| Malt |
Degrees
Lovibond |
Gravity |
Decription |
|
American Grains |
- |
- |
- |
| Crystal Malt |
10° |
1.033-35 |
Sweet, mild caramel flavor and a golden color.
Use in light lagers and light ales. |
| Crystal Malt |
20° |
1.033-35 |
Sweet, mild caramel flavor and a golden color.
Use in light lagers and light ales. |
| Crystal Malt |
30° |
1.033-35 |
Sweet, mild caramel flavor and a golden color.
Use in light lagers and light ales. |
| Crystal Malt |
40° |
1.033-35 |
Sweet, mild caramel flavor and a golden color.
Use in light lagers and light ales. |
| Crystal Malt |
60° |
1.033-35 |
Sweet caramel flavor, deep golden to red color.
For dark amber and brown ales. |
| Crystal Malt |
80° |
1.033-35 |
Sweet, smooth caramel flavor and a red to deep
red color. For porters, old ales. |
| Crystal Malt |
90° |
1.033-35 |
Pronounced caramel flavor and a red color.
For stouts, porters and black beers. |
| Crystal Malt |
120° |
1.033-35 |
Pronounced caramel flavor and a red color.
For stouts, porters and black beers. |
| Black Patent Malt |
500° |
1.026 |
Provides color and sharp flavor in stouts and
porters. |
| Roasted Barley |
300° |
1.025 |
Sweet, grainy, coffee flavor and a red to deep
brown color. For porters and stouts. |
| Black Barley |
525° |
1.023-27 |
Imparts dryness. Unmalted; use in porters and
dry stouts. |
| Chocolate Malt |
350° |
1.034 |
Use in all types to adjust color and add nutty,
toasted flavor. Chocolate flavor. |
| Dextrin Malt (carapils) |
1.5° |
1.033 |
Balances body and flavor without adding color,
aids in head retention. For any beer. |
| Pale Malt (Brewers 2-row) |
1.8° |
1.037-1.038 |
Smooth, less grainy, moderate malt flavor. Basic
malt for all beer styles. |
| Pale Malt (Brewers 6-row) |
1.8° |
1.035 |
Moderate malt flavor. Basic malt for all beer
styles. |
| Munich Malt |
10° |
1.034 |
Sweet, toasted flavor and aroma. For Oktoberfests
and malty styles. |
| Special Roast |
50° |
1.035 |
Provides a deep golden to brown color for ales.
Use in all darker ales. |
| Vienna Malt |
3.5-4° |
1.035 |
Increases malty flavor, provides balance. Use in
Vienna, Märzen and Oktoberfest. |
| Victory Malt |
25° |
1.034 |
Provides a deep golden to brown color. Use in nut
brown ales, IPAs and Scottish ales. |
| Wheat Malt |
2° |
1.038 |
Light flavor and creamy head. For American weizenbier,
weissbier and dunkelweiss. |
| White Wheat Malt |
2° |
1.037 |
Imparts a malty flavor. For American wheat beers,
wheat bock and doppel bock. |
| Belgian Grains |
- |
- |
- |
| Aromatic Malt |
20-26° |
1.036 |
Imparts a big malt aroma. Use in brown ales,
Belgian dubbels and tripels. |
| Biscuit Malt |
23-25° |
1.035 |
Warm baked biscuit flavor and aroma. Increases body.
Use in Belgian beers. |
| Caramunich Malt |
56° |
1.033 |
Caramel, full flavor, copper color. For Belgian ales,
German smoked and bocks. |
| Caravienne Malt |
21-22° |
1.034 |
Belgian light crystal malt. Used in lighter Abbey or
Trappist style ales. |
| Pale Ale Malt |
2.7-3.8° |
1.038 |
Use as a base malt for any Belgian style beer with
full body. |
| Pilsen Malt |
1.5° |
1.037 |
Light color, malty flavor. For pilsners, dubbels,
tripels, whites and specialty ales. |
| Special B Malt |
130-220° |
1.030 |
Extreme caramel aroma and flavor. For dark Abbey
beers and other dark beers. |
| British Grains |
- |
- |
- |
| Amber Malt |
35° |
1.032 |
Roasted malt used in British milds, old ales, brown
ales, nut brown ales. |
| Brown Malt |
65° |
1.032 |
Imparts a dry, biscuit flavor. Use in porters, brown,
nut brown and Belgian ales. |
| Maris Otter Pale Malt |
3° |
1.038 |
Premium base malt for any beer. Good for pale
ales. |
| Pale Ale |
2.2° |
1.038 |
Moderate malt flavor. Used to produce traditional
English and Scottish style ales. |
| Lager Malt |
1.6° |
1.038 |
Used to make light colored and flavored lagers. |
| Crystal Malt |
55-60° |
1.033-35 |
Sweet caramel flavor, adds mouthfeel and head retention.
