Base Malts and Specialty Grains

Weyermann® • German

Munich TYPE I

German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout

• Yield: 34.2 oe
• Color: 6 L

Weyermann® • German

Munich TYPE II

German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout

• Yield: 34.3 oe
• Color: 9 L

Castle Malting • Belgium

Munich Wheat Malt

Features: Very special Belgian Wheat malt of Münich type. Kilned at up to 100-105°C. Usage: Dark wheat beer styles, weizenbocks, stouts or in smaller proportions to add body and head retention to other dark ales. Characteristics: Not particularly dark in colour but richer in flavour than the standard Wheat malt. You will have a slimmer, more sparkling beer with a typical Ale aroma.

• Yield: 36.1 oe
• Color: 6.1 L

Great Western • United States

Northwest Pale Ale Malt

A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles.

• Yield: 35.0 oe
• Color: 4.1 L

Weyermann® • Germany

Oak Smoked Wheat Malt

Produced from quality wheat. Carefully dried over hot, smoky ambers of well-aged oak wood to achieve characteristic, while preserving relatively pale color. Flavor: mild, delicate, and well-rounded aroma of oak smoke; malty-sweet; notes of vanilla and honey.

• Yield: 35.3 oe
• Color: 2.5 L

Thomas Fawcett • UK

Oat Malt

• Yield: 30.4 oe
• Color: 2.1 L

OiO™ • Canada

OiO™ Canadian 2-row Pale Ale Malt

Sourced from top-quality Canadian 2-row barley. Mild flavor and excellent versatility. A base malt suitable for any style of beer.

• Yield: 34.8 oe
• Color: 1.75 L

OiO™ • Canada

OiO™ Canadian Wheat Malt

Sourced from top-quality Canadian wheat. Pleasant grainy flavor and improved head retention for ales, or use at higher rates for wheat beer.

• Yield: 34.6 oe
• Color: 0 L

OiO™ • Canada

OiO™ English Maris Otter Blend

A 50/50 blend of Maris Otter and Propino. An ideal base malt for English and American-style ales at up to 100% of grist.

• Yield: 35.8 oe
• Color: 2 L

OiO™ • Canada

OiO™ English Maris Otter Malt

Produced from the famous barley variety for full malty flavor and slightly deeper color. An ideal base malt for English and American-style ales.

• Yield: 35.8 oe
• Color: 2 L

OiO™ • Canada

OiO™ English Pale Malt

Malty, cereal, and sweet. Slightly nutty but with little bitterness or toffee flavor. An ideal base malt for English and American-style ales.

• Yield: 36.2 oe
• Color: 1.8 L

OiO™ • Canada

OiO™ Mild Ale Malt

Due to the kilning regime that this malt goes through, the wort produced is higher in dextrine content than pale malt, resulting in a slightly sweeter, more full-bodied finished beer. The flavor of Mild malt is often described as "nutty," and for this reason it is the perfect base malt for many British ale styles. Because of the higher dextrine content, Mild malt will contribute more body and mouthfeel than standard pale base malts.

• Yield: 35.0 oe
• Color: 4 L

Mecca Grade • North America

Opal 22 (Graham, Cocoa) Malt

Opal 22 packs in heaps of lightly-toasted, graham and chocolate flavor - just think: S’mores around the campfire minus the marshmallow. Use anywhere from 0-100% to add even more depth to your grain bill. This 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. The typical usage rate is 2.5 - 10%, at 70 - 80 DP, it can be used up to 100%. 15.3°L. C065I, W065I, G065K

• Yield: 35.0 oe
• Color: 15.3 L

Mecca Grade • North America

Opal 44 (Caramelized, Toffee) Malt

Opal 44 is your next secret ingredient. Sweet, moderately-toasted, with hints of chocolate; it’s wort is reminiscent of homemade almond roca. This 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. The typical usage rate is 2.5 - 5%, but at 44 DP, it can be used up to 100%. 33.0°L. C067I, W067I, G067K

• Yield: 36.2 oe
• Color: 33 L

Thomas Fawcett • UK

Optic Pale Ale Malt

• Yield: 35.6 oe
• Color: 2.5 L

Viking Malt • Finland and Poland

Organic Black Malt

Organic Black Malt is produced by roasting organic pilsner malt. Final temperature is more than 200˚C. The amylolytic activity of Organic Black Malt is zero. The amount of fermentable extract is low. Applications: Organic Black Malt is used in stouts and porters, mainly for its strong coloring ability. Normally portions 1-2% give a remarkable increase in color without significant change in flavor. By raising the percentage of Organic Black Malt in malt bill the changes in taste can be found quickly. Dosage rates more than 10% are rare.

• Yield: 28.0 oe
• Color: 710.66 L

Great Western • United States

Organic Caramel 60

• Yield: 32.9 oe
• Color: 60 L

Viking Malt • Finland and Poland

Organic Caramel Malt 100

Organic Caramel Malt 100 is made from organic green malt in a roastery. A high degree of caramelization is characteristic of this malt. The amylolytic activity of Organic Caramel Malts is zero. Maillard products formed in the roasting process can act as antioxidants and contribute to flavor stability. Organic Caramel Malt 100 usually improves foam quality and head retention. Applications: Organic Caramel Malt 100 is well suited for winter beers, ale-type beers and other aromatic beers like dark lagers and stouts. Small amounts can be used for color adjustment and flavor enrichment of pale lagers as well.

• Yield: 31.9 oe
• Color: 50.7614 L

Powells Malt • Australia

Organic Malt

Organic malt is used for the production of Organic Ales and Lagers. Organic Malt produces clean, light coloured beer with light maltiness.

• Yield: 34.8 oe
• Color: 1.52284 L

Great Western • United States

Organic Munich

• Yield: 34.3 oe
• Color: 10 L