Distilling Malts

Premium Domestic Source: Sourced entirely from 100% US corn. Non-GMO: Meets modern consumer demands for clean-label ingredients. 100% Fermentable: Guarantees a reliable, complete fermentation with no residual sweetness. Neutral Flavor Profile: Will not add any unwanted color, flavor, or aroma to your beverage, protecting your recipe's integrity. High Purity & Solubility: Dissolves quickly and clearly in water. Fuel your fermentation with the cleanest, most reliable sugar on the market. Our Non-GMO, Domestic Dextrose Monohydrate (Corn Sugar) is the industry standard for beverage producers seeking purity, consistency, and high performance. As a simple sugar (glucose), our dextrose is 100% fermentable by yeast. This ensures a rapid and complete fermentation, leaving behind a clean, neutral flavor profile that lets your final product—whether beer, hard seltzer, or wine—shine. We offer competitive pricing on bulk sacks for full-scale production and also provide smaller, conveniently packaged sizes for pilot batches, lab work, or homebrewing. Applications for Your Beverage For Beer Brewers 1. Priming & Bottle Conditioning Dextrose is the classic choice for "priming," or creating natural carbonation in the bottle or keg. We recommend it because it's easy for the yeast to consume and has a perfectly neutral flavor, leaving your beer tasting exactly as you designed it. Standard Use: Use 4-5 oz. of dextrose to prime 5 gallons of beer. Sanitary Prep: Dissolve the sugar in 1-1.5 pints of water and boil for 5 minutes to sanitize before gently mixing it with your beer. 2. Gravity & ABV Boosting Need to hit your Original Gravity (OG) target without affecting flavor? Dextrose is the solution. Clean Addition: Adds fermentable sugars without increasing body, color, or adding the "cidery" taste associated with other sugars. Yield: Adds 1.042 points per pound per gallon (PPG) to your specific gravity.   For Hard Seltzer, Wine & Other Beverages Hard Seltzer: Dextrose is the ideal fermentable base for hard seltzer. Its clean profile and high fermentability create a neutral alcohol base that is perfect for flavoring. Yeast Propagation: Use it as a pure carbohydrate source for growing and propagating yeast slurries. Wine: Can be used to increase the potential alcohol (chaptalization) in wines without adding non-grape flavors. Technical Data and Usage Guides Gravity Calculation PPG: 1.042 (Adds 1.042 to specific gravity when 1 lb. is dissolved in 1 gallon of water) Formula to Hit Target Gravity: Dextrose Needed (lbs.) = (Batch Volume [gal] $\times$ (Target Gravity - Actual Gravity)) / 0.042 Example: To raise 5 gallons from 1.040 to 1.050: (5 x (1.050 - 1.040)) / 0.042 = 1.19 lbs. of dextrose   Carbonation Guide This guide helps you calculate the CO2 volumes added by priming. Total carbonation is the sum of the CO2 retained after fermentation plus the CO2 added by priming. Priming Amount (per 5 gal) CO2 Volumes Added 4 oz 1.48 Volumes 5 oz 1.84 Volumes Residual CO2: Beer fermented at 68°F (20°C) retains ~1.0 volume of CO2. Beer fermented at 50°F (10°C) retains ~1.2 volumes. To convert volumes to g/L: Multiply volumes x 1.96. Suggested CO2 Levels (Volumes)   Cask Ales 1.5 - 2.0 American & English Ales 2.3 - 2.6 Lagers 2.4 - 2.6 Highly Carbonated (e.g., Weissbier) 3.0+ A Note on Packaging: The photo is a sample representation. While the high-quality product inside is always as described, the outer packaging (bag, brand, or label) may differ from what is shown.

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Brewers flaked corn. For light style American Pilsners. Lightens color and body.

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For making Witbiers and other specialties. Helps with head retention in all beers. Will leave a slight haze. Can also be used in place of unmalted wheat in many recipes.

