Base malt for all beer styles

• More husk than 2-Row Brewers Malt
• Well suited for high adjunct brewing.
• Color: 1.8L

Exceptionally high alpha amylase and diastatic power for maximum fermentable yield.

• Typically used for high adjunct mashes.
• Color: 2.4L

The perfect base malt for all beer styles.

• Excellent fermentability. High extract.
• Color: 1.8L

Briess Organic two-row malt.

• Suitable base for all beer styles.
• Color: 1.8-2.3 L

Perfect for all beer styles, especially American ales and lagers, producing a very clean, smooth finish.

• Use for all beer styles.
• Color: 1.8-2.2 L

British barley malt variety.

• Produces beers with a full malt flavor.
• Color: 2.5-3.5 L

Pale base malt grown in Scotland

• Similar to Maris Otter, but sweeter.
• Color: 2-3L

A traditional English barley variety.

• Known for its slightly bready flavor.
• Color: 2.3-3.0L

Hearty enough to withstand a Pacific Northwest winter, White Wheat is steeped, germinated and kilned to perfection.

• Use with rice hulls to improve lautering and help prevent stuck mash.
• Use 5% for head retention in any style.
• Use as part or all of base malt in wheat beers.
• Color: 3.0-4.4L

Imparts malty flavor not obtainable from raw wheat.

• Use with rice hulls to improve lautering and help prevent stuck mash.
• Use 5% for head retention in any style.
• Use as part or all of base malt in wheat beers.
• Color: 2.3L

Produced from plump, spring German wheat.

• Suitable for all types of wheat beer including traditional Weiss beer and American wheat beer.
• Color: 1.5-2.5L

Very light colored base malt.

• Produces exceptionally clear, crisp wort.
• Typically used as a base malt for lagers.
• Color: 1.2L

Produced from high-quality two-row-spring barley, grown in the best German and European barley regions.

• Traditionally used in Pilsner, Lagers, Ales, Kolsch, as well as other beers.
• Color: 1.6-2.0L

A great light-colored base malt with low protein and very high extract. Contributes a light, clean, malty flavor character.

• Good for any beer style, especially Belgian style ales.
• Color: 2.3-4.2L

Malted from low protein barley. Low-color, high-extract, light-flavored malt.

• A great base malt for all styles.
• Color: 1.6-1.8L

A true European-style Pilsen Malt that is rich in flavor, high in extract, and low in protein with moderate enzymes and FAN.

• Balanced flavor with malty, subtle honey, bready, and cracker notes.
• Use up to 100% of the base malt of any beer style needing subtle, round base malt flavor.
• Color: 1.8L

Contains a small amount of lactic acid.

• Use for mash pH adjustment.
• Can also be used to give sourness to sour beer styles

Rich malty flavor, hint of biscuit, finishes exceptionally clean.

• Use in any beer for rich malty flavor.
• Offers complexity and depth with a toasted note at the finish.
• Typically used in Vienna, Oktoberfest and Marzen beers.
• Color: 3.5-4.5L

Can be used as a base malt to give increased malt aroma and flavor

• Traditionally used in Vienna Lager and Marzens
• Color: 3-5L

Slightly darker base malt than 2-Row. Good substitute for Maris Otter. Excellent in American Pale Ales and American versions of British beer styles.

• Produced from well-modified, Western-grown 2-Row barley.
• Kilning regimen based closely on traditional British Pale Ale malting practices.
• Contributes a malty complexity to beer flavor and aroma.
• Color: 2.6-3.0 L

Rich malt flavor, hints of biscuit and nut-like flavors.

• Use as a rich malty base malt.
• Fullly modified, high extract, low protein.
• A unique malting recipe results in the development of its flavor.
• Color: 3.5L

Well Modified for excellent milling performance, low Beta-Glucan and quick Lauters.

• High Haze for intentionally cloudy beers.
• 5-10% will add a light haze without a significant impact on beer flavor.
• 20-50% will add significant turbidity with an increasing sweet, toasty flavour and added mouthfeel.
• Color: 2.3-2.9L

Produced in the traditional European method of stewing germinated 2-Row malt, then kilning at high temperatures.

• Process provides colour and aromatics without caramel/crystal flavours.
• Fantastic for Amber and Dark beers.
• Color: 10-12L

Created for brewing red-tinted beers.

• Can be employed to brew consistently fiery beers with intense reddish hues.
• Use for up to 100% of your grain bill.
• Color: 11-13L

Produced through a special germination process followed by a special kilning process which enhances the aroma and color of the finished malt.

• Will reinforce color, mouth feel and malt forwardness in your finished beer.
• Color: 4.2-8.0L

Crafted by removing the majority of husk, fine grit, and flour from milled Synergy Select Pilsen Malt. This innovative product reveals true malt flavors with a remarkably clean finish. Expect balanced taste with notes of bread, cracker, and honey.

• Up to 100% of the base malt of any beer style where clean, sweet, well-rounded base malt flavor is d
• Custom milled, does not require additional milling.
• Color: 1.8L

Highly kilned version of traditional Munich malt, contributes a deep malt forward flavor, and delicate roasted characteristics. Hints of chocolate are balanced alongside subtle sweetness, toastiness, and biscuit notes.

