Malts & Grains

Weyermann® Chocolate Rye Malt is a roasted malt that can be used to enhance aroma of dark notes. Suitable for top-fermented beers. Specifications: EBC: 500-800 Lovibond: 190-300 Usage: to 5% Moisture: 3.0-4.0% Total Nitrogen: N/A Extract% (dry basis): 65-70 Soluble Nitrogen Ratio: N/A

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This is a 100% pure malt barley extract made from 99% Pilsen Malt, 1% Carapils® Malt, and water. This is the lightest pure malt extract available commercially and produces a very crisp, clear wort. It can be used in the production of all extract beer styles and to adjust the color, flavor, and gravity of all-grain beers. Applications: All styles of extract beer, and to adjust color, flavor, and gravity of all grain beer Flavor:  Subtle malty Color: Translucent very light golden liquid Ingredients: Pilsen Malt, Carapils® Malt, water 3.3 pound container

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This is a 100% pure malt barley extract made from 100% malt and water. Its color is a deep amber and has a robust malt profile that gives the beer a nice caramel flavor note. It can be used in the production of Pale Ales, Red and Amber ales, Munich style beers, Bock and Oktoberfest beers, Scottish ales, and darker beers including Stouts and Porters. Applications: All styles of extract beer, and to adjust the color, flavor, and gravity of all grain beers Use in the production of Pale Ales, Red and Amber Ales, Munich style beers, Bock & Oktoberfest beers, Scottish Ales, and darker beers including Stouts and Porters Flavor:  Sweet, malty, caramel Color:  Amber to brown liquid Ingredients: Malted Barley, Water 3.3 pound container

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CBW® Pale Ale LME is produced from 100% Briess Pale Ale Malt, a fully modified high extract, low protein malt that is not just a darker Brewers Malt. The proprietary malting process for Briess Pale Ale Malt involves careful monitoring of the kiln drying process and specialized temperature rests that result in the development of its unique flavor. Briess Pale Ale Malt is produced in the U.S.A. Applications: All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers Use up to 100% for all-extract ales. Its rich malty flavor provides a strong malty backbone that supports inclusions of even the most demanding specialty malts Use with other base malt extracts for additional flavor, especially developing warm, malty and toasty flavors.  Flavor:  Rich malt, hints of biscuit and nuts Ingredients: Pale Ale Malt, Water

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Due to its unique production process, Simpsons’ DRC® can be used to substitute darker roasted malts in Dark Beers where the astringency and bitterness inherent to roast malts is not desired. This means that it can be used at a higher rate in the grist to add complex caramel and dried fruit notes with a beautiful red-brown hue. Use it to brew traditional Belgian Abbey and Trappist Ales, Dubbels and Dark Strong Ales, but also try it in UK Brown Ales, Stouts, Porters and or any other dark beers, to add an extra layer of complexity. Specifications: Malt Type: Crystal Malt Grain Origin: United Kingdom Wort Color: 105.6-120.6° Lovibond (280-320EBC) Moisture: 10.0% max. Protein: 11.9% max. Usage: Up to 5%

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Simpsons Red Rye Crystal Malt is perfect for imparting flavors that evoke a sense of autumn; sweet maltiness with warm bread-crust undertones. Specifications: Malt Type: Extra Special Malt Grain Origin: United Kingdom Wort Color: 89.4-116.8° Lovibond (237-310 EBC) Moisture: 4.0% Usage: Up to 15% Maltster : Simpsons

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Weyermann® Spelt Malt conveys a strong emphasis on typical spelt aromas, along with delivering soft malt notes along with hints of hazelnut aromas, and biscuit flavors. Spelt is an ancient grain and is known to possess a number of health benefits. For this reason, spelt was the favorite grain of the medieval pioneers of today's health movement. German nun, Hildegard von Bingen, born in the year 1098 is famous for using spelt in her recipes. Likewise, spelt beer, is considered highly digestible and conducive to good health. This malt improves foam stability. It can also have other positive effects in the brewing process. Provides a slightly sweet, nutty, spicy flavor. Use like wheat malt. Specifications: Color Range °L : 1.6 - 3.1 Moisture % : 6 Protein Total % : 11 - 17 Max Usage Rate % : 60 55 pound bags of grain are excluded from flat rate / free shipping offers.

