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.
Abbey Malt® Europe A highly friable base malt with pronounced malty aromas, and assertive flavors such as honey, nuts as well as hints of chocolate.
Acid Malt Belgium Features: Malt processed to lower the pH level of the wort. Usage: For light Ale. Recommended mixture: up to 10%. Characteristics: Reduces wort pH and hence intensifies fermentation. Improves flavour stability.
Acidulated Malt Germany High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
Acidulated Malt Germany 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.
Ale Malt UK
Ale Malt New Zealand Gladfield Ale malt is made from winter grown, English bred, 2-row barley varieties. The malt is fully modified through a traditional long cool germination. Only plump low protein barley is used which allows for higher extract potential and helps eliminate potential protein haze issues in the beer. This is highly friable malt but again the soluble nitrogen ratios are kept relatively low to enhance mouth feel and head retention. The kilning regime gives a nice toasty character with enhanced maltiness for dark ales. This can be toned down for a cleaner malt profile for lighter hoppy ale by adding small amounts of Pilsner malt.
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 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.
Amber Malt Belgium Features: Belgian brown malt. Specially germinated and kilned up to 110°C. Usage: Pale ale beers, brown porter and special beers; in a diverse range of British beers. Up to 20% of the grist. Characteristics: Amber malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruits. Amber malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored. 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.
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 Ale Malt New Zealand Gladfield’s American Ale malt is our answer for brewers who have found that our regular Ale malt will add too much of a malty and toasted flavour profile to certain beer styles. This malt starts as all our other base malts do with our traditional long cool germination period. What separates it from our standard Ale malt is a newly developed a kilning recipe that favours colour formation typical to an Ale malt but with a clean malt profile and without the extra toasted flavours. This malt has been a favourite for producing popular hop-forward American style beers for which it was named.
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.
Aroma 100 EBC Malt Belgium Features: Belgian aromatic malt. High germination temperature, kilning up to 115°C, to develop much aroma. Usage: Special very aromatic beers. Recommended proportion: up to 20%. Characteristics: Aroma malt provides rich malty aroma and flavour to amber and dark lager beers. Compared to other traditional coloured malts, is still high in diastatic power and imparts a smoother bitterness.
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.
Aurora Malt New Zealand Aurora has been developed to produce rich bready, fruit cake aroma and orange/red colour. It has a long traditional germination process to create complex sugars and amino acids which react during a careful kilning regime. The resulting maillard reaction is responsible for the colour and flavour. It is ideal for dark ales, Belgium style and high alcohol beers. If you want to make that big malty, rich beer then this is a great malt to use along with our Crystals and Red Back.
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.
Barke® Munich Malt German Weyermann® Barke® Munich Malt brings forth enhanced body and dark-beer aroma, and richly malt-aromatic with notes of honey, and biscuit. Weyermann® Barke® Munich Malt brings forth enhanced body and dark-beer aroma, and richly malt-aromatic with notes of honey, and biscuit.  Barke® Munich malt, like the other Barke® Line malts possess excellent process characteristics in the brew house and during filtration, along with increased extract efficiency, strong malt flavor and classic characteristics for original Munich Dunkels. Suitable for Dark Beers, “Schwarzbier”, “Festbier”, Bock Beer, Octoberfest styles, Belgian Dubbels, “Kellerbier”, Stouts, and Munich Dunkels. SKU: MWEY1014
Barke® Pilsner Malt German Weyermann® Barke® Pilsner malt is perfect for creating authentic lager style beers. It enhances body and mouthfeel substantially in the finished beer, while imparting intense malt aromas. Weyermann® Barke® Pilsner malt is perfect for creating authentic lager style beers. It enhances body and mouthfeel substantially in the finished beer, while imparting intense malt aromas. What also sets Barke® Pilsner malt apart is it’s excellent process characteristics in the brew-house and during filtration, coupled with increased extract efficiency. Suitable for Pilsners, Bavarian Helles, Lagers of various styles and “Kellerbier”. SKU: MWEY1012
Barke® Vienna Malt German Weyermann® Barke® Vienna Malt creates full-bodied beer, with golden color, smooth taste, and intensely malty-sweet flavors. Weyermann® Barke® Vienna Malt creates full-bodied beer, with  golden color, smooth taste, and intensely malty-sweet flavors.  Gentle notes of honey and nuts (almond and hazelnut) also come through when using this malt.  Excellent process characteristics in the brew house and during filtration, along with  increased extract efficiency set Barke® Vienna Malt apart. Weyermann® Barke® Vienna Malt is the malt for authentic lagers. Perfect for Bavarian Dunkel, “Festbier”, “Maerzenbier”, Pale Ale / IPA, Lager, Stouts and of course Vienna Lager. SKU: MWEY1013
BC Pale Canada This is our Pale malt and has all the same characteristics as our traditional Pale, except we are using only BC grown grain.
Beech Smoked Barley Malt Germany Produced from quality two-row spring barley. 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. Flavor: characteristic, well-rounded aroma of beech wood smoke; malty-sweet; notes of vanilla and honey.
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 Acidulated Malt Germany BEST Acidulated Malt reduces the pH value of the wort. This results in improved enzyme activity of the mash, greater yield and taste stability as well as in beer with a lighter colour and a balanced aroma. It also represents an interesting alternative for breweries that have no mash acidification.
BEST Aromatic Malt Germany BEST Aromatic Malt will impart a distinct, almost exaggerated malt aroma and flavour to dark lagers, amber lagers, German Bocks and others, even at a rate as low as 10%.
BEST Biscuit Malt Germany BEST Biscuit Malt lends the beer an intense and sweet malty aroma which reminds of freshly baked bread and biscuits. It combines distinct roasted aromas and a light color. Giving a golden hue to the beer it suits perfect for many beer styles, giving the little“extra” to them. For all special beer styles, English Ales, Brown Ale, Porter, Belgian Abbey beers.
BEST Black Malt Germany BEST Black Malt (roasted malt) gives the beer greater depth of colour and adds fine nuances of chocolate or coffee aromas. The malt taste is also emphasised. The froth is unaltered by this. The malt is produced from green or kiln-dried malt in an intensive roasting process. The colour of the malt can be determined in line with the wishes of the customer in a range of ± 5%.
BEST Black Malt eXtra Germany BEST Black Malt eXtra (roasted malt) is the darkest malt in the BEST Black Malt series. The intensive roasting process produces colors and flavor components that give the beer a black to deep black color and nuances of black coffee or strong espresso. BEST Black Malt eXtra does not make the foam darker either and complies with the specifications of the German Reinheitsgebot.
BEST Caramel Malt Dark Germany BEST Caramel Malt dark (crystal malt) reinforces the typical “caramely” malt aroma of the beer. It gives the beer a significantly darker colour and increases froth stability. In addition it strengthens the full-bodied character of the beer. The malt is malted, sugared and finally roasted using a special process. The colour of the malt can be determined in line with the wishes of the customer in a range of ± 10%.
BEST Caramel Malt Light Germany BEST Caramel Malt light reinforces the typical “caramely” malt aroma of the beer. It gives the beer a darker colour and increases froth stability. In addition it strengthens the full-bodied character of the beer. The malt is malted, sugared and finally gently roasted using a special process. This produces the special caramel aroma. As with all BEST caramel malts, this malt excels because it has exceptional processing properties and excellent taste qualities.
BEST Caramel® Amber Malt Germany Compared to BEST Caramel® Hell and BEST Caramel® Aromatic, BEST Caramel® Amber produces an even more intense sweet, nutty caramel flavor in the beer and makes it darker, according to the color of the wort. This malt is particularly suited to all strong-flavored, full-bodied and highly aromatic beers, where a malty flavor is required.BEST Caramel® Amber complies with the purity guidelines of the German Reinheitsgebot.
BEST Caramel® Aromatic Malt Germany BEST Caramel® Aromatic gives beer an increasingly strong, malty and “caramely” flavor, as well as a correspondigly darker color. Its sensory profile ranges from honey with a light cream toffee note to a dark, strong caramel with hints of almond and nut. The malt has excellent processing properties and can make up a large percentage of the grain bill. It also has a positive impact on the foam. BEST Caramel® Aromatic complies with the purity guidelines of the German Reinheitsgebot.
BEST Caramel® Hell Malt Germany BEST Caramel® Hell – known as BEST Caramel® Light – reinforces the typical “caramely” malt aroma of the beer, giving it a mouth feel that is reminiscent of vanilla and cream toffee. The color of the beer ranges from golden hues to amber, depending on the amount used in the grain bill. The foam and flavor stability of the beer are also improved. As with BEST Caramel® Pils, only the best two-row summer barley varieties are used together with our gentle BEST caramelization technique to make this outstanding specialty malt. BEST Caramel® Hell complies with the purity guidelines of the German Reinheitsgebot. BEST Caramel® Hell is also available in organic quality.
BEST Caramel® Munich I Malt Germany BEST Caramel® Munich I – known as BEST Caramel Dark – is the palest of the BEST Caramel® Munich malts. The stronger the color, the more the malty aroma flavor shifts from tasting sweet and caramely to become nuttier, reminiscent of almonds and slightly toasted like bread crusts. BEST Caramel® Munich malts can be used to produce wonderfully rich, dark colors in the beer, even if they make up a low percentage of the grain bill. Our unique BEST caramelization also achieves an exceptionally consistent degree of caramelization in the grain, making it easier to process during brewing and creating a pleasant flavor in the finished beer. BEST Caramel® Munich I complies with the purity guidelines of the German Reinheitsgebot.
BEST Caramel® Munich II Malt Germany BEST Caramel® Munich II – known as BEST Caramel Dark – as an L value of 42-49, giving it a slightly more intensive color than BEST Caramel® Munich I. As well as its darker color it also has a stronger flavor reminiscent of almonds and bread crust. The malt itself is characterized by a discreet toasted note. BEST Caramel® Munich malts have good processing properties and give the finished beer a pleasant flavor profile. BEST Caramel® Munich II complies with the purity guidelines of the German Reinheitsgebot. BEST Caramel® Munich II is also available in organic quality.
BEST Caramel® Munich III Malt Germany BEST Caramel® Munich III (crystal malt) is the darkest caramel malt in the BEST Caramel® Munich range. Even when used in smaller amounts in the grain bill, this malt can produce beers with a strong, dark color. Also it can be used for making all kinds of dark, special beers, where a full, round mouth feel that is reticent of toast and bread crust is required. The pleasant, roasted flavor components of the malt are distinctly perceptible in the beer, depending on the amount used in the grain bill. BEST Caramel® Munich III complies with the purity guidelines of the German Reinheitsgebot.
BEST Caramel® Pils Malt Germany BEST Caramel® Pils is the palest of all BEST Caramel® malts. It is therefore especially suited to giving the beer more mouth feel without intensifying its color. BEST Caramel® Pils produces a sweet flavor in the beer that is reminiscent of honey, as the sugar-like caramel compounds contained in the malt can no longer be fermented by the yeast. Likewise, these products can lead to an improvement in the foam and greater flavor stability. BEST Caramel® Pils complies with the purity guidelines of the German Reinheitsgebot. BEST Caramel® Pils is also available in organic quality.
BEST Chit Malt Germany BEST Chit Malt is used for balancing a highly solubilized malt and to reinforce and to increases the froth stability. The malt is produced from the same high quality two-row spring barley as well as all other malt-types.