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1.7-2.6 °L - Viking Malt - Viking Wheat Malt is produced from spring wheat.  Wheat goes through all the same process steps as done with barley malting.  Anyway, some special attention is needed during the germination because the shape of wheat kernels may promote very dense bed formation. Also the fact that the root let growth is modest keeps the wheat bed very tight. Due to this the temperature of the bed tries to rise easily. Especially during summer times there should be enough cooling capacity to perform controlled germination. Kilning end temperatures are in the area of 72-80C. Viking Malt’s Wheat Malt is well modified malt giving easiness in the brewing process. There is enough “everything” and it works well in high percentages giving its own amylase activity into the brew. The Viking Malt Wheat malt gives good flavor with low coloring values.  The extract content is high. 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. 6.0 Extract fine % dm - min. 82.0 Color °L - 1.7-2.6 Protein % dm - max. 13.0 Sol. nitrogen mg/100 g - max. 800 Free amino nitrogen mg/l - 90-150 Viscosity mPas - max. 2.0 Diastatic power WK dm - min. 250   See the Documents tab below for Product Information and Typical Analysis.  

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3.7 °L - Briess Malting - For German style Roggen beers and whatever else you can dream up. Will leave a slight haze. Has a unique fruity, spicy flavor. Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist. Must be mashed.   See attached Document for Typical Malt Analysis

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Brewers Pregelatinized Brown Rice Flakes produce a light, clean and crisp characteristic to the finished beer.  Use up to 40% as a cereal adjunct in the total grist. 1° Lovibond

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2.3 L - Rahr Malting - Rahr 6-Row malt is excellent for any high-adjunct brew. 6-Row's high enzyme content is very beneficial when mashing with unmalted oats, corn, rice, etc. Approximately 1.7° L in color.   If this malt is currently out of stock or you'd like to try out a different maltster, check out Canada Malting 6-Row.  

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2.1-4.3 °L - Viking Malt - Viking Rye Malt is produced from high quality rye. The malting process does not differ much from pilsner malt production. Final air-on temperature is normally 161-176 â�°F. Rye malt gives bready and honey flavor. Can be used in specialty rye beers, Rye Lager, Rye Ale. Gives golden color and typical rye flavor. Viking recommends keeping the dosage of Rye Malt under 7% to avoid wort separation problems. 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. 6.0 Extract fine % dm - min. 81.0 Color °L - 2.1-4.3   See the Documents tab below for Product Information and Typical Analysis.

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2 °L - Briess Malting - Briess Raw White Wheat - Ideal for the production of classic Belgian Wit beers and other beers where cloudiness is desired. Wheat flour flavor; light straw color. (2°L)    

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Bitter orange peel is a great way to give your Witbier style brews a traditional citrus infusion! Sourced from bitter orange varieties, Bitter Orange Peel adds a mild citrus aroma and flavor to your homemade beer. This is the traditional ingredient used to add orange character to Belgian witbiers, and so is the best choice for clone recipes. Imparts a slightly different flavor than Sweet Orange Peel, which is sourced from sweet tasting orange varieties.  

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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.  

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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.

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Boost the alcohol content of your beer without adding sweetness Highly fermentable sugar source that is gluten free Perfect for increasing gravity with minimal flavor contributions 1 lb adds roughly 1% potential alcohol (PA) to 5 gallons of beer With Dried Rice Extract (DRE) you are essentially adding a flavorless, fermentable sugars to your beer. It lightens flavor and adds alcohol without leaving sweetness behind. It works well for light style beers, or any beer where you want to add fermentables without increasing body. Sugars by weight: 5% Glucose, 42% Maltose. Gluten free.

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2.3 °L - Briess Malting - Exceptionally high alpha amylase and diastatic power (250) for maximum fermentable yield. (2.4°L)    

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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.

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Amylase enzyme is used during the mashing process when there are not enough naturally occuring enzymes, typically due to a mash containing a high level of adjuncts. Also used to more rapidly and completely convert starches into sugars. Usage varies, but the typical dosage rate is 1/4 oz per 5 gallons. The 1.5 oz size comes in a resealable pouch, and can be stored for later use.

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1.9-2.5 °L - Canada Malting - Canada Malting's 6-Row malt has a higher enzyme content than your standard 2-row base malt. Ideal for use in conjunction with adjuncts. Excellent base malt for use in wheat beer production. Malt Specification: Moisture % - max. 4.5 Extract fine % dm - min. 80 Color °L - 1.9 - 2.5 Protein % dm - max. 13  

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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.

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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.

