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Used for German Roggen beer styles. Imparts a deep red color and pronounced rye flavor. Color is 4 L
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Used as a filter bed when additional material is required to prevent a stuck sparge. Useful with wheat beers.
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Use in American style light beers, Mexican style and some pilsner beers. Pre-gelatinized. No boiling required.
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Unsurpassed for increasing body and head retention. Pre-gelatinized. No mashing required.
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Great for added body and head retention. Pre-gelatinized. No boiling required.
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Must be mashed. Extremely high diastatic power allows up to 60% maximum of mash or 40% minimum of mash, when using other adjunct grains. Color is 1.8 L
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Use up to 15% for increased aroma. Color is 110-150 L
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Use to increase body and head retention where wheat flavor is desired. Pre-gelatinized. No boiling required.
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Adds a toasted flavor and golden color. Must be mashed. Use in place of primary brewing malt, for additional flavor and color. Color is 3.5 L
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Adds a heavy roast flavor and dark color. Not as sharp as Black Patent. No mashing required. Use in amounts up to 15% of all malts. Color is 500 L
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Adds pronounced malt and amber color. Must be mashed. Use in amounts up to 100% of all malts for a lingering maltiness like that of many German style beers. Color is 20 L
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American base malt, 1.5 L. Must be mashed. Use in amounts up to 100% of all malts for a clean maltiness.
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Adds body and aids head retention. No mashing required. Use in any style of beer in amounts up to 15% of all malts
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Use up to 65% of required grain. Must be mashed. Use protein rest to avoid chill haze Contributes a spicy flavor to Weissbiers. Color is 2 L
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Adds a warm toasted flavor. No mashing required. Use in amounts up to 20% of all malts for golden color and added flavor. Color is 25 L
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Adds pungent roasted flavor and deep red color. No mashing required. Use in amounts up to 15% of all malts. Color is 350 L
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Adds coffee like flavor and brown color. Unmalted and no mashing required. Use in amounts up to 15% of all malts for dryness and color.Color is 300 L
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Adds unfermentable dextrins for body and richness. No Mashing required. Use in amounts up to 15% of all malts for a light red to amber color and a strong caramel flavor
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Adds unfermentable dextrins for body and richness. No mashing required. Use in amounts up to 15% of all malts for a light red color and full caramel flavor.
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Adds unfermentable dextrins for body and richness. No mashing required. Use in amounts of up to 15% of all malts for a golden to light red color and full caramel flavor.
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Adds unfermentable dextrins for body and richness. No mashing required. Use in amounts up to 20% of all malts for a deep golden color and medium caramel flavor.
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Adds unfermentable dextrins for body and richness. No mashing required. Use in amounts up to 20% of all malts for a light golden color and a sweet mild caramel flavor.
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Adds intense roast flavor and dark color. No mashing required. Use in amounts up to 15% of all malts. Color is 525 L
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This malt gives a biscuit flavor to English ales. No mashing required. Use in amounts up to 20% of all malts for a light amber color and biscuit flavor. Color is 50 L
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Adds unfermentable dextrins for body and richness. No mashing required. Use in amounts up to 20% of all malts for a light golden color and a sweet mild caramel flavor.
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Adds body and malt aroma. No mashing required. Use in amounts up to 20% of all malts for richness with no color change. Color 1.5 L
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Use to increase aroma body and color. Must be mashed. Color is 6 L
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Gives beer a strong increase in body and aroma and has a true biscuit flavor. Color is 26 L
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Aroma malt used in brown, Belgian style, and special ales. Color is 20 L
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