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Malt Base · Specialty · Caramel · Roasted · Adjuncts





Base Malts

The basis for nearly every beer recipe, they usually compose a greater percent of the total grain bill. This is due to its higher diastatic power, the ability to convert complex starches into fermentable sugars.

2-Row Pale Malt
A variety of malt that forms two seed rows along the stem on the grain head. Well modified with a high diastatic power allows mashing with up to 35% grain adjuncts. Because it is fairly neutral 2-Row makes an excellent base malt and is known as the "workhorse" of many recipes. Greater starch per weight ratio than 6-Row. Protein rest recommended to avoid chill-haze. Also know as Klages.


6-Row Pale Malt
This malt variety forms six distinct seed rows on the grain head. Very high diastatic power allows mashing with up to 60% grain adjuncts, great if added diastatic strength is needed in a recipe. 6-Row also has greater husks per weight ratio than 2-Row. Protein rest recommended to avoid chill-haze.


German Pale Malt
(2-Row, Pilsner Malt)
A quality German two row malt. Produces a smooth, grainy flavor. Best for German Lagers and Alt Beers.


English Pale Malt
(British 2-Row)
Fully modified British malt, easily converted by a single temperature mash. Preferred by many brewers for authentic English ales. This malt has undergone higher kilning than Domestic 2 Row and is lower in diastatic power so keep adjuncts at a lower percentage.


Belgian Pils
(European 2-Row)
This is an excellent base malt for many styles, including full flavored Lagers, Belgian Ales and Belgian Wheat beers.


Wheat Malt
Use to make wheat and weizen beers at 40-60% for wheat and 35-65% for Bavarian weizens. Small amounts at about 3-6 % aid in head retention to any beer without altering final flavor. Use with a highly modified malt to insure diastatic enzymes. Protein rest highly recommended due to very high protein content.


(German Wheat Malt)
German Wheat malt is the basis for Weiss, Weizen and Berliner Weiss beers. Blended in proportions of 20 to 70% with pale malts.


Specialty Malts

These malts are produced in similar ways to base malts except they are kilned at higher temperatures once they are dry and have a very low moisture content. Resulting with a malt that is darker in color, having sweeter flavors and fewer fermentables but, still retains some of its enzymatic capabilities.

Vienna Malt
(Lightly kilned)
Vienna is a rich, aromatic malt that will lend a deep color and full flavor to your finest Vienna or Märzen beers. It has sufficient enzyme power for use as 60 to 100% of total mash.


Münich Malt
A little darker than German Münich malt and adds a deeper color and fuller malt profile. Great for Dark and amber lagers, blend Münich with German Pils or Domestic 2 Row at the rate of 10 to 60% of the total grain bill.


Victory Malt
(Aroma & flavor malt)
A unique, lightly roasted malt that provides a warm biscuity/toasted character to Ales and Lagers. Use 5 to 15 % to add a fuller flavor and aroma to Ales, Porters and full flavored, dark Lagers where a bigger malt character is desired without crystal malt sweetness.


German Vienna Malt
German Vienna is high in diastatic power, meaning you can use it as 100% grain bill for a fuller, deeper malt flavor and aroma.


Münich Malt
A true Münich variety that has undergone higher kilning. This Münich still retains sufficient enzymes for 100% of the grain bill, or it can be used at a percentage of the total malt content for its full, malty flavor and aroma.


(Mildly Kilned)
Used at rates of up to 10%, Aromatic malt will lend a distinct, almost exaggerated malt aroma and flavor to the finished Ales and Lagers. Aromatic malt also has a rich color and is high in diastatic power for aid in starch conversion. D/C Aromatic malt. As the name suggests, adds aromatics to a beer.


Biscuit Malt
(Pale Roast)
Biscuit is a unique malt thats lightly roasted, lending the subtle properties of black and chocolate malts. Used at the rate of 3 to 15 %, it is designed to improve the bread & biscuits, or toasted flavor and aroma characteristics to Lagers and Ales.


Rauch Malt
German malt is smoked over a beechwood fire for a drier, sharper, obvious more wood-smoked flavor. Imparts a distinct smoked character for German Rauch beers.


Peated Malt

Smoked over peat moss for a soft sweet, earty smoked character. Imparts a soft peaty smoke flavor for strong Scottish ales.


Unmalted Wheat
Used in Wit biers at 45% of grist and in Lambics at 30%. Contributes a permenant starch haze to the beer. Unmalted wheat has a more intense wheat flavor than malted versions.


Belgian Unmalted
Key ingredient in Belgian ales and witbiers. Mashed with high diastatic malts at up to 50% for a rich, grainy high protein "double shine" and earthy, bread flavor only obtained by the use of unmalted wheat berries.


Caramelized Malts

These malts are fully modified during the malting process and are kilned at relatively high temperatures when they are still moist. Stewing is the result rather than roasting or toasting, which the starches are converted to sugars and then caramelized. They provide a malty sweetness and contribute mouth feel and body to the final product. Also aids head retention and foam stability.

