Grains, Malt, and Barley

500° L - Briess Malting - Has a sharper flavor than other roasted grains. A dark malt for use in Porters and the occasional Stout. Often used to provide color without overpowering flavor that is characteristic of European-style dark beers. See attached Document for Typical Malt Analysis

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23 - 31 °L - Weyermann® - Much like Munich, but with more aroma. Lends mouthfeel and great aromatics to the beer. Has a nice almost biscuit flavor. Use to help replicate the maltiness and mouthfeel found in decoction mashes. Could be overpowering if used as more than 20% of the grain bill. Must be mashed. Improves flavor stability, fullness, and imparts a reddish color to dark, amber, and red-colored beers. Great for use in Dark Lagers and Red Ales.

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2.7 °L - Fawcett Malting - Maris Otter has long been the favorite of English brewers for its brewhouse performance and rich, slightly nutty flavor. An excellent malt for any English beer style. All of Fawcett’s Maris Otter malt is still produced in their traditional floor malting fashion. Typical Malt Analysis: Moisture % 3.0 FGE (dry)% 80.5 Color (L) 2.3-3.0   If this malt is currently out of stock or you'd like to try out a different maltster, please see the substitution chart below. Bairds Malt - Maris Otter GR352 Thomas Fawcett Malting - Maris Otter GR360  

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2 L - Weyermann® - An excellent Pilsner grain that has been malted in the traditional Bohemian fashion. Floor Malted Bohemian Pilsner is a slightly under-modified malt, with a complex malt flavor. We definitely recommend adding this into your next Pilsner recipe! Approximately 1.5-2.4° L in color.

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3.2-4.3 ° L - Viking Malt  - Viking Vienna Malt is cured at slightly higher temperatures than pilsner malt. Consequently Vienna Malt gives a golden colored beer and increases body and fullness. Due to the higher curing temperature, the enzyme activity of Vienna Malt is slightly lower than that of pilsner malt. Flavor of Vienna Malt is subtle, including maltiness, some sweetness and hints of caramel aromas. Slightly nutty sensations can also be found. Vienna Malt is well suited for relatively pale colored beers. Typical application is to enhance color and aroma of light beers. Vienna also has its own beer type, Vienna lager, which is famous for its deep golden color and malty taste. 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. 79.0 Color °L - 3.2-4.3 Protein % dm - max. 11.5 Free amino nitrogen mg/l - min. 130 Saccharification - max. 15 Beta-glucan mg/l - max. 200 Friability % - min. 80   See the Documents tab below for Product Information and Typical Analysis.  

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9 °L - Weyermann® - Although similar to standard Munich malt, dark Munich will add quite a bit of color and a very strong malt flavor to your beer. A great malt to be incorporated into your darker lager recipes. Approximately 8-10° L in color. Also known as Munich Type 2.

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2 °L - Weyermann® - Perfect base for any wheat beer style, especially hefeweizen. Contributes little color and robust, malty-sweet flavor with notes of bread, nuts, toffee and light caramel. Wheat malts high protein content contributes to body and head.  

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3.5° L - Briess Malting - Goldpils® Vienna Malt is a superb example of a classic malt. Less sweet than Pale Ale Malt, it is a rich malty 2-Row base malt that offers complexity and depth with a toasted note at the finish for your classic Vienna, Oktoberfest and Marzen beers. Goldpils® Vienna Malt is less modified than Pale Ale Malt and less intensely kilned than Munich Malts. As a result it delivers malty flavor with less sweetness than Pale Ale Malt and less color than Munich Malts. You can use this malt at  up to 100% for tradtional Geramn Lagers and rich, full flavored dark beers.  It can also be used to provide a delicious maltiness to IPA's, where we suggesting using GoldPils as 10% of your overall grain bill.

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55 °L - Bairds Malt - Hugh Baird - Will provide a nice reddish color with a nice caramel sweetness.

