| Ingredients > Base Malts and Specialty Grains |
|
2-Row Black Malt
|
North America
|
Neutral flavor. Characteristics & Applications: Use in all beer styles for color adjustment. Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. Use 1-10% for desired color in Porter and Stout. Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
2-Row Brewers Malt
|
North America
|
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
2-Row Brewers Malt (Organic)
|
North America
|
Mild malty flavor. USDA Organic, 100% Organic. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
2-Row Caramel Malt 10L
|
North America
|
Golden color and a candy like sweetness. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
2-Row Caramel Malt 120L
|
North America
|
Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
2-Row Caramel Malt 30L
|
North America
|
Sweet, Caramel, Toffee. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel 30L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
2-Row Caramel Malt 40L
|
North America
|
Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
2-Row Caramel Malt 60L
|
North America
|
Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
2-Row Caramel Malt 80L
|
North America
|
Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
2-Row Carapils® Malt
|
North America
|
Very low color or flavor contribution. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
2-Row Chocolate Malt
|
North America
|
Rich Roasted Coffee. Characteristics & Applications: • 2-Row Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
6-Row Brewers Malt
|
North America
|
Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Acidulated Malt
|
Germany
|
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats. |
|
Acidulated Malt
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1?2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers |
|
Ale Malt
|
Australia
|
Ale Malt is used to impart typical, warm mellow flavours to all styles of ales.
Ale Malt is produced similarly to Lager Malt, but with higher curing temperatures of 95-105 degrees. These higher kilning temperatures are sufficient to remove DMS and grassy flavours, leaving the malt with a biscuit flavour and a hint of caramel and toffee from the oxygen hetrocyclics.
Ale Malts are often used to balance higher hop levels. |
|
Amber
|
United Kingdom
|
Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color. |
|
Amber Malt
|
UK
|
Light biscuity dry flavor. |
|
Amber Malt
|
|
Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color. |
|
Amber Malt
|
|
Product Code: 1106 |
|
Amber Malt
|
UK
|
Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color. |
|
Amber Malt
|
United Kingdom
|
A traditional malt for dry biscuity finishes to ales. |
|
Amber Malt
|
United Kingdom
|
This material has a light, biscuity dry flavour and can be used to produce some Bitter and Mild Ales and sweet Stouts in the UK, as well as the traditional London Porters that have come back into favour recently. The flavour is quite intense and caution in the use of this material is required.
The material is manufactured by roasting kilned malt - a Lager malt of good modification is best - progressively raising the temperature of the material from ambient to 150/160°C. Because there is no saccharification stage the non-enzymic browning reactions follow a different pattern, and the end products are nitrogen containing heterocycles of the pyrrole and pyrazine type, the pyrazines being mainly responsible for the bitterness. |
|
American 2-row
|
America
|
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt |
|
American 6-row Pale
|
America
|
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts. |
|
American Black Patent
|
America
|
Provides color and sharp flavor in stouts and porters. |
|
American Black Roast
|
America
|
Adds a heavy roast flavor and dark color. |
|
American Caramel 10°L
|
America
|
This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales. |
|
American Caramel 120°L
|
America
|
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color. |
|
American Caramel 20°L
|
America
|
Provides color, body, and contributes to foam retention and beer stability. |
|
American Caramel 30°L
|
America
|
Provides color, body, and contributes to foam retention and beer stability. |
|
American Caramel 40°L
|
America
|
Provides color, a unique flavor, body, and contributes to foam retention and beer stability. |
|
American Caramel 60°L
|
America
|
Mild caramel,nutty flavor, sweet. adds color |
|
American Caramel 80°L
|
America
|
Mild caramel,nutty flavor, sweet. adds color(Red Ale) |
|
American Caramel 90°L
|
America
|
Mild caramel,nutty flavor, sweet. adds color(Red Ale) |
|
American Chocolate Malt
|
America
|
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor. |
|
American Munich
|
America
|
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic. |
|
American Victory
|
America
|
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales. |
|
American Vienna
|
America
|
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest. |
|
Aromatic Barley Malt
|
United Kingdom
|
Flavour reminiscent of raisins. Could be used for body in low ABV bitters. |
|
Aromatic Malt
|
North America
|
Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Aromatic Malt (Amber 50)
|
|
Dingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes. |
|
Ashburne® Mild Malt
|
North America
|
Golden rich color with a malty sweetness. Characteristics & Applications: • Well suited for mild ale beers for color and maltiness. • Imparts smooth sweet flavor while also adding a full malty flavor. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Australian Pale Malt
|
Australia
|
A principal ingredient of cask ales using heritage barleys. |
|
Australian Pilsner
|
Australia
|
Well modified, good attenuation. |
|
Australian Traditional Ale
|
Australia
|
Well modified, full flavour. |
|
Australian Wheat Malt
|
Australia
|
Malted wheat for use in Wheat beers. |
|
Belgian Aromatic
|
Belgium
|
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels. |
|
Belgian Biscuit
|
Belgium
|
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers. |
|
Belgian Black Roast
|
Belgium
|
Adds a heavy roast flavor and dark color. |
|
Belgian Cara-Pils
|
Belgium
|
Significantly increases foam/head retention and body of the beer. |
|
Belgian Caramunich
