1.7 °L - Briess Malting - Carapils adds body, mouthfeel and improves head retention by adding dextrines, proteins, non-starch polysaccharides, and other body-building compounds into your wort. Carapils is usually used at a level of 5% or less of your total all-grain malt bill. However it can be used at a higher rate in special cases, say if you are making a Session IPA, and are trying to simulate a higher gravity beer. Because of its extremely light color and neutral flavor it won't have much affect on the final color or flavor of your beer. Carapils belongs to a category of malts labeled as Dextrine, sometimes Dextrin, malts. We mention this because you might see either of these names in your recipe.
You can steep Carapils in an extract batch but will only get about 20% utilization, or 20% of the goodies of this malt dissolved into your beer. While not as complex as Carapils malt, for extract brewing some brewers prefer to use dextrin powder.
2.2 L - Weyermann® - CaraFoam® contributes the same to your beer as CaraPils® does - body, etc - but with a slightly sweet flavor. A few breweries are switching to this malt in place of CaraPils®. Definitely lends a more interesting flavor.
28 L - Briess Malting - Victory malt gives a warm toasted nutty flavor which is great in Nut Brown Ales. Its clean flavor makes it well suited for ales and lagers alike, use in small amounts to add complexity and warm color.
See attached Document for Typical Malt Analysis
16-25 °L - Gabrinus Malting® - Honey Malt from Gambrinus. Add for a sweet, nutty and slightly toasted flavor. Good choice in Brown and Special Ales. Aroma is reminiscent of honey, hence the name. Effective flavor contribution from steeping.
1.4-5 °L - Weyermann® - This malt helps keep the mash in the correct pH range. It also adds a mild sour flavor. Must be mashed; use up to 10% in your mash.
20 °L - Briess Malting - European-style dark Munich Malt that provides clean, intensely malty flavor. Very Smooth with an intense maltiness. Typical styles are Oktoberest/Marzen, Bock-style, Belgian-style or any beer needing a more malty flavor and aroma.
See attached Document for Typical Malt Analysis
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.
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.
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
2.2 °L - BestMalz - BestMalz Acidulated Malt will lower the pH value of your wort, resulting in improved mash enzyme activity and greater yield. Provides a rounder, fuller character, enhancing the flavor of Pilsners and other light lagers.
Malt Specification:
Moisture % - max. 8
Extract fine % dm - min. 76
Color °L - 1.6 - 2.7
Protein % dm - max. 12
1.5-3 °L - Fawcett Malting - If you're looking for a malt to enhance the haze of your New England IPA, this is the malt for you! Oat Malt is perfect for beers where you aren't concerned with clarity. Use this malt in your next Hazy IPA or Belgian Wit to assist with head retention and add mouthfeel. 5 - 10% Oat Malt in the grain bill will add a light haze without impacting the beer's flavor.
Also perfectly suited for Porters and Stouts to add oat flavor when desired. Try using 10 - 20% in the grain bill for a light oat character, or 20 - 50% for a distinct oat flavor.
Thomas Fawcett & Sons Ltd is a seventh generation family business that has been manufacturing quality malts for over 200 years on its original site in Castleford, West Yorkshire. Fawcett manufactures over 30 different malts on site in small batch sizes to ensure consistent quality throughout their extensive product range.
Moisture %: 4.0
Protein Total %: 11
Color °L: 1.5-3
Extract FG Dry: 60
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.
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.
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
11.0-13.0 °L - BestMalz - BEST Red X® from BestMalz is a unique German malt with properties of both Munich and Crystal malts. If used at 100% of the grist, it creates a beer with an intense red color. Even in small amounts, BEST Red X® will contribute a rich malty Munich-like complexity.
Malt Specification:
Moisture % - max. 5
Extract fine % dm - min. 79
Color °L - 11.0 - 13.0
Protein % dm - max. 12
Diastatic Power - 61.7
16-19 °L - Weyermann - Abbey Malt® can be used for a wide variety of beers, but most commonly recommended for Abbey ales, Trappist beers, and a full range of Belgian style beers, including lambics and fruited beers. This highly friable base malt has pronounced malty aromas and assertive flavors of honey, nuts, and hints of chocolate. Recommended use up to 50% of your grain bill.
