US 2-Row Pale Malt
(Domestic)

1.037-1.038

1.8 Lov.

Common name: Klages.

A variety of malt that forms two seed rows along the stem on the grain head. Well modified with a high diastatic power allows mashing with up to 35% grain adjuncts. Because it is high in diastatic power, well modified and fairly neutral, 2-Row makes an excellent base malt and is known as the "workhorse" of many recipes. The basic malt for brewing all grain beers from scratch.

• Protein rest recommended to avoid chill-haze.
• Greater starch per weight ratio than 6-Row.
• Produces virtually no sulphur flavors associated with Pilsner malts.
• Best for both American Lager and Ale styles, Klages lends itself well to all beer styles.

6-Row Pale Malt
(Domestic)

SG 1.035

1.8 Lov.

This malt variety forms six distinct seed rows on the grain head. Very high diastatic power allows mashing with up to 60% grain adjuncts, great if added diastatic strength is needed in a recipe. 6-Row also has greater husks per weight ratio than 2-Row, so could be better for mashing with huskless grain (like wheat).

• Protein rest recommended to avoid chill-haze.
• Higher in enzymes than 2-row, making it useful with low-enzyme adjuncts; intended for high-adjunct American beers.
• High in protein, which can lead to increased trub as well as haze problems in finished beer.
• Grainy flavor, rather than malty. Many brewers feel 2-row is mellower.

German Pilsner Malt
(2-Row, Pilsner Malt)

1.037

1.6-1.8 Lov.

A quality German 2-row pale malt. Produces a smooth, grainy flavor. Best for German Lagers and Alt Beers.

• Sufficient enzymes to convert its own starch and 15–20% adjuncts.
• Infusion mash ok; decoction gives slightly higher color, malt flavor and yield.
• Produces sulphur flavors (from dimethyl sulfide) typical of lagers; more intense in the German malt.

English Pale Malt
(European 2-Row)

1.038

2.5 Lov.

Fully modified British malt, easily converted by a single temperature mash. Preferred by many brewers for full flavored English ales. This pale ale malt has undergone higher kilning than Klages (Domestic 2-row) and is lower in diastatic power so keep adjuncts to a lower fraction of grain bill (preferably 15 % or less).

• Higher color and malt character than North American pale malt and European and pilsner malts.
• Produces virtually no sulphur flavors associated with Pilsner malts.
• Well suited to single-temperature infusion mash
• Used to produce traditional English and Scottish style ales.

Canadian Pale Malt
(Canadian 2-Row)

1.037

1.9-2.0 Lov.

European style base malt for any beer.

• Very low protein giving better extract, and finished beer is less likely to have a haze.
• Good "all-purpose" malt for brewing in a variety of styles.

Belgian Pilsner Malt
(European 2-Row)

1.037

1.8 Lov.

An excellent base malt for many styles, including full flavored Lagers, Belgian Ales and Belgian Wheat beers.

• Light color, malty flavor.
• Excellent for pilsners, dubbels, tripels, whites and specialty ales.

Belgian Pale
(European 2-Row)

1.038

3.25 Lov.

Although this malt is Belgian, it has classic English character (very similar to Maris Otter). Well suited to both Belgian and English ale brewing.

• Higher color and malt character than North American and pilsner malts.
• Produces virtually no sulphur flavors, such as those associated with Pilsner malts.
• Sufficient enzymes to convert its own starch and 10–15% adjuncts
• Commonly used as a base malt for any Belgian style beer with full body.

Maris Otter Pale Malt

(European 2-row)

1.038

3.5-4.5 Lov.

A premium base malt for any beer, this variety of barley has long been the favorite of the English brewers for its rich flavor and very forgiving brewing performance. In the field, it is lower yielding than the more modern varieties, so it is grown under contract to many malt houses in the UK. In the brewhouse, excellent yields and efficient run-off make it the malt of choice for producing English style beers. This malt is produced in traditional floor malting or Saladin boxes.

