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Weyermann® Pale Rye is a high-quality malt, made with a distinct malting process to deliver a unique flavor and color profile. It is a great choice for brewing hefeweizens, dark German lagers, and Belgian saisons. This malt adds subtle notes of spice, earth, and bread to the final beer. Weyermann® Pale Rye malt is made from high-quality German rye to exhibit classic rye malt characteristics. It lends a biscuit-like flavor, smooth - almost oily - component, and malty-sweet aromas with hints of bread and honey. A great choice for rye beer styles or to spice up almost any brew. Malt Type: Specialty Grain Origin: Germany Color: 2-4.3 ºLovibond (4-10 EBC) Protein: Moisture: 6% max. Extract (dry): 81% min. Diastatic Power: Usage: 30% max.
$2.45
Roasted Barley Malt is a highly-pliable grain conversion processed from raw barley. The product has a vibrant, almost smoky flavor profile and is used in a variety of specialty craft brews, as well as to provide a consistent flavor for breads and other baked goods. Its perfect flavor and extended shelf life make it an essential component in brewing and baking. Not malted, but roasted slower and at a high temperature, then quenched with water. Lends a deep red to brown color and a sharp, bitter, dry, coffee flavor to Stouts and dark beers.. Malt Type: Adjunct Grain Origin: United Kingdom Wort Color: 500 - 600 ºLovibond (800 EBC) Moisture: 3.0% max. Usage: 7% max.
$2.49
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%
$2.25
Melanoidin Malt is a type of malt used in the brewing process to add a deep, intense color and add fullness and sweetness to beer. With this malt, brewers can achieve caramel and toffee-like notes and add complexity and body to their beer. Melanoidin malt from Best Malz is a malt that is used for adding color and extra malt character to beers. Traditionally, brewers would use step and decoction mashes to increase the complexity and color of their beers using the undermodified malts of the time. You can get all the depth and complexity without these vigorous mashing techniques with melanoidin malt! Produced by a unique kilning process, this malt can be used in a range of beer styles to add extra color, increase malt aroma and give more complexity of flavor! Color: 19 - 30L Protein: 12.0% Max Moisture: 5.5% Max Extract: 75.0% Min Usage: 5 to 50% Typical Styles: Use for maltiness in a range of German beers, altbier, dark lager, dark beer, stout, brown ale, amber beer and bock. Country of Origin: Germany
$1.99
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
$2.75
Flaked Wheat offers a great source of dietary fibred, protein, and B vitamins. Its flaked form makes it ideal for adding body and flavor to your favorite's beer recipes. This staple in brewing adds subtle sweetness and aids in head retention. Flaked White Wheat offers the benefits of unmalted wheat in a convenient flaked form. Unmalted wheat has a strong grain flavor, and a very light straw color. It is used in many traditional Belgian styles to add flavor and cloudiness, and improve head formation. Unlike raw, whole grains, the starch in flaked wheat is pre-gelatinized, so a separate cereal mash is usually unnecessary. However, the protein content is high. Depending upon use, a protein rest may be required.
$2.45
Weyermann® Chocolate Wheat delivers a smooth flavor and aroma profile of chocolate, hazelnuts, and coffee. Its deep brown color and roasted malts bring out complexity and richness in all your beer creations, making it a great choice for dark beers, porters, and stouts. Weyermann® Chocolate Wheat Malt is a roasted wheat malt that can be used to help intensify aromas and dark top-fermented beers as well as improving darker colors. EBC: 1000-1200 Lovibond: 375-450 Usage: to 5% Moisture: (3.5-4.5)% Total Nitrogen: N/A Extract% (dry basis): 65-70 Soluble Nitrogen Ratio: N/A
$2.95
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.
$2.45
Flaked Rice is an ideal brewing ingredient, providing a unique flavor and a light, crisp texture. This high-quality product is perfectly milled and offers brewers a great way to add complexity to their recipes. Flake rice lightens body, color, and flavor to your finished beer. It provides a light, clean and crisp characteristic with low finishing gravity. Often used in the production of American and Japanese light lagers.
$3.49
Simpsons Golden Naked Oats™ is a huskless crystal malt that imparts light golden hues to your beer with a subtle nutty flavor and subdued grainy sweetness. This specialty malt helps produce a creamy, robust head, and adds body to enhance a smooth mouthfeel. Perfect for malty or full-bodied beers like Nut Brown Ales and Stouts. It's an exotic ingredient unlike any other, unique in both its flavor and brewing benefits. If you've never brewed with it, you've probably never brewed with anything like it. While most oats used in brewing are unmalted adjuncts, Simpsons Golden Naked Oats® is actually a huskless crystal malt. This unique malt has a subtle, nutty flavor with a subdued, grainy sweetness. It imparts light golden hues to the wort while adding body and contributing to a smooth mouthfeel. It also helps produce a creamy, robust head. Although this exotic ingredient is not a traditional component of any beer styles, Simpsons Golden Naked Oats® is perfect for malty or full-bodied beers - especially Nut 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. Malt Type: Extra Special Malts & Grains Grain Origin: United Kingdom Wort Color: 5.1 - 9.6 ºLovibond Moisture: 6.0% max. Usage: 10% max.
