| Malt |
L |
G |
Decription |
| American Grains |
|
|
|
| Crystal Malt |
10° |
1.033-35 |
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
| Crystal Malt |
20° |
1.033-35 |
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
| Crystal Malt |
30° |
1.033-35 |
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
| Crystal Malt |
40° |
1.033-35 |
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
| Crystal Malt |
60° |
1.033-35 |
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales. |
| Crystal Malt |
80° |
1.033-35 |
Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales. |
| Crystal Malt |
90° |
1.033-35 |
Pronounced caramel flavor and a red color. For stouts, porters and black beers. |
| Crystal Malt |
120° |
1.033-35 |
Pronounced caramel flavor and a red color. For stouts, porters and black beers. |
| Black Patent Malt |
500° |
1.026 |
Provides color and sharp flavor in stouts and porters. |
| Roasted Barley |
300° |
1.025 |
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts. |
| Black Barley |
525° |
1.023-27 |
Imparts dryness. Unmalted; use in porters and dry stouts. |
| Chocolate Malt |
350° |
1.034 |
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor. |
| Dextrin Malt (carapils) |
1.5° |
1.033 |
Balances body and flavor without adding color, aids in head retention. For any beer. |
| Pale Malt (Brewers 2-row) |
1.8° |
1.037-1.038 |
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles. |
| Pale Malt (Brewers 6-row) |
1.8° |
1.035 |
Moderate malt flavor. Basic malt for all beer styles. |
| Munich Malt |
10° |
1.034 |
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles. |
| Special Roast |
50° |
1.035 |
Provides a deep golden to brown color for ales. Use in all darker ales. |
| Vienna Malt |
3.5-4° |
1.035 |
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest. |
| Victory Malt |
25° |
1.034 |
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales. |
| Wheat Malt |
2° |
1.038 |
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss. |
| White Wheat Malt |
2° |
1.037 |
Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock. |
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