BEST Chocolate Malt Germany BEST Chocolate is the ideal malt for brewers who want to start exploring the possibilities of beer with a distinct roasted flavor. The malt is produced from green or kiln-dried malt using the very best brewing barley in a special, particularly gentle roasting process. This helps to prevent distinct bitter flavors, as demonstrated by the extremely low pyrazine levels. As a result BEST Chocolate can also be used at up to 10% of the grain bill to produce very pleasant dark beers ans stouts without an astringent, bitter taste. The foam on the beer remains light-colored. BEST Chocolate complies with the purity guidelines of the German Reinheitsgebot.
BEST Heidelberg Malt Germany BEST Heidelberg is made using special, two-row barley variety that tends to create less color during the malting process. BEST Heidelberg is suited to particularly pale beers. The malt has a slightly lower protein content than a classic Pilsen Malt from the corresponding crop year, but with a high extract value and very high enzyme activity. BEST Heidelberg complies with the purity guidelines of the German Reinheitsgebot.
BEST Heidelberg Wheat Malt Germany BEST Heidelberg Wheat Malt is a particularly pale wheat malt that emphasizes the effervescent freshness and typical top-fermented flavor of wheat beer. BEST Heidelberg Wheat Malt is produced exclusively from high-quality, selected brewing wheat varieties that do not tend to add color during the malting process. The protein content is slightly more moderate than in BEST Wheat Malt due to the properties of the raw material.
BEST Melanoidin Light Malt Germany BEST Melanoidin Light has high levels of Maillard reactions, or melanoidins, which produce a highly intensive aroma and color. As well as giving the beer a rust color, they lend it a unique taste and dry, full-bodied character. Melanoidins can also have a positive impact on the storage life of the beer. As the malt is high in enzymes, it can make up large share of the grain bill. BEST Melanoidin Light complies with the purity guidelines of the German Reinheitsgebot.
BEST Melanoidin Malt Germany BEST Melanoidin Malt contains a particularly large amount of dextrins. It gives the beer a powerful taste and a slightly reddish colour. The full-bodied nature of the beer is enhanced. It is produced according to a special kilning process. The malt is characterised by the fact that it can be processed extremely well.
BEST Munich Dark Malt Germany BEST Munich malt is produced through a special germination process followed by a special kilning process which enhances the aroma and the color of the finished malt. Best Munich malt will reinforce color, mouth feel and malt forwardness in your finished beer.
BEST Munich Malt Germany BEST Munich malt is produced through a special germination process followed by a special kilning process which enhances the aroma and the color of the finished malt. Best Munich malt will reinforce color, mouth feel and malt forwardness in your finished beer.
BEST Organic Pilsen Malt Germany BEST Organic Pilsen Malt gives beer a fresh and rounded taste. It can be used for all types of light beer. It also forms an excellent “light” and enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, light color and high enzymatic activity.
Best Pale Ale Malt United Kingdom The main ingredient of cask / keg ales.
BEST Pale Ale Malt Germany BEST Pale Ale Malt deepens the light “golden” colour of the top fermented beer and creates a pleasant taste. It is an excellent base malt for brewing many different styles of Anglo-Saxon Pale Ale.
BEST Peated Malt Germany BEST Peated is smoked over a turf fire using the best available peat. The smoke imparts a strong smoky, phenolic flavor, which is reflected in the malt aroma. Brewers can use up to 100% in the grain bill. Depending on the composition and intensity in the grain bill, this malt generates a light to intense peaty aroma and an earthy flavor. It is made using high-quality summer barley. BEST Peated complies with the purity guidelines of the German Reinheitsgebot.
BEST Pilsen Malt Germany Our first class BEST Pilsen Malt gives beer a fresh and rounded taste. It can be used for all types of light beer. It also forms an excellent “light” foundation for almost all beer specialities. The malt is produced from high-quality two-row-spring barley, which was grown in the best German and European barley regions. The properties of the malt: low protein levels, high extract content, light colour and high enzymatic activity.
BEST Red X® Malt Germany BEST Red X® is a malt that has become synonymous with red-tinted beers. As it can make at 100% of the grain bill, there is no need to add any other malt. Thanks to its exceptional process reliability and optimal processability, BEST Red X® can be employed to brew consistently fiery beers with intense reddish hues. The malt was designed for a 12°P beer. To retain the red color in stronger beers, some BEST Pilsen Malt should be added to the grain bill due to the higher wort gravity. BEST Red X® complies with the purity guidelines of the German Reinheitsgebot.
BEST Roasted Barley Malt Germany BEST Roasted Barley imparts a characteristic deep dark color to beer. Depending on the amount used in the grainbill, it enhances the taste of the beer with intensive roasted notes and bitter flavors reminiscent of strong, black coffee or Italian espresso. In addition, the malt significantly stabilizes the stability of the foam.
BEST Smoked Malt Germany BEST Smoked Malt gives beer a typical smoky taste (similar to that in smoked ham). The quantity used will influence the intensity of the taste of beech wood or whiskey. This malt can also be used for distillates. It has a high enzymatic power.
BEST Special X® Malt Germany BEST Special X® is a dark caramel malt that has been roasted only for a short time. As a result, it develops a very intensive, exceptional flavor profile. Adding max. 20% to the grain bill leads to a luminous, chestnut red to chestnut brown color in a 12°P beer. Even when used in smaller amounts, the malt is ideally suited to supporting the overall body of dark beers, giving them a more diverse and interesting taste. BEST Special X® is a fantastic malt variety that brewers looking for new ideas should take advantage of because of the diverse possibilities of this special malt. BEST Special X® complies with the purity guidelines of the German Reinheitsgebot.
BEST Spelt Malt Germany BEST Spelt Malt is used to make typical, strongly top-fermented spelt beers. Spelt is an ancient grain and is known to possess a number of health benefits. For this reason, spelt was the favorite grain of Hildegard von Bingen, a pioneer of today´s health movement back in the Middle Ages. Spelt beer is considered extremely digestible and conducive to good health. As spelt is only grown and processed in a few regions in Southern Germany, BEST Spelt Malt is a unique specialty.
BEST Vienna Malt Germany BEST Vienna Malt deepens the light and brilliant colour of the beer and creates a pleasant, full-bodied taste. Selected brewing barley is used to produce the malt and manufactured according to a special malting process. This malt has a high enzymatic potential, too.
BEST Wheat Malt Germany BEST Wheat Malt emphasizes the effervescent freshness and typical top-fermented flavor of wheat beer. It is produced exclusively from high-quality brewing wheat. As it has a higher protein content than a Pilsen malt, BEST Wheat Malt is not only suited to producing typical wheat beers, but also enhances the mouth feel and improves the foam of all top-fermented beer styles. The malting process has been adapted to the raw material to guarantee excellent processability. BEST Wheat Malt is also available in organic quality.
BEST Wheat Malt Dark Germany BEST Wheat Malt Dark is the dark or “Munich” variant of BEST Wheat Malt. It is suited to effervescent, amber-colored and dark wheat beers as well as top-fermented beer styles. Thanks to the more intensive malting technique, BEST Wheat Malt Dark achieves a fuller, maltier body in the beer combined with richer, luminous colors. The flavor profile is somewhat fruitier and more flowery than a barley malt of a comparable hue, while the foam is improved thanks to fine pores and greater durability.
BEST Wheat Malt Light Germany BEST Wheat Malt light emphasises the effervescent freshness and the typical top-fermented taste of wheat beer. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt.
Biscuit Malt Belgium Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.
Biscuit Malt New Zealand Gladfield’s Biscuit Malt is made by gently roasting kilned dried Ale Malt. Our Biscuit Malt is ideal when used in small amounts to give a dry, toasted biscuit finish to light, mild ales and bitters where brewers do not want to add much colour.
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 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 Belgium Features: Malt Black 1500 EBC. The darkest malted barley. Torrefied at up to 230°C. Usage: Very coloured beers, stouts and porters. Recommended proportion: 3% - 6%. Characteristics: Enhances the aroma of character beers, by producing a more stringent flavour than with other coloured malts. Imparts a slight burnt or smoky flavour.
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 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.
Blackprinz® Malt North America Subtle, smooth, no bitter, astringent, dry flavors or aftertaste — Very delicate, clean flavor. Mild roasted malty flavor.
BlackSwaen© Barley Europe BlackSwaen©Barley imparts the typical roasty aroma. Perfect for colouring. Results: Typical roasty aroma. Enhances deeper colour.
BlackSwaen© Biscuit Europe Obvious choice for colouring and malty flavours, for every type of beer. Strong, sweet malt flavour, and sufficient enzymatic power. Gives the flavour of specialty malts, especially biscuit hints. Also imparts bread aroma and taste. Results: Strong, sweet malt flavour, golden hue produces excellent Pilsners, Lagers, Ales.
BlackSwaen© Black Europe BlackSwaen©Black brings special character for your beer. Enhances the aroma of beers by producing a more determinative flavour than other coloured malts. Imparts a slight burnt or smoky flavour. Results: Adds aroma, colour and body, with a mild smooth flavour.
BlackSwaen© Black Extra Europe BlackSwaen©Black Extra is our darkest roasted malt. Brings special character for your beer. Enhances the aroma of beers by producing a more determinative flavour than other coloured malts. Imparts a slight burnt or smoky flavour. You just found the black diamond! Results: Adds aroma, colour and body, with a mild smooth flavour.
BlackSwaen© Black W Europe BlackSwaen©Black W roasted wheat malt is for top fermented beers, used in amounts of 1% for Altbier or dark wheat beers. To enhance colour and mild toast hints, meanwhile gives better head retention and body. For real specialties in a special way. Results: Improved colour as well as intensified aroma of dark, top fermented beers. Slight roast aroma.
BlackSwaen© Chocolate B Europe BlackSwaen©Chocolate B brings deeper aroma as well as beer colour for dark beers. A highly roasted malt with a deep brown colour. Used to adjust the colour of beer and imparts a nutty, toasted flavour. Provides a less bitter flavour than BlackSwaen©Black malt and it also has lighter colour, because it is roasted for shorter period of time and at lower temperatures. Results: Deeper aroma and colour of dark beers. Smoky notes.
BlackSwaen© Chocolate W Europe BlackSwaen©Chocolate W roasted wheat malt is for top fermented beers, used in amounts of 1% for Altbier or dark wheat beers. To enhance colour and mild toast hints. For real specialties, in a special way. Results: Improved colour as well as intensified aroma of dark, top fermented beers. Slight roast aroma.
BlackSwaen© Coffee Europe BlackSwaen©Coffee imparts a nutty and creamy taste to reach coffee flavour and aroma to beers. Adds a smooth mouth feel and complexity to any dark Ale. Reinforces the colour of the beer. Crafted for unmistakable notes to your special beers. Brings in a “coffee” note to Stouts and Porters. Results: Aroma of dark top fermented beers, improved colour.
BlackSwaen© Coffee Light W Europe BlackSwaen©Coffee Light W imparts a nutty and creamy taste to reach a mild coffee flavour and aroma to beers, brings a “coffee” note in Stouts and Porters. Adds a smooth mouth feel and complexity to any dark Ale without any malt bitterness. Reinforces the colour of the beer. Crafted for unmistakable notes to your special beers. Results: Improved colour as well as intensified aroma of dark, top fermented beers. Slight roast aroma.
