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.
Produced from the finest Certified Organic Canadian 2-row Barley, Gambrinus malt is well modified, clean tasting, and moderate in total protein. Organic 2 – Row malt provides clean base malt for pale ales, stouts, porters, amber ale and nearly every style of American ale.
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.
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.
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.
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.
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.
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.
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.
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.
For improving head retention and body in the finished beer, unmalted wheat that has been heated until the kernel pops. Torrified wheat is used widely across across North America. A whole kernel version of wheat flakes, Torrified Malt requires milling for best performance.
Rahr Unmalted Wheat is raw wheat grain, providing a strong grain flavor and quite light straw color to the finished beer. Utilized in many traditional Belgian styles, Unmalted wheat contributes flavor, cloudiness, and improves head formation 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.