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Castle Chateau Special B Malt (per lb) Briess CaraPils Malt (per lb) Briess Rye Malt (per lb) Gambrinus Honey Malt (per lb) Best Malz Melanoidin Malt (per lb)
Very dark belgian specialty malt.
Raisin-like flavors and hints of nut and plum. 95ºL-133ºL
Adds body and foam retention without influencing color or aroma.
Use to upgrade all types of beer, including light colored beers. 1.3ºL
Contributes a unique spicy rye flavor that can help build flavor and develop complexity in many beer styles.
3.7ºL
Adds honey-like taste and residual sweetness.
Best used in brown ales, porters and stouts. 15ºL - 20ºL
Specialty Munich malt that adds roundness and intense malt flavors.
Add a reddish color to darker beers. Mimics the intense malt flavors from decoction mashing. 25ºL - 35ºL
Best Malz Acidulated Malt (per lb) Best Malz Smoked Malt (per lb) Franco-Belges Kiln Coffee Malt (per lb) Thomas Fawcett Oat Malt (per lb) Briess Cherrywood Smoked Malt (per lb)
Reduces the pH of the wort. Use up to 5% in the grist composition.
Results in improved enzyme activity of the mash and greater yield and flavor stability. 1.6ºL - 2.7ºL
Used to add a typical smoky flavor to beer.
Use up to 100% for Rauchbier. 2.0ºL - 3.5ºL
Adds subtle chocolate and coffee flavors.
Contributes deep red, mahogany color. 150ºL-180ºL
Whole malted oats.
Adds silky mouthfeel and grainy flavors. 1.9ºL - 2.3ºL
Briess Smoked Malt is produced using cherry wood for a very smooth, smoky flavored malt.
Use in a variety of beer styles to develop complexity or a rich, robust smoky flavor. 5ºL
Thomas Fawcett Peated Malt (per lb) Weyermann CaraFoam Malt (per lb) Weyermann Dehusked Carafa I Malt (per lb) Weyermann Dehusked Carafa II Malt (per lb) Dingeman's Debittered Black Malt (per lb)
Peat smoked malt. Used in Scottish and other ales.
Use sparingly in grist composition. 2ºL - 3ºL
German dextrin malt.
Increases body and head retention. 1.3ºL - 2.3ºL
Adds roast aroma and body. Enhances dark color.
Mild, smooth roast flavor. 300ºL-375ºL
Adds roast aroma and body.
Enhances dark color.
Mild, smooth roast flavor.
Same color contribution as black malt but with less astringency.
500ºL-600ºL
Dingeman's Aromatic Malt (per lb) Castle Chateau Biscuit Malt (per lb) Weyermann Dehusked Carafa III Malt (per lb) Weyermann Carafa I Malt (per lb) Weyermann Chocolate Rye Malt (per lb)
Lends strong malt aromas.
Deep colors.17ºL - 21ºL
Lends bread-like, toasty flavors.
Must be mashed with base grains. 17.4ºL-21.2ºL
Adds roast aroma and body. Enhances dark color.
Mild, smooth roast flavor. 488ºL-563ºL
Adds coffee-brown color.
Enhances aroma and body of dark beers. 300ºL - 375ºL
Enhances aroma and color.
Used in specialty beers. 188ºL - 300ºL
Weyermann Chocolate Wheat Malt (per lb) Weyermann Abbey Malt (per lb) Franco-Belges CaraVienne (per lb) Weyermann CaraRye Malt (per lb) Weyermann Beechwood Smoked Malt (per lb)
Enhances aroma and color.
Used in specialty beers. 300ºL - 450ºL
Adds pronounced maltiness.
Contributes notes of honey. 16ºL-19ºL
Belgian crystal malt. 19ºL-23ºL Adds brown color. Typical rye flavor.
Use up to 15% in grist composition in specialty and rye beers. 57ºL - 76ºL
Beachwood aroma and flavors.
Use for Rauchbiers and Kellerbiers.
Weyermann Oak Smoked Malt (per lb) Franco-Belges Kiln Black Malt (per lb) Weyermann CaraBelge Malt (per lb) Weyermann Carafa II Malt (per lb) Weyermann Carafa III Malt (per lb)
Oak smoked aroma and flavors.
Use for smoked wheat beers.
Lends dark colors.
Well suited for darker beer styles. 450ºL-585ºL
Mild notes of caramel.
Honey-colored hues. 11.8ºL - 13.7ºL
Adds coffee-brown color.
Enhances aroma and body of dark beers. 413ºL - 450ºL
Adds coffee-brown color.
Enhances aroma and body of dark beers. 488ºL - 563ºL
Briess Mesquite Smoked Malt (per lb) Franco-Belges Aromatic Malt (per lb) Franco-Belges Aromatic Malt (per oz)
Mesquite Smoked Malt delivers a mellow mesquite smoke flavor without the harshness that mesquite can deliver. Belgian-style beers, Trappist-style ales, and other beer styles. Use up to 100% of the grist composition. 3.5°L - 5°L. Belgian-style beers, Trappist-style ales, and other beer styles. Use up to 100% of the grist composition. 3.5°L - 5°L.