| Choose: |
American Amber Malt
| Color (L): | 22 °L |
| Info/Use: | Roast American 2-row @ 350 for 25 minutes |
American Black Barley
| Color (L): | 127 °L |
| Info/Use: | Provides dryness. Unmalted. |
American Black Patent
| Color (L): | 127 °L |
| Info/Use: | Provides color and sharp flavor. Use in stouts and porters. |
American Chocolate Malt
| Color (L): | 127 °L |
| Info/Use: | Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor. |
American Dextrin (Cara-Pils) Malt
| Color (L): | 1 °L |
| Info/Use: | Balances body and flavor without adding color, aids in head retention. For any beer. |
American Munich Malt
| Color (L): | 10 °L |
| Info/Use: | Sweet, toasted flavor and aroma. For Oktoberfests and malty styles. |
American Pale Malt (2-Row)
| Color (L): | 1 °L |
| Info/Use: | Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles. |
American Pale Malt (6-Row)
| Color (L): | 1 °L |
| Info/Use: | Moderate malt flavor. Basic malt for all beer styles. |
American Pilsen Malt
| Color (L): | 1-2 °L |
| Info/Use: | Light color, malty flavor. For pilsners, lagers. |
American Roasted Barley
| Color (L): | 127 °L |
| Info/Use: | Sweet, grainy, coffee flavor and a red to deep brown color. |
American Special Roast
| Color (L): | 50 °L |
| Info/Use: | Provides a deep golden to brown color for ales. Use in all darker ales. |
American Victory Malt
| Color (L): | 25 °L |
| Info/Use: | Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales. |
American Vienna Malt
| Color (L): | 4 °L |
| Info/Use: | Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest. |
American Wheat Malt
| Color (L): | 2 °L |
| Info/Use: | Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss. |
American White Wheat Malt
| Color (L): | 2 °L |
| Info/Use: | Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock. |
Belgian Aromatic Malt
| Color (L): | 20-26 °L |
| Info/Use: | Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels. |
Belgian Biscuit Malt
| Color (L): | 23-25 °L |
| Info/Use: | Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers. |
Belgian Caravienne Malt
| Color (L): | 21-22 °L |
| Info/Use: | Light crystal malt. Used in lighter Abbey or Trappist style ales. |
Belgian Munich Malt
| Color (L): | 3 °L |
| Info/Use: | Used to increase malt aroma and body with slightly more color. |
Belgian Pale Ale Malt
| Color (L): | 2.7-3.8 °L |
| Info/Use: | Use as a base malt for any Belgian style beer with full body. |
Belgian Plisen Malt
| Color (L): | 1.5 °L |
| Info/Use: | Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales. |
Belgian Special B Malt
| Color (L): | 130-220 °L |
| Info/Use: | Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers. |
British Amber Malt
| Color (L): | 35 °L |
| Info/Use: | Roasted malt used in British milds, old ales, brown ales, nut brown ales. |
British Black Patent Malt
| Color (L): | 500-600 °L |
| Info/Use: | Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers. |
British Brown Malt
| Color (L): | 65 °L |
| Info/Use: | Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales. |
British Carastan Malt
| Color (L): | 30 °L |
| Info/Use: | A British malt similar to American or Belgian crystal malts. |
British Chocolate Malt
| Color (L): | 395-475 °L |
| Info/Use: | Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks. |
British Crystal Malt
| Color (L): | 55-60 °L |
| Info/Use: | Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales. |
British Dark Crystal Malt
| Color (L): | 145-188 °L |
| Info/Use: | Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale. |
British Dextrin (Cara-Pils) Malt
| Color (L): | 10-14 °L |
| Info/Use: | Adds body; aids head retention. For porters, stouts and heavier bodied beers. |
British Maris Otter Pale Malt
| Color (L): | 3 °L |
| Info/Use: | Premium base malt for any beer. Good for pale ales. |
British Mild Ale Malt
| Color (L): | 2.3-2.7 °L |
| Info/Use: | Dry, nutty malty flavor. Promotes body. Use in English mild ales. |
British Pale Ale Malt
| Color (L): | 2.2 °L |
| Info/Use: | Moderate malt flavor. Used to produce traditional English and Scottish style ales. |
British Pale Chocolate
| Color (L): | 200 °L |
| Info/Use: | Not provided. |
British Peat Smoked Malt
| Color (L): | 2.8 °L |
| Info/Use: | Imparts a robust smoky flavor and aroma. For Scottish ales and wee heavies. |
British Roasted Barley
| Color (L): | 500 °L |
| Info/Use: | Dry, roasted flavor, amber color. For stouts, porters and Scottish ales. |
British Toasted Pale Malt
| Color (L): | 25 °L |
| Info/Use: | Imparts nutty flavor and aroma. Use in IPAs and Scottish ales. |
British Torrified Wheat
| Color (L): | 1-1.5 °L |
| Info/Use: | Puffed wheat created by high heat. Use in pale ales, bitters and milds. |
British Wheat Malt
| Color (L): | 2 °L |
| Info/Use: | Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers. |
Caramalt
| Color (L): | 25 °L |
| Info/Use: | Not provided. |
Carared
| Color (L): | 20 °L |
| Info/Use: | Not provided. |
Crystal Malt 10L
| Color (L): | 10 °L |
| Info/Use: | Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
Crystal Malt 120L
| Color (L): | 120 °L |
| Info/Use: | Pronounced caramel flavor and a red color. For stouts, porters and black beers. |
Crystal Malt 20L
| Color (L): | 20 °L |