BlackSwaen© Honey Biscuit Europe Distinguishes well balanced flavour and aroma profile. The typical dry biscuit combined with sweet malty and honey taste with a touch of chocolate. Results: The distinct aromas and flavours add extra complexity to the different beer styles.
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 ‘Coffee’ notes for stouts and porters. Smooth mouth-feel.
Brown Malt United Kingdom ‘Coffee’ notes for stouts and porters. Smooth mouth-feel.
Brown Malt UK Mild coffee, bitter flavor.
Brown Malt New Zealand Gladfield’s Brown Malt is a stronger version of our Biscuit Malt. Our Brown Malt is made from green chitted malt which imparts good amber colour build up without the astringency from husk damage. This malt gives a dry biscuit, toasted hazelnut style flavour to the beer along with nice amber colour. Brown Malt is ideal for use in Porters, Stouts, Dark Ales or Dunkels in small amounts.
Budvar Under-Modified Pale Moravia Requires multiple temperature mash. The same malt used by the "original Budweiser" brewery, Budweiser Budvar.
Canadian 2-Row Malt Canada Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.
Canadian 6-Row Malt Canada The preferred base malt of large North American brewers due to its larger husk content which is ideal for use in conjunction with adjuncts. Also an excellent base malt for use in wheat beer production.
Canadian Craft Brewers Pale Malt Western Canada 2-Row for brew pubs and microbreweries.
Cara 120 EBC Malt Belgium Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.
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 20 EBC Malt Belgium Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.
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 50 EBC Malt Belgium Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.
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-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
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
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.
Carabohemian® Germany High Quality two-row spring barley (2010 harvest). Dark Golden-brown, slightly aromatic kernels. Contributes dark-amber to deep-coppery color to finished beer. Adds mouthfeel as well as a rich malt accent to brew. Up to 5% of total grain bill for paler beers, up to 20% for darker beers.
Carabrown® Malt North America Smooth, slightly sweet malty, lightly toasted, biscuity, nutty, graham cracker — Light brown to orange hues; clean, dry finish.
Caracrystal® Wheat Malt North America Sweet, smooth, malty, bready, subtle caramel, dark toast, exceptionally clean finish — Orange to mahogany hues.
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
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
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
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.
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
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
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
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
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 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 UK Often used to give color and flavor to pale lagers.
Caramalt UK
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 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 Amber Malt France This malt strengthens the color and increases the mellowness of all beer styles while also providing a fine aroma and taste.
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 120 Malt France These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.
Caramel Munich 40 Malt France These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.
Caramel Munich 60 Malt France These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.
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 Munich 80 Malt France These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.
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 Pilsen Malt France This malt is obtained by adapted malting, saccharification and smooth torrification of selected barleys in order to develop the aroma and color. This malt adds a fine and pleasant caramel aroma.
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 Vienna Malt France This malt strengthens the color and increases the mellowness of all beer styles while also providing a fine aroma and taste.
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.
Caramel Wheat Malt France MFB’s Caramel Wheat will reinforce the color and head retention of the beer while imparting a nice, medium caramelized flavor.
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.
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
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
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
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
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
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
Carastan® Malt United Kingdom A British pale, brown-colored, crystal malt with a caramel/toffee flavor and hints of toasted bread.
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.
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
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.
CastleCrystal® Malt Belgium Features: Distinct Belgian aromatic malt with special caramelization developed by Castle Malting®. Particular germination process. Caramelized in several steps to develop a unique aroma and flavour. Usage: Aromatic and coloured beers. Perfect for any beer in which high profile malt is required.Excellent choice for Belgian ales and German bock beer styles. Characteristics: This caramel-copper coloured malt provides a rich malt flavour and aroma to amber and dark lager beers. Compared to other traditional coloured malts, CastleCrystal® has an even stronger Diastatic Power and imparts a smoother bitterness.
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 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 Belgium Features: Belgian chocolate malt. Torrefied at 220°C and then quickly cooled when the desired colour is reached. Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Recommended proportion: 7%. Characteristics: Chocolate malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Chocolate malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Chocolate Malt shares many of the characteristics of Black Malt but is less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and end temperatures are not so high.
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 France This malt reinforces the color of dark beers such as porters and stouts.
Chocolate Malt UK
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 (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
Coffee Light Malt Belgium Features: Belgian Coffee Light malt. Taste development at up to 200°C. Usage: Stouts, porters, and slightly in brown ales for hints of fresh roasted coffee. Characteristics: Imparts a mild and nutty coffee-like flavour and aroma to beers. Adds complexity to any dark ale. It also reinforces the colour of the beer.
Coffee Malt Belgium Features: Belgian coffee malt. Taste development at up to 220°C. Usage: Stouts, porters, and stingily in brown ales for hints of fresh roasted coffee. Recommended proportion: 5%. Characteristics: Imparts a rich coffee flavour and aroma to beers. Adds complexity to any dark ale. It also reinforces the color of the beer.
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 120 United States As longer roasting times are used to reach colors of 120° ASBC, this crystal malt takes on a fairly intense toffee flavor but still avoids the burnt character of chocolate or black malts.
Crystal 15 United Kingdom Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal 15 United States A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.
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 150 United States Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.
Crystal 150 UK
Crystal 30 United States A fully modified and saccharified two-row crystal malt roasted to a target color of 30° ASBC. A versatile malt providing moderate color and caramel flavor.
Crystal 40 United States A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.
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 60 United States Similar to C40 but with a more extensive roasting to a target color of 60° ASBC. Has a more pronounced caramel flavor to coincide with the color.
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 75 United States This two-row malt is roasted to product a color of 75° ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor.
Crystal 77 United Kingdom Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt Product Code: 1108
Crystal Malt Toffee-like nutty flavor.
Crystal Malt UK Distinctive coffee flavor
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 Chocolate Malt New Zealand Brewers are often wary of using Chocolate Malts because they are often associated with imparting bitter, harsh and astringent flavours. These flavours are formed when the husk is burnt during the roasting process. At Gladfield Malt, we have perfected a unique process that keeps the husk moist during the roasting process which limits these bitter and astringent flavours from forming. Gladfield’s Chocolate Malts are still darker malts, but impart smooth roast flavours to the brewed beer
Dark Crystal Product Code: 1109
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 New Zealand Crystal Malts, also known as Caramel Malts, are used to add colour, flavour and sweetness to beer. Gladfield’s Crystal Malt is made from lower to mid-range nitrogen winter or autumn barley varieties, that are soaked in water, germinated, left wet and then heated. This converts the sugars while they are still in the grain. We then roast our Crystal Malts in our high-tech purpose-built roasting drum making sure that the crystallisation process is even throughout. This gives a sweetness and even colour to the final malt. Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer. It is important to note that our Crystal Malt must be used fresh to get the best results.
Dark Crystal Malt United Kingdom Ale colour and flavour adjustment tailored to requirement.
Dark Crystal Malt I UK
Dark Crystal Malt II UK
Dark Munich Malt Product Code: 1105
Dark Munich Malt France Made from premium French 2-Row barley, this highly modified malt reinforces the taste, color and mouth-feel of Bock beers, Oktoberfest/Marzen beers and Porters. This malt is popular with MFB's German customers such as Paulaner and Lowenbrau.
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.
Dextrin Malt Finland Viking Dextrin Malt has an outstanding flavor after going through special steeping and germination conditions and prolonged kilning program. During first steps of kilning the green malt is put through demanding kilning conditions before long lasting mild drying period. The amylolytic activity of this Dextrin Malt is modest. Applications: Viking Dextrin Malt can be used in grists for ales and lagers to give fullness and sweetness in overall taste, supporting good head retention. As Dextrin Malt is light colored with not too overwhelming taste dosage rate can be up to 30%.
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
Distillers Malt Canada Our distiller’s malt is made from Canadian barley, light in color and high in total extract.
Distillers Malt New Zealand Gladfield Distillers malt is produced from exclusively 2-row Chronicle barley. Primarily suited to single malt distilling but also able to convert approximately 30% adjunct if required. We choose the barley based on nitrogen content and ripe, plump grains to balance both high extract and high diastatic power. The kilning cycle for distilling malt is gentler than our other base malts to preserve enzyme content. As with all our malts everything is 100% Canterbury grown and produced on site.
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.
Enzyme Malt Finland Enzyme Malt is produced either from 2-row or 6-row spring barley. The steeping and germination conditions are chosen to promote enzyme release and synthesis. The kilning program is designed to preserve enzyme activity as possible. Applications: Enzyme Malt is recommended to use when high portion of adjuncts is used in a brewing process. It is also suitable for production of quality grain whisky and pure alcohol. It can also be used for adjusting the Falling Number of baking flour. In order to optimize ethanol yield, Enzyme Malt can be delivered as blends of varieties with different enzyme spectra.
ESB Pale Canada Our 'Extra Special British' Pale malt is malted for brewers seeking the unique flavor imparted by British Pale Malt. Gambrinus has modified its malting process to give you a distinct malt, traditionally found only on the British Isles.
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 Dark Crystal Malt United Kingdom Ale colour and flavour adjustment tailored to requirement.
Extra Pale Maris Otter Blend UK
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.
Floor-Malted Bohemian Pilsner Malt Czech Czech-grown two-row spring barley. Traditional, authentic floor malt produced in Czech. Republic according to highest Weyermann® quality standards. Up to 100% of total grain bill. All lagers (especially Czech. Pils/Pilsner/Pilsener) as well as low-alcohol, “light”, and ales.
Gateway (Under-Modified Wind-Malt) North America “Wind-malt” is a long-forgotten style of Belgian malt that was allowed to air-dry in the lofts of barns. To our knowledge, it has never been produced commercially in North America. We’ve revived it with “Gateway,” a malt that is bursting with the aroma of fresh-cut hay while being nearly translucent in color. Gateway is perfectly-suited for decoctions, step mashing, and is the missing ingredient when brewing historic styles of beer. Details: Color: 1.2 SRM, PPG: 38. C068I, W068I, G068K
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 Pilsner Malt New Zealand Newly developed from an old world style our German Pilsner malt has a neutral malt flavour making it perfect to use as a base for New World Ales and Lagers when malt character is less desired. We start with higher nitrogen plump 2-row spring barley that goes through our traditional germination process, followed by a slow kilning regime. The higher protein barley will maintain a lot of medium chain proteins that provide both body and head retention. The malt produces crisp, clean wort of pale straw colour with out the malt flavour.
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.
Gladiator Malt New Zealand Our Gladiator Malt is a dextrin malt and has proved very popular for use in a wide range of beer styles. This malt has a high amount of unfermentable sugars which helps to provide extra foaming stability, mouth feel and body to the beer without adding too much colour.
Golden Ale Malt Finland Viking Golden Ale Malt is made from 2-row spring barley. Malting process parameters have been chosen to promote high degree of modification for easy processing. Viking Golden Ale Malt has reduced enzymatic potential. Strong flavor contributes malty, cookie, sweet and nutty notes with great balance of those. Golden Ale Malt is ideal for ales and special lagers. The coloring power of Golden Ale Malt is not too high, which makes it also suitable for subtle color correction of regular lagers giving noticeably hue towards gold. Applications: For all kind of beers but specially golden color ales and lagers. Usage rate up to 50%.