Malt Specification:
Moisture % - max 4.5
Extract fine % dm - min 75.0
Color °L - 16-19
Usage - up to 50%
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.
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.
1.8 - 2.7 °L - BestMalz - Spelt Malt is an ancient variety of Bavarian wheat with long irregularly-shaped kernels. It contains higher protein levels but lower gluten than wheat malt. Provides a slightly sweet nutty, spicy flavor. Use like wheat malt.
Malt Specification:
Moisture % - max. 6
Extract fine % dm - min. 82
Color °L - 1.8 - 2.7
Protein % dm - max. 14
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.
4 °L - Viking Malt - Viking CaraBody Malt is a gently malted and slightly caramelized specialty malt. Flavor is soft and balanced containing clear cereal note. The taste impact is modest but slight sweetness and malty notes can be found. Main intention of this malt is to give extra body to any beer but especially to low colored beers like lagers. This malt will also improve head retention and foam quality. Viking CaraBody Malt is produced from 2-row brewing barleys. Use up to 10% to add body, mouthfeel, and improve head formation/retention.
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. 75.0
Color °L - 4
See the Documents tab below for Product Information and Typical Analysis.
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
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%
Under modified premium 2-row barley promotes superior haze stability, longer-lasting foam, and a richer mouthfeel
Provides excellent enzymatic activity and a subtle sweetness suitable for a wide range of beer styles
Use at a rate of up to 10% of your grain bill
2 °L - Great Western Malting's Chit Malt is crafted from modified premium 2-row barley, specifically designed to enhance haze stability, foam retention, and mouthfeel in your beer. This carefully processed malt contributes a subtle sweetness and excellent enzymatic activity, making it a fantastic choice for a variety of beer styles. Use as up to 10% of your grain bill.
Malt Specification:
Color °L - 2.0
Moisture % - max. 5.0
Protein % dm - max. 12.0
Usage Rate - Up to 10%
Add to your grain bill for improved body, stable haze formation, and superior foam retention
The malt's low color ensures it can be incorporated into even the palest brews without affecting the final hue
Use as up to 10% of your grain bill
Rahr Dextrin Malt is a versatile ingredient designed to significantly enhance various beer characteristics. Its lower modification and higher protein content contribute to improved body, stable haze formation, and superior foam retention, making it a valuable addition for a wide range of beer styles. The malt's low color ensures it can be incorporated into even the palest brews without affecting the final hue.
Brewers aiming for a stable haze in their hazy IPAs can utilize Rahr Dextrin Malt at inclusion rates up to 10% without impacting beer color. Beyond haze, its addition to the mashbill boosts foam stability, viscosity, and overall body. For those who typically use chit malt for head retention and mouthfeel, Rahr Dextrin Malt offers a domestic alternative with comparable benefits. Depending on the inclusion rate, brewers may also note subtle bready, grainy, and raw barley flavors in the finished product.
Malt Specification:
Color °L - 1.5-2.2
Moisture % - max. 6.0
Extract fine % dm - min. 79.0
Protein % dm - max. 13.0
Usage Rate - Up to 10%
Sahti Malt is a special malt blend for producing the traditional Finnish beer, Sahti. This unique beverage is uncommon in modern brewing but still highly appreciated, for example, by the late Michael Jackson, an English writer and journalist who has written several books about beer and whiskey. Sahti is traditionally brewed in farms and country houses and is still enjoyed today at festivals and summer weddings in Finland.
To learn more about brewing Sahti, check out our article "Sahti - A Remnant of Finland's Rustic Past".
Contributes a sweet, malty flavor characteristic complemented by a subtle fruitiness and a hint of tartness
High protein content enhances body and can improve head formation and retention
Use as up to 50% of your grain bill
Rahr Red Wheat is a pale malt derived from North American hard spring red wheat. This malt contributes a sweet, malty flavor characteristic of other malted grains, complemented by a subtle fruitiness and a hint of tartness. Its high protein content is known to enhance the body of beers and can improve head formation and retention, depending on the overall grist composition.
The smaller, harder kernels of red wheat compared to white wheat necessitate careful milling. Rahr Red Wheat is a versatile ingredient, suitable for crafting a wide range of wheat-style beers where its unique flavor profile can shine.
