Caramel Rye Malt provides a candy-like sweetness and the spicy character of rye
Can be used in small amounts to add depth and a subtle rye flavor
Use as up to 20% of your grain bill in rye beers; commonly used along with Rye Malt and Rye Flakes
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.
45 °L - Briess Malting - Caramel Rye Malt is a drum roasted crystallized rye malt that improves foam, enhances viscosity, and contributes golden hues with a candy-like sweetness and the spicy character of rye. You can use this with Briess Rye Malt or Briess Brewers Rye Flakes for more rye flavor, and to complement the smooth and subtle, yet complex, flavor of Briess Caramel Rye Malt and add depth and subtle flavor to many styles of beer.
Usage Levels / Beer Styles
1-5%: Adds touches of depth to lighter-flavor beers like Pilsner, Oktoberfest, and Bock
5-10%: Adds complexity to malt-forward beers
10-20%: Adds an intriguing softness and slight rye-like character. Use in all rye-style beers for toast flavor and color as well as in Scottish Ales, Doppelbock, Dunkels, Stouts, Porters, and other medium to dark ales and lagers
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%
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%
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%
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.
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.
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
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.
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.
Wide mouth carboys are the easiest glass fermenter to clean with plenty of room to get your arm inside to scrub
Add bagged flavoring additions and remove them freely when finished—this can be nearly impossible with traditional narrow neck glass carboys
Watch fermentation activity as it's happening! The ultimate advantage of translucent glass or plastic fermenters
Ported lid with removable cap sized for a #5 stopper & airlock
Carrying harness included for easier handling
Glass carboys have been a staple of the brewing and winemaking world for generations, but traditional tight neck carboys aren't without their limitations. Standard glass carboys can be difficult to clean after fermentation and require a siphon or racking cane to transfer liquid out. The wide mouth carboy is extremely easy to clean—simply removing the lid allows you to get your hand or arm all the way inside to scrub away stubborn sediment. And with a convenient spigot at the bottom, you can transfer liquid out of the vessel with ease.
Each carboy comes with a carrying harness. See below for optional stainless steel spigots.
Features:
Gasketed lid for tight seal
Included carrying harness
Ported lid ready for #5 stopper & airlock
Plastic spigot with 3/8" OD barb (tapers from 10-12mm)
20mm (0.78") diameter spigot hole
165mm (6.5") lid opening
Continuous thread, 5mm pitch
Please note: The carrying harness should not be used to move the vessel when full. The airlock lid is primarily recommended for short fermentations.
40 °L - Great Western Malting - Fully modified and saccharified, then caramelized at high humidity and roasted. It provides a light reddish-amber color and a medium sweet, malty, caramel flavor in the beer. Regularly used in Pale Ales and Ambers to add color.
Malt Specification:
Moisture % - max. 5.4
Extract fine % dm - min. 70
Color °L - 40
Protein % dm - max. 11.5
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%
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
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%
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:
Weyermann® Malting
TYPE: Vienna Malt
% 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
Introducing Malted Oats from Rahr Malting! The 55-lb sack size is now in stock and ready to ship. 1- and 5-lb sizes are available for pre-order. Place your order now and we will automatically ship it to you when available. The current estimated availability is mid-July.
Enhances beer's foam stability and imparts a creamy texture
Well-suited for juicy or hazy IPAs, stouts, and porters
Use as up to 20% of your grain bill
Rahr Malted Oats offers brewers a reliable way to enhance beer's foam stability and impart a creamy texture. This malt is particularly well-suited for popular styles such as juicy or hazy IPAs, stouts, and porters, or any brew aiming for increased foam development and a silky mouthfeel.
Expect earthy, grainy flavors and a noticeable palate fullness when incorporating Rahr Malted Oats into a recipe. Its high protein content, coupled with low color and beta-glucan levels, helps to mitigate the risk of slow or stuck lauters during the brewing process.
Malt Specification:
Color °L - 1.8-2.4
Moisture % - max. 5.0
Extract fine % dm - min. 60.0
Protein % dm - max. 15.0
Usage Rate - Up to 20%
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%
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)
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
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%
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
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.
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%
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%
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.
7.9 °L - Great Western - Produced in the traditional European manner of 'stewing' germination then kilning at high temperatures. Emphasis on higher-protein 2-Row barleys, to achieve high levels of protein solubilization and color formation. 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. 4.4
Extract fine % dm - min. 77
Color °L - 7.9
Protein % dm - max. 12
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
3.5-4.2 °L - BestMalz - BestMalz Vienna malt provides full maltiness and some color, often with a nutty flavor. Used in European amber, golden and brown lagers, as well as Marzen and Oktoberfest beers. Can be used 100% of the grist.
Malt Specification:
Moisture % - max. 5
Extract fine % dm - min. 76
Color °L - 3.5 - 4.2
Protein % dm - max. 12
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%
11.0-13.0 °L - BestMalz - BEST Red X® from BestMalz is a unique German malt with properties of both Munich and Crystal malts. If used at 100% of the grist, it creates a beer with an intense red color. Even in small amounts, BEST Red X® will contribute a rich malty Munich-like complexity.
Malt Specification:
Moisture % - max. 5
Extract fine % dm - min. 79
Color °L - 11.0 - 13.0
Protein % dm - max. 12
Diastatic Power - 61.7
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.
Traditional Dark has an intense, sweet and malty flavor perfect for Brown Ales, Porters, Stouts, and other malt-forward styles
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.
Traditional Dark DME: 100% pure malt barley extract made from a blend of 100% malts and water.
Traditional Dark is an excellent dark malt extract . With an intense, sweet and malty flavor, it can be used in the production of many beer styles, either as a base, to boost gravity or for color and flavor enhancement. Contributes strong flavors to darker beer styles such as: Red ales, Brown ales, Amber ales, Oktoberfests, Bocks/Doppelbocks and can be used for color adjustments in lighter beer styles.
Typical Analysis:
Color (8° Plato): 30 SRM
Fermentability: 75%
Solids: 97%
1.043 PPG
1.8 - 2.7 °L - BestMalz - Spelt Malt is an ancient variety of Bavarian wheat with long irregularly-shaped kernels. It contains higher protein levels but lower gluten than wheat malt. Provides a slightly sweet nutty, spicy flavor. Use like wheat malt.
Malt Specification:
Moisture % - max. 6
Extract fine % dm - min. 82
Color °L - 1.8 - 2.7
Protein % dm - max. 14
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
