Briess Brewers 2-Row is a fantastic base malt that can be used for all beer styles. Briess 2-row contributes a clean, sweet, and slightly malty character along with a light straw color. Briess Brewers Malt is malted in Wisconsin in small batches and is an excellent fit for all ales. Use this the same as you would any 2 row base malt and expect amazing results in your glass.

2° L - Great Western. A great base malt that can be used in single infusion mashes. Provides for a soft malt character in the finished beer. Used by a majority of the West Coast microbreweries as their base malt for multiple styles. This malt is also the first substitute for someone looking for 6-row malt.

A great base malt from the Northwest made from Harrington and Metcalf barley grown in the USA and malted in Minnesota at the Rahr malt house. Well modified and perfect for single infusion mashes. Clean flavor with a nice, floral aroma with a sweet taste make Rahr 2-row a fast growing malt of choice for many commercial brewers. Try this in your next beer and see the difference.

Weyermann® Abbey Malt® can be used for a wide variety of beers, but most commonly recommended for Abbey ales, Trappist beers, and a full range of Belgian style beers, including lambics and fruited beers. This highly friable base malt has pronounced malty aromas and assertive flavors of honey, nuts, and hints of chocolate. Recommended use up to 50% of your grain bill.

1.7-3.2L - This malt helps keep the mash in the correct pH range. It also adds a mild sour flavor. Must be mashed; use up to 10% in your mash.

3L Great Western. Same as the Domestic 2-row malt but has slightly more color and a drier flavor. This malt is more like the British Pale Malt.

20 °L - Briess Malting - European-style dark Munich Malt that provides clean, intensely malty flavor. Very Smooth with an intense maltiness. Typical styles are Oktoberest/Marzen, Bock-style, Belgian-style or any beer needing a more malty flavor and aroma.

The secret weapon in the British Ale Brewer’s arsenal, our aromatic malt has a slightly higher acidity to balance pH. Its complex sweetness with sour after-notes gives a magnificent mouthfeel. This, combined with intense malty notes and raisin, makes our Aromatic Malt a versatile product that can be used from as little as 5% to give warm honey aromas and up to 50% as a base malt for Dark Beers to give raisin and plum notes. Brings a beautiful brown depth of colour.

Weyermann® Barke® Pilsner malt is perfect for creating authentic lager style beers. It enhances body and mouthfeel substantially in the finished beer, while imparting intense malt aromas. What also sets Barke® Pilsner malt apart is it’s excellent process characteristics in the brew-house and during filtration, coupled with increased extract efficiency.

Suitable for Pilsners, Bavarian Helles, Lagers of various styles and “Kellerbier”.

A great base malt that can be used for a variety of purposes. All German Lagers, Czech pilsners and Belgian specialties.

Has a sharper flavor than other roasted grains. A dark malt for use in Porters and the occasional Stout. Often used to provide color without overpowering flavor that is characteristic of European-style dark beers.

488-563 °L - Viking Black Malt is produced by roasting pilsner malt. Final temperature is more than 392?F. The amylolytic activity of Black Malt is zero. The amount of fermentable extract is low. The flavor of Black Malt is harsh but less acrid than that of roasted barley. Burnt and smoky flavors are strong.

Black Malt is used in dark beers like stouts and porters, mainly for its strong coloring ability. Normally portions 1–2% give a remarkable increase in color without significant change in flavor. By raising the percentage of Black Malt in malt bill the changes in taste can be found quickly. Dosage rates more than 10% are rare.

Contributes color and rich, sharp flavor characteristic of Stouts and some Porters. Impacts foam color.

500L Hugh Baird - Unmalted roasted grain, it is the backbone of a Stout. Also a good grain to make red beers with, use 2-3 oz per 5 gallons for a nice red color.

500° L Briess Malting - This is a dehusked roasted malt that provides intense color without adding much (if any) astringency. This malt can add a subtle roasted flavor to a schwarzbier or Black IPA, or can be used sparingly to darken amber ales or porters.

4° L - light roast and mild sweetness flavor. This malt adds a creamy mouthfeel to the finished beer, and imparts a light blonde to golden color depending on usage level. Perfect for Stouts, Scotch Ales, Brown Ales, New England IPAs and any other beer where enhanced mouthfeel and toasty, oaty flavor is desired. Suggested usage level is 10 - 30% of the malt bill.

10% of malt bill - imparts light blonde hue. Subtle nutty and toasty aroma with notes of breakfast cereal.

