When you are ambitious enough to commence your own beer making project from scratch, you'll need brewing grains and malts, which are abundantly available here at MoreBeer! Fresh beer ingredients like this really do make a difference, resulting in a more rewarding finished product. We offer a choice of more than 75 different types of malts, barley and grains, as well as nine types of flaked brewing grains and rice hulls. Flaked maize helps to lighten the body and color of a beer, flaked barley aids in the creation of a lighter color and superior head retention in a beer and flaked wheat improves the head retention of a beer. With so many different options of grains and malts, the amount of creativity amateur homebrewers can explore is almost infinite. Most brewing malts are available in weights ranging from 1-, 3-, 5- and 10-pound bags. We also offer bulk brewing grains, usually coming in 50 and 55 lb sacks.
1.8 - 3.1 °L - Viking Malt - Viking Oat Malt is a traditionally malted oat that comes with natural large husks that improve the lautering process. Viking Oat Malt has a soft flavor impact while adding a creamy, velvety mouthfeel to your beer and improving head retention. Highly recommended if you're brewing a Hazy IPA, Belgian Wit, or any other style where a light haze in the finished beer is desired. Use as up to 30% of grain bill.
Viking Malt is one of the largest malting companies in the world and the largest roaster of specialty malts. They are the main malt supplier to the famous Carlsberg brewery. Viking is not well known in the USA because they haven't had good US distribution. Because MoreBeer! and MoreBeer! Pro is directly importing thousands of tons of malt we are stoked to offer you Northern European malt quality from one of the best malting companies in the world at lower than domestic malt pricing.
Viking Malt has 6 malthouses in areas where distinctive Nordic barley are sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The advantage of northern European malt is lower protein levels, good kernel size, and less amount of pesticides used due to the cold winters.
Malt Specification:
Moisture % - max. 7.0
Extract fine % dm - min. 60.0
Color °L - 1.8 - 3.1
See the Documents tab below for Product Information and Typical Analysis.
60 °L - Viking Malt - Raisins, prunes, and brown sugar are flavors we get from this malt. Caramel 150 is the equivalent of Crystal or Caramel 60 in color but very different flavor. We love this malt and think it is dynamite in rich brown ales, killer in Dubbels, and perfect in any darker style where you want that rich background. By comparison Viking Caramel 100 has flavors of sweet wort which are more traditional in flavor but none of the sweet raisin in 150. On the other side, Caramel 200 still has raisin and prune but it is has the beginning of a burnt characteristic.
Viking Caramel Malts are made from green malt . A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention.
Caramel Malts are well suited for winter beers, ale-type beers and other aromatic beers like dark lagers and stouts. Small amounts can be used for color adjustment and flavor enrichment of pale lagers as well. Compared to Cara Plus, Caramel Malts have a stronger character.
Malt Specification:
Moisture % - max. 6.0
Extract fine % dm - min. 75.0
Color °L - 53.1-60.6
See the Documents tab below for Product Information and Typical Analysis.
16-23 °L - Viking Malt - Shortbread cookies, fresh biscuits, toasted bread, and grape nuts are used to describe Viking Cookie Malt. Perfect for building layers of flavor in malty beers. Closest equivalent from other malt houses would be biscuit malt but we think it is softer with more depth of flavor. One commercial brewery swears by it for their Pastry Stout.
Producted by roasting high quality pilsner malt. The amylolytic activity of Cookie Malt is negligible. Typical dosage rate of Cookie Malt is normally under 20%.
Malt Specification:
Moisture % - max. 6.0
Extract fine % dm - min. 72.0
Color °L - 16-23
See the Documents tab below for Product Information and Typical Analysis.
Pilsner Zero Malt can be used as up to 100% of your grain bill for any style of beer from traditional pilsners to modern IPAs
Made from 2-row null-LOX spring barley with zero Lipoxygenase activity which improves flavor stability and extends shelf life of finished beer
Malt flavor is very close to traditional pilsner malt and usually described as malty, slightly nutty and sweet
Viking Malt is one of the largest premium malting companies in the world and the main malt supplier to the famous Carlsberg brewery
Color Specification: 1.7–2.2°L
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. 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 very close to traditional pilsner malt and usually described as malty, slightly nutty and sweet. Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications.
