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

Contains a small amount of lactic acid.

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

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

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

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

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.