Malts & Grains
Crisp Scottish Pot Still Malt - 55 pound bag
Made from spring distilling approved varieties, Crisp Premium Pot Still Malt is glycosidic nitrile (GN) free to avoid any ethyl carbamate issues in the still. Flavorful and high alcohol yielding, this malt is the workhorse of many a Scottish distillery. The north east of Scotland produces especially low nitrogen barley which translates into excellent spirit yield in the distillery. With enough diastatic power to convert itself and other malts, you can combine it with specialty malts to create complex and layered whiskies. Specifications: Malt Type: Base, Distilling Grain Origin: Scotland TP: 9.7% max Friability: 90% max Moisture: 3.5% max Extract (dry): 82.0% min ST Ration: 40 - 47 Maltster : Crisp Malting Group 55 pound bags of grain are excluded from flat rate / free shipping offers. Also available by the pound.
$82.00
Pauls Malt - The Lucky Squid Light Crystal Malt
The Luck Squid Light Crystal Malt is a drum-roasted caramel malt that brings balance to beer profile, fullness and ruby hues in color. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar. Light crystal malt gives an amber to red hue in higher proportions. Rich in reducing sugars, it provides delicious caramel sweet flavors, additional body, and flavor stability. Has no enzymatic potential. Typical Usage Rates: 2-10% (as high as 20% to strong beers) addition to mash tun with base malts. Typical Beer Styles: German-Style Lagers Ales Pale Ales IPA Porters (for sweetness) Malt Analysis IOB Coarse Extract 0.7mm Dry: 284 Min Color (ASBC): 56 - 66 Moisture: 5.5% Max
$2.40 - $2.50
Pauls Malt - Reliable Lighthouse Chocolate Malt
Bitter coco-like accents with coffee undertones. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Light chocolate malt is produced by roasting kiln-dried malt to temperatures of up to 220°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion. Provides color to beer. Depending on the quantity added, it can produce a deep red hue or a rich dark black. A dry biscuit with roasted coco bean flavor. No enzymatic potential. Typical Usage Rates: 3-12% addition to mash tun with base malts. Typical Beer Styles: Ales Porters Stouts Malt Analysis IOB Coarse Extract 0.7mm Dry: 277Min Color (ASBC): 405-510 Moisture: 4.0% Max
$2.40 - $2.50
Pauls Malt - Keep Flying Maris Otter
Introduced in 1965, Maris Otter barley is one of the oldest varieties still used to produce high-quality malt for breweries around the world. It is particularly popular amongst our craft brewing customers due to its ease of use and marketability is the perfect base malt to create those traditional real ales. 100% British Maris Otter barley specifically tailored by Pauls Malt maltsters for the needs of the craft brewer. Smaller designated craft malt batches are malted in their Boby Malt house in Bury St Edmunds, UK, to achieve a unique Maris flavor with a deeper color and sweet biscuit flavor. Malt Analysis IOB Coarse Extract 0.7mm Dry: 308 Min Color (ASBC): 2.0-3.0 Moisture: 3.0-4.5% Max Total Protein Dry Basis: 8.5-10.2% Total Nitrogen, Dry: 1.6% Max EBC Fan in Wort: 150mg/L Min EBC Wort PH: 6.0 Max Alpha Amylase Dry Basis: 35DU Min EBC B-Glucan in Wort: 140mg/L Max Friability: 86% Min Homogeneity: 98% Min USAGE RATE: Up to 100% *Proteins are crop year dependent
$2.25 - $71.00
Pauls Malt - Balmy Skies Mild Ale
Sweet, nutty flavours for traditional English styles. Mild Ale is made with a reduced germination period during malting. There is some colour formation in germination due to extended recirculation. The curing phase of kilning will be at higher temperatures for flavor and color development. Germination and kilning profiles are adjusted to create a malt with increased sweetness and body. Amino acids and reducing sugars react to create a nutty/biscuit flavor profile. Typical usage rates: 10-60% addition rate to mash tun. Typical beer styles include: British Mild Ale Amber Ales Porter Pull Bodied Dark Lager IPA Malt Analysis IOB Extract 0.7MM Dry Basis: 300 Min Color (EBC): 7-9 Moisture: 5% Max Total Protein Dry Basis: <11.56% Total Nitrogen, Dry: <1.85 EBC Wort Viscosity: 1.65CP Max Friability: >88%
$2.25 - $71.00
Weyermann® Barke® Munich Malt - 55 pound bag
Weyermann® Barke® Munich Malt brings forth enhanced body and dark-beer aroma, and richly malt-aromatic with notes of honey, and biscuit. Barke® Munich malt, like the other Barke® Line malts possess excellent process characteristics in the brew house and during filtration, along with increased extract efficiency, strong malt flavor and classic characteristics for original Munich Dunkels.Suitable for Dark Beers, “Schwarzbier”, “Festbier”, Bock Beer, Octoberfest styles, Belgian Dubbels, “Kellerbier”, Stouts, and Munich Dunkels. Specifications: Color °L : 6.9 - 8.7 Moisture % Max : 4% Extract FG Min : 78 Protein Total : 9.5 - 11.5 Usage Rate : Up to 100% 55 pound bags are excluded from flat rate / free shipping offers. Also available by the pound.