For pale or amber ales. |
| Dark Crystal Malt |
145-188° |
1.033-35 |
Sweet caramel flavor, mouthfeel. For porters, stouts,
old ales and any dark ale. |
| Mild Ale Malt |
2.3-2.7° |
1.037 |
Dry, nutty malty flavor. Promotes body. Use in English
mild ales. |
| Cara-Pils Dextrin |
10-14° |
1.033 |
Adds body; aids head retention. For porters, stouts
and heavier bodied beers. |
| Chocolate Malt |
395-475° |
1.034 |
Nutty, toasted flavor, brown color. Use in brown ales,
porters, stouts and bocks. |
| Black Patent Malt |
500-600° |
1.026 |
Dry, burnt, chalky character. Use in porters, stouts,
brown ales and dark lagers. |
| Peat Smoked Malt |
2.8° |
1.034 |
Imparts a robust smoky flavor and aroma. For Scottish
ales and wee heavies. |
| Roasted Barley |
500° |
1.025 |
Dry, roasted flavor, amber color. For stouts, porters
and Scottish ales. |
| Toasted Pale Malt |
25° |
1.038 |
Imparts nutty flavor and aroma. Use in IPAs and
Scottish ales. |
| Wheat Malt |
2° |
1.038 |
Light flavor, creamy head. For wheat beers, stouts,
doppelbocks and alt beers. |
| Torrified Wheat |
1-1.5° |
1.036 |
Puffed wheat created by high heat. Use in pale ales,
bitters and milds. |
| German Grains |
- |
- |
- |
| Acidulated (Sauer) Malt |
1.7-2.8° |
1.033 |
High lactic acid. For lambics, sour mash beers, Irish
stout, pilsners and wheats. |
| Carafa I |
300-340° |
1.038 |
Gives deep aroma and color to dark beers, bocks, stout,
alt and schwarzbier. |
| Carafa II |
375-450° |
1.038 |
Carafa I, II and III also are available de-husked.
Adds aroma, color and body. |
| Carafa III |
490-560° |
1.038 |
Carafa I, II and III also are available de-husked.
Adds aroma, color and body. |
| Chocolate Wheat Malt |
375-450° |
1.038 |
Intensifies aroma; improves color. For dark ales, alt,
dark wheat, stout and porter. |
| Chocolate Rye Malt |
190-300° |
1.030 |
Enhances aroma of dark ales and improves color. For
dunkel rye wheat and ale. |
| CaraHell Malt (light crystal) |
8-12° |
1.033-35 |
For light colored beer for body; hefeweizen, pale ale,
golden ale, Oktoberfest. |
| CaraMunich Malt I |
30-38° |
1.033-35 |
Provides body. For Oktoberfest, bock, porter, stout,
red, amber and brown ales. |
| CaraMunich Malt II |
42-50° |
1.033-35 |
CaraMunich Malt III is dark crystal. |
| CaraMunich Malt III |
53-60° |
1.033-35 |
CaraMunich Malt III is dark crystal. |
| Light Munich Malt |
5-6° |
1.034 |
For a desired malty, nutty flavor. Lagers, Oktoberfests
and bock beer. |
| Dark Munich Malt |
8-10° |
1.034 |
Enhances body and aroma. Stout, schwarzbier, brown ale,
dark and amber ales. |
| Melanoidin Malt |
23-31° |
1.033 |
For amber lagers and ales, dark lagers and ales,
Scottish & red ales. |
| Rauch Smoked Malt |
2-4° |
1.037 |
For rauchbier, kellerbier, smoked porters, Scottish
ales and barleywines. |
| Rye Malt |
2.8-4.3° |
1.029 |
Dry character. Can use as a base malt. For seasonal
beers, roggenbier and ales. |
| Wheat Malt Light |
1.5-2° |
1.039 |
Typical top fermented aroma, produces superb wheat
beers. |
| Wheat Malt Dark |
6-8° |
1.039 |
Typical top fermented aroma, produces superb wheat
beers. |
| Caramel Wheat Malt |
38-53° |
1.035 |
For dark ales, hefeweizen, dunkelweizen, wheat bocks
and double bocks. |
| Other Malts, Grains and Flaked Grains
and Additions |
- |
- |
- |
| Scotmalt Golden Promise |
2.4° |
1.038 |
Scottish pale ale malt; base malt for all Scottish beers. |
| Flaked Barley |
1.5° |
1.032 |
Helps head retention, imparts creamy smoothness. For porters and stouts. |
| Flaked Maize |
1° |
1.037 |
Lightens body and color. For light American pilsners and ales. |
| Flaked Oats |
1° |
1.033 |
Adds body and creamy head. For stouts and oat
ales. |
| Flaked Rye |
2° |
1.036 |
Imparts a dry, crisp character. Use in rye
beers. |
| Flaked Wheat |
2° |
1.036 |
Imparts a wheat flavor, hazy color. For wheat and
Belgian white beers. |
| Gambrinus Honey Malt |
25° |
1.034 |
Nutty honey flavor. For brown ales, Belgian wheats,
bocks and many other styles. |
| Grits |
1-1.5° |
1.037 |
Imparts a corn/grain taste. Use in American
lagers. |
| Irish Moss |
NA |
NA |
Prevents chill haze. Use in all beers except cloudy
wheat and white beers. |
| Malto Dextrin |
NA |
1.043 |
Adds body and mouthfeel. For all extract beers.
Does not ferment. |
| Oak Chips |
NA |
NA |
Creates cask-conditioned flavor and aroma. Use in
IPAs, Belgian ales and Scottish ales. Steam for 15 minutes to sanitize. |
