Base Malts and Specialty Grains

Viking Malt • Finland and Poland

Organic Munich Light Malt

Curing temperatures in the range of 110 – 120 °C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt. Applications: Munich Light Organic Malt is ideal for dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.

• Yield: 33.2 oe
• Color: 8.62944 L

Viking Malt • Finland and Poland

Organic Pale Ale Malt

Organic Pale Ale Malt is made from 2-row spring barley. High degree of modification promotes easy processability. Malt flavor contributes specially to sweet and nutty notes. It is ideal malt for ales and special lagers. The coloring power of Pale Ale Malt is not too strong, which makes it also suitable for subtle color correction of regular lagers. Applications: For all kind of beers or whiskies. The color of the pale ale malt is rather low.

• Yield: 33.6 oe
• Color: 2.79188 L

Great Western • United States

Organic Pilsner

• Yield: 34.8 oe
• Color: 2 L

Viking Malt • Finland and Poland

Organic Pilsner Malt

Organic Pilsner Malt is made from 2-row organic spring barley. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80-85 °C. Pilsner malt flavor is usually described as slightly nutty and bisquit. Applications: Organic Pilsner Malt can be used for all kind of beers or whiskies. The color of the pilsner malt is low.

• Yield: 34.0 oe
• Color: 0 L

Viking Malt • Finland

Organic Wheat Malt

Organic Wheat Malt is made from high quality wheat. Varieties suitable for the brewing purposes are used. The malting process does not differ much from pilsner malt production. Final air-on temperature is normally 72–80 °C. Applications: Wheat malt is used mainly for wheat beers and some other top fermented beers. Wheat malt is also used for lager beers for flavor enrichment and to improve foam stability. Typical rate of usage is around 50% of the grist for wheat beers and appr. 20% for the premium lagers.

• Yield: 34.9 oe
• Color: 2.53807 L

America

Pacific Northwest Wheat

• Yield: 37.7 oe
• Color: 4 L

Gambrinus Malting • Canada

Pale

Our plump 2-row European type Pale malt is the base for all beers. We strive to obtain only the lowest protein malting barley available.

• Yield: 35.6 oe
• Color: 2.3 L

Crisp • United Kingdom

Pale Ale

A principal ingredient of cask ales using heritage barleys.

• Yield: 36.2 oe
• Color: 2 L

Castle Malting • Belgium

Pale Ale 2RS Malt

Features: Belgian light-coloured base malt. Kilning at up to 90-95°C. Usage: Pale ale styles and bitter beers, most traditional English beer styles. Can be used up to 100% of the grist. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavor and additional color. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Pale ale malt is kilned longer and is usually better modified, giving a more pronounced flavour than Pilsen 2RS. The enzymes in Pale ale malt can support the use of non-enzymatic specialty malts.

• Yield: 34.8 oe
• Color: 3.45 L

Briess • North America

Pale Ale Malt

Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

• Yield: 34.8 oe
• Color: 3.5 L

Weyermann® • German

Pale Ale Malt

German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)

• Yield: 34.9 oe
• Color: 3 L

Beeston • UK

Pale Ale Malt

Two row barley.

• Yield: 35.9 oe
• Color: 3 L

Dingemans

Pale Ale Malt

Dingemans Pale Ale malt is fully modified and is easily converted by a single-temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt.

• Yield: 34.6 oe
• Color: 3.25 L

Pauls Malt

Pale Ale Malt

Made from two-row winter barley, Pauls Pale Ale malt is traditionally used in infusion mashing systems to produce amber colored pale ale, bitter, and export styles of beer.

• Yield: 35.0 oe
• Color: 3 L

Rahr • Canada

Pale Ale Malt

A principal ingredient of cask ales using heritage barleys.

• Yield: 35.3 oe
• Color: 3.5 L

Bairds Malt • United Kingdom

Pale Ale Malt

Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.

• Yield: 36.2 oe
• Color: 2.5 L

Malteries Franco-Belges • France

Pale Ale Malt

A standard Pale Ale malt that is low in total protein, high in extract and will contribute clean, malty flavor characteristics. A great base malt for any beer style, especially Belgian style ales.

• Yield: 36.5 oe
• Color: 2.1 L

Viking Malt • Finland and Poland

Pale Ale Malt

Pale Ale Malt is made from 2-row spring barley. High degree of modification promotes easy processability. Flavour contributes specially to malty, sweet and nutty notes. Ideal malt for ales and special lagers. The colouring power of Pale Ale Malt is not too strong, which makes it also suitable for subtle colour correction of regular lagers. Applications: For all kind of beers or whiskies. The colour of the pale ale malt is rather low. Usage rate up to 100 %.

• Yield: 34.4 oe
• Color: 5.5 L

Ireks • Europe

Pale Ale Malt

Basic malt. Due to its slightly stronger colour in comparison to Pilsner Malt, this IREKS brewing malt gives the beers a more golden hue, such as is present in exponents of the Anglo-Saxon beers.

• Yield: 34.4 oe
• Color: 3.04569 L

Crisp • United Kingdom

Pale Chocolate

Roasted coffee flavor.

• Yield: 33.8 oe
• Color: 225 L