| Malt |
L |
G |
Decription |
| Belgian Grains |
|
|
|
| Aromatic Malt |
20-26° |
1.036 |
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels. |
| Biscuit Malt |
23-25° |
1.035 |
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers. |
| Caramunich Malt |
56° |
1.033 |
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks. |
| Caravienne Malt |
21-22° |
1.034 |
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales. |
| Pale Ale Malt |
2.7-3.8° |
1.038 |
Use as a base malt for any Belgian style beer with full body. |
| Pilsen Malt |
1.5° |
1.037 |
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales. |
| Special B Malt |
130-220° |
1.030 |
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers. |
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|
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| Other Malts, Grains and Flaked Grains and Additions |
|
|
|
| Scotmalt Golden Promise |
2.4° |
1.038 |
Scottish pale ale malt; base malt for all Scottish beers. |
| Flaked Barley |
1.5° |
1.032 |
Helps head retention, imparts creamy smoothness. For porters and stouts. |
| Flaked Maize |
1° |
1.037 |
Lightens body and color. For light American pilsners and ales. |
| Flaked Oats |
1° |
1.033 |
Adds body and creamy head. For stouts and oat ales. |
| Flaked Rye |
2° |
1.036 |
Imparts a dry, crisp character. Use in rye beers. |
| Flaked Wheat |
2° |
1.036 |
Imparts a wheat flavor, hazy color. For wheat and Belgian white beers. |
| Gambrinus Honey Malt |
25° |
1.034 |
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles. |
| Grits |
1-1.5° |
1.037 |
Imparts a corn/grain taste. Use in American lagers. |
| Irish Moss |
NA |
NA |
Prevents chill haze. Use in all beers except cloudy wheat and white beers. |
| Malto Dextrin |
NA |
1.043 |
Adds body and mouthfeel. For all extract beers. Does not ferment. |
| Oak Chips |
NA |
NA |
Creates cask-conditioned flavor and aroma. Use in IPAs, Belgian ales and Scottish ales. Steam for 15 minutes to sanitize. |
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