|
Belgium
|
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks. |
|
Belgian Caravienne
|
Belgium
|
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales. |
|
Belgian Chocolate Malt
|
Belgium
|
Adds a nutty flavor, Brown Ales |
|
Belgian Munich
|
Belgium
|
Used to increase malt aroma and body with slightly more color. |
|
Belgian Pale
|
Belgium
|
Fully modified and is easily converted. |
|
Belgian Pils
|
Belgium
|
Pilsner style malted barley grain. |
|
Belgian Special B
|
Belgian
|
|
|
Belgian Wheat Malt
|
Belgium
|
Malted wheat for use in Wheat beers. |
|
Best Pale Ale Malt
|
United Kingdom
|
The main ingredient of cask / keg ales. |
|
Biscuit Malt (Mout Roost 50)
|
|
This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power. |
|
Black
|
United Kingdom
|
Dark color and an astringent smoky flavor. |
|
Black Barley
|
North America
|
Coffee, Intense Bitter, Dry. Characteristics & Applications: • Black Barley provides the color and rich, sharp flavor which is characteristic of Stouts and some Porters. • Black Barley contributes a dryness to the Stout or Porter. It is not interchangeable with Black Malt. Black Malt may be used in conjunction with Black Barley to achieve the desired color. • Use 3-7% for a dry Porter. • Use 5-15% for a dry Stout • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Black Malt
|
North America
|
Neutral flavor. Characteristics & Applications: • Use in all beer styles for color adjustment. • Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. • Use 1-10% for desired color in Porter and Stout. • Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Black Malt
|
UK
|
Neutral flavor. |
|
Black Malt
|
|
Pauls Black malt starts with the same low-modified Pilsen malt. The main process difference between Black and Chocolate Malt is in roasting time and temperature. Black Malt is used in stouts to improve flavor and color. |
|
Black Malt
|
|
Black Malt is used in stouts to improve flavor and color. |
|
Black Malt
|
|
Dark color and an astringent smoky flavor. |
|
Black Malt
|
UK
|
Black Malt is used in stouts to improve flavor and color. |
|
Black Malt
|
United Kingdom
|
This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles. |
|
Black Malt
|
Germany
|
|
|
Black Roasted Barley
|
United States
|
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley. |
|
Bohemian Pilsner Malt
|
Czech
|
Czech-grown two-row spring barley “HANKA”. Processed specifically for “Bohemian” characteristics to impart a full body, golden-blond color, and complex maltiness to the finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers (especially Pils/Pilsner/Pilsener) as well as low-alcohol, “light“, and Belgian ales and lagers. |
|
Bonlander Munich Malt
|
North America
|
Golden orange hue with a smooth malty sweetness. Characteristics & Applications: • Sufficient enzymes for self-conversion in most mash programs. • Provides a smooth yet pronounced malty flavor plus sweetness. • Great in bock beers! • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
British Black Patent
|
Great Britain
|
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers. |
|
British Crystal 55°L
|
Great Britian
|
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales. |
|
British Dark Crystal
|
Great Britian
|
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale. |
|
Brown
|
United Kingdom
|
‘Coffee’ notes for stouts and porters. Smooth mouth-feel. |
|
Brown Malt
|
UK
|
Mild coffee, bitter flavor. |
|
Brown Malt
|
UK
|
‘Coffee’ notes for stouts and porters. Smooth mouth-feel. |
|
Brown Malt
|
United Kingdom
|
‘Coffee’ notes for stouts and porters. Smooth mouth-feel. |
|
Budvar Under-Modified Pale
|
Moravia
|
Requires multiple temperature mash. The same malt used by the "original Budweiser" brewery, Budweiser Budvar. |
|
Canadian Craft Brewers Pale Malt
|
Western Canada
|
2-Row for brew pubs and microbreweries. |
|
Cara 20 - Caramel Malt
|
|
Dingemans Cara 20 is a light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt. |
|
Cara 45 - Caramel Malt
|
|
Dingemans Cara 45 is a medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color. |
|
Cara 8 - Caramel Malt
|
|
Dingemans Cara 8 is a very light crystal malt made by drying barley malt at low temperatures. The result is a malt that will lend body, smoother mouth-feel, and foam stability. This malt must be mashed with other kilned malts due to the lack of enzymes. |
|
Cara Malt
|
United Kingdom
|
|
|
Cara-Pils
|
|
Sometimes used for balancing body and flavor of dark colored beers. |
|
Cara-Pils® Malt
|
North America
|
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Cara-Pils® Malt (Organic)
|
North America
|
USDA Organic, 100% Organic. No flavor or color. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Carafa® (Organic)
|
German
|
Produced from German grown two-row Spring barley from certified organic cultivation. WEYERMANN Organic Carafa® consists of coffee-brown kernels, with aromatic coffeelike smell. Our malts are produced according to the strict “German Purity Law”. We don’t use any genetically manipulated materials. |
|
Carahell® (Organic)
|
German
|
Carahell® is produced from malted German two-row barley from certified organic barley. Weyermann CARAHELL® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict “German Purity Law”. We don’t use any genetically manipulated materials. |
|
CaraMalt
|
UK
|
Often used to give color and flavor to pale lagers. |
|
CaraMalt
|
|
Pauls Caramalt is produced much the same way as Pauls Crystal except that the final roast stage is extended at lower temperatures. The result is a malt that is lower in color, higher in extract, and higher in moisture. Best used in beers where sweetness is less important, but color enhancement and "dry" flavor is required. |
|
CaraMalt
|
|
Product Code: 1107 |
|
CaraMalt
|
|
Improves body and head. |
|
CaraMalt
|
UK
|
Lager colour and flavour adjustment. |
|
Caramalt
|
Australia
|
Caramalts are used in dark lagers, Vienna , Amber and Red ales.
Caramalt is produced by stewing green malt at around 75 degrees to encourage the breakdown of starch and protein to sugar and amino acids. Once most of this conversion has occurred the grain is heated to 110-130 degrees, until the desired colour has been achieved. The final malt has a glazed appearance and gives pronounced sweet biscuit flavours.