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.
Goldpils® Vienna Malt North America Rich malty flavor, hint of biscuity notes — (2-Row) Superb example of this classic malt style; finishes exceptionally clean, contributes light golden color.
GoldSwaen© Amber Europe Has reddish shine and typical aroma which serves to intensify and stabilise the flavour. Intensifies the beer’s body and its smoothness, promotes head formation and retention. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness and body, intensification of the malt aroma, the full taste and colour and better head retention. Results: Full red colour, improved flavour stability and fullness, notes of toffee and bread.
GoldSwaen© Aroma Europe GoldSwaen©Aroma intensifies the beer’s body and its smoothness, promotes head formation and retention. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness and body, intensification of the malt aroma, the full taste and colour and better head retention. By the special production procedure GoldSwaen©Aroma has a dark-reddish shine and a typical aroma which serves to intensify and stabilise the flavour. Provides a rich malty aroma and flavour to Amber and dark Lager beers. Compared to other traditional coloured malts, GoldSwaen© Aroma is a real spice for your beer. Results: Gives fuller body, mild notes of nuts, caramel, and fruits. Improved malt aroma, deep saturated red colour.
GoldSwaen© Aroma Supreme Europe GoldSwaen©Aroma Supreme intensifies the beer’s body and its smoothness, promotes head formation and retention. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness and body, intensification of the malt aroma, the full taste and colour and better head retention. By the special production procedure GoldSwaen©Aroma Supreme has a dark-reddish shine and a typical aroma which serves to intensify and stabilise the flavour. Provides a rich malty aroma and flavour to Amber and dark Lager beers. Compared to other traditional coloured malts, GoldSwaen© Aroma Supreme is a real spice for your beer. Results: Gives fuller body, mild notes of nuts, caramel, and fruits. Improved malt aroma, deep saturated red colour.
GoldSwaen© Belge Europe GoldSwaen©Belge imparts honey-gold-coloured hue and restrained notes of caramel. Strengthen the typical flavour of belgian craft beers. Results: Caramel notes, better head retention, improved aroma, fuller body, deep instinct colour.
GoldSwaen© Brown Europe GoldSwaen©Brown intensifies the beer’s body and its smoothness, promotes head formation and retention. Caramel malts are produced in several colour stages.They make a considerable contribution to the palate fullness and body, intensification of the malt aroma, the full taste and colour and better head retention. By the special production procedure GoldSwaen©Brown has a dark bronze shine and a typical aroma which serves to intensify and stabilise the flavour. Results: Intense caramel & biscuit aroma, round body and colour. Improved head retention.
GoldSwaen© Brown Light Europe GoldSwaen©Brown Light intensifies the beer’s body and its smoothness, promotes head formation and retention. Caramel malts are produced in several colour stages.They make a considerable contribution to the palate fullness and body, intensification of the malt aroma, the full taste and colour and better head retention. By the special production procedure GoldSwaen©Brown Light has a lighter colour than GoldSwaen©Brown but a similar bronze shine and the typical aroma which serves to a intensify and stabilise the flavour. Results: Intense caramel & biscuit aroma, round body and colour. Improved head retention.
GoldSwaen© Brown Supreme Europe GoldSwaen©Brown Supreme intensifies the beer’s body and its smoothness, promotes head formation and retention. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness and body, intensifi- cation of the malt aroma, the full taste and colour and better head retention. By the special production procedure GoldSwaen©Brown Supreme has a dark bronze shine and a typical aroma which serves to intensify and stabilise the flavour. Results: Intense caramel & biscuit aroma, round body and colour. Improved head retention.
GoldSwaen© Classic Europe GoldSwaen©Classic is a type of caramel malt. Intensifies the beer’s body and its smoothness, promotes head formation and retention. Creates soft toffee notes in the beer aroma. By the special production procedure GoldSwaen©Classic has a reddish shine and a typical aroma which serves to intensify and stabilise the flavour. GoldSwaen©Classic is used in dark festival beers and nutrient beers. Brings a darker golden hue to your beers between GoldSwaen©Munich Light and GoldSwaen©Munich Dark. Results: Intense caramel & malt aroma, full round flavour, notes of biscuit.
GoldSwaen© Hell Europe GoldSwaen©Hell gives a slight caramel-sweet aroma and golden colour to your beer. Remarkable mouthfeel, head, head retention, and extended beer stability. Results: Caramel notes, better head retention, improved aroma, fuller body, deep intense colour.
GoldSwaen© Light Europe GoldSwaen©Light is a type of caramel malt. Intensifies the beer’s body and its smoothness. Promotes head formation and retention. Creates soft toffee notes in the beer aroma. Caramel malts are produced in several colour stages. They make a consi- derable contribution to the palate fullness and body, intensification of the malt aroma, the full taste and colour and better head retention. GoldSwaen©Light enhances the colour slightly, brings sweetness and malty aroma to your beer. Results: Improved foam, head retention, fuller body.
GoldSwaen© Munich Dark Europe GoldSwaen©Munich Dark by the special production procedure has a reddish shine and a typical aroma which serves to intensify and stabilise the flavour. GoldSwaen©Munich Dark used in dark festival beers and nutrient beers. Also brings the tipical hint of Munich malt, which is distinct malty flavour and strong colour. Intensifies the beer’s body and its smoothness. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness and body, intensification of the malt aroma, the full taste and colour and better head retention. Results: Intense caramel & malt aroma, full round flavour, notes of biscuit.
GoldSwaen© Munich Light Europe GoldSwaen©Munich Light intensifies the beer’s body and its smoothness. Promotes head formation and retention. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness and body, intensification of the malt aroma, the full taste and colour and better head retention. Thanks to the special production procedure GoldSwaen©Munich Light has a reddish shine and a typical aroma which serves to intensify and stabilise the flavour. Used in dark festival beers and nutrient beers. If you want to find the “golden mean” between light gold and reddish hue, choose this one. Results: Intense caramel & malt aroma, full round flavour, notes of biscuit.
GoldSwaen© Red Europe GoldSwaen©Red is used for up to 25% of the grist, particularly in the production of Ale, red Lager, Altbier or Lager. Has reddish shine and typical aroma which serves to intensify and stabilise the flavour. Results: Improved malt aroma, red colour, fuller body, notes of biscuit & honey.
GoldSwaen© Wheat Dark Europe GoldSwaen©Wheat dark brings intensified caramel aroma, notes of bread, caramel and toffee. Also gives fuller body. Results: Emphasized typical wheat aroma, enhanced colour. Mild notes of almond, biscuits and bread. Promoted fullness.
GoldSwaen© Wheat Light Europe GoldSwaen©Wheat light brings intensified caramel aroma, notes of bread, caramel and toffee. Also gives fuller body. Results: Emphasized typical wheat aroma, enhanced colour. Mild notes of almond, biscuits and bread. Promoted fullness.
GreenSwaen© Ale Europe GreenSwaen©Ale is used to correct over-pale malts, to produce “golden” beer and to improve palate fullness. For this a steeping degree of 44 to 46% is used, the malt is normally modified and not overmodified, it is cured at 90-95°C and thereby a colour of 6 to 9 EBC is obtained. It’s not just a darker base malt but a unique part of your unique recipes. GreenSwaen©Ale is in harmony with our specialty malts for your craft beers. Results: Produces excellent Lagers, Ales.
GreenSwaen© Black Extra Europe GreenSwaen©Black Extra is our darkest roasted malt. Brings special character for your beer. Enhances the aroma of beers by producing a more determinative flavour than other coloured malts. Imparts a slight burnt or smoky flavour. You just found the black diamond! Results: Adds aroma, colour and body, with a mild smooth flavour.
GreenSwaen© Gold Amber Europe Has reddish shine and typical aroma which serves to intensify and stabilise the flavour. Intensifies the beer’s body and its smoothness, promotes head formation and retention. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness and body, intensification of the malt aroma, the full taste and colour and better head retention. Results: Full red colour, improved flavour stability and fullness, notes of toffee and bread.
GreenSwaen© Gold Classic Europe GreenSwaen©Gold Classic is a type of caramel malt. Intensifies the beer’s body and its smoothness, promotes head formation and retention. Creates soft toffee notes in the beer aroma. By the special production procedure GreenSwaen©Gold Classic has a reddish shine and a typical aroma which serves to intensify and stabilise the flavour. GreenSwaen©Gold Classic is used in dark festival beers and nutrient beers. Brings a darker golden hue to your beers between GreenSwaen©Munich Light and GreenSwaen©Munich Dark. Results: Intense caramel & malt aroma, full round flavour, notes of biscuit.
GreenSwaen© Gold Hell Europe GreenSwaen©Gold Hell gives a slight caramel-sweet aroma and golden colour to your beer. Remarkable mouthfeel, head, head retention, and extended beer stability. Results: Caramel notes, better head retention, improved aroma, fuller body, deep intense colour.
GreenSwaen© Gold Light Europe GreenSwaen©Gold Light is a type of caramel malt. Intensifies the beer’s body and its smoothness. Promotes head formation and retention. Creates soft toffee notes in the beer aroma. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness and body, intensification of the malt aroma, the full taste and colour and better head retention. GreenSwaen©Gold Light enhances the colour slightly, brings sweetness and malty aroma to your beer. Results: Improved foam, head retention, fuller body.
GreenSwaen© Gold Munich Dark Europe GreenSwaen©Gold Munich Dark by the special production procedure has a reddish shine and a typical aroma which serves to intensify and stabilise the flavour. GreenSwaen©Gold Munich Dark used in dark festival beers and nutrient beers. Also brings the typical hint of Munich malt, which is distinct malty flavour and strong colour. Intensifies the beer’s body and its smoothness. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness and body, intensification of the malt aroma, the full taste and colour and better head retention. Results: Intense caramel & malt aroma, full round flavour, notes of biscuit.
GreenSwaen© Gold Munich Light Europe GreenSwaen©Gold Munich Light intensifies the beer’s body and its smoothness. Promotes head formation and retention. Caramel malts are produced in several colour stages. They make a considerable contribution to the palate fullness and body, intensification of the malt aroma, the full taste and colour and better head retention. Thanks to the special production procedure GreenSwaen©Gold Munich Light has a reddish shine and a typical aroma which serves to intensify and stabilise the flavour. Used in dark festival beers and nutrient beers. If you want to find the “golden mean” between light gold and reddish hue, choose this one. Results: Intense caramel & malt aroma, full round flavour, notes of biscuit.
GreenSwaen© Gold Red Europe GreenSwaen©Gold Red is used for up to 25% of the grist, particularly in the production of Ale, red Lager, Altbier or Lager. Has reddish shine and typical aroma which serves to intensify and stabilise the flavour. Results: Improved malt aroma, red colour, fuller body, notes of biscuit & honey.
GreenSwaen© Pilsner Europe GreenSwaen©Pilsner is an obvious choice for base malt, for every type of beer. Strong, sweet malt flavour, and sufficient enzymatic power. Allows the flavour of specialty malts to come through. High quality raw material for your excellent beers. Results: Strong, sweet malt flavour, light golden hue, produces excellent Pilsners and Lagers.
