Bready, rich and malty, 2 Row malt provides a flavorful base for the production of a wide range of ales. Well – modified, clean tasting and moderate in total protein, the 2 Row malt accommodates and allows the flavors and characteristics of specialty malts shine.
Produced from the finest Certified Organic Canadian 2-row Barley, Gambrinus malt is well modified, clean tasting, and moderate in total protein. Organic 2 – Row malt provides clean base malt for pale ales, stouts, porters, amber ale and nearly every style of American ale.
Historically the Scottish analog to English Maris Otter malts, Golden Promise is well used in any English or Scottish style ale. The sweet, robust malt flavor of Golden Promise has also made it a choice base malt for American IPAs, lagers, and several famous whiskeys.
Maris Otter Pale Malt can be utilized for the production of a range of ales from the British Isles. For the creation of excellent Bitters, Pale ale’s, Milds, Browns, Porters and Stouts, Maris Otter is a fine base malt, providing a slightly nutty and biscuity flavor to the finished beer.
Produced from a blend of Harrington and Metcalf barley, Rahr Pale Ale is a base malt designed for the creation of American style ales. With excellent color and slightly darker than Rahr Standard or Pilsner malts, Rahr Pale Malt yields excellent malt flavor and high extract yield. Well suited to American, English or continental ales, Rahr Pale Ale has become a popular base malt for almost any style of beer.
For a number of beer styles, Light Dried Malt Extract adds body and richness, providing the base for beers gaining color and flavors from steeped grains such as caramel/crystal, chocolate, Roast Barley… or any other specialty malt used to create a myriad number of recipes.
For all traditional wheat beer styles, the Dried Wheat Malt Extract provides body and richness and is essential for brewing German Style Wheat Beers and a small amount aids in head retention for a variety of beer styles.Formulation of Wheat Dried Malt Extract emulates the recipe ratio of many classic German wheat beers.
For home brewers formulating recipes with flavor, color and aroma characteristics gained from steeped grain, dark malt extract provides the fermentable and unfermentable sugars in a myriad of beer styles.
A dual-purpose and uniquely American hybrid hop, Simcoe may be used as a bittering hop. The variety provides a clean, pine-like aroma and flavoring with a slight hint of citrus. Less astringent than other piney hops, Simcoe has been highly sought after for creating distinctive and unique Pale Ales.
A citrusy all-purpose hop, Centennial’s aroma’s and flavors are reminiscent of a well-ripened grapefruit and/or blood orange. While a good alternative to Cascade, the hop provides an intensely and distinctive floral aroma, quite unlike most other hop varieties.
Producing a soft, clean profile with hints of nut and a slightly tart finish, the All American Ale strain produces favorable flavor and aroma characteristics desired in the broad range of American beer styles.
More assertive than most fruits, a smaller quantity of Raspberry Puree will be required to impart a delicate to medium strength Raspberry flavor to beers such as Wheat Styles or lighter hued beers like Blond ales. A full canister will impart a more aggressive Raspberry aroma and flavor to beers
Non-fermentable sugar typically added to the kettle with 15 – 30 minutes remaining in the boil or may be added to secondary fermenter prior to bottling. Lactose finds typical utilization in milk or sweet stouts, adding sweetness, body and mouthfeel to the finished beer
Steamed, not roasted, mash ready Oat Flakes provide a distinct full-bodied flavor and creamy texture to finished beers. Closely associated with Oatmeal Stouts, Porters and Belgian style Wit beers, Flaked Oats may be specified in amounts of up to 30% of the total grist and does not require milling.
Unique de-husked roasted barley malt adds aroma, color and body, with a mild. smooth flavor. Carafa Malts have become a favorite among craft brewers for Stouts, Porters, Schwarzbiers, Bocks, Imperial styles and other styles of darker beers requiring less bitterness.
Noted for contributing a creamy, cracker texture to finished beers. Brew and Grow recommends using Rice Hulls in the mash for recipes with quantities over 10% of the malt bill,improving lautering operations and preventing stuck mashes. With utilization rates approaching 50% of the grist, Rye malt provides dryness, spiciness and almost pretzel character in darker hued beers.