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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 401 to 420 of 656 grains.

Gladfield • New Zealand

Medium Crystal

Crystal Malts, also known as Caramel Malts, are used to add colour, flavour and sweetness to beer. Gladfield’s Crystal Malt is made from lower to mid-range nitrogen winter or autumn barley varieties, that are soaked in water, germinated, left wet and then heated. This converts the sugars while they are still in the grain. We then roast our Crystal Malts in our high-tech purpose-built roasting drum making sure that the crystallisation process is even throughout. This gives a sweetness and even colour to the final malt. Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer. It is important to note that our Crystal Malt must be used fresh to get the best results.

  • Yield: 33.9 oe
  • Color: 53.2995 L

Simpsons • United Kingdom

Medium Crystal Malt

Ale colour and flavour adjustment tailored to requirement.

  • Yield: 31.3 oe
  • Color: 55 L

Castle Malting • Belgium

Melanoidin 40 EBC Malt

Features: Belgian Melanoindin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process. Usage: Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales. Characteristics: Very aromatic with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as “turbo Munich”.

  • Yield: 34.5 oe
  • Color: 15.55 L

Castle Malting • Belgium

Melanoidin 80 EBC Malt

Features: Belgian Melanoindin (Melano) malt. Special germination process. Kilned in a special way at up to 130°C. Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process. Usage: Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales. Characteristics: Very aromatic with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as “turbo Munich”.

  • Yield: 34.3 oe
  • Color: 30.65 L

Germany

Melanoidin Malt

Red Ales

  • Yield: 31.0 oe
  • Color: 27 L

Weyermann® • German

Melanoidin Malt

German-grown two-row spring barley (2004 harvest). Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low β- glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock Ales: Amber, Dark, Scottish, Irish Red

  • Yield: 33.7 oe
  • Color: 27 L

Hoepfner Malz

Melanoidin Malt

Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock. Ales: Amber, Dark, Scottish, Irish Red

  • Yield: 35.0 oe
  • Color: 15.5472 L

Powells Malt • Australia

Melanoidin Malt

Melanoidin Malt is used in the production of dark beers, Scottish ales, amber beers, red ales and Irish ales. Melanoidin Malt is produced by allowing well-modified green malt to heat to 40-50 degrees for up to 24 hours at the end of the germination process. The malt is then cured at temperatures exceeding 100 degrees C. Melanoidin Malts give beer a reddish tint, improved fullness and roundness of flavour and enhanced flavour stability.

  • Yield: 33.8 oe
  • Color: 25.3807 L

Mecca Grade • North America

Metolius (Munich-style) Malt

This munich-style malt produces a deep orange & brown color, this malt is the superior choice for brewing traditional styles like Bocks and Munich lagers. Metolius (pronounced - met·OLE·ee·us) - imparts a robust and warming malt profile that tastes exactly like a liquid, toasted, graham cracker. This artisan malt comes from the small terroir in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique heirloom variety of barley inside a 2 mile radius around their own malthouse. Inside their malthouse, their processing innovation of Mechanically Floor Malting producing a consistency and depth of flavor that creates a premium, artisan line of malts. 8.7°L. C063I, W063I, G063K

  • Yield: 34.5 oe
  • Color: 8.7 L

Briess • North America

Midnight Wheat Malt

Midnight Wheat Malt will contribute the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste. Use as replacement to debittered black malt. Excellent in Black IPAs, Schwarzbiers, other dark ales and lagers and for color adjustment in any beer style. 1-2% Minor color adjustment with little to no flavor impact in lighter colored lagers and ales. 2-5% Adds color with subtle, very smooth flavor. 5-10% Use in larger quantities for color plus hints of smooth roasted flavor.—www.Briess.com

  • Yield: 25.0 oe
  • Color: 550 L

America

Midwest Wheat Malt

Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • Yield: 35.8 oe
  • Color: 2 L

Pauls Malt

Mild Ale (Dextrin Malt)

Pauls Mild Ale malt is best suited for infusion mashing. Due to the kilning regime this malt goes through, the wort produced is higher in dextrin content than Pale Ale, resulting in a sweeter finished beer. Best used in Mild Ales and Brown Ales.

  • Yield: 31.2 oe
  • Color: 4 L

Gladfield • New Zealand

Mild Peat Malt

Our high quality pilsner malt smoked over 100% south island peat . With careful control of the peat fire we are able to infuse a large amount of peat flavour without the harsh smokiness often associated with heavily peated malt. This mild peat malt is perfect for use in brewing where balance is the key to effectively using peat malt. This malt can be used up to 100% and adds typical earthy peat flavours.

  • Yield: 35.8 oe
  • Color: 2.03046 L

Moravia

Moravian Well-Modified Pale

Suitable for ales or lagers. It can be used with a single temperature infusion mash schedule.

  • Yield: 36.0 oe
  • Color: 1.8 L

Gambrinus Malting • Canada

Munich 10 Lov.

Seeking a well-balanced malty beer? This plump, sweet and mellow Munich malt is the ideal product for any amber beer. It is specially germinated and kilned to give a color of 10 Lov and may be utilized up to 100% in the grist depending upon the desired color and flavor.

  • Yield: 35.3 oe
  • Color: 10 L

Briess

Munich 10L Malt

Golden orange hue with a robust malty flavor.

  • Yield: 35.1 oe
  • Color: 10 L

Briess • North America

Munich 10L Malt

Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • Yield: 33.3 oe
  • Color: 10 L

Briess • North America

Munich 10L Malt (Organic)

Robust malty flavor. Characteristics & Applications: • Sufficient enzymes for self-conversion in most mash programs. • Provides a smooth yet pronounced malty flavor plus sweetness. • Great in bock beers! • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • Yield: 34.2 oe
  • Color: 10 L

Briess

Munich 20L Malt

Golden orange hue with an intensly malty flavor.

  • Yield: 32.3 oe
  • Color: 20 L

Briess • North America

Munich 20L Malt

Intensely malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • Yield: 32.5 oe
  • Color: 20 L

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