{"id":2014,"date":"2018-03-27T14:46:40","date_gmt":"2018-03-27T12:46:40","guid":{"rendered":"https:\/\/beerd.gr\/tools\/%ce%b5%ce%af%ce%b4%ce%b7-%ce%b2%cf%85%ce%bd%cf%8e%ce%bd-%ce%b2%ce%ac%cf%83%ce%b7%cf%82-%ce%b5%ce%b9%ce%b4%ce%b9%ce%ba%cf%8e%ce%bd-%ce%b2%cf%85%ce%bd%cf%8e%ce%bd\/"},"modified":"2019-05-29T08:24:32","modified_gmt":"2019-05-29T06:24:32","slug":"table-base-specialty-malts-characteristics","status":"publish","type":"page","link":"https:\/\/beerd.gr\/en\/tools\/table-base-specialty-malts-characteristics\/","title":{"rendered":"table: base & specialty malts characteristics"},"content":{"rendered":"\n\n\n\n\t\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Malt<\/th>Origin<\/th>Characteristics<\/th>\n<\/tr>\n<\/thead>\n
2-Row Black Malt<\/td>North America<\/td>Neutral flavor. Characteristics & Applications: Use in all beer styles for color adjustment. Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. Use 1-10% for desired color in Porter and Stout. Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
2-Row Brewers Malt<\/td>North America<\/td>Mild malty flavor. Characteristics & Applications: \u2022 Base malt for all beer styles \u2022 Smoother, less grainy flavor than 6-Row Brewers Malt. \u2022 Slightly higher yield than 6-Row Brewers Malt. \u2022 Slight lower protein than 6-Row Brewers Malt. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
2-Row Brewers Malt (Organic)<\/td>North America<\/td>Mild malty flavor. USDA Organic, 100% Organic. Characteristics & Applications: \u2022 Base malt for all beer styles \u2022 Smoother, less grainy flavor than 6-Row Brewers Malt. \u2022 Slightly higher yield than 6-Row Brewers Malt. \u2022 Slight lower protein than 6-Row Brewers Malt. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
2-Row Caramel Malt 10L<\/td>North America<\/td>Golden color and a candy like sweetness. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 Caramel 10L is a roasted caramel malt that imparts golden color. \u2022 Use 3-7% for Pilsener-style beers for balance. \u2022 Use 5-15% to provide color, sweetness and color to light amber beers. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
2-Row Caramel Malt 120L<\/td>North America<\/td>Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. \u2022 Use 3-15% in Amber and Red beers. \u2022 Use 10-15% in Bock beers. \u2022 Use 7-15% in Dark beers. \u2022 Use 10-15% in Porter and Stout. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
2-Row Caramel Malt 30L<\/td>North America<\/td>Sweet, Caramel, Toffee. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 2-Row Caramel 30L is a roasted caramel malt that imparts golden color. \u2022 Use 3-7% for Pilsener-style beers for balance. \u2022 Use 5-15% to provide color, sweetness and color to light amber beers. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
2-Row Caramel Malt 40L<\/td>North America<\/td>Sweet, Caramel, Toffee. S Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. \u2022 Use 3-7% for Pilsener-style beers for balance. \u2022 Use 5-15% to provide color, sweetness and color to light amber beers. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
2-Row Caramel Malt 60L<\/td>North America<\/td>Sweet, Pronounced Caramel. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. \u2022 Use 3-7% for Pilsener-style beers for balance. \u2022 Use 5-15% to provide color, sweetness and color to amber and red beers. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
2-Row Caramel Malt 80L<\/td>North America<\/td>Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. \u2022 Use 3-15% in Amber and Red beers. \u2022 Use 10-15% in Bock beers. \u2022 Use 7-15% in Dark beers. \u2022 Use 10-15% in Porter and Stout. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
2-Row Carapils\u00ae Malt<\/td>North America<\/td>Very low color or flavor contribution. Characteristics & Applications: \u2022 The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. \u2022 Carapils\u00ae is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. \u2022 Use to upgrade all types of beer, including light colored beers. \u2022 The non-fermentables in Carapils\u00ae are very advantageous in balancing body and flavor of dark colored beers. \u2022 May be used with or without other specialty malts. \u2022 Low usage of 1-5% will help achieve desired results. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
2-Row Chocolate Malt<\/td>North America<\/td>Rich Roasted Coffee. Characteristics & Applications: \u2022 2-Row Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. \u2022 Use 1-10% for desired color in Porter and Stout Beer. \u2022 The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
6-Row Brewers Malt<\/td>North America<\/td>Mild grain malty flavor. Characteristics & Applications: \u2022 Base malt for all beer styles \u2022 More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Acid Malt<\/td>Belgium<\/td>Features: Malt processed to lower the pH level of the wort. Usage: For light Ale. Recommended mixture: up to 10%. Characteristics: Reduces wort pH and hence intensifies fermentation. Improves flavour stability.<\/td>\n<\/tr>\n
Acidulated Malt<\/td>Germany<\/td>High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.<\/td>\n<\/tr>\n
Acidulated Malt<\/td>Germany<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1\u22122% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils\/Pilsner\/Pilsener, low-alcohol beers, wheat beers<\/td>\n<\/tr>\n
Acidulated Malt<\/td>Germany<\/td>BEST Acidulated Malt reduces the pH value of the wort. This results in improved enzyme activity of the mash, greater yield and taste stability as well as in beer with a lighter colour and a balanced aroma. It also represents an interesting alternative for breweries that have no mash acidification.<\/td>\n<\/tr>\n
Ale Malt<\/td>Australia<\/td>Ale Malt is used to impart typical, warm mellow flavours to all styles of ales. Ale Malt is produced similarly to Lager Malt, but with higher curing temperatures of 95-105 degrees. These higher kilning temperatures are sufficient to remove DMS and grassy flavours, leaving the malt with a biscuit flavour and a hint of caramel and toffee from the oxygen hetrocyclics. Ale Malts are often used to balance higher hop levels.<\/td>\n<\/tr>\n
Ale Malt<\/td>UK<\/td><\/td>\n<\/tr>\n
Ale Malt<\/td>New Zealand<\/td>Gladfield Ale malt is made from winter grown, English bred, 2-row barley varieties. The malt is fully modified through a traditional long cool germination. Only plump low protein barley is used which allows for higher extract potential and helps eliminate potential protein haze issues in the beer. This is highly friable malt but again the soluble nitrogen ratios are kept relatively low to enhance mouth feel and head retention. The kilning regime gives a nice toasty character with enhanced maltiness for dark ales. This can be toned down for a cleaner malt profile for lighter hoppy ale by adding small amounts of Pilsner malt.<\/td>\n<\/tr>\n
Amber<\/td>United Kingdom<\/td>Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.<\/td>\n<\/tr>\n
Amber Malt<\/td><\/td>Product Code: 1106<\/td>\n<\/tr>\n
Amber Malt<\/td>UK<\/td>Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.<\/td>\n<\/tr>\n
Amber Malt<\/td>United Kingdom<\/td>A traditional malt for dry biscuity finishes to ales.<\/td>\n<\/tr>\n
Amber Malt<\/td>United Kingdom<\/td>This material has a light, biscuity dry flavour and can be used to produce some Bitter and Mild Ales and sweet Stouts in the UK, as well as the traditional London Porters that have come back into favour recently. The flavour is quite intense and caution in the use of this material is required. The material is manufactured by roasting kilned malt - a Lager malt of good modification is best - progressively raising the temperature of the material from ambient to 150\/160\u00b0C. Because there is no saccharification stage the non-enzymic browning reactions follow a different pattern, and the end products are nitrogen containing heterocycles of the pyrrole and pyrazine type, the pyrazines being mainly responsible for the bitterness.<\/td>\n<\/tr>\n
Amber Malt<\/td>Belgium<\/td>Features: Belgian brown malt. Specially germinated and kilned up to 110\u00b0C. Usage: Pale ale beers, brown porter and special beers; in a diverse range of British beers. Up to 20% of the grist. Characteristics: Amber malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruits. Amber malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.<\/td>\n<\/tr>\n
Amber Malt<\/td>UK<\/td>Light biscuity dry flavor.<\/td>\n<\/tr>\n
Amber Malt<\/td><\/td>Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.<\/td>\n<\/tr>\n
American 2-row<\/td>America<\/td>Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt<\/td>\n<\/tr>\n
American 6-row Pale<\/td>America<\/td>Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.<\/td>\n<\/tr>\n
American Ale Malt<\/td>New Zealand<\/td>Gladfield\u2019s American Ale malt is our answer for brewers who have found that our regular Ale malt will add too much of a malty and toasted flavour profile to certain beer styles. This malt starts as all our other base malts do with our traditional long cool germination period. What separates it from our standard Ale malt is a newly developed a kilning recipe that favours colour formation typical to an Ale malt but with a clean malt profile and without the extra toasted flavours. This malt has been a favourite for producing popular hop-forward American style beers for which it was named.<\/td>\n<\/tr>\n
American Black Patent<\/td>America<\/td>Provides color and sharp flavor in stouts and porters.<\/td>\n<\/tr>\n
American Black Roast<\/td>America<\/td>Adds a heavy roast flavor and dark color.<\/td>\n<\/tr>\n
American Caramel 10\u00b0L<\/td>America<\/td>This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.<\/td>\n<\/tr>\n
American Caramel 120\u00b0L<\/td>America<\/td>Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.<\/td>\n<\/tr>\n
American Caramel 20\u00b0L<\/td>America<\/td>Provides color, body, and contributes to foam retention and beer stability.<\/td>\n<\/tr>\n
American Caramel 30\u00b0L<\/td>America<\/td>Provides color, body, and contributes to foam retention and beer stability.<\/td>\n<\/tr>\n
American Caramel 40\u00b0L<\/td>America<\/td>Provides color, a unique flavor, body, and contributes to foam retention and beer stability.<\/td>\n<\/tr>\n
American Caramel 60\u00b0L<\/td>America<\/td>Mild caramel,nutty flavor, sweet. adds color<\/td>\n<\/tr>\n
American Caramel 80\u00b0L<\/td>America<\/td>Mild caramel,nutty flavor, sweet. adds color(Red Ale)<\/td>\n<\/tr>\n
American Caramel 90\u00b0L<\/td>America<\/td>Mild caramel,nutty flavor, sweet. adds color(Red Ale)<\/td>\n<\/tr>\n
American Chocolate Malt<\/td>America<\/td>Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.<\/td>\n<\/tr>\n
American Munich<\/td>America<\/td>Munich Dunkels. Adds color\/nutty flavor. Sometimes called Aromatic.<\/td>\n<\/tr>\n
American Victory<\/td>America<\/td>Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.<\/td>\n<\/tr>\n
American Vienna<\/td>America<\/td>Increases malty flavor, provides balance. Use in Vienna, M\u00e4rzen and Oktoberfest.<\/td>\n<\/tr>\n
Aroma 100 EBC Malt<\/td>Belgium<\/td>Features: Belgian aromatic malt. High germination temperature, kilning up to 115\u00b0C, to develop much aroma. Usage: Special very aromatic beers. Recommended proportion: up to 20%. Characteristics: Aroma malt provides rich malty aroma and flavour to amber and dark lager beers. Compared to other traditional coloured malts, is still high in diastatic power and imparts a smoother bitterness.<\/td>\n<\/tr>\n
Aromatic Barley Malt<\/td>United Kingdom<\/td>Flavour reminiscent of raisins. Could be used for body in low ABV bitters.<\/td>\n<\/tr>\n
Aromatic Malt<\/td>North America<\/td>Golden rich color and a smooth malty flavor. Characteristics & Applications: \u2022 Munich-style malt that will contribute an intensely malty flavor and aroma. \u2022 Use in any beer style for additional maltiness. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Aromatic Malt<\/td>Germany<\/td>BEST Aromatic Malt will impart a distinct, almost exaggerated malt aroma and flavour to dark lagers, amber lagers, German Bocks and others, even at a rate as low as 10%.<\/td>\n<\/tr>\n
Aromatic Malt (Amber 50)<\/td><\/td>Dingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.<\/td>\n<\/tr>\n
Ashburne\u00ae Mild Malt<\/td>North America<\/td>Golden rich color with a malty sweetness. Characteristics & Applications: \u2022 Well suited for mild ale beers for color and maltiness. \u2022 Imparts smooth sweet flavor while also adding a full malty flavor. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Aurora Malt<\/td>New Zealand<\/td>Aurora has been developed to produce rich bready, fruit cake aroma and orange\/red colour. It has a long traditional germination process to create complex sugars and amino acids which react during a careful kilning regime. The resulting maillard reaction is responsible for the colour and flavour. It is ideal for dark ales, Belgium style and high alcohol beers. If you want to make that big malty, rich beer then this is a great malt to use along with our Crystals and Red Back.<\/td>\n<\/tr>\n
Australian Pale Malt<\/td>Australia<\/td>A principal ingredient of cask ales using heritage barleys.<\/td>\n<\/tr>\n
Australian Pilsner<\/td>Australia<\/td>Well modified, good attenuation.<\/td>\n<\/tr>\n
Australian Traditional Ale<\/td>Australia<\/td>Well modified, full flavour.<\/td>\n<\/tr>\n
Australian Wheat Malt<\/td>Australia<\/td>Malted wheat for use in Wheat beers.<\/td>\n<\/tr>\n
BC Pale<\/td>Canada<\/td>This is our Pale malt and has all the same characteristics as our traditional Pale, except we are using only BC grown grain.<\/td>\n<\/tr>\n
Beech Smoked Barley Malt<\/td>Germany<\/td>Produced from quality two-row spring barley. Unique in the world. Initially formulated specifically for the traditional Bamberg Rauchbier (Bamberg Smoked Beer). Can be used for any kind of lager or ale with a complex flavor. Carefully dried over hot, smoky ambers of well-aged beech wood to achieve characteristic smoky flavor, while preserving relatively pale color. Flavor: characteristic, well-rounded aroma of beech wood smoke; malty-sweet; notes of vanilla and honey.<\/td>\n<\/tr>\n
Belgian Aromatic<\/td>Belgium<\/td>Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.<\/td>\n<\/tr>\n
Belgian Biscuit<\/td>Belgium<\/td>Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.<\/td>\n<\/tr>\n
Belgian Black Roast<\/td>Belgium<\/td>Adds a heavy roast flavor and dark color.<\/td>\n<\/tr>\n
Belgian Cara-Pils<\/td>Belgium<\/td>Significantly increases foam\/head retention and body of the beer.<\/td>\n<\/tr>\n