Caramalt contributes body and a slight red hue to the finished beer. It also enhances foam and flavour stability. |
|
Caramalt 15
|
United Kingdom
|
Caramalts are used to give colour and flavour to pale Lager beers but should be used with care to avoid making the beer too dark or giving it too cloying a flavour. They also change the oxidation - reduction state of a beer, and can therefore improve the stability of a beer by preventing the formation of oxidised (cardboard) flavours. |
|
Caramalt 33
|
United Kingdom
|
Caramalts are used to give colour and flavour to pale Lager beers but should be used with care to avoid making the beer too dark or giving it too cloying a flavour. They also change the oxidation - reduction state of a beer, and can therefore improve the stability of a beer by preventing the formation of oxidised (cardboard) flavours. |
|
Caramel Dark
|
|
Best when used in dark beers such as Bock, Dunkel Weizen, and Oktoberfest, Meussdoerffer Caramel Dark malt will improve body and head retention. |
|
Caramel Dark
|
|
Often used to improve body and head retention. |
|
Caramel Light
|
|
Used primarily to improve mouth-feel and head retention, Meussdoerffer Caramel Light is best used in light to medium colored lagers such as Mai-Bock and Marzen. |
|
Caramel Light
|
|
Best used in light to medium colored lagers such as Mai-Bock and Marzen. |
|
Caramel Malt 10L
|
North America
|
Candylike sweetness, mild caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Caramel Malt 120L
|
North America
|
Pronounced caramel, burnt sugar, raisiny, prunes flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Caramel Malt 120L (Organic)
|
North America
|
USDA Organic, 100% Organic. Pronounced caramel, burnt sugar, raisiny, prunes flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Caramel Malt 20L
|
North America
|
Candylike sweetness, mild caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 20L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Caramel Malt 35L
|
North America
|
Sweet, caramel, toffee flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 35L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Caramel Malt 40L
|
North America
|
Sweet, caramel, toffee flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Caramel Malt 50L
|
North America
|
Sweet, pronounced caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 50L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Caramel Malt 60L
|
North America
|
Sweet, pronounced caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Caramel Malt 60L (Organic)
|
North America
|
Sweet, pronounced caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Caramel Malt 80L
|
North America
|
Pronounced caramel, slight burnt sugar, raisiny, prune flavors. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Caramel Malt 90L
|
North America
|
Pronounced caramel, slight burnt sugar, raisiny, prune flavors. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 90L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Caramel Munich 60L
|
North America
|
Caramel, roasted, malty flavor. Characteristics & Applications: • Caramel Munich 60L is a caramel malt that adds rich amber to red color. • Excellent in IPAs, Pale Ales, Oktoberfests and Porters. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Caramel Pils
|
|
This very light caramel malt will improve body and head retention. Meussdoerffer Caramel Pils is ideal for use in Pilsner, light lager, and low alcohol beers. |
|
Caramel Rye Malt
|
German
|
German-grown top-quality rye (2004 harvest). Product Characteristics: Carefully caramelized brown kernels lend a slightly aromatic, biscuit-like, smooth rye component and dark-brown color to finished beer. Recommended Quantities: Up to 15% of total grain bill Suitability (beer styles): All specialty multi-grain ales and lagers. |
|
Caramel Vienne 20L Malt
|
North America
|
Caramel, malty flavor. Golden color. Characteristics & Applications: • Caramel Vienne 20L Malt is a caramel malt that contributes both mild caramel sweetness and maltiness. • Excellent in Vienna-style Lagers and Belgian-style Abbey Ales. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Caramel Wheat Malt
|
|
For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks. |
|
Caramelmalt dark
|
Germany
|
|
|
Caramelmalt light
|
Germany
|
|
|
Caramelmalt Pils
|
Germany
|
|
|
Caramunich® (Organic)
|
German
|
Weyermann Organic CARAMUNICH® is produced from malted German two-row barley from certified organic cultivation. Weyermann CARAMUNICH® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict “German Purity Law”. We don’t use any genetically manipulated materials. |
|
Carawheat
|
Australia
|
Carawheat is used in the production of wheat beers, dark lagers and festival beers.
Carawheat is produced in a similar way to Caramalt. It contributes a sweet flavour, enhanced colour and improved body, foam and foam stability to beers. |
|
Cargill Euro Pils
|
North America
|
Fashioned after the great Pilsner malts of Europe, Cargill Euro Pils is malted in our Canadian malting facility using the finest Canadian two-row barley. This malt exhibits the distinct "grassiness" often associated with European Pilsner malts. |
|
Cargill IdaPils™
|
North America
|
Our signature product, Cargill IdaPils™ is malted from the finest Idaho Harrington, contract grown on irrigated farms for a consistently low total protein and high extract malt. This is an excellent choice for use in light lagers and Pilsner type beers. |
|
Cargill Munich
|
North America
|
Produced in our Salzgitter, Germany malthouse, the barley variety Barke was selected for its exceptional malting and brewing performance. |
|
Cargill Red Wheat
|
North America
|
Made from Hard Red Spring Wheat grown in the Midwest, Cargill Red Wheat is best used when brewing white or traditional weizen beers. |
|
Cargill Special Pale
|
North America
|
This moderately kilned two-row malt will lend a forward malt flavor and aroma as well as an amber-red color. An excellent base malt for ales and amber lagers. |
|
Cargill Two-Row Pale
|
North America
|
This malt is well modified, clean tasting, and moderate in total protein. It will provide you consistent brewhouse performance for all beer styles. |
|
Cargill White Wheat
|
North America
|
Produced from the finest American Soft White Winter Wheat, Cargill White Wheat may be used in amounts up to 60% in creating many styles of wheat beer and in smaller amounts (5 -10%) to aid in head retention. |
|
Chocolate
|
United Kingdom
|
Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness. |
|
Chocolate (Mout Roost 900)
|
|
Dingemans Chocolate malt is a high-nitrogen malt that is roasted at temperatures up to 450°F and then rapidly cooled when the desired color is achieved. "Chocolate" refers primarily to the malt's color, not its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty / roasted taste, depending on the amount used. |
|
Chocolate Malt
|
North America
