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.
Caramel Malt 20L provides an excellent addition to any beer requiring a light red color addition and mild caramel malt sweetness. Lends golden to amber color depending on amounts specified in the malt bill while aiding in head retention, Caramel 20L contributes sweetness, body and caramel flavors in the finished beer.
Caramel Malt 40L proves an excellent addition to any beer requiring a moderate red color addition and mild caramel malt sweetness. Providing amber to reddish hues in finished beers depending on quantities specified in the malt bill, Caramel 40L aids in head retention and contributes sweetness, body and caramel flavors in finished beer.
Created from 6-row barley, Briess Vienna malt proves versatile as base malt and/or specialty malt in a wide variety of beer styles. With a flavor and aroma profile described as malty, warm and biscuity, Vienna malt contributes hues of golden to light orange in the finished beer.
Chocolate Rye enhances and adds roasted aroma to dark, top-fermented beers, providing a uniquely rye quality to the finished beer, especially in beers with malted rye as a major percentage of the overall malt bill. In small percentages, Chocolate Rye improves color correction. Brew and Grow recommends amounts in the malt bill ranging from 1 – 5%.
Dingeman’ Pale Ale malt is fully modified, kilned longer and more intensively, providing a golden hue to worts. For producing Belgian or American Amber ales, Stout, Bock styles and various lagers, Belgian Pale malt provides the rich flavor and aromatic base for creating the aforementioned beers with the various specialty malts typically used for the creation of each style.
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.
Versatile enough for so many different styles of beer, Canada Maltings 2 - Row malt is a lower cost North American base malt. Basically, this malt will produce nearly every style of American ale, creating the bready malty flavors in beers and providing the proper backbone for hop heavy beers.
With a bready, malty flavor profile, Avangard pils provides a quality base for classic wheat beers with utilization rates of 35% - 45% Pilsner and 65% - 55% pale wheat malt ratios in the malt bill respectively.
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.
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.
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%.