$3.49
Weyermann® CARAFA® Special 3 is a premium type of dark roasted malt, made from spring-harvested barley. It adds color, body, and depth to beer, while contributing chocolate, nut, and coffee-like notes. Its fine grinding also provides an excellent base for enhancing flavors. Weyermann® CARAFA® Special Type 3 is a dark-roasted specialty malt made from high-quality spring barley. EBC: 1200-1300 Lovibond: 450-490 Usage: to 5% Moisture: 3.5% max Total Nitrogen: N/A Extract% (dry basis): 70 min Soluble Nitrogen Ratio: N/A
$2.95
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.
$2.25
Weyermann® CARAFOAM® is a unique malted barley variety that adds a unique flavor and body to beer. It enhances foam stability, providing a creamy head and a softer mouthfeel. CARAFOAM also increases beer longevity, making it an ideal choice for professional brewers. Weyermann® CARAFOAM® is a drum-roasted caramel malt made from two-row, German barley which is especially successful when used to aid in creating better foam improvement, improved head retention and a fuller body. Suitable for all styles where these characteristics are desired. EBC: 3-5 Lovibond: 1.7-2.4 Usage: to 40% Moisture: (5.5-6.5)% Total Nitrogen: (10-12)% Extract% (dry basis): 78-81 Soluble Nitrogen Ratio: N/A
$2.95
Weyermann® CARAMUNICH® Type 1 is the ideal choice for flavorful red ales and dark lagers. With its unique taste profile of lightly roasted caramel, biscuit, and toffee notes, this German-style malt produces a deep and full-bodied flavor for your craft brews. Weyermann® CARAMUNICH® Type 1 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma. Caramel malts also add body and improve head retention. Use wherever its characteristic affect is desired. It is suitable for use in all styles of beer. Malt Type: Crystal/Caramel Grain Origin: Germany Color: 31-38 ºLovibond (80-100 EBC) Protein: Moisture: 4.5% max. Extract (dry): 75% min. Diastatic Power: 0 ºLintner Usage: 10% max.
$2.95
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.
$3.00
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
$2.95
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.
$2.45
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.
$2.25
Special Roast Malt from Briess is a dark, roasted malt designed for robust production in beers like stouts, ales, browns, and porters. Its highly roasted flavor contributes to deep, complex aromas and a full body. Perfect for craft beer-making. Briess Special Roast is a dark amber roasted malt. Slightly darker than biscuit-style malts, Special Roast has a toasty, biscuity flavor, but accompanied by a unique sourdough tang. It imparts deep gold to brown color, depending on usage. Recommended for dark style beers, especially IPAs, ESBs, amber and nut brown ales, and porters. Malt Type: Specialty Grain Origin: North America Wort Color: 40 ºLovibond (110 EBC) Moisture: 2.5% max. Extract (dry): 72.0 % min. Usage: 10% max.
$2.95
Weyermann® CARAMUNICH Type 2 adds complex, malt-forward flavor to any brew. This Munich-style malt is made from German barley and heated at higher temperatures, giving it notes of sweet caramel and toffee. Perfect for dark lagers, stouts, and ales! Weyermann® CARAMUNICH® Type 2 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma. Caramel malts also add body and improve head retention. Use wherever its characteristic affect is desired. It is suitable for use in all styles of beer. Malt Type: Crystal/Caramel Grain Origin: Germany Color: 42-49 ºLovibond (110-130 EBC) Protein: Moisture: 6.5% max. Extract (dry): 73% min. Diastatic Power: 0 ºLintner Usage: 10% max.
$2.95
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.
$2.45
Maris Otter Pale Ale Malt is a quality base grain beer malt. It is made from Maris Otter two-row barley, providing great taste and aroma. This malt is perfect for producing pale ales of all styles. Malted from lower protein Maris Otter winter barley, and modified to enhance foam formation and palate fullness. A favorite of brewers around the world for its earthy, nutty malt character. Malt Type: Base Grain Origin: England Wort Color: 2 -3 ºLovibond Protein: 10.8% Moisture: 4% max. Extract (dry): 80% Diastatic Power: 50 ºLintner Usage: 100% max.
$136.95$89.99
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.
$12.99
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.
$2.45
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