Viking Malt is one of the largest malting companies in the world and the largest roaster of specialty malts. They are the main malt supplier to the famous Carlsberg brewery. Viking is not well known in the USA because they haven't had good US distribution. Because MoreBeer! and MoreBeer! Pro is directly importing thousands of tons of malt we are stoked to offer you Northern European malt quality from one of the best malting companies in the world at lower than domestic malt pricing.
Viking Malt has 6 malthouses in areas where distinctive Nordic barley are sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The advantage of northern European malt is lower protein levels, good kernel size, and less amount of pesticides used due to the cold winters.
Malt Specification:
Moisture % - max. 5.0
Extract fine % dm - min. 80.0
Color °L - 1.7-2.2
Protein % dm - max. 11.5
Sol. nitrogen mg/100g - max. 750
Free amino nitrogen mg/l - 130–180
Beta-glucan mg/l - max. 200
Friability % - min. 80
Diastatic power WK dm - min. 250
For more information on brewing with null-LOX malts, click here to read BYO's article "LOX-less Malts: Their impact on staling and head retention".
See the Documents tab below for Product Information and Typical Analysis.
23 - 31°L - Weyermann® - Weyermann® CaraAmber® is ideal for the production of deep red to amber beers. Provides both an amber color and a sweet, caramel malt flavor. It also provides a full body and a nice, malty aroma to the beer. Use up to 20% in your mash.
EBC: 60-80
Lovibond: 23-31
Usage: to 20%
Moisture: 3.0-4.5%
Total Nitrogen: 10.0-12.0%
Extract% (dry basis): 78-81
Soluble Nitrogen Ratio: N/A
4.3 °L - Briess Malting - This is an amazing malt from Briess that will add an intense smooth, sweet, smoky character to your beer. The malt is smoked using Cherry wood, and on top of the classic smoke flavors, there will be an absolutely fantastic flavor and aroma of Bacon! Very hard to go wrong making a smoked beer with this malt. 10 - 20% of the grist will give a pronounced smoke character, and using more is only recommended for darker beer styles.
370 °L - Briess Malting - This is a dehusked roasted malt that provides intense color without adding much (if any) astringency. This malt can add a subtle roasted flavor to a schwarzbier or Black IPA, or can be used sparingly to darken amber ales or porters.
See attached Document for Typical Malt Analysis
21-27 °L - Bairds Malt - A British crystal malt that can be used in a variety of beers. Slightly different flavor than American or Belgian Crystal malts. Can be used in recipes calling for British Crystal.
SRM 30-37
5 °L - Briess Malting - light roast and mild sweetness flavor. This malt adds a creamy mouthfeel to the finished beer, and imparts a light blonde to golden color depending on usage level. Perfect for Stouts, Scotch Ales, Brown Ales, New England IPAs and any other beer where enhanced mouthfeel and toasty, oaty flavor is desired. Suggested usage level is 10 - 30% of the malt bill.
10% of malt bill - imparts light blonde hue. Subtle nutty and toasty aroma with notes of breakfast cereal.
20% of malt bill - imparts blonde hue. Roasted oat aroma with delicate toasty malt character and creamy mouthfeel.
30% of malt bill - imparts golden blonde hue. Pronounced toast oat aroma and roasted character. Full viscous body
Example Malt Analysis:
Color: 5° L
Moisture %: 3 max
Extract % d.b: 75.0
Diastatic Power: 0° Lintner
See attached Document for Typical Malt Analysis
132 - 170 °L - Weyermann® - Helps to build the body of a beer, while also adding an improved malt aroma. A great specialty malt to be used in stouts, porters, and bocks.
162 - 226 °L - Simpsons Malt - A brown malt with flavors of, you guessed it, Coffee! This malt will contribute to a smooth mouthfeel, and will add rich flavorful coffee notes to your favorite stouts, porters, or browns.
75 °L - Great Western - Crystal 75L is used in some Amber Ales, Red Ales, Brown Ales, and as the Crystal malt in many darker beers such as Porter and Stouts.
