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.
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.
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.
Lighter in color and milder in taste than regular chocolate malt, Pale Chocolate has the nutty malt flavor of lighter toasted grains, but also some of the heavier flavor of darker roasted malt. Small quantities can be used to add color to dark beers. Larger quantities will add strong flavor and color, excellent in porters and stouts.
For color and flavor adjustment of lagers and ales, Simpson’s Caramalt Light enhances a wide range of styles, providing slightly red to reddish hues depending on the amount specified in the malt bill. Simpsons Caramalt Light imparts lightly sweet flavors while contributing dextrins and enhancing foam stability.
For color and flavor adjustment of lagers and ales, Simpson’s Caramalt enhances a wide range of styles, providing light red to deeper reddish hues depending on the amount specified in the malt bill. Simpsons Caramalt imparts lightly sweet flavors while contributing dextrins and enhancing foam stability.
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.
Honey Malt, similar to Brumalt, provides intense malt sweetness free of astringent roast flavors, making the grain perfect for a variety of session and specialty styles. For darker styles such as porters, browns and stouts, Honey malt provides a complementary sweetness to the darker malts utilized in the above styles.
Producing no bitter, astringent or dry flavors, Midnight Wheat starts slightly sweet with hints of roasted flavor while finishing exceptionally clean, subtle and smooth. The dark wheat malt may be used in any recipe calling for de-bittered black malt.
Described as providing toasty, biscuity, bran flakes, sourdough and tangy flavors to the finished beer, Special Roast contributes deep golden to brownish hues depending on the amount specified in the malt bill.
Kilned to a color rating of 25 – 30 L, Victory imparts warm toasted flavors to beers and depending upon amounts employed, will add deep golden to light brown hues. With flavors noted as toasty, biscuity, bread being baked, nutty and clean, Victory Malt proves well suited for Nut Brown ales and darker styles.
Designed as Bitter-less Black Malt, BlackPrinz delivers subtle, smooth flavor without tannic, astringent, dry flavors or aftertaste in the finished beer. Delivering delicate, clean, mild, roasted malt flavor, the grain produces dark brown to black tones depending on the amount specified in the recipe.
A well-modified pale colored malt with good levels of diastatic activity used as the raw material in many beer styles. Pale Ale malt is traditionally used in infusion mashing systems to produce amber colored pale ale, bitter, and export styles of beer.
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.
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.
Naked Oats® is actually a husk-less crystal malt. With a unique and subtle, nutty flavor, Golden Naked Oats contributes a subdued, grainy sweetness to the finished beer. Imparting light golden hues to the wort, the crystalized Oat Malt adds body, smooth mouthfeel and assists in the production of a creamy, robust head.
A Belgian variety of Munich malt kilned to a rating of 17 - 21 Lovibond. Providing malty flavor and aroma’s, Aromatic malt yields amber to reddish hues depending on the amounts specified in the malt bill. While Aromatic Malt contains enzymes and will self convert in the mash at up to 100%, the grain is lower in Diastatic power, thus limiting usage to 30% of the total grist proves more practical. Aromatic is a nice alternative to Dark Munich Malt in many different styles.
Dingemans Biscuit provides a warm bread or biscuity aroma and flavor while lending garnet to brownish hues in the finished beer, depending upon the amount specified in the recipe. Produced through roasting, Biscuit Malt contains no enzymes and must be mashed with malts having high Diastatic power. Provides a biscuity aroma to the mash and finished beer.
Created through an exclusive evaporative process, Dingeman’s De-bittered Black malt contributes the same color characteristics as Black malt, but with less astringency in the flavor profile. De-Bittered Black malt provides darker aroma and hues while imparting a smoky/burnt flavor to dark beers.
Imparting a rich, caramel-malt sweet aroma and flavor, Cara 45 is a darker crystal malt utilized by a number of Belgian breweries in the production of Abbey, Trappist, Pale ale and Golden ale. For color correction, CaraMunich will create reddish hues or intense dark coloration depending on the amount specified in the malt bill.
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 in the creation of each style.
Produced from 6 – row winter barley, Cara 8 provides a light caramel character while improving foam stability in the finished beer. For slight color correction, the Cara malt may be added in small percentages to lighter hued beers such as Pilsners, Munich Helles, Blonde ale, Cream ale, Pale ale, Golden ale or any other styles requiring a touch of caramel enhancement.
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% for color with little to no flavor or up to 10% in Stout and Porter.
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.
For the improvement of head retention, foam stability and bodifying properties in finished beers, Carahell may be specified for a usage rate of 10 – 15% of the malt bill. Carahell enhances aroma while providing a full round flavor, deep saturated color and gentle notes of caramel to the finished beer.
Caramunich I Malt provides increased fullness of body and a saturated color while rounding out the malt aroma and flavor. Brew and Grow recommends using Caramunich I in dark ales and lagers, Octoberfests, Red Ales, Brown ales, Porters, Stouts and Ambers. Kilned to a golden-brown hue and with a slightly aromatic quality, Caramunich I contributes light-amber to coppery color to finished beer. Adds mouthfeel as well as gentle malt accent to the finished beer.