GreenSwaen© Vienna Europe Our Vienna malt is perfect to correct over-pale malts, to produce “golden” beer and to improve palate fullness. It has richer flavour of malt and grain than Pilsner malt, at the same time increasing the body and the fullness of the beer. GreenSwaen©Vienna has sufficient enzymatic activity to be used with combination of large proportion of special malts. Also adds subtle aromas of toffee. Results: Smooth taste, golden colour, full body.
GreenSwaen© White Classic Europe Imparts special taste of wheat beers. This wheat malt is essential in making wheat beers but is also used in barley malt-based beers (3–5%) thanks to its protein level that gives the beer a fuller mouthfeel and enhanced head stability. Very rapidly cured at 80°C to avoid increased colour formation. Produces smooth, sparkling beers which emphasise the typical top fermented beer and wheat aroma. Results: Excellent wheat beers with aromas, perfect for styles. Typical top-fermented aroma.
Halcyon Pale Ale Malt UK A principal ingredient of cask ales using heritage barleys.
Honey Canada Honey malt is the best description for European malt known as 'Brühmalz'. Its intense malty sweetness makes it perfect for any specialty beer. It’s color is 20-25 Lov and is without any astringent roast flavors.
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.
Irish Ale Malt (Crushed) Ireland Produced from Irish 2-row spring barley which is grown with all the benefits of fertile soils, mild temperate oceanic climate and the long growing season all help to produce malting barley with very large plump kernels, ideal for brewing. Due to a special kilning process this malt develops a rich sweet malty flavour and aroma and a rich, golden-amber colour. This malt will give a lasting depth of flavour to your brew and can be used on its own, or combined with other malt types to produce a variety of beers.
Irish Ale Malt (Whole) Ireland Produced from Irish 2-row spring barley which is grown with all the benefits of fertile soils, mild temperate oceanic climate and the long growing season all help to produce malting barley with very large plump kernels, ideal for brewing. Due to a special kilning process this malt develops a rich sweet malty flavour and aroma and a rich, golden-amber colour. This malt will give a lasting depth of flavour to your brew and can be used on its own, or combined with other malt types to produce a variety of beers.
Irish Distilling Malt (Crushed) Ireland Produced from Irish 2-row spring barley which is produced by our experienced growers on fertile soils, mild temperate oceanic climate and the long growing season all help to produce malting barley with very large plump kernels. The combination of large full grains and our special malting process produce malt high in extract and fermentability which forms the backbone of several famous Irish whiskeys and continues to be a firm favourite for many distilleries.
Irish Distilling Malt (Whole) Ireland Produced from Irish 2-row spring barley which is produced by our experienced growers on fertile soils, mild temperate oceanic climate and the long growing season all help to produce malting barley with very large plump kernels. The combination of large full grains and our special malting process produce malt high in extract and fermentability which forms the backbone of several famous Irish whiskeys and continues to be a firm favourite for many distilleries.
Irish Lager Malt (Crushed) Ireland Produced from Irish 2-row spring barley which is grown with all the benefits of fertile soils, mild temperate oceanic climate and the long growing season all help to produce malting barley with very large plump kernels, ideal for brewing. This malt develops a sweet clean malty flavour and aroma and a light golden colour. This malt will provide a clean malt flavour to your brew and can be used on its own, or combined with other malt types to produce a variety of beers.
Irish Lager Malt (Whole) Ireland Produced from Irish 2-row spring barley which is grown with all the benefits of fertile soils, mild temperate oceanic climate and the long growing season all help to produce malting barley with very large plump kernels, ideal for brewing. This malt develops a sweet clean malty flavour and aroma and a light golden colour. This malt will provide a clean malt flavour to your brew and can be used on its own, or combined with other malt types to produce a variety of beers.
Irish Stout Malt (Crushed) Ireland The combination of fertile soils, mild temperate oceanic climate and the long growing season all help to produce an Irish 2-row spring barley with very large plump kernels ideal for brewing. With a high extract content and enzymatic strength this malt has been specially developed to be combined with raw adjuncts to provide the foundation of many a pint of famous Irish stout. Being a mild flavoured malt it can add a smoothness and depth to a beer without being overwhelming on the palate. Having being developed with ease of conversion in the mash in mind it is extremely versatile and can be, and is, used in many styles of beer.
Irish Stout Malt (Whole) Ireland The combination of fertile soils, mild temperate oceanic climate and the long growing season all help to produce an Irish 2-row spring barley with very large plump kernels ideal for brewing. With a high extract content and enzymatic strength this malt has been specially developed to be combined with raw adjuncts to provide the foundation of many a pint of famous Irish stout. Being a mild flavoured malt it can add a smoothness and depth to a beer without being overwhelming on the palate. Having been developed with ease of conversion in the mash in mind it is extremely versatile and can be, and is, used in many styles of beer.
Kiln Amber Malt France A softly roasted malt with a light, biscuit taste, this malt can be used in any beer style in which addition color is required.
Kiln Black Malt France This roasted malt lends added color to beers of all styles.
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 Light Malt New Zealand Lager Light Malt is made especially for brewing an all malt lager where a light colour is desirable. It can also be used alongside Gladfield wheat malt when brewing delicate bright clean wheat beers where low colour formation is important and a clean malt profile required.
Lager Malt UK The main ingredient of lager beers.
Lager Malt UK
Lager/Pilsner Malt UK Intended for all malt beers.
Lamonta (American Pale) Malt North America This American Pale malt is the new standard for brewing pale ales and British specialty beers. Lamonta is a remarkable and complex North American craft malt that is golden, sweet, and slightly biscuity. This spring 2-row barley base malt comes from the small terroir in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique heirloom variety of barley inside a 2 mile radius around their own malthouse. Inside their malthouse, their processing innovation of Mechanically Floor Malting producing a consistency and depth of flavor that creates a premium, artisan line of malts. 2.8°L. C061I, W061I, G061K
Light Carastan® Malt United Kingdom A British pale crystal malt with a caramel/toffee flavor.
Light Chocolate Malt New Zealand Brewers are often wary of using Chocolate Malts because they are often associated with imparting bitter, harsh and astringent flavours. These flavours are formed when the husk is burnt during the roasting process. At Gladfield Malt, we have perfected a unique process that keeps the husk moist during the roasting process which limits these bitter and astringent flavours from forming. Gladfield’s Chocolate Malts are still darker malts, but impart smooth roast flavours to the brewed beer
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 Crystal New Zealand Crystal Malts, also known as Caramel Malts, are used to add colour, flavour and sweetness to beer. Gladfield’s Crystal Malt is made from lower to mid-range nitrogen winter or autumn barley varieties, that are soaked in water, germinated, left wet and then heated. This converts the sugars while they are still in the grain. We then roast our Crystal Malts in our high-tech purpose-built roasting drum making sure that the crystallisation process is even throughout. This gives a sweetness and even colour to the final malt. Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer. It is important to note that our Crystal Malt must be used fresh to get the best results.
Light Munich Malt Product Code: 1104
Lightly Peated Malt Poland The flavor of this malt is as with pilsner malt with hue of peat and smoke. Varieties suitable for peat-curing process are used. Due to relatively low processing temperatures, enzymatic activities and other good brewing properties are maintained. Applications: Lightly Peated Malt can be used in distilleries in whisky production. In the brewing process, as Lightly Peated Malts flavor and taste profile is not too overwhelming it can be considered as pilsner malt with a special aroma. Lightly Peated Malt can be also used in bakeries as a spice.
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.
Manuka Smoked Malt New Zealand We take our top quality New Zealand malt and smoke it over 100% Manuka wood from the West Coast. This malt has a smooth smoke character that is both floral and sweet. Perfect for a Kiwi twist to a Rauchbier or to add something unique to almost any beer style. Use this malt anywhere between 1 and 100% depending on the required smoke level.
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 Malt United Kingdom Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.
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.
Medium Crystal New Zealand Crystal Malts, also known as Caramel Malts, are used to add colour, flavour and sweetness to beer. Gladfield’s Crystal Malt is made from lower to mid-range nitrogen winter or autumn barley varieties, that are soaked in water, germinated, left wet and then heated. This converts the sugars while they are still in the grain. We then roast our Crystal Malts in our high-tech purpose-built roasting drum making sure that the crystallisation process is even throughout. This gives a sweetness and even colour to the final malt. Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer. It is important to note that our Crystal Malt must be used fresh to get the best results.
Medium Crystal Malt United Kingdom Ale colour and flavour adjustment tailored to requirement.
Melanoidin 40 EBC Malt Belgium Features: Belgian Melanoindin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process. Usage: Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales. Characteristics: Very aromatic with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as “turbo Munich”.
Melanoidin 80 EBC Malt Belgium Features: Belgian Melanoindin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process. Usage: Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales. Characteristics: Very aromatic with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as “turbo Munich”.
Melanoidin Malt Germany Red Ales
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.
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 β- 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
Metolius (Munich-style) Malt North America This munich-style malt produces a deep orange & brown color, this malt is the superior choice for brewing traditional styles like Bocks and Munich lagers. Metolius (pronounced - met·OLE·ee·us) - imparts a robust and warming malt profile that tastes exactly like a liquid, toasted, graham cracker. This artisan malt comes from the small terroir in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique heirloom variety of barley inside a 2 mile radius around their own malthouse. Inside their malthouse, their processing innovation of Mechanically Floor Malting producing a consistency and depth of flavor that creates a premium, artisan line of malts. 8.7°L. C063I, W063I, G063K
Midnight Wheat Malt North America Midnight Wheat Malt will contribute the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste. Use as replacement to debittered black malt. Excellent in Black IPAs, Schwarzbiers, other dark ales and lagers and for color adjustment in any beer style. 1-2% Minor color adjustment with little to no flavor impact in lighter colored lagers and ales. 2-5% Adds color with subtle, very smooth flavor. 5-10% Use in larger quantities for color plus hints of smooth roasted flavor.—www.Briess.com
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.
Mild Peat Malt New Zealand Our high quality pilsner malt smoked over 100% south island peat . With careful control of the peat fire we are able to infuse a large amount of peat flavour without the harsh smokiness often associated with heavily peated malt. This mild peat malt is perfect for use in brewing where balance is the key to effectively using peat malt. This malt can be used up to 100% and adds typical earthy peat flavours.
Moravian Well-Modified Pale Moravia Suitable for ales or lagers. It can be used with a single temperature infusion mash schedule.
Munich 10 Lov. Canada Seeking a well-balanced malty beer? This plump, sweet and mellow Munich malt is the ideal product for any amber beer. It is specially germinated and kilned to give a color of 10 Lov and may be utilized up to 100% in the grist depending upon the desired color and flavor.
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 25 EBC Malt Belgium Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.
Munich 2RS Malt Belgium Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.
Munich 30 Lov. Canada A very deeply-kilned Munich malt with color and flavor characteristics of roasted malt and the normally associated mellowness of Munich malt. Perfect for beer needing that hint of redness. The color is 30 Lov and is recommended to be used up to 30% depending on the desired flavor and color intensity.
Munich Malt Germany Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
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 Europe Basic malt. The ancient form of malt. Dark kiln-dried, malt-aromatic and highly modified, it fulfils the demands of dark beers, but is also suitable as an additive to vary the beer colour and the aroma profile of light beers.
Munich Malt Canada Produced in the traditional European method, Canada Malting Munich malt is made by “stewing” germinating 2-Row malt, then kilning it at 200°F, providing color and aromatics without introducing caramel/crystal flavors. This malt is a fantastic addition to amber and dark beers.
