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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 181 to 200 of 656 grains.

Hoepfner Malz

Caramel Dark

Often used to improve body and head retention.

  • Yield: 32.6 oe
  • Color: 47.6226 L

Meussdoerffer

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.

  • Yield: 32.8 oe
  • Color: 50 L

Meussdoerffer

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.

  • Yield: 32.1 oe
  • Color: 25 L

Hoepfner Malz

Caramel Light

Best used in light to medium colored lagers such as Mai-Bock and Marzen.

  • Yield: 32.8 oe
  • Color: 11.7736 L

Briess • North America

Caramel Malt 10L

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.

  • Yield: 31.6 oe
  • Color: 10 L

Briess • North America

Caramel Malt 120L

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.

  • Yield: 30.8 oe
  • Color: 120 L

Breiss • North America

Caramel Malt 120L (Organic)

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.

  • Yield: 30.8 oe
  • Color: 120 L

Briess • North America

Caramel Malt 20L

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.

  • Yield: 31.1 oe
  • Color: 20 L

Briess • North America

Caramel Malt 35L

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.

  • Yield: 31.2 oe
  • Color: 35 L

Briess • North America

Caramel Malt 40L

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.

  • Yield: 31.2 oe
  • Color: 40 L

Briess • North America

Caramel Malt 50L

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.

  • Yield: 31.2 oe
  • Color: 50 L

Briess • North America

Caramel Malt 60L

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.

  • Yield: 31.2 oe
  • Color: 60 L

Briess • North America

Caramel Malt 60L (Organic)

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.

  • Yield: 31.2 oe
  • Color: 60 L

Briess • North America

Caramel Malt 80L

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.

  • Yield: 31.1 oe
  • Color: 80 L

Briess • North America

Caramel Malt 90L

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.

  • Yield: 31.3 oe
  • Color: 90 L

Malteries Franco-Belges • France

Caramel Munich 120 Malt

These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.

  • Yield: 34.1 oe
  • Color: 116.1 L

Malteries Franco-Belges • France

Caramel Munich 40 Malt

These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.

  • Yield: 33.2 oe
  • Color: 41.3 L

Malteries Franco-Belges • France

Caramel Munich 60 Malt

These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.

  • Yield: 34.6 oe
  • Color: 58.6 L

Briess • North America

Caramel Munich 60L

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.

  • Yield: 31.9 oe
  • Color: 60 L

Malteries Franco-Belges • France

Caramel Munich 80 Malt

These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.

  • Yield: 34.1 oe
  • Color: 78.5 L

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