Specialty grains are added to impart specific and desirable character to a beer. Color, malt sweetness, and aroma are but a few of the characteristics, which can be controlled and “dialed in” to suit the individual taste for a specific style of beer. Specialty grains differ from grains used as foundation or base malt in that they do not produce an appreciable quantity of fermentable sugars. What they do produce is a dextrous, unfermentable sugar that directly contributes to the body of the beer.

Trying different grains will definitely give your beer a different taste. So, if you really like one of our kits, but want to make a slight change, try adding a different grain to your next batch.

 

Kilned at a high temperature to a chocolate color. Imparts a nutty toasted aroma and flavor, and a chocolate color.

We are proud to carry products from Briess Malt and Ingredient Co, in Chilton Wisconsin. Their chocolate malt provides the dark flavors of roasted coffee and cocoa. Try it in browns, stouts, or porters for a hint of bittersweet chocolate. 350°L

 

Higher colour than regular base malts.

Well modified.

Aromatic.

Great for all types of Ales.

Adds body and creamy head. For stouts and oat ales.

Use up to 30% of grist total for a distinct full-bodied flavor and creamy texture.

 

Helps head retention, imparts creamy smoothness. For porters and stouts.

Grainy taste and significantly increased head retention, creaminess, and body. Can make up to 20% of grist for classic dry Irish stouts.

 

Lightens body and color. For light American pilsners and ales.

Flaked Maize often called flaked corn adds mild, neutral flavor in small amounts, moderate sweetness at higher percentages. Low rates sometimes used in English bitters. Can make up to 40% of grist for American lager styles.

 

Same as Caramel 10L, this light Crystal malt will lend body and mouth feel with a minimum of color, but with a light caramel sweetness and mild caramel flavor. Can help prevent the formation of oxidised (cardboard) flavours. Briess caramel malts are produced in a roaster rather than a kiln. This allows for the application of higher temperatures to the green malt, resulting in the development of unique flavors, colors, and aromas. This light caramel malt produces light golden hues, and has a mellow, candy like sweetness and a subtle toffee flavor - similar to spun sugar. It will contribute more flavor than a carapils, but not as much as darker caramel malts. Use 3-15% for enhanced body and foam stability with a subtle color and flavor contribution. 10°L

 

Briess caramel malts are produced in a roaster rather than a kiln. This allows for the application of higher temperatures to the green malt, resulting in the development of unique flavors, colors, and aromas. Caramel 40L is a popular and verstaile medium caramel malt that will contribute rich golden hues and smooth flavors of sweet toffee and caramel. Use 3-15% in many beer styles to enhance the body, foam stability, color, and flavor of your beer. 40°L

 

Briess caramel malts are produced in a roaster rather than a kiln. This allows for the application of higher temperatures to the green malt, resulting in the development of unique flavors, colors, and aromas. Caramel 60 is a widely used, versatile, medium crystal malt that will contribute a rich sweetness, and pleasant toasted bread and pronounced, full caramel flavor with a light, reddish hue.

 

120° L. Briess caramel malts contribute body, foam stability, color, and flavor. Use 3-15% in amber or dark beers for deep red color and pronounced caramel, burnt sugar, raisin, and prune flavor.

 

Imparts a wheat flavor, hazy color. For wheat and Belgian white beers.

Greatly increases head retention and body at as low as 8% of the grist; can make up to 40% of grist.

 

These highly roasted malts contribute a coffee or burnt toast flavor to porters and stouts. Obviously these malts should be used in moderation. Some brewers recommend that they be added towards the end of the mash, claiming that this reduces the "acrid bite" that these malts can contribute. This practice does seem to produce a smoother beer for people brewing with "soft" or low bicarbonate water.

 

Produced from full steeping and germination with a higher kilning temperature to achieve colour. Vienna malt can be used as a base malt to give increased malt aroma and flavour. Traditionally used in Vienna Lager and Märzens. Excellent in IPA and American Wheat Ale, where a golden maltiness is desired but crystal sweetness is not. Normally used at 10%-15% of the grist.

Available in 1LB and 50LB bags.

 

Produced from hand-selected lots of premium, Canadian-grown Copeland barley.

Exclusive to the Canada Malting Calgary Malthouse.

Low in protein, and colour.

High extract.

Balanced modification.

Great for Lagers.

Finest malts from the British Isles. Maris Otter is an English 2-row varietal barley introduced in 1966 that was developed specifically to produce high quality malt for the production of ale.

Its low nitrogen content, uniformly plump kernels, and robust husk has made it a favorite among English brewers for its reliable and forgiving brewhouse performance, and, most notably, because of the unique Maris Otter flavor it adds to the beer which may be absent in modern barley varieties grown for yield and ease of agricultural production.

This fine base malt will easily convert with a single infusion mash, and produce an orange tinged golden wort with a unique rich, slightly nutty flavor. An excellent malt for any English style beer. 3.5-4.5°L

 

Made from a Scottish Low-GN barley variety, this malt has an excellent spirit yield.

The rich flavour foundation and superior extract are typical of the very best Scottish pot still malts.