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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 521 to 540 of 656 grains.

Gambrinus Malting • Canada

Pilsener

Processed from the finest Canadian two-row available, this very low protein base malt may be used in all types of European style beers, not only for Pilsner.

  • Yield: 35.4 oe
  • Color: 1.55 L

Simpsons • United Kingdom

Pilsener Lager Malt

The main ingredient of lager beers.

  • Yield: 34.9 oe
  • Color: 1.52284 L

Weyermann® • German

Pilsner Malt

German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • Yield: 34.0 oe
  • Color: 2.05 L

Hoepfner Malz

Pilsner Malt

Excellent base for producing Pilsner and Lager type beers.

  • Yield: 35.6 oe
  • Color: 1.5 L

International Malting

Pilsner Malt

Well modified, good attenuation.

  • Yield: 35.6 oe
  • Color: 1.54717 L

Rahr • Canada

Pilsner Malt

A principal ingredient of cask ales using heritage barleys.

  • Yield: 35.3 oe
  • Color: 2 L

Powells Malt • Australia

Pilsner Malt

Pilsner Malt is used as the base malt for the classic Pilsner, Kolsch and Lager styles. Pilsner Malt has a relatively low curing temperature of 85 degrees, which is sufficient to remove most of the grassy flavours arising from oxidized lipids. The predominant flavour is malty biscuit, and beers made from Pilsner Malt are clean, full-bodied with light colour.

  • Yield: 35.0 oe
  • Color: 1.52284 L

Gladfield • New Zealand

Pilsner Malt

Gladfield Pilsner malt is made from 2 row English and European bred barley varieties. Only plump low protein barley is used which allows for higher extract potential and helps eliminate potential protein haze issues in the beer. Carefully controlled kilning gives a clean malty character with out too much colour. Gladfield Pilsner malt has sufficient diastatic power to convert the addition of 10-20% coloured malts but it is not designed for large amounts of unmalted adjuncts. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes.

  • Yield: 35.8 oe
  • Color: 1.82741 L

Viking Malt • Finland and Poland

Pilsner Malt

Pilsner Malt is made from 2-row 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 flavour is usually described as malty, slighty nutty and sweet. Applications: Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications. For all kind of whiskies. The color of pilsner malt is low.

  • Yield: 34.4 oe
  • Color: 1.77665 L

Ireks • Europe

Pilsner Malt

Basic malt. This light IREKS brewing malt is suitable for the production of light beers and, in addition, forms the basis for most types of beer. It is characterized by a light colour combined with a high enzymology and high extract contents.

  • Yield: 34.9 oe
  • Color: 1.77665 L

Weyermann® • German

Pilsner Malt (Organic)

Pilsner Malt is produced from German grown two-row Spring barley from certified organic cultivation. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials.

  • Yield: 34.0 oe
  • Color: 2.05 L

Ireks • Europe

Pilsner Malt Winter

Basic malt. This light IREKS brewing malt is made from the best two-row winter brewing barley. It is suitable for the production of light beers and, in addition, forms the basis for most types of beer. It is characterized by a light colour combined with a high enzymology and high extract contents.

  • Yield: 34.9 oe
  • Color: 3.5 L

Viking Malt • Poland

Pilsner Zero Malt

Viking Pilsner Zero Malt is made from 2-row null-LOX spring barley. As a special feature in null-LOX varieties is that Lipoxygenase activity is zero, affecting positively on flavor stability of beer. 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 flavour is usually described as malty, slighty nutty and sweet. Applications: Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications. The color of pilsner malt is low.

  • Yield: 35.1 oe
  • Color: 1.82741 L

Viking Malt • Finland

Pot Still Rye Malt

Pot still rye malt has gone through special steeping, germination and kilning programs to promote high enzyme activity to support good behavior during pot still process. Applications: Designed for rye pot still whisky process but may also be used in beer manufacturing.

  • Yield: 35.2 oe
  • Color: 0 L

Great Western • United States

Premium 2-Row Malt

Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.

  • Yield: 35.0 oe
  • Color: 2 L

Bairds Malt • United Kingdom

Premium Pilsen Malt

Premium Pilsen Malt is used for brewing all malt Premium Lagers. There is an emphasis on low protein and relatively low S/T. This ensures good extract levels, no haze problems and low DMS potential. Steeping and germination are carefully controlled to prevent excessive modification and to preserve head retention values in the beer. Kilning of the green malt is carefully programmed to prevent excessive colour formation and to stabilise that colour, so that colour pick-up on wort boiling is restricted and yet sufficient heat is applied to ensure that DMS potential is limited. Although mainly intended for all malt beers, there is sufficient diastatic power to convert a limited amount of adjunct. Care will have to be taken that too much adjunct is not used or flavour could be impaired. Also, excessive dilution of soluble nitrogen could result in yeast nutrition problems, causing poor fermentation or flavour defects due to diacetyl for example.

  • Yield: 35.0 oe
  • Color: 1.5 L

Weyermann® • German

Premium Pilsner Malt Extra Pale

German-grown two-row spring barley (2004 harvest) Varieties: Barke & Scarlett Product Characteristics:Perfect foundation grist for all extra pale lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer

  • Yield: 35.2 oe
  • Color: 4.7625 L

Viking Malt • Finland

Red Active Malt

The unique characteristics of this exceptional malt are based on a special variety and a complex malting process with a curing temperature over 100° C. Applications: Viking Red Active Malt is ideal malt for any ales, dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste, but also boosting up the red tinted colors.

  • Yield: 34.2 oe
  • Color: 17.7665 L

Rahr • Canada

Red Wheat

Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • Yield: 38.5 oe
  • Color: 3.2 L

Briess • North America

Red Wheat Malt

Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • Yield: 35.0 oe
  • Color: 2.3 L

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