Base Malts and Specialty Grains

Cargill Malt • North America

Cargill Red Wheat

Made from Hard Red Spring Wheat grown in the Midwest, Cargill Red Wheat is best used when brewing white or traditional weizen beers.

• Yield: 36.4 oe
• Color: 3 L

Cargill Malt • North America

Cargill Special Pale

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.

• Yield: 36.0 oe
• Color: 3.5 L

Cargill Malt • North America

Cargill Two-Row Pale

This malt is well modified, clean tasting, and moderate in total protein. It will provide you consistent brewhouse performance for all beer styles.

• Yield: 34.8 oe
• Color: 2 L

Cargill Malt • North America

Cargill White Wheat

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.

• Yield: 37.3 oe
• Color: 2.9 L

Castle Malting • Belgium

CastleCrystal® Malt

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.

• Yield: 34.1 oe
• Color: 57.05 L

Crisp • United Kingdom

Chocolate

Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.

• Yield: 33.8 oe
• Color: 630 L

Dingemans

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.

• Yield: 28.0 oe
• Color: 340 L

Malteries Franco-Belges • France

Chocolate Malt

This malt reinforces the color of dark beers such as porters and stouts.

• Yield: 33.1 oe
• Color: 347.2 L

Beeston • UK

Chocolate Malt

Roasted coffee flavor.

• Yield: 32.1 oe
• Color: 400 L

Castle Malting • Belgium

Chocolate Malt

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.

• Yield: 32.8 oe
• Color: 340.05 L

Thomas Fawcett • UK

Chocolate Malt

Roasted coffee flavor.

• Yield: 31.2 oe
• Color: 375 L

Breiss • North America

Chocolate Malt

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.

• Yield: 31.1 oe
• Color: 350 L

Muntons • UK

Chocolate Malt

• Yield: 32.0 oe
• Color: 477.157 L

French & Jupp's Ltd.

Chocolate malt

Mild smoky flavours.

• Yield: 31.5 oe
• Color: 498.566 L

Pauls Malt

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.

• Yield: 31.9 oe
• Color: 452.5 L

Bairds Malt • United Kingdom

Chocolate 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: 475 L

Simpsons • United Kingdom

Chocolate Malt

Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.

• Yield: 30.2 oe
• Color: 456.853 L

Joe White Maltings

Chocolate Malt

Product Code: 1110

• Yield: 32.9 oe
• Color: 302.34 L

Breiss • North America

Chocolate Malt (Organic)

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.

• Yield: 32.1 oe
• Color: 350 L

Chocolate Rye Malt

Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.

• Yield: 28.1 oe
• Color: 245 L