$81.00
Weyermann® Barke® Vienna Malt - 55 pound bag
Weyermann® Barke® Vienna Malt creates full-bodied beer, with golden color, smooth taste, and intensely malty-sweet flavors. Gentle notes of honey and nuts (almond and hazelnut) also come through when using this malt. Excellent process characteristics in the brew house and during filtration, along with increased extract efficiency set Barke® Vienna Malt apart. Weyermann® Barke® Vienna Malt is the malt for authentic lagers. Perfect for Bavarian Dunkel, "Festbier", "Maerzenbier", Pale Ale / IPA, Lager, Stouts and of course Vienna Lager. Specifications: Color °L : 2.7 - 3.8 Moisture % Max : 5.5% Extract FG Min : 79 Protein Total : 9.5 - 11.5 Usage Rate : Up to 100% 55 pound bags are excluded from flat rate / free shipping offers. Also available by the pound.
$80.00
Grain Millers Flaked White Wheat - 50 pound bag
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. Use in the production of Belgian Wit beers. Use up to 40% as a cereal adjunct in the total grist. Use 0.5-1.0% to a standard brew to increase foam stability. 50 pound bags of grain are excluded from flat rate / free shipping offers. Also available by the pound.
$61.00
Dingemans Pale Ale Malt - 55 pound bag
Dingemans Pale Ale malt is fully modified, kilned longer and more intensively. This malt gives your beer a golden color. Suggested usage: Amber beers, Ales, Stout, Bock beers, Lagers Specifications: Color °L : 3.5-4.3 Moisture % Max : up to 4.5% Extract FG Min : 80 Protein Total: 12% max Usage: Up to 100% 55 pound bags are excluded from flat rate / free shipping offers. Also available by the pound.
$82.00
Weyermann Pale Wheat - 55 pound bag
Weyermann® Pale Wheat malt is an ideal foundation grain for continental wheat beer styles like Hefeweizen and Kristallweizen, and an essential ingredient in North American wheat ales. It adds very little color to wort but contributes a robust, malty-sweet flavor with notes of bread, nuts, biscuit, toffee, and light caramel. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can also improve head formation and retention, depending upon the other grist constituents. In top-fermented beers, Weyermann® Pale Wheat malt performs especially well, adding creaminess, body, and complex wheat flavors. Specifications: Color °L : 1.6-2.3 Moisture % Max : 5.5 Protein Total : 10.0-13.0 Extract FG Min : 82 Usage Rate : Up to 80% 55 pound bags of grain are excluded from flat rate / free shipping offers. Also available by the pound.
$78.00
Weyermann® Munich Type 2 Malt - 55 pound bag
Weyermann® Munich Type 2 malt ('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 Märzen. Specifications: Color °L : 8.0-9.9 Moisture % Max : 4 Protein Total % : 9.5-12.5 Extract FG Dry : 78 Max Usage Rate % : Up to 100% 55 pound bags of grain are excluded from flat rate / free shipping offers. Also available by the pound.