20% of malt bill - imparts blonde hue. Roasted oat aroma with delicate toasty malt character and creamy mouthfeel.

30% of malt bill - imparts golden blonde hue. Pronounced toast oat aroma and roasted character. Full viscous body

This is a truly unique and effective malt. We dry aged our base malt in bourbon barrels, once aged we chocolate roasted it. The results have been phenomenal and we can't be more excited to get this malt to anyone who loves bourbon barrel aged anything but does't want to hassle with the process of barrel aging liquid or attempting to use oak chips/staves.

This malt can be used in place of your roast malts and will impart a complex and balanced bourbon barrel character, without the harsh bite or over aging staves can create.

300-400L

Heavily roasted with a dark chocolate color. Lends itself to deep flavors of nuttiness, black coffee and dark chocolate, oak, vanilla and bourbon.

135/165L Hugh Baird - Great malt that will provide deep color with a roasty, caramel sweetness.

50/60L Hugh Baird - Will provide a nice reddish color with a nice caramel sweetness.

70/80L Hugh Baird - Great English malt that will provide a darker range of color with some nice caramel sweetness.

California Select, recently rebranded as Pure California, is a 2-row malt that is a part of a new line of state-specific, I.P. (identity preserved) malts. These I.P. malts are perfect for brewers who wish to brew a beer with local ingredients. This California-Select malt contains barley that is solely grown in California. Average 2L in color. A clean, neutral malt perfect as a base for almost any style ale.

Helps to build the body of a beer, while also adding an improved malt aroma. A great specialty malt to be used in stouts, porters, and bocks. 130° L in color.

Weyermann® CARABELGE® is a drum-roasted caramel malt made from two-row German barley that can be used to deliver mild and restrained notes of caramel flavor and aroma, while also imparting notes of dried fruits and nuts.

300 - 375 L - Carafa® Special malts are de-husked prior to the roasting process, which leads to full flavored grain without the harsh bitterness and astringency typically associated with dark color grains. Up to 5% of grist.

413-450L Weyermann® - A German dark de-husked malt for authentic German dark Lagers such as Dunkles and Schwarzbiers. Can also be used and experimented with in other styles where a more mellow roasted grain flavor is desired. Carafa® is very similar to a debittered black malt.

488 - 563 L - Weyermann® Carafa® Special Type 3 is a dark-roasted specialty malt made from high-quality spring barley. Where malt-based bitterness is not desired, Weyermann® Carafa® Special Type 3 is a perfect fit. As the de-husked version of Carafa®, it produces rich color, body, flavor and aroma without the harsh flavors and astringency typical of dark-colored grains.

1.5L Weyermann® - Contributes the same to your beer as CaraPils® does - body, etc - but with a slightly sweet flavor. A few breweries are switching to this malt in place of CaraPils®. Definitely lends a more interesting flavor.

Our Caramalt is a sweet, chewy and heavenly malt. It contributes golden-hued colour enhancement and flavour enrichment from its mild toffee notes in Lagers and Extra Pale Ales. Due to its low colour, it’s incredibly versatile and can be used to enhance almost any beer style that needs a little sweetness.

38 °L - Viking Malt - Equivalent of a Crystal 40 malt, this Viking Caramel 100 tastes like sweet wort on brew day. The perfect choice to add a little maltiness to any style. Amazing in darker pale ales, amber or brown. Builds malty layers in darker lagers and stouts.
Viking Caramel Malts are made from green malt . A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention.

Compared to Cara Plus, Caramel Malts have a stronger character.

10° L Briess Malting - Our lightest colored Caramel available. The flavor has a candy-like sweetness with mild caramel character. This malt will add golden hues to a beer, creating a beautiful blonde or pilsner. Will also improve the head of a beer.

Also known as Briess Crystal 10L

120° L Briess Malting - Briess Caramel, or Crystal, 120L is used in Red Ales and in beers where you want a heavy caramel flavor contribution. Will contribute deep red hues to the color of your beer. We usually put 1/4 to 1/2 pound per five gallons in Bock beers.

60 °L - Viking Malt - Raisins, prunes, and brown sugar are flavors we get from this malt. Caramel 150 is the equivalent of Crystal or Caramel 60 in color but very different flavor. We love this malt and think it is dynamite in rich brown ales, killer in Dubbels, and perfect in any darker style where you want that rich background. By comparison Viking Caramel 100 has flavors of sweet wort which are more traditional in flavor but none of the sweet raisin in 150. On the other side, Caramel 200 still has raisin and prune but it is has the beginning of a burnt characteristic.