·         Use up to 100% of total grist.

Mild Ale Malt

(European 2-row)

1.037

2.3-3.2 Lov.

Once a very commonly used grain for the production of British Mild, this grain is less frequently used in modern brewing. Dry, nutty malty flavor. Promotes body.

• Enough enzymes to convert itself and a small portion (10%) of adjuncts.
• Used in English mild ales, barleywines, old ales.

Acidulated (Sauer) Malt

(European 2-row)

1.033

1.7-2.8 Lov.

Malt that contains high levels of lactic acid. This leads to a better mash working , intensified fermentation, lighter Pilsner color, improved flavor stability, and "well-rounded" beer flavor.

·         Helps to reduces pH of the wort.

·         Best for use in making Pilsner, Light Beer, "Schankbier,” and Wheat Beer. Sometimes used for lambics, sour mash beers, and Irish stout.

·         Use up to 10% of total grist.

Golden Promise

(European 2-row)

1.038

2-4 Lov.

Scottish pale malt. A superior base malt for all Scottish beers, as well as most English style ales.

• Use as up to 100% of grist.
• Superior, rounded malty flavor makes this malt an excellent choice for Bitters and other English-style ales.
• Producers: Thomas Fawcett.

Wheat Malt
(Domestic)

1.038

2 Lov.

Use to make wheat and weizen beers at 40-60% for wheat and 35-65% for Bavarian weizens. In small amounts (about 3-6 %), aids in head retention to any beer without altering final flavor. Often combined with high enzyme malts such as Klages.

• Use with a highly modified malt to insure sufficient diastatic enzymes.
• Protein rest highly recommended due to very high protein content.
• Imparts a malty, grainy flavor. Excellent for American wheat beers, weizenbocks and doppelbocks.
  
   

Light Wheat
(German Wheat Malt)

1.039

1.5-2.3 Lov

German Wheat malt is the perfect ingredient for Weiss, Weizen and Berliner Weiss beers. Blended in proportions of 20 to 70% with pale malts, weizen malt is the perfect companion for German wheat strains for a full flavored, classic wheat beer. In Germany, a weizen must be of at least 50% wheat malt, as measured in the final beer. This means if a weizen is made of 55% wheat, and subsequently krausened with say Helles krausen, the amount of krausen must not reduce the final proportion of wheat to below 50%.

• Lighter colour & flavor than domestic wheat malt, making it a better choice than domestic for continental styles (hefe-weizen, dunkelweizen, Belgian Wit).
• More highly modified than domestic wheat.
• Imported varieties have lower protein levels.
• Light flavor and creamy head.

Dark Wheat

(German Wheat Malt)

1.039

6-8 Lov

Similar to Light Wheat in flavor, but produces a darker, slightly more malt beer. The perfect ingredient for Dunkelweizen and Weizenbock beers.

• Darker colour & flavor than domestic wheat malt, making it a better choice than lighter strains for dunkelweizen.
• More highly modified than domestic wheat.
• Imported varieties have lower protein levels.
• Light flavor and creamy head.

Belgian Unmalted
Wheat

An unmalted grain used in Wit biers at 45% of grist and in Lambics at 30%. Key ingredient in Belgian ales and witbiers. Mashed with high diastatic malts at up to 50% for a rich, grainy high protein "double shine" and earthy, bread flavor only obtained by the use of unmalted wheat berries.

Caramel Wheat

1.035

38-53

For dark ales, hefeweizen, dunkelweizen, wheat bocks and doppelbocks. 

Rye Malt

1.029

2.8-4.3

Dry, rye flavor and character. Sufficient enzymes to self-convert, so it can use as base malt.

• For seasonal beers, roggenbier and ales.

German Vienna Malt
(Weiner)

1.035

2.3-3.6 Lov.