|
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Chocolate Malt
|
UK
|
Roasted coffee flavor. |
|
Chocolate Malt
|
|
Pauls Chocolate Malt is prepared from a low-modified Pilsen type of malt in a revolving roasting drum. As a result of this roasting process, the enzymes are completely destroyed, and dark, roasted colors are formed. Chocolate malt is used in dark ales and stouts to improve both color and flavor. |
|
Chocolate Malt
|
|
Product Code: 1110 |
|
Chocolate malt
|
|
Mild smoky flavours. |
|
Chocolate Malt
|
UK
|
Roasted coffee flavor. |
|
Chocolate Malt
|
United Kingdom
|
Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness. |
|
Chocolate Malt
|
United Kingdom
|
This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles. |
|
Chocolate Malt (Organic)
|
North America
|
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Chocolate Rye Malt
|
|
Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale. |
|
Chocolate Rye Malt
|
German
|
German-grown top-quality rye (2004 harvest). Product Characteristics: Carefully and evenly roasted rye malt. Enhances deep opacity, aroma, and creaminess of dark ales. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Dark ales |
|
Chocolate Rye Malt (Organic)
|
German
|
Organic Chocolate Rye Malt is produced from malted, premium german quality rye from certified organic cultivation. Our malts are produced according to the strict “German Purity Law”. We don’t use any genetically manipulated materials. |
|
Chocolate Spelt (Dinkel) Malt
|
German
|
German-grown top-quality spelt wheat (2004 harvest). Product Characteristics: Spelt wheat, also known as dinkel, is an old wheat variety. Intended for specialty beers. Processed slowly and thoroughly by our drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds color and complex flavors to very dark brews. Recommended Quantities: Up to 5% Suitability (beer styles): Specialty ales and lagers |
|
Chocolate Wheat Malt
|
|
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter. |
|
Chocolate Wheat Malt
|
German
|
German-grown top-quality wheat (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds deep-opaque color and complex flavors to very dark ales. Recommended Quantities: Up to 5% Suitability (beer styles): Ales only: Dunkelweizen, Altbier, specialty ales |
|
Clarity
|
United Kingdom
|
|
|
Crystal 100
|
United Kingdom
|
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours. |
|
Crystal 120
|
United Kingdom
|
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
|
Crystal 15
|
United Kingdom
|
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
|
Crystal 150
|
United Kingdom
|
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours. |
|
Crystal 45
|
United Kingdom
|
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
|
Crystal 55
|
United Kingdom
|
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours. |
|
Crystal 60
|
United Kingdom
|
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
|
Crystal 65
|
United Kingdom
|
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours. |
|
Crystal 75
|
United Kingdom
|
Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours. |
|
Crystal 77
|
United Kingdom
|
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
|
Crystal Malt
|
UK
|
Distinctive coffee flavor |
|
Crystal Malt
|
|
Product Code: 1108 |
|
Crystal Malt
|
|
Toffee-like nutty flavor. |
|
Crystal Malt
|
United Kingdom
|
Ale colour and flavour adjustment tailored to requirement. |
|
Crystal Malt 10°L
|
American
|
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Crystal Malt 120°L
|
American
|
Pronounced caramel flavor and a red color. For stouts, porters and black beers. |
|
Crystal Malt 20°L
|
American
|
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
|
Crystal Malt 40°L
|
American
|
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
|
Crystal Malt 60°L
|
American
|
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales. |
|
Crystal Malt 80°L
|
American
|
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales. |
|
Crystal Malt 90°L
|
American
|
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales. |
|
Crystal Malt I
|
UK
|
Ale colour and flavour adjustment tailored to requirement. |
|
Crystal Malt II
|
UK
|
Ale colour and flavour adjustment tailored to requirement. |
|
Crystal Rye Malt
|
UK
|
Ale colour and flavour adjustment tailored to requirement. |
|
Crystal Wheat Malt
|
UK
|
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
|
Dark Chocolate Malt
|
North America
|
Rich roasted coffee flavor. Characteristics & Applications: • Dark Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Dark Crystal
|
|
Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness. |
|
Dark Crystal
|
|
Product Code: 1109 |
|
Dark Crystal Malt I
|
UK
|
|
|
Dark Crystal Malt II
|
UK
|
|
|
Dark Munich Malt
|
|
Product Code: 1105 |
|
Dark Wheat Malt
|
German
|
German-grown top-quality wheat (2004 harvest). Product Characteristics: Signature malt for Bavarian Dunkelweizen and similar beers. Adds creaminess, body, and complex wheat flavors, as well as some color to top-fermented beers. Recommended Quantities: Up to 70% in Bavarian-style Weizenbiers Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers |
|
De-Bittered Black Malt (Mout Roost 1400)
|
|
Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor. |
|
Dextrine Malt
|
|
In light-colored beers to give additional body. Adds richness without color. |
|
Diastatic Barley Malt
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Exceptional amylase strength. Accelerates and enhances saccharification in mash for better extract efficiency and larger proportion of fermentables in wort, without loss of malt flavor. Recommended Quantities: Up to 50% of total grain bill. Suitability (beer styles): Any ale or lager. Replaces all or portion of Pale Ale or Pilsner malt |
|
Diastatic Wheat Malt
|
German
|
German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal addition to pale or dark wheat beers, whenever extra diastatic power is needed in the mash. Can be used to replace “regular” pale wheat malt. Recommended Quantities: Up to 50% of total grain bill Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers |
|
Distilling Malt
|
United Kingdom
|
Main ingredient for whisky production. |
|
English 2-row Lager
|
Great Britian
|
|
|
English 2-row Munich
|
Great Britain
|
Used for extra flavour and colour in nitro-keg ales. |
|
English 2-row Pale
|
Great Britain
|
All English Ales. Workhorse of British Brewing. Infusion Mash. |
|
English 2-row Pils
|
Great Britian
|
Pilsner base malt. |
|
English 2-row Vienna
|
Great Britian
|
|
|
English Amber Malt
|
Great Britain
|
Roasted malt used in British milds, old ales, brown ales, nut brown ales. |
|
English Black Roast
|
Great Britian
|
Adds a heavy roast flavor and dark color. |
|
English Brown Malt
|
Great Britain
|
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales. |
|
English Chocolate Malt
|
Great Britain
|