| Info/Use: | Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
Crystal Malt 30L
| Color (L): | 30 °L |
| Info/Use: | Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
Crystal Malt 40L
| Color (L): | 40 °L |
| Info/Use: | Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
Crystal Malt 60L
| Color (L): | 60 °L |
| Info/Use: | Sweet, mild caramel flavor and a golden color. Use in amber and brown ales. |
Crystal Malt 80L
| Color (L): | 80 °L |
| Info/Use: | Sweet, mild caramel flavor and a golden color. For porters and stouts |
Crystal Malt 90L
| Color (L): | 90 °L |
| Info/Use: | Pronounced caramel flavor and a red color. For stouts, porters and black beers. |
Dingemans Debitter Black Malt
| Color (L): | 400 °L |
| Info/Use: | Not provided. |
Flaked Barley
| Color (L): | 1.5 °L |
| Info/Use: | Helps head retention, imparts creamy smoothness. For porters and stouts. |
Flaked Maize
| Color (L): | 1 °L |
| Info/Use: | Lightens body and color. For light American pilsners and ales. |
Flaked Oats
| Color (L): | 1 °L |
| Info/Use: | Adds body and creamy head. For stouts and oat ales. |
Flaked Rice
| Color (L): | 1 °L |
| Info/Use: | Imparts a light, crisp finish. |
Flaked Rye
| Color (L): | 2 °L |
| Info/Use: | Imparts a dry, crisp character. Use in rye beers. |
Flaked Wheat
| Color (L): | 2 °L |
| Info/Use: | Imparts a wheat flavor and hazy color. For wheat beers and Belgian white beers. |
German Acidulated (Sauer) Malt
| Color (L): | 1.7-2.8 °L |
| Info/Use: | High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats. |
German Carafa I
| Color (L): | 300-340 °L |
| Info/Use: | Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier. |
German Carafa I De-Husked Malt
| Color (L): | 400 °L |
| Info/Use: | De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains. |
German Carafa II
| Color (L): | 375-450 °L |
| Info/Use: | Adds aroma, color and body. |
German Carafa II De-Husked Malt
| Color (L): | 500-600 °L |
| Info/Use: | De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains. |
German Carafa III
| Color (L): | 490-560 °L |
| Info/Use: | Adds aroma, color and body. |
German Carafa III De-Husked Malt
| Color (L): | 650-750 °L |
| Info/Use: | De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains. |
German CaraHell (Light Crystal) Malt
| Color (L): | 8-12 °L |
| Info/Use: | For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest. |
German Caramel Wheat Malt
| Color (L): | 38-53 °L |
| Info/Use: | For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks. |
German CaraMunich Malt I
| Color (L): | 30-38 °L |
| Info/Use: | Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers. |
German CaraMunich Malt II
| Color (L): | 42-50 °L |
| Info/Use: | Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers. |
German CaraMunich Malt III
| Color (L): | 53-60 °L |
| Info/Use: | Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Dark crystal. Results in deep saturated color and a fuller flavor. |
German Chocolate Rye Malt
| Color (L): | 190-300 °L |
| Info/Use: | Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale. |
German Chocolate Wheat Malt
| Color (L): | 375-450 °L |
| Info/Use: | Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter. |
German Dark Munich Malt
| Color (L): | 8-10 °L |
| Info/Use: | Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales. |
German Light Munich Malt
| Color (L): | 5-6 °L |
| Info/Use: | For a malty, nutty flavor. Lagers, Oktoberfests and bock beer. |
German Melanoidin Malt
| Color (L): | 23-31 °L |
| Info/Use: | For amber lagers and ales, dark lagers and ales, Scottish & red ales. Imparts a reddish hue. |
German Pilsen Malt (2-Row)
| Color (L): | 1.5 °L |
| Info/Use: | Light color, malty flavor. For pilsners, lagers. |
German Rauch Smoked Malt
| Color (L): | 2-4 °L |
| Info/Use: | For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines. |
German Rye Malt
| Color (L): | 2.8-4.3 °L |
| Info/Use: | Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales. |
German Vienna Malt
| Color (L): | 3 °L |
| Info/Use: | Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest. |
German Wheat Chocolate Malt
| Color (L): | 500 °L |
| Info/Use: | A roasted wheat malt used Altbier or Dark Wheat Beer (Ales). It results in an intensified aroma and improved color and a mild roasted flavor. |
German Wheat Malt Dark
| Color (L): | 6-8 °L |
| Info/Use: | Typical top fermented aroma; for wheat beers. |
German Wheat Malt Light
| Color (L): | 1.5-2 °L |
| Info/Use: | Typical top fermented aroma; for wheat beers. |
Grits
| Color (L): | 1-1.5 °L |
| Info/Use: | Imparts a corn/grain taste. Use in American lagers. |
Honey Malt
| Color (L): | 25 °L |
| Info/Use: | Malt sweetness and honey like flavor and aroma. |
Oats (Steel Cut)
| Color (L): | 10 °L |
| Info/Use: | Imparts oatmeal flavor for stouts. |
Rice Hulls
| Color (L): | 1 °L |
| Info/Use: | Used as a filtering bed after mashing. |
Scottish Golden Promise
| Color (L): | 2.4 °L |
| Info/Use: | Scottish pale ale malt; base malt for all Scottish beers. |
Scottish Peated Malt
| Color (L): | 3 °L |
| Info/Use: | Imparts a smoky flavor. |
Unmalted Wheat
| Color (L): | 2 °L |
| Info/Use: | Unmalted (Raw) Wheat Berries. Needs a cereal mash to be fermentable. |
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