Munich Malt France Made from premium French 2-Row barley, this highly modified malt reinforces the taste, color and mouth-feel of Bock beers, Oktoberfest/Marzen beers and Porters. This malt is popular with MFB's German customers such as Paulaner and Lowenbrau.
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 New Zealand Gladfield Munich malt is germinated similar to the Vienna malt using slightly higher nitrogen barley to create more intense colour through greater maillard reactions. This is achieved with a kilning regime that includes higher levels of moist air recirculation during the early and intermediate stages of the kilning cycle followed by high final curing temperatures. The resulting malt is rich, sweet, toasty and biscuity with a touch of breadiness.
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 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
Munich Wheat Malt Belgium Features: Very special Belgian Wheat malt of Münich type. Kilned at up to 100-105°C. Usage: Dark wheat beer styles, weizenbocks, stouts or in smaller proportions to add body and head retention to other dark ales. Characteristics: Not particularly dark in colour but richer in flavour than the standard Wheat malt. You will have a slimmer, more sparkling beer with a typical Ale aroma.
Northwest Pale Ale Malt United States A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles.
Oak Smoked Wheat Malt Germany Produced from quality wheat. Carefully dried over hot, smoky ambers of well-aged oak wood to achieve characteristic, while preserving relatively pale color. Flavor: mild, delicate, and well-rounded aroma of oak smoke; malty-sweet; notes of vanilla and honey.
Oat Malt UK
OiO™ Canadian 2-row Pale Ale Malt Canada Sourced from top-quality Canadian 2-row barley. Mild flavor and excellent versatility. A base malt suitable for any style of beer.
OiO™ Canadian Wheat Malt Canada Sourced from top-quality Canadian wheat. Pleasant grainy flavor and improved head retention for ales, or use at higher rates for wheat beer.
OiO™ English Maris Otter Blend Canada A 50/50 blend of Maris Otter and Propino. An ideal base malt for English and American-style ales at up to 100% of grist.
OiO™ English Maris Otter Malt Canada Produced from the famous barley variety for full malty flavor and slightly deeper color. An ideal base malt for English and American-style ales.
OiO™ English Pale Malt Canada Malty, cereal, and sweet. Slightly nutty but with little bitterness or toffee flavor. An ideal base malt for English and American-style ales.
OiO™ Mild Ale Malt Canada Due to the kilning regime that this malt goes through, the wort produced is higher in dextrine content than pale malt, resulting in a slightly sweeter, more full-bodied finished beer. The flavor of Mild malt is often described as "nutty," and for this reason it is the perfect base malt for many British ale styles. Because of the higher dextrine content, Mild malt will contribute more body and mouthfeel than standard pale base malts.
Opal 22 (Graham, Cocoa) Malt North America Opal 22 packs in heaps of lightly-toasted, graham and chocolate flavor - just think: S’mores around the campfire minus the marshmallow. Use anywhere from 0-100% to add even more depth to your grain bill. This malt comes from the small terroir in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique heirloom variety of barley inside a 2 mile radius around their own malthouse. Inside their malthouse, their processing innovation of Mechanically Floor Malting producing a consistency and depth of flavor that creates a premium, artisan line of malts. The typical usage rate is 2.5 - 10%, at 70 - 80 DP, it can be used up to 100%. 15.3°L. C065I, W065I, G065K
Opal 44 (Caramelized, Toffee) Malt North America Opal 44 is your next secret ingredient. Sweet, moderately-toasted, with hints of chocolate; it’s wort is reminiscent of homemade almond roca. This malt comes from the small terroir in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique heirloom variety of barley inside a 2 mile radius around their own malthouse. Inside their malthouse, their processing innovation of Mechanically Floor Malting producing a consistency and depth of flavor that creates a premium, artisan line of malts. The typical usage rate is 2.5 - 5%, but at 44 DP, it can be used up to 100%. 33.0°L. C067I, W067I, G067K
Optic Pale Ale Malt UK
Organic Black Malt Finland and Poland Organic Black Malt is produced by roasting organic pilsner malt. Final temperature is more than 200˚C. The amylolytic activity of Organic Black Malt is zero. The amount of fermentable extract is low. Applications: Organic Black Malt is used in stouts and porters, mainly for its strong coloring ability. Normally portions 1-2% give a remarkable increase in color without significant change in flavor. By raising the percentage of Organic Black Malt in malt bill the changes in taste can be found quickly. Dosage rates more than 10% are rare.
Organic Caramel 60 United States
Organic Caramel Malt 100 Finland and Poland Organic Caramel Malt 100 is made from organic green malt in a roastery. A high degree of caramelization is characteristic of this malt. The amylolytic activity of Organic Caramel Malts is zero. Maillard products formed in the roasting process can act as antioxidants and contribute to flavor stability. Organic Caramel Malt 100 usually improves foam quality and head retention. Applications: Organic Caramel Malt 100 is well suited for winter beers, ale-type beers and other aromatic beers like dark lagers and stouts. Small amounts can be used for color adjustment and flavor enrichment of pale lagers as well.
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.
Organic Munich United States
Organic Munich Light Malt Finland and Poland Curing temperatures in the range of 110 – 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt. Applications: Munich Light Organic Malt is ideal for dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.
Organic Pale Ale Malt Finland and Poland Organic Pale Ale Malt is made from 2-row spring barley. High degree of modification promotes easy processability. Malt flavor contributes specially to sweet and nutty notes. It is ideal malt for ales and special lagers. The coloring power of Pale Ale Malt is not too strong, which makes it also suitable for subtle color correction of regular lagers. Applications: For all kind of beers or whiskies. The color of the pale ale malt is rather low.
Organic Pilsner United States
Organic Pilsner Malt Finland and Poland Organic Pilsner Malt is made from 2-row organic spring barley. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80-85 °C. Pilsner malt flavor is usually described as slightly nutty and bisquit. Applications: Organic Pilsner Malt can be used for all kind of beers or whiskies. The color of the pilsner malt is low.
Organic Wheat Malt Finland Organic Wheat Malt is made from high quality wheat. Varieties suitable for the brewing purposes are used. The malting process does not differ much from pilsner malt production. Final air-on temperature is normally 72–80 °C. Applications: Wheat malt is used mainly for wheat beers and some other top fermented beers. Wheat malt is also used for lager beers for flavor enrichment and to improve foam stability. Typical rate of usage is around 50% of the grist for wheat beers and appr. 20% for the premium lagers.
Pacific Northwest Wheat America
Pale Canada Our plump 2-row European type Pale malt is the base for all beers. We strive to obtain only the lowest protein malting barley available.
Pale Ale United Kingdom A principal ingredient of cask ales using heritage barleys.
Pale Ale 2RS Malt Belgium Features: Belgian light-coloured base malt. Kilning at up to 90-95°C. Usage: Pale ale styles and bitter beers, most traditional English beer styles. Can be used up to 100% of the grist. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavor and additional color. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Pale ale malt is kilned longer and is usually better modified, giving a more pronounced flavour than Pilsen 2RS. The enzymes in Pale ale malt can support the use of non-enzymatic specialty malts.
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 Ale Malt Finland and Poland Pale Ale Malt is made from 2-row spring barley. High degree of modification promotes easy processability. Flavour contributes specially to malty, sweet and nutty notes. Ideal malt for ales and special lagers. The colouring power of Pale Ale Malt is not too strong, which makes it also suitable for subtle colour correction of regular lagers. Applications: For all kind of beers or whiskies. The colour of the pale ale malt is rather low. Usage rate up to 100 %.
Pale Ale Malt Europe Basic malt. Due to its slightly stronger colour in comparison to Pilsner Malt, this IREKS brewing malt gives the beers a more golden hue, such as is present in exponents of the Anglo-Saxon beers.
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 France A standard Pale Ale malt that is low in total protein, high in extract and will contribute clean, malty flavor characteristics. A great base malt for any beer style, especially Belgian style ales.
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 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 Maris Otter Blend UK
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.
Patagonia Brown 115L Chile Patagonia Brown 115L is a lightly roasted malt with strong bready and nutty notes and dry finish. Excellent for adding complexity to brown ales, traditional porters and stouts, and other dark beers.
Patagonia Caramel 110L Chile Patagonia Caramel 110L gives prominent notes of bittersweet chocolate and dark fruit as well as intensified color.
Patagonia Caramel 140L Chile Patagonia Especial Malt 140L is well suited for a wide range of beers, particularly rich malt-forward beers, showcasing hints of roasted smoke, and subtle sweet overtones.
Patagonia Caramel 15L Chile Patagonia Caramel 15L imbues a light, fresh and clear caramel character with notes of pastry dough.
Patagonia Caramel 170L Chile Patagonia Caramel 170L delivers rich and vibrant red and ruby hues. While the color alone is a reason to give this malt a try, the 170L is also pleasantly restrained in the sweetness it delivers along with notes of burnt sugar and prunes. Perfect for Dopplebocks, red ales, Dubbels, and barley wines.
Patagonia Caramel 190L Chile Patagonia’s Caramel 190L shows one of the most intense, deepest reds of any specialty malt. Tons of color and subtle sweetness with hints of burnt toffee and dark fruit make it perfect for huge beers like Dopplebocks, barley wine, Quads, and dark imperial styles.
Patagonia Caramel 35L Chile Patagonia Caramel 35L gives a warm, sweet caramel character and rich golden colors.
Patagonia Caramel 45L Chile Patagonia Caramel 45L brings a more intense but less sweet caramel quality as well as a deeper bronze-gold color than lighter roasts.
Patagonia Caramel 55L Chile Patagonia Caramel 55L will impart complex notes of toffee with hints of biscuit and bready malt.
Patagonia Caramel 70L Chile Patagonia Caramel 70L is excellent in dark Belgian styles, brown ales, Bock, or other beers where a sweet cocoa- and-dark fruit character with rich color is desired.
Patagonia Caramel 90L Chile Patagonia Caramel 90L creates a profile of burnt sugar and raisins with saturated red-amber color, perfect for dark lagers, Abbey ales, and big porters or stouts.
Patagonia Chocolate 350L Chile Patagonia Chocolate 350L is a lighter-colored chocolate malt with very mild roasty flavor and pleasant coffee/ baking chocolate overtones. At low rates imparts rich red color, darker at up to 15%. Use for mild, red and amber ales, traditional bitters, as well as darker beers of all types.
Patagonia Coffee 230L Chile Patagonia Coffee 230L is a medium-roasted malt, in between amber and brown malt and pale chocolate malt. Deep brown color with warm coffee, biscuit and cocoa-like flavors and aromas. Great for dark Belgian ales, porters, stouts, and other intensely flavored styles.
Patagonia Dark Chocolate 450L Chile Patagonia Dark Chocolate 450L brings more intense bitter character and deeper color. Essential for porter, stout, and other black beers, but can also intensify color and add complexity to red and amber styles when used at lower rates.
Patagonia Extra Pale Malt Chile Patagonia Extra Pale malt features medium proteolytic alteration, lower FAN and lower Kolbach Index, and has good modification of sugars and enzymatic power. This malt is comprised of a blend of at least two barley varieties: Sebastian / Barke / Scarlett. Extra Pale Ale also features low DMS due to higher oven temperatures and lower diastasic power.
