart of the English barley-growing country of Norfolk, this site has a malting heritage dating back to 1872 when it supplied malt to the London breweries. It has three roasting drums producing small batches of Crystal and Roasted malts for the premium beer market.

EXPLORE OUR PASSION FOR MALTProducing in excess of 280,000 tonnes of malt each year, Simpsons Malt’s diverse product range is made from the highest-grade two-row malting barley purchased from over 3000 British farmers through the company’s agricultural merchants, McCreath, Simpson & Prentice and John Guthrie.

At harvest time, almost 100% of the company’s annual barley requirements are stored in quality-assured storage areas.

Simpsons Malt prides itself on its quality assurance credentials, proving full traceability from seed to finished malt.A full range of products, including Golden Promise, Maris Otter, Roast Malts and Best Pale Ale can be found on www.simpsonsmalt.co.uk.

Crystal Malts Moisture% Max

Color °L Color EBC UsageRate %

Caramalt 5.0 9.9-15 25-40 to 25

Premium English Caramalt 5.0 17.4-23.1 45-60 to 20

Crystal Light 5.0 30-37 80-100 to 25

Heritage Crystal (50-60L Maris Otter) 5.0 50-60 76 to 20

Crystal 5.0 50-60 13-160 to 20

Crystal Dark 5.0 75-86.8 200-230 to 20

Crystal Extra Dark 5.0 150-165 400-440 to 10

Base MaltsFinest Pale Ale Golden Promise - A principal ingredient of cask ales using heritage barleys.Finest Pale Ale Maris Otter - A principal ingredient of cask ales using heritage barleys.Low Color Maris Otter - For brewers who require low color, well modified malt using a Heritage Variety (light color ale or and IPA type)Best Pale Ale Malt - The principal ingredient of cask/keg ales. UK-2 row barley.Extra Pale Ale Malt - For brewers who require low color, well modified malt to produce a light colored beer. (Lager or IPA) UK 2-row barleyFinest Lager Malt - Low total nitrogen, low color, high extract and well modified UK Spring 2 row malt. Good to make a very good light colored beer.Distilling Malt - The main ingredient for Whisky production

Crystal Malts- Malts in which the sugars have been caramelisedCaramalt - Lager color and flavor adjustment.Premium English Caramalt - Top of the range cara for color and flavor adjustment. Used in light colored beers. Ultimate malty flavor without the burnt characteristics of a higher color crystal. Tastes great!Crystal Light - Sweet, Caramel, Toffee flavors. Contributes to golden hues.Crystal - Ale color and flavor adjustment, tailored to requirement.Crystal Dark - Ale color and flavor adjustment, tailored to requirement.Crystal Extra Dark - Ale color and flavor adjustment, tailored to requirement.

Highly Kilned Malts - produced on a conventional kilnVienna Malt - Enhances color, flavor and aroma.Munich Malt - Contributes rich malty flavor and golden hues when used at 5-15%.Imperial Malt - Enhances depth of color, flavor and aroma.

Roasted Malts and GrainsAmber Malt - A traditional malt for dry biscuity finishes to ales.Coffee (Brown) Malt - ‘Coffee’ notes for stouts and porters. Smooth mouth-feel.Chocolate Malt - Roasted malts for ‘winter warmer’ styles.Black Malt - Rich, dark colors with burnt toast dryness.Roasted Barley - A typical ingredient of Irish dry stouts.

Aromatic Malts (sour)Aromatic Malt - Flavor reminiscent of raisins. Could be used for body in low ABV bitters. Good pH balancer.Dark Aromatic Malt - Darker color full flavored malt. Similar to above.

Extra Special Malts & GrainsWheat Malt - Even small additions can enhance head retention andfoam. Used at 50 – 60% for wheat beers.Golden Naked Oats - Huskless oat crystal malt. Exotic ingredient for subtle nutty difference.Pinhead Oats* - Important ingredients for oatmeal stouts. They provide a smooth creamy finish to ales and “zing” for spring seasonalOat Flakes* - 8% beers.Rye Crystal - Seasonal autumn flavor – sweet and malty withwarm bread-crust flavors.Peated Malt - Ingredient for providing the essential peat flavor inwhisky production. Heavy/medium or light peating levels.

Simpsons Malt’s diverse product range is made from the highest-grade two-row malting barley purchased from over 3000 British farmers through the company’s agricultural merchants.

PLEASE CALL DIRECTLY REGARDING SPECIAL ORDERS AS THEY WILL VARY BY LOCATION.