Viking Caramel Malts are made from green malt . A high degree of caramelization is characteristic of this malt. The amylolytic activity of Caramel Malts is zero. Maillard products formed in the process can act as antioxidants and contribute to flavor stability. Caramel Malts usually improve foam quality and head retention.

Caramel Malts are well suited for winter beers, ale-type beers and other aromatic beers like dark lagers and stouts. Small amounts can be used for color adjustment and flavor enrichment of pale lagers as well. Compared to Cara Plus, Caramel Malts have a stronger character.

The flavor has a candy-like sweetness with mild caramel character. Contributes golden hues to color.

Also known as Briess Crystal 20L

Caramel 40L is used in some Pale Ales and most Amber Ales. It can also be used in darker beers, as well, when you are looking for the benefit of Caramel malt and some color contribution, but not the caramel notes that the higher colored Caramel malts have.

60° L Briess Malting - Caramel 60L is used in some Pale Ales, Amber Ales, Brown Ales, and as the Caramel malt in many darker beers such as Porter and Stouts. Flavor is sweet with pronounced caramel characteristics. Contributes deep golden to red hues.

Also known as Briess Crystal 60L

60° L Briess Malting - A darker and more robust version of Caravienne. Amber to redish hues in color. The malt lends wonderful caramel, roasted, malty flavors to any beer. Excellent in IPA’s, Pale Ales, Oktoberfests and Porters. Also known as Caramunich.

BEST Caramel® Munich I is the lightest caramel malt in the BEST Caramel® Munich line. The malt aroma changes with increasing color depth of the products noticeably from caramel-sweetish towards nutty and reminiscent of almonds as well as slightly toasted bread crust. With the BEST Caramel® Munich line, rich and dark colors can be produced in the beer even with low proportions in the grain bill. Due to the special caramelization process, a very uniform caramel formation in the grain is achieved. This facilitates the brewing process and contributes to a pleasant aroma profile of the resulting beers.

Weyermann® CaraMunich® Type 1 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma. CaraMunich® Type 1 also add body and improve head retention. Suitable for use in all lager and ale styles of beer.

Weyermann® CARAMUNICH® Type 2 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma. CARAMUNICH® Type 2 also add body and improve head retention. Suitable for use in all lager and ale styles of beer.

Carapils adds body, mouthfeel and improves head retention by adding dextrines, proteins, non-starch polysaccharides, and other body-building compounds into your wort. Carapils is usually used at a level of 5% or less of your total all-grain malt bill. However it can be used at a higher rate in special cases, say if you are making a Session IPA, and are trying to simulate a higher gravity beer. Because of its extremely light color and neutral flavor it won't have much affect on the final color or flavor of your beer. Carapils belongs to a category of malts labeled as Dextrine, sometimes Dextrin, malts. We mention this because you might see either of these names in your recipe.

You can steep Carapils in an extract batch but will only get about 20% utilization, or 20% of the goodies of this malt dissolved into your beer. While not as complex as Carapils malt, for extract brewing some brewers prefer to use dextrin powder.

(15.6 - 19.3L) - Weyermann® - For any beer in which a reddish color is desired, such as Scotch Ales, Browns, and Bocks. It also provides a full body and a nice, malty aroma to the beer.

Dingemans Cara 20 (Caravienne) - 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. (19-27°L)

Château Monastique malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruit. Château Monastique malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored. Château Monastique malt is typically used as a small proportion of the grist in the production of beers requiring some substantial depth of color.

Suitable for pale ale beers, Abbey beers, brown porters and special beers, and in a diverse range of British beers. Up to 10% of the mix.

A very special Belgian dark malt, obtained through specific double roasting process.

131.8-169.3 °L - Viking Chocolate Light Malt is produced by roasting from pilsner malt. The amylolytic activity of Chocolate Malt is zero. The amount of fermentable extract is rather low. "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. Aromas and tastes of coffee and chocolate can be found and they are well balancing the overall taste.

Chocolate Malt is mainly included in Porters and Stouts, but it can also be used for any other dark colored beers like Dark Ales due to its strong coloring value. Chocolate Malt contributes roasted flavors and aromas with hints of dark chocolate and coffee in any beer. Already with rather low dosage portions a remarkable increase in color can be found together with changes in flavor and aroma. Typical dosage rate of Chocolate Malt is normally under 5–10%.

