23 - 31°L - Weyermann® - Weyermann® CaraAmber® is ideal for the production of deep red to amber beers. Provides both an amber color and a sweet, caramel malt flavor. It also provides a full body and a nice, malty aroma to the beer. Use up to 20% in your mash.
EBC: 60-80
Lovibond: 23-31
Usage: to 20%
Moisture: 3.0-4.5%
Total Nitrogen: 10.0-12.0%
Extract% (dry basis): 78-81
Soluble Nitrogen Ratio: N/A
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.
Add body and improve head retention without adding fermentable sugars
Commonly used in Stouts, but can be beneficial to any beer style where a bigger body is desired
Use as up to 20% of your grain bill
A great way to add body and head retention to your beer. Used especially for stouts, flaked barley can be used across practically all beer styles and is an essential adjunct to have around the brewhouse. Flaked Barley adds protein for body and head retention, without adding fermentable sugars to your wort the way you would with a wheat malt, which makes is great for tweaking the body/head characteristics of a recipe without changing the rest of the grain bill to accommodate a fermentable grain.
4.6 - 8.0 ° L - BestMalz - Increases beer color, mouth feel and malt character. Used in dark, aromatic and full-bodied lagers such as Märzens, Oktoberfests, Bocks and Double Bocks. Can be used 100% of the grist. In some classic beer styles such as continental lagers, the use of Munich malt is usually essential if the brewer is to achieve the required malt character and mouthfeel.
Malt Specification:
Moisture % - max. 5
Extract fine % dm - min. 80.5
Color °L - 4.6 - 8.0
Protein % dm - max. 12
20 °L - Dingemans Malting - Dingemans Cara 20 (Caravienne) - Light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt. (15-27°L)
High-quality distilling malt made from Glycosidic Nitrile (GN)-free, North American 2-Row barley
Excellent neutral base for a variety of spirits, including bourbon and American Single Malt Whiskey
Use as up to 100% of your grain bill
Rahr GN Zero Distillers Malt is a high-quality distilling malt made from Glycosidic Nitrile (GN)-free, North American 2-Row barley. Its specifications and flavor profile make it an excellent neutral base for a variety of spirits, including bourbon and American Single Malt Whiskey. This malt contributes earthy and grainy notes, complemented by subtle hints of bread crumb and sprouts.
Understanding Glycosidic Nitrile (GN)
Glycosidic nitriles are organic compounds naturally present in significant amounts in certain barley varieties after malting. During the distilling process, GN can form ethyl carbamate (EC), a known carcinogen. Many countries have regulations on EC levels in spirits, and the United States may implement stricter limits in the future. Choosing Rahr GN Zero Distillers Malt helps distillers create products that are ahead of potential regulatory changes, ensuring a "future-proof" choice for aging spirits.
Malt Specification:
Color °L - 1.8-2.3
Moisture % - max. 4.5
Extract fine % dm - min. 80.0
Protein % dm - max. 11.5
Usage Rate - Up to 100%
60 °L - Briess Malting - A darker and more robust version of Caravienne. Amber to redish hues in color. The malt lends wonderful caramel, roasted, malty flavors to any beer. Excellent in IPA’s, Pale Ales, Oktoberfests and Porters. Also known as Caramunich.
5.3° L - Briess Malting - Ashburne® Mild can be used as a base malt or high percentage specialty malt. Typical style inclusion would be Mild Ale, Brown Ale, Belgian Ale, and Barley Wine. Slightly darker with a higher dextrin level than Pale Ale Malt that will lend a high residual maltiness / mouthfeel.
Experience a clean, bready flavor with subtle notes of nuttiness and honey, characteristic of premium European-style Light Munich malt
Ideal for adding a rich, full-bodied character to your beers
Use as up to 100% of your grain for golden and dark beers, or as 10-20% to add complexity to Ambers and Lagers
5 L - This premium European-style Light Munich malt delivers a clean, bready flavor profile with delicate notes of nuttiness, pretzel, and a touch of honey. Ideal for adding a rich, full-bodied character to your beers. Can be used as up to 100% of your grain beer in golden or darker beers for rich, kilned malt flavor. Add as 10 to 20% of your grain bill to add complexity and flavor depth to Ambers, Lagers, Bocks, and more.
