Grain Malts
Domestic Base Grain Malts
These pale malts are domestically grown and processed. These are the basic grains for making all-grain beer.
| Pale 2 Row Barley (0410)- A plump grain, two row barley will give a slightly higher extract per pound than 6 row. Traditionally used as a good malt for making beers of all types. | Pale 6 Row Barley (0404)- This grain contains a higher quantity of enzymes than two row. This is a good pale malt to use when making beer with adjuncts, (corn, rice, wheat, etc..). A higher enzyme count will also yield a faster starch conversion. |
Domestic Specialty Malts
These grains are roasted after being malted to provide different color and flavor characteristics. These malts are an excellent addition to malt extract beers to increase flavor and to adjust color. All malts are rated for color using the Lovibond rating system listed in parentheses. The higher the number the darker the color.
Using specialty grains is very easy and adds greatly to the flavor of your beers. Use from 1/2 lb to 2 lbs. in a batch with 1 pound being the most common. First the grains need to be crushed. This can be done by placing the grains in a plastic bag and then crushing them with a rolling pin. Then place the grains in either a muslin or nylon grain bag and steep them in your brewing water before adding the malt extract. Steep the grains for 15-20 minutes in 120° - 165°F water. When finished remove the grains from the pot, add the malt extract and brew as you would normally. Have fun experimenting with these specialty grains to add some new and exciting flavors to your homebrew!
| Vienna Malt 5°L (0407)- This malt contains starches that can be converted by mashing. A golden to orange color and is a good addition to a German style lager. |
Crystal Malt 10°L, 20°L, 30°L, 40°L, 50°L, 60°L, 80°L, 90°L, 120°L (0410)- A coloring staple in both ales and lagers. This grain doesn't contain any fermentable sugars and is both a sweetener and coloring agent. Add Crystal malt to any beer to enhance the flavor. Please choose the Lovibond type before adding item to the shopping basket. |
| Cara Pils (0413)- A hard crystal grain that is helpful in improving head retention and stability. This grain will not impart color or flavor to your beer. | Wheat Malt (0437)- A malt made from domestic wheat which is used in making the traditional summer drink of Germany. Use in the mash with 6 or 2 row malt for ease in conversion. |
| Flaked Barley - Frequently used in Stouts (especially Irish style Dry Stout) to add body and produce a creamy texture. | Flaked Wheat - Used primarily in Belgian style Wheat Beer (Witbier). Imparts less sweetness than malted wheat. Can be used as a substitute for unmalted wheat and poses fewer problems when mashing. |
| Flaked Oats - Essential ingredient in Oatmeal Stouts and some Scottish Ales. | Flaked Corn - Essential for making American Premium Light Lagers. |
| Munich Malt 10°L, 20°L (0416)- A lightly roasted grain that imparts a malty aroma and flavor to beer. Can be up to 70% of total grain in an all-grain batch. Please choose the Lovibond type before adding item to the shopping basket. | |
| Toasted Malt 25°L (0419)- Used in many English style ales to impart a warm earthy flavor. Imparts a distinctive British flavor to beer. | Special Roast Malt 45°L (0422)- An interesting grain to experiment with, it imparts a deep orange color and a nutty flavor. |
| Roasted Barley 300°L (0425)- A classic addition to stouts and porters. If used in small quantities will impart a deep red color to beer. Also added to impart a coffee like flavor in many British style dark beers. | Chocolate Malt 350°L (0428)- Used to enhance both the flavor and color to dark beers. A flavorful malt that imparts a taste true to its name. |
| Black Patent Malt 550°L (0431)- Although a very dark malt, it has very little in the way of flavor. A good malt to use if you want to darken a beer without adding additional flavor. Many commercial American breweries use this to make a dark beer without the heavy flavor. | Black Barley 550°L (0434)- This is simply un-malted barley that has been highly roasted. Used as both a coloring agent and for adding a bitterness that can be found in Irish style stouts. |
| Hugh Baird 2 Row Barley- (0440) A British malt that is great for making authentic ales from the UK. A plump grain allowing higher yields than domestic grain malts. Hugh Baird is now composed of 100% of the well known Maris Otter barley malt | Crisp Maris Otter- (0440) One of the most renowned and well respected malt houses in the world. Crisp is one of the last floor malted varieties of 2 row and has won numerous prizes for their outstanding product. Offers an excellent warm and malty flavor |
| Golden Promise- (0440) A scottish malt of outstanding character. Adds great malty flavor profile even in "small" beers. | German Pilsener Malt- (0443) A good all-purpose lager malt. Good for Pilsners and many other Central European lager styles. |
| Belgian Pilsener Malt- (0443) Great for all lagers. Has a nice malty flavor. |
| British Carastan 35° L- A medium crystal malt, which will add body and mouthfeel in addition to sweetness. Superior in every way to domestic specialty grains (from Hugh Baird) | British Crystal - Imparts a wonderfully warm character. Excellent in medium to dark ales of all kinds. |
| German Munich 15°L (0419)- This is the key malt to making an authentic bock, dopplebock, dark lager or Oktoberfest. Contains much more sweetness than lighter caramel malts and adds a wonderful malt accent to your beer. Try using it instead of crystal malt, and you will notice a much smoother mouthfeel. | German Crystal Malt 15°L, 45°L, 75°L - If you trying to authenticate European lagers and ales, this malt will add unbelievable flavor. Choose based on color you want to achieve.Please choose the Lovibond type before adding item to the shopping basket. |
| German Smoked (Rauch) Malt- Base malt smoked using Beechwood. A much sweeter flavor than peated malt. Great for all types of smoked beer. | German Melanoiden Malt- Imparts a red color and a malty flavor for making red lagers and ales. Can be used to impart some flavor characteristics found in beers made using a decoction mashing technique. |
| German Cara Hell (13°L)- A light German caramel malt. Good in Helles style lagers as well as other lighter lagers with medium body and some sweetness. | German Cara Red (50°L)- Imparts a red color and a malty flavor as well as adding body and sweetness. |
| Gambriunus (Canada) Honey Malt Used to add a sweet malty flavor to any recipe. | Belgian Aromatic Malt (22°L) Adds a strong malt flavor and deep color. |
| Belgian Caramunich Malt (20°L) Imparts a rich caramel-sweet aroma and full flavor and aroma | Belgian Caravienne Malt (23°L) Light caramel malt good for abbey style ales. |
| Belgian Biscuit Malt (20°L) Provides warm bread and biscuit flavor and aroma. | Special B (150°L) Dark caramel malt that imparts a heavy caramel taste and somewhat raisin-like flavor. Should be used sparingly. |
| Hugh Baird 2 Row Barley- (0440) A British malt that is great for making authentic ales from the UK. A plump grain allowing higher yields than domestic grain malts. Hugh Baird is now composed of 100% of the well known Maris Otter barley malt | Crisp Maris Otter- (0440) One of the most renowned and well respected malt houses in the world. Crisp is one of the last floor malted varieties of 2 row and has won numerous prizes for their outstanding product. Offers an excellent warm and malty flavor |
| Golden Promise- (0440) A scottish malt of outstanding character. Adds great malty flavor profile even in "small" beers. | German Pilsener Malt- (0443) A good all-purpose lager malt. Good for Pilsners and many other Central European lager styles. |
| Belgian Pilsener Malt- (0443) Great for all lagers. Has a nice malty flavor. |