• Typical styles are Brown Ale, Bock, Oktoberfest, and Scotch Ale.
• Color: 18-25L

Very unique dextrine-style malt that adds body, foam retention and beer stability without influencing color or aroma.

• Use to upgrade all types of beer, including light colored beers
• The non-fermentables are very advantageous in balancing body and flavor of dark colored beers
• Low usage of 1-5% will help achieve desired results
• Color: 1.5L

Very smooth, clean, slightly sweet, rich intense malty flavor.

• Use as up to 50% in Bock style beers.
• Use 5-15% in any style needing enhanced malty flavors.
• Color: 20L

Highly unique specialty malted and roasted oat with subtle flavors and mouthfeel.

• Use in any beer that benefits from enhanced mouthfeel and a toasty, oat flavor.
• Color: 4L

Use for improved flavor stability, fullness and rounding of beer color.

• Great for imparting a deep red color.
• Color: 23-31L

With an aroma of baking bread, Victory Malt is great in Nut Brown Ales and other dark beers

• Special processing develops the toasty, biscuity, baking bread, nutty flavors
• Biscuit type malt.
• Color: 28L

Toasty, Biscuit, and bold sourdough flavors.

• Use in Nut Brown Ales, Porters and other dark beer styles.
• Biscuit type malt.
• Color: 50L

Burnt sugar, woody, prune flavors.

• Good for mid to dark Belgian style ales.
• Excellent for adding complex flavors in abbey styles and in darker styles like dry Irish stouts and
• Biscuit type malt.
• Color: 130L

Use rye malt for light and medium colored and flavored beers for complexity.

• Use in 5% increments until desired flavor is achieved.
• Color: 3.7L

Cherrywood smoked malt with a smooth, sweet malt character.

• Add 5-10% for noticeable smoke character in light styles.
• Add 10-20% for pronounced flavor in light styles.
• Add 30-60% for pronounced smoke flavor in dark styles.
• Color: 5L

Adds depth and complexity to your recipes for an added touch of tart and sweet flavor.

• Use up to 15%
• Color: 15-25L

Use as a substitute for Cara/Crystal barley malts in wheat beers for enhanced wheat flavor & aroma.

• Promotes fullness.
• Color: 55L

In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates desirable non-fermentable components giving Caramel Malt the ability to contribute body, head retention, and extended beer stability, while contributing color and a unique caramel flavor.

• Caramel 10L is a roasted caramel malt that imparts golden color.
• Use 3-7% for Pilsener-style beers for balance.
• Use 5-15% to provide color, sweetness and color to light amber beers.
• Color: 10L

In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates desirable non-fermentable components giving Caramel Malt the ability to contribute body, head retention, and extended beer stability, while contributing color and a unique caramel flavor.

• Caramel 20L is a roasted caramel malt that imparts golden color.
• Use 3-7% for Pilsener-style beers for balance.
• Use 5-15% to provide color, sweetness and color to light amber beers.
• Color: 20L

Unique dextrine-style malt that not only adds body, foam retention, and beer stability but also color and flavor.

• Use 10% to add copper/orange hues.
• Use 20% for a reddish color, or 30% for a solidly red ale.
• Provides color hues and balanced flavor notes between those of caramel, kilned and dry roasted malts
• Toast, toffee and burnt sugar notes at very high usage rates.
• Color: 30L

In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates desirable non-fermentable components giving Caramel Malt the ability to contribute body, head retention, and extended beer stability, while contributing color and a unique caramel flavor.

• Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color.
• Use 3-7% for Pilsener-style beers for balance.
• Use 5-15% to provide color, sweetness and color to light amber beers.
• Color: 40L

Medium crystal malt from Bairds Malting.

• Use in all beer styles for added color and sweetness.
• Color: 70-80L

In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates desirable non-fermentable components giving Caramel Malt the ability to contribute body, head retention, and extended beer stability, while contributing color and a unique caramel flavor.

• Caramel Malt 60L is a roasted caramel malt that imparts golden to light red color.
• Use 3-7% for Pilsener-style beers for balance.
• Use 5-15% to provide color, sweetness and color to amber and red beers.
• Color: 60L

Drum roasted crystallized malt that contributes gold, orange and red hues at low usage rates, minimizing flavor impact.

• Contributes extreme red/brown colors and complex caramelized/burnt sugar notes at moderate usage rat
• Color: 200L

Dark crystal malt from Thomas Fawcett.

• Use in darker beer styles for added color and sweetness.
• Color: 81-90L

In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates desirable non-fermentable components giving Caramel Malt the ability to contribute body, head retention, and extended beer stability, while contributing color and a unique caramel flavor.

• Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color.
• Use 3-15% in Amber and Red beers.
• Use 10-15% in Bock, Porter, or Stout.
• Color: 80L

In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates desirable non-fermentable components giving Caramel Malt the ability to contribute body, head retention, and extended beer stability, while contributing color and a unique caramel flavor.