German Vienna is high in diastatic power, meaning you can use it as 100% of the total grist for a fuller, deeper malt flavor and aroma. The flavor is rich, aromatic, malty, and grainy, and the grain provides deep golden color. Can replace pale malt as base malt.

• Favored styles: Dortmunder, Maibocks, Vienna, and Marzen beers, as well as Golden Ales and Amber lagers.
• Can be used at up to 100% of total grist.
• For Pilsner beers, use 10 - 30% Vienna Malt for color and malty flavor.
• For amber beers, use 60 - 90% Vienna Malt along with a percentage of Crystal Malt.

Vienna Malt
(Domestic)

(Lightly kilned)

1.035

3.5-4 Lov.

A rich, aromatic malt that is kiln dried at a higher temperature than pale malt yet still retains sufficient enzyme power for use as 60 to 100% of total mash grist. Domestic Vienna has similar characteristics to German Vienna, but is slightly darker. Can be used in place of standard Brewers Malt as the base malt in a brew. This malt contributes a slightly more malty, grainy flavor and a slightly deeper golden color than standard Brewers Malt.

·         Increases malty flavor, lends a deep color and provides balance. Use in Vienna, Marzen and Oktoberfest, as well as ales.

·         The increased malty flavor also balances nicely with higher-hopped, higher-colored and fuller-bodied beers.

·         May be used as a base for all beer styles.

• Sufficient enzyme power for use as 60 to 100% of total mash.

Münich Dark Malt
(German Munchener)

1.034

8.0-9.9 Lov.

A true Munich variety that has undergone higher kilning than the pale malt. German Munich still retains sufficient enzymes for 100% of the grist, or it can be used at the rate of 20 to 75 % of the total malt content in Lagers for its full, malty flavor and aroma. Higher diastatic power than US Munich, making it more suitable than US Munich for the production of beers that use large amounts of Munich malt (85% or more).

• Gives deep colour and rich, full malt character

• Provides enhanced dark beer body and aroma.
• Can be used at up to 100% of total grist.
• Essential malt for Oktoberfest and Vienna style beers. Useful in making Dark Ales and Lagers, Bock beer, Oktoberfest, Stout, Schwarzbier, Brown Ales and Amber beers.

Münich Light Malt
(German Munchener)

1.034

5.1-6.2

A true Munich variety that has undergone higher kilning than the pale malt. German Munich still retains sufficient enzymes for 100% of the grist, or it can be used at the rate of 20 to 75 % of the total malt content in Lagers for its full, malty flavor and aroma. Higher diastatic power than US Munich, making it more suitable than US Munich for the production of beers that use large amounts of Munich malt (85% or more).

• Gives deep colour and rich, full malt character

• Provides enhanced dark beer body and aroma, and a malty, nutty flavor.
• Can be used at up to 100% of total grist.
• Essential malt for Oktoberfest and Vienna style beers. Useful in making Dark Ales and Lagers, Bock beer, Oktoberfest, Stout, Schwarzbier, Brown Ales and Amber beers.

Münich Malt
(Domestic)

1.034

8-12 Lov.

Darker than German Light Munich malt, Domestic Munich adds a deeper color and fuller malt profile. An excellent choice for Dark and amber lagers, blend Munich with German Pils or Klages at the rate of 10 to 60% of the total grist. It adds a pronounced malty, grainy flavor to beers without adding non-fermentables or affecting the foam stability and body. Small amounts added to the mash-in will improve the malty flavor and give a richer color to low gravity brews. If Munich is going to make up large portion of grist, continental Munich (see above) is better choice.

• Similar to continental Munich, but darker. Provides a modest color increase toward the golden to orange hues.
• Used in small quantities will intensify beer's malt character

• Sweet, toasted flavor and aroma.
• Excellent malt for Oktoberfests and malty styles. Essential ingredient in German Bock beers.
• Darker grades of Munich are available from continental maltsters.

