-----Grains------ 0.

000 0
2-Row Malt - 1.7L (Rahr) 1.038 1.7 A fantastic and economical all-purpose base ma
lt. It is made from Harrington barley grown on the western prairies and malted i
n Minnesota. It is high in enzymes, well modified, clean and smooth. Easily conv
erts with a single step infusion mash.
2-Row Malt - 1.75L (Briess) 1.038 1.75 Probably the most commonly used base malt
in all-grain or partial-mash brewing. Yields a slightly higher extraction rate t
han 6-Row. 2-Row is well modified, smooth, and high in enzymes. A single step in
fusion mash will easily convert 2-Row, but a protein rest is recommended to impr
ove clarity.
2-Row Malt - 2.0L (MaltEurope) 1.038 2 An excellent plain American 2-row malt gro
wn in and around Montana and used by many US pro brewers. Good for single infusi
on mashes; works well with adjuncts.
2-Row Organic 1.8L (Briess) 1.037 1.8 Base malt made from organically-grown 2-row
barley, certified by Oregon Tilth. Mild, malty flavor. Suitable for all beer st
yles.
6-Row Malt 1.7L (Rahr) 1.035 1.7 Optimized for adjunct brewing its high enzyme cont
ent easily converts high percentages of unmalted corn, rice, oats, etc. Six-row
is also useful in lautering mashes with huskless grains due to it high husk cont
ent.
Acidulated Malt - 1.8L (Weyermann) 1.027 1.8 pH 3.4-3.6. Include 1 to 10% to lowe
r mash and wort pH. Good for brewing pilsner with soft water. Recommended by Wey
ermann for pils and hefeweizen mashes.
Amber Malt 27L (Crisp) 1.035 27 Made from ale malt. Warm, pleasant, biscuit flavo
r with coffee undertones. This is a versatile malt for the all grain or partial
mash brewer. Try a 1/2 lb. In a nut brown or red ale.
Aromatic Malt - 19L (Castle) 1.036 19 A mildly kilned malt that has a strong malt
aroma and rich color. Use 1-10%.
Ashburne Mild 5.3L (Briess) 1.037 5.3 A high-kilned base malt for elevated sweet,
malty flavor and aroma and rich, golden color. Ideal for mild, brown, and amber
ales.
Beechwood Smoked Malt - 2.3L (Weyermann) 1.037 2.3 Also known as Rauchmalt, Weyer
mann's famous beechwood-smoked malt can make up to 100% of the grist for classic
Bamberger Rauchbier. Use smaller percentages to add smoke character to bock, he
lles, hefeweizen, porters, Scottish ales, brown ales, etc.
Biscuit Malt 24.5L (Crisp) 1.036 24.5 Toasted malt that contributes a warm, earth
y flavor, with an aroma described as warm bread or biscuit flavor and will lend
a granet-brown color
Black Malt - 500L (Briess) 1.025 500 As implied by the name, this malt will give
a sharp roasted flavor and deep red to black color. Used in porters, stouts, and
dark ales and lagers. Midwest suggests using this malt in moderation.
Black Malt - 550L (Simpsons) 1.025 550 Made by roasting white malt at a higher te
mperature than that used to produce Chocolate Malts. Sharp flavor and black colo
r, with a smoother flavor than roasted barley. Small percentages add reddish col
or to Scottish ales, red ales, and bitter. Higher percentages give pronounced ro
asted flavor and aroma and black color. Ideal for sweet stout and robust porter.
Black Malt, Debittered 550L (Castle) 1.025 550 A unique malt for adding deep colo
r without the astringency of other highly roasted malts. Great for Schwarzbier a
nd oatmeal or sweet stout.
BlackPrinz - 500L (Briess) 1.025 500 "Intensely roasted from hulless barley, Blac
kprinz Malt is an amazingly smooth and mellow flavored black malt without bitter,
astringent, dry flavors or aftertaste. Despite its delicate and clean flavor Bl
ackprinz Malt won't disappoint the eye, delivering exceptionally deep color to da
rk beers or a slight to intense boost of color to other beer styles. The hints o
f toasted malty flavor that come through at slightly higher usage rates makes Bl
ackprinz Malt a truly unique member of the black malt category.