Malt Specification:
Color °L - 5
Moisture % - max. 3.5
Extract fine % dm - min. 80.0
Protein % dm - max. 11.7
Usage Rate - Up to 100%
Dark Malt Extract made specifically for brewing the darkest beer styles including Porter and Stout
Contributes an intensely malty flavor and dark color
Made from 2-Row, Munich, Caramel 60, and Black Malt
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
A dark malt extract fantastic for the production of Porter, Stouts, or any other dark beer. Made from a mix of Base Malt, Munich, Caramel 60, and Black Malt, this extract will make an amazingly rich wort. Use it in any beer that you’re looking for an intensely malty flavor along with a dark color.
Packaged in oxygen barrier foil bags that keep the extract from oxidizing. 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.
300 - 375 °L - Weyermann® - Carafa® Special malts are de-husked prior to the roasting process, which leads to full flavored grain without the harsh bitterness and astringency typically associated with dark color grains. Up to 5% of grist.
132 - 170 °L - Weyermann® - Helps to build the body of a beer, while also adding an improved malt aroma. A great specialty malt to be used in stouts, porters, and bocks.
1.9-2.5 °L - Canada Malting - Canada Malting's 6-Row malt has a higher enzyme content than your standard 2-row base malt. Ideal for use in conjunction with adjuncts. Excellent base malt for use in wheat beer production.
Malt Specification:
Moisture % - max. 4.5
Extract fine % dm - min. 80
Color °L - 1.9 - 2.5
Protein % dm - max. 13
Bavarian Wheat Extract is a great way to make traditional wheat beers with LME
Use a wheat malt substitute when brewing an extract version of an all-grain recipe
Made from 65% Malted Wheat and 35% Malted Barley
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
A blend of 65% Malted Wheat, and 35% Malted Barley, this Bavarian Wheat Extract is a great way to make traditional wheat beers. Use this in any recipe that calls for wheat malt, or add some wheat character to your favorite pale or IPA!
Packaged in oxygen barrier foil bags that keep the extract from oxidizing. 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.
90 °L - Briess Malting - Briess caramel, or crystal, malt provides pronounced caramel flavors along with raisiny, or prune like characteristics. It's color contribution will be red to deep red hues.
For Typical Malt Analysis, refer to the Document Tab.
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%
Traditional Dark has an intense, sweet and malty flavor perfect for Brown Ales, Porters, Stouts, and other malt-forward styles
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
Briess Malt & Ingredients has had a focus on quality and innovation for more than 140 years, with all of their products being made in the U.S.A.
Concentrated Brewers Wort (CBW) Liquid Malt Extract (LME) from Briess. Briess CBW malt extracts get all of their color and flavor from base and specialty malts, never through additional boiling. CBW malt extracts are unhopped and nondiastatic for flexible, creative brewing
Traditional Dark LME: 100% pure malt barley extract made from a blend of 100% malts and water.
Typical Analysis:
Color (8° Plato): 30 SRM
Fermentability: 75%
Solids: 79%
Sparkling Amber is an excellent choice for Pale Ales, Reds, Ambers, and darker beers including Stouts and Porters
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
Briess Malt & Ingredients has had a focus on quality and innovation for more than 140 years, with all of their products being made in the U.S.A.
Concentrated Brewers Wort (CBW) Liquid Malt Extract (LME) from Briess. Briess CBW malt extracts get all of their color and flavor from base and specialty malts, never through additional boiling. CBW malt extracts are unhopped and nondiastatic for flexible, creative brewing.
Sparkling Amber LME: 100% pure malt barley extract made from 100% malt and water.
Typical Analysis:
Color (8° Plato): 11 SRM
Fermentability: 75%
Solids: 79%
1.5 °L - BestMalz - BestMalz Heidelberg is a German 2-row spring barley malted for lightest color. A great base malt for the palest lagers. It has excellent enzyme contribution, and creates a bright and high foaming beer. Use 100% of grist.
Malt Specification:
Moisture % - max. 5
Extract fine % dm - min. 80.5
Color °L - 1.5
Protein % dm - max. 11.5
Munich is rich, malty, and amber-colored—perfect for dark lagers like Marzen, Bock, and Doppelbock
Made from 50% Munich and 50% Pilsner Malt
Add in small amounts to add depth to your malt character for any 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
Use our rich, malty, amber colored Munich Malt Extract to make delicious, true to style, German lagers such as Marzens, Bocks, and Doppelbocks. But don't limit its use to just these beers - try it out in any recipe where a rich, malty flavor sounds good! Made with 50% Munich and 50% Pilsner malt in a multi-step mashing process. You can count on this extract to deliver malt flavor but still have a high degree of fermentability.
