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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 601 to 620 of 656 grains.

The Swaen • Europe

Swaen© Munich Dark

Swaen©Munich Dark imparts the basis of the dark beer character. When you’re looking for distinct malty flavour for strong colours & body your malt is the Swaen©Munich Dark. Perfect for traditional darker beers. Even brings deeper colours than Munich Light. Processing barley with higher protein content. Intensive germination at temperatures of 18-20°C, higher degree of steeping of 45-48%. A moist-warm initial drying or withering. Curing temperature of 95 to 105°C for 4-5 hrs. Provides the basis for the dark beer character, is used up to 100% of the grist. Results: Enhanced dark beer body, head and aroma.

  • Yield: 34.6 oe
  • Color: 10.1523 L

The Swaen • Europe

Swaen© Munich Light

Processing barley with higher protein content. Intensive germination at temperature of 18°C, higher degree of steeping of 45-48%. A moist-warm initial drying or withering. Curing temperature of 95 to 105°C. Provides the basis for the dark beer character is used up to 100% of the grist. Swaen©Munich Light imparts the basis of the dark beer character. If you’re looking for distinct malty flavour for strong colours & body your best choice is Swaen©Munich Light. Perfect for traditional dark beers. Results: Enhanced dark beer body, head and aroma.

  • Yield: 34.6 oe
  • Color: 6.85279 L

The Swaen • Europe

Swaen© Pilsner

Swaen©Pilsner is an obvious choice for base malt, for every type of beer. Strong, sweet malt flavour, and sufficient enzymatic power. Allows the flavour of specialty malts to come through. High quality raw material for your excellent beers. Results: Strong, sweet malt flavour, light golden hue, produces excellent Pilsners and Lagers.

  • Yield: 35.0 oe
  • Color: 1.90355 L

The Swaen • Europe

Swaen© Vienna

Our Vienna malt is perfect to correct over-pale malts, to produce „golden” beer and to improve palate fullness. It has richer flavour of malt and grain than Pilsner malt, at the same time increasing the body and the fullness of the beer. Swaen©Vienna has sufficient enzymatic activity to be used with combination of large proportion of special malts. Also adds subtle aromas of toffee. Results: Smooth taste, golden colour, full body.

  • Yield: 34.6 oe
  • Color: 5.32995 L

Great Britain

Toasted Pale Malt

Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.

  • Yield: 31.0 oe
  • Color: 25 L

Gladfield • New Zealand

Toffee Malt

We make our unique Toffee Malt by taking a lower to mid-range nitrogen winter or autumn barley variety, roasting the resulting malt at very low temperatures, and then caramelise the malt. The low temperature and slower roasting produces a malt with a very light colour, a chewy consistency, with honey or toffee flavours. Our Toffee Malt is very popular. Not only does it add a wonderful malty, honey toffee flavour to lighter coloured beers but it also enhances beer stability, body and mouthfeel.

  • Yield: 32.5 oe
  • Color: 6.09137 L

International Malting

Traditional Ale Malt

Well modified, full flavor.

  • Yield: 35.5 oe
  • Color: 2.30189 L

Mecca Grade • North America

Vanora (Vienna-style) Malt

This Vienna- style malt shines in Vienna, Oktoberfest, and Marzen beers. Vanora (pronounced - vuh·nor·uh) is a high-kilned malt that is aromatically-rich, contributing slight walnut flavors and deep, golden hues to your beer. Vanora 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. 6.0°L. C062I, W062I, G062K

  • Yield: 35.1 oe
  • Color: 6 L

Briess • North America

Victory® Malt

Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • Yield: 32.2 oe
  • Color: 28 L

Gambrinus Malting • Canada

Vienna

This mellow kilned malt is the missing link between a Pale and Munich malt. It is ideal for any amber beer,adding a balanced malty character.

  • Yield: 35.0 oe
  • Color: 5.5 L

Castle Malting • Belgium

Vienna 2RS Malt

Features: Belgian Vienna base malt. Lightly kilned at up to 85-90°C with shorter "cure" duration. Usage: All beer styles, Vienna lager. To enhance colour and aroma of light beers Characteristics: Imparts a maltier and a more grainy flavour than Pilsen malt and adds subtle aromas of caramel and toffee. Vienna malt is kilned at slightly higher temperatures than Pilsen malt. As a result Vienna malt gives a deeper golden colour to the beer increasing at the same time body and fullness. Due to the higher kilning temperature, the enzyme activity of Vienna Malt is slightly lower than that of Pilsen malt. However, the enzymes are sufficient to support the addition of high amounts of specialty malts.

  • Yield: 34.4 oe
  • Color: 3.1 L

Briess • North America

Vienna Malt

Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • Yield: 34.0 oe
  • Color: 3.5 L

Weyermann® • German

Vienna Malt

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

  • Yield: 34.1 oe
  • Color: 3.55 L

Durst

Vienna Malt

Uses (beers): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.

  • Yield: 35.0 oe
  • Color: 3 L

Meussdoerffer

Vienna Malt

Higher kilning temperatures give Meussdoerffer Vienna malt its deep golden color and strong malt flavor. Best used in dark lagers and Marzen beer.

  • Yield: 35.5 oe
  • Color: 3 L

Hoepfner Malz

Vienna Malt

Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.

  • Yield: 35.5 oe
  • Color: 3.84906 L

Simpsons • United Kingdom

Vienna Malt

Enhances colour, flavour and aroma.

  • Yield: 34.7 oe
  • Color: 4.06091 L

Bairds Malt • United Kingdom

Vienna Malt

Vienna Malt is used for making dark lager beer of the Vienna or Märzen style, dark in colour with a reddish tinge. Vienna malt usually only forms around 10 -15% of the grist with normal Lager malt and perhaps Caramalt. The malt is a well modified Lager malt, resulting from full steeping and germination. The colour is achieved by kilning at higher temperatures than usual for Lager malts. Because it only forms a part of the grist, diastatic activity is less important.

  • Yield: 34.2 oe
  • Color: 3.5 L

Powells Malt • Australia

Vienna Malt

Vienna Malt is most frequently used in the production of European style golden brown lagers and also in Marzen and Oktoberfest beers. Vienna Malt is produced in a similar manner to Ale Malt, but with higher kilning temperatures. This gives a darker product with strong nutty and toffee flavours. Beers made from Vienna Malt are golden to amber in colour.

  • Yield: 35.0 oe
  • Color: 4.06091 L

Great Western • United States

Vienna Malt

Processed like Munich malt with a shorter “cure” duration. Color is 3° to 4° ASBC.

  • Yield: 34.9 oe
  • Color: 3.5 L

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