Base Malts and Specialty Grains

Chocolate Rye Malt

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

• Yield: 28.1 oe
• Color: 245 L

Weyermann® • German

Chocolate Rye Malt (Organic)

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.

• Yield: 28.3 oe
• Color: 244 L

Weyermann® • German

Chocolate Spelt (Dinkel) Malt

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

• Yield: 17.7 oe
• Color: 197.5 L

Weyermann® • German

Chocolate Wheat Malt

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

• Yield: 28.3 oe
• Color: 375 L

Chocolate Wheat Malt

Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.

• Yield: 35.8 oe
• Color: 412.5 L

Crisp • United Kingdom

Clarity

• Yield: 36.3 oe
• Color: 2.2 L

Castle Malting • Belgium

Coffee Light Malt

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.

• Yield: 33.7 oe
• Color: 94.8 L

Castle Malting • Belgium

Coffee Malt

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.

• Yield: 33.0 oe
• Color: 189.15 L

Bairds Malt • United Kingdom

Crystal 100

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.

• Yield: 32.2 oe
• Color: 100 L

Great Western • United States

Crystal 120

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.

• Yield: 30.3 oe
• Color: 120 L

Crisp • United Kingdom

Crystal 120

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

• Yield: 33.3 oe
• Color: 120 L

Great Western • United States

Crystal 15

A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.

• Yield: 29.0 oe
• Color: 15 L

Crisp • United Kingdom

Crystal 15

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

• Yield: 33.3 oe
• Color: 15 L

Muntons • UK

Crystal 150

• Yield: 32.2 oe
• Color: 150 L

Great Western • United States

Crystal 150

Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.

• Yield: 30.6 oe
• Color: 150 L

Bairds Malt • United Kingdom

Crystal 150

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.

• Yield: 32.3 oe
• Color: 150 L

Great Western • United States

Crystal 30

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.

• Yield: 29.3 oe
• Color: 30 L

Great Western • United States

Crystal 40

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.

• Yield: 29.6 oe
• Color: 40 L

Crisp • United Kingdom

Crystal 45

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

• Yield: 33.3 oe
• Color: 45 L

Bairds Malt • United Kingdom

Crystal 55

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.

• Yield: 31.8 oe
• Color: 55 L