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Activated carbon is commonly used in distilling to filter out impurities from neutral spirits. In order to get the cleanest tasting neutral spirit, carbon filtering is a must. Filtering your spirit through activated carbon will remove impurities, such as fusel oils, that give the spirit a harsh taste or smell. This polishing process is used by distilleries when they want to achieve the cleanest, most neutral spirit possible. 500 g bag Food grade Made from coconut shells   Kegland Part Number: KL11914

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1.9 °L - Briess Briess Malting - Odyssey Whiskey Malt is sweet and bready with notes of honey. This malt is a single varietal base malt that can be used for all beer styles and single malt whiskey. It has a traditional European malt profile, with moderate enzyme activity, high level of fermentability, and high PSY value. It is ideally suited for single malt whiskey, but is also perfect for Pilsners and light lagers. Usage Levels / Beer Styles Up to 100%: Delivers complex malty & grainy flavors for beer or spirits 60-90%: Use with a variety of specialty malts to create complex and unique flavors in ales or malt whiskey 40% or more: Convert adjuncts such as raw corn, rye, and wheat for light lagers and specialty whiskey Typical Analysis: Moisture - 4.5% Color - 1.9° Lovibond Protein - 11.1% Diastatic Power - 100  

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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.

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Flaked wheat is used for making Witbiers, Hazy IPAs, and many other specialty beer styles. Great for boosting head retention in all beers, but will impart a slight haze. Can also be used as a substitute for unmalted wheat in many recipes. Canada Malting's infra-red cooking process used in the production of Superior Torrified Barley, Flaked Wheat, Flaked Barley and Flaked Rye has been shown to provide superior brewhouse performance, consistent quality and high extract levels. The infra-red heating process inactivates the natural grain enzymes making the products very stable in storage. Infra-red heating also imparts subtle toasted characters making Canada Malting's flaked or torrified whole grains the adjunct of choice for your recipes.  

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This Yellow Koji is produced with 70% milling ration rice (30% is milled off as flour). Koji (Aspergillus oryzae) is a fungus that is grown on rice during the Sake making process. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation  to produce sake. Yellow koji should be used for sake brewing at a koji to grain ratio of 1:5 (20%). Koji in Beverage Making Koji, a unique mold, is the heart of many beloved Japanese beverages, transforming starches into the sugars necessary for fermentation. While traditionally barley malting achieves this in whisky, innovative distillers are embracing koji, particularly yellow and white varieties, to unlock new flavor profiles. In shochu, white and black koji are favored for their citric acid production, ensuring a clean and stable fermentation, while yellow koji adds a touch of sake-like complexity. And of course, yellow koji reigns supreme in sake, orchestrating the intricate parallel fermentation that defines its character. This ancient ingredient, with its diverse strains, offers a remarkable tool for crafting distinctive spirits. Whether it's the bright acidity of white koji in shochu, the delicate sweetness of yellow koji in sake, or the novel depth it brings to whisky, koji's transformative power is undeniable. By harnessing the unique properties of different koji varieties, producers are pushing the boundaries of flavor, creating beverages that are both rooted in tradition and boldly innovative.  

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Due to high demand, the 20 kg is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this item to you when we receive more in mid December. White Koji is an exciting new specialty ingredient formulated specifically for the brewing industry Instant kettle sour! No waiting for bacteria to do their thing. Just add directly to the mash to hit your target pH Citric acid is naturally produced by Aspergillus luchuensis, offering a clean pleasant acidity when compared to lactic acid The citric acid produced can be swapped for lactic acid in any application, such as sour beers or mash pH adjustments CellarScience imports this Koji fresh from Japan's best sake and koji producer Try using White Koji instead of acidulated malt in your next batch, especially nice in a Japanese rice lager! This White Koji is formulated specifically for brewing beer with citric acid. Citric acid tends to have a less harsh astringency when compared to lactic acid. Used at a high percentage (20-25%), it makes a very clean kettle sour instantly. Rather than waiting overnight for the bacteria, you can hit your target pH during your standard mashing process. It can also be added to any recipe to adjust pH in the mash, similar to acidulated malt. This traditional ingredient, imported directly from Japan, is a great addition to your next craft Japanese rice lager! Koji (Aspergillus luchuensis) is a fungus that is grown on rice during the Shochu making process and citric acid is naturally generated. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation to add a bright and refreshing citric acid character. White Koji should be used at a rate of 20% - 25% of total grain in your recipe for souring. Use at a small percentage, as needed, for pH adjustment in the mash. Koji in Beverage Making Koji, a unique mold, is the heart of many beloved Japanese beverages, transforming starches into the sugars necessary for fermentation. While traditionally barley malting achieves this in whisky, innovative distillers are embracing koji, particularly yellow and white varieties, to unlock new flavor profiles. In shochu, white and black koji are favored for their citric acid production, ensuring a clean and stable fermentation, while yellow koji adds a touch of sake-like complexity. And of course, yellow koji reigns supreme in sake, orchestrating the intricate parallel fermentation that defines its character. This ancient ingredient, with its diverse strains, offers a remarkable tool for crafting distinctive spirits. Whether it's the bright acidity of white koji in shochu, the delicate sweetness of yellow koji in sake, or the novel depth it brings to whisky, koji's transformative power is undeniable. By harnessing the unique properties of different koji varieties, producers are pushing the boundaries of flavor, creating beverages that are both rooted in tradition and boldly innovative.

