Products

Our 2-Row Malt is a high-quality base malt designed to add reliable sweetness and depth to your beers. This pale-colored malt is known for extracting well and providing a natural, malty flavor — perfect for any beer recipe. Produced from 2-row barley, this malt is sure to enhance your brewing creations. Made from traditional, premium grade, Canadian malting barley. Most popular malt, perfect base for all beer styles. This malt is noted for excellent fermentability and high extract. Malt Type: Base Grain Origin: North America Wort Color: 1.5 -2.1 ºLovibond Protein: 12.5% Moisture: 4% max. Extract (dry): 80% Usage: 100% max.

Read more less

Our 2-Row Malt is a high-quality base malt designed to add reliable sweetness and depth to your beers. This pale-colored malt is known for extracting well and providing a natural, malty flavor — perfect for any beer recipe. Produced from 2-row barley, this malt is sure to enhance your brewing creations. Made from traditional, premium grade, Canadian malting barley. Most popular malt, perfect base for all beer styles. This malt is noted for excellent fermentability and high extract. Malt Type: Base Grain Origin: North America Wort Color: 1.5 -2.1 ºLovibond Protein: 12.5% Moisture: 4% max. Extract (dry): 80% Usage: 100% max.

Read more less

Our 2-Row Malt is a high-quality base malt designed to add reliable sweetness and depth to your beers. This pale-colored malt is known for extracting well and providing a natural, malty flavor — perfect for any beer recipe. Produced from 2-row barley, this malt is sure to enhance your brewing creations. Made from traditional, premium grade, Canadian malting barley. Most popular malt, perfect base for all beer styles. This malt is noted for excellent fermentability and high extract. Malt Type: Base Grain Origin: North America Wort Color: 1.5 -2.1 ºLovibond Protein: 12.5% Moisture: 4% max. Extract (dry): 80% Usage: 100% max.

Read more less

Our 2-Row Malt is a high-quality base malt designed to add reliable sweetness and depth to your beers. This pale-colored malt is known for extracting well and providing a natural, malty flavor — perfect for any beer recipe. Produced from 2-row barley, this malt is sure to enhance your brewing creations. Made from traditional, premium grade, Canadian malting barley. Most popular malt, perfect base for all beer styles. This malt is noted for excellent fermentability and high extract. Malt Type: Base Grain Origin: North America Wort Color: 1.5 -2.1 ºLovibond Protein: 12.5% Moisture: 4% max. Extract (dry): 80% Usage: 100% max.

Read more less

Aromatic Malt is a premium malt that has been specifically designed to produce enhanced aromatics in your brew. Its unique combination of specialty malts provides a subtle complexity and toasty flavor that makes a great addition to any craft beer. Aromatic Malt is suitable to use to add body in low ABV bitters, and is a good tool to balance pH. Flavor contributions suggest hints of raisins. Malt Type: Highly Kilned Malt Grain Origin: Belgium Wort Color: 19.3-26.9 ºLovibond (50-70 EBC) Moisture: 5.0% Max Usage: Up to 15%

Read more less

With its unique flavor and color, Black Malt provides a great addition to any beer or recipe. Boasting a distinct taste and a dark hue, this malt will give your beer a unique character. Add Black Malt for a one-of-a-kind flavor. Black malt is darker than Chocolate malt and has strong burnt coffee, char and astringent flavors. A very small quantity gives a deep red color to beer, otherwise the color addition is black. Color Range °L : 500 - 600 Target Color °L : 550 Moisture % : 3 Extract FG Dry : 68 Origin : Europe Geography : United Kingdom Size (Lbs) : 10 Maltster : Bairds Malting

Read more less

Brown Malt is a staple of beer brewing, providing a nutty sweetness and subtle caramel complexity. Its large, coarse particles are great for adding body and enhancing malt flavors in lager and ale craft beers. Brown malt is roasted specialty malt. It has a strong, dark-toasted grain flavor, slightly nutty with a hint of bitter chocolate. Brown malt imparts dark amber to light brown hues. It is used in many older English ale styles, and is an essential ingredient for traditional porters. Malt Type: Roasted Grain Origin: United Kingdom Wort Color: 60-70 ºLovibond (158-185 EBC) Protein:   Moisture: 3.5% max. Extract (dry): 71% min. Diastatic Power:   Usage: 10% max.

