Search results for "viking oat malt"

20 °L - Viking Malt - Viking Caramel 50, which is a 20 Lovibund colored malt, is a perfect choice for adding a light maltiness to lighter colored ales and lagers. 50 will help with flavor stability, foam quality and head retention.  Viking Caramel Malts are made from green malt . A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention.   Malt Specification: Moisture % - max. 6.0 Extract fine % dm - min. 75.0 Color °L - 17.4-21.2   See the Documents tab below for Product Information and Typical Analysis.

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Improve head retention and add a silky, smooth texture to your beer A marquee ingredient in Oatmeal Stouts, but also commonly used in Hazys and many other beer styles Use as up to 25% of your grain bill These oat flakes are perfect for making any beer style you want to add a silky, smooth mouthfeel to whether it be an Oatmeal Stout or a New England IPA. Or toss a little in to any recipe to help with head retention in the glass. Since oats have a higher fat content you should not store therm for an extended period of time. Good rule of thumb is to use them within six months.

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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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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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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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Fermentable extract rich in sugar, protein and flavor Contributes to haze formation, mouth feel and head retention Ideal for NEIPA, Hazy Pales or adding a velvety mouthfeel to an Oatmeal or Milk Stout Unlock smoother, hazier, and more flavorful beers. Our hydrolyzed oat powder, crafted from premium Australian oats, boosts head retention, enhances mouthfeel, and creates a desirable haze, perfect for NEIPAs and Hazy Pales. Add a velvety touch to stouts or explore new dimensions in your favorite brews. Rich in fermentable sugars and oat flavor, this extract is your secret to exceptional beer.  

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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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The flavor emphasis of this beer rests squarely on the synergy of maltiness, dark roasted malts, and oat flavor Includes Northern Brewer and British Kent Goldings hops Estimated ABV: 5.7% Estimated IBUs: 38-42 Makes 5 gallons of finished beer Our Oatmeal Stout is loaded to the brim with malt! A helping of Flaked Oats give this brew a smooth, almost slick, mouthfeel, while three different dark malts—Chocolate, Black Patent, and Roasted Barlery—combine for a very complex roast flavor. A lower bittering rate from a moddest hop addition allows the flavor emphasis to rest squarely on the synergy of maltiness, dark roasted malts, and oat flavor. Oatmeal Stout is one of our most consistently well-reviewed kits and comes highly recommended for anyone who appreciates a dark, roasty beer. Makes 5 gallons Estimated Original Gravity: 1.058-62 SRM (Color Range): 38 IBUs: 38-42 Estimated Alcohol Percentage: 5.7%   Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”.  For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.      

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28 L - Briess Malting - Victory malt gives a warm toasted nutty flavor which is great in Nut Brown Ales. Its clean flavor makes it well suited for ales and lagers alike, use in small amounts to add complexity and warm color.   See attached Document for Typical Malt Analysis

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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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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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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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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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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.

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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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Heirloom High-Altitude Growth: Premium barley sourced exclusively from the Bighorn Basin for an elite, heirloom-quality base. Complex Flavor Profile: Delivers a sophisticated palate of warm honey and fresh-baked biscuits with a delicate floral finish. Usage: Up to 100% of your grain bill for deep malt character or up to 20% to add a layer of complexity. 3.3 L - Heritage Gold™ isn't your standard base malt. It is a premium, heirloom-variety malted barley grown exclusively in the high-altitude Bighorn Basin of Wyoming and Montana. Crafted to replicate the rich, bready soul of authentic English Ale malts, it undergoes a meticulous five-day germination process. The result is a malt that offers a sophisticated profile of warm honey, fresh-baked biscuits, and a delicate floral finish. Usage & Style Guide: Whether you are looking for a complex foundation or a flavorful accent, Heritage Gold™ provides versatility across a wide range of styles. 0–20%: Recommended for Belgian Quads, Stouts, Barrel-Aged Ales. Adds "hidden" depth and a layer of rustic complexity. Up to 100%: Recommended for ESBs, Pale Ales, Porters, English IPAs. Acts as a robust base for beers requiring deep malt character. Malt Specification: Color °L - 3.3 Moisture % - max. 4.0 Extract fine % dm - min. 82.0 Usage Rate - Up to 100%

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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.  

