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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 21 to 40 of 656 grains.

Beeston • UK

Amber Malt

Light biscuity dry flavor.

  • Yield: 32.5 oe
  • Color: 40 L

Joe White Maltings

Amber Malt

Product Code: 1106

  • Yield: 35.4 oe
  • Color: 17.0566 L

Thomas Fawcett • UK

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.

  • Yield: 31.2 oe
  • Color: 36 L

Pauls Malt

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.

  • Yield: 32.6 oe
  • Color: 20 L

Simpsons • United Kingdom

Amber Malt

A traditional malt for dry biscuity finishes to ales.

  • Yield: 32.1 oe
  • Color: 26.3959 L

Castle Malting • Belgium

Amber Malt

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.

  • Yield: 34.5 oe
  • Color: 18.75 L

Bairds Malt • United Kingdom

Amber Malt

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.

  • Yield: 32.8 oe
  • Color: 60 L

America

American 2-row

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

  • Yield: 33.9 oe
  • Color: 1.8 L

America

American 6-row Pale

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.

  • Yield: 32.9 oe
  • Color: 1.8 L

Gladfield • New Zealand

American Ale Malt

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.

  • Yield: 35.5 oe
  • Color: 2.33503 L

America

American Black Patent

Provides color and sharp flavor in stouts and porters.

  • Yield: 25.9 oe
  • Color: 500 L

America

American Black Roast

Adds a heavy roast flavor and dark color.

  • Yield: 26.2 oe
  • Color: 500 L

America

American Caramel 10°L

This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.

  • Yield: 32.9 oe
  • Color: 10 L

America

American Caramel 120°L

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.

  • Yield: 31.0 oe
  • Color: 120 L

America

American Caramel 20°L

Provides color, body, and contributes to foam retention and beer stability.

  • Yield: 32.9 oe
  • Color: 20 L

America

American Caramel 30°L

Provides color, body, and contributes to foam retention and beer stability.

  • Yield: 32.9 oe
  • Color: 30 L

America

American Caramel 40°L

Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • Yield: 32.0 oe
  • Color: 40 L

America

American Caramel 60°L

Mild caramel,nutty flavor, sweet. adds color

  • Yield: 32.0 oe
  • Color: 60 L

America

American Caramel 80°L

Mild caramel,nutty flavor, sweet. adds color(Red Ale)

  • Yield: 32.0 oe
  • Color: 80 L

America

American Caramel 90°L

Mild caramel,nutty flavor, sweet. adds color(Red Ale)

  • Yield: 31.0 oe
  • Color: 90 L

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