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GREAT BEER, STARTS HERE

 

COOPERS

EBC: 4.5 - 7.0
Coopers Premium Ale Malt is well modified and perfectly suited for single step infusion or for decoction mashing. Kilned longer, this malt adds a golden colour with a more pronounced flavour than the Pale malt. Cooper Premium Ale Malt carries sufficient enzymatic power to be used as a base malt with non-enzymatic specialty malts.

COOPERS

EBC: 3.2 - 4.5
The lightest coloured malt, Coopers Premium Pale Malt is well modified and perfectly suited for single step infusion or for decoction mashing. Cooper Premium Pale Malt carries sufficient enzymatic power to be used up to 100% as a base malt.

COOPERS

EBC: 4.5 - 7.0
Grown under contract specifically for the Coopers Maltings, Schooner is a heritage barley variety well suited for craft brewing. Schooner’s lower attenuation allows for better control in the brewhouse. It’s rich,
flavourful character provides a solid backbone for hoppy ales and is also well suited for dark and English style beers.

CHÂTEAU ABBEY®

EBC: 41.0 - 49.0
Belgian brown malt. Specially germinated and kilned at up to 110°C.

CHÂTEAU
ACID

EBC: 6.0 - 13.0
It is an acidulated with lactobacilli barley malt which lowers the mash pH and is used when brewing with bicarbonate-rich water.


CHÂTEAU ARÔME

EBC: 95.0- 105.0
Belgian aromatic malt. High germination temperature, kilning at up to 115°C to develop much aroma.

CHÂTEAU BISCUIT®

EBC: 45.0 - 55.0
Unique and very special Belgian malt. Lightly kilned, then lightly torrefied at up to 160°C.

CHÂTEAU BLACK

EBC: 1200 - 1450
Malt Black 1300 EBC. The darkest malted barley. Torrefied at up to 230°C.

CHÂTEAU BLACK OF BLACK

EBC: 400 - 600 
Unique roasted malt. Torrefied at up to 225°C.

CHÂTEAU BUCKWHEAT MALT

EBC: 4.0 - 15.0
Malted from buckwheat, a pseudo-cereal* Used to produce gluten-free beer. Château Buckwheat malt may contain traces of other malt grains containing gluten. *Pseudocereals are broadleaf plants (non-grasses) that are used in much the same way as cereals true cereals are grasses.

CHÂTEAU
CAFÉ LIGHT®

EBC: 220 - 280
Belgian coffee malt. Taste development at up to 200°C.

CHÂTEAU
CAFÉ

EBC: 420 - 520
Belgian coffee malt. Taste development at up to 200°C.

CHÂTEAU
CARA BLOND®

EBC: 17.0 - 24.0
A pale Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.

CHÂTEAU
CARA CLAIR

EBC: 8.0
The palest Belgian Caramel malt produced according to a special malting process.

CHÂTEAU
CARA GOLD®

EBC: 110.0 - 130.0
A dark Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.

CHÂTEAU
CARA RUBY®

EBC: 45.0 - 55.0 
A medium Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma

CHÂTEAU
CHIT BARLEY MALT

EBC: 3.0 –7.0
Lightly kilned type of malt produced from steeped barley that has been germinating for a very short period of time.

CHÂTEAU
CHIT WHEAT MALT FLAKES

EBC: 3.0 -  7.0
Flattened grains of chit wheat malt - lightly kilned type of malt produced from steeped wheat that has been germinating for a very short period of time.

CHÂTEAU CHOCOLAT

EBC: 110.0 - 130.0
A dark Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.

CHÂTEAU CRYSTAL®

EBC: 142 - 158-
Distinct Belgian aromatic malt with unique aroma and flavour profile. A particular production process developed by Castle Malting®.

CHÂTEAU DIASTATIC

EBC: 2.5 - 4.0
Enzymatic malt. Produced from the finest European barley varieties.

CHÂTEAU DISTILLING

EBC: 2.5 - 4.0
Two row spring malting barley is selected for the production of our Château Distilling malt. Barley is steeped to 44 - 46% moisture, slightly higher than normally required for Pilsen lager style malts. Germination temperatures are controlled between 12°C - 16°C for a period of five days. Kiln cycles start at 50° - 60°C rising to 70° - 75°C.

CHÂTEAU MELANO LIGHT

EBC:36.0 - 44.0
Belgian Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Château Melano Light malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process.

