Search results for "Viking Oat Malt"

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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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  

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320 L - The chocolate flavor of this malt is complementary when used in higher percentages. It can be used in all beer styles for color adjustment. Use in higher percentages in dark styles like Porter, Stout and Brown Ale. Malt Specification: Color °L - 320 Moisture % - max. 5.5 Usage Rate - Up to 10%

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370 °L - Briess Malting - This is a dehusked roasted malt that provides intense color without adding much (if any) astringency. This malt can add a subtle roasted flavor to a schwarzbier or Black IPA, or can be used sparingly to darken amber ales or porters. See attached Document for Typical Malt Analysis

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407 °L - Briess Malting - Contributes color and rich, sharp flavor characteristic of Stouts and some Porters. Impacts foam color.  

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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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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%  

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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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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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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 °L - Between the rugged Sawtooth Mountains and craggy Grand Tetons lie golden fields of barley perfection. It's here, to the West of the Great Divide, where Great Western Malting crafts their renowned Pure Idaho malt. Pure Idaho is made from 100% Idaho-grown barley. This is the ultimate pilsner base malt. Processed gently and meticulously in Pocatello, Idaho, this malt contributes a balanced flavor profile designed to be at the heart of your craft. Pure Idaho is the malt of choice when a high-quality Pilsen or Idaho-specific product is desired. Malt Specification: Moisture % - max. 4.2 Extract fine % dm - min. 82 Color °L - 1.7  Protein % dm - max. 10.7    

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3.5-4.3 ° L - Dingemans Pale Ale - Dingemans Pale Ale malt is fully modified, kilned longer and more intensively. This malt gives your beer a golden color. (3.8°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. Viking Malt - Pale Ale GR901 Briess Malting - Pale Ale GR303 Canada Malting - Superior Pale Ale GR670 Thomas Fawcett Malting - Spring Pale Ale GR362 Great Western Malting - American Pale GR305 Admiral Maltings - Maiden Voyage Pale GR70 Admiral Maltings - Gallagher's Best Pale GR701

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2.3-3.0 °L - Fawcett Malting - Golden Promise is a Pale Ale Malt grown in Scotland. It produces a sweet, mellow wort and is excellent for both brewing and distilling. Richer in color and malty character than standard 2-row base malt, and more highly modified. Malt Specification: Moisture % - max. 4 Extract fine % dm - min. 80 Color °L - 2.3 - 3.0 Protein % dm - max. 8.5 - 10  

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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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Provides a rich spectrum of color, allowing you to achieve a variety of hues from golden to deep red and brown, while also boosting head retention Imparts a complex blend of caramel, burnt sugar, and dried fruit flavors like raisin and prune, with a flavor intensity that increases with the amount used Use as up to 15% of your grain bill 148 L - Briess Crystal Red Malt is a unique drum-roasted, crystallized malt known for its powerful coloring properties and distinct flavor profile. It's an excellent way to achieve a range of hues, from subtle gold to deep red and brown, depending on the amount used. This specialty malt delivers a complex mix of caramel, burnt sugar, raisiny, and prune notes. Its flavor contribution intensifies as you increase the percentage in your grain bill. Usage & Style Guide: <1%: For a touch of golden color in light beers, such as Pale Ales and Lagers, without affecting the flavor or fermentability. 1-3%: Adds rich orange hues and a hint of caramel to Amber Ales and Lagers. 3-7%: Creates a vibrant red color and mild flavors of caramel and toffee, ideal for English Reds and Scotch Ales. 7-10%: Delivers deep red to cola-like colors and complex sugar notes, perfect for Dark Ales and Lagers. 10-15%: Provides intense color and robust, full-bodied flavor for strong, dark beers like Barley Wines and some Stouts. Malt Specification: Color °L - 148 Moisture % - max. 2.5 Extract fine % dm - min. 75.0 Usage Rate - Up to 15%

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1.6 °L - Great Western Malting - Superior Pilsen - Very pale, well modified, base 2 row malt. Perfect for brewing malty light-colored lagers, ales and beers where a crisp, clean finish is desired. (1.6°L)     Produced from selected lots of premium, Canadian-gown Copeland barley Low in protein, and colour High in extract Balanced modification Great for Lagers   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 Rahr Malting - North Star Pils™ GR31 Canada Malting - Superior Pilsen GR671 Briess Malting - Pilsen GR31 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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6.1 - 8 °L - Weyermann® - Weyermann® Dark Wheat is a gently kilned malt made from high-quality German wheat. It contributes a mild golden color to wort and a robust malty-sweet flavor with notes of bread, biscuit, toffee, and caramel. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can also improve head formation and retention, depending upon the other grist constituents. In top-fermented beers, Weyermann® Dark Wheat malt performs especially well, adding creaminess, body, and complex wheat flavors. Weyermann® Dark Wheat malt has a somewhat 'drier', more complex character than pale wheat malts. It's the signature malt for Bavarian Dunkelweizen, and perfect for Weizenbocks, Kölsch, and Altbiers. (6.2-8.1 L)  

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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%