Read more less

Caramel 10L Malt is an essential ingredient for unique, full-bodied beer recipes. This malt offers great flavor and color, with a 10°L color rating, making it suitable for a variety of beer styles. A perfect accompaniment to improve darker beers, Caramel 10L Malt is sure to enhance any recipe. Caramel 10L is a very light crystal malt made with 2-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maxiumum 15% to impart color and sweetness to darker ales, stouts, and porters.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. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 10 ºLovibond Moisture: 7.0% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

Read more less

Caramel 120L Malt is a specialty malt perfect for adding color and complexity to beer. It has a golden to orange hue and contributes a smooth, toasty sweetness to the finished product. Use this malt for an enhanced malty flavor and aroma in your favorite brew. Caramel 120L is a very dark crystal malt made with 2-row barley. It imparts deep red color and pronounced flavors of burnt-sugar, raisin, and prunes. Crystal malts also add body and improve head retention. Usage is progressive, starting light to add deep richness to pilsners and reaching the maxiumum 15% to impart color and raisiny flavor to darker ales, stouts, and porters. 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. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 120 ºLovibond (318 EBC) Moisture: 3.0% max. Extract (dry): 75.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

Read more less

Caramel 20L Malt is a premium grain malt, perfect for adding color and flavor to beer and distilled beverages. It is highly fermentable, making it an ideal choice for adding complexity and body to lighter beers. With 20L of color, it offers subtle notes of caramel and toffee and adds depth and character to your brew. Caramel 20L is a light crystal malt made with 6-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maxiumum 15% to impart color and sweetness to darker ales, stouts, and porters. 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. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 20 ºLovibond (51 EBC) Moisture: 6.0% max. Extract (dry): 76.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

Read more less

Caramel 20L Malt is a premium grain malt, perfect for adding color and flavor to beer and distilled beverages. It is highly fermentable, making it an ideal choice for adding complexity and body to lighter beers. With 20L of color, it offers subtle notes of caramel and toffee and adds depth and character to your brew. Caramel 20L is a light crystal malt made with 6-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maxiumum 15% to impart color and sweetness to darker ales, stouts, and porters. 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. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 20 ºLovibond (51 EBC) Moisture: 6.0% max. Extract (dry): 76.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

Read more less

Caramel 40L Malt is a premium malt grain that has been kilned to develop a unique flavor and aroma. Its light amber color provides a subtle, sweet flavor to beers, ciders and other products. With its consistent flavor profile between batches and its deep sweetness, Caramel 40L Malt is perfect for adding complexity and body to your recipes. Caramel 40L is a light crystal malt made with 2-row barley. It imparts a golden color, rich sweetness, and mild caramel and toffee flavors. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maximum 15% to impart color and sweetness to darker ales, stouts, and porters.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. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 40 ºLovibond (110 EBC) Moisture: 5.5% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

Read more less

Caramel 60L Malt is a malt specifically designed to add a unique combination of sweetness, flavor and color to beer. Its caramel flavor and dark mahogany hues make it a great choice for adding complexity and balance to a variety of ales, lagers and stouts. Use up to 15% of this malt in the grist to create beer with a rich, smooth caramel sweetness. Caramel 60L is a medium crystal malt made with 2-row barley. It imparts deep gold and reddish hues, rich sweetness, and pronounced caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maximum 15% to impart color and sweetness to darker ales, stouts, and porters.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. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 60 ºLovibond (160 EBC) Moisture: 5.0% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

