Malted Beer Grains

188-300° L. Use 1-5% to add color and a subtle roasty character to Dunkelweizen, Roggenbier, or other specialty ales.

A medium caramel malt made from malted wheat.45.5° L. malted wheat that has been steeped and kilned to create a caramel malt. Emphasizes wheat arom...

20° L. Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and altbiers.

57° L. Copper color and moderately toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktoberfest, Altbier and bock; ...

46° L. Deep gold to copper color and mildly toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktoberfest, Altbier a...

34° L. Deep gold to pale copper color and sweet malty flavor and aroma. Use 5-10% for enhanced body and malt character in Oktoberfest, Altbier and ...

11° L. Imparts a full, round malt flavor and gold color. Very versatile - use up to 15% in pale ale, Oktoberfest, Maibock, and hefeweizen.

German dextrin malt ideal for adding body and foam stability to pale lagers. Lovely, delicate malt character. Improves head retention and body. Rec...

A German dark roasted malt, similar to black malt. It is roasted with the husk intact to develop more pronounced dry, roasted flavors. Used to inte...

A German dark roasted malt, in between chocolate malt and black malt. It is roasted with the husk intact to develop more pronounced dry, roasted fl...

A German dark roasted malt, similar to chocolate malt. It is roasted with the husk intact to develop more pronounced dry, roasted flavors. Used to ...

27° L. Intesifies the aroma and color of dark beers, particularly German altbiers, stouts, bocks and porters.

1.7-2.1° L. Czech-grown 2-row spring barley, processed specifically to impart full body, golden-blond color, and complex maltiness. Use for up to 1...

1.8° L. pH 3.4-3.6. Include 1 to 10% to lower mash and wort pH. Good for brewing pilsner with soft water. Recommended by Weyermann® for pils and he...

16-17° L. A Belgian-style honey malt with plenty of malty residual sweetness, excellently suited for Belgian monastery brews as well as lambics and...

4.5° L. This is a special craft malt from Britain oldest working floor-malting facility. Still made by hand using many of the same methods as they ...

A whole kernel version of flaked wheat. Increases head retention and body at as low as 8% of the grist, can make up to 40% of grist.

10° L. This unique product has a sweet berry-nut flavor. Used at a rate of 4-15% to add a deep golden hue, light caramel flavors, and a creamy, sat...

Simpsons DRC has been several years in the making. It has a distinctive aroma and flavor that is very complex and imparts a heavy, dark caramel tas...

30-37° L. Made from green malt. This fine English caramel malt imparts a light toffee flavor with a hint of toast, and slight red hue. An excellent...

Rice hulls are lautering aid that will not affect color, flavor, body, or gravity of beer. Use up to 5% for wheat beers or high-protein mashes.

We bring you this domestic wheat malt from Rahr Maltings, in Shakopee MN. It's a great base malt for any style wheat beer. It has a doughy, malty, ...

This is raw wheat kernels that haven't been malted - perfect for some traditional styles like Wit and Lambic. It adds a ton of mouthfeel and provid...

3-3.5° L. This American wheat malt is made from hard red winter wheat and has a slightly fuller, richer taste than normal wheat malt. Use up to 5% ...