CHÂTEAU MELANO

EBC: 75.0 - 85.0
Belgian Melanoidin (Melano) malt. Special germination process.Kilned in a special way at up to 130°C. Château Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process.

CHÂTEAU MUNICH LIGHT®

EBC: 13.0 - 17.0
Belgian specialty malt of Munich type. Kilned up to 100-105°C.

CHÂTEAU MUNICH

EBC: 21.0 - 28.0
Belgian specialty malt of Munich type. Kilned up to 100-105°C.

CHÂTEAU OAT MALT

EBC: 5.0
Château Oat malt is produced from naked oat kernels. This type of malt has a very low diastatic power and moderate extract values.

CHÂTEAU PALE ALE

EBC: 7.0 - 10.0
Belgian light-coloured base malt. Kilning at up to 90-95°C.

CHÂTEAU PEATED

EBC: 4.0
Treated by being smoked during kilning over a fire made from Scottish peat moss.

CHÂTEAU PILSEN 2RS

EBC: 3.5
The lightest coloured Belgian malt. Produced from the finest European 2-row spring malting barley varieties. Kilned at up to 80 - 85°C.

CHÂTEAU PILSEN 6RW

EBC: 3.5
The lightest coloured Belgian malt produced from the finest European 6-row winter barley varieties. Kilned at up to 80 - 85°C.

CHÂTEAU ROASTED BARLEY

EBC: 1000 - 1400
Raw roasted barley. Torrefied up to 230 ºC. The length of roasting time determines the darkness of the grain.

CHÂTEAU RYE MALT

EBC: 3.0 - 8.0
A fully modified de-husked type of malt with high β-Glucan content. It performs well in a single temperature infusion mash.

CHÂTEAU SMOKED

EBC: 4.0
Enzymatically active special type of malt used in the production of a wide variety of beer styles and whisky.

CHÂTEAU PILSEN 6RW

EBC: 3.5
The lightest coloured Belgian malt produced from the finest European 6-row winter barley varieties. Kilned at up to 80 - 85°C.

CHÂTEAU SPECIAL BELGIUM®

EBC: 260.0 - 320.0
Very special Belgian dark malt, obtained through specific double roasting process.

CHÂTEAU SPELT MALT

EBC: 3.0 - 7.0
Château Spelt is a pale, well-modified type of malt. Made from a hard-grained species of wheat (heirloom wheat), it has a higher protein level when compared to other wheat malts.

CHÂTEAU VIENNA

EBC: 4.0 - 7.0
Belgian Vienna base malt. Lightly kilned at up to 85-90°C with shorter “cure” duration.

CHÂTEAU WHEAT BLACK

EBC: 1100 - 1400
Château Wheat Black 1100 - 1400 EBC. The darkest malted wheat. Château Wheat Black will contribute the same deep colour characteristics to the beer as our traditional barley Chateau Black malt.

CHÂTEAU WHEAT
BLANC

EBC: 5.5
Wheat malt. Kilned at up to 80 - 85°C.

CHÂTEAU WHEAT MUNICH 25

EBC: 21.0 - 28.0
Very special Belgian wheat malt of the Munich type. Kilned at up to 100-105°C.

CHÂTEAU WHISKY
LIGHT®

EBC: 2.5 - 4.0
Our Château Whisky Light® malt is smoked during kilning with the best Scottish peat. Whisky malts have a longer storage life.

CHÂTEAU WHISKY

EBC: 2.5 - 4.0
Our Château Whisky malt is smoked during kilning with the best Scottish peat. Whisky malts have a longer storage life.

COOPERS

EBC: 4.5 - 7.0
Coopers Premium Ale Malt is well modified and perfectly suited for single step infusion or for decoction mashing. Kilned longer, this malt adds a golden colour with a more pronounced flavour than the Pale malt. Cooper Premium Ale Malt carries sufficient enzymatic power to be used as a base malt with non-enzymatic specialty malts.

COOPERS

EBC: 3.2 - 4.5
The lightest coloured malt, Coopers Premium Pale Malt is well modified and perfectly suited for single step infusion or for decoction mashing. Cooper Premium Pale Malt carries sufficient enzymatic
power to be used up to 100% as a base malt.

COOPERS

EBC: 4.5 - 7.0
Grown under contract specifically for the Coopers Maltings, Schooner
is a heritage barley variety well suited for craft brewing. Schooner’s
lower attenuation allows for better control in the brewhouse. It’s rich,
flavourful character provides a solid backbone for hoppy ales and is
also well suited for dark and English style beers.