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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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1.7 °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.    

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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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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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Lager-style base malt crafted from select North American 2-row barley Light color, neutral flavor profile, and low protein content, making it ideal for clear, clean-tasting lagers Use as up to 100% of your grain bill Rahr Premium Pilsner is a lager-style base malt crafted from select North American 2-row barley. This malt offers a light color, neutral flavor profile, and low protein content, making it an ideal foundation for exceptionally clear and clean-tasting lagers. Malt Specification: Color °L - 1.9-2.3 Moisture % - max. 5.0 Extract fine % dm - min. 79.0 Protein % dm - max. 11.0 Usage Rate - Up to 100%

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3.5° L - Briess Malting - Goldpils® Vienna Malt is a superb example of a classic malt. Less sweet than Pale Ale Malt, it is a rich malty 2-Row base malt that offers complexity and depth with a toasted note at the finish for your classic Vienna, Oktoberfest and Marzen beers. Goldpils® Vienna Malt is less modified than Pale Ale Malt and less intensely kilned than Munich Malts. As a result it delivers malty flavor with less sweetness than Pale Ale Malt and less color than Munich Malts. You can use this malt at  up to 100% for tradtional Geramn Lagers and rich, full flavored dark beers.  It can also be used to provide a delicious maltiness to IPA's, where we suggesting using GoldPils as 10% of your overall grain bill.

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2 °L - Weyermann® - Perfect base for any wheat beer style, especially hefeweizen. Contributes little color and robust, malty-sweet flavor with notes of bread, nuts, toffee and light caramel. Wheat malts high protein content contributes to body and head.  

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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

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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. See attached Document for Typical Malt 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. Viking Malt - Pilsner GR90 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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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

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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.     

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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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350° L - Briess Malting - A dark roasted malt that presents a rich roasted, coffee taste. The chocolate flavor is very complementary when used in higher percentages in Porters, Stouts, Brown Ales, Dunkels and other dark beers.   See attached Document for Typical Malt Analysis

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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.  

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2.2 L - Weyermann®  - CaraFoam® contributes the same to your beer as CaraPils® does - body, etc - but with a slightly sweet flavor. A few breweries are switching to this malt in place of CaraPils®. Definitely lends a more interesting flavor.

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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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Crafted from premium German Barke® barley, delivering a rich malt aroma with subtle toffee undertones Optimal for a wide range of beer styles, including lagers, pilsners, ales, and bocks, enhancing body and flavor Use as up to 100% of your grain bill 1.4 L - Made from the finest German two-row historical summer brewing barley Barke®. The long-loved characteristic malt aroma of Barke® is the perfect base for intensely flavorful bright lager beers. This results in an excellent body and a pronounced full-bodiedness. Barke® has pronounced malt aromas with underlying toffee notes; pleasant, soft mouthfeel Heirloom malt for malt-forward beer styles, typically for: Pale Lager: American (Light) Lager, Munich Helles, Festbier, German Leichtbier, Dortmunder Export, Kellerbier (Pale Kellerbier), India Pale Lager Pilsner: German Pilsner, American Pilsner Amber Lager: Franconian Red Beer Strong Lager: Imperial Pilsner Bock: Light Bock, Dark Bock, Light Doppelbock Pale Ale: British Mild, Belgian Blond Ale, Trappist Single, Session Pale Ale, English Summer Ale IPA: Session IPA Amber Ale: Scottish Light, Heavy and Export Strong Ale: British Strong Ale Wheat Beer: Gose Malt Specification: Color °L - 1.4 - 2.1 Moisture % - max. 5.0 Extract fine % dm - min. 80.5 Protein % dm - max. 9.5 - 11.5 Usage Rate - Up to 100%  

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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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2.3-3.0 °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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