Belgian Caramunich<\/td>Belgium<\/td>Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.<\/td>\n<\/tr>\n
Belgian Caravienne<\/td>Belgium<\/td>Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.<\/td>\n<\/tr>\n
Belgian Chocolate Malt<\/td>Belgium<\/td>Adds a nutty flavor, Brown Ales<\/td>\n<\/tr>\n
Belgian Munich<\/td>Belgium<\/td>Used to increase malt aroma and body with slightly more color.<\/td>\n<\/tr>\n
Belgian Pale<\/td>Belgium<\/td>Fully modified and is easily converted.<\/td>\n<\/tr>\n
Belgian Pils<\/td>Belgium<\/td>Pilsner style malted barley grain.<\/td>\n<\/tr>\n
Belgian Special B<\/td>Belgian<\/td><\/td>\n<\/tr>\n
Belgian Wheat Malt<\/td>Belgium<\/td>Malted wheat for use in Wheat beers.<\/td>\n<\/tr>\n
Best Pale Ale Malt<\/td>United Kingdom<\/td>The main ingredient of cask \/ keg ales.<\/td>\n<\/tr>\n
Biscuit Malt<\/td>Belgium<\/td>Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160\u00b0C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced \"toasty\" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour 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.<\/td>\n<\/tr>\n
Biscuit Malt<\/td>New Zealand<\/td>Gladfield\u2019s Biscuit Malt is made by gently roasting kilned dried Ale Malt. Our Biscuit Malt is ideal when used in small amounts to give a dry, toasted biscuit finish to light, mild ales and bitters where brewers do not want to add much colour.<\/td>\n<\/tr>\n
Biscuit Malt (Mout Roost 50)<\/td><\/td>This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.<\/td>\n<\/tr>\n
Black<\/td>United Kingdom<\/td>Dark color and an astringent smoky flavor.<\/td>\n<\/tr>\n
Black Barley<\/td>North America<\/td>Coffee, Intense Bitter, Dry. Characteristics & Applications: \u2022 Black Barley provides the color and rich, sharp flavor which is characteristic of Stouts and some Porters. \u2022 Black Barley contributes a dryness to the Stout or Porter. It is not interchangeable with Black Malt. Black Malt may be used in conjunction with Black Barley to achieve the desired color. \u2022 Use 3-7% for a dry Porter. \u2022 Use 5-15% for a dry Stout \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Black Malt<\/td><\/td>Dark color and an astringent smoky flavor.<\/td>\n<\/tr>\n
Black Malt<\/td>UK<\/td>Black Malt is used in stouts to improve flavor and color.<\/td>\n<\/tr>\n
Black Malt<\/td>United Kingdom<\/td>This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles.<\/td>\n<\/tr>\n
Black Malt<\/td>Germany<\/td>BEST Black Malt (roasted malt) gives the beer greater depth of colour and adds fine nuances of chocolate or coffee aromas. The malt taste is also emphasised. The froth is unaltered by this. The malt is produced from green or kiln-dried malt in an intensive roasting process. The colour of the malt can be determined in line with the wishes of the customer in a range of \u00b1 5%.<\/td>\n<\/tr>\n
Black Malt<\/td>Belgium<\/td>Features: Malt Black 1500 EBC. The darkest malted barley. Torrefied at up to 230\u00b0C. Usage: Very coloured beers, stouts and porters. Recommended proportion: 3% - 6%. Characteristics: Enhances the aroma of character beers, by producing a more stringent flavour than with other coloured malts. Imparts a slight burnt or smoky flavour.<\/td>\n<\/tr>\n
Black Malt<\/td>North America<\/td>Neutral flavor. Characteristics & Applications: \u2022 Use in all beer styles for color adjustment. \u2022 Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. \u2022 Use 1-10% for desired color in Porter and Stout. \u2022 Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Black Malt<\/td>UK<\/td>Neutral flavor.<\/td>\n<\/tr>\n
Black Malt<\/td><\/td>Pauls Black malt starts with the same low-modified Pilsen malt. The main process difference between Black and Chocolate Malt is in roasting time and temperature. Black Malt is used in stouts to improve flavor and color.<\/td>\n<\/tr>\n
Black Malt<\/td><\/td>Black Malt is used in stouts to improve flavor and color.<\/td>\n<\/tr>\n
Black Roasted Barley<\/td>United States<\/td>Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives \"dryness\" to a stout or porter ,more so than regular Roasted Barley.<\/td>\n<\/tr>\n
Blackprinz\u00ae Malt<\/td>North America<\/td>Subtle, smooth, no bitter, astringent, dry flavors or aftertaste \u2014 Very delicate, clean flavor. Mild roasted malty flavor.<\/td>\n<\/tr>\n
Bohemian Pilsner Malt<\/td>Czech<\/td>Czech-grown two-row spring barley \u201cHANKA\u201d. Processed specifically for \u201cBohemian\u201d characteristics to impart a full body, golden-blond color, and complex maltiness to the finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers (especially Pils\/Pilsner\/Pilsener) as well as low-alcohol, \u201clight\u201c, and Belgian ales and lagers.<\/td>\n<\/tr>\n
Bonlander Munich Malt<\/td>North America<\/td>Golden orange hue with a smooth malty sweetness. Characteristics & Applications: \u2022 Sufficient enzymes for self-conversion in most mash programs. \u2022 Provides a smooth yet pronounced malty flavor plus sweetness. \u2022 Great in bock beers! \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
British Black Patent<\/td>Great Britain<\/td>Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.<\/td>\n<\/tr>\n
British Crystal 55\u00b0L<\/td>Great Britian<\/td>Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.<\/td>\n<\/tr>\n
British Dark Crystal<\/td>Great Britian<\/td>Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.<\/td>\n<\/tr>\n
Brown<\/td>United Kingdom<\/td>\u2018Coffee\u2019 notes for stouts and porters. Smooth mouth-feel.<\/td>\n<\/tr>\n
Brown Malt<\/td>UK<\/td>\u2018Coffee\u2019 notes for stouts and porters. Smooth mouth-feel.<\/td>\n<\/tr>\n
Brown Malt<\/td>United Kingdom<\/td>\u2018Coffee\u2019 notes for stouts and porters. Smooth mouth-feel.<\/td>\n<\/tr>\n
Brown Malt<\/td>UK<\/td>Mild coffee, bitter flavor.<\/td>\n<\/tr>\n
Brown Malt<\/td>New Zealand<\/td>Gladfield\u2019s Brown Malt is a stronger version of our Biscuit Malt. Our Brown Malt is made from green chitted malt which imparts good amber colour build up without the astringency from husk damage. This malt gives a dry biscuit, toasted hazelnut style flavour to the beer along with nice amber colour. Brown Malt is ideal for use in Porters, Stouts, Dark Ales or Dunkels in small amounts.<\/td>\n<\/tr>\n
Budvar Under-Modified Pale<\/td>Moravia<\/td>Requires multiple temperature mash. The same malt used by the \"original Budweiser\" brewery, Budweiser Budvar.<\/td>\n<\/tr>\n
Canadian 2-Row Malt<\/td>Canada<\/td>Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.<\/td>\n<\/tr>\n
Canadian 6-Row Malt<\/td>Canada<\/td>The preferred base malt of large North American brewers due to its larger husk content which is ideal for use in conjunction with adjuncts. Also an excellent base malt for use in wheat beer production.<\/td>\n<\/tr>\n
Canadian Craft Brewers Pale Malt<\/td>Western Canada<\/td>2-Row for brew pubs and microbreweries.<\/td>\n<\/tr>\n
Cara 120 EBC Malt<\/td>Belgium<\/td>Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220\u00b0C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.<\/td>\n<\/tr>\n
Cara 20 - Caramel Malt<\/td><\/td>Dingemans Cara 20 is a light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt.<\/td>\n<\/tr>\n
Cara 20 EBC Malt<\/td>Belgium<\/td>Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220\u00b0C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.<\/td>\n<\/tr>\n
Cara 45 - Caramel Malt<\/td><\/td>Dingemans Cara 45 is a medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color.<\/td>\n<\/tr>\n
Cara 50 EBC Malt<\/td>Belgium<\/td>Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220\u00b0C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.<\/td>\n<\/tr>\n
Cara 8 - Caramel Malt<\/td><\/td>Dingemans Cara 8 is a very light crystal malt made by drying barley malt at low temperatures. The result is a malt that will lend body, smoother mouth-feel, and foam stability. This malt must be mashed with other kilned malts due to the lack of enzymes.<\/td>\n<\/tr>\n
Cara Malt<\/td>United Kingdom<\/td><\/td>\n<\/tr>\n
Cara-Pils<\/td><\/td>Sometimes used for balancing body and flavor of dark colored beers.<\/td>\n<\/tr>\n
Cara-Pils\u00ae Malt<\/td>North America<\/td>Characteristics & Applications: \u2022 The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. \u2022 Carapils\u00ae is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. \u2022 Use to upgrade all types of beer, including light colored beers. \u2022 The non-fermentables in Carapils\u00ae are very advantageous in balancing body and flavor of dark colored beers. \u2022 May be used with or without other specialty malts. \u2022 Low usage of 1-5% will help achieve desired results. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Cara-Pils\u00ae Malt (Organic)<\/td>North America<\/td>USDA Organic, 100% Organic. No flavor or color. Characteristics & Applications: \u2022 The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. \u2022 Carapils\u00ae is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. \u2022 Use to upgrade all types of beer, including light colored beers. \u2022 The non-fermentables in Carapils\u00ae are very advantageous in balancing body and flavor of dark colored beers. \u2022 May be used with or without other specialty malts. \u2022 Low usage of 1-5% will help achieve desired results. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Carabohemian\u00ae<\/td>Germany<\/td>High Quality two-row spring barley (2010 harvest). Dark Golden-brown, slightly aromatic kernels. Contributes dark-amber to deep-coppery color to finished beer. Adds mouthfeel as well as a rich malt accent to brew. Up to 5% of total grain bill for paler beers, up to 20% for darker beers.<\/td>\n<\/tr>\n
Carabrown\u00ae Malt<\/td>North America<\/td>Smooth, slightly sweet malty, lightly toasted, biscuity, nutty, graham cracker \u2014 Light brown to orange hues; clean, dry finish.<\/td>\n<\/tr>\n
Caracrystal\u00ae Wheat Malt<\/td>North America<\/td>Sweet, smooth, malty, bready, subtle caramel, dark toast, exceptionally clean finish \u2014 Orange to mahogany hues.<\/td>\n<\/tr>\n
Carafa\u00ae (Organic)<\/td>German<\/td>Produced from German grown two-row Spring barley from certified organic cultivation. WEYERMANN Organic Carafa\u00ae consists of coffee-brown kernels, with aromatic coffeelike smell. Our malts are produced according to the strict \u201cGerman Purity Law\u201d. We don\u2019t use any genetically manipulated materials.<\/td>\n<\/tr>\n
Carahell\u00ae (Organic)<\/td>German<\/td>Carahell\u00ae is produced from malted German two-row barley from certified organic barley. Weyermann CARAHELL\u00ae consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict \u201cGerman Purity Law\u201d. We don\u2019t use any genetically manipulated materials.<\/td>\n<\/tr>\n
CaraMalt<\/td><\/td>Product Code: 1107<\/td>\n<\/tr>\n
CaraMalt<\/td><\/td>Improves body and head.<\/td>\n<\/tr>\n
CaraMalt<\/td>UK<\/td>Lager colour and flavour adjustment.<\/td>\n<\/tr>\n
Caramalt<\/td>Australia<\/td>Caramalts are used in dark lagers, Vienna , Amber and Red ales. Caramalt is produced by stewing green malt at around 75 degrees to encourage the breakdown of starch and protein to sugar and amino acids. Once most of this conversion has occurred the grain is heated to 110-130 degrees, until the desired colour has been achieved. The final malt has a glazed appearance and gives pronounced sweet biscuit flavours. Caramalt contributes body and a slight red hue to the finished beer. It also enhances foam and flavour stability.<\/td>\n<\/tr>\n
CaraMalt<\/td>UK<\/td>Often used to give color and flavor to pale lagers.<\/td>\n<\/tr>\n
Caramalt<\/td>UK<\/td><\/td>\n<\/tr>\n
CaraMalt<\/td><\/td>Pauls Caramalt is produced much the same way as Pauls Crystal except that the final roast stage is extended at lower temperatures. The result is a malt that is lower in color, higher in extract, and higher in moisture. Best used in beers where sweetness is less important, but color enhancement and \"dry\" flavor is required.<\/td>\n<\/tr>\n
Caramalt 15<\/td>United Kingdom<\/td>Caramalts are used to give colour and flavour to pale Lager beers but should be used with care to avoid making the beer too dark or giving it too cloying a flavour. They also change the oxidation - reduction state of a beer, and can therefore improve the stability of a beer by preventing the formation of oxidised (cardboard) flavours.<\/td>\n<\/tr>\n
Caramalt 33<\/td>United Kingdom<\/td>Caramalts are used to give colour and flavour to pale Lager beers but should be used with care to avoid making the beer too dark or giving it too cloying a flavour. They also change the oxidation - reduction state of a beer, and can therefore improve the stability of a beer by preventing the formation of oxidised (cardboard) flavours.<\/td>\n<\/tr>\n
Caramel Amber Malt<\/td>France<\/td>This malt strengthens the color and increases the mellowness of all beer styles while also providing a fine aroma and taste.<\/td>\n<\/tr>\n
Caramel Dark<\/td><\/td>Best when used in dark beers such as Bock, Dunkel Weizen, and Oktoberfest, Meussdoerffer Caramel Dark malt will improve body and head retention.<\/td>\n<\/tr>\n
Caramel Dark<\/td><\/td>Often used to improve body and head retention.<\/td>\n<\/tr>\n
Caramel Light<\/td><\/td>Used primarily to improve mouth-feel and head retention, Meussdoerffer Caramel Light is best used in light to medium colored lagers such as Mai-Bock and Marzen.<\/td>\n<\/tr>\n
Caramel Light<\/td><\/td>Best used in light to medium colored lagers such as Mai-Bock and Marzen.<\/td>\n<\/tr>\n