• Caramel Malt 120L is a roasted caramel malt that imparts deep red color.
• Use 3-15% in Amber and Red beers.
• Use 10-15% in Bock, Porter, or Stout.
• Color: 120L

One of the darkest crystal malts available.

• Imparts a raisin flavor to Belgian Abbey style beers.
• Use small amounts combined with other crystal malts in Amber and Red beers.
• Use larger quantities in strong dark Belgian ales.
• Color: 115-150L

This caramel malt adds flavors unique to Vienna-style lagers and Belgian-style Abbey Ales. Imparts golden hues.

• Soft toffee, caramel, malty flavors.
• Color: 20L

A light crystal malt from Best Malz.

• Use 1-5% for added color and maltiness in light beers.
• Use up to 10% in darker beers.
• Color: 31-38 L

A more toasted form of pale ale malt and is typically used in Brown Porter recipes.

• No diastatic power.
• Color: 38-48L

Traditionally used in London Porters

• Use in Brown ales, or any darker style beer.
• Color: 52-65L

Roasting of this grain develops touches of caramel and bread crust flavors that complement the spicy characteristic of rye.

• Use to add depth and subtle flavor to many styles of beer.
• Color: 75 L

This malt will deliver subtle chocolate and coffee flavors and aroma.

• Use in all dark beer styles.
• Color: 150-180L

Use in Dark Milds and Stouts.

• Color: 180L

Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution.

• Use 1-10% for desired color in Porter and Stout Beer.
• The chocolate flavor is very complementary when used in higher percentages in Porters, Stouts, Brown
• Color: 350L

Roasted at high temperatures until desired color is achieved.

• Use in dark beers, including Porter, Stout, Bock, etc.
• Color: 300-380L

Dark Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution.

• Use 1-10% for desired color in Porter and Stout Beer.
• The chocolate flavor is very complementary when used in higher percentages in Porters, Stouts, Brown
• Color: 420L

Produces dark colored beer with little impact to foam color. Use when dark beer with light head is desired.

• Use 1-10% for desired color in Porter and Stout.
• Use in all beer styles for color adjustment.
• Color: 500L

Contributes strong roasted barley, coffee flavor notes characteristic of Stouts.

• Use 3-7% for coffee flavor in Porters and Stouts
• Use 2-5% in Nut Brown Ales
• Color: 300L

Lends a deep, dark color and a sharp, dry flavor.

• Typically used in Stouts and Porters.
• Color: 550L

Dehusked Black Malt, similar to Weyermann CARAFA Special.

• Very delicate roasted flavors.
• No astrigent or bitter aftertaste.
• Color: 500 L

Contributes the same color characteristics as Black Malt but without the bitter, astringent, dry aftertaste.

• Great for use in Black IPAs and Schwarzbier.
• Small quantities will add color to light beers without significant flavor contribution.
• Great substitute for Blackprinz or Weyermann CARAFA Special.
• Color: 550L

Raw wheat, cereal mash required for most beer styles.

• Typically used in Belgian Farmhouse style beers.
• Color: 2.0L

Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity.

• Use in place of corn as an adjunct to eliminate corn flavor in the finished beer.
• Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.
• There is no need to mill Barley Flakes.
• Color: 1.4 L

Yellow Corn Flakes produce a beer with a mild, less malty flavor and body than an all-malt beer.

• Produces a drier, more crisp beer.
• Use up to 40% as a cereal adjunct in the total mash.
• Add directly to the mash with the malts. Do not mill.
• Color: 0.8 L

Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains.

• There is no need to mill Oat Flakes, however, they can be put through the mill if that is easier.
• Use 5-25% of the total grist for an Oatmeal Stout.
• Use a small percentage in Belgian Wit Beers.
• Color: 2.5L

Pre-gelatinized wheat flakes can be incorporated directly into the mash with other grains.

• Use up to 40% as a cereal adjunct in the total grist.
• Use 0.5-1.0% to increase foam stability.
• Color: 2.0L

Rice Flakes produce a light, clean and crisp characteristic to the finished beer.

• Use up to 40% as a cereal adjunct in the total grist.
• Color: 1L

Rye Flakes contribute a very clean, distinctive rye flavor.

• Use up to 40% as a cereal adjunct in the total grist to create Rye Beer.
• There is no need to mill Rye Flakes.
• Color: 3.0 L

Torrified Wheat has been heat treated to break the cellular structure, allowing for rapid hydration and malt enzymes to more completely attack the starches and protein.

• Can be used in place of raw wheat when making Belgian-style White and Wit beers.
• Can be used up to 40% of the total grist bill.
• Color: 1.5 L

Ancient grain related to wheat. High in protein.

• Use up to 40%
• Color: 1.8-2.7L

Used for balancing the characteristic of a highly solubilized malt and for promoting foam formation and increasing foam stability.

• Use as 10-15% of the grain bill.
• Color: 1.2-1.6 L

Helps with grain bed filtering, especially when using large amounts of adjuncts such as wheat or oats.

• Adds no color, flavor, or fermentables.