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt. |
|
English Mild Ale
|
Great Britain
|
Dry, nutty malty flavor. Promotes body. Use in English mild ales. |
|
English Wheat Malt
|
Great Britian
|
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers. |
|
Euro Pils
|
United Kingdom
|
|
|
Extra Dark Crystal
|
|
Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness. |
|
Extra Special Malt
|
North America
|
Burnt sugar, woody, prune flavors. Characteristics & Applications: • Provides distinctive flavors associated with darker, high gravity beers like Doppelbock. • Can be used to enhance standard or lighter gravity beers to provide a richer, more complex flavor profile. • Special processing develops unique Burnt Sugar, Woody, Prune flavors distinctive to Extra Special Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Farb Malt
|
|
Roasted at high temperatures to produce a strong, nearly black malt, Meussdoerffer Farb Malt is used to add color and smoky / burnt flavors to dark beers, such as stouts and porters. |
|
Finest Pale Ale Malt
|
United Kingdom
|
A principal ingredient of cask ales using heritage barleys. |
|
German 2-row Pils
|
Germany
|
|
|
German Dark Crystal
|
Germany
|
|
|
German Dark Munich
|
Germany
|
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales. |
|
German Light Crystal
|
Germany
|
|
|
German Light Munich
|
Germany
|
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer. |
|
German Smoked
|
Germany
|
Earthy, rich smoke flavor |
|
German Vienna
|
Germany
|
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest. |
|
German Wheat Malt Dark
|
Germany
|
Dark malted wheat base for use in dark wheat styles such as Dunkleweizen. |
|
German Wheat Malt Light
|
Germany
|
Typical top fermented aroma, produces superb wheat beers. |
|
Golden Naked Oats
|
UK
|
Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish. |
|
Golden Promise Malt
|
UK
|
|
|
Golden Promise Pale
|
Great Britian
|
An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint. |
|
Halcyon Pale Ale Malt
|
UK
|
A principal ingredient of cask ales using heritage barleys. |
|
Honey Malt
|
Canada
|
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles. |
|
Imperial Malt
|
United Kingdom
|
Enhances depth of colour, flavour and aroma. |
|
Kiln Coffee Malt
|
France
|
This malt is obtained by a strong torrification process of normally kilned malts originating from selected barleys. This malt reinforces the taste and mellow flavor of the beer. It also reinforces the color of the beer, but does not color the foam. |
|
Lager Malt
|
UK
|
The main ingredient of lager beers. |
|
Lager/Pilsner Malt
|
UK
|
Intended for all malt beers. |
|
Light Crystal
|
|
Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness. |
|
Light Munich Malt
|
|
Product Code: 1104 |
|
Malt Craft Export Pilsner Malt
|
|
Product Code: 1102 |
|
Malt Craft Wheat Malt
|
|
Product Code: 1101 |
|
Malted Wheat
|
United Kingdom
|
Malted wheat for use in Wheat beers. |
|
Maris Otter
|
United Kingdom
|
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort. |
|
Maris Otter Pale
|
Great Britian
|
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort. |
|
Maris Otter Pale Ale Malt
|
UK
|
A principal ingredient of cask ales using heritage barleys. |
|
Medium Crystal
|
|
Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness. |
|
Melanoidin Malt
|
Germany
|
Red Ales |
|
Melanoidin Malt
|
German
|
German-grown two-row spring barley (2004 harvest) Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low ?- glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock Ales: Amber, Dark, Scottish, Irish Red |
|
Melanoidin Malt
|
|
Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock. Ales: Amber, Dark, Scottish, Irish Red |
|
Melanoidin Malt
|
Australia
|
Melanoidin Malt is used in the production of dark beers, Scottish ales, amber beers, red ales and Irish ales.
Melanoidin Malt is produced by allowing well-modified green malt to heat to 40-50 degrees for up to 24 hours at the end of the germination process. The malt is then cured at temperatures exceeding 100 degrees C.
Melanoidin Malts give beer a reddish tint, improved fullness and roundness of flavour and enhanced flavour stability. |
|
Midwest Wheat Malt
|
America
|
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss. |
|
Mild Ale (Dextrin Malt)
|
|
Pauls Mild Ale malt is best suited for infusion mashing. Due to the kilning regime this malt goes through, the wort produced is higher in dextrin content than Pale Ale, resulting in a sweeter finished beer. Best used in Mild Ales and Brown Ales. |
|
Moravian Well-Modified Pale
|
Moravia
|
Suitable for ales or lagers. It can be used with a single temperature infusion mash schedule. |
|
Munich 10L Malt
|
|
Golden orange hue with a robust malty flavor. |
|
Munich 10L Malt
|
North America
|
Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Munich 10L Malt (Organic)
|
North America
|
Robust malty flavor. Characteristics & Applications: • Sufficient enzymes for self-conversion in most mash programs. • Provides a smooth yet pronounced malty flavor plus sweetness. • Great in bock beers! • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Munich 20L Malt
|
|
Golden orange hue with an intensly malty flavor. |
|
Munich 20L Malt
|
North America
|
Intensely malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Munich Malt
|
Germany
|
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles |
|
Munich Malt
|
|
Used for dunkel lagers. |
|
Munich Malt
|
|
Often used to enhance body and aroma of dark beers, such as Bock and Bavarian Dark. |
|
Munich Malt
|
|
Dingemans Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma, and an orange-amber color. This malt can make up to 100% of the grain bill, but low diastatic power makes this malt unsuitable for use with adjuncts. |
|
Munich Malt
|
|
Produced with graduated kiln temperatures resulting in higher color and aromatic notes, Meussdoerffer Munich may be used to enhance body and aroma of dark beers, such as Bock and Bavarian Dark. |
|
Munich Malt
|
|
Munich may be used to enhance body and aroma of dark beers, such as Bock and Bavarian Dark. |
|
Munich Malt
|
|
Traditional European style. |
|
Munich Malt
|
United Kingdom
|
Used for extra flavour and colour in nitro-keg ales. |
|
Munich Malt
|
United Kingdom
|
Used for extra flavour and colour in nitro-keg ales. |
|
Munich Malt
|
United Kingdom
|
This malt is used in the production of dark Dunkel Lagers, which are dark in colour with a brownish tinge. Munich malt is only a part of the grist, along with pale Lager malt and perhaps Caramalt.
The malt is a well modified Lager malt, which is kilned in such a way, that modification continues during kilning and very high finishing heats (105 -120°C) are used to produce the characteristic colour and flavour. |
|
Munich Malt
|
Australia
|
Munich Malt is used in production of dark, aromatic and full-bodied lagers, Marzen, Oktoberfest, Bock and Double Bock styles.
