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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 561 to 580 of 656 grains.

Dingemans

Roasted Wheat (Tarwe Mout Roost 27)

Dingemans Roasted Wheat is a slightly roasted wheat that will lend nutty, bread-like flavors.

  • Yield: 34.6 oe
  • Color: 12 L

Thomas Fawcett • UK

Roasted Wheat Malt

German-grown top-quality wheat. Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds deep-opaque color and complex flavors to very dark ales. Recommended Quantities: Up to 5% Suitability (beer styles): Ales only: Dunkelweizen, Altbier, specialty ales

  • Yield: 31.6 oe
  • Color: 365 L

Meussdoerffer

Rost Malt

This dark, aromatic malt is used for coloring and improving body and malt aroma of dark beers.

  • Yield: 30.6 oe
  • Color: 185 L

Thomas Fawcett • UK

Rye Ale Malt

German-grown top-quality rye. Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.

  • Yield: 35.8 oe
  • Color: 2.7 L

Simpsons • United Kingdom

Rye Crystal

Seasonal autumn flavour – sweet and malty with warm bread-crust flavours.

  • Yield: 32.0 oe
  • Color: 157.36 L

America

Rye Malt

Often used in German Ales and specialty beers

  • Yield: 28.1 oe
  • Color: 4.7 L

Briess • North America

Rye Malt

Deep red color with a distinctive earthy flavor. Characteristics & Applications: • Because of its pronounced rye flavor, we using in 5% increments until desired flavor is achieved. • Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist. Over 20% a slow lautering time may be experience. Add rice hulls when using more than 20%.

  • Yield: 33.0 oe
  • Color: 3.7 L

Weyermann® • German

Rye Malt

German-grown top-quality rye (2004 harvest). Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.

  • Yield: 34.5 oe
  • Color: 2 L

Canada Malting • Canada

Rye Malt

At a rate of 10-20%, Canada Malting Rye will lend an interesting gratingly, slightly spicy flavor. As is true of malted wheat, malted rye is higher in protein, higher in beta-glucans and is without an outer hull which can lead to a very sticky mash prone to settling. We suggest brewing with a portion of our Canada Malting 6-Row or rice hulls in your mash to help loosen your grain bed.

  • Yield: 37.6 oe
  • Color: 2.3 L

Gladfield • New Zealand

Rye Malt

Our malted rye is produced from locally grown irrigated Rye corn. The rye is malted with the same care as our other malts and modifies beautifully in the kiln. Our rye malt imparts the traditional rye flavours and slight spiciness to beers, along with a clean dry finish. We recommend a starting percentage of 10% that can then be increased up to 50% for more rye flavours.

  • Yield: 37.0 oe
  • Color: 4.06091 L

Viking Malt • Poland

Rye Malt

Viking Rye is produced from high quality rye. The malting process does not differ much from pilsner malt production. Flavor contribution: Viking Rye Malt gives bready and honey flavor. Applications: Viking Rye Malt can be used in breweries, in specialty rye beers, Rye Lager, Rye Ale. The malt gives golden colour and typical rye flavor. We recommend to keep the dosage of Rye Malt under 7% to avoid wort separation problems.

  • Yield: 34.5 oe
  • Color: 3.5533 L

Meussdoerffer

Sauer Malt

Produced with natural lactic acid bacteria, Meussdoerffer Sauer Malt may be used to adjust mash pH, which will intensify fermentation and preserve the light color and flavor stability in Pilsner type beers.

  • Yield: 32.1 oe
  • Color: 3.5 L

Cargill Malt • North America

Schreier Six-Row Pale

The preferred base malt for adjunct-based American lager and wheat beers.

  • Yield: 33.7 oe
  • Color: 1.8 L

Cargill Malt • North American

Schreier Two-Row Pale

This malt is well modified, clean tasting, and moderate in total protein. An excellent base malt for all beer styles.

  • Yield: 34.6 oe
  • Color: 2 L

Mecca Grade • North America

Shaniko (White Winter Wheat) Malt

The wait is finally over: Mecca’s white winter wheat “Shaniko,” provides your beer a super-rich and creamy cloud of flavor. Perfect for hazy IPAs and wheat beers, Shaniko (pronounced -shA·nih·kO) tastes like cookie dough right off the spoon. This refined wheat malt comes from the small terroir in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique wheat 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. C064I, W064I, G064K

  • Yield: 37.9 oe
  • Color: 3 L

Gladfield • New Zealand

Shepherds Delight Malt

Shepherds Delight Malt has a concentrated or intense deeper flavour than our Aurora Malt. It will provide a potent bready, toasted, cola flavour with a lingering fruity sweetness and red hue to the brewed beer. This malt should be used sparingly because it gives a powerful malt flavour to the beer similar to a decoction mash. Using too high a concentration of this malt could lead to bitterness in the final beer. We recommend combining Shepherds Delight Malt with our Vienna Malt to give a balancing sweetness.

  • Yield: 34.2 oe
  • Color: 162.436 L

Weyermann® • German

Smoked Malt

German-grown two-row spring barley (2004 harvest). Product Characteristics: Unique in the world. Initially formulated specifically for the traditional Bamberg Rauchbier (Bamberg Smoked Beer). Can be used for any kind of lager or ale with a complex flavor. Carefully dried over hot, smoky ambers of well-aged beech wood to achieve characteristic smoky flavor, while preserving relatively pale color. Suitable for beers of all strengths, from “regular” to Märzen to Doppelbock. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Bamberg-style Rauchbier, unfiltered barley-based lagers. Ales: Alaskan smoked, Scottish

  • Yield: 33.6 oe
  • Color: 2.2 L

Hoepfner Malz

Smoked Malt

Suitability (beer styles): Lagers: Bamberg-style Rauchbier, unfiltered barley-based lagers. Ales: Alaskan smoked, Scottish

  • Yield: 34.8 oe
  • Color: 2.33962 L

Viking Malt • Poland

Smoked Malt

Smoked malts are produced from 2 row spring malting barley, null lox variety. The flavours of these malts are as with pilsner malt with rather strong smoky flavor depending on type of wood used for smoking. We can use apple, beech, cherry, sweet cherry and pear wood delivered from ecological, clean areas. Due to relatively low processing temperatures, enzymatic activities and other good brewing properties are maintained. Applications: In the brewing Smoked Malts can be considered as pilsner malt with a special aroma as Smoked Malts flavor and taste profile is not too overwhelming. Smoked Malts can be also used in bakeries as a spice.

  • Yield: 33.4 oe
  • Color: 0 L

Briess • North America

Smoked Malt, Cherry Wood

Intense smoke, smooth, sweet — Cherrywood smoked malt; use in smoke beers or develop complexity and flavor in other styles.

  • Yield: 34.6 oe
  • Color: 5 L

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