Victory Malt
(Aroma & flavor malt)

1.034

25 Lov.

A unique, lightly roasted malt that provides a warm biscuity/toasted character to Ales and Lagers. Use 5 to 15 % to add a fuller flavor and aroma to Ales, Porters and full flavored, dark Lagers where a bigger malt character is desired without crystal malt sweetness.

• An essential aroma and flavor malt.
• Similar to Biscuit in the toasted aromas and flavors, but not roasted.
• Provides a deep golden to brown color.
• An excellent addition to brown ales, IPAs and Scottish ales.

Aromatic
(Mildly Kilned)

1.036

25 Lov.

Used at rates of up to 10%, Aromatic malt will lend a distinct, almost exaggerated malt aroma and flavor to the finished Ales and Lagers. Aromatic malt also has a rich color and is high in diastatic power for aid in starch conversion. As the name suggests, imparts powerful malty aromatics to a beer. At 25 Lov., it is grouped in the upper end of the "Munich" category. It can handle conversion by itself, with a diastatic power of 29, as compared to Munich with a DP of 50 and Pils with a DP of 105.

Aromatic (DeWolf-Cosyns—Bel.); 25ºL

• Gives a strong, rich malt aroma and a rich color.
• Enough diastatic power to convert itself (but not recommended as more than 15% of mash, given distinct and strong malt character)
• Use in brown ales, Belgian dubbels and triples.

Melanoidin Malt
(Mildly Kilned)

1.033

23-31

Another high-kilned malt that imparts a rich, exaggerated malt aroma to a beer, as well as a rich flavor. A product of Weyermann, Melanoidin is used to improved flavor stability, fullness and rounding of the beer color. Improved red color of beer.

• Essentially, another name for Aromatic.
• Excellent for amber lagers and ales, dark lagers and ales, Scottish ales and even Barleywines.

10 L Crystal
(Caramel)

1.033-35

10 Lov.

This Light Crystal malt will lend body and mouthfeel with a minimum of color, much like Carapils, but with a light caramel sweetness.

• Domestic versions typically made from 6-row malt (unless otherwise labeled). European versions often made from 2-row.
• Imparts body, and a sweet, mild caramel flavor and a golden color.
• Use in light lagers and light ales.

20 L Crystal
(Caramel)

1.033-35

20 Lov.

This Light Crystal malt will lend body and mouthfeel with a minimum of color, much like Carapils, but with a light caramel sweetness.

• Domestic versions typically made from 6-row malt (unless otherwise labeled). European versions often made from 2-row.
• Imparts body, and a sweet, mild caramel flavor and a golden color.
• Use in light lagers and light ales.

30 L Crystal
(Caramel)

1.033-35

30 Lov.

This Light Crystal malt will lend body and mouthfeel with a minimum of color, much like Carapils, but with a light caramel sweetness.

• Domestic versions typically made from 6-row malt (unless otherwise labeled). European versions often made from 2-row.
• Imparts body, and a sweet, mild caramel flavor and a golden color.
• Use in light lagers and light ales.

40 L Crystal
(Caramel)

1.033-35

40 Lov.

This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body. As with all Crystal malts, the character of this malt is contributed by unfermentable crystallized sugars produced by a special process Called "stewing.” Crystal 40 is a mainstay malt in brewing of all types of ales.

• Domestic versions typically made from 6-row malt (unless otherwise labeled). European versions often made from 2-row.
• Imparts body, sweet, mild caramel flavor and a light red color.
• Often used in red and amber ales. It can be used in British and American ales, and in conjunction with other malts in Belgian ales and German lagers.

60 L Crystal
(Caramel)

1.033-35

60 Lov.

This Medium Crystal malt will lend a well rounded caramel flavor, color and sweetness. This Crystal malt is a good choice if you're not sure which variety to use. Contributes medium caramel flavor & color, increased sweetness, some toffee character.

• Domestic versions typically made from 6-row malt (unless otherwise labeled). European versions often made from 2-row.
• Imparts body, sweet caramel flavor, deep golden to red color.
• For dark amber or brown ales.

