Grain & Flaked

Rahr Standard 2-Row is a light-colored base malt made from a blend of North American 2-Row barley varieties. It is darker than most lager malts, but lighter than most pale ale malts. It has moderate protein levels, and good extract yield. Its neutral characteristics make it extremely versatile, and it is widely used by North American craft breweries as a choice base malt for any beer style. Specifications Color °L : 1.8-2.3 Moisture % Max : 4.5 Protein Total : 11.5 ± 0.5 Extract FG Min : >80.0 Usage Rate % : Up to 100% 55 pound bags also available.

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Rahr White Wheat is a pale wheat malt made from North American soft winter white wheat. Pale wheat malt has the sweet malty flavor of other malted grains, but with a hint of fruitiness. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can improve head formation and retention, depending upon the other grist constituents. White wheat is easier to mill than red wheat, and more conducive to the haze characteristic of Belgian white beers. Rahr White Wheat is suitable for all wheat-style beers. Specifications: Color Range °L: 2.7-3.8 Moisture Max %: 5 Protein Total %: 12.0 +/- 3.5 Extract FG Dry: >80 Max Usage Rate %: 50 Origin: North America 55 pound bags also available.

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A principal ingredient of ales, using heritage barleys. Maris Otter is a standard when making UK style ales, but it has become a go-to base malt for many American style ales as well. Beer Styles: Cask ales, English-style Bitters, Premium all-rounder Malt Flavour: Rich Malty   Specifications: Color °L : 2.1-2.8 Moisture % Max : 3.5 Extract FG Dry : 81 Usage Rate : Up to 100% 55 pound bags also available.

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A cereal grain used primarily for oatmeal stout imparting creamy mouthfeel, increased body and grainy notes. Use 5-25% of the total grist for an Oatmeal Stout. 50 pound bags also available.

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Weyermann® Vienna malt is a lightly kilned lager-style malt made from quality, two-row, German spring barley. It produces full-bodied beers with golden color and smooth mouthfeel. The flavor is malty-sweet with gentle notes of honey, almond, and hazelnut. Equally suited to both ales and lagers, Weyermann® Vienna malt is specifically designed for use in Vienna style beers, Festibiere, and Maerzenbier. Specifications: Color °L : 2.7-3.8 Moisture % Max : 5.5 Protein Total % : 9.5-12.5 Extract FG Dry : 79 Max Usage Rate % : 100 55 pound bags also available.

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Rahr Standard 2-Row is a light-colored base malt made from a blend of North American 2-Row barley varieties. It is darker than most lager malts, but lighter than most pale ale malts. It has moderate protein levels, and good extract yield. Its neutral characteristics make it extremely versatile, and it is widely used by North American craft breweries as a choice base malt for any beer style. Specifications Color °L : 1.8-2.3 Moisture % Max : 4.5 Protein Total : 11.5 ± 0.5 Extract FG Min : >80.0 Usage Rate % : Up to 100% 55 pound bags are excluded from flat rate / free shipping offers. Also available by the pound.

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Weyermann® Pilsner malt is a German, lager-style base malt produced from high-quality, 2-row spring barley. A very flexible grain with high extract efficiency, it exhibits excellent lautering properties and yields optimum results for any brewing process from the simplest to the most complicated mashing regimen. Weyermann® Pilsner malt also provides the finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Well-suited for use with any beer style, the malt is a particularly good choice for continental or American lagers, non-alcholic or alcohol-reduced beers. Specifications: Color Range °L : 1.5 - 2.2 Target Color °L : 2 Moisture % : 5 Protein Total % : 10.5-11.5 Extract FG Dry : 80.5 Max Usage Rate % : 100 Organic : No Origin : Europe Geography : Germany Maltster : Weyermann 55 pound bags also available.

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Rice Hulls are used to aid in filtering when you are doing all-grain brewing and using a high percentage of wheat or oats. They do not impart any flavor to the finished beer. Use at a percentage not greater than 5% of the total grain bill. 50 pound bags also available.