Caramel Malt 10L<\/td>North America<\/td>Candylike sweetness, mild caramel flavor. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 Caramel 10L is a roasted caramel malt that imparts golden color. \u2022 Use 3-7% for Pilsener-style beers for balance. \u2022 Use 5-15% to provide color, sweetness and color to light amber beers. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Caramel Malt 120L<\/td>North America<\/td>Pronounced caramel, burnt sugar, raisiny, prunes flavor. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. \u2022 Use 3-15% in Amber and Red beers. \u2022 Use 10-15% in Bock beers. \u2022 Use 7-15% in Dark beers. \u2022 Use 10-15% in Porter and Stout. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Caramel Malt 120L (Organic)<\/td>North America<\/td>USDA Organic, 100% Organic. Pronounced caramel, burnt sugar, raisiny, prunes flavor. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. \u2022 Use 3-15% in Amber and Red beers. \u2022 Use 10-15% in Bock beers. \u2022 Use 7-15% in Dark beers. \u2022 Use 10-15% in Porter and Stout. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Caramel Malt 20L<\/td>North America<\/td>Candylike sweetness, mild caramel flavor. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 Caramel 20L is a roasted caramel malt that imparts golden color. \u2022 Use 3-7% for Pilsener-style beers for balance. \u2022 Use 5-15% to provide color, sweetness and color to light amber beers. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Caramel Malt 35L<\/td>North America<\/td>Sweet, caramel, toffee flavor. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 Caramel 35L is a roasted caramel malt that imparts golden color. \u2022 Use 3-7% for Pilsener-style beers for balance. \u2022 Use 5-15% to provide color, sweetness and color to light amber beers. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Caramel Malt 40L<\/td>North America<\/td>Sweet, caramel, toffee flavor. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. \u2022 Use 3-7% for Pilsener-style beers for balance. \u2022 Use 5-15% to provide color, sweetness and color to light amber beers. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Caramel Malt 50L<\/td>North America<\/td>Sweet, pronounced caramel flavor. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 Caramel Malt 50L is a roasted caramel malt that imparts golden to light red color. \u2022 Use 3-7% for Pilsener-style beers for balance. \u2022 Use 5-15% to provide color, sweetness and color to amber and red beers. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Caramel Malt 60L<\/td>North America<\/td>Sweet, pronounced caramel flavor. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. \u2022 Use 3-7% for Pilsener-style beers for balance. \u2022 Use 5-15% to provide color, sweetness and color to amber and red beers. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Caramel Malt 60L (Organic)<\/td>North America<\/td>Sweet, pronounced caramel flavor. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. \u2022 Use 3-7% for Pilsener-style beers for balance. \u2022 Use 5-15% to provide color, sweetness and color to amber and red beers. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Caramel Malt 80L<\/td>North America<\/td>Pronounced caramel, slight burnt sugar, raisiny, prune flavors. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. \u2022 Use 3-15% in Amber and Red beers. \u2022 Use 10-15% in Bock beers. \u2022 Use 7-15% in Dark beers. \u2022 Use 10-15% in Porter and Stout. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Caramel Malt 90L<\/td>North America<\/td>Pronounced caramel, slight burnt sugar, raisiny, prune flavors. Characteristics & Applications: \u2022 In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 Caramel Malt 90L is a roasted caramel malt that imparts red to deep red color. \u2022 Use 3-15% in Amber and Red beers. \u2022 Use 10-15% in Bock beers. \u2022 Use 7-15% in Dark beers. \u2022 Use 10-15% in Porter and Stout. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Caramel Malt Dark<\/td>Germany<\/td>BEST Caramel Malt dark (crystal malt) reinforces the typical \u201ccaramely\u201d malt aroma of the beer. It gives the beer a significantly darker colour and increases froth stability. In addition it strengthens the full-bodied character of the beer. The malt is malted, sugared and finally roasted using a special process. The colour of the malt can be determined in line with the wishes of the customer in a range of \u00b1 10%.<\/td>\n<\/tr>\n
Caramel Malt Light<\/td>Germany<\/td>BEST Caramel Malt light reinforces the typical \u201ccaramely\u201d malt aroma of the beer. It gives the beer a darker colour and increases froth stability. In addition it strengthens the full-bodied character of the beer. The malt is malted, sugared and finally gently roasted using a special process. This produces the special caramel aroma. As with all BEST caramel malts, this malt excels because it has exceptional processing properties and excellent taste qualities.<\/td>\n<\/tr>\n
Caramel Malt Pils<\/td>Germany<\/td>BEST Caramel Malt Pils optimises the froth properties and full-bodied character of the beer. The malt character resembles that of BEST Pilsner malt. The malt is malted, sugared and finally gently roasted using a special process. This produces the special caramel aroma. As with all BEST caramel malts, this malt excels because it has exceptional processing properties and excellent taste qualities.<\/td>\n<\/tr>\n
Caramel Munich 120 Malt<\/td>France<\/td>These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.<\/td>\n<\/tr>\n
Caramel Munich 40 Malt<\/td>France<\/td>These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.<\/td>\n<\/tr>\n
Caramel Munich 60 Malt<\/td>France<\/td>These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.<\/td>\n<\/tr>\n
Caramel Munich 60L<\/td>North America<\/td>Caramel, roasted, malty flavor. Characteristics & Applications: \u2022 Caramel Munich 60L is a caramel malt that adds rich amber to red color. \u2022 Excellent in IPAs, Pale Ales, Oktoberfests and Porters. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Caramel Munich 80 Malt<\/td>France<\/td>These malts are highly modified, caramelized and slightly roasted and are especially well suited to beers requiring additional caramel malt flavor and color.<\/td>\n<\/tr>\n
Caramel Pils<\/td><\/td>This very light caramel malt will improve body and head retention. Meussdoerffer Caramel Pils is ideal for use in Pilsner, light lager, and low alcohol beers.<\/td>\n<\/tr>\n
Caramel Pilsen Malt<\/td>France<\/td>This malt is obtained by adapted malting, saccharification and smooth torrification of selected barleys in order to develop the aroma and color. This malt adds a fine and pleasant caramel aroma.<\/td>\n<\/tr>\n
Caramel Rye Malt<\/td>German<\/td>German-grown top-quality rye (2004 harvest). Product Characteristics: Carefully caramelized brown kernels lend a slightly aromatic, biscuit-like, smooth rye component and dark-brown color to finished beer. Recommended Quantities: Up to 15% of total grain bill Suitability (beer styles): All specialty multi-grain ales and lagers.<\/td>\n<\/tr>\n
Caramel Vienna Malt<\/td>France<\/td>This malt strengthens the color and increases the mellowness of all beer styles while also providing a fine aroma and taste.<\/td>\n<\/tr>\n
Caramel Vienne 20L Malt<\/td>North America<\/td>Caramel, malty flavor. Golden color. Characteristics & Applications: \u2022 Caramel Vienne 20L Malt is a caramel malt that contributes both mild caramel sweetness and maltiness. \u2022 Excellent in Vienna-style Lagers and Belgian-style Abbey Ales. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Caramel Wheat Malt<\/td><\/td>For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.<\/td>\n<\/tr>\n
Caramel Wheat Malt<\/td>France<\/td>MFB\u2019s Caramel Wheat will reinforce the color and head retention of the beer while imparting a nice, medium caramelized flavor.<\/td>\n<\/tr>\n
Caramunich\u00ae (Organic)<\/td>German<\/td>Weyermann Organic CARAMUNICH\u00ae is produced from malted German two-row barley from certified organic cultivation. Weyermann CARAMUNICH\u00ae consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict \u201cGerman Purity Law\u201d. We don\u2019t use any genetically manipulated materials.<\/td>\n<\/tr>\n
Carastan\u00ae Malt<\/td>United Kingdom<\/td>A British pale, brown-colored, crystal malt with a caramel\/toffee flavor and hints of toasted bread.<\/td>\n<\/tr>\n
Carawheat<\/td>Australia<\/td>Carawheat is used in the production of wheat beers, dark lagers and festival beers. Carawheat is produced in a similar way to Caramalt. It contributes a sweet flavour, enhanced colour and improved body, foam and foam stability to beers.<\/td>\n<\/tr>\n
Cargill Euro Pils<\/td>North America<\/td>Fashioned after the great Pilsner malts of Europe, Cargill Euro Pils is malted in our Canadian malting facility using the finest Canadian two-row barley. This malt exhibits the distinct \"grassiness\" often associated with European Pilsner malts.<\/td>\n<\/tr>\n
Cargill IdaPils\u2122<\/td>North America<\/td>Our signature product, Cargill IdaPils\u2122 is malted from the finest Idaho Harrington, contract grown on irrigated farms for a consistently low total protein and high extract malt. This is an excellent choice for use in light lagers and Pilsner type beers.<\/td>\n<\/tr>\n
Cargill Munich<\/td>North America<\/td>Produced in our Salzgitter, Germany malthouse, the barley variety Barke was selected for its exceptional malting and brewing performance.<\/td>\n<\/tr>\n
Cargill Red Wheat<\/td>North America<\/td>Made from Hard Red Spring Wheat grown in the Midwest, Cargill Red Wheat is best used when brewing white or traditional weizen beers.<\/td>\n<\/tr>\n
Cargill Special Pale<\/td>North America<\/td>This moderately kilned two-row malt will lend a forward malt flavor and aroma as well as an amber-red color. An excellent base malt for ales and amber lagers.<\/td>\n<\/tr>\n
Cargill Two-Row Pale<\/td>North America<\/td>This malt is well modified, clean tasting, and moderate in total protein. It will provide you consistent brewhouse performance for all beer styles.<\/td>\n<\/tr>\n
Cargill White Wheat<\/td>North America<\/td>Produced from the finest American Soft White Winter Wheat, Cargill White Wheat may be used in amounts up to 60% in creating many styles of wheat beer and in smaller amounts (5 -10%) to aid in head retention.<\/td>\n<\/tr>\n
CastleCrystal\u00ae Malt<\/td>Belgium<\/td>Features: Distinct Belgian aromatic malt with special caramelization developed by Castle Malting\u00ae. Particular germination process. Caramelized in several steps to develop a unique aroma and flavour. Usage: Aromatic and coloured beers. Perfect for any beer in which high profile malt is required.Excellent choice for Belgian ales and German bock beer styles. Characteristics: This caramel-copper coloured malt provides a rich malt flavour and aroma to amber and dark lager beers. Compared to other traditional coloured malts, CastleCrystal\u00ae has an even stronger Diastatic Power and imparts a smoother bitterness.<\/td>\n<\/tr>\n
Chit Malt<\/td>Germany<\/td>BEST Chit Malt is used for balancing a highly solubilized malt and to reinforce and to increases the froth stability. The malt is produced from the same high quality two-row spring barley as well as all other malt-types.<\/td>\n<\/tr>\n
Chocolate<\/td>United Kingdom<\/td>Roasted malts for \u2018winter warmer\u2019 styles. Rich, dark colours with burnt toast dryness.<\/td>\n<\/tr>\n
Chocolate (Mout Roost 900)<\/td><\/td>Dingemans Chocolate malt is a high-nitrogen malt that is roasted at temperatures up to 450\u00b0F and then rapidly cooled when the desired color is achieved. \"Chocolate\" refers primarily to the malt's color, not its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty \/ roasted taste, depending on the amount used.<\/td>\n<\/tr>\n
Chocolate Malt<\/td><\/td>Product Code: 1110<\/td>\n<\/tr>\n
Chocolate malt<\/td><\/td>Mild smoky flavours.<\/td>\n<\/tr>\n
Chocolate Malt<\/td>UK<\/td>Roasted coffee flavor.<\/td>\n<\/tr>\n
Chocolate Malt<\/td>United Kingdom<\/td>Roasted malts for \u2018winter warmer\u2019 styles. Rich, dark colours with burnt toast dryness.<\/td>\n<\/tr>\n
Chocolate Malt<\/td>United Kingdom<\/td>This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles.<\/td>\n<\/tr>\n
Chocolate Malt<\/td>Belgium<\/td>Features: Belgian chocolate malt. Torrefied at 220\u00b0C and then quickly cooled when the desired colour is reached. Usage: Brown, strong, darker and black beers, such as porters, stouts and brown ales. Recommended proportion: 7%. Characteristics: Chocolate malt is a highly roasted malt with a deep brown colour. This is where its name comes from. Chocolate malt is used to adjust the colour of beer and imparts a nutty, toasted flavour. Chocolate Malt shares many of the characteristics of Black Malt but is less bitter flavour than Black malt and is by 200 EBC lighter than Black, because it is roasted for a slightly shorter period of time and end temperatures are not so high.<\/td>\n<\/tr>\n
Chocolate Malt<\/td>North America<\/td>Rich roasted coffee flavor. Characteristics & Applications: \u2022 Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. \u2022 Use 1-10% for desired color in Porter and Stout Beer. \u2022 The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Chocolate Malt<\/td>UK<\/td>Roasted coffee flavor.<\/td>\n<\/tr>\n
Chocolate Malt<\/td>France<\/td>This malt reinforces the color of dark beers such as porters and stouts.<\/td>\n<\/tr>\n
Chocolate Malt<\/td>UK<\/td><\/td>\n<\/tr>\n
Chocolate Malt<\/td><\/td>Pauls Chocolate Malt is prepared from a low-modified Pilsen type of malt in a revolving roasting drum. As a result of this roasting process, the enzymes are completely destroyed, and dark, roasted colors are formed. Chocolate malt is used in dark ales and stouts to improve both color and flavor.<\/td>\n<\/tr>\n
Chocolate Malt (Organic)<\/td>North America<\/td>Rich roasted coffee flavor. Characteristics & Applications: \u2022 Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. \u2022 Use 1-10% for desired color in Porter and Stout Beer. \u2022 The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Chocolate Rye Malt<\/td><\/td>Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.<\/td>\n<\/tr>\n
Chocolate Rye Malt<\/td>German<\/td>German-grown top-quality rye (2004 harvest). Product Characteristics: Carefully and evenly roasted rye malt. Enhances deep opacity, aroma, and creaminess of dark ales. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Dark ales<\/td>\n<\/tr>\n
Chocolate Rye Malt (Organic)<\/td>German<\/td>Organic Chocolate Rye Malt is produced from malted, premium german quality rye from certified organic cultivation. Our malts are produced according to the strict \u201cGerman Purity Law\u201d. We don\u2019t use any genetically manipulated materials.<\/td>\n<\/tr>\n
Chocolate Spelt (Dinkel) Malt<\/td>German<\/td>German-grown top-quality spelt wheat (2004 harvest). Product Characteristics: Spelt wheat, also known as dinkel, is an old wheat variety. Intended for specialty beers. Processed slowly and thoroughly by our drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds color and complex flavors to very dark brews. Recommended Quantities: Up to 5% Suitability (beer styles): Specialty ales and lagers<\/td>\n<\/tr>\n
Chocolate Wheat Malt<\/td><\/td>Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.<\/td>\n<\/tr>\n
Chocolate Wheat Malt<\/td>German<\/td>German-grown top-quality wheat (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds deep-opaque color and complex flavors to very dark ales. Recommended Quantities: Up to 5% Suitability (beer styles): Ales only: Dunkelweizen, Altbier, specialty ales<\/td>\n<\/tr>\n
Clarity<\/td>United Kingdom<\/td><\/td>\n<\/tr>\n
