20L This 2-Row caramel malt is designed to add flavors unique to Vienna-style lagers and Belgian-style Abbey ales. Imparts golden color.
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.
Pre-Gelatinized
25L Nut Flavor and Toasted Flavors without being sweet like Caramel malt. Excellent for Nut brown Ales.
2.4 – 4L Well modified base malt. Easy to mash, it has lower diastatic power than Pilsner or Pale Ale.