Malted Beer Grains

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

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...

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...

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...

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...

1.8° 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...

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...

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...

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; ...

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...

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 ...

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...

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...

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...

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...

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...

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

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

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...

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...

Dingemans Pale Ale Malt Dingemans Pale Ale Malt is a premium base malt crafted from the finest 2-row European summer barley. Known for its warm, ma...

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...

Rahr Pale Ale Malt Rahr Pale Ale Malt is a premium ale-style base malt crafted from a select blend of North American 2-row barleys. Known for its ...

1.5 - 2° L. A high-quality, economical pilsner malt from Rahr Malting in Shakopee, MN. A bit lighter in color and lower in total protein than Rahr ...