Read more less

Caramel 60L Malt is a malt specifically designed to add a unique combination of sweetness, flavor and color to beer. Its caramel flavor and dark mahogany hues make it a great choice for adding complexity and balance to a variety of ales, lagers and stouts. Use up to 15% of this malt in the grist to create beer with a rich, smooth caramel sweetness. Caramel 60L is a medium crystal malt made with 2-row barley. It imparts deep gold and reddish hues, rich sweetness, and pronounced caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to balance pilsners and reaching the maximum 15% to impart color and sweetness to darker ales, stouts, and porters.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. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 60 ºLovibond (160 EBC) Moisture: 5.0% max. Extract (dry): 77.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

Read more less

Create bold, sweet malt flavors with Caramel 80L Malt. Its caramel notes are ideal for dark beers and can carry subtle hints of dark fruit and toffee. Add complexity and richness to your brews with its full-bodied texture and 80°L Lovibond Standard. Caramel 80L is a dark crystal malt made with 2-row barley. It imparts red to deep red color, and moderate flavors of burnt-sugar and raisin. Crystal malts also add body and improve head retention. Usage is progressive, starting light to add deep richness to pilsners and reaching the maxiumum 15% to impart color and raisiny flavor to darker ales, stouts, and porters.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. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Malt Type: Crystal/Caramel Grain Origin: North America Wort Color: 80 ºLovibond (210 EBC) Moisture: 4.5% max. Extract (dry): 76.0% min. Diastatic Power: 0 ºLintner Usage: 15% max.

Read more less

Carapils® malt is a specialty grain renowned for its ability to enhance foam and body retention in beers, making it the ideal choice for brewers. It contains protein, carbohydrates, and soluble nitrogen for enhanced fermentation and improved head retention. Its aromatic malt flavors offer a pleasant, yet subtle, sweetness to your brew. Briess 2-Row Carapils® is a unique, dextrine-style barley malt. It adds body, foam retention, and beer stability without influencing color or aroma. It has the full glassiness of a caramel malt without the color or flavor. The non-fermentables in Carapils® malt are very advantageous in balancing body and flavor of dark colored beers, but it can be used to enhance beers of any type. Carapils® malt is devoid of enzymes and can be steeped in hot water or mashed. Malt Type: Specialty Grain Origin: North America Wort Color: 1.5 ºLovibond (2.0 EBC) Protein:   Moisture: 6.5% max. Extract (dry): 75% min. Diastatic Power: 0 ºLintner Usage: 5% max.

Read more less

Château Biscuit™ Malt is a flavorful, high-quality malt used by brewers around the world. Its nutty, biscuit-like aroma and flavor provide a perfect balance to other malt varieties, delivering an enhanced depth for nearly any craft beer. Château Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit-like aroma and flavor. Promotes a light to medium warm brown color of the mash. This malt is used to improve the roasted flavor and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power. Suitable for any style, especially English ales, brown ales and porters. Up to 15% of the mix. Malt Type: Specialty Grain Origin: Europe Wort Color: 17.5-21.5 ºLovibond (45-55 EBC) Protein: 11.5% Moisture: 4.7% max. Extract (dry): 77% min. Diastatic Power: 0 ºLintner Usage: 15% max.

Read more less

Château Special B Malt is a highly sought-after malt for its wide range of uses. A special blend of malts, this product adds complex layers of flavor and aroma. From homebrewing to professional craft brewing, Château Special B Malt will take your beer to the next level. Château Special B can be used to produce a deep red to dark brown-black color and fuller body. Château Special B   brings forth unique flavors and aromas, making it a powerhouse specialty malt. It gives intense color and raisin-like flavors while imparting a rich malty taste and a hint of nut and plum flavor as well. May substitute Chocolate and Black malt if bitterness is not desired. Suitable in Belgian ales, dubbles, brown ales and dopplebocks. Up to 10% of the mix. Malt Type: Crystal/Caramel Grain Origin: Europe Wort Color: 95-133 ºLovibond (250-350 EBC) Protein: 11.5% Moisture: 4.0% max. Extract (dry): 76% min. Diastatic Power:   Usage: 10% max.