Coffee Light Malt<\/td>Belgium<\/td>Features: Belgian Coffee Light malt. Taste development at up to 200\u00b0C. Usage: Stouts, porters, and slightly in brown ales for hints of fresh roasted coffee. Characteristics: Imparts a mild and nutty coffee-like flavour and aroma to beers. Adds complexity to any dark ale. It also reinforces the colour of the beer.<\/td>\n<\/tr>\n
Coffee Malt<\/td>Belgium<\/td>Features: Belgian coffee malt. Taste development at up to 220\u00b0C. Usage: Stouts, porters, and stingily in brown ales for hints of fresh roasted coffee. Recommended proportion: 5%. Characteristics: Imparts a rich coffee flavour and aroma to beers. Adds complexity to any dark ale. It also reinforces the color of the beer.<\/td>\n<\/tr>\n
Crystal 100<\/td>United Kingdom<\/td>Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 \u00b0ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and\/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.<\/td>\n<\/tr>\n
Crystal 120<\/td>United Kingdom<\/td>Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.<\/td>\n<\/tr>\n
Crystal 120<\/td>United States<\/td>As longer roasting times are used to reach colors of 120\u00b0 ASBC, this crystal malt takes on a fairly intense toffee flavor but still avoids the burnt character of chocolate or black malts.<\/td>\n<\/tr>\n
Crystal 15<\/td>United Kingdom<\/td>Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.<\/td>\n<\/tr>\n
Crystal 15<\/td>United States<\/td>A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.<\/td>\n<\/tr>\n
Crystal 150<\/td>United Kingdom<\/td>Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 \u00b0ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and\/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.<\/td>\n<\/tr>\n
Crystal 150<\/td>United States<\/td>Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.<\/td>\n<\/tr>\n
Crystal 150<\/td>UK<\/td><\/td>\n<\/tr>\n
Crystal 30<\/td>United States<\/td>A fully modified and saccharified two-row crystal malt roasted to a target color of 30\u00b0 ASBC. A versatile malt providing moderate color and caramel flavor.<\/td>\n<\/tr>\n
Crystal 40<\/td>United States<\/td>A fully modified and saccharified two-row crystal malt roasted to a target color of 40\u00b0 ASBC. A versatile malt providing moderate color and caramel flavor.<\/td>\n<\/tr>\n
Crystal 45<\/td>United Kingdom<\/td>Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.<\/td>\n<\/tr>\n
Crystal 55<\/td>United Kingdom<\/td>Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 \u00b0ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and\/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.<\/td>\n<\/tr>\n
Crystal 60<\/td>United Kingdom<\/td>Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.<\/td>\n<\/tr>\n
Crystal 60<\/td>United States<\/td>Similar to C40 but with a more extensive roasting to a target color of 60\u00b0 ASBC. Has a more pronounced caramel flavor to coincide with the color.<\/td>\n<\/tr>\n
Crystal 65<\/td>United Kingdom<\/td>Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 \u00b0ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and\/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.<\/td>\n<\/tr>\n
Crystal 75<\/td>United Kingdom<\/td>Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 \u00b0ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and\/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.<\/td>\n<\/tr>\n
Crystal 75<\/td>United States<\/td>This two-row malt is roasted to product a color of 75\u00b0 ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor.<\/td>\n<\/tr>\n
Crystal 77<\/td>United Kingdom<\/td>Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.<\/td>\n<\/tr>\n
Crystal Malt<\/td><\/td>Product Code: 1108<\/td>\n<\/tr>\n
Crystal Malt<\/td><\/td>Toffee-like nutty flavor.<\/td>\n<\/tr>\n
Crystal Malt<\/td>UK<\/td>Distinctive coffee flavor<\/td>\n<\/tr>\n
Crystal Malt 10\u00b0L<\/td>American<\/td>Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: \u2022 In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. \u2022 Caramel 10L is a roasted caramel malt that imparts golden color. \u2022 Use 3-7% for Pilsener-style beers for balance. \u2022 Use 5-15% to provide color, sweetness and color to light amber beers. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Crystal Malt 120\u00b0L<\/td>American<\/td>Pronounced caramel flavor and a red color. For stouts, porters and black beers.<\/td>\n<\/tr>\n
Crystal Malt 20\u00b0L<\/td>American<\/td>Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.<\/td>\n<\/tr>\n
Crystal Malt 40\u00b0L<\/td>American<\/td>Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.<\/td>\n<\/tr>\n
Crystal Malt 60\u00b0L<\/td>American<\/td>Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.<\/td>\n<\/tr>\n
Crystal Malt 80\u00b0L<\/td>American<\/td>Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.<\/td>\n<\/tr>\n
Crystal Malt 90\u00b0L<\/td>American<\/td>Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.<\/td>\n<\/tr>\n
Crystal Malt I<\/td>UK<\/td>Ale colour and flavour adjustment tailored to requirement.<\/td>\n<\/tr>\n
Crystal Malt II<\/td>UK<\/td>Ale colour and flavour adjustment tailored to requirement.<\/td>\n<\/tr>\n
Crystal Rye Malt<\/td>UK<\/td>Ale colour and flavour adjustment tailored to requirement.<\/td>\n<\/tr>\n
Crystal Wheat Malt<\/td>UK<\/td>Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.<\/td>\n<\/tr>\n
Dark Chocolate Malt<\/td>North America<\/td>Rich roasted coffee flavor. Characteristics & Applications: \u2022 Dark Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. \u2022 Use 1-10% for desired color in Porter and Stout Beer. \u2022 The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Dark Chocolate Malt<\/td>New Zealand<\/td>Brewers are often wary of using Chocolate Malts because they are often associated with imparting bitter, harsh and astringent flavours. These flavours are formed when the husk is burnt during the roasting process. At Gladfield Malt, we have perfected a unique process that keeps the husk moist during the roasting process which limits these bitter and astringent flavours from forming. Gladfield\u2019s Chocolate Malts are still darker malts, but impart smooth roast flavours to the brewed beer<\/td>\n<\/tr>\n
Dark Crystal<\/td><\/td>Product Code: 1109<\/td>\n<\/tr>\n
Dark Crystal<\/td><\/td>Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.<\/td>\n<\/tr>\n
Dark Crystal<\/td>New Zealand<\/td>Crystal Malts, also known as Caramel Malts, are used to add colour, flavour and sweetness to beer. Gladfield\u2019s Crystal Malt is made from lower to mid-range nitrogen winter or autumn barley varieties, that are soaked in water, germinated, left wet and then heated. This converts the sugars while they are still in the grain. We then roast our Crystal Malts in our high-tech purpose-built roasting drum making sure that the crystallisation process is even throughout. This gives a sweetness and even colour to the final malt. Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer. It is important to note that our Crystal Malt must be used fresh to get the best results.<\/td>\n<\/tr>\n
Dark Crystal Malt<\/td>United Kingdom<\/td>Ale colour and flavour adjustment tailored to requirement.<\/td>\n<\/tr>\n
Dark Crystal Malt I<\/td>UK<\/td><\/td>\n<\/tr>\n
Dark Crystal Malt II<\/td>UK<\/td><\/td>\n<\/tr>\n
Dark Munich Malt<\/td><\/td>Product Code: 1105<\/td>\n<\/tr>\n
Dark Munich Malt<\/td>France<\/td>Made from premium French 2-Row barley, this highly modified malt reinforces the taste, color and mouth-feel of Bock beers, Oktoberfest\/Marzen beers and Porters. This malt is popular with MFB's German customers such as Paulaner and Lowenbrau.<\/td>\n<\/tr>\n
Dark Wheat Malt<\/td>German<\/td>German-grown top-quality wheat (2004 harvest). Product Characteristics: Signature malt for Bavarian Dunkelweizen and similar beers. Adds creaminess, body, and complex wheat flavors, as well as some color to top-fermented beers. Recommended Quantities: Up to 70% in Bavarian-style Weizenbiers Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers<\/td>\n<\/tr>\n
De-Bittered Black Malt (Mout Roost 1400)<\/td><\/td>Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.<\/td>\n<\/tr>\n
Dextrine Malt<\/td><\/td>In light-colored beers to give additional body. Adds richness without color.<\/td>\n<\/tr>\n
Diastatic Barley Malt<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Exceptional amylase strength. Accelerates and enhances saccharification in mash for better extract efficiency and larger proportion of fermentables in wort, without loss of malt flavor. Recommended Quantities: Up to 50% of total grain bill. Suitability (beer styles): Any ale or lager. Replaces all or portion of Pale Ale or Pilsner malt<\/td>\n<\/tr>\n
Diastatic Wheat Malt<\/td>German<\/td>German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal addition to pale or dark wheat beers, whenever extra diastatic power is needed in the mash. Can be used to replace \u201cregular\u201d pale wheat malt. Recommended Quantities: Up to 50% of total grain bill Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers<\/td>\n<\/tr>\n
Distillers Malt<\/td>Canada<\/td>Our distiller\u2019s malt is made from Canadian barley, light in color and high in total extract.<\/td>\n<\/tr>\n
Distillers Malt<\/td>New Zealand<\/td>Gladfield Distillers malt is produced from exclusively 2-row Chronicle barley. Primarily suited to single malt distilling but also able to convert approximately 30% adjunct if required. We choose the barley based on nitrogen content and ripe, plump grains to balance both high extract and high diastatic power. The kilning cycle for distilling malt is gentler than our other base malts to preserve enzyme content. As with all our malts everything is 100% Canterbury grown and produced on site.<\/td>\n<\/tr>\n
Distilling Malt<\/td>United Kingdom<\/td>Main ingredient for whisky production.<\/td>\n<\/tr>\n
English 2-row Lager<\/td>Great Britian<\/td><\/td>\n<\/tr>\n
English 2-row Munich<\/td>Great Britain<\/td>Used for extra flavour and colour in nitro-keg ales.<\/td>\n<\/tr>\n
English 2-row Pale<\/td>Great Britain<\/td>All English Ales. Workhorse of British Brewing. Infusion Mash.<\/td>\n<\/tr>\n
English 2-row Pils<\/td>Great Britian<\/td>Pilsner base malt.<\/td>\n<\/tr>\n
English 2-row Vienna<\/td>Great Britian<\/td><\/td>\n<\/tr>\n
English Amber Malt<\/td>Great Britain<\/td>Roasted malt used in British milds, old ales, brown ales, nut brown ales.<\/td>\n<\/tr>\n
English Black Roast<\/td>Great Britian<\/td>Adds a heavy roast flavor and dark color.<\/td>\n<\/tr>\n
English Brown Malt<\/td>Great Britain<\/td>Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.<\/td>\n<\/tr>\n
English Chocolate Malt<\/td>Great Britain<\/td>Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.<\/td>\n<\/tr>\n
English Mild Ale<\/td>Great Britain<\/td>Dry, nutty malty flavor. Promotes body. Use in English mild ales.<\/td>\n<\/tr>\n
English Wheat Malt<\/td>Great Britian<\/td>Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.<\/td>\n<\/tr>\n
ESB Pale<\/td>Canada<\/td>Our 'Extra Special British' Pale malt is malted for brewers seeking the unique flavor imparted by British Pale Malt. Gambrinus has modified its malting process to give you a distinct malt, traditionally found only on the British Isles.<\/td>\n<\/tr>\n
Euro Pils<\/td>United Kingdom<\/td><\/td>\n<\/tr>\n
Extra Dark Crystal<\/td><\/td>Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.<\/td>\n<\/tr>\n
Extra Dark Crystal Malt<\/td>United Kingdom<\/td>Ale colour and flavour adjustment tailored to requirement.<\/td>\n<\/tr>\n
Extra Pale Maris Otter Blend<\/td>UK<\/td><\/td>\n<\/tr>\n
Extra Special Malt<\/td>North America<\/td>Burnt sugar, woody, prune flavors. Characteristics & Applications: \u2022 Provides distinctive flavors associated with darker, high gravity beers like Doppelbock. \u2022 Can be used to enhance standard or lighter gravity beers to provide a richer, more complex flavor profile. \u2022 Special processing develops unique Burnt Sugar, Woody, Prune flavors distinctive to Extra Special Malt. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Farb Malt<\/td><\/td>Roasted at high temperatures to produce a strong, nearly black malt, Meussdoerffer Farb Malt is used to add color and smoky \/ burnt flavors to dark beers, such as stouts and porters.<\/td>\n<\/tr>\n
Finest Pale Ale Malt<\/td>United Kingdom<\/td>A principal ingredient of cask ales using heritage barleys.<\/td>\n<\/tr>\n
Floor-Malted Bohemian Pilsner Malt<\/td>Czech<\/td>Czech-grown two-row spring barley. Traditional, authentic floor malt produced in Czech. Republic according to highest Weyermann\u00ae quality standards. Up to 100% of total grain bill. All lagers (especially Czech. Pils\/Pilsner\/Pilsener) as well as low-alcohol, \u201clight\u201d, and ales.<\/td>\n<\/tr>\n
German 2-row Pils<\/td>Germany<\/td><\/td>\n<\/tr>\n
German Dark Crystal<\/td>Germany<\/td><\/td>\n<\/tr>\n
German Dark Munich<\/td>Germany<\/td>Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.<\/td>\n<\/tr>\n
German Light Crystal<\/td>Germany<\/td><\/td>\n<\/tr>\n
German Light Munich<\/td>Germany<\/td>For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.<\/td>\n<\/tr>\n
German Pilsner Malt<\/td>New Zealand<\/td>Newly developed from an old world style our German Pilsner malt has a neutral malt flavour making it perfect to use as a base for New World Ales and Lagers when malt character is less desired. We start with higher nitrogen plump 2-row spring barley that goes through our traditional germination process, followed by a slow kilning regime. The higher protein barley will maintain a lot of medium chain proteins that provide both body and head retention. The malt produces crisp, clean wort of pale straw colour with out the malt flavour.<\/td>\n<\/tr>\n
German Smoked<\/td>Germany<\/td>Earthy, rich smoke flavor<\/td>\n<\/tr>\n
German Vienna<\/td>Germany<\/td>Increases malty flavor, provides balance. Use in Vienna, M\u00e4rzen and Oktoberfest.<\/td>\n<\/tr>\n
German Wheat Malt Dark<\/td>Germany<\/td>Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.<\/td>\n<\/tr>\n
German Wheat Malt Light<\/td>Germany<\/td>Typical top fermented aroma, produces superb wheat beers.<\/td>\n<\/tr>\n
Gladiator Malt<\/td>New Zealand<\/td>Our Gladiator Malt is a dextrin malt and has proved very popular for use in a wide range of beer styles. This malt has a high amount of unfermentable sugars which helps to provide extra foaming stability, mouth feel and body to the beer without adding too much colour.<\/td>\n<\/tr>\n
Golden Naked Oats<\/td>UK<\/td>Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.<\/td>\n<\/tr>\n
Golden Promise Malt<\/td>UK<\/td><\/td>\n<\/tr>\n
Golden Promise Pale<\/td>Great Britian<\/td>An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint.<\/td>\n<\/tr>\n
Goldpils\u00ae Vienna Malt<\/td>North America<\/td>Rich malty flavor, hint of biscuity notes \u2014 (2-Row) Superb example of this classic malt style; finishes exceptionally clean, contributes light golden color.<\/td>\n<\/tr>\n
