Showing 1–16 of 43 results
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American 2-Row
Read moreAmerican 2-Row is a base malt.
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Bairds Brown Malt
Read more50 – 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.
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Bairds Chocolate
Read more450-550L 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.
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Bairds Roasted Barley
Read more500 – 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.
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Best Malz Acidulated Malt
Read more2-4.2L
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Best Malz Caramel Pils Malt
Read more1.3 – 2.3L Use in light beer or Pilsner style to improve head retention and body.
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Best Malz Melanoidin Malt
Read more30L
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Best Malz Rauch Malt
Read more2 – 3.5L
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Briess 10L Crystal Malt
Read more10L Crystal Malt
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Briess 120L Crystal Malt
Read moreBriess 120L Crystal Malt
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Briess 20L Crystal Malt
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Briess 40L Crystal Malt
Read more40L Crysatl Malt
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Briess 60L Crystal Malt
Read more60L Crystal Malt
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Briess Black Barley
Read more500L The dominate flavor of Dry Stouts. Adds roastiness and an acrid, dry flavor. Lowers mash PH.
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Briess Black Patent Malt
Read more500L Use for Color and Burnt Coffee, Roasted flavor. Best in very small proportions.
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Briess Caramel Vienna
Read more20L This 2-Row caramel malt is designed to add flavors unique to Vienna-style lagers and Belgian-style Abbey ales. Imparts golden color.