Patagonia Munich Chile Produced from two-row spring barley (Sebastian, Barke, and Scarlett) influenced by to the unique Andean-Pacific climate of Chile, Patagonia Munich malt can be used as a standalone base malt for dark lagers and other malty styles, or at a smaller ratio as a color and flavor intensifier for many beer styles or spirit washes.
Patagonia Pale Ale Chile Patagonia Pale Ale malt is an excellent all-purpose base malt for all craft beer styles, accented with the terroir of the Chilean Andes. Good modification and rich flavor, with a typical saccharification time of 15 minutes makes this malt a terrific addition to any grist.
Patagonia Perla Negra 340L Chile Patagonia Perla Negra 340L is a unique, 100% huskless natural product made from selected barley from the Patagonia. Through a specialized process, the husk is completely removed and the grain gently toasted to develop flavors and aromas with less bitterness and astringency. It features a low roast taste with mild bitterness with mellow chocolate notes mixed with coffee and nuts. Free from the intense acrid flavor, phenolic bitterness, and astringency typical of roasted barley, this is a very unique specialty malt that has huge potential. Perfect for any dark beers, but especially Stouts, Porters, Black IPA’s, and even Bocks and Oktoberfest/Märzen style beers.
Patagonia Pilsen Chile Malting and brewing in Chile has its basis in German traditions brought to South America in the 19th century - and Patagonia Pilsen malt is the foundation of German influence in Chilean beer culture. Produced from Sebastian, Barke, or Scarlett barley varieties, its high proteolytic alteration provides a high amount of FAN. Ideal for all-malt as well adjunct lagers, blonde ales, and any other light-colored style where a fine malt flavor is required.
Patagonia Vienna Chile Produced from two-row spring barley (Sebastian, Barke, and Scarlett) influenced by to the unique Andean-Pacific climate of Chile, Patagonia Vienna malt can be used as a standalone base for amber lagers and ales, or at a smaller ratio to impart golden color and a light warm biscuit flavor to many beer styles or spirit washes.
Patagonia Wheat Malt Chile Patagonia Wheat Malt is ideal for enhancing texture and foam stability at lower percentages, or at higher rates for wheat beers or whiskies.
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 (Smoked) Malt Belgium Features: Treated by being smoked during kilning over a fire made from peat moss. Usage: Scottish ale, porters, smoked beer, special beers. Characteristics: Imparts a distinctive smoky, spicy aroma and flavor, typical for classic German beer styles. The smoked beer brewed with smoked malt tastes like a forest fire - but in a good way!! It has a rich head and a mouth feel similar to sparkling ale.
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.
Pelton (Pilsner-style) Malt North America This Pilsner malt is the perfect choice for creating premium lagers, light ales, or as a light, flavorful base to your next homebrew. Pelton (pronounced - pel·tin) produces a complex, slightly grassy, and crisp wort which comes from the small terroir in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique heirloom variety of barley inside a 2 mile radius around their own malthouse. Inside their malthouse, their processing innovation of Mechanically Floor Malting producing a consistency and depth of flavor that creates a premium, artisan line of malts. 1.8°L. G060K, C060I, W060I
Pilsen 2RS Malt Belgium Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.
Pilsen 2RS Malt (Organic) Belgium Features: The lightest coloured organic Belgian malt. Produced from the finest European 2-row spring barley from certified organic cultivation. Kilned up to 80- 85°C. Usage: For clear and pale organic beers. Excellent in many lighter styles such as pilsner, American and European lagers, Belgian ales and wheat beers Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Organic Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.
Pilsen 6RW Malt Belgium Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.
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 France Light in color and low in total protein, MFB Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion.
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.
Pilsener Canada Processed from the finest Canadian two-row available, this very low protein base malt may be used in all types of European style beers, not only for Pilsner.
Pilsener Lager Malt United Kingdom The main ingredient of lager beers.
Pilsner Malt Canada A principal ingredient of cask ales using heritage barleys.
Pilsner Malt Finland and Poland Pilsner Malt is made from 2-row spring barley. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80-85 °C. Pilsner malt flavour is usually described as malty, slighty nutty and sweet. Applications: Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications. For all kind of whiskies. The color of pilsner malt is low.
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 Europe Basic malt. This light IREKS brewing malt is suitable for the production of light beers and, in addition, forms the basis for most types of beer. It is characterized by a light colour combined with a high enzymology and high extract contents.
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 New Zealand Gladfield Pilsner malt is made from 2 row English and European bred barley varieties. Only plump low protein barley is used which allows for higher extract potential and helps eliminate potential protein haze issues in the beer. Carefully controlled kilning gives a clean malty character with out too much colour. Gladfield Pilsner malt has sufficient diastatic power to convert the addition of 10-20% coloured malts but it is not designed for large amounts of unmalted adjuncts. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes.
Pilsner Malt Excellent base for producing Pilsner and Lager type beers.
Pilsner Malt Well modified, good attenuation.
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.
Pilsner Malt Winter Europe Basic malt. This light IREKS brewing malt is made from the best two-row winter brewing barley. It is suitable for the production of light beers and, in addition, forms the basis for most types of beer. It is characterized by a light colour combined with a high enzymology and high extract contents.
Pilsner Zero Malt Poland Viking Pilsner Zero Malt is made from 2-row null-LOX spring barley. As a special feature in null-LOX varieties is that Lipoxygenase activity is zero, affecting positively on flavor stability of beer. barley. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80-85 °C. Pilsner malt flavour is usually described as malty, slighty nutty and sweet. Applications: Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications. The color of pilsner malt is low.
Pot Still Rye Malt Finland Pot still rye malt has gone through special steeping, germination and kilning programs to promote high enzyme activity to support good behavior during pot still process. Applications: Designed for rye pot still whisky process but may also be used in beer manufacturing.
Premium 2-Row Malt United States Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.
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 Active Malt Finland The unique characteristics of this exceptional malt are based on a special variety and a complex malting process with a curing temperature over 100° C. Applications: Viking Red Active Malt is ideal malt for any ales, dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste, but also boosting up the red tinted colors.
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.
RedBack Malt New Zealand RedBack Malt is a unique malt made by Gladfield Malt. This malt is prepared using a special process before going into the roaster, and then roasted until Maillard reactions occur. The wort colour is bright with good clarity but most importantly is a lovely red hue. RedBack Malt gives a lovely malty dried fruit and toasted flavour to the finished beer. The wonderful red colour is added to the beer without imparting an opalescence that can occur with other similar malts. RedBack Malt is also used to increase body and head retention in the finished beer due to the lower modification level and saccharification in the roaster. It can be used up to 15%, and compliments a range of base malts.
Rimrock (Vienna-Style Spring Rye) Malt North America Grassy? Spicy? It’s time to toss those over-used flavor descriptors to the wayside and experience malted rye that is in a class of its own. Rimrock is gently-kilned to a rich orange hue and has a warm bread flavor with notes of graham and honey. This rustic malt has a slight aromatic and herbal character that will remind you of the High Desert frontier. Rimrock comes from the small terroir in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique rye inside a 2 mile radius around their own malthouse. Inside their malthouse, their processing innovation of Mechanically Floor Malting producing a consistency and depth of flavor that creates a premium, artisan line of malts. 4.8°L. G066K, C066I, W066I
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 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 America Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
Roasted Barley United Kingdom A typical ingredient of Irish dry 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 UK
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 New Zealand Roasted Barley, as the name suggests, is made from unmalted barley. It has a slightly darker colour than our Gladfield Chocolate Malt range and is ideally suited for use in a Dry Stout. Roasted Barley adds a lovely rich roast flavour and dark espresso like flavours to brewed beer. Like all roasted malts, it should be used fresh to get the best out of it.
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 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 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 New Zealand Our Roasted Wheat Malt is produced by roasting unmalted wheat.Using Gladfield Roasted Wheat is an excellent way to impart roasted coffee and chocolate flavours without adding any of the bitterness that can sometimes come from using Roasted Barley or Chocolate Malts. This malt is a great addition to any darker beer style.
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 Poland Viking Rye is produced from high quality rye. The malting process does not differ much from pilsner malt production. Flavor contribution: Viking Rye Malt gives bready and honey flavor. Applications: Viking Rye Malt can be used in breweries, in specialty rye beers, Rye Lager, Rye Ale. The malt gives golden colour and typical rye flavor. We recommend to keep the dosage of Rye Malt under 7% to avoid wort separation problems.
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.
Rye Malt Canada At a rate of 10-20%, Canada Malting Rye will lend an interesting gratingly, slightly spicy flavor. As is true of malted wheat, malted rye is higher in protein, higher in beta-glucans and is without an outer hull which can lead to a very sticky mash prone to settling. We suggest brewing with a portion of our Canada Malting 6-Row or rice hulls in your mash to help loosen your grain bed.
Rye Malt New Zealand Our malted rye is produced from locally grown irrigated Rye corn. The rye is malted with the same care as our other malts and modifies beautifully in the kiln. Our rye malt imparts the traditional rye flavours and slight spiciness to beers, along with a clean dry finish. We recommend a starting percentage of 10% that can then be increased up to 50% for more rye flavours.
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.
Shaniko (White Winter Wheat) Malt North America The wait is finally over: Mecca’s white winter wheat “Shaniko,” provides your beer a super-rich and creamy cloud of flavor. Perfect for hazy IPAs and wheat beers, Shaniko (pronounced -shA·nih·kO) tastes like cookie dough right off the spoon. This refined wheat malt comes from the small terroir in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique wheat inside a 2 mile radius around their own malthouse. Inside their malthouse, their processing innovation of Mechanically Floor Malting producing a consistency and depth of flavor that creates a premium, artisan line of malts. C064I, W064I, G064K
Shepherds Delight Malt New Zealand Shepherds Delight Malt has a concentrated or intense deeper flavour than our Aurora Malt. It will provide a potent bready, toasted, cola flavour with a lingering fruity sweetness and red hue to the brewed beer. This malt should be used sparingly because it gives a powerful malt flavour to the beer similar to a decoction mash. Using too high a concentration of this malt could lead to bitterness in the final beer. We recommend combining Shepherds Delight Malt with our Vienna Malt to give a balancing sweetness.
Smoked Malt Poland Smoked malts are produced from 2 row spring malting barley, null lox variety. The flavours of these malts are as with pilsner malt with rather strong smoky flavor depending on type of wood used for smoking. We can use apple, beech, cherry, sweet cherry and pear wood delivered from ecological, clean areas. Due to relatively low processing temperatures, enzymatic activities and other good brewing properties are maintained. Applications: In the brewing Smoked Malts can be considered as pilsner malt with a special aroma as Smoked Malts flavor and taste profile is not too overwhelming. Smoked Malts can be also used in bakeries as a spice.
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
Smoked Malt, Cherry Wood North America Intense smoke, smooth, sweet — Cherrywood smoked malt; use in smoke beers or develop complexity and flavor in other styles.
Smoked Malt, Mesquite North America Intense smooth mesquite smoke flavor — Sweet and smooth; use to develop complexity or intense smoke flavor.
Smoked Wheat Malt Poland Smoked Wheat Malt is produced by using the oak from the unique, natural areas located in the north-east of Poland. These are called “Polish Green Lungs”. Smoke from oak gives the malt specific and delicate aroma. Due to relatively low processing temperatures, enzymatic activities and other good brewing properties are maintained. Applications: In the brewing Smoked Malts can be considered as pilsner malt with a special aroma as Smoked Malt’s flavor and taste profile is not too overwhelming. Smoked Malts can also be used in bakeries as a spice.