Roasted Malts and Grains Moisture% Max


Amber Malt 2.5 17.4-23.1 45-60 to 15

Coffee (Brown) Malt 4.0 150.6 400 to 10

Chocolate Malt 3.0 338.1 900 to 10

Black Malt 3.0 469-525.6 1250-1400 to 10

Roasted Barley 3.5 488.1 1300 to 10

Extra Special Malts & Grains Moisture% Max


Wheat Malt 5.0 1.3-2.8 2-6 to 60

Golden Naked Oats 6.0 4.3-8.1 10-20 to 10

Pinhead Oats 8.0 1.3-1.7 2-3 to 10

Oat Flakes 8.0 1.3-1.7 2-3 to 10

Rye Crystal 4.0 83.1-150.6 220-400 to 15

Peated Malt 5.0 1.7 3.0 -

Highly Kilned Malts Moisture% Max


Vienna Malt 3.5 2.4-4.3 5-10 to 15

Munich Malt 2.2 7.3-8.8 18-22 to 15

Imperial Malt 3.5 19.3 50 to 15

Base Malts Moisture% Max


Finest Pale Ale Golden Promise 3.5 2.1-2.8 4-6 to 100

Finest Pale Ale Maris Otter 3.5 2.1-2.8 4-6 to 100

Low Color Maris Otter 3.5 1.3-2.1 2-4 to 100

Best Pale Ale Malt 3.5 2.1-2.8 4-6 to 100

Extra Pale Ale Malt 3.5 1.3-2.1 2-4 to 100

Finest Lager Malt 4.5 1.5-1.9 2.5-3.5 to 100

Distilling Malt 4.5 1.3-2.1 2-4 to 100

Aromatic Malts (sour) Moisture% Max


Aromatic Malt 5.0 50-70 19.3-26.8 to 15

Dark Aromatic Malt 5.0 90-130 34.3-49.3 to 10Base Malts Usage Colour Moisture Characteristics Rate % Lovibond Max

Finest Pale Ale Golden Promise to 100 1.9 – 2.4 3.5% A principal ingredient of cask ales using heritage barleys.

Finest Pale Ale Maris Otter to 100 2.1 – 2.8 3.5% A principal ingredient of cask ales using heritage barleys.

Low Colour Maris Otter to 100 1.3 – 2.1 3.5% using a Heritage Variety (light colour ale or and IPA type)

Best Pale Ale Malt to 100 2.1 – 2.8 3.5% The principal ingredient of cask/keg ales. UK-2 row barley.

Extra Pale Ale Malt to 100 1.3 – 2.1 3.5% produce a light coloured beer. (Lager or IPA) UK 2-row barley

Finest Lager Malt to 100 1.5 – 1.9 4.5% Low total nitrogen, low colour, high extract and well light coloured beer.

Distilling Malt to 100 1.3 – 2.1 4.5% The main ingredient for Whisky production

Crystal Malts Usage Colour Moisture Characteristics Rate % Lovibond Max

Caramalt to 25 9.9 – 15.0 5%






Caramalt to 25 11.8 – 16.3 5%

Premium English Caramalt to 20 20.8-25.3 5% without the burnt characteristics of a higher colour crystal. Tastes great!

Crystal Light to 25 36.2-42.9 5%

Simpsons DRC™ to 20 105.6-120.6 10%

Medium Crystal to 20 63.2-71.8 5%

Crystal Dark to 20 94.3-107.4 5%

Crystal Extra Dark to 10 169.3-188.1 5%

Highly Kilned Malts Usage Colour Moisture Characteristics Rate % Lovibond Max

Vienna Malt to 15 2.4 – 4.3 3.5%

Munich Malt to 15 7.3 – 8.8 2.2% used at 5-15%.

Imperial Malt to 15 19.3 3.5%

Roasted Malts and Grains Usage Colour Moisture Characteristics Rate % Lovibond Max

Amber Malt to 15 17.4 – 23.1 2.5%

to 10 150.6 4%

Chocolate Malt to 10 338.1 3% Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.Black Malt to 10 469-525.6 3%

Roasted Barley to 10 488.1 3.5% A typical ingredient of Irish dry stouts.

Aromatic Malts (sour) Usage Colour Moisture Characteristics Rate % Lovibond Max

Aromatic Malt to 15 19.3 – 26.8 5% Flavour reminiscent of raisins. Could be used for body in low ABV bitters. Good ph balancer.

Dark Aromatic Malt to 10 34.3 – 49.3 5%

Extra Special Malts & Grains Usage Colour Moisture Characteristics Rate % Lovibond Max

Wheat Malt to 60 1.3 – 2.8 5% Even small additions can enhance head retention and foam. Used at 50 – 60% for wheat beers.