Halcyon Pale Ale Malt<\/td>UK<\/td>A principal ingredient of cask ales using heritage barleys.<\/td>\n<\/tr>\n
Honey<\/td>Canada<\/td>Honey malt is the best description for European malt known as 'Br\u00fchmalz'. Its intense malty sweetness makes it perfect for any specialty beer. It\u2019s color is 20-25 Lov and is without any astringent roast flavors.<\/td>\n<\/tr>\n
Honey Malt<\/td>Canada<\/td>Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.<\/td>\n<\/tr>\n
Imperial Malt<\/td>United Kingdom<\/td>Enhances depth of colour, flavour and aroma.<\/td>\n<\/tr>\n
Kiln Amber Malt<\/td>France<\/td>A softly roasted malt with a light, biscuit taste, this malt can be used in any beer style in which addition color is required.<\/td>\n<\/tr>\n
Kiln Black Malt<\/td>France<\/td>This roasted malt lends added color to beers of all styles.<\/td>\n<\/tr>\n
Kiln Coffee Malt<\/td>France<\/td>This malt is obtained by a strong torrification process of normally kilned malts originating from selected barleys. This malt reinforces the taste and mellow flavor of the beer. It also reinforces the color of the beer, but does not color the foam.<\/td>\n<\/tr>\n
Lager Light Malt<\/td>New Zealand<\/td>Lager Light Malt is made especially for brewing an all malt lager where a light colour is desirable. It can also be used alongside Gladfield wheat malt when brewing delicate bright clean wheat beers where low colour formation is important and a clean malt profile required.<\/td>\n<\/tr>\n
Lager Malt<\/td>UK<\/td>The main ingredient of lager beers.<\/td>\n<\/tr>\n
Lager Malt<\/td>UK<\/td><\/td>\n<\/tr>\n
Lager\/Pilsner Malt<\/td>UK<\/td>Intended for all malt beers.<\/td>\n<\/tr>\n
Light Carastan\u00ae Malt<\/td>United Kingdom<\/td>A British pale crystal malt with a caramel\/toffee flavor.<\/td>\n<\/tr>\n
Light Chocolate Malt<\/td>New Zealand<\/td>Brewers are often wary of using Chocolate Malts because they are often associated with imparting bitter, harsh and astringent flavours. These flavours are formed when the husk is burnt during the roasting process. At Gladfield Malt, we have perfected a unique process that keeps the husk moist during the roasting process which limits these bitter and astringent flavours from forming. Gladfield\u2019s Chocolate Malts are still darker malts, but impart smooth roast flavours to the brewed beer<\/td>\n<\/tr>\n
Light Crystal<\/td><\/td>Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.<\/td>\n<\/tr>\n
Light Crystal<\/td>New Zealand<\/td>Crystal Malts, also known as Caramel Malts, are used to add colour, flavour and sweetness to beer. Gladfield\u2019s Crystal Malt is made from lower to mid-range nitrogen winter or autumn barley varieties, that are soaked in water, germinated, left wet and then heated. This converts the sugars while they are still in the grain. We then roast our Crystal Malts in our high-tech purpose-built roasting drum making sure that the crystallisation process is even throughout. This gives a sweetness and even colour to the final malt. Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer. It is important to note that our Crystal Malt must be used fresh to get the best results.<\/td>\n<\/tr>\n
Light Munich Malt<\/td><\/td>Product Code: 1104<\/td>\n<\/tr>\n
Malt Craft Export Pilsner Malt<\/td><\/td>Product Code: 1102<\/td>\n<\/tr>\n
Malt Craft Wheat Malt<\/td><\/td>Product Code: 1101<\/td>\n<\/tr>\n
Malted Wheat<\/td>United Kingdom<\/td>Malted wheat for use in Wheat beers.<\/td>\n<\/tr>\n
Manuka Smoked Malt<\/td>New Zealand<\/td>We take our top quality New Zealand malt and smoke it over 100% Manuka wood from the West Coast. This malt has a smooth smoke character that is both floral and sweet. Perfect for a Kiwi twist to a Rauchbier or to add something unique to almost any beer style. Use this malt anywhere between 1 and 100% depending on the required smoke level.<\/td>\n<\/tr>\n
Maris Otter<\/td>United Kingdom<\/td>An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.<\/td>\n<\/tr>\n
Maris Otter Malt<\/td>United Kingdom<\/td>Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.<\/td>\n<\/tr>\n
Maris Otter Pale<\/td>Great Britian<\/td>An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.<\/td>\n<\/tr>\n
Maris Otter Pale Ale Malt<\/td>UK<\/td>A principal ingredient of cask ales using heritage barleys.<\/td>\n<\/tr>\n
Medium Crystal<\/td><\/td>Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.<\/td>\n<\/tr>\n
Medium Crystal<\/td>New Zealand<\/td>Crystal Malts, also known as Caramel Malts, are used to add colour, flavour and sweetness to beer. Gladfield\u2019s Crystal Malt is made from lower to mid-range nitrogen winter or autumn barley varieties, that are soaked in water, germinated, left wet and then heated. This converts the sugars while they are still in the grain. We then roast our Crystal Malts in our high-tech purpose-built roasting drum making sure that the crystallisation process is even throughout. This gives a sweetness and even colour to the final malt. Crystal Malts have no diastatic power, so must always be used in conjunction with a base malt. Crystal Malt can be used in varying amounts and intensities to an array of beer styles to add colour, flavour and aroma to the beer. It is important to note that our Crystal Malt must be used fresh to get the best results.<\/td>\n<\/tr>\n
Medium Crystal Malt<\/td>United Kingdom<\/td>Ale colour and flavour adjustment tailored to requirement.<\/td>\n<\/tr>\n
Melanoidin 40 EBC Malt<\/td>Belgium<\/td>Features: Belgian Melanoindin (Melano) malt. Special germination process. Kilned in a special way at up to 130\u00b0C. Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process. Usage: Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales. Characteristics: Very aromatic with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as \u201cturbo Munich\u201d.<\/td>\n<\/tr>\n
Melanoidin 80 EBC Malt<\/td>Belgium<\/td>Features: Belgian Melanoindin (Melano) malt. Special germination process. Kilned in a special way at up to 130\u00b0C. Melano malt is slowly dried as the temperature is raised, allowing the melanoidins to form as part of the kilning process. Usage: Amber and dark beers, Scottish type and red coloured beers like Scottish ales, amber ales, red ales, and Irish ales. Characteristics: Very aromatic with intense malty flavour. Gives fullness and roundness to the beer colour, improves flavour stability and promotes red colour in your beer. Gives beer fuller body. This specialty variety has been described as \u201cturbo Munich\u201d.<\/td>\n<\/tr>\n
Melanoidin Malt<\/td>Germany<\/td>Red Ales<\/td>\n<\/tr>\n
Melanoidin Malt<\/td>Australia<\/td>Melanoidin Malt is used in the production of dark beers, Scottish ales, amber beers, red ales and Irish ales. Melanoidin Malt is produced by allowing well-modified green malt to heat to 40-50 degrees for up to 24 hours at the end of the germination process. The malt is then cured at temperatures exceeding 100 degrees C. Melanoidin Malts give beer a reddish tint, improved fullness and roundness of flavour and enhanced flavour stability.<\/td>\n<\/tr>\n
Melanoidin Malt<\/td>Germany<\/td>BEST Melanoidin Malt contains a particularly large amount of dextrins. It gives the beer a powerful taste and a slightly reddish colour. The full-bodied nature of the beer is enhanced. It is produced according to a special kilning process. The malt is characterised by the fact that it can be processed extremely well.<\/td>\n<\/tr>\n
Melanoidin Malt<\/td>German<\/td>German-grown two-row spring barley (2004 harvest) Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low \u03b2- glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, M\u00e4rzen, Dunkel, Bock, Doppelbock Ales: Amber, Dark, Scottish, Irish Red<\/td>\n<\/tr>\n
Melanoidin Malt<\/td><\/td>Suitability (beer styles): Lagers: Oktoberfestbier, M\u00e4rzen, Dunkel, Bock, Doppelbock. Ales: Amber, Dark, Scottish, Irish Red<\/td>\n<\/tr>\n
Midnight Wheat Malt<\/td>North America<\/td>Midnight Wheat Malt will contribute the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste. Use as replacement to debittered black malt. Excellent in Black IPAs, Schwarzbiers, other dark ales and lagers and for color adjustment in any beer style. 1-2% Minor color adjustment with little to no flavor impact in lighter colored lagers and ales. 2-5% Adds color with subtle, very smooth flavor. 5-10% Use in larger quantities for color plus hints of smooth roasted flavor.\u00e2\u20ac\u201dwww.Briess.com<\/td>\n<\/tr>\n
Midwest Wheat Malt<\/td>America<\/td>Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.<\/td>\n<\/tr>\n
Mild Ale (Dextrin Malt)<\/td><\/td>Pauls Mild Ale malt is best suited for infusion mashing. Due to the kilning regime this malt goes through, the wort produced is higher in dextrin content than Pale Ale, resulting in a sweeter finished beer. Best used in Mild Ales and Brown Ales.<\/td>\n<\/tr>\n
Mild Peat Malt<\/td>New Zealand<\/td>Our high quality pilsner malt smoked over 100% south island peat . With careful control of the peat fire we are able to infuse a large amount of peat flavour without the harsh smokiness often associated with heavily peated malt. This mild peat malt is perfect for use in brewing where balance is the key to effectively using peat malt. This malt can be used up to 100% and adds typical earthy peat flavours.<\/td>\n<\/tr>\n
Moravian Well-Modified Pale<\/td>Moravia<\/td>Suitable for ales or lagers. It can be used with a single temperature infusion mash schedule.<\/td>\n<\/tr>\n
Munich 10 Lov.<\/td>Canada<\/td>Seeking a well-balanced malty beer? This plump, sweet and mellow Munich malt is the ideal product for any amber beer. It is specially germinated and kilned to give a color of 10 Lov and may be utilized up to 100% in the grist depending upon the desired color and flavor.<\/td>\n<\/tr>\n
Munich 10L Malt<\/td><\/td>Golden orange hue with a robust malty flavor.<\/td>\n<\/tr>\n
Munich 10L Malt<\/td>North America<\/td>Robust malty flavor. Characteristics & Applications: \u2022 Adds a pronounced malty flavor without adding non-fermentables or affecting foam. \u2022 Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Munich 10L Malt (Organic)<\/td>North America<\/td>Robust malty flavor. Characteristics & Applications: \u2022 Sufficient enzymes for self-conversion in most mash programs. \u2022 Provides a smooth yet pronounced malty flavor plus sweetness. \u2022 Great in bock beers! \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Munich 20L Malt<\/td><\/td>Golden orange hue with an intensly malty flavor.<\/td>\n<\/tr>\n
Munich 20L Malt<\/td>North America<\/td>Intensely malty flavor. Characteristics & Applications: \u2022 Adds a pronounced malty flavor without adding non-fermentables or affecting foam. \u2022 Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Munich 25 EBC Malt<\/td>Belgium<\/td>Features: Belgian specialty malt of M\u00fcnich type. Kilned up to 100-105\u00b0C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.<\/td>\n<\/tr>\n
Munich 2RS Malt<\/td>Belgium<\/td>Features: Belgian specialty malt of M\u00fcnich type. Kilned up to 100-105\u00b0C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.<\/td>\n<\/tr>\n
Munich 30 Lov.<\/td>Canada<\/td>A very deeply-kilned Munich malt with color and flavor characteristics of roasted malt and the normally associated mellowness of Munich malt. Perfect for beer needing that hint of redness. The color is 30 Lov and is recommended to be used up to 30% depending on the desired flavor and color intensity.<\/td>\n<\/tr>\n
Munich Malt<\/td>Germany<\/td>Sweet, toasted flavor and aroma. For Oktoberfests and malty styles<\/td>\n<\/tr>\n
Munich Malt<\/td>United Kingdom<\/td>Used for extra flavour and colour in nitro-keg ales.<\/td>\n<\/tr>\n
Munich Malt<\/td>United Kingdom<\/td>Used for extra flavour and colour in nitro-keg ales.<\/td>\n<\/tr>\n
Munich Malt<\/td>United Kingdom<\/td>This malt is used in the production of dark Dunkel Lagers, which are dark in colour with a brownish tinge. Munich malt is only a part of the grist, along with pale Lager malt and perhaps Caramalt. The malt is a well modified Lager malt, which is kilned in such a way, that modification continues during kilning and very high finishing heats (105 -120\u00b0C) are used to produce the characteristic colour and flavour.<\/td>\n<\/tr>\n
Munich Malt<\/td>Australia<\/td>Munich Malt is used in production of dark, aromatic and full-bodied lagers, Marzen, Oktoberfest, Bock and Double Bock styles. Munich Malt is produced by stewing green malt, then kilning at temperatures up to 100-110 degrees. The curing regime is designed to preserve some of the enzyme activity necessary for mash conversion, while providing the colour necessary for darker, fuller beers. The pyrazines produced from this process give rise to a distinctive nutty flavour and aroma.<\/td>\n<\/tr>\n
Munich Malt<\/td>Germany<\/td>BEST Munich malt is produced through a special germination process followed by a special kilning process which enhances the aroma and the color of the finished malt. Best Munich malt will reinforce color, mouth feel and malt forwardness in your finished beer.<\/td>\n<\/tr>\n
Munich Malt<\/td>Canada<\/td>Produced in the traditional European method, Canada Malting Munich malt is made by \u201cstewing\u201d germinating 2-Row malt, then kilning it at 200\u00b0F, providing color and aromatics without introducing caramel\/crystal flavors. This malt is a fantastic addition to amber and dark beers.<\/td>\n<\/tr>\n
Munich Malt<\/td>France<\/td>Made from premium French 2-Row barley, this highly modified malt reinforces the taste, color and mouth-feel of Bock beers, Oktoberfest\/Marzen beers and Porters. This malt is popular with MFB's German customers such as Paulaner and Lowenbrau.<\/td>\n<\/tr>\n
Munich Malt<\/td><\/td>Used for dunkel lagers.<\/td>\n<\/tr>\n
Munich Malt<\/td><\/td>Often used to enhance body and aroma of dark beers, such as Bock and Bavarian Dark.<\/td>\n<\/tr>\n
Munich Malt<\/td><\/td>Dingemans Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma, and an orange-amber color. This malt can make up to 100% of the grain bill, but low diastatic power makes this malt unsuitable for use with adjuncts.<\/td>\n<\/tr>\n
Munich Malt<\/td><\/td>Produced with graduated kiln temperatures resulting in higher color and aromatic notes, Meussdoerffer Munich may be used to enhance body and aroma of dark beers, such as Bock and Bavarian Dark.<\/td>\n<\/tr>\n
Munich Malt<\/td>New Zealand<\/td>Gladfield Munich malt is germinated similar to the Vienna malt using slightly higher nitrogen barley to create more intense colour through greater maillard reactions. This is achieved with a kilning regime that includes higher levels of moist air recirculation during the early and intermediate stages of the kilning cycle followed by high final curing temperatures. The resulting malt is rich, sweet, toasty and biscuity with a touch of breadiness.<\/td>\n<\/tr>\n