Sour Grapes Malt New Zealand Gladfield’s Sour Grapes Malt is designed to be used to adjust pH in the brew house mash. Sour Grapes Malt is produced by encouraging lactic growth during germination from naturally present bacteria on the grain, and then washing the malt in a lactic bath using the same Lactobacillus strain, before kilning. As a guide, 1% of this milled malt will drop mash pH by 0.1. It can also add a mild lactic sourness to the brewed beer. We recommended between 1% and 5% of our Sour Grapes Malt is used to achieve target mash pH.
Special Aromatic Malt France Specially designed for MFB’s Belgian brewers. Selected French 2-row barley undergoes a particular malting process which favors the development of a very pronounced malt aroma. This malt will lend a pleasant aromatic malt taste, reinforced by a soft and mellow mouthfeel.
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 B Malt Belgium Features: Very special Belgian dark malt, obtained through specific double drying process. Usage: Abbey ales, Trappist ales, dubbels, porters, brown ales, doppelbocks. Recommended proportion: 10%. Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.
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 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.
Stout Malt Primarily for brewing stouts.
Superior Pale Ale Malt Canada A higher color, 2-Row malt. This malt is very well modified malt is aromatic and perfect for ales of all types.
Superior Pilsen Malt Canada Produced from selected lots of premium Canadian grown Copeland barley, Canada Malting Superior Pilsen is low in total protein, high in extract and low in color which makes it a perfect base malt for lagers of all types.
Supernova Malt New Zealand Supernova malt is a new roasted malt from Gladfield that adds nutty, toasted caramel flavours to a beer. It can be used as a replacement for traditional crystal malts to change the flavour characteristics and reduce the beers residual sweetness. We start this malt with Canterbury winter barley and take it through our germination process before it is roasted to develop flavour and colour.
Swaen© Ale Europe Swaen©Ale is used to correct over-pale malts, to produce “golden” beer and to improve palate fullness. For this a steeping degree of 44 to 46% is used, the malt is normally modified and not over modified, it is cured at 90-95°C and thereby a colour of 6 to 9 EBC is obtained. It’s not just a darker base malt but a unique part of your unique recipes. Swaen©Ale is in harmony with our specialty malts for your craft beers. Results: Produces excellent Lagers, Ales
Swaen© Amber Europe Obvious choice for colouring and malty flavours, for every type of beer. Allows the flavour of malts to come through especially biscuit hints. Also imparts bread scent and taste. Similar to Munich malt but with more intense aroma. Results: Strong, sweet malt flavour, golden hue produces excellent Pilsners, Lagers and Ales.
Swaen© Lager Europe The lightest in colour. Swaen©Lager can be easily mashed with a single-temperature infusion. Has a strong, sweet malt flavour and perfect nature to be used as base malt. Brings sweet malt flavour & enzymatic power. Results: Strong, sweet malt flavour, light golden hue, produces excellent Pilsner and Lager.
Swaen© Melany Europe Obvious choice for colouring and malty flavours for every type of beer. Allows the flavour of malts to come through, especially biscuit hints. Also imparts bread scent and taste. Similar to Munich malt but with more intense aroma. Results: Strong, sweet malt flavour, golden hue produces excellent Pilsner, Lager, Ale.
Swaen© Munich Dark Europe Swaen©Munich Dark imparts the basis of the dark beer character. When you’re looking for distinct malty flavour for strong colours & body your malt is the Swaen©Munich Dark. Perfect for traditional darker beers. Even brings deeper colours than Munich Light. Processing barley with higher protein content. Intensive germination at temperatures of 18-20°C, higher degree of steeping of 45-48%. A moist-warm initial drying or withering. Curing temperature of 95 to 105°C for 4-5 hrs. Provides the basis for the dark beer character, is used up to 100% of the grist. Results: Enhanced dark beer body, head and aroma.
Swaen© Munich Light Europe Processing barley with higher protein content. Intensive germination at temperature of 18°C, higher degree of steeping of 45-48%. A moist-warm initial drying or withering. Curing temperature of 95 to 105°C. Provides the basis for the dark beer character is used up to 100% of the grist. Swaen©Munich Light imparts the basis of the dark beer character. If you’re looking for distinct malty flavour for strong colours & body your best choice is Swaen©Munich Light. Perfect for traditional dark beers. Results: Enhanced dark beer body, head and aroma.
Swaen© Pilsner Europe Swaen©Pilsner is an obvious choice for base malt, for every type of beer. Strong, sweet malt flavour, and sufficient enzymatic power. Allows the flavour of specialty malts to come through. High quality raw material for your excellent beers. Results: Strong, sweet malt flavour, light golden hue, produces excellent Pilsners and Lagers.
Swaen© Vienna Europe Our Vienna malt is perfect to correct over-pale malts, to produce „golden” beer and to improve palate fullness. It has richer flavour of malt and grain than Pilsner malt, at the same time increasing the body and the fullness of the beer. Swaen©Vienna has sufficient enzymatic activity to be used with combination of large proportion of special malts. Also adds subtle aromas of toffee. Results: Smooth taste, golden colour, full body.
Toasted Pale Malt Great Britain Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
Toffee Malt New Zealand We make our unique Toffee Malt by taking a lower to mid-range nitrogen winter or autumn barley variety, roasting the resulting malt at very low temperatures, and then caramelise the malt. The low temperature and slower roasting produces a malt with a very light colour, a chewy consistency, with honey or toffee flavours. Our Toffee Malt is very popular. Not only does it add a wonderful malty, honey toffee flavour to lighter coloured beers but it also enhances beer stability, body and mouthfeel.
Traditional Ale Malt Well modified, full flavor.
Vanora (Vienna-style) Malt North America This Vienna- style malt shines in Vienna, Oktoberfest, and Marzen beers. Vanora (pronounced - vuh·nor·uh) is a high-kilned malt that is aromatically-rich, contributing slight walnut flavors and deep, golden hues to your beer. Vanora comes from the small terroir in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique Heirloom variety of barley inside a 2 mile radius around their own malthouse. Inside their malthouse, their processing innovation of Mechanically Floor Malting producing a consistency and depth of flavor that creates a premium, artisan line of malts. 6.0°L. C062I, W062I, G062K
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 Canada This mellow kilned malt is the missing link between a Pale and Munich malt. It is ideal for any amber beer,adding a balanced malty character.
Vienna 2RS Malt Belgium Features: Belgian Vienna base malt. Lightly kilned at up to 85-90°C with shorter "cure" duration. Usage: All beer styles, Vienna lager. To enhance colour and aroma of light beers Characteristics: Imparts a maltier and a more grainy flavour than Pilsen malt and adds subtle aromas of caramel and toffee. Vienna malt is kilned at slightly higher temperatures than Pilsen malt. As a result Vienna malt gives a deeper golden colour to the beer increasing at the same time body and fullness. Due to the higher kilning temperature, the enzyme activity of Vienna Malt is slightly lower than that of Pilsen malt. However, the enzymes are sufficient to support the addition of high amounts of specialty malts.
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 Finland and Poland Vienna malt is cured at slightly higher temperatures than pilsner malt. Consequently Vienna Malt gives a golden colored beer and increases body and fullness. Due to the higher curing temperature, the enzyme activity of Vienna Malt is slightly lower than that of Pilsner Malt. Flavor of Vienna malt is subtle including maltiness, some sweetness and hints of caramel aromas. Slightly nutty sensations can also be found. Applications: Vienna Malt is well suited for relatively pale colored beers. Typical application is to enhance the color and aroma of light beers. Vienna also has its own beer type, Vienna lager, which is famous for its deep golden color and malty taste.
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 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 Europe Basic malt. This brewing malt does not only enhance the golden beer colour, it also increases its full-bodied taste. In this way, it is very well suited for Export and Märzen.
Vienna Malt United States Processed like Munich malt with a shorter “cure” duration. Color is 3° to 4° ASBC.
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 France This malt will reinforce the color and aroma of all beer styles, particularly Eastern European and German style beers, and brings out a pleasant malty taste.
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 New Zealand Gladfield Vienna has a kiwi twist but still has the normal characteristics of typical Vienna malt. The germination and kilning allows a sweeter maltier character with out over doing it. It is ideal for darker lagers or Märzen style beers. The Gladfield Vienna goes well with Gladiator and Toffee giving a big white head and lovely golden redy lager for that drinkable session beer.
Vienna Malt Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.
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 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® 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 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 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 CaraRed® Germany Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
Wheat Canada Our plump, malted soft white Wheat is used in wheat beer or as an additional source for beer body and head retention at levels up to 10%. It is of low protein and has a typical color of 2.0 Lov.
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 Finland and Poland Wheat malt is made from high quality wheat. Varieties suitable for the brewing purposes are used. The malting process does not differ much from pilsner malt production. Final air-on temperature is normally between 72-80 °C. Applications: Wheat malt is used mainly for wheat beers and some other top fermented beers. Wheat malt is also used for lager beers for flavor enrichment and to improve foam stability. Typical rate of usage is around 50 % of the grist for wheat beers and appr. 20 % for the premium lagers.
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 Belgium Features: Belgian wheat malt. Kilned at up to 80- 85°C. Usage: Wheat beers, white, light beers, beers with low or no alcohol. Recommended proportion: 40%. Characteristics: Enhances the peculiar taste of wheat beers. Wheat malt is essential in making wheat beers, but is also used in malt-based beers (3–5%) thanks to its protein that gives the beer a fuller mouth feel and enhanced beer head stability.
Wheat Malt France Contributes higher extract, improved foam and head retention, and improved flavor to light beers and wheat beers.
Wheat Malt Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
Wheat Malt New Zealand Gladfield Wheat Malt is produced from an old English wheat variety that modifies very well. The resulting malt gives clean light coloured wort.
Wheat Malt Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
Wheat Malt Dark Europe Wheat Malt dark serves to intensify the brown hues and malt aromas in wheat beers and other top-fermented beer specialities.
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 Light Europe Wheat Malt is distinct due to a very high extract content and it hardly influences the colour of the beer. It is suitable as a basis for wheat beers and as a component for top-fermented beers such as Ale, Kölsch, Alt and Multi Cereal Beers.
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.
White Wheat Malt Canada Made with superior grade white wheat for the production of traditional German Wiessbier and American Wheat Beer. This malt can also be used for added head retention and mouth-feel in ay beer.
WhiteSwaen© Classic Europe Imparts special taste of wheat beers. This wheat malt is essential in making wheat beers but is also used in barley malt-based beers (3–5%) thanks to its protein level that gives the beer a fuller mouthfeel and enhanced head stability. Very rapidly cured at 80°C to avoid increased colour formation. Produces smooth, sparkling beers which emphasize the typical top fermented beer and wheat aroma. Results: Excellent wheat beers with aromas, perfect for styles. Typical top-fermented aroma.
Wickiup (Hard Red Spring Wheat) Malt North America Wickiup wik·ee·up is the missing link in creating classic wheat beers; Wickiup provides a deeply rich, "Cream of Wheat" wort with a hint of bread crust and brown sugar. Details: Color: 3.7 SRM, PPG: 37. C071I, W071I, G071K