CHÂTEAU ABBEY®

EBC: 41.0 - 49.0
Belgian brown malt. Specially germinated and kilned at up to 110°C.

CHÂTEAU
ACID

EBC: 6.0 - 13.0
It is an acidulated with lactobacilli barley malt which lowers the mash pH and is used when brewing with bicarbonate-rich water.


CHÂTEAU ARÔME

EBC: 95.0- 105.0
Belgian aromatic malt. High germination temperature, kilning at up to 115°C to develop much aroma.

CHÂTEAU BISCUIT®

EBC: 45.0 - 55.0
Unique and very special Belgian malt. Lightly kilned, then lightly torrefied at up to 160°C.

CHÂTEAU BLACK

EBC: 1200 - 1450
Malt Black 1300 EBC. The darkest malted barley. Torrefied at up to 230°C.

CHÂTEAU BLACK OF BLACK

EBC: 400 - 600 
Unique roasted malt. Torrefied at up to 225°C.

CHÂTEAU BUCKWHEAT MALT

EBC: 4.0 - 15.0
Malted from buckwheat, a pseudo-cereal* Used to produce gluten-free beer. Château Buckwheat malt may contain traces of other malt grains containing gluten. *Pseudocereals are broadleaf plants (non-grasses) that are used in much the same way as cereals true cereals are grasses.

CHÂTEAU
CAFÉ LIGHT®

EBC: 220 - 280
Belgian coffee malt. Taste development at up to 200°C.

CHÂTEAU
CAFÉ

EBC: 420 - 520
Belgian coffee malt. Taste development at up to 200°C.

CHÂTEAU
CARA BLOND®

EBC: 17.0 - 24.0
A pale Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.

CHÂTEAU
CARA CLAIR

EBC: 8.0
The palest Belgian Caramel malt produced according to a special malting process.

CHÂTEAU
CARA GOLD®

EBC: 110.0 - 130.0
A dark Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.

CHÂTEAU
CARA RUBY®

EBC: 45.0 - 55.0 
A medium Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma

CHÂTEAU
CHIT BARLEY MALT

EBC: 3.0 –7.0
Lightly kilned type of malt produced from steeped barley that has been germinating for a very short period of time.

CHÂTEAU
CHIT WHEAT MALT FLAKES

EBC: 3.0 -  7.0
Flattened grains of chit wheat malt - lightly kilned type of malt produced from steeped wheat that has been germinating for a very short period of time.

CHÂTEAU CHOCOLAT

EBC: 110.0 - 130.0
A dark Belgian caramel-style malt. High temperature of germination. Taste development at up to 220°C, intense aroma.

CHÂTEAU CRYSTAL®

EBC: 142 - 158-
Distinct Belgian aromatic malt with unique aroma and flavour profile. A particular production process developed by Castle Malting®.

CHÂTEAU DIASTATIC

EBC: 2.5 - 4.0
Enzymatic malt. Produced from the finest European barley varieties.

CHÂTEAU DISTILLING

EBC: 2.5 - 4.0
Two row spring malting barley is selected for the production of our Château Distilling malt. Barley is steeped to 44 - 46% moisture, slightly higher than normally required for Pilsen lager style malts. Germination temperatures are controlled between 12°C - 16°C for a period of five days. Kiln cycles start at 50° - 60°C rising to 70° - 75°C.

CHÂTEAU MELANO LIGHT

EBC:36.0 - 44.0
Belgian Melanoidin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Château Melano Light malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process.

CHÂTEAU MELANO

EBC: 75.0 - 85.0
Belgian Melanoidin (Melano) malt. Special germination process.Kilned in a special way at up to 130°C. Château Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process.

CHÂTEAU MUNICH LIGHT®

EBC: 13.0 - 17.0
Belgian specialty malt of Munich type. Kilned up to 100-105°C.

CHÂTEAU MUNICH

EBC: 21.0 - 28.0
Belgian specialty malt of Munich type. Kilned up to 100-105°C.

CHÂTEAU OAT MALT

EBC: 5.0
Château Oat malt is produced from naked oat kernels. This type of malt has a very low diastatic power and moderate extract values.

CHÂTEAU PALE ALE

EBC: 7.0 - 10.0
Belgian light-coloured base malt. Kilning at up to 90-95°C.

