Introducing the sage and thyme infused malt
We are delighted to launch this edition of our Infusion malt range; featuring the soft, savoury tones of the beautiful and complex combination of Sage and Thyme – a combination I have always loved in the brewery. Our Sage and Thyme infusion malt arouses the senses in unexpected ways. A dankiness from sage which offsets bitter, herbal thyme notes to result in a nuanced and elegant pairing. Perfect for a plethora of beer styles, from Wit beer, to Berliner Wei?e, to saison, to pale ale. The herbal dankiness is even suited to something really hoppy. The Sage and Thyme infusion malt is without question, a unique addition to your malt bill, bringing an entirely new depth to your recipe. Good luck and have fun with this new creative tool!
How to use this malt?
The percentage of Sage and Thyme infusion malt in your malt bill is clearly up to the brewer, but as a rough guide, from some laboratory mash trials I have performed, I would advise brewers to use between 15% and 45% in their grist. Depending on the recipe you have in mind, aim to use the lower end of the percentage recommendation for soft / clean / lighter beers with subtle nuances, but if the intention is to create a stronger beer, or something with large hop additions, or other strong flavoured specialty malts, you should increase this percentage to the upper end of the recommendation range.
The Sage & Thyme infusion malt contains full enzymatic activity and can therefore be used as a base malt without any consequences to starch conversion.