Black Friday Sale

1.6° L. An excellent base malt for pale lager, Belgian ales, and wheat beers. Pale color, low in protein, and results in a remarkably clean and lig...

19° L. A mildly kilned malt that has a strong malt aroma and rich color. Use 1-10%.Click here to view the complete guide to beer grains and quickly...

21° L. An excellent all-purpose caramel malt. Round, sweet character and golden to light copper color, depending on usage. Ideal for Belgian ales.C...

6° L. A very pale caramel malt. Contributes a subtle caramel flavor. The malting process creates a louryendosperm that will yield fermentable sugar...

45° L. An excellent all-purpose caramel malt. Round, sweet character with toasty overtones and deep gold to copper color, depending on usage. Used ...

From the land where brewing takes on a religious devotion. Special B® is the darkest of the Belgian caramel malts, and oh how special it is. It has...

German rye malt - crucial for Roggenbier and other rye beers.3.5° L. Contributes a spicy rye flavor; use up to 50% for rye beers, also makes an int...

German wheat malt - crucial for traditional Bavarian Hefeweizen. 1.5° L. Use up to 80% for wheat beers, or in smaller proportions to add body and h...

A wheat malt kilned to a darker color. 7.5° L. Use up to 50% for dark wheat beers, weizenbocks, or in smaller proportions to add body and head rete...

188-300° L. Use 1-5% to add color and a subtle roasty character to Dunkelweizen, Roggenbier, or other specialty ales.Click here to view the complet...

34° L. Deep gold to pale copper color and sweet malty flavor and aroma. Use 5-10% for enhanced body and malt character in Oktoberfest, Altbier and ...

46° L. Deep gold to copper color and mildly toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktoberfest, Altbier a...

57° L. Copper color and moderately toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktoberfest, Altbier and bock; ...

20° L. Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and altbiers.Click h...

23-31° L. Adds red color and intensifies malt flavor and aroma. Mash up to 20% in amber and dark lagers, red ales, Scottish ales, bock and doppelbo...

1.8° L. pH 3.4-3.6. Include 1 to 10% to lower mash and wort pH. Good for brewing pilsner with soft water. Recommended by Weyermann® for pils and he...

1.7-2.1° L. Czech-grown 2-row spring barley, processed specifically to impart full body, golden-blond color, and complex maltiness. Use for up to 1...

1.6-2.3° L. An heirloom Bohemian wheat malt, especially useful for Czech wheat beers. Also good for hefeweizen, wit, or any other continental wheat...

2.3-3.9° L. This is an heirloom malt known for its use in Grätzer/Grodziskie, a smoked wheat beer once popular in Northern Germany and Poland. This...

30-37° L. Made from green malt. This fine English caramel malt imparts a light toffee flavor with a hint of toast, and slight red hue. An excellent...

Finest malts from the British Isles. Medium crystal malt from the UK is essential to achieving that authentic English flavor in everything from bit...

70-80° L. Contributes a strong reddish hue to milds, brown ales, and other dark beers. The long kilning of this malt imparts a roasty edge on top o...

180-250° L. Less highly-roasted than regular chocolate malt. Adds color and a mild chocolate/coffee flavor to dark milds, stouts, and porters.Click...

60-70° L. Made from green malt. Imparts a dark roasted flavor and bitterness to beer. Works great in older styles of English ales such as brown ale...