CHÂTEAU PEATED

EBC: 4.0
Treated by being smoked during kilning over a fire made from Scottish peat moss.

CHÂTEAU PILSEN 2RS

EBC: 3.5
The lightest coloured Belgian malt. Produced from the finest European 2-row spring malting barley varieties. Kilned at up to 80 - 85°C.

CHÂTEAU PILSEN 6RW

EBC: 3.5
The lightest coloured Belgian malt produced from the finest European 6-row winter barley varieties. Kilned at up to 80 - 85°C.

CHÂTEAU ROASTED BARLEY

EBC: 1000 - 1400
Raw roasted barley. Torrefied up to 230 ºC. The length of roasting time determines the darkness of the grain.

CHÂTEAU RYE MALT

EBC: 3.0 - 8.0
A fully modified de-husked type of malt with high β-Glucan content. It performs well in a single temperature infusion mash.

CHÂTEAU SMOKED

EBC: 4.0
Enzymatically active special type of malt used in the production of a wide variety of beer styles and whisky.

CHÂTEAU PILSEN 6RW

EBC: 3.5
The lightest coloured Belgian malt produced from the finest European 6-row winter barley varieties. Kilned at up to 80 - 85°C.

CHÂTEAU SPECIAL BELGIUM®

EBC: 260.0 - 320.0
Very special Belgian dark malt, obtained through specific double roasting process.

CHÂTEAU SPELT MALT

EBC: 3.0 - 7.0
Château Spelt is a pale, well-modified type of malt. Made from a hard-grained species of wheat (heirloom wheat), it has a higher protein level when compared to other wheat malts.

CHÂTEAU VIENNA

EBC: 4.0 - 7.0
Belgian Vienna base malt. Lightly kilned at up to 85-90°C with shorter “cure” duration.

CHÂTEAU WHEAT BLACK

EBC: 1100 - 1400
Château Wheat Black 1100 - 1400 EBC. The darkest malted wheat. Château Wheat Black will contribute the same deep colour characteristics to the beer as our traditional barley Chateau Black malt.

CHÂTEAU WHEAT BLANC

EBC: 5.5
Wheat malt. Kilned at up to 80 - 85°C.

CHÂTEAU WHEAT MUNICH 25

EBC: 21.0 - 28.0
Very special Belgian wheat malt of the Munich type. Kilned at up to 100-105°C.

CHÂTEAU WHISKY
LIGHT®

EBC: 2.5 - 4.0
Our Château Whisky Light® malt is smoked during kilning with the best Scottish peat. Whisky malts have a longer storage life.

CHÂTEAU WHISKY

EBC: 2.5 - 4.0
Our Château Whisky malt is smoked during kilning with the best Scottish peat. Whisky malts have a longer storage life.

CHÂTEAU DISTILLING

EBC: 2.5 - 4.0
Two row spring malting barley is selected for the production of our Château Distilling malt. Barley is steeped to 44 - 46% moisture, slightly higher than normally required for Pilsen lager style malts. Germination temperatures are controlled between 12°C - 16°C for a period of five days. Kiln cycles start at 50° - 60°C rising to 70° - 75°C.

CHÂTEAU WHISKY LIGHT ®

EBC: 2.5 - 4.0
Our Château Whisky Light® malt is smoked during kilning with the best Scottish peat. Whisky malts have a longer storage life.

CHÂTEAU WHISKY

EBC: 2.5 - 4.0
Our Château Whisky malt is smoked during kilning with the best Scottish peat. Whisky malts have a longer storage life.

CHÂTEAU SMOKED

EBC: 4.0
Enzymatically active special type of malt used in the production of a wide variety of beer styles and whisky.

CHÂTEAU
RYE MALT

EBC: 3.0 - 8.0
A fully modified de-husked type of malt with high β-Glucan content. It performs well in a single temperature infusion mash.

ADDRESS

HEAD OFFICE:
17 Redland Drive, Mitcham
Victoria, 3132, Australia
Phone : +61 (0) 3 9872 6811 

WA OFFICE:
2/32 Horus Bend, Bibra Lake
Western Australia, 6163, Australia
Phone : +61 (0) 8 9434 5845


CONTACT

Email: sales@ellersliehop.com.au
VIC Phone : +61 (0) 3 9872 6811
WA Phone : +61 (0) 8 9434 5845
Fax : +61 (0) 3 9872 6822