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15 °L -  Great Western - Crystal 15L. The flavor is slightly sweet. It is usually used in very light colored beers such as Pilsners and Pale Ales to add body, malt flavor and a little color. Example Malt Analysis! We may not be shipping this same lot. Great Western Malting Company LOT: 43 TYPE: Northwest C15 Moisture, % 8.0 Color, laboratory Wort, degrees Lovibond 18.0 Extract %, finely ground malt, as is 74.0 Extract %, finely ground malt, dry basis 80.4

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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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20°L - Briess Malting - The flavor has a candy-like sweetness with mild caramel character. Contributes golden hues to color. Also known as Briess Crystal 20L   See attached Document for Typical Malt Analysis

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6.6 °L - Viking Malt - Viking. Curing temperatures in the range of 110–120°C give the malt an aromatic, nutty character. The high curing temperature results in clearly reduced enzyme activities compared to Pilsner Malt. Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe. 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. 78.0 Color °L - 5.8-7.3 Protein % dm - max. 11.5 Free amino nitrogen mg/l - min. 120 Saccharification - max. 15   See the Documents tab below for Product Information and Typical Analysis.

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19-27 °L - Dingemans Malting - Dingemans Biscuit - This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum.     

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395 - 470 °L - Weyermann® - A German dark de-husked malt for authentic German dark Lagers such as Dunkles and Schwarzbiers. Can also be used and experimented with in other styles where a more mellow roasted grain flavor is desired. Carafa® is very similar to a debittered black malt.

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60 °L - Briess Malting - A darker and more robust version of Caravienne. Amber to redish hues in color. The malt lends wonderful caramel, roasted, malty flavors to any beer.   Excellent in IPA’s, Pale Ales, Oktoberfests and Porters. Also known as Caramunich.  

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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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Loosen up your grain bed to prevent stuck mashes and improve wort clarity Highly recommended for recipes that are adjunct heavy with high amounts of brewing flakes Imparts no flavor to the finished beer Use as 5% of the total grain bill Rice hulls offer a natural, easy way to help prevent a stuck mash! Rice Hulls are used to aid in filterability when you’re doing all-grain brewing with a high percentage of wheat or oats, or if you have had lautering problems. They do not impart any flavor to the finished beer. Use at a percentage not greater than 5% of the total grain bill.

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500 °L  - Bairds Malt - Baird chocolate malt is typically used in Brown Ales, Porters and Stouts.  When it comes to chocolate malt, a little can go a long way!  Bairds chocolate malt will provide flavors of chocolate and coffee to your beer, with a slight astringency.   450 - 500 L in color.

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75 °L - Bairds Malt - Great English malt that will provide a darker range of color with some nice caramel sweetness.

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2.3 °L - Briess Malting - Use as part or all of base malt in wheat beers. Runs efficiently through the brewhouse with slightly higher protein than White Wheat Malt. Often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic creamy, sweet, wheat flour flavor. Improves head and foam retention in any beer style.  See attached Document for Typical Malt Analysis

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490 - 566 °L  - Weyermann® - Carafa® Special Type 3 is a dark-roasted specialty malt made from high-quality spring barley.  Where malt-based bitterness is not desired, Weyermann® Carafa® Special Type 3 is a perfect fit.  As the de-husked version of Carafa®, it produces rich color, body, flavor and aroma without the harsh flavors and astringency typical of dark-colored grains.  

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2.8  °L - Great Western. Same as the Domestic 2-row malt but has slightly more color and a drier flavor. This malt is more like the British Pale Malt. Example Malt Analysis: % Assortment 7/64" 63.5 6/64" 27.2 5/64" 7.2 Thru 5/64" 2.1 Chemical Analysis Moisture, % 3.9 Extract %, finely ground malt, as is 77.7 Extract %, finely ground malt, dry basis 80.9 Extract %, coarsley ground malt, as is 77.0 Extract %, coarsley ground malt, dry basis 80.1 F/C Difference % 0.8 Color, laboratory Wort, degrees Lovibond 2.8 Viscosity 1.46 Beta Glucan, ppm 80 Diastatic Power 134 Alpha Amylase (DU) 59.3 Total Soluble Protein %, dry basis 5.58 Total Protein %, dry basis 12.57 S/T Ratio % 44.4 Conversion, minutes 5-7 Aroma of Mash Aromatic Filtration Time Normal Clarity of Wort 8   If this malt is currently out of stock or you'd like to try out a different maltster, please see the substitution chart below. Viking Malt - Pale Ale GR901 Briess Malting - Pale Ale GR303 Canada Malting - Superior Pale Ale GR670 Thomas Fawcett Malting - Spring Pale Ale GR362 Dingemans Malting - Pale Ale GR330 Admiral Maltings - Maiden Voyage Pale GR700 Admiral Maltings - Gallagher's Best Pale GR701    

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80 °L - Briess Malting - Briess Caramel 80L - Pronounced caramel, slight burnt sugar, raisiny. Drum roasted, crystallized malt; improves foam; enhances viscosity; red to deep red hues. (80°L)    

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20 °L - Dingemans Malting - Dingemans Cara 20 (Caravienne) -  Light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt. (15-27°L)     

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450-565 °L - Bairds Malt - Unmalted roasted grain, it is the backbone of a Stout. Also a good grain to make red beers with, use 2-3 oz per 5 gallons for a nice red color.

