Search results for "chit malt"

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%

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1.5 - 1.8 °L - Crisp Malt - Crisp No. 19 Maris Otter Malt (formerly Gleneagles Maris Otter) is an heirloom varietal that is World renowned for its deep, rich flavor. It is considered Heirloom because it is an old variety with a very low yield of 1.5-2 tons per acre. Modern varietals now produce up to 4 tons per acre. Why do farmers grow Maris Otter when new high-yield, disease resistant varietals are available? Because Craft Brewers around the World are willing to pay a premium for the complex, authentic pub flavor that Maris Otter provides. Please note this is the distinguished Glen Eagles version of Crisp Maris Otter. Crisp produces two types of the Maris Otter malt. A regular version malted in modern silos and this exclusive Glen Eagles version of their Maris Otter that is floor malted by hand in the traditional way. This malt is obviously great for all English style Ales but is perfectly suited for any beer where you want a rich, bready malt flavor. 1.5 - 1.8 ° L If this malt is currently out of stock or you'd like to try out a different maltster, please see the substitution chart below. Thomas Fawcett Malting - Maris Otter GR360 Crisp Malt - Maris Otter GR350

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Crafted from Chevallier, the historic barley variety favored in Victorian ales, offering a unique depth of flavor Provides warm, cracker, and biscuit aroma with a pronounced malt character, ideal for malt-forward ales Use as up to 100% of your grain bill 2.7 L - Chevallier was the first ever selected landrace for malting and it’s what Crips's founders Fred and George Smith would have malted back in 1870. Chevallier reigned supreme for over 100 years as the dominant barley variety in England from the 1820’s to 1920’s. It was propagated all over the world and was being grown in Australia commercially as recently as 1960. It formed the backbone of many Victorian ales and in its revived form, it's won awards for its depth of flavor. Crisp Chevallier is characterized by warm, cracker and biscuit aroma with a full flavor. Compared to many other modern barleys its aroma and flavor are quite pronounced. Suitable for any malt-forward ale, or where increased malt character is needed to balance a high hop load. Malt Specification: Color °L - 2.7 - 4.0 Moisture % - max. 3.5 Extract fine % dm - min. 80.0 Protein % dm - max. 11.3 Usage Rate - Up to 100%  

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2.1-2.8 °L Simpsons - Golden Promise Malt grown in Scotland produces a clear, sweet wort that is the go to choice for Scotch Ales. Tasted raw it has a bit more sweetness than Maris Otter which has more a bready richness. Can be amazing in Pale Ales or IPA's where you want a malty base to fuse with the hops (Yum!).  Also try it as a smaller percentage in any recipe to add complexity.    Example Malt Analysis! Moisture, % 3.4 Extract %, finely ground malt, as is 77.80 Extract %, finely ground malt, dry basis 80.50 Viscosity 1.58 Diastatic Power 71 Total Soluble Protein %, dry basis 4.30 Total Protein %, dry basis 9.64

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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%

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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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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° L - Bairds Malt - Maris Otter Pale Ale - Maris Otter is a British barley malt variety known for producing beers with a full malty flavor. Plump kernels with great extraction. (2.5-3.5°L) If this malt is currently out of stock or you'd like to try out a different maltster, please see the substitution chart below. Crisp Malt - Maris Otter GR350 Thomas Fawcett Malting - Maris Otter GR360

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2.8-3.8 L - Great Western - A very light colored Wheat malt. The great thing about this malt is that the kernels are big (unlike some other varieties of Wheat so you do not have to readjust your mill from the standard 2-row setting. Example Malt Analysis! We may not be shipping this same lot. Great Western Malting Company LOT: 367 TYPE: Premium Wheat Malt Updated 12/2/2005 % Assortment 7/64" 51.8 6/64" 38.1 5/64" 9.5 Thru 5/64' .6 Chemical Analysis Moisture, % 4.5 Extract %, finely ground rnalt, as is 82.4 Extrad %, finely ground malt, dry basis 86.3 Extract %, coarsley ground malt, as is 81.5 Extract �/o, coarsley ground mall, dry basis 85.3 F/C Difference % 3.75 Color, laboratory Wort, degrees Lovibond 3.1 Viscosity 1.73 Beta Glucan, ppm 57 Diaslatic Power 188 Alpha Amylase(DU) 41.0 Total Soluble Protein %, dry basis 6.54 Total Protein %, dry basis 11.95 S/T Ratio % 54.7 Conversion, minutes 5-7 Aroma of Mash Aromatic Filtration Time Normal Clarity of Wort 24