Munich Malt<\/td><\/td>Munich may be used to enhance body and aroma of dark beers, such as Bock and Bavarian Dark.<\/td>\n<\/tr>\n
Munich Malt<\/td><\/td>Traditional European style.<\/td>\n<\/tr>\n
Munich Malt Dark<\/td>Germany<\/td>BEST Munich malt is produced through a special germination process followed by a special kilning process which enhances the aroma and the color of the finished malt. Best Munich malt will reinforce color, mouth feel and malt forwardness in your finished beer.<\/td>\n<\/tr>\n
Munich Malt Type 1 (Organic)<\/td>German<\/td>Organic Munich Malt Type 1 is produced from German grown two-row Spring barley from certified organic cultivation. Based on its strong flavor and the characteristic color, this malt is mainly used for producing dark beers. All Weyermann Specialty Malts are produced according to the strict \u201cGerman Purity Law\u201c. Weyermann does not use any genetically manipulated materials.<\/td>\n<\/tr>\n
Munich Malt Type 2 (Organic)<\/td>German<\/td>Organic Munich Malt Type 2 is produced from German grown two-row Spring barley from certified organic cultivation. Based on its strong flavor and the characteristic color, this malt is mainly used for producing dark beers. All Weyermann Specialty Malts are produced according to the strict \u201cGerman Purity Law\u201c. Weyermann does not use any genetically manipulated materials.<\/td>\n<\/tr>\n
Munich TYPE I<\/td>German<\/td>German-grown two-row spring barley (2004 harvest) Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, M\u00e4rzen, Bockbier, Dunkel Ales: Dark, Stout<\/td>\n<\/tr>\n
Munich TYPE II<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, M\u00e4rzen, Bockbier, Dunkel. Ales: Dark, Stout<\/td>\n<\/tr>\n
Munich Wheat Malt<\/td>Belgium<\/td>Features: Very special Belgian Wheat malt of M\u00fcnich type. Kilned at up to 100-105\u00b0C. Usage: Dark wheat beer styles, weizenbocks, stouts or in smaller proportions to add body and head retention to other dark ales. Characteristics: Not particularly dark in colour but richer in flavour than the standard Wheat malt. You will have a slimmer, more sparkling beer with a typical Ale aroma.<\/td>\n<\/tr>\n
Northwest Pale Ale Malt<\/td>United States<\/td>A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices. Contributes a malty complexity to beer flavor and aroma. Excellent in American Pale Ales and American versions of British beer styles.<\/td>\n<\/tr>\n
Oak Smoked Wheat Malt<\/td>Germany<\/td>Produced from quality wheat. Carefully dried over hot, smoky ambers of well-aged oak wood to achieve characteristic, while preserving relatively pale color. Flavor: mild, delicate, and well-rounded aroma of oak smoke; malty-sweet; notes of vanilla and honey.<\/td>\n<\/tr>\n
Oat Malt<\/td>UK<\/td><\/td>\n<\/tr>\n
Optic Pale Ale Malt<\/td>UK<\/td><\/td>\n<\/tr>\n
Organic Caramel 60<\/td>United States<\/td><\/td>\n<\/tr>\n
Organic Malt<\/td>Australia<\/td>Organic malt is used for the production of Organic Ales and Lagers. Organic Malt produces clean, light coloured beer with light maltiness.<\/td>\n<\/tr>\n
Organic Munich<\/td>United States<\/td><\/td>\n<\/tr>\n
Organic Pilsner<\/td>United States<\/td><\/td>\n<\/tr>\n
Pacific Northwest Wheat<\/td>America<\/td><\/td>\n<\/tr>\n
Pale<\/td>Canada<\/td>Our plump 2-row European type Pale malt is the base for all beers. We strive to obtain only the lowest protein malting barley available.<\/td>\n<\/tr>\n
Pale Ale<\/td>United Kingdom<\/td>A principal ingredient of cask ales using heritage barleys.<\/td>\n<\/tr>\n
Pale Ale 2RS Malt<\/td>Belgium<\/td>Features: Belgian light-coloured base malt. Kilning at up to 90-95\u00b0C. Usage: Pale ale styles and bitter beers, most traditional English beer styles. Can be used up to 100% of the grist. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavor and additional color. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Pale ale malt is kilned longer and is usually better modified, giving a more pronounced flavour than Pilsen 2RS. The enzymes in Pale ale malt can support the use of non-enzymatic specialty malts.<\/td>\n<\/tr>\n
Pale Ale Malt<\/td>Canada<\/td>A principal ingredient of cask ales using heritage barleys.<\/td>\n<\/tr>\n
Pale Ale Malt<\/td>United Kingdom<\/td>Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45\u00b0L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65\u00b0C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.<\/td>\n<\/tr>\n
Pale Ale Malt<\/td>North America<\/td>Golden color with a malty flavor. Characteristics & Applications: \u2022 Can be used as a base malt. \u2022 More pronounced malty flavor than 2-Row Brewers Malt. \u2022 Use with 2-Row Brewers Malt for rich malt flavor and additional color. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Pale Ale Malt<\/td>Germany<\/td>BEST Pale Ale Malt deepens the light \u201cgolden\u201d colour of the top fermented beer and creates a pleasant taste. It is an excellent base malt for brewing many different styles of Anglo-Saxon Pale Ale.<\/td>\n<\/tr>\n
Pale Ale Malt<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for \u201cEnglish\u201d characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)<\/td>\n<\/tr>\n
Pale Ale Malt<\/td>France<\/td>A standard Pale Ale malt that is low in total protein, high in extract and will contribute clean, malty flavor characteristics. A great base malt for any beer style, especially Belgian style ales.<\/td>\n<\/tr>\n
Pale Ale Malt<\/td>UK<\/td>Two row barley.<\/td>\n<\/tr>\n
Pale Ale Malt<\/td><\/td>Dingemans Pale Ale malt is fully modified and is easily converted by a single-temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt.<\/td>\n<\/tr>\n
Pale Ale Malt<\/td><\/td>Made from two-row winter barley, Pauls Pale Ale malt is traditionally used in infusion mashing systems to produce amber colored pale ale, bitter, and export styles of beer.<\/td>\n<\/tr>\n
Pale Chocolate<\/td>United Kingdom<\/td>Roasted coffee flavor.<\/td>\n<\/tr>\n
Pale Chocolate Malt<\/td>UK<\/td>Roasted coffee flavor.<\/td>\n<\/tr>\n
Pale Chocolate Malt<\/td>UK<\/td>Roasted coffee flavor.<\/td>\n<\/tr>\n
Pale Crystal Malt<\/td>UK<\/td>Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and K\u00f6lsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, K\u00f6lsch, light or low-alcohol beers<\/td>\n<\/tr>\n
Pale Maris Otter Blend<\/td>UK<\/td><\/td>\n<\/tr>\n
Pale Wheat Malt<\/td>German<\/td>German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and K\u00f6lsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, K\u00f6lsch, light or low-alcohol beers<\/td>\n<\/tr>\n
Pale Wheat Malt<\/td><\/td>Dingemans Pale Wheat may be used in amounts ranging from 30 - 70% of the total grist to create many styles of wheat beer and in smaller amounts to aid in head retention.<\/td>\n<\/tr>\n
Pearl Pale Ale Malt<\/td>UK<\/td><\/td>\n<\/tr>\n
Peat Smoked Malt<\/td>Great Britian<\/td>Imparts a robust smokey flavor and aroma. Use in Scottish ales and Wee Heavies.<\/td>\n<\/tr>\n
Peated (Smoked) Malt<\/td>Belgium<\/td>Features: Treated by being smoked during kilning over a fire made from peat moss. Usage: Scottish ale, porters, smoked beer, special beers. Characteristics: Imparts a distinctive smoky, spicy aroma and flavor, typical for classic German beer styles. The smoked beer brewed with smoked malt tastes like a forest fire - but in a good way!! It has a rich head and a mouth feel similar to sparkling ale.<\/td>\n<\/tr>\n
Peated Malt<\/td>UK<\/td>Ingredient for providing the essential peat flavour in whisky production. Heavy\/medium or light peating levels.<\/td>\n<\/tr>\n
Peated Malt<\/td>United Kingdom<\/td>Ingredient for providing the essential peat flavour in whisky production. Heavy\/medium or light peating levels.<\/td>\n<\/tr>\n
Pilsen 2RS Malt<\/td>Belgium<\/td>Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85\u00b0C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.<\/td>\n<\/tr>\n
Pilsen 2RS Malt (Organic)<\/td>Belgium<\/td>Features: The lightest coloured organic Belgian malt. Produced from the finest European 2-row spring barley from certified organic cultivation. Kilned up to 80- 85\u00b0C. Usage: For clear and pale organic beers. Excellent in many lighter styles such as pilsner, American and European lagers, Belgian ales and wheat beers Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Organic Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.<\/td>\n<\/tr>\n
Pilsen 6RW Malt<\/td>Belgium<\/td>Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85\u00b0C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.<\/td>\n<\/tr>\n
Pilsen Malt<\/td>North America<\/td>Subtly sweet maltiness. Characteristics & Applications: \u2022 Can be used as a base malt. \u2022 More pronounced malty flavor than 2-Row Brewers Malt. \u2022 Use with 2-Row Brewers Malt for rich malt flavor and additional color. \u2022 Produced from AMBA\/BMBRI recommended 2-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Pilsen Malt<\/td>Germany<\/td>Our first class BEST Pilsen Malt gives beer a fresh and rounded taste. It can be used for all types of light beer. It also forms an excellent \u201clight\u201d foundation for almost all beer specialities. The malt is produced from high-quality two-row-spring barley, which was grown in the best German and European barley regions. The properties of the malt: low protein levels, high extract content, light colour and high enzymatic activity.<\/td>\n<\/tr>\n
Pilsen Malt<\/td>France<\/td>Light in color and low in total protein, MFB Pilsen malt is produced from the finest European two-row barley. This malt is extremely well modified and can easily be mashed with a single-temperature infusion.<\/td>\n<\/tr>\n
Pilsen Malt<\/td><\/td>Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.<\/td>\n<\/tr>\n
Pilsen Malt<\/td><\/td>This light colored, well-modified malt is an excellent base for producing Pilsner and Lager type beers.<\/td>\n<\/tr>\n
Pilsener<\/td>Canada<\/td>Processed from the finest Canadian two-row available, this very low protein base malt may be used in all types of European style beers, not only for Pilsner.<\/td>\n<\/tr>\n
Pilsener Lager Malt<\/td>United Kingdom<\/td>The main ingredient of lager beers.<\/td>\n<\/tr>\n
Pilsner Malt<\/td>Canada<\/td>A principal ingredient of cask ales using heritage barleys.<\/td>\n<\/tr>\n
Pilsner Malt<\/td>Australia<\/td>Pilsner Malt is used as the base malt for the classic Pilsner, Kolsch and Lager styles. Pilsner Malt has a relatively low curing temperature of 85 degrees, which is sufficient to remove most of the grassy flavours arising from oxidized lipids. The predominant flavour is malty biscuit, and beers made from Pilsner Malt are clean, full-bodied with light colour.<\/td>\n<\/tr>\n
Pilsner Malt<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process\u23affrom single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils\/Pilsner\/Pilsener, low-alcohol beer, \u201clight\u201c beer, Belgian beers<\/td>\n<\/tr>\n
Pilsner Malt<\/td>New Zealand<\/td>Gladfield Pilsner malt is made from 2 row English and European bred barley varieties. Only plump low protein barley is used which allows for higher extract potential and helps eliminate potential protein haze issues in the beer. Carefully controlled kilning gives a clean malty character with out too much colour. Gladfield Pilsner malt has sufficient diastatic power to convert the addition of 10-20% coloured malts but it is not designed for large amounts of unmalted adjuncts. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes.<\/td>\n<\/tr>\n
Pilsner Malt<\/td><\/td>Excellent base for producing Pilsner and Lager type beers.<\/td>\n<\/tr>\n
Pilsner Malt<\/td><\/td>Well modified, good attenuation.<\/td>\n<\/tr>\n
Pilsner Malt (Organic)<\/td>German<\/td>Pilsner Malt is produced from German grown two-row Spring barley from certified organic cultivation. All Weyermann Specialty Malts are produced according to the strict \u201cGerman Purity Law\u201c. Weyermann does not use any genetically manipulated materials.<\/td>\n<\/tr>\n
Premium 2-Row Malt<\/td>United States<\/td>Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.<\/td>\n<\/tr>\n
Premium Pilsen Malt<\/td>United Kingdom<\/td>Premium Pilsen Malt is used for brewing all malt Premium Lagers. There is an emphasis on low protein and relatively low S\/T. This ensures good extract levels, no haze problems and low DMS potential. Steeping and germination are carefully controlled to prevent excessive modification and to preserve head retention values in the beer. Kilning of the green malt is carefully programmed to prevent excessive colour formation and to stabilise that colour, so that colour pick-up on wort boiling is restricted and yet sufficient heat is applied to ensure that DMS potential is limited. Although mainly intended for all malt beers, there is sufficient diastatic power to convert a limited amount of adjunct. Care will have to be taken that too much adjunct is not used or flavour could be impaired. Also, excessive dilution of soluble nitrogen could result in yeast nutrition problems, causing poor fermentation or flavour defects due to diacetyl for example.<\/td>\n<\/tr>\n
Premium Pilsner Malt Extra Pale<\/td>German<\/td>German-grown two-row spring barley (2004 harvest) Varieties: Barke & Scarlett Product Characteristics:Perfect foundation grist for all extra pale lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process\u23affrom single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils\/Pilsner\/Pilsener, low-alcohol beer, \u201clight\u201c beer<\/td>\n<\/tr>\n
Red Wheat<\/td>Canada<\/td>Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: \u2022 Imparts malty flavor not obtainable from raw wheat. \u2022 Use with rice hulls to improve lautering and help prevent stuck mash. \u2022 White Wheat Malt contributes to foam production and foam stability.<\/td>\n<\/tr>\n
Red Wheat Malt<\/td>North America<\/td>Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: \u2022 Imparts malty flavor not obtainable from raw wheat. \u2022 Use with rice hulls to improve lautering and help prevent stuck mash. \u2022 White Wheat Malt contributes to foam production and foam stability.<\/td>\n<\/tr>\n
RedBack Malt<\/td>New Zealand<\/td>RedBack Malt is a unique malt made by Gladfield Malt. This malt is prepared using a special process before going into the roaster, and then roasted until Maillard reactions occur. The wort colour is bright with good clarity but most importantly is a lovely red hue. RedBack Malt gives a lovely malty dried fruit and toasted flavour to the finished beer. The wonderful red colour is added to the beer without imparting an opalescence that can occur with other similar malts. RedBack Malt is also used to increase body and head retention in the finished beer due to the lower modification level and saccharification in the roaster. It can be used up to 15%, and compliments a range of base malts.<\/td>\n<\/tr>\n