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Briess 2-Row Chocolate is a roasted malt made from 2-row barley. It has the flavor of rich, roasted coffee and cocoa and produces a brown color. It is typically used lightly and in darker beer styles like porters, stouts, brown ales and dunkels. Flavor & Color Characteristics Malt Style: Chocolate Malt Flavor: Rich roasted coffee, cocoa Color: Brown hues Characteristics / Applications The chocolate flavor is very complementary when used in higher percentages in Porters, Stouts, Brown Ales, Dunkels and other dark beers. Use in all styles for color. Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties. Suggested Usage Levels 1-10% Porters, Stouts, Brown Ales, Dunkel and other dark beers Other Specifications: Color Range °L : 350 Moisture % : 6 Extract FG Dry : 73 Origin : North America Maltster : Briess

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Flaked White Wheat offers the benefits of unmalted wheat in a convenient flaked form. Unmalted wheat has a strong grain flavor, and a very light straw color. It is used in many traditional Belgian styles to add flavor and cloudiness, and improve head formation. Unlike raw, whole grains, the starch in flaked wheat is pre-gelatinized, so a separate cereal mash is usually unnecessary. However, the protein content is high. Depending upon use, a protein rest may be required. Use in the production of Belgian Wit beers. Use up to 40% as a cereal adjunct in the total grist. Use 0.5-1.0% to a standard brew to increase foam stability. 50 pound bags also available.

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Yellow corn flakes are used to produce a beer with mild, less malty flavor and a drier, more crisp beer. They can be used as a cereal adjunct and can be added to the mash without first using a cereal cooker. The pregelatinized flakes will give a higher yield and a more trouble-free brew than conventional flaked corn. You can add them directly to the mash with the malt without having to mill. Use up to 40% as a cereal adjunct in the total grist. 50 pound bags also available.

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Rahr Standard 6-Row is a light-colored base malt made from a blend of American 6-Row barley varieties. 6-row barley has a much higher protein content and enzymatic power than 2-row barley. Inclusion of Standard 6-Row is therefore very advantageous for recipes calling for large proportions of specialty malts, wheat malts, or adjuncts, which have little or no enzymatic power themselves. 6-row barley is also used to match historical beer styles from settings where 2-row barley was not widely available. High proportions of 6-row barley may necessitate the use of adjuncts or require protein rests in mashing. Specifications: Color °L : 2.0-2.5 Moisture % Max : 4.5 Protein Total : 12.0 +/- 1.5 Extract FG Min : >79.0 Usage Rate : Up to 100% 55 pound bags also available.

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Weyermann® Floor-Malted Bohemian Pilsner malt is a kilned, lager-style base malt. Part of the Weyermann® line of Heirloom malts, Floor-Malted Bohemian Pilsner Malt boasts both historical authenticity and superb quality. Bohemian-grown Tolar and Bojo spring barley varieties are expertly floor malted at a traditional facility in the Czech Republic owned by Weyermann®. Floor malting gives the malt a satisfying, earthy malt flavor and an intense aroma with notes of biscuit and honey. High proportions of floor-malted grain provide a smooth mouth feel. Floor-Malted Bohemian Pilsner Malt is perfect for historical brews, especially authentic Bohemian Pilsners. It is also an excellent base malt to use wherever high-quality, hand crafted ingredients are wanted. Specifications: Grain Origin: Bohemia (CZ) Wort Color: 1.6-2.3 °Lovibond (3-5 EBC) Protein: 10-11.5% Moisture: 5.5% max. Extract (dry): 79% min. Usage: 100% max. Maltster: Weyermann 55 pound bags also available.  

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Weyermann® Munich Type 1 malt ('Light Munich') is a kilned lager-style malt made from quality, two-row, German spring barley. Usually used a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt characteristics, including full body, amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of light caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Märzen. Specifications: Color °L : 5-7.2 Moisture % Max : 4.5 Protein Total % : 19.2-12.5 Extract FG Dry : 78 Usage Rate % : Up to 100% 55 pound bags also available.

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Unmalted flaked barley. Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer. 50 pound bags also available.

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Gambrinus Rye Malt is a welcome addition to a wide range of beer styles and spirit mashbills, where it supplies spicy, grainy, and bready notes with suggestions of vanilla and sweet dough, as well as enhanced mouthfeel. Brewers love the subtle cracked-pepper spiciness that even small percentages of this malt bring to IPA, red ale, blonde ale, saison and grisette, Scotch and Irish ale, amber lagers, stout, or porter. When used as a larger proportion of the grist for traditional Roggenbier or rye beers, expect more dominant bready, spicy, and grainy overtones with a hint of vanilla. Gambrinus Rye Malt is a great addition for a Hazy IPA to amplify mouthfeel, viscosity, and head retention in conjunction with flaked oats or wheat. Because of the combination of high beta glucans and no husk, we recommend the use of rice or oat hulls to improve lautering and reduce the risk of a stuck mash. Distillers can use our Rye Malt as a base for vodka, gin, and aquavit, as well as a wide range of whiskey styles: bourbon, straight rye, experimental malt whiskey, and more. Specifications: Color °L: 2.0-3.5 Moisture % Max: 5.5 Protein Total: <11 Extract FG Min: 84.0% Usage Rate: Up to 20% 55 pound bags also available.