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1.8 °L - Briess MaltGems™ is crafted by removing the majority of husk, fine grit, and flour from Synergy Select Pilsen Malt. What remains after this process is the Heart of the Malt that can be lautered like a traditional brewer’s grind to deliver exceptional performance. This innovative product reveals true malt flavors without bitter, astringent qualities present with other malts, which is only possible through elimination of husk-based polyphenols. Synergy Select Pilsen Malt is a true European-style Pilsen Malt, which is rich in flavor, high in extract, and low in protein with moderate enzymes and FAN. MaltGems™ Pilsen Malt has a balanced taste with notes of bread, cracker, and honey, along with a remarkably clean finish. MaltGems™ comes pre-milled and dehusked. Features & Benefits: Clean malt flavor resulting from husk removal Exceptional lautering & performance Crafted from premium European-style Pilsen Malt Well-rounded base malt flavor Moderate enzymes & FAN for control & consistency High extract due to Synergy Select Pilsen Malt base Allows 20% greater grist loading for increased throughput & higher gravity options due to lack of flour & water-binding husk AMBA/BMBRI recommended 2-Row Synergy barley Malt Specifications: Moisture % - max. 4.4 Extract fine % - dm min. 83.3 Color °L - 1.8 Protein % dm - max. 10.9    

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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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162 - 226 °L - Simpsons Malt - A brown malt with flavors of, you guessed it, Coffee!  This malt will contribute to a smooth mouthfeel, and will add rich flavorful coffee notes to your favorite stouts, porters, or browns.

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340-450 °L -  Weyermann® - Malted Wheat that has been roasted. It gives a nice mellow flavor with a hint of roastiness.

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16 - 23 °L - Weyermann® - For any beer in which a reddish color is desired, such as Scotch Ales, Browns, and Bocks. It also provides a full body and a nice, malty aroma to the beer.

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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.

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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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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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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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2.7 °L - Fawcett Malting - A traditional English barley variety known for its slightly bready flavor.  Example Malt Analysis: Moisture % 3.0 FGE (dry)% 80.5 Color (L) 2.3 - 3.0L  

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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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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 °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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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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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%

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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%

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Ultralight is perfect for brewing extract beers when you want to have the lightest color possible A reliable base malt extract for brewing any beer style Can be used as 100% of your fermentable sugar in extract brewing Add for color correction, boost gravity, or improve head retention in all grain brewing Ultralight is one the lightest Malt Extract available anywhere and has a great malty, grain flavor. The color is so light because it is made from 100% 2-row base malt. Our manufacturer also uses a minimum amount of heat, and a slower evaporation to reduce the carmelization found in most other extracts. This extract is mashed around 152 degrees which results in beers with great malt flavor yet good fermentability.  We use it in a majority of our Recipe Kits.  It is unbeatable for light colored Pale Ales and amazing in IPA's where it lets the hops become the focus.  If you are making a darker beer you can simply steep darker specialty grains to obtain the flavor and color you are looking for. Packaged in a special metallic, oxygen barrier bag that unlike plastic jugs does not allow any oxidation to occur. Does fresh extract make a difference? Decide for yourself! We recommend customers store their extract in the refrigerator if they do not plan on using it within 8 weeks.

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Crafted from 100% pure organic malted barley and water, this liquid malt extract provides a clean, neutral flavor that allows the unique characteristics of your specialty ingredients to shine through As the only vertically integrated malting company in North America, Briess controls the entire process from barley to extract, ensuring unparalleled freshness, flavor, and consistent performance in every batch Maltoferm Organic 10000 LME offers a high fermentability of approximately 75%, making it an ideal base for a wide range of organic brews and a reliable choice for achieving predictable results Briess MALTOFERM® Organic 10000 Liquid Malt Extract (LME) is a 100% pure organic malted barley extract, crafted simply from Briess's own premium organic malt and water. As the only vertically integrated malting company in North America, Briess Malt & Ingredients Co. controls the entire process from barley to extract, ensuring you receive the freshest, fullest-flavored organic malt extract available. Typical Analysis (Average Values - Not Product Specification): Solids: Approximately 79% Fermentability: Approximately 75% Free Amino Nitrogen (FAN) (as-is): Approximately 3500 ppm Color (8º Plato): Approximately 4.0 SRM Carbohydrate Profile (per 100g as-is, Dry Basis - Approximate Values): Glucose: Approximately 10% (13% Dry Basis) Maltose: Approximately 37% (45% Dry Basis) Maltotriose: Approximately 11% (14% Dry Basis) Higher Saccharides: Approximately 14% (19% Dry Basis) Advantages of Using Extract in All-Grain Brewing: Save Time: Streamline your brew day and reduce the time spent on mashing. Increase Capacity/Boost Productivity: Brew more batches in the same timeframe. Extends Brew Size: Easily increase your wort volume by adding concentrated malt solids. Boost Gravity: Achieve higher original gravity without adjusting your entire grain bill. Adjust Color: Fine-tune your wort color with precision. Improve Body and Head Retention: Enhance the mouthfeel and foam stability of your beer. Key Benefits for Organic Brewers: 100% Pure Organic Malted Barley Extract: Made with just Briess organic malt and water. Vertically Integrated Quality: Ensured freshness and flavor from Briess's own malt. Clean, Neutral Flavor: Provides a versatile base that complements specialty ingredients. Consistent Performance: Offers reliable fermentability and predictable results. Convenient Liquid Form: Easy to handle and integrate into your brewing process.

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