Base Malts and Specialty Grains

Great Britian

English 2-row Lager

• Yield: 34.9 oe
• Color: 1.4 L

Great Britain

English 2-row Munich

Used for extra flavour and colour in nitro-keg ales.

• Yield: 34.9 oe
• Color: 6 L

Great Britain

English 2-row Pale

All English Ales. Workhorse of British Brewing. Infusion Mash.

• Yield: 35.8 oe
• Color: 2.5 L

Great Britian

English 2-row Pils

Pilsner base malt.

• Yield: 33.9 oe
• Color: 1.75 L

Great Britian

English 2-row Vienna

• Yield: 33.9 oe
• Color: 3.5 L

Great Britain

English Amber Malt

Roasted malt used in British milds, old ales, brown ales, nut brown ales.

• Yield: 30.1 oe
• Color: 35 L

Great Britian

English Black Roast

Adds a heavy roast flavor and dark color.

• Yield: 25.3 oe
• Color: 525 L

Great Britain

English Brown Malt

Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.

• Yield: 30.1 oe
• Color: 65 L

Great Britain

English Chocolate Malt

Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

• Yield: 32.0 oe
• Color: 475 L

Great Britain

English Mild Ale

Dry, nutty malty flavor. Promotes body. Use in English mild ales.

• Yield: 34.9 oe
• Color: 2.75 L

Great Britian

English Wheat Malt

Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.

• Yield: 35.8 oe
• Color: 2.25 L

Viking Malt • Finland

Enzyme Malt

Enzyme Malt is produced either from 2-row or 6-row spring barley. The steeping and germination conditions are chosen to promote enzyme release and synthesis. The kilning program is designed to preserve enzyme activity as possible. Applications: Enzyme Malt is recommended to use when high portion of adjuncts is used in a brewing process. It is also suitable for production of quality grain whisky and pure alcohol. It can also be used for adjusting the Falling Number of baking flour. In order to optimize ethanol yield, Enzyme Malt can be delivered as blends of varieties with different enzyme spectra.

• Yield: 32.0 oe
• Color: 0 L

Gambrinus Malting • Canada

ESB Pale

Our 'Extra Special British' Pale malt is malted for brewers seeking the unique flavor imparted by British Pale Malt. Gambrinus has modified its malting process to give you a distinct malt, traditionally found only on the British Isles.

• Yield: 35.7 oe
• Color: 3.5 L

Crisp • United Kingdom

Euro Pils

• Yield: 36.2 oe
• Color: 1.2 L

Pauls Malt

Extra Dark Crystal

Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.

• Yield: 32.6 oe
• Color: 135 L

Simpsons • United Kingdom

Extra Dark Crystal Malt

Ale colour and flavour adjustment tailored to requirement.

• Yield: 31.3 oe
• Color: 160 L

Muntons • UK

Extra Pale Maris Otter Blend

• Yield: 35.6 oe
• Color: 1.92893 L

Briess • North America

Extra Special Malt

Burnt sugar, woody, prune flavors. Characteristics & Applications: • Provides distinctive flavors associated with darker, high gravity beers like Doppelbock. • Can be used to enhance standard or lighter gravity beers to provide a richer, more complex flavor profile. • Special processing develops unique Burnt Sugar, Woody, Prune flavors distinctive to Extra Special Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

• Yield: 31.9 oe
• Color: 130 L

Meussdoerffer

Farb Malt

Roasted at high temperatures to produce a strong, nearly black malt, Meussdoerffer Farb Malt is used to add color and smoky / burnt flavors to dark beers, such as stouts and porters.

• Yield: 31.1 oe
• Color: 500 L

Simpsons • United Kingdom

Finest Pale Ale Malt

A principal ingredient of cask ales using heritage barleys.

• Yield: 35.6 oe
• Color: 1.52284 L