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American 2-Row is a base malt.
50 – 70L This brown/amber malt has a light, dry, biscuit flavor and is produced by roasting a kilned pale malt at high temperatures. Traditionally used to produce Bitters & Mild Ales and sweet Stouts.
450-550L Malted and roasted similarly to Brown malt but at higher final temperatures. This malt provides a rich dark color and roasted, sharp, burnt or astringent flavors, and intense chocolate and coffee notes.
500 – 700L Not malted, but roasted slower and at a high temperature, then quenched with water. Lends a deep red to brown color and a sharp, bitter, dry, coffee flavor to Stouts and dark beers.
2-4.2L
1.3 – 2.3L Use in light beer or Pilsner style to improve head retention and body.
30L
2 – 3.5L
10L Crystal Malt
Briess 120L Crystal Malt
40L Crysatl Malt
60L Crystal Malt
500L The dominate flavor of Dry Stouts. Adds roastiness and an acrid, dry flavor. Lowers mash PH.
500L Use for Color and Burnt Coffee, Roasted flavor. Best in very small proportions.
20L This 2-Row caramel malt is designed to add flavors unique to Vienna-style lagers and Belgian-style Abbey ales. Imparts golden color.