(Dextrin Malt)


Dextrins lend body, mouth feel and palate fullness to beers, as well as foam stability. Carapils must be mashed with pale malt, due to its lack of enzymes. Use 5 to 20% for these properties without adding color.


10 L Crystal
(Caramel Malt)


This Light Crystal malt will lend body and mouth feel with a minimum of color, much like Carapils, but with a light caramel sweetness.


20 L Crystal
(Caramel Malt)


This Crystal malt will provide a golden color and a sweet, mild caramel flavor.


40 L Crystal
(Caramel Malt)


This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.


60 L Crystal
(Caramel Malt)


This Medium Crystal malt will lend a well rounded caramel flavor, color and sweetness. This Crystal malt is a good choice if you're not sure which variety to use.


80 L Crystal
(Caramel Malt)


This Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.


120 L Crystal
(Caramel Malt)


Dark Crystal will lend a complex sharp caramel flavor and aroma to beers. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers.


Light Crystal

(20 L Caramel)


German Caramel malt adds balance and body to pilsner styles.


Medium Crystal

(50 L Caramel)


German Caramel malt adds color, sweetness and body to lagers styles.


Dark Crystal

(90-110 L Caramel)


German Caramel malt imparts a very pronounced sharp caramel color, and body to dark lagers styles.


English Crystal
(17 L Caramel Malt)


Also known as Light CaraStan, adds a light color and a light, toffee/sweet flavor.


English Crystal
(37 L Caramel Malt)


Also known as CaraStan, add color and a full, toffee/sweet flavor. Good for Bitters and Pale Ales.


English Crystal
(55 L Caramel Malt)


Add slightly more color and a fuller, toffee/sweet flavor. Good for darker Ales.


English Crystal
(80 L Caramel Malt)


Add deep amber color and a strong, toffee/sweet flavor.


English Crystal
(140 L Caramel Malt)


Adds a deep reddish color and a rich highly caramelized, roasted flavor.


Scottish Crystal
(90 L Caramel Malt)


Will lend a deep amber to red color and a full bodied, toasted/caramel like flavor.


Belgian CaraVienne
(22 L Caramel)


Impart a rich, caramel-sweet aroma and promotes a fuller flavor. Excellent all purpose caramel malt that can be used in high percentages (up to 15%) without leaving the beer too caramel/sweet.


Belgian CaraMünich
(60 L Caramel)


Use CaraMünich for a deeper color, caramelized sugars and contribute a rich malt aroma.


Belgian Special B
(150-220 L Caramel)


This very dark crystal is unique to the Belgians. It has a very highly caramelized and nutty flavor.


Roasted Malts

These malts are produced by kilning at very high temperatures that carbonize the whole kernel. These malts generally used in small quantities and do not add any potential extract yield.

Special Roast
(Aroma & flavor malt)
Pale roasted to lend an unmistakable, toasted malt flavor and aroma and amber, red-orange color to beer. At the rate of 3 to 10% Special Roast is an excellent addition to your Vienna, Märzen and Alt beers.


Chocolate Malt
(Roasted, black malt)
Being the least roasted of the black malts, Chocolate malt will add a dark color and pleasant roast flavor. Small quantities lend a nutty flavor and deep, ruby red color while higher amounts lend a black color and smooth, roasted flavor. Use 3 to 12%.


Roast Barley
(Black, Unmalted Barley)
Use 10 to 12% to impart a distinct, roasted flavor to Stouts. Other dark beers also benefit from smaller quantities (2 - 6%).


Black Patent
(Highly roasted black malt)
The darkest of all malts, use sparingly to add deep color and roast-charcoal flavor. Use no more than 1 to 3%. Best used in trace amounts only, for color. Almost any contribution that Black Patent gives to beer can be obtained from using another malt with less harsh flavor impacts.


British Chocolate Malt
( Brown malt)
Ideal for British Porters and Brown or Mild Ales and even Stouts. It's a little darker than domestic Chocolate malt yet it has a slightly smoother character in the roast flavor and aroma profiles.


(Medium Dark Roast)
Belgiam dark roast that has a unique, mellow, roasted malt flavor. 150-188°L


Belgiam amber roast. 15.4-23°L


Belgiam black roast. 375-565°L



Fermentable sugars can be devived from other sources of starch and can provide some characteristics in beer that is desirable dictated by some styles. For best results, the adjuncts should be gelatinized to render the starches vulnerable to enzyme degradation into simple sugars.

Corn (pre-gelatinzed flakes) The most common adjunct in American Lagers and Cream ales. Lightens both color and body.
Rice (pre-gelatinzed flakes) Another popular adjunct in American Lagers. Lightens both color and body.
Oats (pre-gelatinzed flakes) Oats will improve mouth feel and add a creamy head. Commonly used in Oatmeal Stout.
Rye (pre-gelatinzed flakes) Imparts a distinct sharp flavor.
Barley (pre-gelatinzed flakes) Adds proteins to promote hean retention and mouth feel. Commonly used Dry Stouts.
Wheat (torrefied) Aids in head retention and adds a light, creamy, smooth character as well as a mild toasted wheat flavor.

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