Color (L): | 17.5 °L |
Info/Use: | Not provided. |
Color (L): | 127 °L |
Info/Use: | Provides dryness. |
Color (L): | 127 °L |
Info/Use: | Provides color and sharp flavor. Use in stouts and porters. |
Color (L): | 127 °L |
Info/Use: | Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor. |
Color (L): | 1 °L |
Info/Use: | Balances body and flavor without adding color, aids in head retention. For any beer. |
Color (L): | 10 °L |
Info/Use: | Sweet, toasted flavor and aroma. For Oktoberfests and malty styles. |
Color (L): | 1 °L |
Info/Use: | Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles. |
Color (L): | 1 °L |
Info/Use: | Moderate malt flavor. Basic malt for all beer styles. |
Color (L): | 1-2 °L |
Info/Use: | Light color, malty flavor. For pilsners, lagers. |
Color (L): | 127 °L |
Info/Use: | Sweet, grainy, coffee flavor and a red to deep brown color. |
Color (L): | 3.7 °L |
Info/Use: | Not provided. |
Color (L): | 50 °L |
Info/Use: | Provides a deep golden to brown color for ales. Use in all darker ales. |
Color (L): | 25 °L |
Info/Use: | Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales. |
Color (L): | 4 °L |
Info/Use: | Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest. |
Color (L): | 2 °L |
Info/Use: | Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss. |
Color (L): | 2 °L |
Info/Use: | Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock. |
Color (L): | 20-26 °L |
Info/Use: | Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels. |
Color (L): | 23-25 °L |
Info/Use: | Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers. |
Color (L): | 21-22 °L |
Info/Use: | Light crystal malt. Used in lighter Abbey or Trappist style ales. |
Color (L): | 3 °L |
Info/Use: | Used to increase malt aroma and body with slightly more color. |
Color (L): | 2.7-3.8 °L |
Info/Use: | Use as a base malt for any Belgian style beer with full body. |
Color (L): | 1.5 °L |
Info/Use: | Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales. |
Color (L): | 130-220 °L |
Info/Use: | Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers. |
Color (L): | 407 °L |
Info/Use: | Not provided. |
Color (L): | 35 °L |
Info/Use: | Roasted malt used in British milds, old ales, brown ales, nut brown ales. |
Color (L): | 500-600 °L |
Info/Use: | Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers. |
Color (L): | 65 °L |
Info/Use: | Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales. |
Color (L): | 30 °L |
Info/Use: | A British malt similar to American or Belgian crystal malts. |
Color (L): | 395-475 °L |
Info/Use: | Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks. |
Color (L): | 55-60 °L |
Info/Use: | Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales. |
Color (L): | 145-188 °L |
Info/Use: | Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale. |
Color (L): | 10-14 °L |
Info/Use: | Adds body; aids head retention. For porters, stouts and heavier bodied beers. |
Color (L): | 3 °L |
Info/Use: | Premium base malt for any beer. Good for pale ales. |
Color (L): | 2.3-2.7 °L |
Info/Use: | Dry, nutty malty flavor. Promotes body. Use in English mild ales. |
Color (L): | 2.2 °L |
Info/Use: | Moderate malt flavor. Used to produce traditional English and Scottish style ales. |
Color (L): | 200 °L |
Info/Use: | Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed. |
Color (L): | 2.8 °L |
Info/Use: | Imparts a robust smoky flavor and aroma. For Scottish ales and wee heavies. |
Color (L): | 500 °L |
Info/Use: | Dry, roasted flavor, amber color. For stouts, porters and Scottish ales. |
Color (L): | 25 °L |
Info/Use: | Imparts nutty flavor and aroma. Use in IPAs and Scottish ales. |
Color (L): | 1-1.5 °L |
Info/Use: | Puffed wheat created by high heat. Use in pale ales, bitters and milds. |
Color (L): | 2 °L |
Info/Use: | Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers. |
Color (L): | 10 °L |
Info/Use: | Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
Color (L): | 120 °L |
Info/Use: | Pronounced caramel flavor and a red color. For stouts, porters and black beers. |