Munich Malt is produced by stewing green malt, then kilning at temperatures up to 100-110 degrees. The curing regime is designed to preserve some of the enzyme activity necessary for mash conversion, while providing the colour necessary for darker, fuller beers. The pyrazines produced from this process give rise to a distinctive nutty flavour and aroma. |
|
Munich Malt 1
|
Germany
|
|
|
Munich Malt 2
|
Germany
|
|
|
Munich Malt Type 1 (Organic)
|
German
|
Organic Munich Malt Type 1 is produced from German grown two-row Spring barley from certified organic cultivation. Based on its strong flavor and the characteristic color, this malt is mainly used for producing dark beers. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials. |
|
Munich Malt Type 2 (Organic)
|
German
|
Organic Munich Malt Type 2 is produced from German grown two-row Spring barley from certified organic cultivation. Based on its strong flavor and the characteristic color, this malt is mainly used for producing dark beers. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials. |
|
Munich TYPE I
|
German
|
German-grown two-row spring barley (2004 harvest) Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout |
|
Munich TYPE II
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout |
|
Oat Malt
|
UK
|
|
|
Optic Pale Ale Malt
|
UK
|
|
|
Organic Malt
|
Australia
|
Organic malt is used for the production of Organic Ales and Lagers.
Organic Malt produces clean, light coloured beer with light maltiness. |
|
Pacific Northwest Wheat
|
America
|
|
|
Pale Ale
|
United Kingdom
|
A principal ingredient of cask ales using heritage barleys. |
|
Pale Ale Malt
|
North America
|
Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Pale Ale Malt
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers) |
|
Pale Ale Malt
|
UK
|
Two row barley. |
|
Pale Ale Malt
|
|
Dingemans Pale Ale malt is fully modified and is easily converted by a single-temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt. |
|
Pale Ale Malt
|
|
Made from two-row winter barley, Pauls Pale Ale malt is traditionally used in infusion mashing systems to produce amber colored pale ale, bitter, and export styles of beer. |
|
Pale Ale Malt
|
Canada
|
A principal ingredient of cask ales using heritage barleys. |
|
Pale Ale Malt
|
United Kingdom
|
Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used.
Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties. |
|
Pale Chocolate
|
United Kingdom
|
Roasted coffee flavor. |
|
Pale Chocolate Malt
|
UK
|
Roasted coffee flavor. |
|
Pale Chocolate Malt
|
UK
|
Roasted coffee flavor. |
|
Pale Crystal Malt
|
UK
|
Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and Kölsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, Kölsch, light or low-alcohol beers |
|
Pale Wheat Malt
|
German
|
German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and Kölsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, Kölsch, light or low-alcohol beers |
|
Pale Wheat Malt
|
|
Dingemans Pale Wheat may be used in amounts ranging from 30 - 70% of the total grist to create many styles of wheat beer and in smaller amounts to aid in head retention. |
|
Pearl Pale Ale Malt
|
UK
|
|
|
Peat Smoked Malt
|
Great Britian
|
Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies. |
|
Peated Malt
|
UK
|
Ingredient for providing the essential peat flavour in whisky production. Heavy/medium or light peating levels. |
|
Peated Malt
|
United Kingdom
|
Ingredient for providing the essential peat flavour in whisky production. Heavy/medium or light peating levels. |
|
Pilsen Malt
|
North America
|
Subtly sweet maltiness. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. |
|
Pilsen Malt
|
|
Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion. |
|
Pilsen Malt
|
|
This light colored, well-modified malt is an excellent base for producing Pilsner and Lager type beers. |
|
Pilsen Malt
|
Germany
|
|
|
Pilsener Lager Malt
|
United Kingdom
|
The main ingredient of lager beers. |
|
Pilsner Malt
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process?from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers |
|
Pilsner Malt
|
|
Excellent base for producing Pilsner and Lager type beers. |
|
Pilsner Malt
|
|
Well modified, good attenuation. |
|
Pilsner Malt
|
Canada
|
A principal ingredient of cask ales using heritage barleys. |
|
Pilsner Malt
|
Australia
|
Pilsner Malt is used as the base malt for the classic Pilsner, Kolsch and Lager styles.
Pilsner Malt has a relatively low curing temperature of 85 degrees, which is sufficient to remove most of the grassy flavours arising from oxidized lipids. The predominant flavour is malty biscuit, and beers made from Pilsner Malt are clean, full-bodied with light colour. |
|
Pilsner Malt (Organic)
|
German
|
Pilsner Malt is produced from German grown two-row Spring barley from certified organic cultivation. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials. |
|
Premium Pilsen Malt
|
United Kingdom
|
Premium Pilsen Malt is used for brewing all malt Premium Lagers. There is an emphasis on low protein and relatively low S/T. This ensures good extract levels, no haze problems and low DMS potential. Steeping and germination are carefully controlled to prevent excessive modification and to preserve head retention values in the beer. Kilning of the green malt is carefully programmed to prevent excessive colour formation and to stabilise that colour, so that colour pick-up on wort boiling is restricted and yet sufficient heat is applied to ensure that DMS potential is limited.
Although mainly intended for all malt beers, there is sufficient diastatic power to convert a limited amount of adjunct. Care will have to be taken that too much adjunct is not used or flavour could be impaired. Also, excessive dilution of soluble nitrogen could result in yeast nutrition problems, causing poor fermentation or flavour defects due to diacetyl for example. |
|
Premium Pilsner Malt Extra Pale
|
German
|
German-grown two-row spring barley (2004 harvest) Varieties: Barke & Scarlett Product Characteristics:Perfect foundation grist for all extra pale lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process?from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer |
|
Red Wheat
|
Canada
|
Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability. |
|
Red Wheat Malt
|
North America
|
Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability. |
|
Roast Barley
|
United Kingdom
|
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts. |
|
Roast Barley
|
United Kingdom
|
This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours.
A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation.
Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist. |
|
Roasted Barley
|
America
|
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts. |
|
Roasted Barley
|
German
|
German-grown spring barley (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted specialty grain. Adds plenty of dark color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Stout and similar ales |
|
Roasted Barley
|
North America
|
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Roasted Barley
|
|
Used for dry bitter stouts. |
|
Roasted Barley
|
|
Pauls Roasted Barley starts with a good quality malting barley of even size. The roasting process is similar to that of Black Malt, with extra care taken to not char the grain. Roasted Barley will impart a dry flavor and substantial color. |
|
Roasted Barley
|
|
Product Code: 1112 |
|
Roasted Barley
|
|
Roasted "burnt" flavor. |
|
Roasted Barley
|
UK
|
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Roasted Barley
|
United Kingdom
|
A typical ingredient of Irish dry stouts. |
|
Roasted Malt (Black Malt)
|
|
Product Code: 1111 |
|
Roasted Rye
|
German
|
German-grown top-quality rye (2004 harvest). Product Characteristics: Roasted evenly by our slow and thorough drum process. Provides finished beer with typical rye notes, as well as some color and clean roastiness. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): All specialty, multi-grain ales and lagers. |
|
Roasted Wheat
|
German
|
German-grown top-quality wheat (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted. Adds color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Specialty brews |
|
Roasted Wheat
|
United Kingdom
|
No astringent flavour if used in a stout. Burnt toast/roasted coffee flavour, but smoother and more mellow than roasted barley. |
|
Roasted Wheat (Tarwe Mout Roost 27)
|
|
Dingemans Roasted Wheat is a slightly roasted wheat that will lend nutty, bread-like flavors. |
|
Roasted Wheat Malt
|
UK
|
German-grown top-quality wheat. Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds deep-opaque color and complex flavors to very dark ales. Recommended Quantities: Up to 5% Suitability (beer styles): Ales only: Dunkelweizen, Altbier, specialty ales |
|
Rost Malt
|
|
This dark, aromatic malt is used for coloring and improving body and malt aroma of dark beers. |
|
Rye Ale Malt
|
UK
|
German-grown top-quality rye. Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers. |
|
Rye Crystal
|
United Kingdom
|
Seasonal autumn flavour – sweet and malty with warm bread-crust flavours. |
|
Rye Malt
|
America
|
Often used in German Ales and specialty beers |
|
Rye Malt
|
North America
|
Deep red color with a distinctive earthy flavor. Characteristics & Applications: • Because of its pronounced rye flavor, we using in 5% increments until desired flavor is achieved. • Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist. Over 20% a slow lautering time may be experience. Add rice hulls when using more than 20%. |
|
Rye Malt
|
German
|
German-grown top-quality rye (2004 harvest). Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers. |
|
Sauer Malt
|
|
Produced with natural lactic acid bacteria, Meussdoerffer Sauer Malt may be used to adjust mash pH, which will intensify fermentation and preserve the light color and flavor stability in Pilsner type beers. |
|
Schreier Six-Row Pale
|
North America
|
The preferred base malt for adjunct-based American lager and wheat beers. |
|
Schreier Two-Row Pale
|
North American
|
This malt is well modified, clean tasting, and moderate in total protein. An excellent base malt for all beer styles. |
|
Smoked Malt
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Unique in the world. Initially formulated specifically for the traditional Bamberg Rauchbier (Bamberg Smoked Beer). Can be used for any kind of lager or ale with a complex flavor. Carefully dried over hot, smoky ambers of well-aged beech wood to achieve characteristic smoky flavor, while preserving relatively pale color. Suitable for beers of all strengths, from “regular” to Märzen to Doppelbock. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Bamberg-style Rauchbier, unfiltered barley-based lagers. Ales: Alaskan smoked, Scottish |
|
Smoked Malt
|
|
Suitability (beer styles): Lagers: Bamberg-style Rauchbier, unfiltered barley-based lagers. Ales: Alaskan smoked, Scottish |
|
Special B - Caramel malt
|
|
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body. |
|
Special Roast Malt
|
North America
|
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Spelt Malt (Organic)
|
German
|
Organic Spelt Malt is produced from organic certified spelt. Our malts are produced according to the strict „German Purity Law“. We don’t use any genetically manipulated materials. |
|
Spitz Malz
|
|
Meussdoerffer Spitz is an under modified malt that when used in conjunction with a Pilsner or any other highly modified malt at a rate of 5 - 10%, it will enhance the beer's color and improve head retention. |
|
Standard 2-Row
|
Canada
|
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt |
|
Standard 6-Row
|
Canada
|
Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Stout Malt
|
|
Primarily for brewing stouts. |
|
Stout Malt
|
United Kingdom
|
As its name implies, Stout Malt is used for brewing Stout beers. Note that the colour is low and often not important, since the colour of Stouts comes from the roasted malt.
Steeping, germination and kilning are controlled so that good modification takes place and there is sufficient enzymic development to ensure conversion of the roasted malt and any other adjunct used.
|
|
Toasted Pale Malt
|
Great Britain
|
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales. |
|
Traditional Ale Malt
|
|
Well modified, full flavor. |
|
Victory® Malt
|
North America
|
Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Vienna Malt
|
North America
|
Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties. |
|
Vienna Malt
|
German
|
German-grown two-row spring barley (2004 harvest) Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout. |
|
Vienna Malt
|
|
Uses (beers): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout. |
|
Vienna Malt
|
|
Higher kilning temperatures give Meussdoerffer Vienna malt its deep golden color and strong malt flavor. Best used in dark lagers and Marzen beer. |
|
Vienna Malt
|
|
Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout. |
|
Vienna Malt
|
United Kingdom
|
Enhances colour, flavour and aroma. |
|
Vienna Malt
|
United Kingdom
|
Vienna Malt is used for making dark lager beer of the Vienna or Märzen style, dark in colour with a reddish tinge. Vienna malt usually only forms around 10 -15% of the grist with normal Lager malt and perhaps Caramalt.
The malt is a well modified Lager malt, resulting from full steeping and germination. The colour is achieved by kilning at higher temperatures than usual for Lager malts. Because it only forms a part of the grist, diastatic activity is less important. |
|
Vienna Malt
|
Australia
|
Vienna Malt is most frequently used in the production of European style golden brown lagers and also in Marzen and Oktoberfest beers.
