Search results for "viking malt"

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  

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9 °L - Weyermann® - Although similar to standard Munich malt, dark Munich will add quite a bit of color and a very strong malt flavor to your beer. A great malt to be incorporated into your darker lager recipes. Approximately 8-10° L in color. Also known as Munich Type 2.  

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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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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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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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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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Authentic Italian Terroir: Sourced from the Adriatic coast, making it the perfect base malt for Mediterranean lagers and trendy Italian Pilsners. Signature Flavor Profile: Imparts a clean, malty-sweet foundation highlighted by delicate notes of fresh honey. Usage: Up to 100% of your grain bill Infuse your next batch with the distinct terroir of the Italian coastline! Weyermann® Eraclea Pilsner is a premium base malt crafted from top-tier barley grown in the lush, fertile plains of Northern Italy, just steps from the Adriatic Sea. If you are looking to brew bright, highly aromatic, and deeply refreshing Mediterranean-style beers, this is your ultimate foundation. In the glass, Eraclea delivers a clean, malty-sweet profile laced with delicate notes of fresh honey. In the brewhouse, it performs exactly as you've come to expect from Weyermann's world-class standards. Brewers will appreciate its smooth processability, reliable extract yield, and the stellar foam stability it provides for a picture-perfect head of foam. Whether you are chasing the trendy dry-hopped Italian Pilsner or just want a crisp, high-quality base for a classic lager, Eraclea brings a unique regional character to your fermenter. Key Specifications: Flavor Profile: Clean and malty-sweet with subtle, lingering honey undertones. Brewing Performance: Excellent processability, high yield, and superior head retention. Usage Rate: Up to 100% of your grain bill. Recommended Beer Styles: Pilsners: Italian Pilsner, German Pilsner, Pre-Prohibition Lager Lagers: Mediterranean Lager, Italian Lager, Crisp American Lager Specialty: Italian Grape Ale (IGA) Malt Specification:   Color °L - 1.4 - 2.1 Moisture % - max. 5.0 Extract fine % dm - min. 80.5 Usage Rate - Up to 100%  

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15 °L -  Great Western - Crystal 15L. The flavor is slightly sweet. It is usually used in very light colored beers such as Pilsners and Pale Ales to add body, malt flavor and a little color. Example Malt Analysis! We may not be shipping this same lot. Great Western Malting Company LOT: 43 TYPE: Northwest C15 Moisture, % 8.0 Color, laboratory Wort, degrees Lovibond 18.0 Extract %, finely ground malt, as is 74.0 Extract %, finely ground malt, dry basis 80.4

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Made in the USA by Briess, this Bavarian Wheat Dry Malt Extract (DME) is the perfect fermentable base for all your traditional wheat beers. After Briess' proprietary multi-step mash program, the wort is placed under a vacuum evaporator to gently remove the water while preserving the wort's full, rich flavor and minimizing additional color development. The mash program ensures high Free Amino Nitrogen (FAN) to ensure good yeast health and a high degree of fermentability. Production in the USA spares Briess extracts from long periods of time in shipping containers and ports, and ensures that you are brewing with the freshest extract available. And Briess extracts are always 100% All Malt with no adjuncts or additional sugars. Produced from 65% wheat malt and 35% barley. Click here to read the spec sheet from Briess

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55 °L - Bairds Malt - Hugh Baird - Will provide a nice reddish color with a nice caramel sweetness.

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1.6-2.3 °L - BestMalz - BestMalz's Pilsen is malted from choice, well modified, low-protein German barley. The resultant beers are light colored, clean, full-bodied and malty. Perfect for Pilsners and Kölsch, Wits, and Tripels. Works well for malt focused beers, as the clean character will allow for the full flavor of specialty malts to shine. Malt Specification: Moisture % - max. 5 Extract fine % dm - min. 76 Color °L - 1.6-2.3 Protein % dm - max. 11.5    

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2 L - Weyermann® - An excellent Pilsner grain that has been malted in the traditional Bohemian fashion. Floor Malted Bohemian Pilsner is a slightly under-modified malt, with a complex malt flavor. We definitely recommend adding this into your next Pilsner recipe! Approximately 1.5-2.4° L in color.

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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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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%

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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)    

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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)  

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Made in the USA by Briess, this Amber Dry Malt Extract (DME) is the perfect fermentable base for a wide range of beer styles! Use it by itself, or to add a little bit of darker color to amber beer styles. Briess Amber DME gets its darker color from the addition of Crystal malts to the mash.   After Briess' proprietary multi-step mash program, the wort is placed under a vacuum evaporator to gently remove the water while preserving the wort's full, rich flavor and minimizing additional color development. The mash program ensures high Free Amino Nitrogen (FAN) to ensure good yeast health and a high degree of fermentability.   Production in the USA spares Briess extracts from long periods of time in shipping containers and ports, and ensures that you are brewing with the freshest extract available.   And Briess extracts are always 100% All Malt with no adjuncts or additional sugars.   Produced from a proprietary blend of barleys. 9 Lovibond.   Click here to read the spec sheet from Briess

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2.3 °L - Briess Malting - Exceptionally high alpha amylase and diastatic power (250) for maximum fermentable yield. (2.4°L)    

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A great way to add body and head retention to your homebrew. Used especially for stouts, flaked barley can be used across practically all beer styles and is an essential adjunct to have around the brewhouse. Use as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. The flakes can be incorporated directly into your mash with other grains because they have a large surface area and are pre-cooked so they hydrate and disintegrate quickly. They can be used in place of corn as an adjunct to eliminate corn flavor in the finished beer. Add to your grist and mash just like any base malt. 

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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  

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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%

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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

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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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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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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.   

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395 - 470 °L - Weyermann® - A German dark de-husked malt for authentic German dark Lagers such as Dunkles and Schwarzbiers. Can also be used and experimented with in other styles where a more mellow roasted grain flavor is desired. Carafa® is very similar to a debittered black malt.  

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23 - 31 °L - Weyermann® - CaraAmber® is a drum-roasted caramel malt made from two-row, German barley that can be used to improve flavor stability, fullness and enhance color.  Full red color is achieved as well as better mash efficiency when using CaraAmber®, while flavors of toffee, caramel and bread are imparted.   Suitable for Bocks, Dunkels, Brown Ales, Red Lagers, and Amber style beers.   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

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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  

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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%

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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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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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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

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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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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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LalBrew Voss™ supports a wide range of fermentation temperatures between 77-104°F with a very high optimal range of 95-104°F The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next Kveik, the original, traditional dry beer yeast! Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss Kveik supports a wide range of fermentation temperatures between 77-104°F with a very high optimal range of 95-104°F. Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids. Beer Styles: Norwegian farmhouse ales, neutral ales Aroma: Relatively neutral at high temps, slight orange and citrus notes Attenutation: Medium to High Fermentation Range: 77-104°F (Optimal: 95-104°F) Flocculation: Very High Alcohol Tolerance: 12% ABV   *See the technical data sheet below for information on rehydration, usage and storage.  

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8-12 °L  - Weyermann® - Carahell® is used in many German lagers looking for a little more body without much color. Mild caramel notes provide balance without overpowering the nuttier Munich and Vienna malts.  

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