500 °L - Bairds Malt - Baird chocolate malt is typically used in Brown Ales, Porters and Stouts. When it comes to chocolate malt, a little can go a long way! Bairds chocolate malt will provide flavors of chocolate and coffee to your beer, with a slight astringency.

A dark roasted malt that presents a rich roasted, coffee taste. The chocolate flavor is very complementary when used in higher percentages in Porters, Stouts, Brown Ales, Dunkels and other dark beers. 350° L

William Crisp Chocolate Malt is a roasted specialty malt. It adds dark brown color and rich chocolate and coffee flavors. It has a smokey flavor and some bitterness, but is much mellower than black malt. Excellent for dark ales, porters, and stouts.

The flavor is slightly sweet. It is usually used in very light colored beers such as Pilsners and Pale Ales to add body, malt flavor and a little color.

30.09 °L - Fully modified and saccharified, then caramelized at high humidity and roasted. It provides a light reddish-amber color and a medium sweet, malty, caramel flavor in the beer. Regularly used in Pale Ales and Ambers to add color.

44.85 °L - Caramelized at high humidity and well roasted. Provides a red-amber color and a pronounced malty, toffee, caramel flavor in the beer. Perfect for Reds, Ambers and Porters. Can also be used in relatively small amounts to add adjust color.

William Crisp Crystal 60 begins to bring forth deeper colors like copper, amber, and even ruby. While assisting with mouthfeel, head retention, and body, this malt also imparts significant sweet and caramel flavors. While appropriate for all English Ale styles, this malt is also suitable for American IPA’s, Browns, and other medium to dark beer styles.

75L Great Western - Crystal 75L is used in some Amber Ales, Red Ales, Brown Ales, and as the Crystal malt in many darker beers such as Porter and Stouts.

Provides sweet, caramel flavors and a golden hue. William Crisp Crystal 45L provides more color, more sweetness and hints of caramel to the table. Much like other crystal malts, it also helps with head retention, mouthfeel and body. This malt goes a long way, and is well suited for American Pale Ales, English Ales and IPA’s of both descents.

Although similar to standard Munich malt, dark Munich will add quite a bit of color and a very strong malt flavor to your beer. A great malt to be incorporated into your darker lager recipes. Approximately 8-10° L in color.

Also known as Munich Type 2.

This is a European-style Munich Malt hybrid with a clean, big malty flavor with slight toasty notes. It works great for any beer that benefits from enhanced malty flavor.

A great way to add body and head retention to your homebrew. Used especially for stouts, flaked barley can be used across practically all beer styles and is an essential adjunct to have around the brewhouse.

Flaked Barley adds protein for body and head retention, without adding fermentable sugars to your wort the way you would with a wheat malt, which makes is great for tweaking the body/head characteristics of a recipe without changing the rest of the grain bill to accommodate a fermentable grain.

Add to your grist and mash just like any base malt.

These premier brewing oats from Briess Malting Company are the ideal oats for making that epic Oatmeal Stout. But they are not limited to Oatmeal Stouts, oats will add a silky texture to any beer you make! Experiment and leave us a review of what you used them in and how it came out. Since oats have a higher fat content you should not store them for an extended period of time. Good rule of thumb is to use them within six months.

Pregelatinized Rye Flakes contribute a clean, distinctive rye flavor. Use up to 40% as a cereal adjunct in the total grist to create a rye beer. It's recommended to start at 5-10% and increase in 5% increments because of the concentrated flavor of Rye Flakes

For making Witbiers and other specialties. Helps with head retention in all beers. Will leave a slight haze. Can also be used in place of unmalted wheat in many recipes.

An excellent Pilsner grain that has been malted in the traditional Bohemian fashion. Floor Malted Bohemian Pilsner is a slightly under-modified malt, with a complex malt flavor. We definitely recommend adding this into your next Pilsner recipe! Approximately 1.7-2° L in color.

5-7L Weyermann® - To increase body, aroma, malty sweetness and a slight biscuit flavor. A great reason to do mini-mashing or all grain brewing. This malt contains about half the enzyme potential of 2-row malt, which is enough to self convert in a mash. It can be steeped in an extract brew to achieve some of the flavor contribution, but will not add any sugars in a steep.

This is a must malt if you looking to construct a true European-style lager.

1.7 - 2.4 L - Perfect base for any wheat beer style, especially hefeweizen. Contributes little color and robust, malty-sweet flavor with notes of bread, nuts, toffee and light caramel. Wheat malts high protein content contributes to body and head.

