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Base Malts and Specialty Grains

Base malts provide the foundation of fermentable sugars for beer, while specialty grains add color, flavor, and character. From pale 2-row barley to rich crystal malts and roasted grains, these ingredients form the backbone of your beer recipe.

Showing 101 to 120 of 656 grains.

Best Malz • Germany

BEST Smoked Malt

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.

  • Yield: 32.8 oe
  • Color: 5.32995 L

Best Malz • Germany

BEST Special X® Malt

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.

  • Yield: 32.4 oe
  • Color: 177.665 L

Best Malz • Germany

BEST Spelt Malt

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.

  • Yield: 0.0 oe
  • Color: 0 L

Best Malz • Germany

BEST Vienna Malt

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.

  • Yield: 34.9 oe
  • Color: 3.8 L

Best Malz • Germany

BEST Wheat Malt

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.

  • Yield: 34.9 oe
  • Color: 2.41117 L

Best Malz • Germany

BEST Wheat Malt Dark

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.

  • Yield: 34.9 oe
  • Color: 9.13706 L

Best Malz • Germany

BEST Wheat Malt Light

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.

  • Yield: 35.9 oe
  • Color: 1.95 L

Gladfield • New Zealand

Biscuit Malt

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.

  • Yield: 32.5 oe
  • Color: 32.9949 L

Castle Malting • Belgium

Biscuit Malt

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.

  • Yield: 33.4 oe
  • Color: 23.05 L

Dingemans

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.

  • Yield: 30.3 oe
  • Color: 22.5 L

Crisp • United Kingdom

Black

Dark color and an astringent smoky flavor.

  • Yield: 32.9 oe
  • Color: 680 L

Briess • North America

Black Barley

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.

  • Yield: 29.8 oe
  • Color: 500 L

Castle Malting • Belgium

Black Malt

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.

  • Yield: 32.1 oe
  • Color: 509.9 L

Beeston • UK

Black Malt

Neutral flavor.

  • Yield: 30.6 oe
  • Color: 500 L

Thomas Fawcett • UK

Black Malt

Black Malt is used in stouts to improve flavor and color.

  • Yield: 31.2 oe
  • Color: 455 L

Bairds Malt • United Kingdom

Black Malt

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.

  • Yield: 30.8 oe
  • Color: 550 L

Pauls Malt

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.

  • Yield: 31.9 oe
  • Color: 547.5 L

Hoepfner Malz

Black Malt

Black Malt is used in stouts to improve flavor and color.

  • Yield: 32.9 oe
  • Color: 434.415 L

French & Jupp's Ltd.

Black Malt

Dark color and an astringent smoky flavor.

  • Yield: 31.5 oe
  • Color: 589.132 L

Briess • North America

Black Malt

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.

  • Yield: 29.8 oe
  • Color: 500 L

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