When shopping for Munich Extract consider buying it from a supplier like MoreBeer! that packages and moves lots of volume. We also package our own malt extract in multi-layer oxygen barrier bags that keeps our extract incredibly fresh. And when it comes to brewing Malt Extract brews the freshness of your extract is key.
We recommend customers to store their extract in the refrigerator if they do not plan on using it within 8 weeks.
60 °L - Great Western Malting - Caramelized at high humidity and well roasted. Provides a red-amber color and a pronounced malty, toffee, caramel flavor in the beer. Perfect for Reds, Ambers and Porters. Can also be used in relatively small amounts to add adjust color.
Malt Specification:
Moisture % - max. 4.6
Extract fine % dm - min. 70
Color °L - 60
Protein % dm - max. 11.5
21-27 °L - Bairds Malt - A British crystal malt that can be used in a variety of beers. Slightly different flavor than American or Belgian Crystal malts. Can be used in recipes calling for British Crystal.
SRM 30-37
47 °L - Dingemans Malting - Dingemans Cara 45 (Caramunich) - Medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color. (38-56 °L)
75 °L - Great Western - Crystal 75L is used in some Amber Ales, Red Ales, Brown Ales, and as the Crystal malt in many darker beers such as Porter and Stouts.
Munich is characterized by clean, slightly sweet, rich malty flavor and contributes golden amber leaning toward orange hues
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
Briess Malt & Ingredients has had a focus on quality and innovation for more than 140 years, with all of their products being made in the U.S.A.
Concentrated Brewers Wort (CBW) Liquid Malt Extract (LME) from Briess. Briess CBW malt extracts get all of their color and flavor from base and specialty malts, never through additional boiling. CBW malt extracts are unhopped and nondiastatic for flexible, creative brewing.
Munich LME: 100% pure malt extract made from 50% base malt, 50% Bonlander® Munich Malt 10L, and water.
Typical Analysis:
Color (8° Plato): 8 SRM
Fermentability: 75%
Solids: 79%
Bavarian Wheat is the perfect fermentable base for all your traditional wheat beers
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
Briess Malt & Ingredients has had a focus on quality and innovation for more than 140 years, with all of their products being made in the U.S.A.
Concentrated Brewers Wort (CBW) Liquid Malt Extract (LME) from Briess. Briess CBW malt extracts get all of their color and flavor from base and specialty malts, never through additional boiling. CBW malt extracts are unhopped and nondiastatic for flexible, creative brewing
Bavarian Wheat LME: 100% pure malt extract made from 65% Malted Wheat and 35% Malted barley, and water.
Typical Analysis:
Color (8° Plato): 3.0 SRM
Fermentability: 75%
Solids: 79%
Pilsen Light has a subtle malty flavor and is the lightest DME available from Briess.
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
Briess Malt & Ingredients has had a focus on quality and innovation for more than 140 years, with all of their products being made in the U.S.A.
Concentrated Brewers Wort (CBW) Liquid Malt Extract (LME) from Briess. Briess CBW malt extracts get all of their color and flavor from base and specialty malts, never through additional boiling. CBW malt extracts are unhopped and nondiastatic for flexible, creative brewing.
Pilsen Light LME: 100% pure malt barley extract made from 99% Pilsen Malt, 1% Carapils® Malt, and water.
Typical Analysis:
Color (8° Plato): 2 SRM
Fermentability: 75%
Solids: 79%
Convection toasted Oak Cubes made in the US from French Oak.
These Oak Cubes impart similar flavors as the equivalent oak type and toast level chip, but extract more slowly giving you more control over the final impact in your beer.
These cubes are produced from staves of French oak that have been air-seasoned for 18-24 months, then toasted to a Medium Toast. They will add a sweet, butterscotch note with hints of Vanilla and Spice to your beer.
Suggested dosage is 2-4 oz per 5 gallons of beer.
A common ingredient found in the historical brewing herbal mixture called Gruit. Used before hops became the brewing spice of choice. 1/2 to 1 oz per 5 gallons is sufficient for bittering. Imparts a mellow sage-like aroma.