$81.00
Pauls Malt - The Deep Diver Dark Crystal Malt
The Deep Diver Dark Crystal Malt is for a stronger roasted rounded bittering taste, and deeper color. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar. Dark crystal malt gives an amber to red hue in higher proportions. Rich in reducing sugars, it provides delicious caramel sweet flavors, additional body, and flavor stability. Has no enzymatic potential. Typical Usage Rates: 2-10% (as high as 20% to strong beers) addition to mash tun with base malts. Typical Beer Styles: German-Style Lagers Ales Pale Ales IPA Porters (for sweetness) Malt Analysis IOB Coarse Extract 0.7mm Dry: 284 Min Color (ASBC): 102 - 127 Moisture: 5.5% Max
$2.40 - $2.50
Pauls Malt - The Shell Shocker Extra Dark Crystal Malt
The Shell Shocker Extra Dark Crystal Malt is double-roasted for a unique flavor profile Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar. With Extra Dark Crystal malt a deep red hue is present. Double roasting brings notes of raisin, toffee, and dark caramels. A deep rich sweetness is present. Has no enzymatic potential Typical Usage Rates: 2-10% addition to mash tun with base malts. Typical Beer Styles: German-Style Lagers Porters Dark Ales Stouts Mild Malt Analysis IOB Coarse Extract 0.7mm Dry: 284 Min Color (EBC): 270 - 350 Moisture: 5% Max
$2.40 - $2.50
Pauls Malt - Reliable Lighthouse Light Chocolate Malt
More bitter, honey-like accents than caramalt, with coffee, coco-like tones. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Light chocolate malt is produced by roasting kiln dried malt to temperatures of up to 220°C. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion. Shorter roasting time to regular chocolate. This lightly roasted chocolate malt, provides color to beer. Depending on the quantity added, it can produce a deep red hue or a rich dark black. Provides a dry biscuit with roasted coco bean flavor. This malt has no enzymatic potential. Typical Usage Rates: 3-12% addition to mash tun with base malts. Typical Beer Styles: Ales Porters Stouts Malt Analysis IOB Coarse Extract 0.7mm Dry: 277Min Color (ASBC): 200-400 Moisture: 4.0% Max
$2.40 - $2.50
Pauls Malt - Odd Amphibian Lager Malt
Sweet and Light in color, specifically designed for delicate styled beers. Pauls Malt Odd Amphibian Lager Malt is 100% British malting barley that is specifically tailored by Paul Malts maltsters for the needs of the craft brewer. A lower color, subtly sweet and slightly modified malt to suit numerous lager styles. Typical Beer Styles Pale Lagers Pilsner Helles Keller Typical Usage Rates: Up to 100% Specifications: IOB Coarse Extract 0.7mm Dry: 308 min Color (ASBC): 1.8 - 2.6 Moisture: 4.5% max Protein Total Dry Basis : 11.25% max Total Nitrogen, Dry: 1.85% max EBC Fan in Wort: 195 mg/l min EBC Wort PH: 6.0 max Alpha Amylase Dry Basis: 35du min EBC B-Glucan in Wort: 140 ml/l max Friability: 85% min Homogeneity: 98% min
$2.10 - $70.00
Prairie Malt™ Caramel 30
Prairie Malt™ Caramel 30 is slightly darker and sweeter than its sister malt, Caramel 20, but has similar features. Expect to see a spectrum of beautiful amber hues with mild caramel sweetness in your beer. You can use Caramel 30 to add color and sweetness to your beer across a wide variety of styles. Slightly darker and sweeter than Caramel 20, Prairie Malt's Caramel 30 lends subtle amber hues and caramel notes without overpowering the profile in your ale or lager. Malt Analysis Color (ASBC): 25.0-35.0 Moisture: 4.5% Max Extract FG: 70.0% Min USAGE RATE: 5-20%
$2.20 - $67.00
Rahr Dextrin Malt - 55 pound bag
Whether you’re looking to boost mouthfeel in hazy or to show off a mousselike foam stand on a pils, Rahr Dextrin Malt is designed to improve your beer. Lower modification and higher protein levels mean better body, improved haze formation, and stable foam, while the low color makes it suitable for use in even the palest styles. When used at up to 10%, hazy IPA brewers will appreciate the stable haze that Rahr Dextrin Malt contributes without increasing beer color. Foam stability, viscosity, and body will be increased with the addition of Rahr Dextrin to the mashbill. Brewers using chit malt for head retention and mouthfeel in lagers and other styles will find the same features in a domestic alternative. Depending on inclusion rate in the mashbill, look for bready, grainy, and raw barley flavors. Specifications: Usage Rate: Up to 10% Color Range °L : 1.2-2.2 Moisture Max % : 6.0 Origin : North America 50 pound bags of grain are excluded from flat rate / free shipping offers. Also available by the pound.
