This roasted malt gives off a biscuit flavor and is used in brown, Belgium and British ales.  The color is 15-25L.

This kilned malt is used in mostly Belgium brews.  It has a very strong flavor and deep color of 15-25L.

A European base two-row malt with a very light color of 1-2L.  Very easy to use and ideal for all-grain brewing.

This Belgium malt gives off a biscuit and toasty finishing flavor.  Creates a medium brown color.  Must be mashed with malts that have extra diastatic powder.  20-25L

Roasted unmalted barley that has a dry stout flavor.  550+L

Malted barley used in gives you a strong roasted flavor used in stouts, porters, and dark lagers.  Use sparingly.  600+L

A rarely used grain that imparts a spicy and smoky flavor commonly found in brown ales and stouts.  75-150L

These malts add the a beers color, mouth feel, and imparts a nutty or caramel flavor.  The intensity depends on the SRM ratings from 10-120L.

This caramelized malt contains no enzymes and adds a caramel aroma and deep color as well as increasing the fullness of the beer.  50-75L

A dextrin malt used to increase head retention, body, and foam stability.  2L

A Roasted malt that is very pungent and gives off a very dark color.  It adds a nutty chocolaty taste to dark beers.  300-450L

Like the name suggests, the most common malt for English ales.  Offers superior extract and easy conversion.  2.5-3.5L

An unmalted malt used in stouts and German lagers to improve head retention, creaminess and body.  Has a grainy taste and does not affect color.  2L

A adjunct used to increase alcohol.  Used in light beers.  Does not affect color, and for the most part, flavor.

Used in stouts and Belgium ale to create smoothness.  Counteracts hard water.  Does not affect color.

Used with highly modified malts to deliver a dry, crisp, strong flavor.  Not typically used in standard beer varieties.  1-3L

Used to increase body and head retention in moderate amounts (4-6 ounces) with other highly modified malts.  2.7L

Adds a honey sweetness to any beer and lacks any bitter flavors.  Does not add any color.

A low temperature kilned malt which results in a light colored beer and mild flavor.  The base malt for many beers and used in conjunction with specialty malts.  1-2L

A base malt that provides a grainy and malty flavor and aroma.  It tends to be sweeter than pale malt and results in an amber color.  10L

The base for many ales and lagers.  High in enzymes and proteins.  2.5-4L

Two-row from either Germany, Belgium, or Eastern Europe.  This grains has fewer enzymes than American six-row, but easily mashed.  Light color with a distinct malty flavor.  1-2L

Used in stouts, Irish ales, and porters, this malt gives off a sweet and dry flavor that is less intense than black malt.  Adds a reddish color to the beer and aids in head retention.  300-550L

A bread grain used to add a dry rye flavor to beers.  Hard to mash because of its lack of husk material, so the use of rice hulls is recommended.  2-5L

Adds a sweet smoky flavor to the beer.  Can be used in various Scottish Ales and porters.   5L

A dark Belgium caramel malt that also contributes the most flavor and color.  The caramel taste has been described as raisiny, woody, and pruney.  Contributes a dark brown color.  100-220L

Used to improve head retention and mouth feel.  1-1.5L

This grains lends a brown coloring to beer along with toasty biscuit notes.  Used in darker ales and lager.  3-7L

The main flavoring malt in Oktoberfest, Marzen, and Vienna style beers.  An aromatic malt that has a full malty flavor and dark amber color.  3-10L

Used as one of the main grains in wheat beers or can be used in other style beers to aid in head retention, yeast activity, and mouth feel.  2L