A classic German Pilsner malt that is a great base for all German Lagers as well as Belgian beers. German Pilsner malt will contribute a substantial body and mouthfeel when used as a base malt. (1.6°L)

3.5 L - Weyermann® - Not quite as intense as Munich, but a great background builder or even base for German Lagers, Kolsches, Alts, and even light American ales. Enzyme potential is between Munich and 2-row. Must be mashed.

1.1 L Simpsons - Golden Promise Malt grown in Scotland produces a clear, sweet wort that is the go to choice for Scotch Ales. Tasted raw it has a bit more sweetness than Maris Otter which has more a bready richness. Can be amazing in Pale Ales or IPA's where you want a malty base to fuse with the hops (Yum!). Also try it as a smaller percentage in any recipe to add complexity.

3.5° L - This is a superb example of a classic malt. Less sweet than Pale Ale Malt, it is a rich malty 2-Row base malt that offers complexity and depth with a toasted note at the finish for your classic Vienna, Oktoberfest and Marzen beers. Goldpils® Vienna Malt is less modified than Pale Ale Malt and less intensely kilned than Munich Malts. As a result it delivers malty flavor with less sweetness than Pale Ale Malt and less color than Munich Malts. You can use this malt at up to 100% for tradtional Geramn Lagers and rich, full flavored dark beers. It can also be used to provide a delicious maltiness to IPA's, where we suggesting using GoldPils as 10% of your overall grain bill.

1.2 - 1.5 °L - BestMalz Heidelberg is a German 2-row spring barley malted for lightest color. A great base malt for the palest lagers. It has excellent enzyme contribution, and creates a bright and high foaming beer. Use 100% of grist.

Honey Malt from Gambrinus. Add for a sweet, nutty and slightly toasted flavor. Good choice in Brown and Special Ales. Aroma is reminiscent of honey, hence the name. Effective flavor contribution from steeping.

Try these Red and Blue Frosted Fruit Rolls and save a box for your collection.

A portion of the proceeds benefit Oishei Children's Hospital of Buffalo.

Maiden Voyage is the first batch of malt produced at Admiral’s malthouse. Its pioneering journey through steep, floor and kiln was not without mishap, but we are proud of the final result. Maiden Voyage is a pale malt with light golden color, a robust earthy and sweet aroma, and subtle biscuity flavor.

3.7° L Briess Malting - For German style Roggen beers and whatever else you can dream up. Will leave a slight haze. Has a unique fruity, spicy flavor. Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist. Must be mashed.

Maris Otter is a British barley malt variety known for producing beers with a full malty flavor. Plump kernels with great extraction. (2.5-3.5°L)

Crisp No. 19 Maris Otter Malt (formerly Gleneagles Maris Otter) is an heirloom varietal that is World renowned for its deep, rich flavor. It is considered Heirloom because it is an old variety with a very low yield of 1.5-2 tons per acre. Modern varietals now produce up to 4 tons per acre. Why do farmers grow Maris Otter when new high-yield, disease resistant varietals are available? Because Craft Brewers around the World are willing to pay a premium for the complex, authentic pub flavor that Maris Otter provides.

Please note this is the distinguished Glen Eagles version of Crisp Maris Otter. Crisp produces two types of the Maris Otter malt. A regular version malted in modern silos and this exclusive Glen Eagles version of their Maris Otter that is floor malted by hand in the traditional way. This malt is obviously great for all English style Ales but is perfectly suited for any beer where you want a rich, bready malt flavor.

3.0 - 4.0° L

2.3 - 3.0L Fawcett Malting - Maris Otter has long been the favorite of English brewers for its brewhouse performance and rich, slightly nutty flavor. An excellent malt for any English beer style. All of Fawcett’s Maris Otter malt is still produced in their traditional floor malting fashion.

This fine base malt will easily convert with a single infusion mash and produce an orange-tinged golden wort with a unique rich, slightly nutty flavor. Maris Otter remains one of the most popular malt varieties available for the serious homebrewer that adds strong cereal, biscuit and nutty notes in beer. Brewers looking for extra malt flavor should consider this traditional malt.

It is usual for malting barley varieties to be grown for typically five to ten years until they are superseded by newer, higher-yielding and more robust varieties. Maris Otter however is the exception. Although there have been many varieties with higher yields and extracts, none have managed to remove Maris Otter from its position as the best known and longest surviving heritage variety. Its characteristic taste and outstanding processability, coupled with its historic significance make this a variety likely to remain a craft brewing favorite for many years to come.