Golden Naked Oats to 10 4.3 – 8.1 6.0% Huskless oat crystal malt. Exotic ingredient for subtle nutty

Pinhead Oats* to 10 1.3 – 1.7 8% Important ingredients for oatmeal stouts. They provide a Oat Flakes* to 10 1.3 – 1.7 8% beers.

Rye Crystal to 15 83.1 – 150.6 4.0%

Peated Malt - 1.7 5.0% whisky production. Heavy/medium or light peating levels.

* Special Order item - please check for availability







Caramalt to 25 9.9 – 15.0 5%

Premium English Caramalt to 20 17.4 – 23.1 5% without the burnt characteristics of a higher colour crystal. Tastes great!

Crystal Light to 25 30 – 37 5%

Heritage Crystal to 20 50 – 60 5%(50-60L Maris Otter)

Crystal to 20 50 – 60 5%

Crystal Dark to 20 75 – 86.8 5%

Crystal Extra Dark to 10 150 - 165 5%


Vienna Malt to 15 2.4 – 4.3 3.5%


Imperial Malt to 15 15.6-19.3 3.5%


Amber Malt to 15 17.4 – 23.1 2.5%

to 10 150.6 4%










Rye Crystal to 15 83.1 – 150.6 4.0%











Caramalt to 25 9.9 – 15.0 5%




Crystal to 20 50 – 60 5%




Vienna Malt to 15 2.4 – 4.3 3.5%




Amber Malt to 15 20.8-27.2 2.5%

to 10 161.8-225.6 4%

Chocolate Malt to 10 400.7-488.1 3% Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.Black Malt to 10 538-713.1 3%

Roasted Barley to 10 488.1-713.1 3.5% A typical ingredient of Irish dry stouts.








Rye Crystal to 15 83.1 – 150.6 4.0%










Caramalt to 25 9.9 – 15.0 5%




Crystal to 20 50 – 60 5%




Vienna Malt to 15 2.4 – 4.3 3.5%




Amber Malt to 15 17.4 – 23.1 2.5%

to 10 150.6 4%



Flavour reminiscent of raisins. Could be used for body in low ABV bitters. Good ph balancer.





Rye Crystal to 15 83.1 – 150.6 4.0%







Caramalt to 25 9.9 – 15.0 5%




Crystal to 20 50 – 60 5%




Vienna Malt to 15 2.4 – 4.3 3.5%




Amber Malt to 15 17.4 – 23.1 2.5%

to 10 150.6 4%








Golden Naked Oats - GNO™ to 10 5.1-9.6 6.0% Huskless oat crystal malt. Exotic ingredient for subtle nutty


Rye Crystal to 15 89.4-116.8 4.0%

Peated Malt - 1.3-1.7 5.0% whisky production. Heavy/medium or light peating levels.

* Special Order item - please check for availabilityPilsner Lager Malt to 100 1.5 – 1.9 4.5% The main ingredeint of lager beers

Aromatic Malt to 100 19.3-26.8 5%

DRC™ gives a dark caramel taste and imparts raisin like�avours to beers. It is a great substitute to darker roastedmalts when astringent bitterness is not desired.N

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Simpsons malt BSG catalogue Mar2014BSG.pdf 1 3/5/14 9:03 AM

Orders: 1.800.374.2739 | bsgcraftbrewing.com

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CERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER.

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150 years, 5 generations, 1 home of good malt. Simpsons Malt is a family-owned independent maltster providing pre-mium malt to the brewing, distilling and food industries worldwide.

Founded in 1862, Simpsons Malt is proud of their tradition and heritage. Managed by the 5th generation of the Simpsons family, the company remains focused on its core malting business and true to its foundations of independence, integrity, loyalty, innovation and partnership.

OUR MALTING PLANTSSimpsons Malt has invested in excess of £80million over the last 25 years on its two UK malting plants.

Tweed Valley Maltings, Berwick upon TweedHome to the company’s largest malting plant, Tweed Valley Maltings produce over 235,000 tonnes of ale, lager and distilling malt each year since 1961.

Tivetshall Maltings, Tivetshall St. MargaretSituated in the heart of the English barley-growing country of Norfolk, this site has a malting heritage dating back to 1872 when it supplied malt to the London breweries. It has three roasting drums producing small batches of Crystal and Roasted malts for the premium beer market.

EXPLORE OUR PASSION FOR MALTProducing in excess of 280,000 tonnes of malt each year, Simpsons Malt’s diverse product range is made from the highest-grade two-row malting barley purchased from over 3000 British farmers through the company’s agricultural merchants, McCreath, Simpson & Prentice and John Guthrie.

At harvest time, almost 100% of the company’s annual barley requirements are stored in quality-assured storage areas.

