Swaen Crushed Ale Malt 55 lb

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Temporarily Unavailable till Early June



couple ernjoying a beer

Your Swaen Cushed Pale Ale Malt 55 lb. is a great base malt for a variety of beer styles. This malt produces a smooth, crisp, and clean flavor that pairs perfectly with hops. It is light golden in color and has a subtle toasty, biscuity flavor. It is ideal for American-style pale ales, IPAs, and other beers that are light in color, but still full bodied. Its light color and clean flavor allow it to act as a canvas for the hops to shine through. Its low kilning temperature also helps to preserve the malt's natural sweetness. Swaen Cushed Pale Ale Malt is perfect for craft beer enthusiasts who want to create a beer that is balanced and flavorful.

Swaen Cushed Pale Ale Malt is the perfect addition to your crafted recipes, as it has a steeping degree of 44 to 46%, is modified but not over-modified, and is cured at 90-95 °C, resulting in a colour of 5 to 8 EBC. It is used to correct over-pale malts and produce "golden" beer, while also improving palate fullness. Swaen Cushed Pale Ale Malt is more than just a darker base malt than usual - it works in harmony with their special malts for your craft beers.

Due to this, a colour of 5 to 8 EBC is obtained. It's not just a darker base malt than usual but rather a unique part of your crafted recipes. Swaen Ale works in harmony with their special malts for your craft beers.

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london-beer-yeast1.png Yeast

Your yeast selection has a big impact on your overall flavor profile and mouthfeel. You have lots of choices that will work well with Swaen Cushed Pale Ale Malt.


One Step Cleaner

If you are purchasing Swaen Cushed Pale Ale Malt, you're getting ready to make beer and need to wash your equipment. 


Hops is the main bittering agent in beer. You can select from a huge line of hop varietals from Hop Union to suit any brewers needs. The freshest hops for your next homebrewing endeavor. All hops are from YHC.    

brew-pot.pngBrew Pots

The pot pictured is an 8 gallon pot that is perfect for a beer kit or a standard 5 gallon batch. 

wart-chiller.pngWort Chillers and Thermometers

Wort Chillers and Thermometers are long term investments. It is important to chill your wort quickly. The quicker you chill it the stronger the cold break will be. You also need a good thermometer because high powered boiling changes more rapid temperature fluctuations. 


Auto-siphons are a great luxury item to have in your brew equipment. Once you have one you will never go without one again. Don't forget to use a heavy duty sanitizer to clean it since you don't want to replace it as often as hoses. A good sanitizer for that job is Five Star San. 


 If you are using Swaen Cushed Pale Ale Malt, you are getting ready to ferment some beer. Here's a link to our fermenter equipment.


 Many people reuse their hoses for far too long. Replacing your hoses often or even using as single use items is highly recommended with beer making. 


Pouring your wort into a carboy can be tricky. Use a big funnel made just for the job. They even have different mesh screens to remove particles.


All that healthy yeast is going to make a lot of gas and you'll be needing an airlock to let it out, and not let anything in. It is recommended to replace airlocks often. Because they never physically touch the beer, the sanitation risk is too often overlooked. Bacteria can spread without physical contact in a closed environment and plastic stubbornly harbors bacteria. 

yeast-starter.pngYeast Starters

Making a yeast starter is a great way to avoid stuck fermentation and also get high yeast counts that allow the final cells to clean up after themselves, reducing off flavors and aromas. Higher populations means less yeast stress and less risk of off-flavors.  They help make better beer and can be used with Swaen Cushed Pale Ale Malt. Use the right equipment to make the job easy. Flask, Foam Stopper, and Airlock. 




Throughout the medieval period, beer was commonly stored in cold places such as caves, a process called "lagering". It appears that bottom-fermenting yeast first emerged in the early fifteenth century, likely as a result of hybridization.