80 L Crystal
(Caramel)

1.033-35

80 Lov.

This medium crystal malt will lend a pronounced caramel flavor, color and sweetness.

• Domestic versions typically made from 6-row malt (unless otherwise labeled). European versions often made from 2-row.
• Imparts body, sweet, smooth caramel flavor and a red to deep red color.
• For porters, old ales. 

90 L Crystal
(Caramel)

1.033-35

90 Lov.

This medium crystal malt will lend a pronounced caramel flavor, color and sweetness.

• Domestic versions typically made from 6-row malt (unless otherwise labeled). European versions often made from 2-row.
• Imparts body, pronounced caramel flavor and a deep red color.
• For stouts, porters and black beers.

120 L Crystal
(Caramel)

1.033-35

120 Lov.

Dark Crystal will lend a complex sharp caramel flavor and aroma to beers when used in large quantities. Used in smaller quantities this malt will add color and slight sweetness to beers, while heavier concentrations are well suited to strong beers. Has a complex bitter-sweet caramel flavor and aroma.

• Domestic versions typically made from 6-row malt (unless otherwise labeled). European versions often made from 2-row.
• Imparts body, pronounced caramel flavor and a deep red color.
• For stouts, porters, black beers, barleywines and old ales.

German
Light Crystal
(Caramel)

1.033-1.035

8-20 Lov.

German Caramel malt adds balance and body to pilsner styles. Sometimes called CaraHell.

• Gives pale beers fuller and more balanced flavor, and improved body, with very little effect on color.

• Add to light colored lagers and ales for body, including hefeweizen, pale ale, golden ale, Oktoberfest.

German
Medium Crystal
(Caramel)

1.033-1.035

42-60 Lov.

German Caramel malt adds color, sweetness and body to lagers styles. Use 3 to 20% of German Caramel malt to add color, sweetness and body to European lagers Viennas and Marzen/Oktoberfest lagers. Will also lend a well rounded caramel flavor, color and sweetness to ales.

• Adds sweetness, color and body to full, deeper-colored lagers, such as Vienna and Oktoberfest.

German
Dark Crystal
(Caramel Malt)

1.033-1.035

90-110 Lov.

German Caramel malt imparts a very pronounced sharp caramel color, and body to dark lagers styles.

•  Adds caramel flavor, deep color and body to full, deeper-colored lagers, such as Vienna and Oktoberfest, Bocks and Doppelbocks.

English Crystal
(Caramel)

1.033-1.035 

17 Lov.

Also known as Light CaraStan, adds a light color and a light, toffee/sweet flavor.

• Use 5 to 20% English Crystal to add color and a light, toffee/sweet flavor.

·         Good for Bitters and Pale Ales.

English Crystal
(Caramel)

1.033-1.035 

37 Lov.

Also known as CaraStan, add color and a full, toffee/sweet flavor.

• Use 5 to 20% English Crystal to add color and a full, toffee/sweet flavor.
• Good for Bitters, Pale Ales and Porters.

English Crystal
(Caramel)

1.033-1.035 

55 Lov.

Add slightly more color and a fuller, toffee/sweet flavor. Good for darker Ales.

• Sweet caramel flavor, adds mouthfeel and head retention.
• For pale or amber ales.

English Crystal
(Caramel)

1.033-1.035 

80 Lov.

Add deep amber color and a strong, toffee/sweet flavor.

• Sweet caramel flavor, adds mouthfeel and head retention.
• For pale or amber ales.

English Crystal
(Caramel)

1.033-1.035 

140 Lov.

Adds a deep reddish color and a rich highly caramelized, roasted flavor.

• Sweet caramel flavor, adds mouthfeel and head retention.
• For pale or amber ales.

Scottish Crystal
(Caramel)

1.033-1.035 

90 Lov.

Will lend a deep amber to red color and a full bodied, toasted/caramel like flavor.

·         For Scottish and European ales.