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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.

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Pot Still Rye Malt has gone through a special steeping, germination and kilning program to promote high enzume activity to support good behavior during the pot still process. Designed for rye pot still whisky but can also be used in beer making. 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. 83.5 Diastic power (WK dm) - min. 280 Alpha-amylase DU (dm) - min. 30 GN (g/t) - max. 0.5 Foreign matter % - max. 4

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Liquor Quik activated granular carbon for filtering distilled spirits or high alcohol fermentations. Sold primarily as a refill for the Carbon Snake filtration system, but can also be used in any filtering apparatus to remove impurities and smooth out flavors. 

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Typically used in traditional Belgian Wit beers or Lambics. Very light in color; will impart less sweetness and full body when compared to malted wheat. Enhances foam stability. Please note this grain is raw and umalted and comes pre-mealed, which is a level of milling typically used in distilling. To use in brewing, we recommend adding rice hulls to assist with lautering. The grain will need to be "cooked" or gelatinized to convert the grain for enzymatic activity. It should always be used alongside malted barley for a successful mash process. For more info on brewing with adjuncts and advanced mashing techniques, check out the articles below.  

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Undergoes specialized processing to optimize its enzymatic activity, making it ideal for distillation Exceptional diastatic power and alpha amylase levels, crucial for efficient starch conversion Use as up to 100% of your grain bill Rahr Distiller's Malt, crafted from North American barley, undergoes specialized processing to optimize its enzymatic activity, making it ideal for distillation. This malt boasts exceptional diastatic power and alpha amylase levels, crucial for efficient starch conversion. Additionally, it provides a rich source of Free Amino Nitrogen (FAN), essential for robust yeast nutrition during fermentation. Malt Specification: Color °L - 2.5-3.0 Moisture % - max. 6.5 Protein % dm - max. 15.0 Usage Rate - Up to 100%

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An ancient variety of Bavarian wheat with long irregularly-shaped kernels. Provides a slightly sweet nutty, spicy flavor. High protein content and complex flavors are making this a popular product for hazy beer production. Please note this grain is raw and umalted and comes pre-mealed, which is a level of milling typically used in distilling. To use in brewing, we recommend adding rice hulls to assist with lautering. The grain will need to be "cooked" or gelatinized to convert the grain for enzymatic activity. It should always be used alongside malted barley for a successful mash process. For more info on brewing with adjuncts and advanced mashing techniques, check out the articles below.  

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High-quality distilling malt made from Glycosidic Nitrile (GN)-free, North American 2-Row barley Excellent neutral base for a variety of spirits, including bourbon and American Single Malt Whiskey Use as up to 100% of your grain bill Rahr GN Zero Distillers Malt is a high-quality distilling malt made from Glycosidic Nitrile (GN)-free, North American 2-Row barley. Its specifications and flavor profile make it an excellent neutral base for a variety of spirits, including bourbon and American Single Malt Whiskey. This malt contributes earthy and grainy notes, complemented by subtle hints of bread crumb and sprouts. Understanding Glycosidic Nitrile (GN) Glycosidic nitriles are organic compounds naturally present in significant amounts in certain barley varieties after malting. During the distilling process, GN can form ethyl carbamate (EC), a known carcinogen. Many countries have regulations on EC levels in spirits, and the United States may implement stricter limits in the future. Choosing Rahr GN Zero Distillers Malt helps distillers create products that are ahead of potential regulatory changes, ensuring a "future-proof" choice for aging spirits. Malt Specification: Color °L - 1.8-2.3 Moisture % - max. 4.5 Extract fine % dm - min. 80.0 Protein % dm - max. 11.5 Usage Rate - Up to 100%

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