5-7L Weyermann® - To increase body, aroma, malty sweetness and a slight biscuit flavor. A great reason to do mini-mashing or all grain brewing. This malt contains about half the enzyme potential of 2-row malt, which is enough to self convert in a mash. It can be steeped in an extract brew to achieve some of the flavor contribution, but will not add any sugars in a steep.

This is a must malt if you looking to construct a true European-style lager.

8.1-9.6 °L - Viking. When we eat this malt we think Bock beer and then we want to drink Bock beer! Its delicious and unique. Tons of melanoidins going on here. Lots of rich malt sweetness.

One commercial brewery is using it for Dark Sours....yum.

Viking Munich Malt is ideal malt for dark lagers, festival beers and bocks for underlining malty flavors and full bodied taste. The decreased enzyme activities have to be taken into consideration when designing the brewing recipe.

200-250L. Half as dark as chocolate, this grain imparts a softer flavor than it's counterpart. Still great to use in classic dark beers.

2-3L - Simpson - Smoked with Peat Moss, this malt is perfect for use in Scotch Ales. Use of this malt will provide a nice spicy, smokey aroma and flavor to your beer.

This Pilsner malt is the perfect choice for creating premium lagers, light ales, or as a light, flavorful base to your next homebrew.

Pelton (pronounced - \pel·tin\) produces a complex, slightly grassy, and crisp wort which comes from the small terroir in Central Oregon where the Mecca Grade Estate family farm and malthouse is located. Mecca grows their unique heirloom variety of barley inside a 2 mile radius around their own malthouse. Inside their malthouse, their processing innovation of Mechanically Floor Malting producing a consistency and depth of flavor that creates a premium, artisan line of malts. 1.8°L

Rice hulls offer a natural, easy way to help prevent a stuck mash!

Rice Hulls are used to aid in filterability when you’re doing all-grain brewing with a high percentage of wheat or oats, or if you have had lautering problems. They do not impart any flavor to the finished beer. Use at a percentage not greater than 5% of the total grain bill. Typical dosage is 1/2 lb in a 5 gallon batch.

Contributes color and rich, sharp flavor characteristic of Stouts and some Porters. Impacts foam color.

Min. 338 °L - Viking Roasted Barley is produced by roasting good quality malting barley grains. The roasting process is similar to that of Black Malt with extra care taken to not burn the grain. Final temperature is more than 392°F. The flavor of Roasted Barley is harsh and more bitter than that of black malt. Burnt and smoky flavors are strong.

Roasted Barley is used in dark beers like stouts and porters, mainly for its strong coloring ability. Roasted barley will impart a dry flavor and substantial color.

Special B - Belgian. - Unique double drying process imparts a heavy caramel taste and is often credited with the raisin-like flavor of some Belgian abbey ales. (140-155°L)

50° L Briess Malting - Special Roast malt is know for its intense biscuit like flavors that have been described as tasting like bran flakes and Sourdough bread. Similar to Victory Malt, which color is 28 Lovibund, Special Roast is even more intense and with a darker color that registers at 40 degrees on the Lovibund scale.

Use it at around 10% of your recipe to get the signature Sourdough flavor that many brewers appreciate in ambers, browns, porters and stouts. Use a smaller percentage to add the bran/biscuit complexity to IPA's, Marzen/Octoberfests, or any other style where you want to add some unique flavors and layered depth.

This malt is drum roasted and is included is the category of malts called Biscuit Malts.

Premium, European-style Pilsen craft malt for all beer styles. It has a high extract, moderate enzymes, and FAN for controllable, consistent processing.

Torrified wheat is a pre-gelatinized unmalted brewers wheat that can be used as a cereal grain/adjunct in the mash, and can replace malted wheat if you desire. Increases body and head retention, as well as adding a very slight toasted flavor. We recommend using Rice Hulls with this grain to avoid a stuck mash.

A very light colored Wheat malt. The great thing about this malt is that the kernels are big (unlike some other varieties of Wheat so you do not have to readjust your mill from the standard 2-row setting.

Rahr White Wheat is a pale wheat malt made from North American soft winter white wheat. Pale wheat malt has the sweet malty flavor of other malted grains, but with a hint of fruitiness. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can improve head formation and retention, depending upon the other grist constituents. White wheat is easier to mill than red wheat, and more conducive to the haze characteristic of Belgian white beers. Rahr White Wheat is suitable for all wheat-style beers.