Vienna Malt is produced in a similar manner to Ale Malt, but with higher kilning temperatures. This gives a darker product with strong nutty and toffee flavours. Beers made from Vienna Malt are golden to amber in colour. |
|
Vienna Malt
|
Germany
|
|
|
Vienna Malt (Organic)
|
German
|
Weyermann Vienna Malt is produced from German grown two-row spring barley from certified organic cultivation.Based on its strong flavor and the characteristic color, this malt is mainly used for producing dark beers. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials. |
|
Weyermann Cara-amber®
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, Märzen, Maibock Ales: Irish Red, Amber, Brown, Mild |
|
Weyermann Cara-aroma®
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, Märzen, Maibock Ales: Irish Red, Amber, Brown, Mild |
|
Weyermann CaraAmber®
|
Germany
|
Bock Beer, Dunkel Ale, Brown Ale , Red Lager, Amber Ale, Amber Lager |
|
Weyermann CaraAroma®
|
Germany
|
Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer |
|
Weyermann Carafa Special® TYPE I
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark- beer aroma, as well as body and mouthfeel to finished beer?but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier |
|
Weyermann Carafa Special® TYPE II
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark- beer aroma, as well as body and mouthfeel to finished beer?but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier |
|
Weyermann Carafa Special® TYPE III
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark- beer aroma, as well as body and mouthfeel to finished beer?but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier |
|
Weyermann Carafa® I
|
Germany
|
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier. |
|
Weyermann Carafa® II
|
Germany
|
Carafa I, II and III also are available de-husked. Adds aroma, color and body. |
|
Weyermann Carafa® III
|
Germany
|
Carafa I, II and III also are available de-husked. Adds aroma, color and body. |
|
Weyermann Carafa® TYPE I
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer. Produces opaque beer with mild, but noticeable roasted aftertaste. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier |
|
Weyermann Carafa® TYPE II
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer. Produces opaque beer with mild, but noticeable roasted aftertaste. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier |
|
Weyermann Carafa® TYPE III
|
German
|
Raw Material Source: German-grown two-row spring barley (2004 harvest). Product Characteristics: Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer. Produces opaque beer with mild, but noticeable roasted aftertaste. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier |
|
Weyermann CaraFoam®
|
Germany
|
Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer |
|
Weyermann CaraHell®
|
Germany
|
Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer |
|
Weyermann Carahell®
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Provide finished beer with full, rounded aroma, depth of color, and firm, creamy head. Recommended Quantities: Up to 15% of total grain bill for lower-gravity beers, up to 30% for higher-gravity beers Suitability (beer styles): Lagers: Märzen, Maibock, Doppelbock, Eisbock. Ales: Hefeweizen, Pale, Light or Reduced-Alcohol Beer |
|
Weyermann CaraMunich® I
|
Germany
|
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. |
|
Weyermann CaraMunich® II
|
Germany
|
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. |
|
Weyermann CaraMunich® III
|
Germany
|
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. |
|
Weyermann Caramunich® TYPE I
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor |
|
Weyermann Caramunich® TYPE II
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor |
|
Weyermann Caramunich® TYPE III
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor |
|
Weyermann Caramunich® TYPE III (200)
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor |
|
Weyermann Carapils®/Carafoam®
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Same color rating and brewing characteristics as regular Weyermann Pilsner Malt, except for enhanced foam production, head retention, and fuller body and mouthfeel. Recommended Quantities: Up to 5% of total grain bill for pale/blond beers; up to 40% for Bockbier Suitability (beer styles): Lagers: Pils/Pilsner/Pilsener, all pale to golden lagers, low-alcohol beer, “light“ beer, Bockbier |
|
Weyermann CaraRed®
|
Germany
|
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer |
|
Weyermann Carared®
|
German
|
German-grown two-row spring barley (2004 harvest). Product Characteristics: Perfect for adding red color values to red ales and Vienna lagers. Slightly aromatic. Contributes gentle maltiness as well as some body to finished beer. Recommended Quantities: Up to 25% of total grain bill Suitability (beer styles): Lagers: Red, Vienna, Bockbier Ales: Red, Altbier, Brown, Amber Wheat, Scottish |
|
Weyermann Carawheat®
|
German
|
German-grown top-quality wheat (2004 harvest). Product Characteristics: Nearly 100% level of caramelization. Adds creaminess, body, color, and some phenolic wheat flavors to top-fermented beers. Recommended Quantities: Up to 30% of total grain bill for wheat beers, up to 5% for pale ales, up to 15% for dark ales Suitability (beer styles): Ales: Hefeweizen, Dunkelweizen, top-fermented brews |
|
Wheat Malt
|
|
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required. |
|
Wheat Malt
|
|
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required. |
|
Wheat Malt
|
UK
|
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required. |
|
Wheat Malt
|
United Kingdom
|
Even small additions can enhance head retention and foam. Used at 50 – 60% for wheat beers. |
|
Wheat Malt
|
Australia
|
Wheat Malt is principally used for Weizenbier and Weissbier. It is also used in smaller percentages for Kolsch Beers and Altbier.
Wheat Malt produces beers with a creamy, spicy flavour, fuller mouth feel and enhanced head retention. |
|
Wheat Malt Dark
|
|
erman-grown top-quality wheat. Product Characteristics: Signature malt for Bavarian Dunkelweizen and similar beers. Adds creaminess, body, and complex wheat flavors, as well as some color to top-fermented beers. Recommended Quantities: Up to 70% in Bavarian-style Weizenbiers Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers |
|
Wheat Malt dark
|
Germany
|
|
|
Wheat Malt light
|
Germany
|
|
|
Wheat Malt Pale (Organic)
|
German
|
Wheat malt is produced by using german quality wheat from certified organic cultivation. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials. |
|
White Wheat
|
Canada
|
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required. |
|
White Wheat Malt
|
Belgium
|
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required. |
|
White Wheat Malt
|
North America
|
Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability. |
