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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 421 to 440 of 656 grains.

Castle Malting • Belgium

Munich 25 EBC Malt

Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.

  • Yield: 34.7 oe
  • Color: 9.7 L

Castle Malting • Belgium

Munich 2RS Malt

Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.

  • Yield: 34.8 oe
  • Color: 6.1 L

Gambrinus Malting • Canada

Munich 30 Lov.

A very deeply-kilned Munich malt with color and flavor characteristics of roasted malt and the normally associated mellowness of Munich malt. Perfect for beer needing that hint of redness. The color is 30 Lov and is recommended to be used up to 30% depending on the desired flavor and color intensity.

  • Yield: 35.3 oe
  • Color: 32.5 L

Germany

Munich Malt

Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • Yield: 32.9 oe
  • Color: 9.7 L

Beeston

Munich Malt

Used for dunkel lagers.

  • Yield: 33.9 oe
  • Color: 5 L

Durst

Munich Malt

Often used to enhance body and aroma of dark beers, such as Bock and Bavarian Dark.

  • Yield: 35.0 oe
  • Color: 17 L

Dingemans

Munich Malt

Dingemans Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma, and an orange-amber color. This malt can make up to 100% of the grain bill, but low diastatic power makes this malt unsuitable for use with adjuncts.

  • Yield: 34.6 oe
  • Color: 5.5 L

Meussdoerffer

Munich Malt

Produced with graduated kiln temperatures resulting in higher color and aromatic notes, Meussdoerffer Munich may be used to enhance body and aroma of dark beers, such as Bock and Bavarian Dark.

  • Yield: 36.9 oe
  • Color: 5.5 L

Hoepfner Malz

Munich Malt

Munich may be used to enhance body and aroma of dark beers, such as Bock and Bavarian Dark.

  • Yield: 35.6 oe
  • Color: 7.62264 L

International Malting

Munich Malt

Traditional European style.

  • Yield: 36.2 oe
  • Color: 4.98113 L

Simpsons • United Kingdom

Munich Malt

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

  • Yield: 34.7 oe
  • Color: 10.1523 L

Crisp • United Kingdom

Munich Malt

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

  • Yield: 34.8 oe
  • Color: 17 L

Bairds Malt • United Kingdom

Munich Malt

This malt is used in the production of dark Dunkel Lagers, which are dark in colour with a brownish tinge. Munich malt is only a part of the grist, along with pale Lager malt and perhaps Caramalt. The malt is a well modified Lager malt, which is kilned in such a way, that modification continues during kilning and very high finishing heats (105 -120°C) are used to produce the characteristic colour and flavour.

  • Yield: 33.6 oe
  • Color: 5 L

Powells Malt • Australia

Munich Malt

Munich Malt is used in production of dark, aromatic and full-bodied lagers, Marzen, Oktoberfest, Bock and Double Bock styles. Munich Malt is produced by stewing green malt, then kilning at temperatures up to 100-110 degrees. The curing regime is designed to preserve some of the enzyme activity necessary for mash conversion, while providing the colour necessary for darker, fuller beers. The pyrazines produced from this process give rise to a distinctive nutty flavour and aroma.

  • Yield: 34.8 oe
  • Color: 10.1523 L

Canada Malting • Canada

Munich Malt

Produced in the traditional European method, Canada Malting Munich malt is made by “stewing” germinating 2-Row malt, then kilning it at 200°F, providing color and aromatics without introducing caramel/crystal flavors. This malt is a fantastic addition to amber and dark beers.

  • Yield: 35.9 oe
  • Color: 10 L

Malteries Franco-Belges • France

Munich Malt

Made from premium French 2-Row barley, this highly modified malt reinforces the taste, color and mouth-feel of Bock beers, Oktoberfest/Marzen beers and Porters. This malt is popular with MFB's German customers such as Paulaner and Lowenbrau.

  • Yield: 36.2 oe
  • Color: 6.7 L

Gladfield • New Zealand

Munich Malt

Gladfield Munich malt is germinated similar to the Vienna malt using slightly higher nitrogen barley to create more intense colour through greater maillard reactions. This is achieved with a kilning regime that includes higher levels of moist air recirculation during the early and intermediate stages of the kilning cycle followed by high final curing temperatures. The resulting malt is rich, sweet, toasty and biscuity with a touch of breadiness.

  • Yield: 36.1 oe
  • Color: 8.0203 L

Ireks • Europe

Munich Malt

Basic malt. The ancient form of malt. Dark kiln-dried, malt-aromatic and highly modified, it fulfils the demands of dark beers, but is also suitable as an additive to vary the beer colour and the aroma profile of light beers.

  • Yield: 34.4 oe
  • Color: 10.1523 L

Weyermann® • German

Munich Malt Type 1 (Organic)

Organic Munich Malt Type 1 is produced from German grown two-row Spring barley from certified organic cultivation. Based on its strong flavor and the characteristic color, this malt is mainly used for producing dark beers. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials.

  • Yield: 34.2 oe
  • Color: 6 L

Weyermann® • German

Munich Malt Type 2 (Organic)

Organic Munich Malt Type 2 is produced from German grown two-row Spring barley from certified organic cultivation. Based on its strong flavor and the characteristic color, this malt is mainly used for producing dark beers. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials.

  • Yield: 34.9 oe
  • Color: 9 L

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