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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 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, 3132, Victoria,
Australia.

WA OFFICE:
2/32 Horus Bend, Bibra Lake
Western Australia, 6163


Contacts

Email: sales@ellersliehop.com.au
Phone : +61 (0) 3 9872 6811
Fax : +61 (0) 3 9872 6822