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Definition
| Provides sweet, mild caramel flavor and a golden color. For pilsner & light amber beer. |
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Definition
| Gives a sweet, mild caramel flavor and a golden color. For pilsner beer & light amber beer. |
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| Gives a sweet, medium caramel flavor and a golden color to light red color. For light amber & medium amber beer. |
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| Kiln-roasted caramelized malt used to add nutty flavor characteristics to a wide variety of beer styles, from pale ales to stouts. |
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| Gives a sweet, medium caramel flavor and a deep golden to red color. For light beer, no alcohol and low alcohol beer, amber beer, bock beer, dark beer, porter and stout. |
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| Gives a sweet, pronounced caramel flavor and a red to deep red color. For red beer, dark beer, porter and stout. |
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| Gives a very pronounced to sharp caramel flavor and a deep red color. For dark beer, porter and stout. |
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| A highly roasted caramel malt characterized by an intense caramel flavor and slight burnt notes. |
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| 525L. Intense carbonized, burnt caramel, biscuity, woody flavor; intense aroma can be used in porter & stout. |
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Definition
| 350L. Used in all types of beer for color adjustment from a very slight increase in light or no alcohol brews to very black in stouts and porters. The chocolate flavor is very complementary in brown ales, porters, stouts and other darker beers. |
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Definition
| Provides a modest color increase toward the golden to orange hues. Adds a pronounced malty, grainy flavor. For bock & other dark beers, amber & marzen beers, pale ale, Canadian lager & low gravity beers. |
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Definition
| Provides a modest color increase toward the orange and deep orange hues. Adds a very pronounced malty, grainy flavor. For bock and dark beers & brown ales. |
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Definition
| 3.5L. Can be used in place of standard Brewers Malt as the base malt contributes slightly more malty, grainy flavor and a slightly deeper golden color. For pilsner beer, light & medium colored amber beers. |
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| 300L. Provides a sweet, grainy, coffee-like flavor and a red to deep brown color to beer. Chocolate Malt, Black Malt, or Black Barley are used in combination with Roasted Barley to obtain the desired color. For nut brown ale, porter and stout. |
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Term
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Definition
| Provides a sweet, grainy, coffee-like flavor and a red to deep brown color to beer. Chocolate Malt, Black Malt, or Black Barley are used in combination with Roasted Barley to obtain the desired color. For nut brown ale, porter and stout. |
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Term
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Definition
| The endosperm is almost completely glassy and will visually appear to be darker than standard Brewers Malt. May be used to upgrade all types of light colored beers in balancing body and flavor of dark colored beers. |
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Definition
| Used to produce rye beer, called Roggen Bier in Germany. The malt yields a very deep red color and a pronounced rye flavor. |
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| 20L. A mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100 percent of the grain bill, but it is fairly low in surplus diastatic enzymes. |
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| Special Roast (Biscuit 26L) |
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Definition
| This toasted malt provides a warm bread or biscuit flavor and aroma and will lend a garnet brown color. Use 5-15 percent maximum. No enzymes. Must be mashed with malts having surplus diastatic power. |
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| 56L. A medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color. Not synonymous with Munich malt. |
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| 21L. A light crystal malt used by Belgian breweries in lighter Abbey or Trappist style ales, but it is appropriate for any recipe that calls for crystal malt. Not synonymous with Vienna malt. |
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Definition
| Imparts a dry, almost bitter flavor. |
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Definition
| 28L. With an aroma of baking Bread, Victory® Malt is great in Nut Brown Ales and other dark beers. Special processing develops the toasty, biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. Toasty, Biscuity, Baking Bread, Nutty. |
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Definition
| 130L. The darkest of the Belgian crystal malts, Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body. |
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