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2.1-3.2 °L - Viking Pale Ale Malt is the perfect base malt for traditional Pale Ales, IPA's, Ambers, Browns, Porters, Stouts, etc.. As a traditional english style pale ale malt it has a high degree of modification making it very easy to mash. The rich maltiness adds layers of flavor to any ale. 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 - 2.1-3.2 Protein % dm - max. 11.5 Kolbach index % - min. 43 Free amino nitrogen mg/l - min. 130 Beta-glucan mg/l - max. 200 See the Documents tab below for Product Information and Typical Analysis. If this malt is currently out of stock or you'd like to try out a different maltster, please see the substitution chart below. Briess Malting - Pale Ale GR303 Great Western Malting - American Pale GR305 Canada Malting - Superior Pale Ale GR670 Thomas Fawcett Malting - Spring Pale Ale GR362 Dingemans Malting - Pale Ale GR330 Admiral Maltings - Maiden Voyage Pale GR70 Admiral Maltings - Gallagher's Best Pale GR701

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1.7-2.0 °L - Viking Malt - Pils is a traditional European Pilsner malt with a delicate malt sweetness that gives your lagers that extra something special. Viking Pils is the perfect base for all lagers and essential for Pilsners, Helles, Marzen, Bock, Vienna Lager, etc. When your making light lagers most brewers want the pils base malt to provide a bit of maltiness. It can be the difference between boring beer and amazing beer. We have gotten great feedback from pro brewers and many have switched to Viking after trying it. We also have several craft breweries using this malt for the commercial production of light colored Pales, IPA's, and Hazys. When compared to our Viking Xtra Pale the flavor of the Pils malt is just a bit lighter. Some brewers love this for their really light colored ales that are bursting with hop flavors. 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 - 1.7-2.0 Protein % dm - max. 11.5 Sol. nitrogen mg/100 g - 600–750 Free amino nitrogen mg/l - 130–170 Beta-glucan mg/l - max. 200 Friability % - min. 80 Diastatic power WK dm - min. 250 See the Documents tab below for Product Information and Typical Analysis. If this malt is currently out of stock or you'd like to try out a different maltster, please see the substitution chart below. Briess Malting - Pilsen GR31 Rahr Malting - North Star Pils™ GR313 Canada Malting - Superior Pilsen GR671 Great Western Malting - Superior Pils GR309 Weyermann® Specialty Malts - German Pilsner GR310 Weyermann® Specialty Malts - Bohemian Pilsner GR347 Dingemans Malting - Belgian Pilsner GR340 BestMalz - Pilsen GR414 Admiral Maltings - Admiral Pils GR710

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2° L - Great Western. A great base malt that can be used in single infusion mashes. Provides for a soft malt character in the finished beer. Used by a majority of the West Coast microbreweries as their base malt for multiple styles. This malt is also the first substitute for someone looking for 6-row malt. Example Malt Analysis: TYPE: Premium Two Row Malt Great Western Malting Company Chemical Analysis Moisture, % 4.4 Extract %, finely ground malt, as is 77.9 Extract %, finely ground malt, dry basis 81.5 Extract %, coarsley ground malt, as is 76.2 Extract %, coarsley ground malt, dry basis 80.4 F/C Difference % 1.1 Color, laboratory Wort, degrees Lovibond 2.07 Viscosity 1.47 Beta Glucan, ppm 55 Diastatic Power 141 Alpha Amylase (DU) 58.5 Total Soluble Protein %, dry basis 5.37 Total Protein %, dry basis 11.33 S/T Ratio % 47.4 Conversion, minutes 5-7 Aroma of Mash Aromatic Filtration Time Normal Clarity of Wort 11 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 - 2-Row Xtra Pale GR941 Briess Malting - Brewers 2-Row GR301 Rahr Malting - 2-Row GR304 Canada Malting - 2-Row GR642