Belgian CaraVienne
(Caramel)

1.034

21-22 Lov.

CaraVienne 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, and is an excellent all purpose caramel malt. Impart a rich, caramel-sweet aroma and promotes a fuller flavor. Can be used in high percentages (up to 15%) without leaving the beer too caramel/sweet. Produces same kind of caramel sweetness as crystal/caramel malts, with addition of subtle toasted flavors.

·         Imparts a rich, caramel-sweet aroma to the wort and promotes a fuller flavored beer with soft, smooth finish.

·         Good to use in conjunction with Munich malts and Pils malt for a Maerzen base.

·         Also good for use in many Belgian style ales, in conjunction with other Belgian color malts. Common in lighter Abbey or Trappist style ales.

Belgian CaraMünich
(Caramel)

1.033

60-72 Lov.

Use CaraMünich for a deeper color, caramelized sugars and contribute a rich malt aroma. 5 to 15% will also lend a fuller flavor, contribute to foam stability, add unfermentable, caramelized sugars and contribute a rich malt aroma. Excellent malt to use as a supplement to other caramel malts.

CaraMunich (DeWolf-Cosyns—Bel.); 72°L

• Darker, more robust version of CaraVienne, with a rich malt aroma, producing fuller-flavored beers with soft smooth finish.
• Caramel, full flavor, copper color.
• Good for Belgian ales, German smoked and bocks. Commonly used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt.

Belgian Special B
(Caramel)

 1.030

130-220 Lov.

This very dark crystal with toasted, toffee-ish flavors is unique to the Belgians. It has a very highly caramelized and nutty flavor. Small quantities appropriate in many beers, especially British or Belgian ales; larger amounts produce winey/ raisin-y flavors appropriate to a barley wine.

• Extreme caramel aroma and flavor. Raisin and dark fruit flavors too.
• For dark Abbey beers and other dark beers. Key ingredient in Belgian Dubbels.

Amber Malt

1.032

20-30 Lov.

Unlike Crystal, 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 without considerable roasted flavors.

·         Imparts a dry, biscuit flavor.

·         Used in British milds, old ales, brown ales, nut brown ales.

Biscuit Malt
(Pale Roast)

1.035

23-25 Lov.

Biscuit is a unique malt that’s lightly roasted, lending the subtle properties of black and chocolate malts. Used at the rate of 3 to 15 %, it is designed to improve the “bread & biscuits,” or toasted flavor and aroma characteristics to Lagers and Ales.

• Distinct dry, grainy biscuit flavor and aroma (reminiscent of hard tack). Dry finish.
• Increases body.
• Commonly used in a wide range of Belgian beers.

Special Roast
(Aroma & flavor malt)

1.035

50 Lov.

Pale roasted to lend an unmistakable, toasted malt flavor and aroma and amber, red-orange color to beer. At the rate of 3 to 10% Special Roast is an excellent addition to ales and lagers.

·         Provides a deep golden to brown color for ales.

·         Use in many darker ales and lagers, including Vienna, Märzen and Alt beers.

Chocolate Malt (domestic)
(Roasted malt)

1.034

350 Lov.

Being the least roasted of the black malts, chocolate malt will add a dark color and pleasant roast flavor. Small quantities lend a nutty flavor and deep, ruby red color while higher amounts lend a black color and smooth, roasted flavor. Use 3 to 12%.

• Use in all types to adjust color and add nutty, toasted, chocolate-like flavor.

• Essential ingredient in Porters, along with Caramel malts. Used in smaller quantities in Brown ales, old ales, dark lagers and some Barleywines.

Chocolate Malt (UK)
(Brown malt)

1.034

400-475 Lov.

A little darker than domestic Chocolate malt yet it has a slightly smoother character in the roast flavor and aroma profiles. Gives dark beers smooth, toasted, nutty flavor; possesses some sweetness; has a redder color than other dark-roasted malts. Highly recommended.