$70.00
Prairie Malt™ Prairie Special Pale
Prairie SPECIAL PALE is an appropriately titled malt that offers a remarkable gradient of flavors not typically found in most base malts. Bursting with flavors of subtle toastiness, it is the ideal malt when seeking warm, pronounced, grainy flavors and slightly darker color than your average pale malt. Use Prairie Special Pale when seeking to develop conscientious contrast in your beer. Malt Analysis Color (ASBC): 3.0-4.0 Moisture: 4.5% Max Protein Total: 12%* Max DP: 90.0° Lintner Min Extract FG: 79.0% Min USAGE RATE: Up to 100% *Proteins are crop year dependent
$1.75 - $60.00
Weyermann Spelt Malt - 55 pound bag
Spelt malt is used for producing full-bodied, top-fermented beers. 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. 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. Use like wheat malt. Specifications: Color °L : 1.6 - 3.1 Moisture % Max : 6 Protein Total % : 11 - 17 Extract FG Min : 80 Usage Rate : Up to 60% 55 pound bags of grain are excluded from flat rate / free shipping offers.
$118.00
Grain Millers Flaked Barley - 50 pound bag
Unmalted flaked barley. Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer. 50 pound bags of grain are excluded from flat rate / free shipping offers. Also available by the pound.
$62.00
Rahr Red Wheat Malt - 55 pound bag
Rahr Red Wheat is a pale wheat malt made from North American hard spring red wheat. Pale wheat malt has the sweet malty flavor of other malted grains, but with a hint of fruitiness. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can improve head formation and retention, depending upon the other grist constituents. Red wheat has a slight tartness to its flavor not present in white wheat. It also has smaller, harder kernels than white wheat, which can require careful milling. Rahr Red Wheat is suitable for all wheat-style beers. Product Specifications: Color °L : 2.4-3.5 Moisture % Max : 5.0 Protein Total : 12.0 +/- 3.5 Extract FG Min : >80.0 Usage Rate : Up to 50% 55 pound bags are excluded from flat rate / free shipping offers. Also available by the pound.
$66.00
Weyermann Pale Rye Malt - 55 pound bag
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. Suggested usage: Belgian Saison and Rye IPA Specifications: Lovibond: 2.0-4.3 Usage: to 30% Moisture: up to 6% Extract% (dry basis): 81 Protein Total: 11.5% max Origin: Germany 55 pound bags of grain are excluded from flat rate / free shipping offers. Also available by the pound.
$82.00
IREKS Malt - Spitz Malt
IREKS Spitz is a deliberately undermodified “chit” malt that is designed to improve head retention when used in conjunction with pilsner malt or any other highly modified malt, without having any effect on color. Typical Usage Rates: Up to 10% Typical Beer Styles: Ales Pilsners Malt Analysis Protein max: 12.5% Color (ASBC): 1.2 – 2.3 Moisture: 4.5% Max
$2.50 - $2.60
Pauls Malt - Black Isle Black Malt
We produce this malt at our Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Black malt is produced by roasting kiln dried malt to temperatures of up to 240°C for slightly longer periods of time than regular Chocolate Malt. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion. 1300 – 1600 EBC. Heavily Roasted, provides colour to beer. Depending on the quantity added, it can produce a deep red hue or a rich dark black. A dry biscuit with roasted coco bean flavour, less astringent and more friable than Roast Barley. No enzymatic potential. Full list of specs under Additional Information. Typical Usage Rates: 3 - 12% Typical Beer Styles: Ales Porters Stouts Malt Analysis IOB Coarse Extract 0.7mm Dry: >277 Min Color (EBC): 1300 – 1600 Moisture: 4% Max
$2.00 - $2.10
Pauls Malt - Pale Whale Pale Malt
Biscuit, sweet and nutty malt. Pauls pale ale malt is 100% British malting barley specifically tailored by our maltsters for the needs of the craft brewer. You can expect plump grains, good extract and excellent enzyme activity. Smaller designated craft malt batches are malted in our Boby Malt house in Bury St Edmunds, UK, to achieve a brilliant base malt for numerous recipe styles. Typical Usage Rates: Up to 100% Typical Beer Styles: German-Style Lagers Ales Pale Ales IPA Light beers Malt Analysis IOB Coarse Extract 0.7mm Dry: 310 Min Color (ASBC): 2.5 - 3.5 Moisture: 4.5% Max