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Experience the 3G Difference Reduce Staling & Improve Shelf Life — A null-lox malt bred without lipoxygenase enzymes, preventing the oxidative reactions that cause staling. Reduced DMS — Contains up to 60% less S-methylmethionine (SMM), reducing DMS potential for cleaner flavor and enabling faster, more efficient boils. Amazing Flavor — Clean, crisp, and balanced. In blind tastings, brewers consistently preferred it to other 2-row base malts. Versatile — Highly modified for easy conversion and kilned like a pilsner malt for an extra-light 1.7–1.9 °L color, making it ideal for everything from lagers to hop-forward ales. Real innovation in base malt is rare. Viking 3G Xtra Pale represents a revolutionary step forward, engineered to give you a distinct advantage in quality, efficiency, and cost. This premium European malt uses naturally bred, null-LOX barley that actively prevents oxidative staling, keeping your beer fresher, longer. We’ve also engineered it with up to 60% less SMM (the precursor to DMS), ensuring a cleaner, purer flavor profile while enabling faster, more energy-efficient boils. The result? A superior, brewer-preferred malt that delivers the performance of a premium import at the price of a domestic. Stand out without driving up costs. 1.9 °L - Viking Malt - Xtra Pale is a modern 2-row base malt designed for very light-colored ales. While it works great as the base malt for any ale, it is particularly perfect for today’s extra light colored pale ales and IPAs. Xtra pale is germinated like a pale malt to have a high degree of modification for easy brew house conversion. However, it is then uniquely Kilned like a pilsner malt for a very light color in the 1.7 to 1.9 Lovibond range. The result is a malt that easily and quickly converts like a true pale ale malt, but is as light or lighter than most Pilsner malts. Morebeer! Pro worked with Viking to design this malt based on numerous customer requests. Unique light-colored barley varietals were chosen and the germination and kilning processes were selected to get the best of both worlds. Compared to other 2-row base malts on the market that were originally designed for big breweries, and are neither true Pilsner or true Pale Malts, Xtra Pale was specifically designed for light, craft-brewed ales. Malt Specification: Moisture % - max. 4.5 Extract fine % dm - min. 81.3 Color °L - 1.9 Protein % dm - max. 10.1 Kolbach Index % - 44.4 Beta-glucan in wort (mg/l) - 185 Friability % - 87 Glassy grains % - 0.4 If this malt is currently out of stock or you'd like to try out a different maltster, please see the substitution chart below. Canada Malting - 2-Row GR642 Great Western Malting - Premium 2-Row GR30 Briess Malting - Brewers 2-Row GR301 Rahr Malting - 2-Row GR304

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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.

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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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Moderately roasted specialty malt that delivers a rich, dark character while remaining milder than traditional Chocolate Malt Well-suited for crafting Porters, Brown Ales, and Stouts. Adjust color or build a robust malt foundation Use as up to 10% of your grain bill 200–250 °L - Export Pale Chocolate Malt offers a unique flavor profile, positioned between Brown and Chocolate Malts. This moderately roasted specialty malt delivers a rich, dark character while remaining milder than traditional Chocolate Malt. It's an excellent choice for brewers looking to adjust color or build a robust malt foundation. This malt is particularly well-suited for crafting Porters, Brown Ales, and Stouts, providing significant flavor contributions without the intensity of darker roasted malts. Malt Specification: Color °L - 200–250 Moisture % - max. 2.5 Extract fine % dm - min. 69.8 Usage Rate - Up to 10%  

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1.9 L - Rahr - Rahr Malting Co - A great base malt from the Northwest made from Harrington and Metcalf barley grown in the USA and malted in Minnesota at the Rahr malt house. Well modified and perfect for single infusion mashes. Clean flavor with a nice, floral aroma with a sweet taste make Rahr 2-row a fast growing malt of choice for many commercial brewers. Try this in your next beer and see the difference. Example Malt Analysis Moisture, % 4.1 Extract %, finely ground malt, as is 81.3 Extract %, coarsley ground malt, as is 80.3 F/C Difference % 1.0 Color, laboratory Wort, degrees Lovibond 1.90 Viscosity 1.42 Beta Glucan, ppm 76 Diastatic Power 131 Alpha Amylase (DU) 54.0 Total Soluble Protein %, dry basis 4.68 Total Protein %, dry basis 11.16 S/T Ratio % 41.9 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 - 2-Row Xtra Pale GR941 Great Western Malting - Premium 2-Row GR30 Briess Malting - Brewers 2-Row GR301 Canada Malting - 2-Row GR642