• Use in all types to adjust color and add nutty, toasted, chocolate-like flavor.

• Ideal for British Porters and Brown or Mild Ales and even Stouts.

Roast Barley, US
(Black, Unmalted Barley)

1.025

300-500 Lov.

Essential ingredient in Stouts. Small amounts are OK in Porters, provided they don’t overpower the chocolate/caramel notes. Use 10 to 12% to impart a distinct, roasted flavor to Stouts. Other dark beers also benefit from smaller quantities (2 – 6%). Because it is unmalted, has a dry, sharp, bitter flavor with no sweetness distinct black color, rather than brown-red of chocolate and black malts.

• Dry, grainy, roasted, coffee flavor and a distinct black color.
• Improves body and head retention.
• For stouts, porters, and Scottish ales. Rarely used in any Belgian ales or German Lagers.

Roast Barley, UK
(Black, Unmalted Barley)

1.025

500-680 Lov.

Essential ingredient in Stouts. Small amounts are OK in Porters, provided they don’t overpower the chocolate/caramel notes. Use 10 to 12% to impart a distinct, roasted flavor to Stouts. Other dark beers also benefit from smaller quantities (2 – 6%). Because it is unmalted, has a dry, sharp, bitter flavor with no sweetness distinct black color, rather than brown-red of chocolate and black malts. British variety tends to be dryer and bitterer than domestic variety.

• Dry, grainy, roasted, coffee flavor and a distinct black color.
• Improves body and head retention, promotes lighter colored head.
• For stouts, porters, and Scottish ales. Rarely used in any Belgian ales or German Lagers.

Black Patent
(Highly roasted black malt)

1.026

500-600 Lov.

The darkest of all malts, use sparingly to add deep color and roast-charcoal flavor. Use no more than 1 to 3%. Best used in trace amounts only, for color. Almost any contribution that Black Patent gives to beer can be obtained from using another malt with less harsh flavor impacts.

• Intense carbonized, burnt caramel, biscuity, woody flavor; intense burnt aroma. Dry, burnt, chalky character.  
• Best used for color, rather than flavor, in small amounts.
• Provides color and sharp flavor in stouts and porters. Some use in brown ales and dark lagers.

Carafa I

1.038

300-340 Lov.

De-Husked Carafa I Malt, produced from de-husked barley malt, adds aroma, color and body, with a milder, smoother flavor than achieved with whole grains. Can be used at 1 - 5% total grist.

·         Gives a deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.

Carafa II

1.038

375-450 Lov.

De-Husked Carafa II Malt, produced from de-husked barley malt, adds aroma, color and body, with a milder, smoother flavor than achieved with whole grains. Can be used at 1 - 5% total grist.

·         Gives a deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.

Carafa III

1.038

450-490 Lov.

 

De-Husked Carafa III Malt, produced from de-husked barley malt, adds aroma, color and body, with a milder, smoother flavor than achieved with whole grains. Can be used at 1 - 5% total grist.

·         Gives a deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.

Chocolate Wheat Malt

1.038

375-450 Lov.

Intense aroma; improves color.

• For dark ales, alt, dark wheat, stout and porter.

Chocolate Rye Malt

1.030

190-300 Lov.

Enhances aroma of dark ales and improves color.

• For dunkel rye wheat beers and dark ales. 

Honey Malt (Brumalt)

1.037

18°-30° Lov

Honey malt is the best description for the unique European malt known as brumalt. Its intense malt sweetness makes it perfect for any specialty beer. Devoid of astringent roast flavors. Superb for improving/increasing aroma and color of darker beers without introducing astringent roast flavors

• Intense, sweet honeyish aroma & flavor.

·         Enough diastatic power to self-convert. Must be mashed to produce fermentables, but extract brewers can steep for flavor and aroma

·         Good for giving low-alcohol beers the richness of flavor and aroma that they might otherwise lack.

·         Commonly used in light ales, honey ales and wheat beers (US).