Color (L): | 20 °L |
Info/Use: | Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
Color (L): | 30 °L |
Info/Use: | Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
Color (L): | 40 °L |
Info/Use: | Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
Color (L): | 60 °L |
Info/Use: | Sweet, mild caramel flavor and a golden color. Use in amber and brown ales. |
Color (L): | 80 °L |
Info/Use: | Sweet, mild caramel flavor and a golden color. For porters and stouts |
Color (L): | 90 °L |
Info/Use: | Pronounced caramel flavor and a red color. For stouts, porters and black beers. |
Color (L): | 1.5 °L |
Info/Use: | Helps head retention, imparts creamy smoothness. For porters and stouts. |
Color (L): | 1 °L |
Info/Use: | Lightens body and color. For light American pilsners and ales. |
Color (L): | 1 °L |
Info/Use: | Adds body and creamy head. For stouts and oat ales. |
Color (L): | 1 °L |
Info/Use: | Imparts a light, crisp finish. |
Color (L): | 2 °L |
Info/Use: | Imparts a dry, crisp character. Use in rye beers. |
Color (L): | 2 °L |
Info/Use: | Imparts a wheat flavor and hazy color. For wheat beers and Belgian white beers. |
Color (L): | 1.7-2.8 °L |
Info/Use: | High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats. |
Color (L): | 300-340 °L |
Info/Use: | Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier. |
Color (L): | 400 °L |
Info/Use: | De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains. |
Color (L): | 375-450 °L |
Info/Use: | Adds aroma, color and body. |
Color (L): | 500-600 °L |
Info/Use: | De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains. |
Color (L): | 490-560 °L |
Info/Use: | Adds aroma, color and body. |
Color (L): | 650-750 °L |
Info/Use: | De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains. |
Color (L): | 8-12 °L |
Info/Use: | For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest. |
Color (L): | 38-53 °L |
Info/Use: | For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks. |
Color (L): | 30-38 °L |
Info/Use: | Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers. |
Color (L): | 42-50 °L |
Info/Use: | Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers. |
Color (L): | 53-60 °L |
Info/Use: | Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Dark crystal. Results in deep saturated color and a fuller flavor. |
Color (L): | 190-300 °L |
Info/Use: | Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale. |
Color (L): | 375-450 °L |
Info/Use: | Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter. |
Color (L): | 8-10 °L |
Info/Use: | Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales. |
Color (L): | 5-6 °L |
Info/Use: | For a malty, nutty flavor. Lagers, Oktoberfests and bock beer. |
Color (L): | 23-31 °L |
Info/Use: | For amber lagers and ales, dark lagers and ales, Scottish & red ales. Imparts a reddish hue. |
Color (L): | 1.5 °L |
Info/Use: | Light color, malty flavor. For pilsners, lagers. |
Color (L): | 2-4 °L |
Info/Use: | For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines. |
Color (L): | 2.8-4.3 °L |
Info/Use: | Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales. |
Color (L): | 3 °L |
Info/Use: | Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest. |
Color (L): | 500 °L |
Info/Use: | A roasted wheat malt used Altbier or Dark Wheat Beer (Ales). It results in an intensified aroma and improved color and a mild roasted flavor. |
Color (L): | 6-8 °L |
Info/Use: | Typical top fermented aroma; for wheat beers. |
Color (L): | 1.5-2 °L |
Info/Use: | Typical top fermented aroma; for wheat beers. |
Color (L): | 1-1.5 °L |
Info/Use: | Imparts a corn/grain taste. Use in American lagers. |
Color (L): | 25 °L |
Info/Use: | Malt sweetness and honey like flavor and aroma. |
Color (L): | 10 °L |
Info/Use: | Imparts oatmeal flavor for stouts. |
Color (L): | 1 °L |
Info/Use: | Used as a filtering bed after mashing. |
Color (L): | 2.4 °L |
Info/Use: | Scottish pale ale malt; base malt for all Scottish beers. |
Color (L): | 3 °L |
Info/Use: | Imparts a smoky flavor. |
Color (L): | 117 °L |
Info/Use: | Not provided. |