Malt Specification:
Color °L - 2.4-3.5
Moisture % - max. 5.0
Extract fine % dm - min. 80.0
Protein % dm - max. 12.0
Usage Rate - Up to 50%
Offers sweet, malty flavor complemented by an appealing light, doughy aroma
Contributes to a fuller body in finished beers as well as improved head formation and retention
Use as up to 50% of your grain bill
Rahr Extra Pale White Wheat is a pale wheat malt, meticulously crafted from North American soft winter white wheat. This malt offers the characteristic sweet, malty flavor found in other malted grains, complemented by an appealing light, doughy aroma.
Wheat malts are known for their high protein content, which contributes to a fuller body in finished beers. This can also significantly improve head formation and retention, depending on the overall grist composition. Compared to red wheat, white wheat is generally easier to mill and is particularly conducive to achieving the desirable haze characteristic of Belgian white beers. Rahr Extra Pale White Wheat is an excellent choice for all wheat beer styles and is highly valued for its foam-enhancing contributions in any brew.
Malt Specification:
Color °L - 1.9-2.6
Moisture % - max. 6.0
Extract fine % dm - min. 83.0
Protein % dm - max. 12.0
Usage Rate - Up to 50%
Offers a pronounced grain flavor and is a popular choice for traditional Belgian beer styles
Contributes to desirable cloudiness and enhanced head retention
Use as up to 50% of your grain bill
Raw Rahr Unmalted Wheat offers a pronounced grain flavor and is a popular choice for traditional Belgian beer styles. Its inclusion contributes to desirable cloudiness and enhanced head retention in the final brew.
Given its raw state, the starch in unmalted wheat is not gelatinized, and its protein content is notably high. Brewers utilizing this ingredient may find a cereal mash and/or a protein rest beneficial or necessary, depending on their specific brewing process and desired outcome.
Malt Specification:
Color °L - 1.5-4.0
Moisture % - max. 12.0
Extract fine % dm - min. 76.0
Protein % dm - max. 11.5
Usage Rate - Up to 50%
Contains up to 4.5% natural lactic acid to precisely adjust mash pH, promoting enhanced enzyme activity
By optimizing mash pH, this acidulated malt directly contributes to a higher brewhouse yield
Use as up to 5% of your grain bill
IREKS Sour Malt, also known as acidulated malt or saurmaltz, with its natural lactic acid content of up to 4.5% is an excellent solution for precisely adjusting mash pH. Compared to typical sour malts, IREKS contains roughly double the lactic acid, allowing you to use as little as half the amount to achieve the same results. This optimization directly supports enhanced enzyme activity, leading to a higher brewhouse yield.
The ideal addition rate of IREKS Sour Malt will vary for each brewery. Factors such as brewing water quality, mashing schedule, and grist composition all influence the precise amount needed for optimal results.
Comparable to Weyermann Acidulated Malt, but IREKS Sour Malt has a much higher lactic acid content of up to 4.5% rather than the 1-2% of the Weyermann. IREKS Sour Malt is able to achieve the same pH adjustment with less usage in the overall grain bill.
Malt Specification:
Color °L - 0.9-2.3
Moisture % - max. 8.0
pH Value - 3.35-3.70
Usage Rate - Up to 5%
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%
Introducing Malted Oats from Rahr Malting! The 55-lb sack size is now in stock and ready to ship. 1- and 5-lb sizes are available for pre-order. Place your order now and we will automatically ship it to you when available. The current estimated availability is mid-July.
Enhances beer's foam stability and imparts a creamy texture
Well-suited for juicy or hazy IPAs, stouts, and porters
Use as up to 20% of your grain bill
Rahr Malted Oats offers brewers a reliable way to enhance beer's foam stability and impart a creamy texture. This malt is particularly well-suited for popular styles such as juicy or hazy IPAs, stouts, and porters, or any brew aiming for increased foam development and a silky mouthfeel.
Expect earthy, grainy flavors and a noticeable palate fullness when incorporating Rahr Malted Oats into a recipe. Its high protein content, coupled with low color and beta-glucan levels, helps to mitigate the risk of slow or stuck lauters during the brewing process.
Malt Specification:
Color °L - 1.8-2.4
Moisture % - max. 5.0
Extract fine % dm - min. 60.0
Protein % dm - max. 15.0
Usage Rate - Up to 20%
