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.
With a higher husk content than 2 Row malts, 6 Row base malt provides a higher enzyme content, making 6 Row malt well suited for high adjunct brewing. Brew and Grow recommends utilizing the grain as the base malt for beers with high quantities of Rice and/or Corn.
Light in color and low in protein, Dingeman’s Belgian Pils Malt is produced from the finest European two-row barley. Well-modified, the Belgian Pils malt can be easily mashed with a single – temperature infusion. Due to the high enzymatic power it can be used up to 100% of the grain bill.
Munich Malt provides mellow maltiness to a variety of styles. For Dopplebocks, Munich malt can comprise a majority of the grist. Indispensable for faceting a number of beers, Munich Malt can augment the overall flavor and aroma profile of the finished beer by utilizing ½ – 2 lbs. for a 5-gallon batch or 5 – 20% of the malt bill depending on the style and color target. For enhancing body and aroma in darker styles, Brew and Grow recommends using German Munich in dark lagers and ale’s including, Dunkel, Schwarzbier, Bock, Dopplebock, Brown ales, Porters, Octoberfest and Stouts.
Dark Munich Malt provides mellow maltiness to a variety of styles. For Dopplebocks, Dark Munich can comprise a majority of the grist. Indispensable for faceting a number of beers, Dark Munich can augment the overall flavor and aroma profile of the finished beer by utilizing ½ – 2 lbs. for a 5-gallon batch or 5 – 20% of the malt bill depending on the style and color target.
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.
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.
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.
Quite versatile, Avangard Pilsner malt provides the base for styles ranging from Pilsners to Bocks. Accentuated with specialty grains such as Vienna, Munich or the full range of crystal and/or carafa malts, Pilsner malt provides a portion or a majority of the grist in the production of Octoberfests, Dopplebocks, Dunkels and Schwarzbier.
For the production of full-bodied, smooth tasting beers with golden hues Brew and Grow recommends using the malt in Vienna’s, Marzen, Golden ales and lagers, Amber ales and lagers, Bocks and Octoberfest styles.
With a highly friable texture, Weyermann Abbey Malt can be specified at up to 50% of the total weight of the grain bill. Delivering a pronounced maltiness with honey notes, Abbey malt will leave a hint of mild nuttiness in the finished beer.
Developed to impart "English Malt Character" in the finished beer, ESB Malt provides a sweeter malt flavor, accentuating the character of crystal/caramel malts. Suited for English Style beers, ESB Malt may be substituted for standard American 2-Row for a sweeter malt flavor.
Produced from top quality German Spring Barley, Weyermann Smoked Malt imparts smoked flavor and aroma with gentle notes of vanilla and honey and perhaps hints of “bacon.” For utilization in Bamberger Rauchbier style lagers, Scottish and Alaskan ales or any beer designed to have a smoked flavor and aroma.
UK Crystal Malt 60L provides an excellent addition to any beer requiring a deeper red color and mild caramel malt sweetness. It provides a range of red hues with lower astringency depending on the amount specified in the recipe.
Depending on the amounts specified in the malt bill, Pale Crystal lends golden to amber hues in finished beers. TF & S Pale Crystal aids in head retention and contributes sweetness, body and caramel flavors to the character of the beer.
Amber malt has a strong biscuity, toasted grain flavor and imparts amber and copper hues. Amber malt is traditionally used in medium or dark English ales, especially brown ale, mild ale, and old ale. The dry taste of Amber malt is an excellent compliment to bitter hoppiness, making it a nice addition to IPAs.
Brown malt is roasted specialty malt. It has a strong, dark-toasted grain flavor, slightly nutty with a hint of bitter chocolate. Brown malt imparts dark amber to light brown hues. It is used in many older English ale styles, and is an essential ingredient for traditional porters.
Roasted malt suitable for dark ales and stouts, UK Chocolate Malt produces deep flavors and aromas of chocolate and roast coffee. For correcting wort color, UK Chocolate malt may be used in small amounts to create the right hue in various styles of beers such as Reds, Scottish, Ambers while imparting a hint of roast in the finished beer.
Produced from cherry wood, Briess Smoked Malt is a unique malt with enzymes active for self conversion, contributing an intense, smooth, sweet and smoky flavor and aroma. Developed for utilization in a variety of styles, including Scottish ales, Smoked beers, Porters, Bamberger style lagers, especially Marzen and Bock.
For the production of Weizenbier and Weiss Bier, Red Wheat Malt can be used as part or all of the base malt in wheat beers. Imparts a creamy, sweet, malty wheat flavor, specify Red Wheat malt for approximately 5% of the grist of any style.
Unique de-husked roasted barley malt provides aroma, color and body, with a mild, smooth flavor. By removing the husk, the maltsters have created malt designed to deliver full flavors without the acridness produced by the husk. Like the other Carafa’s, Carafa II has become a favorite among craft brewers for Stouts, Porters, Schwarzbiers, DoppleBocks, Imperial styles and any other variety of darker beers, especially in styles requiring less bitterness provided by the grain.
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.
The classic grain associated with stouts, Roasted Barley is produced from unmalted 2 - Row barley. Roasted at high temperatures to color ratings of 300L, the grain imparts dry, acrid bitterness while providing roast and coffee flavors to the finished beer. The roasted grain is often utilized to adjust color in lighter hued beers.