300 - 375 °L - Weyermann® - Carafa® Special malts are de-husked prior to the roasting process, which leads to full flavored grain without the harsh bitterness and astringency typically associated with dark color grains. Up to 5% of grist.
6.1 - 8 °L - Weyermann® - Weyermann® Dark Wheat is a gently kilned malt made from high-quality German wheat. It contributes a mild golden color to wort and a robust malty-sweet flavor with notes of bread, biscuit, toffee, and caramel. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can also improve head formation and retention, depending upon the other grist constituents. In top-fermented beers, Weyermann® Dark Wheat malt performs especially well, adding creaminess, body, and complex wheat flavors. Weyermann® Dark Wheat malt has a somewhat 'drier', more complex character than pale wheat malts. It's the signature malt for Bavarian Dunkelweizen, and perfect for Weizenbocks, Kölsch, and Altbiers. (6.2-8.1 L)
2.8 °L - Weyermann® - Beech wood smoked malt from Germany. Intended for use in Rauchbiers, it is also good in heavy Scotch Ales where the affect on flavor is a little more mild than the Peat Smoked malt. Flavor will come through nicely when steeped.
2.7 °L - Fawcett Malting - A traditional English barley variety known for its slightly bready flavor.
Example Malt Analysis:
Moisture % 3.0
FGE (dry)% 80.5
Color (L) 2.3 - 3.0L
2.6 °L - Canada Malting Company. Perfectly suited for New England-style IPAs and Belgian Wits. Oat Malt has a high haze for intentionally cloudy beers. The perfect balance between easy lautering, high turbidity and rich oat flavor. Combines the flavors of traditional Pale Ale malt and toasty granola.
Suitable for up to 65% of the grain bill. Use as 5 - 10% of the bill to add a light haze without significant impact on the beer's flavor. 20 - 50% will add significant turbidity and increase sweet, toasty flavor and added mouthfeel.
Canada Malting is the largest malt company in Canada, producing approximately 400,000 metric tons of malt per year for brewers and distillers around the world—from the largest of multinational organizations to the smallest of craft brewers—as well as for food processors. In addition to their malt plants in Calgary, Montreal and Thunder Bay, they own and operate nine country elevators through Canada Malting Grain group.
Moisture %: 4.3
Protein Total %: 11
Color °L: 2.3 - 2.9
Extract FG Dry: 60 - 64
Turbidity: 65 - 80
Beta-Glucan: 125 - 160
See the Documents tab below for Product Information and Typical Analysis.
90 °L - Briess Malting - Briess caramel, or crystal, malt provides pronounced caramel flavors along with raisiny, or prune like characteristics. It's color contribution will be red to deep red hues.
For Typical Malt Analysis, refer to the Document Tab.
1.5 °L - Simpson - Smoked with Peat Moss, this malt is perfect for use in Scotch Ales. Use of this malt will provide a nice spicy, smokey aroma and flavor to your beer.
3.9-5.8 °L - Viking Malt - Viking Golden Ale Malt is a unique malt that contributes malty, cookie, sweet, nutty flavors to any beer where you want a more complex malt base. The name arrives from the fact that it gives beer a wonderful golden hue when used 50/50 in conjunction with pils or pale base malt. This malt is highly modified making it very easy to convert.
Viking has done research that when Golden Ale malt is combined 50/50 with Viking Pils the resulting flavor graph is nearly identical to Maris Otter malt.
In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons.
Malt Specification:
Moisture % - max. 5.0
Extract fine % dm - min. 80.0
Color °L - 3.9-5.8
Protein % dm - max. 11.5
Free amino nitrogen mg/l - min. 130
Kolbach index % - min. 43
Friability % - min. 85
See the Documents tab below for Product Information and Typical Analysis.
488-563 °L - Viking Malt - Viking Black Malt is produced by roasting pilsner malt. Final temperature is more than 392˚F. The amylolytic activity of Black Malt is zero. The amount of fermentable extract is low. The flavor of Black Malt is harsh but less acrid than that of roasted barley. Burnt and smoky flavors are strong.
Black Malt is used in dark beers like stouts and porters, mainly for its strong coloring ability. Normally portions 1–2% give a remarkable increase in color without significant change in flavor. By raising the percentage of Black Malt in malt bill the changes in taste can be found quickly. Dosage rates more than 10% are rare.