Roast Barley<\/td>United Kingdom<\/td>Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.<\/td>\n<\/tr>\n
Roast Barley<\/td>United Kingdom<\/td>This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220\u00b0C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.<\/td>\n<\/tr>\n
Roasted Barley<\/td><\/td>Product Code: 1112<\/td>\n<\/tr>\n
Roasted Barley<\/td><\/td>Roasted \"burnt\" flavor.<\/td>\n<\/tr>\n
Roasted Barley<\/td>UK<\/td>Intensely bitter coffee flavor. Characteristics & Applications: \u2022 Use 3-7% for coffee flavor in Porter and Stout \u2022 Use 2-5% in Nut Brown Ales. \u2022 Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Roasted Barley<\/td>America<\/td>Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.<\/td>\n<\/tr>\n
Roasted Barley<\/td>United Kingdom<\/td>A typical ingredient of Irish dry stouts.<\/td>\n<\/tr>\n
Roasted Barley<\/td>German<\/td>German-grown spring barley (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted specialty grain. Adds plenty of dark color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Stout and similar ales<\/td>\n<\/tr>\n
Roasted Barley<\/td>North America<\/td>Intensely bitter coffee flavor. Characteristics & Applications: \u2022 Use 3-7% for coffee flavor in Porter and Stout \u2022 Use 2-5% in Nut Brown Ales. \u2022 Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Roasted Barley<\/td><\/td>Used for dry bitter stouts.<\/td>\n<\/tr>\n
Roasted Barley<\/td>UK<\/td><\/td>\n<\/tr>\n
Roasted Barley<\/td><\/td>Pauls Roasted Barley starts with a good quality malting barley of even size. The roasting process is similar to that of Black Malt, with extra care taken to not char the grain. Roasted Barley will impart a dry flavor and substantial color.<\/td>\n<\/tr>\n
Roasted Barley<\/td>New Zealand<\/td>Roasted Barley, as the name suggests, is made from unmalted barley. It has a slightly darker colour than our Gladfield Chocolate Malt range and is ideally suited for use in a Dry Stout. Roasted Barley adds a lovely rich roast flavour and dark espresso like flavours to brewed beer. Like all roasted malts, it should be used fresh to get the best out of it.<\/td>\n<\/tr>\n
Roasted Malt (Black Malt)<\/td><\/td>Product Code: 1111<\/td>\n<\/tr>\n
Roasted Rye<\/td>German<\/td>German-grown top-quality rye (2004 harvest). Product Characteristics: Roasted evenly by our slow and thorough drum process. Provides finished beer with typical rye notes, as well as some color and clean roastiness. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): All specialty, multi-grain ales and lagers.<\/td>\n<\/tr>\n
Roasted Wheat<\/td>United Kingdom<\/td>No astringent flavour if used in a stout. Burnt toast\/roasted coffee flavour, but smoother and more mellow than roasted barley.<\/td>\n<\/tr>\n
Roasted Wheat<\/td>German<\/td>German-grown top-quality wheat (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted. Adds color and clean depth of flavor to very dark brews. Recommended Quantities: Up to 5% of total grain bill. Suitability (beer styles): Specialty brews<\/td>\n<\/tr>\n
Roasted Wheat<\/td>New Zealand<\/td>Our Roasted Wheat Malt is produced by roasting unmalted wheat.Using Gladfield Roasted Wheat is an excellent way to impart roasted coffee and chocolate flavours without adding any of the bitterness that can sometimes come from using Roasted Barley or Chocolate Malts. This malt is a great addition to any darker beer style.<\/td>\n<\/tr>\n
Roasted Wheat (Tarwe Mout Roost 27)<\/td><\/td>Dingemans Roasted Wheat is a slightly roasted wheat that will lend nutty, bread-like flavors.<\/td>\n<\/tr>\n
Roasted Wheat Malt<\/td>UK<\/td>German-grown top-quality wheat. Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds deep-opaque color and complex flavors to very dark ales. Recommended Quantities: Up to 5% Suitability (beer styles): Ales only: Dunkelweizen, Altbier, specialty ales<\/td>\n<\/tr>\n
Rost Malt<\/td><\/td>This dark, aromatic malt is used for coloring and improving body and malt aroma of dark beers.<\/td>\n<\/tr>\n
Rye Ale Malt<\/td>UK<\/td>German-grown top-quality rye. Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.<\/td>\n<\/tr>\n
Rye Crystal<\/td>United Kingdom<\/td>Seasonal autumn flavour \u2013 sweet and malty with warm bread-crust flavours.<\/td>\n<\/tr>\n
Rye Malt<\/td>America<\/td>Often used in German Ales and specialty beers<\/td>\n<\/tr>\n
Rye Malt<\/td>North America<\/td>Deep red color with a distinctive earthy flavor. Characteristics & Applications: \u2022 Because of its pronounced rye flavor, we using in 5% increments until desired flavor is achieved. \u2022 Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist. Over 20% a slow lautering time may be experience. Add rice hulls when using more than 20%.<\/td>\n<\/tr>\n
Rye Malt<\/td>German<\/td>German-grown top-quality rye (2004 harvest). Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.<\/td>\n<\/tr>\n
Rye Malt<\/td>Canada<\/td>At a rate of 10-20%, Canada Malting Rye will lend an interesting gratingly, slightly spicy flavor. As is true of malted wheat, malted rye is higher in protein, higher in beta-glucans and is without an outer hull which can lead to a very sticky mash prone to settling. We suggest brewing with a portion of our Canada Malting 6-Row or rice hulls in your mash to help loosen your grain bed.<\/td>\n<\/tr>\n
Rye Malt<\/td>New Zealand<\/td>Our malted rye is produced from locally grown irrigated Rye corn. The rye is malted with the same care as our other malts and modifies beautifully in the kiln. Our rye malt imparts the traditional rye flavours and slight spiciness to beers, along with a clean dry finish. We recommend a starting percentage of 10% that can then be increased up to 50% for more rye flavours.<\/td>\n<\/tr>\n
Sauer Malt<\/td><\/td>Produced with natural lactic acid bacteria, Meussdoerffer Sauer Malt may be used to adjust mash pH, which will intensify fermentation and preserve the light color and flavor stability in Pilsner type beers.<\/td>\n<\/tr>\n
Schreier Six-Row Pale<\/td>North America<\/td>The preferred base malt for adjunct-based American lager and wheat beers.<\/td>\n<\/tr>\n
Schreier Two-Row Pale<\/td>North American<\/td>This malt is well modified, clean tasting, and moderate in total protein. An excellent base malt for all beer styles.<\/td>\n<\/tr>\n
Shepherds Delight Malt<\/td>New Zealand<\/td>Shepherds Delight Malt has a concentrated or intense deeper flavour than our Aurora Malt. It will provide a potent bready, toasted, cola flavour with a lingering fruity sweetness and red hue to the brewed beer. This malt should be used sparingly because it gives a powerful malt flavour to the beer similar to a decoction mash. Using too high a concentration of this malt could lead to bitterness in the final beer. We recommend combining Shepherds Delight Malt with our Vienna Malt to give a balancing sweetness.<\/td>\n<\/tr>\n
Smoked Malt<\/td>Germany<\/td>BEST Smoked Malt gives beer a typical smoky taste (similar to that in smoked ham). The quantity used will influence the intensity of the taste of beech wood or whiskey. This malt can also be used for distillates. It has a high enzymatic power.<\/td>\n<\/tr>\n
Smoked Malt<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Unique in the world. Initially formulated specifically for the traditional Bamberg Rauchbier (Bamberg Smoked Beer). Can be used for any kind of lager or ale with a complex flavor. Carefully dried over hot, smoky ambers of well-aged beech wood to achieve characteristic smoky flavor, while preserving relatively pale color. Suitable for beers of all strengths, from \u201cregular\u201d to M\u00e4rzen to Doppelbock. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Bamberg-style Rauchbier, unfiltered barley-based lagers. Ales: Alaskan smoked, Scottish<\/td>\n<\/tr>\n
Smoked Malt<\/td><\/td>Suitability (beer styles): Lagers: Bamberg-style Rauchbier, unfiltered barley-based lagers. Ales: Alaskan smoked, Scottish<\/td>\n<\/tr>\n
Smoked Malt, Cherry Wood<\/td>North America<\/td>Intense smoke, smooth, sweet \u2014 Cherrywood smoked malt; use in smoke beers or develop complexity and flavor in other styles.<\/td>\n<\/tr>\n
Smoked Malt, Mesquite<\/td>North America<\/td>Intense smooth mesquite smoke flavor \u2014 Sweet and smooth; use to develop complexity or intense smoke flavor.<\/td>\n<\/tr>\n
Sour Grapes Malt<\/td>New Zealand<\/td>Gladfield\u2019s Sour Grapes Malt is designed to be used to adjust pH in the brew house mash. Sour Grapes Malt is produced by encouraging lactic growth during germination from naturally present bacteria on the grain, and then washing the malt in a lactic bath using the same Lactobacillus strain, before kilning. As a guide, 1% of this milled malt will drop mash pH by 0.1. It can also add a mild lactic sourness to the brewed beer. We recommended between 1% and 5% of our Sour Grapes Malt is used to achieve target mash pH.<\/td>\n<\/tr>\n
Special Aromatic Malt<\/td>France<\/td>Specially designed for MFB\u2019s Belgian brewers. Selected French 2-row barley undergoes a particular malting process which favors the development of a very pronounced malt aroma. This malt will lend a pleasant aromatic malt taste, reinforced by a soft and mellow mouthfeel.<\/td>\n<\/tr>\n
Special B - Caramel malt<\/td><\/td>The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.<\/td>\n<\/tr>\n
Special B Malt<\/td>Belgium<\/td>Features: Very special Belgian dark malt, obtained through specific double drying process. Usage: Abbey ales, Trappist ales, dubbels, porters, brown ales, doppelbocks. Recommended proportion: 10%. Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.<\/td>\n<\/tr>\n
Special Roast Malt<\/td>North America<\/td>Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: \u2022 Excellent for Nut Brown Ales, Porter and other dark beer styles. \u2022 Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Spelt Malt (Organic)<\/td>German<\/td>Organic Spelt Malt is produced from organic certified spelt. Our malts are produced according to the strict \u201eGerman Purity Law\u201c. We don\u2019t use any genetically manipulated materials.<\/td>\n<\/tr>\n
Spitz Malz<\/td><\/td>Meussdoerffer Spitz is an under modified malt that when used in conjunction with a Pilsner or any other highly modified malt at a rate of 5 - 10%, it will enhance the beer's color and improve head retention.<\/td>\n<\/tr>\n
Standard 2-Row<\/td>Canada<\/td>Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt<\/td>\n<\/tr>\n
Standard 6-Row<\/td>Canada<\/td>Mild grain malty flavor. Characteristics & Applications: \u2022 Base malt for all beer styles \u2022 More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Stout Malt<\/td>United Kingdom<\/td>As its name implies, Stout Malt is used for brewing Stout beers. Note that the colour is low and often not important, since the colour of Stouts comes from the roasted malt. Steeping, germination and kilning are controlled so that good modification takes place and there is sufficient enzymic development to ensure conversion of the roasted malt and any other adjunct used.<\/td>\n<\/tr>\n
Stout Malt<\/td><\/td>Primarily for brewing stouts.<\/td>\n<\/tr>\n
Superior Pale Ale Malt<\/td>Canada<\/td>A higher color, 2-Row malt. This malt is very well modified malt is aromatic and perfect for ales of all types.<\/td>\n<\/tr>\n
Superior Pilsen Malt<\/td>Canada<\/td>Produced from selected lots of premium Canadian grown Copeland barley, Canada Malting Superior Pilsen is low in total protein, high in extract and low in color which makes it a perfect base malt for lagers of all types.<\/td>\n<\/tr>\n
Supernova Malt<\/td>New Zealand<\/td>Supernova malt is a new roasted malt from Gladfield that adds nutty, toasted caramel flavours to a beer. It can be used as a replacement for traditional crystal malts to change the flavour characteristics and reduce the beers residual sweetness. We start this malt with Canterbury winter barley and take it through our germination process before it is roasted to develop flavour and colour.<\/td>\n<\/tr>\n
Toasted Pale Malt<\/td>Great Britain<\/td>Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.<\/td>\n<\/tr>\n
Toffee Malt<\/td>New Zealand<\/td>We make our unique Toffee Malt by taking a lower to mid-range nitrogen winter or autumn barley variety, roasting the resulting malt at very low temperatures, and then caramelise the malt. The low temperature and slower roasting produces a malt with a very light colour, a chewy consistency, with honey or toffee flavours. Our Toffee Malt is very popular. Not only does it add a wonderful malty, honey toffee flavour to lighter coloured beers but it also enhances beer stability, body and mouthfeel.<\/td>\n<\/tr>\n
Traditional Ale Malt<\/td><\/td>Well modified, full flavor.<\/td>\n<\/tr>\n
Victory\u00ae Malt<\/td>North America<\/td>Biscuity, baking bread, nutty flavors. Characteristics & Applications: \u2022 With an aroma of baking bread, Victory\u00ae Malt is great in Nut Brown Ales and other dark beers. \u2022 Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory\u00ae Malt. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Vienna<\/td>Canada<\/td>This mellow kilned malt is the missing link between a Pale and Munich malt. It is ideal for any amber beer,adding a balanced malty character.<\/td>\n<\/tr>\n
Vienna 2RS Malt<\/td>Belgium<\/td>Features: Belgian Vienna base malt. Lightly kilned at up to 85-90\u00b0C with shorter \"cure\" duration. Usage: All beer styles, Vienna lager. To enhance colour and aroma of light beers Characteristics: Imparts a maltier and a more grainy flavour than Pilsen malt and adds subtle aromas of caramel and toffee. Vienna malt is kilned at slightly higher temperatures than Pilsen malt. As a result Vienna malt gives a deeper golden colour to the beer increasing at the same time body and fullness. Due to the higher kilning temperature, the enzyme activity of Vienna Malt is slightly lower than that of Pilsen malt. However, the enzymes are sufficient to support the addition of high amounts of specialty malts.<\/td>\n<\/tr>\n
Vienna Malt<\/td>United Kingdom<\/td>Enhances colour, flavour and aroma.<\/td>\n<\/tr>\n
Vienna Malt<\/td>United Kingdom<\/td>Vienna Malt is used for making dark lager beer of the Vienna or M\u00e4rzen style, dark in colour with a reddish tinge. Vienna malt usually only forms around 10 -15% of the grist with normal Lager malt and perhaps Caramalt. The malt is a well modified Lager malt, resulting from full steeping and germination. The colour is achieved by kilning at higher temperatures than usual for Lager malts. Because it only forms a part of the grist, diastatic activity is less important.<\/td>\n<\/tr>\n
