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.
Black (Patent) Malt produces dry roasted flavors and aromas from sharp to neutral depending on the amount specified in the malt bill. For creating beers in hue from dark brown to black, Black Patent can add slight color correction due to smaller percentages in the grist to deeply opaque from higher proportions, approximately 1 – 3% to enhance color or up to 10% in Stout and Porter to improve the overall flavor profile.
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.
Gives a malty flavor not obtained with raw wheat. Provides a deep golden to brown color. Flavor contributions: sweet, malty, wheat, floury. For contributing head retention properties from the malt, include 5 -10% White Wheat in the malt bill of a wide range of styles.
Raw unmalted barley is roasted until it reaches its characteristic intense color. In brewing roasted barley is used to impart a "dry" bitterness to finished beers and is often used in the production of stout. Flavor contributions: coffee, intense bitter, dry.
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.
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.
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.
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.
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.
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.
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.
Caramel Malt 60L provides an excellent addition to any beer requiring a slight red color addition and mild caramel malt sweetness. Providing a reddish hue to beers and often-found in darker ales and lagers, Caramel 60L aids in head retention and contributes sweetness, body and caramel flavors in finished beer.
Contributing caramel sweetness and reddish to deep red hues depending on quantity used in recipe formulation, Caramel 80L aids in head retention and contributes sweetness, body and caramel flavors in finished beer.
Briess Caramel Malt 120L provides an excellent addition to any beer requiring a slight red color addition and mild caramel malt sweetness. Contributing a deep reddish hue and roasty sweet caramel flavor to finished beers depending on the percentage allocated to the malt bill, 120 L Caramel malts are commonly found in beers with a reddish hue. Also found in darker ales and lagers, 120L Caramel Malt aids in head retention and contributes sweetness, body and caramel flavors in finished beer.
Cara-Pils dextrine malt adds body, head retention properties and stability to the beer without influencing color or aroma. Designed to upgrade all styles of beer, including lighter hued beers, Carapils® Malt is non-fermentable and proves advantageous in balancing body and flavor of dark colored beers.
When specified in higher percentages, the chocolate flavor of the malt proves quite complementary in Porters, Stouts, Brown ales, Dunkels and other styles of dark beer. Providing flavors described as rich roasted coffee and cocoa, the malt may be utilized to augment color and/or supply color correction to a variety of beer styles.
2-Row European-style malt provides clean, malty flavor in finished beers. With sufficient enzymes for self-conversion in most mash programs, Munich 10L adds a smooth yet pronounced malty flavor along with subtle sweetness in styles such as Bock beers, Octoberfests, Vienna’s.
Unique de-husked roasted barley malt adds aroma, color and body, with a mild. smooth flavor. Like the other Carafa’s, Carafa I has become a favorite among craft brewers for Stouts, Porters, Schwarzbiers, Bocks, Imperial styles and any kind of darker beer where less bitterness is desired.
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.
Appropriate for any style of beer requiring 20 L caramel malt, Cara 20 is a light crystal malt created to enhance caramel flavor and color correction. Utilized by a number of Belgian breweries for the production of Abbey or Trappist type ales, the 20L CaraVienne blends well with Belgian Biscuit and Aromatic malts in a range of malt bills.
Roasted at high temperatures, Belgian Chocolate is produced from high-nitrogen malt and "Chocolate" refers primarily to the malt's color and not its flavor. Depending on the amount used, Belgian Chocolate lends aroma, a deep red color, and a nutty/roasted taste to a variety of beer styles depending on the amount specified in the malt bill. Added to recipes in small percentages, the dark roasted malt will typically be utilized as a color corrective.
With a pronounced malty flavor and aroma, Belgian Munich malt provides orange - amber hues in the finished beer, depending on the percentage specified in the malt bill. For improving malt character, utilize 10 – 20% in the grist.
A Belgian variety of dark crystal malt often included in the darker ales of Belgium. Imparting toffee and toasted notes to finished beer, Special B provides color correction or deep, saturated hues depending on the amount specified in the malt bill.