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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. Specifications: Malt Type: Roasted Grain Origin: Germany Wort Color: 450-490 °Lovibond (1200-1300 EBC) Moisture: 3.5% max. Extract (dry): 70% min. Usage: 5% max. Maltster: Weyermann

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Weyermann® CARAFA® Type 3 is a dark-roasted specialty malt made from high-quality spring barley. It's carefully roasted to add an espresso-like bouquet, coffee and chocolate flavors, and a mild but noticeable roasted aftertaste. It produces opaque beer with brown/black color. Weyermann® CARAFA® Type 3 is similar to 'Chocolate' or 'Black' style roasted malts, and can be used in any dark lager or ale.  CARAFA® Type 3 has become particularly popular in Black IPA/Cascadian Dark Ale recipes as a major contributor to the color and malt flavor. Where malt-based bitterness is not desired, consider using Weyermann® CARAFA® Special Type 3. 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. Specifications: Malt Type: Roasted Grain Origin: Germany Wort Color: 488-563 °Lovibond (1300-1500EBC) Moisture: 3.8% max. Extract (dry): 65% min. Diastatic Power: 0°Lintner Usage: 5% max. Maltster: Weyermann

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Simpson's Caramalt is a sweet, chewy and heavenly malt. It contributes golden-hued color enhancement and flavor enrichment from its mild toffee notes in Lagers and Extra Pale Ales. Due to its low color, it’s incredibly versatile and can be used to enhance almost any beer style that needs a little sweetness. Use 5-20% to enhances Color and Flavor in Lagers, Golden Ales, Brown Ales, Wheat Beer & Bock Specifications: Color °L : 11.8-16.3 Moisture % Max : 5.0 Usage Rate : Up to 25%

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CBW Munich is 100% pure malted barley extract made from 100% malt and water. This extract is made using a traditional multiple step mashing process to achieve higher levels of fermentability. It is made from 50% Munich Malt and 50% Base Malt to produce a very rich, malty, amber colored extract. CBW Munich can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers  Applications: Use alone for styles such as Oktoberfest, Marzen or Bock beers  Use with a blend of extracts or grains to add rich malty character and reddish hues to any beer style  Flavor: Rich malty, Biscuity Ingredients: 50% Base Male 50% Bonlander Munich Malt 10L Water  

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Use Gambrinus Honey Malted Oats to impart unique flavor along with texture to hazy IPAs, or to add nuance and depth to oatmeal stout, brown ale, and other malt-driven styles. Look for bready, grainy, and sweet flavor notes with rich body and silky mouthfeel. Honey Malted Oats are husked – no need to add rice hulls for lautering. Specifications: Color Range °L : 4.0-7.0 Moisture % : 5.5 Protein Total % : 11.08 Usage Rate: Up to 20%

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Weyermann® CARAFA® Type 1 is a light-roasted specialty malt made from high-quality spring barley. It's carefully roasted to add an espresso-like bouquet, coffee and chocolate flavors, and a mild but noticeable roasted aftertaste. It produces opaque beer with coffee-brown color. Weyermann® CARAFA® Type 1 is similar to 'Chocolate' style roasted malts, and can be used in any dark lager or ale. Where malt-based bitterness is not desired, consider using Weyermann® CARAFA® Special Type 1. 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. Specifications: Malt Type: Roasted Grain Origin: Germany Wort Color: 300-375 °Lovibond (800-1000 EBC) Moisture: 3.8% max. Extract (dry): 65% min. Diastatic Power: 0°Lintner Usage: 5% max. Maltster: Weyermann

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Briess smoked malt is a pale barley malt smoked with cherry wood. The smoke flavor is smooth, sweet, and robust. 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. 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. Specifications: Color Range °L : 5 Moisture % : 6 Protein Total % : 12 Extract FG Dry : 80.5 Origin : North America

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This Yellow Koji is produced with 70% milling ration rice (30% is milled off as flour). Koji (Aspergillus oryzae) is a fungus that is grown on rice during the Sake making process. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation  to produce sake. Yellow koji should be used for sake brewing at a koji to grain ratio of 1:5 (20%).

