Search results for "viking malt"

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  

Read more less

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.  

Read more less

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

Read more less

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

Read more less

3.5 L - Weyermann® - Not quite as intense as Munich, but a great background builder or even base for German Lagers, Kolsches, Alts, and even light American ales. Enzyme potential is between Munich and 2-row. Must be mashed. Example Malt Analysis: % Assortment 7/64" 59.6 6/64" 29,7 5/64" 8.8 Thru 5/64' 1.9 Chemical Analysis Moisture, % 3.8 Extract %, finely ground malt, as is 78.7 Extract %, finely ground malt, dry basis 81.8 Extract %, coarsley ground malt, as is 77.9 Extract %, coarsley ground malt, dry basis 81.0 F/C Difference % 0.8 Color, laboratory Wort, degrees Lovibond 2.7 - 3.8 Viscosity 1.48 Beta Glucan, ppm 107 Diastatic Power 93 Alpha Amylase (DU) 54.2 Total Soluble Protein %, dry basis 5.21 Total Protein %, dry basis 11.06 S/T Ratio % 47.1 Conversion, minutes 5-7 Aroma of Mash Aromatic Filtration Time Normal Clarity of Wort 7

Read more less

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

Read more less

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.

Read more less

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.  

Read more less

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    

Read more less

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

Read more less

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  

Read more less

Due to high demand, the 50 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this item to you when we receive more in late August. 40° L - Briess Malting - Caramel 40L is used in some Pale Ales and most Amber Ales. It can also be used in darker beers, as well, when you are looking for the benefit of Caramel malt and some color contribution, but not the caramel notes that the higher colored Caramel malts have. Also known as Briess Crystal 40L   See attached Document for Typical Malt Analysis

Read more less

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

Read more less

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.     

Read more less

60 °L -  Briess Malting - Caramel 60L is used in some Pale Ales, Amber Ales, Brown Ales, and as the Caramel malt in many darker beers such as Porter and Stouts. Flavor is sweet with pronounced caramel characteristics. Contributes deep golden to red hues. Also known as Briess Crystal 60L See attached Document for Typical Malt Analysis  

Read more less

3.7 °L - Briess Malting - For German style Roggen beers and whatever else you can dream up. Will leave a slight haze. Has a unique fruity, spicy flavor. Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist. Must be mashed.   See attached Document for Typical Malt Analysis

Read more less

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  

Read more less

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.  

Read more less

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)    

Read more less

1.2° L - Briess Malting - Briess Pilsen is their lightest colored base malt available. It will produce a very light colored, clean and crisp wort with a delicate malty flavor. Excellent choice as a 2-row base malt for all beer styles, particularly lagers. Great for malt focused beers, as it's clean character allows for the full flavor of specialty malts to shine through.  

Read more less

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.  

Read more less

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  

Read more less

Due to high demand, the 50 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. 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.  

Read more less

120° L Briess Malting - Briess Caramel, or Crystal, 120L is used in Red Ales and in beers where you want a heavy caramel flavor contribution. Will contribute deep red hues to the color of your beer. We usually put 1/4 to 1/2 pound per five gallons in Bock beers.   See attached Document for Typical Malt Analysis

Read more less

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

Read more less

2.5 L - Briess - White Wheat malt has a sweet, malty, bready character and contributes a light straw color. Use as a base malt in any wheat beer style, or use as 5% of the grain bill in any other beer style for improved head retention.   Typical Analysis: Moisture - 4.0% Color - 2.5° Lovibond Protein - 12.0% Diastatic Power (Lintner) - 160     See attached document for more information.  

Read more less

Golden Light is an excellent choice as a base or to boost gravity. Slightly darker and richer in biscuity/bready flavors than Pilsen extract DME 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. Dried Malt Extract (DME) is the primary sugar source in extract brewing and can be used in partial-mash or all grain brewing to adjust flavor, color and gravity of brews.  DME can also be used to increase head retention and body. Many brewers choose nutrient rich DME as the sugar source for making yeast starters as well. Briess dried malt extracts are made from 100% malt and water. Golden Light DME: 100% pure malt extract made from 99% base malt,1% Carapils® Malt, and water. Golden Light is an excellent light malt extract . With a malty flavor, it can be used in the production of any beer style, either as a base or to boost gravity. Slightly darker and richer in biscuity/bready flavors than Pilsen extract. Preferred in the production of most ales. Typical Analysis: Color (8° Plato): 4.0 SRM Fermentability: 75% Solids: 97% 1.043 PPG

Read more less

20 °L - Briess Malting -  A medium Belgian Crystal malt that provides a slight toasty flavor and residual caramel sweetness. Caramel Vienne (also known as Caravienne) is commonly used by Belgian breweries in producing Abbey or Trappist style ales. Caravienne and Caramunich have a different flavor contribution than the Crystal malts listed above. Some describe the flavor as slightly toffeeish.

Read more less

10° L - Briess Malting - European-style Munich Malt with a clean, malty flavor. The flavor profile can be described as very smooth and malty sweet. Golden in color leaning towards an orange hue.

Read more less

5.1-7 °L - Weyermann® - To increase body, aroma, malty sweetness and a slight biscuit flavor. A great reason to do mini-mashing or all grain brewing. This malt contains about half the enzyme potential of 2-row malt, which is enough to self convert in a mash. It can be steeped in an extract brew to achieve some of the flavor contribution, but will not add any sugars in a steep. This is a must malt if you looking to construct a true European-style lager.  

Read more less

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

Read more less

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.    

Read more less

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

Read more less

Ale-style base malt crafted from a blend of North American two-row barleys Well-suited for a wide range of beer styles, including American, English, and other ales Use as up to 100% of your grain bill Rahr Pale Ale malt is an ale-style base malt crafted from a blend of North American two-row barleys. It offers excellent color, presenting as slightly darker than Rahr's Standard or Pilsner malts, alongside a good malt flavor and a high extract yield. This versatile malt is well-suited for a wide range of beer styles, including American, English, and other ales. Its robust characteristics have made it a popular choice as a foundational malt for nearly any brew. Malt Specification: Color °L - 3.0-4.0 Moisture % - max. 4.5 Extract fine % dm - min. 80.0 Protein % dm - max. 11.5 Usage Rate - Up to 100%

Read more less

10°L - Briess Malting - Our lightest colored Caramel available. The flavor has a candy-like sweetness with mild caramel character. This malt will add golden hues to a beer, creating a beautiful blonde or pilsner. Will also improve the head of a beer. Also known as Briess Crystal 10L

Read more less

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.  

Read more less