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Base malt for all beer styles.
Contributes light straw color. 1.8ºL
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Attenuation: 73-80%
Flocculation: Medium
Ferment Temp: 68-73F
Alcohol Tolerance: High
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Attenuation: 74-78%
Flocculation: Low to Medium
Ferment Temp: 67-74F
Alcohol Tolerance: Medium
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Attenuation: 73-77%
Flocculation: Medium-Low
Ferment Temp: 60-72F
Alcohol Tolerance: 11% ABV
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Attenuation: 81%
Flocculation: Medium
Ferment Temp: 59-71F
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Use as a rich malty 2-Row base malt.
Contributes golden color. 3.5ºL
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Corn sugar.
Priming sugar.
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Flocculation: Medium Attenuation: 72-76% Temperature Range: 62-75F, 16-24C Alcohol Tolerance: 11 to 12% ABV
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CO2-extracted hop resin that can be used for bittering or late additions. Mix of Columbus and Apollo.
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Attenuation: 70-75%
Flocculation: Low to Medium
Ferment Temp: 67-74F
Alcohol Tolerance: Medium
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Attenuation: 75%
Flocculation: High
Ferment Temp: 59-68F
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Produces very light colored, clean, crisp wort.
Excellent choice for lagers. 1.2ºL
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BEST Pilsen Malt gives beer a fresh and rounded taste.
It can be used for all types of light beer. 1.6ºL - 2.0ºL
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Premium UK base malt. Lends a nutty sweet flavor to beer.
Use up to 100% in grist composition. 2.5ºL - 3.5ºL
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Premium English 2-row barley malt. Rich, robust malt flavors.
Use up to 100% grist composition. 2.5ºL - 3.5ºL
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Authentic floor malted English barley.
Rich, slightly nutty flavor. 2.3ºL-3.0ºL
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Attenuation: 63-70%
Flocculation: Very High
Ferment Temp: 65-68F
Alcohol Tolerance: Medium
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Attenuation: 69-74%
Flocculation: Medium to High
Ferment Temp: 65-68F
Alcohol Tolerance: Medium-High
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Attenuation: 67-74%
Flocculation: High
Ferment Temp: 65-70F
Alcohol Tolerance: Medium
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Attenuation: 70-80%
Flocculation: Medium to High
Ferment Temp: 65-70F
Alcohol Tolerance: Medium-High
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Attenuation: 65-70%
Flocculation: Medium
Ferment Temp: 65-70F
Alcohol Tolerance: Medium
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Attenuation: 67-75%
Flocculation: Medium
Ferment Temp: 65-70F
Alcohol Tolerance: Medium
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Attenuation: 73-77%
Flocculation: Low
Ferment Temp: 55-68F
Alcohol Tolerance: approx 11%
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Attenuation: 74-78%
Flocculation: Low
Ferment Temp: 58-74F
Alcohol Tolerance: approx 10%
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Attenuation: 72-76%
Flocculation: Medium
Ferment Temp: 60-72F
Alcohol Tolerance: 10% ABV
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Attenuation: 82%
Flocculation: High
Ferment Temp: 54-59F
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Attenuation: High
Flocculation: Medium-High
Ferment Temp: 57-70F
Alcohol Tolerance: High
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Improves head and foam retention in any beer style.
Sweet and malty with a mild bread dough flavor. 2.5ºL
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Use in small amounts to add complexity to both ales and lagers. Also known as biscuit malt.
Produces wort with toasty, biscuity, baking bread, nutty flavors. 28ºL
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Intensifies the color of the beer and emphasises the malt aroma of dark beers.
Can be used for 100% of the grain composition. 4.2ºL - 8.0ºL
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Roasty coffee and chocolate flavors.
Deep brown to black color based on usage. 450ºL - 500ºL
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Increases head retention. Adds creaminess and body to beer.
Contributes very little color. 1.5ºL
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Adds body and silky mouthfeel.
Typical in oatmeal stouts. 2.5ºL
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Use when brewing with Wheat or Rye.
Aids in lautering by providing additional filtering.
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Very dark belgian specialty malt.
Raisin-like flavors and hints of nut and plum. 95ºL-133ºL
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Contributes very little color.
Aids in beer foam development and stability. 10ºL
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Attenuation: 70-76%
Flocculation: Medium Ferment Temp: 50-54F
Alcohol Tolerance: Medium-high
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Attenuation: 68-72%
Flocculation: Medium Ferment Temp: 48-52F
Alcohol Tolerance: Medium
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Attenuation: 73-80%
Flocculation: Medium Ferment Temp: 69-75F
Alcohol Tolerance: Medium
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Attenuation: High
Flocculation: High
Ferment Temp: 59-74F
Alcohol Tolerance: High
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Attenuation: 71-75%
Flocculation: Medium
Ferment Temp: 62-72F
Alcohol Tolerance: 12% ABV
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Attenuation: 69-73%
Flocculation: High
Ferment Temp: 55-75F
Alcohol Tolerance: approx 12% ABV
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Attenuation: 67-71%
Flocculation: Very High
Ferment Temp: 64-72F
Alcohol Tolerance: 9% ABV
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Attenuation: 73-77%
Flocculation: Low
Ferment Temp: 64-75F
Alcohol Tolerance: approx 10% ABV
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Use as a base malt or high percentage specialty malt.
Will lend a higher residual maltiness/ mouthfeel. 5.3ºL
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European-style Munich Malt for a clean, malty flavor.
Use in any beer style needing enhanced malty flavors. 10ºL
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European-style dark Munich malt that provides clean, intensely malty flavors.
Deep golden with oranges hues. 20ºL
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Adds body and foam retention without influencing color or aroma.
Use to upgrade all types of beer, including light colored beers. 1.3ºL
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Adds deep golden to brown hues.
Produces wort with toasty, biscuity, sour dough, and tangy flavors. 50ºL
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Adds complex flavors often associated with darker, high gravity beers.
Also provides richer, more complex flavors in lighter colored beers. 130ºL
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