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Due to high demand, the 50 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. Improve head retention and add a silky, smooth texture to your beer A marquee ingredient in Oatmeal Stouts, but also commonly used in Hazys and many other beer styles Use as up to 25% of your grain bill These oat flakes are perfect for making any beer style you want to add a silky, smooth mouthfeel to whether it be an Oatmeal Stout or a New England IPA. Or toss a little in to any recipe to help with head retention in the glass. Since oats have a higher fat content you should not store therm for an extended period of time. Good rule of thumb is to use them within six months.

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25 °L - American Honey is a modern take on a traditional European-style Brumalt. To craft American Honey Malt, Briess starts with the highest quality American-grown barley, then tailor their typical steep and germination process to produce highly-modified green malt — rich with the precursors needed to create melanoidin-style malt flavors. A series of proprietary processes are used to finish the malt and create a product rich with simple sugars and Maillard reaction compounds, leading to one of the most uniquely complex malt flavors. Use 1-5% for subtle honey flavor, 5-10% for complex honey and graham cracker flavors, or 10-20% for prominent, warm bakery flavors of biscuit, toffee and brown sugar. Malt Specification: Moisture % - max. 4.5 Extract fine % dm - min. 82 Color °L - 25    

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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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30 °L - Briess Malting - Special Roast malt is know for its intense biscuit like flavors that have been described as tasting like bran flakes and Sourdough bread. Similar to Victory Malt, which color is 28 Lovibund, Special Roast is even more intense and with a darker color that registers at 30 degrees on the Lovibund scale.  Use it at around 10% of your recipe to get the signature Sourdough flavor that many brewers appreciate in ambers, browns, porters and stouts. Use a smaller percentage to add the bran/biscuit complexity to IPA's, Marzen/Octoberfests, or any other style where you want to add some unique flavors and layered depth.  This malt is drum roasted and is included is the category of malts called Biscuit Malts.  See attached Document for Typical Malt Analysis    

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Due to high demand, the 50 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. 407 °L - Briess Malting - Briess Midnight Wheat Malt will contribute the same color characteristics as most other Black Malts but without the bitter, astringent, dry flavors or aftertaste. Starts slightly sweet, with hints of roasted flavor while finishing out exceptionally clean. Excellent in Black IPAs, Schwarzbiers, other dark ales and lagers.   See attached Document for Typical Malt Analysis

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5-10 °L - Simpsons Malt - . Don't let the name fool you, these are not oats "in the raw". You may be used to seeing oats used as an unmalted adjunct, Golden Naked Oats is in fact a huskless crystal malt. With an understated nutty flavor and slight grainy sweetness, this exceptional malt imparts light golden hues to the wort, and increases the body and smooth mouthfeel of the finished beer. The thick, creamy white head this malt contributes is unmistakable. Try Simpsons Golden Naked Oats with any malty or full bodied brew, especially Brown Ales and Stouts.   Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer.   Example Malt Analysis: Color:5-10 ° L Protein: 11.9% max Moisture %: 7.0 max Extract % d.b: 69.0 Diastatic Power: 0° Lintner  

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40 °L - Great Western Malting - Fully modified and saccharified, then caramelized at high humidity and roasted. It provides a light reddish-amber color and a medium sweet, malty, caramel flavor in the beer. Regularly used in Pale Ales and Ambers to add color. Malt Specification: Moisture % - max. 5.4 Extract fine % dm - min. 70 Color °L - 40 Protein % dm - max. 11.5  

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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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40 °L - Viking Malt - Equivalent of a Crystal 40 malt, this Viking Caramel 100 tastes like sweet wort on brew day. The perfect choice to add a little maltiness to any style.  Amazing in darker pale ales, amber or brown. Builds malty layers in darker lagers and stouts.   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. Compared to Cara Plus, Caramel Malts have a stronger character.   Malt Specification: Moisture % - max. 6.0 Extract fine % dm - min. 75.0 Color °L - 34.3-41.8   See the Documents tab below for Product Information and Typical Analysis.

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