Simpsons Malt prides itself on its quality assurance credentials, proving full traceability from seed to finished malt.A full range of products, including Golden Promise, Maris Otter, Roast Malts and Best Pale Ale can be found on www.simpsonsmalt.co.uk.

Crystal Malts Moisture% Max


Caramalt 5.0 9.9-15 25-40 to 25

Premium English Caramalt 5.0 17.4-23.1 45-60 to 20

Crystal Light 5.0 30-37 80-100 to 25

Heritage Crystal (50-60L Maris Otter) 5.0 50-60 76 to 20

Crystal 5.0 50-60 13-160 to 20

Crystal Dark 5.0 75-86.8 200-230 to 20

Crystal Extra Dark 5.0 150-165 400-440 to 10

Base MaltsFinest Pale Ale Golden Promise - A principal ingredient of cask ales using heritage barleys.Finest Pale Ale Maris Otter - A principal ingredient of cask ales using heritage barleys.Low Color Maris Otter - For brewers who require low color, well modified malt using a Heritage Variety (light color ale or and IPA type)Best Pale Ale Malt - The principal ingredient of cask/keg ales. UK-2 row barley.Extra Pale Ale Malt - For brewers who require low color, well modified malt to produce a light colored beer. (Lager or IPA) UK 2-row barleyFinest Lager Malt - Low total nitrogen, low color, high extract and well modified UK Spring 2 row malt. Good to make a very good light colored beer.Distilling Malt - The main ingredient for Whisky production

Crystal Malts- Malts in which the sugars have been caramelisedCaramalt - Lager color and flavor adjustment.Premium English Caramalt - Top of the range cara for color and flavor adjustment. Used in light colored beers. Ultimate malty flavor without the burnt characteristics of a higher color crystal. Tastes great!Crystal Light - Sweet, Caramel, Toffee flavors. Contributes to golden hues.Crystal - Ale color and flavor adjustment, tailored to requirement.Crystal Dark - Ale color and flavor adjustment, tailored to requirement.Crystal Extra Dark - Ale color and flavor adjustment, tailored to requirement.

Highly Kilned Malts - produced on a conventional kilnVienna Malt - Enhances color, flavor and aroma.Munich Malt - Contributes rich malty flavor and golden hues when used at 5-15%.Imperial Malt - Enhances depth of color, flavor and aroma.

Roasted Malts and GrainsAmber Malt - A traditional malt for dry biscuity finishes to ales.Coffee (Brown) Malt - ‘Coffee’ notes for stouts and porters. Smooth mouth-feel.Chocolate Malt - Roasted malts for ‘winter warmer’ styles.Black Malt - Rich, dark colors with burnt toast dryness.Roasted Barley - A typical ingredient of Irish dry stouts.

Aromatic Malts (sour)Aromatic Malt - Flavor reminiscent of raisins. Could be used for body in low ABV bitters. Good pH balancer.Dark Aromatic Malt - Darker color full flavored malt. Similar to above.

Extra Special Malts & GrainsWheat Malt - Even small additions can enhance head retention andfoam. Used at 50 – 60% for wheat beers.Golden Naked Oats - Huskless oat crystal malt. Exotic ingredient for subtle nutty difference.Pinhead Oats* - Important ingredients for oatmeal stouts. They provide a smooth creamy finish to ales and “zing” for spring seasonalOat Flakes* - 8% beers.Rye Crystal - Seasonal autumn flavor – sweet and malty withwarm bread-crust flavors.Peated Malt - Ingredient for providing the essential peat flavor inwhisky production. Heavy/medium or light peating levels.

Simpsons Malt’s diverse product range is made from the highest-grade two-row malting barley purchased from over 3000 British farmers through the company’s agricultural merchants.

PLEASE CALL DIRECTLY REGARDING SPECIAL ORDERS AS THEY WILL VARY BY LOCATION.