Vienna Malt<\/td>North America<\/td>Malty, very slight biscuit flavor. Characteristics & Applications: \u2022 Can be used as a base malt \u2022 Use with Caramel Malts to produce malty red and amber beers. \u2022 Produced from AMBA\/BMBRI recommended 6-Row Malting Barley varieties.<\/td>\n<\/tr>\n
Vienna Malt<\/td>Australia<\/td>Vienna Malt is most frequently used in the production of European style golden brown lagers and also in Marzen and Oktoberfest beers. Vienna Malt is produced in a similar manner to Ale Malt, but with higher kilning temperatures. This gives a darker product with strong nutty and toffee flavours. Beers made from Vienna Malt are golden to amber in colour.<\/td>\n<\/tr>\n
Vienna Malt<\/td>Germany<\/td>BEST Vienna Malt deepens the light and brilliant colour of the beer and creates a pleasant, full-bodied taste. Selected brewing barley is used to produce the malt and manufactured according to a special malting process. This malt has a high enzymatic potential, too.<\/td>\n<\/tr>\n
Vienna Malt<\/td>United States<\/td>Processed like Munich malt with a shorter \u201ccure\u201d duration. Color is 3\u00b0 to 4\u00b0 ASBC.<\/td>\n<\/tr>\n
Vienna Malt<\/td>German<\/td>German-grown two-row spring barley (2004 harvest) Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, M\u00e4rzen, Mai-Bock, Lager ; Ales: Dark, Stout.<\/td>\n<\/tr>\n
Vienna Malt<\/td>France<\/td>This malt will reinforce the color and aroma of all beer styles, particularly Eastern European and German style beers, and brings out a pleasant malty taste.<\/td>\n<\/tr>\n
Vienna Malt<\/td><\/td>Uses (beers): Lagers: Oktoberfestbier, M\u00e4rzen, Mai-Bock, Lager ; Ales: Dark, Stout.<\/td>\n<\/tr>\n
Vienna Malt<\/td><\/td>Higher kilning temperatures give Meussdoerffer Vienna malt its deep golden color and strong malt flavor. Best used in dark lagers and Marzen beer.<\/td>\n<\/tr>\n
Vienna Malt<\/td>New Zealand<\/td>Gladfield Vienna has a kiwi twist but still has the normal characteristics of typical Vienna malt. The germination and kilning allows a sweeter maltier character with out over doing it. It is ideal for darker lagers or M\u00e4rzen style beers. The Gladfield Vienna goes well with Gladiator and Toffee giving a big white head and lovely golden redy lager for that drinkable session beer.<\/td>\n<\/tr>\n
Vienna Malt<\/td><\/td>Suitability (beer styles): Lagers: Oktoberfestbier, M\u00e4rzen, Mai-Bock, Lager ; Ales: Dark, Stout.<\/td>\n<\/tr>\n
Vienna Malt (Organic)<\/td>German<\/td>Weyermann Vienna Malt is produced from German grown two-row spring barley from certified organic cultivation.Based on its strong flavor and the characteristic color, this malt is mainly used for producing dark beers. All Weyermann Specialty Malts are produced according to the strict \u201cGerman Purity Law\u201c. Weyermann does not use any genetically manipulated materials.<\/td>\n<\/tr>\n
Weyermann Cara-amber\u00ae<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, M\u00e4rzen, Maibock Ales: Irish Red, Amber, Brown, Mild<\/td>\n<\/tr>\n
Weyermann Cara-aroma\u00ae<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Gentle, malty caramel flavors. Enhances mouthfeel. Adds deep red color. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Dunkel, Red, Vienna, Oktoberfestbier, M\u00e4rzen, Maibock Ales: Irish Red, Amber, Brown, Mild<\/td>\n<\/tr>\n
Weyermann CaraAmber\u00ae<\/td>Germany<\/td>Bock Beer, Dunkel Ale, Brown Ale , Red Lager, Amber Ale, Amber Lager<\/td>\n<\/tr>\n
Weyermann CaraAroma\u00ae<\/td>Germany<\/td>Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer<\/td>\n<\/tr>\n
Weyermann Carafa Special\u00ae TYPE I<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL\u00ae is the de-husked version of CARAFA\u00ae. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark- beer aroma, as well as body and mouthfeel to finished beer\u23afbut without introducing harsh flavors. Even small amounts of CARAFA SPECIAL\u00ae malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier<\/td>\n<\/tr>\n
Weyermann Carafa Special\u00ae TYPE II<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL\u00ae is the de-husked version of CARAFA\u00ae. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark- beer aroma, as well as body and mouthfeel to finished beer\u23afbut without introducing harsh flavors. Even small amounts of CARAFA SPECIAL\u00ae malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier<\/td>\n<\/tr>\n
Weyermann Carafa Special\u00ae TYPE III<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL\u00ae is the de-husked version of CARAFA\u00ae. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark- beer aroma, as well as body and mouthfeel to finished beer\u23afbut without introducing harsh flavors. Even small amounts of CARAFA SPECIAL\u00ae malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier<\/td>\n<\/tr>\n
Weyermann Carafa\u00ae I<\/td>Germany<\/td>Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.<\/td>\n<\/tr>\n
Weyermann Carafa\u00ae II<\/td>Germany<\/td>Carafa I, II and III also are available de-husked. Adds aroma, color and body.<\/td>\n<\/tr>\n
Weyermann Carafa\u00ae III<\/td>Germany<\/td>Carafa I, II and III also are available de-husked. Adds aroma, color and body.<\/td>\n<\/tr>\n
Weyermann Carafa\u00ae TYPE I<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer. Produces opaque beer with mild, but noticeable roasted aftertaste. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier<\/td>\n<\/tr>\n
Weyermann Carafa\u00ae TYPE II<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer. Produces opaque beer with mild, but noticeable roasted aftertaste. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier<\/td>\n<\/tr>\n
Weyermann Carafa\u00ae TYPE III<\/td>German<\/td>Raw Material Source: German-grown two-row spring barley (2004 harvest). Product Characteristics: Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer. Produces opaque beer with mild, but noticeable roasted aftertaste. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier<\/td>\n<\/tr>\n
Weyermann CaraFoam\u00ae<\/td>Germany<\/td>Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer<\/td>\n<\/tr>\n
Weyermann CaraHell\u00ae<\/td>Germany<\/td>Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer<\/td>\n<\/tr>\n
Weyermann Carahell\u00ae<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Provide finished beer with full, rounded aroma, depth of color, and firm, creamy head. Recommended Quantities: Up to 15% of total grain bill for lower-gravity beers, up to 30% for higher-gravity beers Suitability (beer styles): Lagers: M\u00e4rzen, Maibock, Doppelbock, Eisbock. Ales: Hefeweizen, Pale, Light or Reduced-Alcohol Beer<\/td>\n<\/tr>\n
Weyermann CaraMunich\u00ae I<\/td>Germany<\/td>Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.<\/td>\n<\/tr>\n
Weyermann CaraMunich\u00ae II<\/td>Germany<\/td>Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.<\/td>\n<\/tr>\n
Weyermann CaraMunich\u00ae III<\/td>Germany<\/td>Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.<\/td>\n<\/tr>\n
Weyermann Caramunich\u00ae TYPE I<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor<\/td>\n<\/tr>\n
Weyermann Caramunich\u00ae TYPE II<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor<\/td>\n<\/tr>\n
Weyermann Caramunich\u00ae TYPE III<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor<\/td>\n<\/tr>\n
Weyermann Caramunich\u00ae TYPE III (200)<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Golden-brown, slightly aromatic kernels. Contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to brew. Recommended Quantities: Up to 5% of total grain bill for pler beers, up to 20% for darker beers Suitability (beer styles): Lagers: Oktoberfestbier, Bockbier, Dunkel Ales: Red, Brown, Amber, Malt Liquor<\/td>\n<\/tr>\n
Weyermann Carapils\u00ae\/Carafoam\u00ae<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Same color rating and brewing characteristics as regular Weyermann Pilsner Malt, except for enhanced foam production, head retention, and fuller body and mouthfeel. Recommended Quantities: Up to 5% of total grain bill for pale\/blond beers; up to 40% for Bockbier Suitability (beer styles): Lagers: Pils\/Pilsner\/Pilsener, all pale to golden lagers, low-alcohol beer, \u201clight\u201c beer, Bockbier<\/td>\n<\/tr>\n
Weyermann CaraRed\u00ae<\/td>Germany<\/td>Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer<\/td>\n<\/tr>\n
Weyermann Carared\u00ae<\/td>German<\/td>German-grown two-row spring barley (2004 harvest). Product Characteristics: Perfect for adding red color values to red ales and Vienna lagers. Slightly aromatic. Contributes gentle maltiness as well as some body to finished beer. Recommended Quantities: Up to 25% of total grain bill Suitability (beer styles): Lagers: Red, Vienna, Bockbier Ales: Red, Altbier, Brown, Amber Wheat, Scottish<\/td>\n<\/tr>\n
Weyermann Carawheat\u00ae<\/td>German<\/td>German-grown top-quality wheat (2004 harvest). Product Characteristics: Nearly 100% level of caramelization. Adds creaminess, body, color, and some phenolic wheat flavors to top-fermented beers. Recommended Quantities: Up to 30% of total grain bill for wheat beers, up to 5% for pale ales, up to 15% for dark ales Suitability (beer styles): Ales: Hefeweizen, Dunkelweizen, top-fermented brews<\/td>\n<\/tr>\n
Wheat<\/td>Canada<\/td>Our plump, malted soft white Wheat is used in wheat beer or as an additional source for beer body and head retention at levels up to 10%. It is of low protein and has a typical color of 2.0 Lov.<\/td>\n<\/tr>\n
Wheat Malt<\/td>UK<\/td>Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.<\/td>\n<\/tr>\n
Wheat Malt<\/td>United Kingdom<\/td>Even small additions can enhance head retention and foam. Used at 50 \u2013 60% for wheat beers.<\/td>\n<\/tr>\n
Wheat Malt<\/td>Australia<\/td>Wheat Malt is principally used for Weizenbier and Weissbier. It is also used in smaller percentages for Kolsch Beers and Altbier. Wheat Malt produces beers with a creamy, spicy flavour, fuller mouth feel and enhanced head retention.<\/td>\n<\/tr>\n
Wheat Malt<\/td>Belgium<\/td>Features: Belgian wheat malt. Kilned at up to 80- 85\u00b0C. Usage: Wheat beers, white, light beers, beers with low or no alcohol. Recommended proportion: 40%. Characteristics: Enhances the peculiar taste of wheat beers. Wheat malt is essential in making wheat beers, but is also used in malt-based beers (3\u20135%) thanks to its protein that gives the beer a fuller mouth feel and enhanced beer head stability.<\/td>\n<\/tr>\n
Wheat Malt<\/td>France<\/td>Contributes higher extract, improved foam and head retention, and improved flavor to light beers and wheat beers.<\/td>\n<\/tr>\n
Wheat Malt<\/td><\/td>Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.<\/td>\n<\/tr>\n
Wheat Malt<\/td>New Zealand<\/td>Gladfield Wheat Malt is produced from an old English wheat variety that modifies very well. The resulting malt gives clean light coloured wort.<\/td>\n<\/tr>\n
Wheat Malt<\/td><\/td>Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.<\/td>\n<\/tr>\n
Wheat Malt Dark<\/td>Germany<\/td>BEST Wheat Malt dark emphasises the effervescent freshness and the typical top-fermented taste of wheat beer in the same way as the light variety. In addition the colour and the aroma of the beer is intensified. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt.<\/td>\n<\/tr>\n
Wheat Malt Dark<\/td><\/td>erman-grown top-quality wheat. Product Characteristics: Signature malt for Bavarian Dunkelweizen and similar beers. Adds creaminess, body, and complex wheat flavors, as well as some color to top-fermented beers. Recommended Quantities: Up to 70% in Bavarian-style Weizenbiers Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers<\/td>\n<\/tr>\n
Wheat Malt Light<\/td>Germany<\/td>BEST Wheat Malt light emphasises the effervescent freshness and the typical top-fermented taste of wheat beer. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt.<\/td>\n<\/tr>\n
Wheat Malt Pale (Organic)<\/td>German<\/td>Wheat malt is produced by using german quality wheat from certified organic cultivation. All Weyermann Specialty Malts are produced according to the strict \u201cGerman Purity Law\u201c. Weyermann does not use any genetically manipulated materials.<\/td>\n<\/tr>\n
White Wheat<\/td>Canada<\/td>Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.<\/td>\n<\/tr>\n
White Wheat Malt<\/td>Belgium<\/td>Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.<\/td>\n<\/tr>\n
White Wheat Malt<\/td>North America<\/td>Sweet, malty, wheat, floury flavors. Characteristics & Applications: \u2022 Imparts malty flavor not obtainable from raw wheat. \u2022 Use with rice hulls to improve lautering and help prevent stuck mash. \u2022 White Wheat Malt contributes to foam production and foam stability.<\/td>\n<\/tr>\n
White Wheat Malt<\/td>Canada<\/td>Made with superior grade white wheat for the production of traditional German Wiessbier and American Wheat Beer. This malt can also be used for added head retention and mouth-feel in ay beer.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n","protected":false},"excerpt":{"rendered":"MaltOriginCharacteristics 2-Row Black MaltNorth AmericaNeutral flavor. Characteristics & Applications: Use in all beer styles for color adjustment. Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. Use 1-10% for desired color in Porter and Stout. Black Malt has a...","protected":false},"author":1,"featured_media":0,"parent":1996,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-2014","page","type-page","status-publish","hentry"],"yoast_head":"\ntable: base & specialty malts characteristics - beer'd<\/title>\n<meta name=\"description\" content=\"Base & specialty malts characteristics\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/beerd.gr\/en\/tools\/table-base-specialty-malts-characteristics\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"table: base & specialty malts characteristics - beer'd\" \/>\n<meta property=\"og:description\" content=\"Base & specialty malts characteristics\" \/>\n<meta property=\"og:url\" content=\"https:\/\/beerd.gr\/en\/tools\/table-base-specialty-malts-characteristics\/\" \/>\n<meta property=\"og:site_name\" content=\"beer'd\" \/>\n<meta property=\"article:modified_time\" content=\"2019-05-29T06:24:32+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/beerd.gr\/en\/tools\/table-base-specialty-malts-characteristics\/\",\"url\":\"https:\/\/beerd.gr\/en\/tools\/table-base-specialty-malts-characteristics\/\",\"name\":\"table: base & specialty malts characteristics - 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