Originally adopted to dilute the high amounts of proteins in 6-row malts, the adjunct provides alcohol production and lightens color in Japanese and American style lagers and ales Mash ready Rice Flakes provide a light, crisp finish in finished beers. Flaked Rice may be utilized in recipes at rates of 25% of the total grist or less.
Rice Hulls provide lautering assistance during mashing, especially in batches with recipes requiring a significant percentage of adjuncts such as rye or oats or malt bills for high gravity styles. For traditional German Wheat beers, Rice Hulls create the conditions for proper wort filtration in traditional malt bills with rates of wheat malt of 50% or greater. For best results, utilize 2- 5% of the grist.
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.
Caramel Malt 10L provides an excellent addition to any beer requiring a slight red color addition and mild caramel malt flavors. Adds slight golden to amber color depending on quantity included in recipes, Caramel 10L aids in head retention and contributes sweetness, body and caramel flavors in finished beer.
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.
For a variety of European style lagers, Weyermann Floor Malted Pilsner Malt can be specified for up to 100% of the grist. For Bohemian Pilsners, European Lagers, and full-bodied international ale or lager styles of beer, Floor Malted pilsner produces clear, bready, subtly sweet wort with hints of crust and light toast. The overall clarity of flavor and aroma created by the malt provides an excellent base for the hops in Czech style pilsners to really pop through the malt.
Derived from the swim bladder of American and Russian Sturgeon, Isinglass is added during secondary fermentation, precipitating lipids, degraded yeast cells, haze creating proteins and tannins for increased clarity in beers, ciders, meads and wines.
The Bruxellensis Lambicus strain of wild yeast produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns. The strain is generally fermented in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria.
A classic farmhouse ale yeast, the Saison strain is a traditional Belgian yeast with spicy and complex aromatics, including bubble gum. Quite tart and dry on the palate, the 3724 yeast creates mild fruitiness with a crisp, mildly acidic finish.
A versatile yeast for fermenting Saison or farmhouse style beers, the 3711 strain produces other Belgian style beers, creating highly (estery), peppery, spicy and citrusy flavors and aromas. The French Saison enhances the use of spices and aroma hops and is extremely attenuative. Yet the yeast strain leaves an unexpected silky and rich mouthfeel in the finished beer.
A complex alternative to the standard German wheat strain profile, the Bavarian Wheat strain produces apple, pear, and plum esters in addition to the dominant banana character. Esters are complemented nicely by clove and subtle vanilla phenolics.
One of the great and versatile strains for the production of classic Belgian style ale, the Ardennes strain produces a beautiful balance of delicate fruit esters and subtle spicy notes with neither one dominating. Unlike many other Belgian style yeasts, the 3522 strain is highly flocculent and results in bright beers.
As a substitution for standard Chocolate Malts, roasted wheat malt contributes improved coloration in darker ales and wheat styles. Chocolate Wheat contributes intensified aromatic qualities to Dunkelweizen and Weizenbock. Brew and Grow recommends adding Chocolate wheat to the grist in amounts ranging from 1 – 5% of the malt bill.
While providing fullness of body, Cara Wheat emphasizes typical wheat flavor and aroma while enhancing the color of the finished beer depending on the percentage specified in the malt bill.
With nearly 100% caramelization of the malted wheat kernels, Cara Wheat provides creaminess, body, color, and some phenolic wheat flavors to top-fermented beers.
Specialty malt utilized to lower mash pH in lighter hued styles such as pilsners, blonde ales, Munich Helles, Cream Ales… or any lighter colored beer mashed using source water with an alkaline pH measurement. Acid Malt may be used in darker styles but at reduced rates.
Melanoidin malt intensifies reddish hues in styles such as Red ales, Vienna’s, Oktoberfest’s, Amber ales and Bock styles. Improves stability of flavor profile and can be used in quantities between 1 and 20%.
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.