$2.00 - $2.10
Pauls Malt - Albino Whale Extra Pale Ale Malt
Pauls extra pale ale Malt is 100% British malting barley specifically tailored by our maltsters for the needs of the craft brewer. Pale as we can get it, perfect for those bright blonde beer styles . Smaller designated craft malt batches are malted in our Boby Malt house in Bury St Edmunds, UK, to achieve a brilliant base malt for numerous recipe styles. Typical Usage Rates: Up to 100% Typical Beer Styles: German-Style Lagers Ales Pale Ales IPA Light beers Malt Analysis IOB Coarse Extract 0.7mm Dry: 310 Min Color (ASBC): 1 - 1.8 Moisture: 4.5% Max
$2.00 - $2.10
Simpsons Crystal Dark Medium Malt
An addition to our range of high-quality malts in 2022, Crystal Dark Medium - as you can probably guess by the name - expertly bridges the gap in specification between our Crystal Medium and Crystal Dark products. It is recommended that Crystal Dark Medium is used up to 15% in brews and it is a fantastic colour and flavour adjuster. It helps to bring golden to red hues to beers - making it ideal for the likes of Amber Ales, Red Ales and Red IPAs - while its flavours of caramel, hints of toffee and a slight roastiness also ensure it can bring a little sweetness to darker beers like Dark Milds, Brown Ales and Porters. Specifications: Color °L : 72.1-85° Moisture % Max : 5.0 Usage Rate : Up to 15%
$2.90
BelgoMalt - Vienna Malt
BelgoMalt Vienna is kilned at higher temperatures than BelgoMalt Pilsen, resulting in a malt that imparts beautiful ruby hues and gentle notes of light honey with malt sweetness to your recipes. Malted exclusively in Belgium, this versatile malt possesses broad appeal for use in a wide variety of styles. Malt Analysis Color (ASBC): 4-6 Moisture: 4.1% Max Protein Total: 11%* Max Extract FG: 81.7% Min USAGE RATE: Up to 100% *Proteins are crop year dependent
$2.80 - $89.00
BelgoMalt - Pilsen Malt
Introducing BELGOMALT PILSEN, a malt inspired by centuries of Belgian farming, malting and brewing, created specifically for the conscientious, contemporary, craft brewer. Malted exclusively in Gembloux, Belgium, this much anticipated North American debut from Belgomalt invokes the history, prestige and versatility of Belgian malt, featuring classic, elegant flavors. Use BelgoMalt Pilsen to elevate your recipes to the intersection of the traditional and the transcendent. Malt Analysis Color (ASBC): 1.3-1.9 Moisture: 4.5% Max Protein Total: 11.5%* Max Extract FG: 80.0% Min USAGE RATE: Up to 100% *Proteins are crop year dependent
$2.80 - $89.00
Pauls Malt - Angry Angler Roasted Barley
Angry Angler Roasted Barley has a astringent, bitter, burnt taste, with coffee and nutty flavors. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. It is unmalted barley that is roasted to temperatures of up to 240°C in a rotating roast drum. Water is used to extend the roasting time and for quenching and cooling at the end of a roast to prevent combustion. Roasted barley provides color to beer, depending on quantity added it can produce a deep red hue or a rich dark black. Provides a roast coffee flavor. Has no enzymatic potential. Typical Usage Rates: 5% addition to mash tun with base malt for ales, increase to 10% to achieve porter hues. Typical Beer Styles: Ales Porters Stouts Malt Analysis IOB Coarse Extract 0.7mm Dry: 277 Min Color (ASBC): 660 - 815 Moisture: 4% Max
$2.40 - $2.50
Pauls Malt - Mark 5 Medium Crystal Malt