In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons.
Malt Specification:
Moisture % - max. 5.0
Extract fine % dm - min. 65.0
Color °L - 488-563
See the Documents tab below for Product Information and Typical Analysis.
20 °L - Viking Malt - Viking Caramel 50, which is a 20 Lovibund colored malt, is a perfect choice for adding a light maltiness to lighter colored ales and lagers. 50 will help with flavor stability, foam quality and head retention.
Viking Caramel Malts are made from green malt . A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention.
Malt Specification:
Moisture % - max. 6.0
Extract fine % dm - min. 75.0
Color °L - 17.4-21.2
See the Documents tab below for Product Information and Typical Analysis.
10 °L - Viking Malt - Viking Caramel Malts are made from green malt . A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention.
Caramel Malts are well suited for winter beers, ale-type beers and other aromatic beers like dark lagers and stouts. Small amounts can be used for color adjustment and flavor enrichment of pale lagers as well. Compared to Cara Plus, Caramel Malts have a stronger character.
In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons.
Malt Specification:
Moisture % - max. 7.0
Extract fine % dm - min. 75.0
Color °L - 9.9-13.7
See the Documents tab below for Product Information and Typical Analysis.
5.3° L - Briess Malting - Ashburne® Mild can be used as a base malt or high percentage specialty malt. Typical style inclusion would be Mild Ale, Brown Ale, Belgian Ale, and Barley Wine. Slightly darker with a higher dextrin level than Pale Ale Malt that will lend a high residual maltiness / mouthfeel.
25-29 °L - Viking Malt - Viking Red Ale Malt is aromatic malt rich in melanoidins. It is recommended for dark beers to enhance reddish color and aroma. A special malting program is used to ensure the right flavor and aroma through controlled Maillard reaction. Flavor of Red Ale Malt is malty and bitter but also roasted and nutty flavors can be found with long lasting linger. Red Ale Malt is also slightly acidic. The amylolytic activity of Red Ale Malt is low.
Red Ale Malt is strongly aromatic malt, with coloring capability. It is ideal for special ales like APA, IPA, Red Ale and Dark Lagers. Recommended usage is up to 20% of the grist.
In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons.
Malt Specification:
Moisture % - max. 5.0
Extract fine % dm - min. 75.0
Color °L - 25-29
See the Documents tab below for Product Information and Typical Analysis.
4.3 °L - Viking Malt - Viking Smoked Malt is produced from 2-row spring malting barley, null-LOX variety. The flavors of these malts are as with pilsner malt with rather strong smoky flavor depending on type of wood used for smoking. Viking uses 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.
In brewing, Smoked Malt can be considered as pilsner malt with a special aroma as Smoked Malt's flavor and taste profile is not too overwhelming.
In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons.
Malt Specification:
Moisture % - max. 9.0
Extract fine % dm - min. 81.0
Color °L - max. 4.3
Protein % dm - max. 11.5
Total phenols ppm - 5.0-10.0
See the Documents tab below for Product Information and Typical Analysis.
4.3 °L - Viking Malt - Viking 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.
In brewing, Smoked Wheat Malt can be used for beer called “grodziskie” and other special beers. Smoked Malt can be also used in bakeries as a spice.
In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons.
Malt Specification:
Moisture % - max. 9.0
Extract fine % dm - min. 81.0
Color °L - max. 4.3
Protein % dm - max. 13.5
Total phenols ppm - 5.0-10.0
See the Documents tab below for Product Information and Typical Analysis.
132-170 °L - Viking Malt - Viking Chocolate Light Malt is produced by roasting from pilsner malt. The amylolytic activity of Chocolate Malt is zero. The amount of fermentable extract is rather low. "Chocolate" refers primarily to the malt's color, not its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty / roasted taste, depending on the amount used. Aromas and tastes of coffee and chocolate can be found and they are well balancing the overall taste.
