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Malt Profiles

  • Amber Malt:

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

  • Aromatic Malt:

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

  • Belgian Pils:

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

  • Biscuit Malt:

    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

  • Black Barley:

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

  • Black Malt (Patent):

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

  • Brown Malt:

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

  • Crystal/Caramel Malts:

    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.

  • CaraMunich:

    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

  • CaraPils:

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

  • Chocolate Malt:

    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

  • English Pale Malt:

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

  • Flaked Barley:

    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

  • Flaked Maize:

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

  • Flaked Oats:

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

  • Flaked Rye:

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

  • Flaked Wheat:

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

  • Honey Malt:

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

  • Lager Malt:

    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

  • Munich Malt:

    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

  • Pale Ale Malt:

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

  • Pilsner Malt:

    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

  • Roasted Barley:

    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

  • Rye:

    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

  • Smoked Malt:

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

  • Special B:

    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

  • Torrified Grains (Wheat and Rice):

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

  • Victory Malt:

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

  • Vienna Malt:

    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

  • Wheat Malt:

    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