Roasted Malts and Grains Moisture% Max


Amber Malt 2.5 17.4-23.1 45-60 to 15

Coffee (Brown) Malt 4.0 150.6 400 to 10

Chocolate Malt 3.0 338.1 900 to 10

Black Malt 3.0 469-525.6 1250-1400 to 10

Roasted Barley 3.5 488.1 1300 to 10

Extra Special Malts & Grains Moisture% Max


Wheat Malt 5.0 1.3-2.8 2-6 to 60

Golden Naked Oats 6.0 4.3-8.1 10-20 to 10

Pinhead Oats 8.0 1.3-1.7 2-3 to 10

Oat Flakes 8.0 1.3-1.7 2-3 to 10

Rye Crystal 4.0 83.1-150.6 220-400 to 15

Peated Malt 5.0 1.7 3.0 -

Highly Kilned Malts Moisture% Max


Vienna Malt 3.5 2.4-4.3 5-10 to 15

Munich Malt 2.2 7.3-8.8 18-22 to 15

Imperial Malt 3.5 19.3 50 to 15

Base Malts Moisture% Max


Finest Pale Ale Golden Promise 3.5 2.1-2.8 4-6 to 100

Finest Pale Ale Maris Otter 3.5 2.1-2.8 4-6 to 100

Low Color Maris Otter 3.5 1.3-2.1 2-4 to 100

Best Pale Ale Malt 3.5 2.1-2.8 4-6 to 100

Extra Pale Ale Malt 3.5 1.3-2.1 2-4 to 100

Finest Lager Malt 4.5 1.5-1.9 2.5-3.5 to 100

Distilling Malt 4.5 1.3-2.1 2-4 to 100

Aromatic Malts (sour) Moisture% Max


Aromatic Malt 5.0 50-70 19.3-26.8 to 15

Dark Aromatic Malt 5.0 90-130 34.3-49.3 to 10Base Malts Usage Colour Moisture Characteristics Rate % Lovibond Max









Caramalt to 25 9.9 – 15.0 5%






Caramalt to 25 11.8 – 16.3 5%

Premium English Caramalt to 20 20.8-25.3 5% without the burnt characteristics of a higher colour crystal. Tastes great!

Crystal Light to 25 36.2-42.9 5%

Simpsons DRC™ to 20 105.6-120.6 10%

Medium Crystal to 20 63.2-71.8 5%

Crystal Dark to 20 94.3-107.4 5%

Crystal Extra Dark to 10 169.3-188.1 5%


Vienna Malt to 15 2.4 – 4.3 3.5%




Amber Malt to 15 17.4 – 23.1 2.5%

to 10 150.6 4%










Rye Crystal to 15 83.1 – 150.6 4.0%









Caramalt to 25 9.9 – 15.0 5%




Crystal to 20 50 – 60 5%




Vienna Malt to 15 2.4 – 4.3 3.5%


Imperial Malt to 15 15.6-19.3 3.5%


Amber Malt to 15 17.4 – 23.1 2.5%

to 10 150.6 4%










Rye Crystal to 15 83.1 – 150.6 4.0%











Caramalt to 25 9.9 – 15.0 5%




Crystal to 20 50 – 60 5%




Vienna Malt to 15 2.4 – 4.3 3.5%




Amber Malt to 15 20.8-27.2 2.5%

to 10 161.8-225.6 4%

Chocolate Malt to 10 400.7-488.1 3% Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.Black Malt to 10 538-713.1 3%

Roasted Barley to 10 488.1-713.1 3.5% A typical ingredient of Irish dry stouts.








Rye Crystal to 15 83.1 – 150.6 4.0%










Caramalt to 25 9.9 – 15.0 5%




Crystal to 20 50 – 60 5%




Vienna Malt to 15 2.4 – 4.3 3.5%




Amber Malt to 15 17.4 – 23.1 2.5%

to 10 150.6 4%



Flavour reminiscent of raisins. Could be used for body in low ABV bitters. Good ph balancer.





Rye Crystal to 15 83.1 – 150.6 4.0%







Caramalt to 25 9.9 – 15.0 5%




Crystal to 20 50 – 60 5%




Vienna Malt to 15 2.4 – 4.3 3.5%




Amber Malt to 15 17.4 – 23.1 2.5%

to 10 150.6 4%








Golden Naked Oats - GNO™ to 10 5.1-9.6 6.0% Huskless oat crystal malt. Exotic ingredient for subtle nutty


Rye Crystal to 15 89.4-116.8 4.0%

Peated Malt - 1.3-1.7 5.0% whisky production. Heavy/medium or light peating levels.

* Special Order item - please check for availabilityPilsner Lager Malt to 100 1.5 – 1.9 4.5% The main ingredeint of lager beers

Aromatic Malt to 100 19.3-26.8 5%

DRC™ gives a dark caramel taste and imparts raisin like�avours to beers. It is a great substitute to darker roastedmalts when astringent bitterness is not desired.N

EW

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M

Y

CM

MY

CY

CMY

K

Simpsons malt BSG catalogue Mar2014BSG.pdf 1 3/5/14 9:03 AM

Orders: 1.800.374.2739 | bsgcraftbrewing.comCERTAIN PRODUCTS MAY ONLY BE AVAILABLE BY SPECIAL ORDER.

Simpsons Malt’s diverse product range is made from the ...€¦ · Simpsons Malt is a...

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