Chocolate Malt is mainly included in Porters and Stouts, but it can also be used for any other dark colored beers like Dark Ales due to its strong coloring value. Chocolate Malt contributes roasted flavors and aromas with hints of dark chocolate and coffee in any beer. Already with rather low dosage portions a remarkable increase in color can be found together with changes in flavor and aroma. Typical dosage rate of Chocolate Malt is normally under 5–10%.
In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons.
Malt Specification:
Moisture % - max. 5.0
Extract fine % dm - min. 68.0
Color °L - 132-170
See the Documents tab below for Product Information and Typical Analysis.
Due to high demand, the 55 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
12-16 °L - Viking Malt - Viking Red Active Malt is an ideal malt for any ale, dark lager, festival beer or bock where an underlining malty flavor and full bodied taste is desired. Also works well to boost the red tint of your beer. The strong enzyme activity gives good potential for developing recipes with adjuncts or non active malts. If you're aiming for a strong red color, there is no need to dilute this malt down with pale malts. Can be used as 100% base 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. Check the data sheet below under "Documents" for a comparison of the beer color when using Red Active in different dosage rates.
In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons.
Malt Specification:
Moisture % - max. 4.5
Extract fine % dm - min. 79.0
Color °L - 12-16
Protein % dm - max. 12.5
Free amino nitrogen mg/l - min. 140
Sacharification min - max. 20
Diastatic power, WK dm - min. 230
Viking Malt - Viking Enzyme Malt is produced either from 2-row or 6-row spring barley. The steeping and germination conditions are chosen to promote enzyme release and synthesis. The kilning program is designed to preserve enzyme activity as possible.
Enzyme Malt is recommended to use when high portion of adjuncts is used in a brewing process. It is also suitable for production of quality grain whisky and pure alcohol. It can be also used for adjusting the Falling Number of baking flour. In order to optimize ethanol yield Enzyme Malt can be delivered as blends of varieties with different enzyme spectra.
In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons.
Malt Specification:
Moisture % - max. 7.0
Extract fine % dm - min. 76.0
Diastatic power WK dm - min. 620
Alfa-amylase DU dm - min. 70
See the Documents tab below for Product Information and Typical Analysis.
4.3 °L - Viking Malt - The flavor of this malt is as with pilsner malt with hue of peat and smoke. Varieties suitable for peat-curing process are used. Due to relatively low processing temperatures, enzymatic activities and other good brewing properties are maintained.
Viking Lightly Peated Malt can be used in distilleries in whisky production. In the brewing process, as Lightly Peated Malts flavor and taste profile is not too overwhelming, it can be considered as pilsner malt with a special aroma. Lightly Peated Malt can be also used in bakeries as a spice.
In 2016 Viking Malt and Danish Malting Group joined forces to better serve their customers. Now the new Viking Malt is the leading malting company in Northern Europe and supply raw materials and services to the global brewing, distilling and food industries. Viking Malt has 6 malthouses in areas where our distinctive Nordic barley is sourced: in Halmstad, Sweden; Vordingborg, Denmark; Lahti, Finland; Panevezys, Lithuania and in Sierpc and Strzegom, Poland. The annual malting capacity is close to 600 kilotons.
Malt Specification:
Moisture % - max. 9.0
Extract fine % dm - min. 81.0
Color °L - max. 4.3
Protein % dm - max. 11.5
Total phenols ppm - 3.0-10.0
See the Documents tab below for Product Information and Typical Analysis.
Imparts a distinct sweet, malty flavor with a subtle fruity note
Elevated protein content contributes to a fuller-bodied beer and enhances head formation and retention
Use as up to 50% of your grain bill
Rahr White Wheat, crafted from North American soft winter white wheat, imparts a distinct sweet, malty flavor with a subtle fruity note. Its elevated protein content contributes to a fuller-bodied beer and can significantly enhance head formation and retention, depending on the overall grain bill. This particular white wheat malt is also favored for its ease of milling compared to red wheat, and its ability to promote the desirable haze often found in Belgian white beers. It's an excellent choice for brewers aiming to produce any wheat-style beer.
Malt Specification:
Color °L - 2.7-3.8
Moisture % - max. 5.0
Extract fine % dm - min. 80.0
Protein % dm - max. 12.0
Usage Rate - Up to 50%