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Briess 2-Row Caramel 120L is a very dark crystal malt made with 2-row barley. It imparts deep red color and pronounced flavors of burnt-sugar, raisin, and prunes. Crystal malts also add body and improve head retention. Usage is progressive, starting light to add deep richness to pilsners and reaching the maxiumum 15% to impart color and raisiny flavor to darker ales, stouts, and porters. Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Specifications: Color °L : 120 Moisture % Max : 3 Extract FG Dry : 75 Usage Rate : Up to 15% 50 pound bags also available.

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Simpsons Roasted Barley is a quintessential ingredient for Irish Dry Stouts. Slight bitterness, with roasted and coffee flavor notes make this the perfect malt for the darkest beers.   Specifications: Color Range °L : 488 - 713 Moisture % : 3.5 Max Origin : United Kingdom Maltster : Simpsons Malt Usage: Up to 10%  

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Weyermann® Munich Type 2 malt ('Dark Munich') is a kilned lager-style malt made from quality, two-row, German spring barley. Usually used a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt characteristics, including full body, deep amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Märzen. Specifications: Color °L : 8.0-9.9 Moisture % Max : 4 Protein Total % : 9.5-12.5 Extract FG Dry : 78 Max Usage Rate % : Up to 100% 55 pound bags also available.  

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Honey malt is the best description for European malt known as 'Brühmalz'. Its intense malty sweetness makes it perfect for any specialty beer. This highly versatile, multifaceted malt brings flavors of honey, bread crust, toast, pretzel, grain, and a hint of tartness. Great for adding depth and complexity to the malt profiles of styles like Märzen/Festbier, Bock, Dunkel, Altbier, Scottish ale, brown ale or mild ale, pale ale, and many more. Specifications: Color Range °L : 20 - 25 Moisture % : 4 Protein Total % : 11.5 Extract FG Dry : 80 Origin : North America Maltster : Gambrinus Malting

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Briess Victory® is a biscuit-style specialty malt. It has a clean, toasted bread flavor with a mild nuttiness. The aroma is similar to baking bread. It imparts deep golden to light brown hues. It can be used in small amounts to add complexity and warm color to lighter ales or lagers like bocks or mild ales. Used more heavily, it makes an excellent addition to amber or nut brown ales or other dark beers. Suggested usage levels: 2-8% Doppelbock, Mild Ales 5-15 Amber ales and lagers, Brown Ales 5-25% Scotch ales and other dark beers Specifications: Color Range °L : 28 Moisture % : 3 Extract FG Dry : 75 Origin : North America Maltster : Briess

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Briess 2-Row Caramel 80L is a dark crystal malt made with 2-row barley. It imparts red to deep red color, and moderate flavors of burnt-sugar and raisin. Crystal malts also add body and improve head retention. Usage is progressive, starting light to add deep richness to pilsners and reaching the maxiumum 15% to impart color and raisiny flavor to darker ales, stouts, and porters. Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer. Briess caramel malts are roaster produced to create glassy, crystallized sugars with rich flavor and color. Specifications: Color °L : 80 Moisture % Max : 4.5 Extract FG Dry : 76 Usage Rate : Up to 15% 50 pound bags also available.

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Simpsons Finest Pale Ale Golden Promise™ pale malt, made from the eponymous spring barley variety, is a UK classic. 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. Specifications: Color °L : 1.9-2.4 Moisture % Max : 3.5 Protein Total % : 9.5 Extract FG Dry : 81 Usage Rate : Up to 100% 55 pound bags also available.