Read more less

Our Cherrywood Smoked Malt is the perfect choice for adding smoky, sweet notes to dark ales, stouts, and other brews. Its cherrywood smoke contribution adds complexity, character, and a unique aroma and flavor. Achieve the perfect balance in any malt-forward beer without the risk of overpowering your brew. Briess Smoked malt is a pale barley malt smoked with cherry wood. The smoke flavor is smooth, sweet, and robust. Although Smoked malt will behave like a base malt in the brewing process, it imparts an intense smoke flavor. It is recommended that usage be limited to a maximum of 20% in lighter styles like Scottish Ales and Oktoberfests, and 60% in Stouts and Porters. Briess cherry wood-smoked malt offers an exciting alternative to the beechwood-smoked malt traditionally used in most German Rauchbiers, or the peat-smoked malt common in English and Scottish styles. Malt Type: Specialty Grain Origin: North America Wort Color: 5 ºLovibond (10 EBC) Protein: 12.0% Moisture: 6.0% max. Extract (dry): 80.5% min. Diastatic Power: 140 ºLintner Usage: 60% max.

Read more less

Indulge in a delicious treat with Chocolate Malt. Our malt is made from the finest cocoa for the perfect balance of sweetness and richness. Enjoy this classic flavor for a taste of nostalgia. Chocolate malt is a roasted specialty malt. It adds dark brown color and rich chocolate and coffee flavors. It has a smokey flavor and some bitterness, but is much mellower than black malt. Excellent for dark ales, porters, and stouts. Malt Type: Specialty Grain Origin: United Kingdom Wort Color: 425-475 ºLovibond (1132-1266EBC) Protein:   Moisture: 3.5% max. Extract (dry): 71% min. Diastatic Power: 0 ºLintner Usage: 10% max.

Read more less

Dark Munich Malt is made from quality, two-row German spring barley and kilned to a lager-style. It has a high enzyme content, deep amber color, and a robust malty flavor. Notes of caramel, honey, and bread are present in the rich aroma. Perfect for a variety of dark lagers and ales, particularly Munich-style lagers and German festival beers. Dark Munich is a kilned lager-style malt made from quality, two-row, German spring barley. Usually used a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt characteristics, including full body, deep amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Oktoberfest. Malt Type: Specialty Grain Origin: Germany Color: 8-9.9 ºLovibond (20-25 EBC) Protein: (9.5-12.5)% Moisture: 4% max. Extract (dry): 78% min. Diastatic Power: Usage: 100% max.

Read more less

Flaked Barley is perfect for brewing beer! This malted grain is carefully prepared, minimizing husk content, so it can be used as an adjunct in the brewing process to add body and improve head retention. Brewers can expect complex malt flavors and aromas, with an attractive light golden hue. The infra-red cooking process used in the production of Superior Torrified Barley, Flaked Wheat, Flaked Barley and Flaked Rye has been shown to provide superior brewhouse performance, consistent quality and high extract levels. The infra-red heating process inactivates the natural grain enzymes making the products very stable in storage. Infra-red heating also imparts subtle toasted characters making Canada Malting's flaked or torrified whole grains the adjunct of choice for your recipes.

Read more less

Flaked Corn is a great addition to any beer recipe, providing a sweet yet grainy flavor profile and a light crispiness. Made from only the finest corn, it adds character without overpowering the other ingredients. Add Flaked Corn to your beer creation for a unique and flavorful beer. Pre-gelatinized, starch content contributes alcohol but little flavor. Imparts a roundness, sparkle and golden quality. 89.9% extract

Read more less

Flaked Corn is a great addition to any beer recipe, providing a sweet yet grainy flavor profile and a light crispiness. Made from only the finest corn, it adds character without overpowering the other ingredients. Add Flaked Corn to your beer creation for a unique and flavorful beer. Pre-gelatinized, starch content contributes alcohol but little flavor. Imparts a roundness, sparkle and golden quality. 89.9% extract

Read more less