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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 581 to 600 of 656 grains.

Briess • North America

Smoked Malt, Mesquite

Intense smooth mesquite smoke flavor — Sweet and smooth; use to develop complexity or intense smoke flavor.

  • Yield: 34.6 oe
  • Color: 5 L

Viking Malt • Poland

Smoked Wheat Malt

Smoked Wheat Malt is produced by using the oak from the unique, natural areas located in the north-east of Poland. These are called “Polish Green Lungs”. Smoke from oak gives the malt specific and delicate aroma. 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 Malt’s flavor and taste profile is not too overwhelming. Smoked Malts can also be used in bakeries as a spice.

  • Yield: 33.4 oe
  • Color: 5.07614 L

Gladfield • New Zealand

Sour Grapes Malt

Gladfield’s Sour Grapes Malt is designed to be used to adjust pH in the brew house mash. Sour Grapes Malt is produced by encouraging lactic growth during germination from naturally present bacteria on the grain, and then washing the malt in a lactic bath using the same Lactobacillus strain, before kilning. As a guide, 1% of this milled malt will drop mash pH by 0.1. It can also add a mild lactic sourness to the brewed beer. We recommended between 1% and 5% of our Sour Grapes Malt is used to achieve target mash pH.

  • Yield: 32.8 oe
  • Color: 2.53807 L

Malteries Franco-Belges • France

Special Aromatic Malt

Specially designed for MFB’s Belgian brewers. Selected French 2-row barley undergoes a particular malting process which favors the development of a very pronounced malt aroma. This malt will lend a pleasant aromatic malt taste, reinforced by a soft and mellow mouthfeel.

  • Yield: 37.0 oe
  • Color: 4.2 L

Dingemans

Special B - Caramel malt

The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.

  • Yield: 28.1 oe
  • Color: 147.5 L

Castle Malting • Belgium

Special B Malt

Features: Very special Belgian dark malt, obtained through specific double drying process. Usage: Abbey ales, Trappist ales, dubbels, porters, brown ales, doppelbocks. Recommended proportion: 10%. Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.

  • Yield: 33.2 oe
  • Color: 113.65 L

Briess • North America

Special Roast Malt

Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • Yield: 31.8 oe
  • Color: 50 L

Weyermann® • German

Spelt Malt (Organic)

Organic Spelt Malt is produced from organic certified spelt. Our malts are produced according to the strict „German Purity Law“. We don’t use any genetically manipulated materials.

  • Yield: 34.1 oe
  • Color: 12.05 L

Meussdoerffer

Spitz Malz

Meussdoerffer Spitz is an under modified malt that when used in conjunction with a Pilsner or any other highly modified malt at a rate of 5 - 10%, it will enhance the beer's color and improve head retention.

  • Yield: 34.4 oe
  • Color: 1.5 L

Rahr • Canada

Standard 2-Row

Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • Yield: 36.2 oe
  • Color: 1.8 L

Rahr • Canada

Standard 6-Row

Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • Yield: 34.3 oe
  • Color: 2.3 L

Beeston

Stout Malt

Primarily for brewing stouts.

  • Yield: 34.8 oe
  • Color: 3 L

Bairds Malt • United Kingdom

Stout Malt

As its name implies, Stout Malt is used for brewing Stout beers. Note that the colour is low and often not important, since the colour of Stouts comes from the roasted malt. Steeping, germination and kilning are controlled so that good modification takes place and there is sufficient enzymic development to ensure conversion of the roasted malt and any other adjunct used.

  • Yield: 34.8 oe
  • Color: 3 L

Canada Malting • Canada

Superior Pale Ale Malt

A higher color, 2-Row malt. This malt is very well modified malt is aromatic and perfect for ales of all types.

  • Yield: 35.5 oe
  • Color: 2.75 L

Canada Malting • Canada

Superior Pilsen Malt

Produced from selected lots of premium Canadian grown Copeland barley, Canada Malting Superior Pilsen is low in total protein, high in extract and low in color which makes it a perfect base malt for lagers of all types.

  • Yield: 35.8 oe
  • Color: 1.5 L

Gladfield • New Zealand

Supernova Malt

Supernova malt is a new roasted malt from Gladfield that adds nutty, toasted caramel flavours to a beer. It can be used as a replacement for traditional crystal malts to change the flavour characteristics and reduce the beers residual sweetness. We start this malt with Canterbury winter barley and take it through our germination process before it is roasted to develop flavour and colour.

  • Yield: 34.4 oe
  • Color: 57.868 L

The Swaen • Europe

Swaen© Ale

Swaen©Ale is used to correct over-pale malts, to produce “golden” beer and to improve palate fullness. For this a steeping degree of 44 to 46% is used, the malt is normally modified and not over modified, it is cured at 90-95°C and thereby a colour of 6 to 9 EBC is obtained. It’s not just a darker base malt but a unique part of your unique recipes. Swaen©Ale is in harmony with our specialty malts for your craft beers. Results: Produces excellent Lagers, Ales

  • Yield: 35.0 oe
  • Color: 1.77665 L

The Swaen • Europe

Swaen© Amber

Obvious choice for colouring and malty flavours, for every type of beer. Allows the flavour of malts to come through especially biscuit hints. Also imparts bread scent and taste. Similar to Munich malt but with more intense aroma. Results: Strong, sweet malt flavour, golden hue produces excellent Pilsners, Lagers and Ales.

  • Yield: 33.3 oe
  • Color: 50 L

The Swaen • Europe

Swaen© Lager

The lightest in colour. Swaen©Lager can be easily mashed with a single-temperature infusion. Has a strong, sweet malt flavour and perfect nature to be used as base malt. Brings sweet malt flavour & enzymatic power. Results: Strong, sweet malt flavour, light golden hue, produces excellent Pilsner and Lager.

  • Yield: 35.0 oe
  • Color: 1.77665 L

The Swaen • Europe

Swaen© Melany

Obvious choice for colouring and malty flavours for every type of beer. Allows the flavour of malts to come through, especially biscuit hints. Also imparts bread scent and taste. Similar to Munich malt but with more intense aroma. Results: Strong, sweet malt flavour, golden hue produces excellent Pilsner, Lager, Ale.

  • Yield: 33.3 oe
  • Color: 70 L

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