Malt Type: SpecialtyGrain Origin: North AmericaWort Color: 1.5 °Lovibond (2.0 EBC)Protein: Moisture: 6.5% max.Extract (dry): 75% min.Diastatic Power: 0 °LintnerUsage: 5% max. Briess 2-Row Carapils® is a unique, dextrine-style barley malt. It adds body, foam retention, and beer stability without influencing color or aroma. It has the full glassiness of a caramel malt without the color or flavor. The non-fermentables...
Malt Type: RoastedGrain Origin: North AmericaWort Color: 350 °Lovibond (932 EBC)Protein: Moisture: 5.5% max.Extract (dry): Diastatic Power: 0 °LintnerUsage: 10% max. Briess 2-Row Chocolate is a roasted malt made from 2-row barley. It has the flavor of rich, roasted coffee and cocoa and produces a brown color. It is typically used lightly and in darker beer styles like porters, stouts,...
Malt Type: SpecialtyGrain Origin: North AmericaWort Color: 10 °Lovibond (23 EBC)Protein: 11.7%Moisture: 3.3% max.Extract (dry): 78.0% min.Diastatic Power: 40 °LintnerUsage: 50% max. Briess Bonlander® Munich malt is an American, Munich-style specialty malt. Made in the true European style, Bonlander® Munich is produced from 2-row barley kilned at high temperatures. It has a very smooth and malty sweet taste and produces...
Malt Type: SpecialtyGrain Origin: North AmericaWort Color: 28 °Lovibond (73 EBC)Protein: Moisture: 2.5% max.Extract (dry): 75.0% min.Diastatic Power: Usage: 25% max. Briess Victory® is a biscuit-style specialty malt. It has a clean, toasted bread flavor with a mild nuttiness. The aroma is similar to baking bread. It imparts deep golden to light brown hues. It can be used in small...
Malt Type: SpecialtyGrain Origin: North AmericaWort Color: 20-25 °Lovibond (51-66 EBC)Protein: 12% max.Moisture: 5% max.Extract (dry): 80% min.Diastatic Power: Usage: 10% max.
This 2-row barley malt is similar in style to German “brumalt,” but with its honey-like taste and residual sweetness, it really doesn’t compare to any other malt. Best used in brown ales, porters and stouts.
Malt Type: Base / SpecialtyGrain Origin: GermanyWort Color: 8 °Lovibond (28-32 EBC)Protein: 11% max.Moisture: 4.5% max.Extract (dry): 80.5% min.Diastatic Power: Usage: 10-100% max. Avangard munich malts are made from the finest two row spring barley grown in the most prominent regions, such as Germany, France, Denmark, and England. Munich type malt can be used up to 100% for darker malty beers and also for adding color...
Malt Type: Crystal/CaramelGrain Origin: North AmericaWort Color: 120 °Lovibond (318 EBC)Protein: Moisture: 3.0% max.Extract (dry): 75.0% min.Diastatic Power: 0 °LintnerUsage: 15% max. Briess 2-Row Caramel 120L is a very dark crystal malt made with 2-row barley. It imparts deep red color and pronounced flavors of burnt-sugar, raisin, and prunes. Crystal malts also add body and improve head retention. Usage is...
Malt Type: Crystal/CaramelGrain Origin: North AmericaWort Color: 40 °Lovibond (110 EBC)Protein: Moisture: 5.5% max.Extract (dry): 77.0% min.Diastatic Power: 0 °LintnerUsage: 15% max. Briess 2-Row Caramel 40L is a light crystal malt made with 2-row barley. It imparts a golden color, rich sweetness, and mild caramel and toffee flavors. Crystal malts also add body and improve head retention. Usage is progressive,...
Malt Type: Specialty / Base MaltGrain Origin: North AmericaWort Color: 3.5 °LovibondProtein: 12%Moisture: 3.5% max.Extract (dry): 78.0%Diastatic Power: 80Usage: 100% max. FLAVOR & COLOR CONTRIBUTIONS Malt Style: Specialty Base malt Flavor: Rich malty flavor, Hint of biscuity notes, Finishes exceptionally clean Color: Contributes light golden color CHARACTERISTICS / APPLICATIONS Goldpils® Vienna Malt is a superb example of this classic malt. Less sweet than...
Malt Type: Crystal/CaramelGrain Origin: North AmericaWort Color: 60 °Lovibond (160 EBC)Protein: Moisture: 5.0% max.Extract (dry): 77.0% min.Diastatic Power: 0 °LintnerUsage: 15% max. Briess 2-Row Caramel 60L is a medium crystal malt made with 2-row barley. It imparts deep gold and reddish hues, rich sweetness, and pronounced caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive,...
Malt Type: Crystal/CaramelGrain Origin: North AmericaWort Color: 20 °Lovibond (51 EBC)Protein: Moisture: 6.0% max.Extract (dry): 76.0% min.Diastatic Power: 0 °LintnerUsage: 15% max. Briess Caramel 20L is a light crystal malt made with 6-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to...
Malt Type: AdjunctGrain Origin: North AmericaWort Color: 300 °Lovibond (800 EBC)Protein: Moisture: 5.0% max.Extract (dry): Diastatic Power: Usage: 7% max. Roasted, unmalted barley has a dry, coffee flavor with an intense bitterness and imparts deep brown color to wort that affects the foam color of the finished beer. The sharp flavor of roasted barley is characteristic of classic porters and...
EBC: 3-6Lovibond: 1.7-2.8Usage: to 5% (10% for sours)Moisture: 6.0-7.0%Total Nitrogen: 10.0-11.0Extract% (dry basis):N/ASoluble Nitrogen Ratio: N/A Acidulated malt contains lactic acid and can be used to lower ph levels in your mash. It can also be used at a higher usage rate for sour beers to produce a unique flavor. Best used for the following beer styles: Ales Wheat Beers...
Malt Type: Crystal/CaramelGrain Origin: North AmericaWort Color: 10 °LovibondProtein: Moisture: 7.0% max.Extract (dry): 77.0% min.Diastatic Power: 0 °LintnerUsage: 15% max. Briess 2-Row Caramel 10L is a very light crystal malt made with 2-row barley. It imparts a golden color, candy-like sweetness, and mild caramel flavor. Crystal malts also add body and improve head retention. Usage is progressive, starting light to...
Malt Type: SpecialtyGrain Origin: GermanyColor: 23-31 °Lovibond (60-80 EBC)Protein: Moisture: 4.5% max.Extract (dry): 75% min.Diastatic Power: Usage: 20% max.Weyermann® Melanoidin is a kilned specialty malt with an intense malt aroma and unique brewing characteristics. It has a high degree of modification of both proteins and starches, excellent friability, low β-glucan values, and high acidity. These attributes help promote flavor stability,...