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Simpsons Crystal Dark imparts darker hues of copper to amber to the finished beer, and contributes more pronounced crystal malt flavor notes of sweetness, caramel, and toffee. Use in Dark Ales, Brown Ale, Red Ale, Dark Mild, Scotch Ales Specifications: Color °L : 94.3-107.4° Moisture % Max : 5.0 Usage Rate : Up to 20%

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This biscuit style, hybrid drum roasted malt has a flavor very different than Caramel Malt 120. A proprietary drum roasting process develops both caramel and dry roasted flavors. Good in high gravity beers like Doppelbock, and mid to dark belgian style ales. Adds complexity to Abbey and darker styles like dry Irish Stouts and Porters. Or use in lighter colored, lighter gravity beers for rich, complex flavor. Suggested Usage Levels: Up to 5% - Background notes of toasted marshmallow, toast, mild coffee, prunes, dry, woody 5-10% - Red to amber color with pleasant toffee aroma notes.  Belgian ales, English ales for complexity, porters. 10-15% - Develops a much deeper reddish/brown color with fuller malty body and more pronounce raisin/toasty aroma.  Doppelbocks. Specifications: Color Range °L : 130 Moisture % : 3 Extract FG Dry : 73 Origin : North America Maltster : Briess  

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Dingemans Cara 20 is a light crystal/caramel malt used by many traditional Belgian breweries in Abbey-style beers. Due to the caramelisation and low drying temperatures, its specific taste is achieved.   Suggested usage: Belgian Abbey beers, Pale Ale, Golden Ale Specifications: EBC: 50 Lovibond: 15.5-23.0 Usage: to 25% Protein Total: 12.5% Max Extract FG Min: 75.0 Moisture % Max: 7.5% Origin: Belgium

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This is a 100% pure malt extract made from 99% base malt,1% Carapils® Malt, and water. It can be used in the production of all extract beer styles and to adjust the color, flavor, and gravity of all-grain beers. Applications: All styles of extract beer, and to adjust color, flavor, and gravity of all grain beer Flavor:  Malty Color: Golden liquid Ingredients: Base Malt, Carapils® Malt, water 3.3 pound container

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These Organic Rye Berries are grown on a family farm in Oregon. The grains are longer and more slender than wheat and have a grayish, green color. Rye carries a good source of dietary fiber, protein, manganese, phosphorous and selenium. Rye Berries can be cooked as a whole grain, a hearty breakfast cereal or sprouted to enhance your favorite salads and sandwiches. Grind at home for flour and create dark, compact and dense rye bread and pumpernickel.  

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Weyermann® CARAAROMA® is a drum-roasted caramel malt made from two-row, German barley. CARAROMA® delivers notes of roasted nuts, dark caramel, died fruit while imparting deep amber and red hues to the finished beer. CARAAROMA® can also be used to add body to the beer.  Great for Amber Ales and Lagers,  Stouts, Porters, Bocks and Dunkel Lager. Specifications: EBC: 300-400 Lovibond: 110-150 Usage: to 15% Moisture: 4.5-7.0% Total Nitrogen: 10.5-12.5% Extract% (dry basis): 74-79 Soluble Nitrogen Ratio: N/A

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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. Specifications: 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

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White Sorghum Syrup 45DE High Maltose is a concentrated wort made from 100% white sorghum grain produced in a state-of-the-art, five-vessel brewhouse using an all natural, enzyme-based brewing process. As a grain-based syrup, it provides proteins and amino acids necessary for yeast nutrition, head retention and body along with color and flavor. Gluten free, hypo allergenic, non-GMO.APPLICATIONS: Functions as a 1:1 substitute for LME for 100% extract brewing to produce gluten free beer  Its unique flavor is quite mild, allowing it to be used in any recipe as a unique liquid adjunct to boost initial gravities while increasing overall brewing capacity  Use with concentrated worts to produce almost any beer style  FLAVOR: Neutral INGREDIENTS: White Sorghum Grain, Water

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