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