Mark 5 Medium Crystal Malt is less sweet than light crystal, with a stronger roasted taste. Pauls Malt produces this malt at their Pauls Malt Ltd. plant in Knapton, North Yorkshire, UK. Malting Barley with a high germinative energy and low nitrogen, that has undergone steeping and germination, is stewed in a roasting drum, where the endosperm liquefies into a sugary solution and crystallizes during kilning to a glassy sugar. Medium crystal malt gives an amber to red hue in higher proportions. Rich in reduction sugars, it provides delicious caramel sweet flavors, additional body, and flavor stability. Has no enzymatic potential. Typical Usage Rates: 2-10% (as high as 20% to strong beers) addition to mash tun with base malts. Typical Beer Styles: German-Style Lagers Ales Pale Ales IPA Porters (for sweetness) Malt Analysis IOB Coarse Extract 0.7mm Dry: 284 Min Color (ASBC): 76 - 97 Moisture: 5.5% Max
$2.40 - $2.50
Pauls Malt - That Miserable Fish Melanoidin Malt
A dark, aroma-rich malt with deep nutty, malty and biscuit flavors. Pauls Malt produces this malt at their Bury St Edmunds in the UK. Melanoidin Malt is made with much the same process as well modified Ale malt with some color formation in germination due to extended recirculation while kilning will be at higher temperatures for flavor and color development. Melanoidin malt provides a deep intense flavor and color to beer. It has characteristically high melanoidin content, producing dark, aroma-rich malts with deep nutty, malty, and biscuit flavors. Typical Usage Rates: 10-60% addition to mash tun with base malts. Typical Beer Styles: Amber Ales Red Ales Dark European Style Beers Malt Analysis IOB Coarse Extract 0.7mm Dry: 293 Min Color (ASBC): 20 - 26 Moisture: 4.5% Max Total Protein Dry Basis: 9.9 - 11.5% Total Nitrogen, Dry: 2.0% Max DP Windisch Kolback Dry Basis: 70 Min wk units
$2.40 - $2.50
Prairie Malt™ Caramel 20
Prairie Malt™ Caramel 20 is carefully kilned to impart a slight caramel sweetness with soft toffee notes to your beer. Whether you are seeking to give your IPA a copper colored luster that would make the West Coast proud, provide body to bolster your Best Bitter, or simply to increase head retention in your Amber Ale, Prairie Caramel 20 is poised to deliver the flavors and performance you seek. By far the most subtle, light-handed product within Prairie Malt's spectrum of caramel malts, Caramel 20 delivers consistent performance, copper color and just the right amount of sweetness punctuated by soft notes of toffee. Malt Analysis Color (ASBC): 15.0-25.0 Moisture: 4.5% Max Extract FG: 80.0% Min USAGE RATE: 5-20%
$2.20 - $67.00
Simpsons Peated Malt - 55 pound bag
Produced by smoking pale malt over burning peat. Peated Malt will add a dark, earthy, phenolic aroma and flavor characteristic of Islay whisky. It is also suitable for smoked beer styles, a little goes a long way! Specifications: Color Range °L : 1.3 - 1.7 (2-3 EBC) Target Color °L : 2.5 Moisture % : 5 Origin : United Kingdom Maltster : Simpsons 55 pound bags are excluded from flat rate / free shipping offers. Also available by the pound.
$94.00
Grain Millers Flaked Rye - 50 pound bag
Grain Millers flaked rye. Hot rod flaked and partially gelatinized (Coarse Flakes) 50 pound bags of grain are excluded from flat rate / free shipping offers. Also available by the pound.
$67.00
Weyermann Dark Wheat Malt - 55 pound bag
Weyermann® Dark Wheat is a gently kilned malt made from high-quality German wheat. It contributes a mild golden color to wort and a robust malty-sweet flavor with notes of bread, biscuit, honey, toffee, and caramel. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can also improve head formation and retention, depending upon the other grist constituents. In top-fermented beers, Weyermann® Dark Wheat malt performs especially well, adding creaminess, body, and complex wheat flavors. Weyermann® Dark Wheat malt has a somewhat 'drier', more complex character than pale wheat malts. It's the signature malt for Bavarian Dunkelweizen, and perfect for Weizenbocks, Kölsch, and Altbiers. Specifications: Malt Type: Specialty Grain Origin: Germany Color: 6.2-8.1 °Lovibond (15-20 EBC) Protein: 10.5-14% Moisture: 5% max. Extract (dry): 81% min. Usage: 50% max. 55 pound bags are excluded from flat rate / free shipping offers. Also available by the pound.
$78.00