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A lighter option to traditional Brown Malt, providing biscuity, nutty, and lightly toasted characteristics with less intense dry roast notes Contributes a pleasing depth to Brown Ales, Milds, Porters, and Amber Lagers Use at a rate of 5–15% of your grain bill 36–45 °L - Export Brown malt offers brewers a lighter alternative to traditional Brown Malt. Kilned to a color range of 36–45°L, it provides the sought-after biscuity, nutty, and lightly toasted characteristics of Brown Malt, but with a more subdued roast profile and a cleaner finish. In comparison to standard Brown Malt (150–191°L), Export Brown exhibits significantly less acrid bitterness and intense dry roast notes, increasing its versatility across a broader spectrum of beer styles. Brewers can expect warm cereal notes, delicate coffee, and a kiss of dry cocoa. On the palate, it presents with less assertiveness than darker roasted malts. Export Brown contributes a pleasing depth to Brown Ales, Milds, Porters, and even Amber Lagers when incorporated at a rate of 5–15%, depending on the brewer's desired intensity. This malt proves particularly well-suited when toasty malt complexity is desired without overshadowing darker, more pronounced flavors. Malt Specification: Color °L - 36–45 Moisture % - max. 3.5 Extract fine % dm - min. 71.0 Usage Rate - 5–15%  

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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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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 GR70 Admiral Maltings - Gallagher's Best Pale GR701    

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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. 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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1.8° L - Briess Brewers 2-Row is a fantastic base malt that can be used for all beer styles. Briess 2-row contributes a clean, sweet, and slightly malty character along with a light straw color. Briess Brewers Malt is malted in Wisconsin in small batches and is an excellent fit for all ales. Use this the same as you would any 2 row base malt and expect amazing results in your glass. Briess is an American malting company that is vertically integrated with seed facilities, barley collection facilities, and direct relationships with farmers in the state of Wyoming. In this region malt is flood irrigated so that it does not have to rely on rainfall. This has the benefits of quality and consistency for you the brewer. Malt that is flood irrigated is lighter in color since the barley heads see very little rain. The flood irrigation is also consistent and reliable so Briess sees less variability in their malt from year to year. MoreBeer! visited the Briess malting facilities in Wisconsin and this is a true American company that is still privately held by the Briess family. The late Roger Briess was a huge supporter of homebrewing and attended and sponsored homebrewing events. Yes we like the malt and also the company! 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 - 2-Row Xtra Pale GR941 Great Western Malting - Premium 2-Row GR30 Rahr Malting - 2-Row GR304 Canada Malting - 2-Row GR642

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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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3.5 L - Briess Malting - Use as a rich malty base malt. Fully modified, high extract, low protein. Not just a darker Base Malt. A unique malting recipe results in the development of its unique flavor. Sufficient enzyme level supports the inclusion of even the most demanding specialty malts without extending the brewing cycle. Impacts foam color. 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 Great Western Malting - American Pale GR305 Canada Malting - Superior Pale Ale GR670 Thomas Fawcett Malting - Spring Pale Ale GR362 Dingemans Malting - Pale Ale GR330 Admiral Maltings - Maiden Voyage Pale GR70 Admiral Maltings - Gallagher's Best Pale GR701

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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%

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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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1.6 L - Weyermann® German Pilsner malt. A classic German Pilsner malt that is a great base for all German Lagers as well as Belgian beers. German Pilsner malt will contribute a substantial body and mouthfeel when used as a base malt. (1.6°L) 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 - Pilsner GR90 Briess Malting - Pilsen GR31 Canada Malting - Superior Pilsen GR671 Great Western Malting - Superior Pils GR309 Weyermann® Specialty Malts - Bohemian Pilsner GR347 Rahr Maltings - North Star Pils™ GR313 Dingemans Malting - Belgian Pilsner GR340 BestMalz - Pilsen GR414 Admiral Maltings - Admiral Pils GR710

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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  

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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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1.9-3 L - Dingemans Malting - A great base malt that can be used for a variety of purposes. All German Lagers, Czech pilsners and Belgian specialties. 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 - Pilsner GR90 Briess Malting - Pilsen GR31 Canada Malting - Superior Pilsen GR671 Great Western Malting - Superior Pils GR309 Weyermann® Specialty Malts - German Pilsner GR310 Weyermann® Specialty Malts - Bohemian Pilsner GR347 Rahr Malting - North Star Pils™ GR313 BestMalz - Pilsen GR414 Admiral Maltings - Admiral Pils GR710

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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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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.

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8.1-9.6 °L - Viking Malt - When we eat this malt we think Bock beer and then we want to drink Bock beer! Its delicious and unique. Tons of melanoidins going on here. Lots of rich malt sweetness.  One commercial brewery is using it for Dark Sours....yum.   Viking 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.   Malt Specification: Moisture % - max. 5.0 Extract fine % dm - min. 78.0 Color °L - 8.1-9.6 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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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.    

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