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Weyermann® CARAFOAM® is a drum-roasted caramel malt made from two-row, German barley which is especially successful when used to aid in creating better foam improvement, improved head retention and a fuller body.  Suitable for all styles where these characteristics are desired. Specifications: EBC: 3-5 Lovibond: 1.7-2.4 Usage: to 40% Moisture: 5.5-6.5% Total Nitrogen: 10-12% Extract% (dry basis): 78-81 Soluble Nitrogen Ratio: N/A

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Use of Acidulated Malt can lower wort pH resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability and enhanced flavor. Specifications: Color °L : 1.4-5 Moisture % Max : 10 Usage Rate : Up to 5%, Up to 10% (sour beers)

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Simpsons Black Malt ramps up the dark color and roasted flavors. Roasted at higher temperatures versus Chocolate malt, and made from malted barley, this sets it apart from Roasted Barley this means Simpsons Black malt imparts almost tart, sharp roasted flavor and deep black color, while contributing a smoother and less dry flavor vs. Roasted Barley. Small percentages can result in deep amber and red hues, while larger percentages contribute coal-black opaqueness. This dark malt is used in smaller quantities to add color. Flavor contributions are very subtle when used in smaller amounts. Black Malt is well suited for Stouts, or even as a malt to modify color on a Schwarzbier. Specifications: Color Range °L: 538-713 Moisture %: 3 Usage: 10% max Geography: United Kingdom Maltster: Simpsons Malt

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 Grain Millers flaked rye. Hot rod flaked and partially gelatinized (Coarse Flakes) 50 pound bags also available.

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Simpsons Chocolate malt is often regarded as a one of kind specialty malt. It is highly roasted, although less than the Black Malt. At small percentages, Simpsons Chocolate malt delivers brown colors and toasty flavor notes. When used more generously, it imparts rich, dark colors while lending a subtle burnt toast dryness and hints of bittersweet chocolate flavor. Specifications: Color Range °L : 400.7 - 488.1  °Lovibond Moisture % : 3 Usage : 10% Max Geography : United Kingdom  

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Weyermann® Pale Wheat malt is an ideal foundation grain for continental wheat beer styles like Hefeweizen and Kristallweizen, and an essential ingredient in North American wheat ales. It adds very little color to wort but contributes a robust, malty-sweet flavor with notes of bread, nuts, biscuit, toffee, and light caramel. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can also improve head formation and retention, depending upon the other grist constituents. In top-fermented beers, Weyermann® Pale Wheat malt performs especially well, adding creaminess, body, and complex wheat flavors. Specifications: Color °L : 1.6-2.3 Moisture % Max : 5.5 Protein Total : 10.0-13.0 Extract FG Min : 82 Usage Rate : Up to 80% 55 pound bags of grain also available.

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Dingemans Biscuit® is a toasted malt that provides a warm bread or biscuit flavor and aroma, as well as garnet-brown color. This malt is produced in the roasting drum and has no enzymes, so it must be mashed with malts that have high diastatic power.  Suggested usage: Specialty beers, Belgian Abbey beers, Ales, bock and doppelbock, brown ales. Specifications: Lovibond: 17.4-26.8 Usage: to 15% Moisture: up to 4.5% Extract% (dry basis): 75 Protein Total: 12.5% Origin: Belgium Maltster: Dingemans

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Special B malt provides an unique aroma and flavor plus dark color for Belgian Abbey and Trappist-style beers, Stouts, and Belgian Quadrupel. Through its unique double drying process, Dingemans' Special B® has a distinctive aroma and flavor. Special B is responsible for the intense caramel taste and raisin-like flavor of some Belgian Abbey beers. It can be used in place of chocolate and black malt when deep color without bitterness is not desired.  Suggested usage: Double Belgian Abbey and Trappist beers, Stout, Dark ales, Belgian Quadrupel Specifications: Colour EBC: 300 - 350 Colour °L: 115 – 135 Usage Rate: <>Up to 10 % Variety : 6-row winterbarley Moisture : max 5 %  Origin: Belgium Maltster: Dingemans

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Dingemans Munich malt has a pronounced malty flavor, aroma, and an orange - amber color. It improves the character and full body of a beer. Suggested usage: Amber beers, Ales, Stout, Bock beers, Lagers Specifications: Lovibond: 5.6-6.7 Usage: to 80% Moisture: up to 4.5% Extract% (dry basis): 79.5 Protein Total: 12.0% max Origin: Belgium Maltster: Dingemans 55 pound bags also available.

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The secret weapon in the British Ale Brewer’s arsenal, Simpson's aromatic malt has a slightly higher acidity to balance pH. Its complex sweetness with sour after-notes gives a magnificent mouthfeel. This, combined with intense malty notes and raisin, makes Simpson's Aromatic Malt a versatile product that can be used from as little as 5% to give warm honey aromas and up to 50% as a base malt for Dark Beers to give raisin and plum notes. Brings a beautiful brown depth of color. Suggested usage: Ales, Mild, Porter and Bock Specifications: Color Range °L: 19.3-26.9 Moisture % Max: 5 Extract FG Dry: 70 Origin: British

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