Usage Rates:
1-2% Minor color adjustment with little to no flavor impact in lighter colored la
gers and ales.
 2-5% Adds color with subtle, smooth flavor in Black IPAs, Dark Mild Ales, Brown A
les, Dark Wheat Beers and Schwarzbier.
5-10% Use in larger quantities for color plus hints of toasted malty flavor."
Brown Malt 65L (Crisp) 1.032 65 Made from green malt. Imparts a dark roasted flav
or and bitterness to beer. Works great in older styles of English ales such as b
rown ales and mild stouts and porters.
CaraAmber 27L (Weyermann) 1.034 27 Intesifies the aroma and color of dark beers,
particularly German altbiers, stouts, bocks and porters.
CaraAroma - 130L (Weyermann) 1.033 130 Imparts fuller body and improved malt arom
a to dark beers, particularly German altbiers, stouts, bocks and porters.
Carafa I - 337L (Weyermann) 1.032 337.5 Dehusked Carafa I intensifies the aroma a
nd color of dark beers while contributing very low astringency very smooth. Use 1
-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amou
nts can be used for color adjustment in amber beers. Also nice in stouts and por
ters.
Carafa II - 430L (Weyermann) 1.032 430 Dehusked Carafa II intensifies the aroma a
nd color of dark beers while contributing very low astringency very smooth. Use 1
-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amou
nts can be used for color adjustment in amber beers. Also nice in stouts and por
ters.
Carafa III - 525L (Weyermann) 1.032 525 Dehusked Carafa III intensifies the aroma
and color of dark beers while contributing very low astringency very smooth. Use
1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small am
ounts can be used for color adjustment in amber beers. Also nice in stouts and p
orters.
CaraFoam - 1.8L (Weyermann) 1.036 1.8 German dextrin malt with lovely, delicate m
alt character. Improves head retention and body. Recommended for pilsners and pa
le lagers.
CaraHell - 11L (Weyermann) 1.035 11 Imparts a full, round malt flavor and gold co
lor. Very versatile - use up to 15% in pale ale, Oktoberfest, Maibock, and hefew
eizen.
CaraMalt - 34L (Simpsons) 1.034 34 Made from green malt. Imparts a light flavor,
and slight red hue. Great for dark lagers and ales. Will contribute dextrins and
add to foam stability. This grain may be steeped or mashed.
Caramel 10L 10L (Briess) 1.035 10 Contributes body, foam stability, color, and fla
vor. Use 3-15% for golden color, and candylike sweetness and mild caramel flavor
.
Caramel 20L 20L (Briess) 1.035 20 Contributes body, foam stability, color, and fla
vor. Use 3-15% for golden color, and candylike sweetness and mild caramel flavor
.
Caramel 40L 40L (Briess) 1.034 40 Briess caramel malts contribute body, foam stabi
lity, color, and flavor. Use 3-15% 40L for golden to light-red color, and sweet
caramel/toffee flavor.
Caramel 60L 60L (Briess) 1.034 60 Contributes body, foam stability, color, and fla
vor. Use 3-15% for golden to light red color, and sweet, pronounced caramel flav
or.
Caramel 80L 80L (Briess) 1.034 80 Contributes body, foam stability, color, and fla
vor. Use 3-15% for red to deep red color, and pronounced caramel, burnt sugar, a
nd raisin flavor.
Caramel 90L 90L (Briess) 1.033 90 Contributes body, foam stability, color, and fla
vor. Use 3-15% for red to deep red color and pronounced caramel, burnt sugar, an
d raisin flavor. Use in amber or red ales, bock, stout, and porter.
Caramel 120L 120L (Briess) 1.033 120 Briess caramel malts contribute body, foam st
ability, color, and flavor. Use 3-15% in amber or dark beers for deep red color
and pronounced caramel, burnt sugar, raisin, and prune flavor.
Caramel Pils 6L (Crisp) 1.036 6 A very pale caramel malt. Contributes a subtle ca
ramel flavor. The malting process creates a 'floury' endosperm that will yield f
ermentable sugars when mashed with base malts. Steep Caramel Pils in quantities
under a pound to add a light caramel flavor, but mash it with other grains for t
he full effect.
CaraMunich - 47L (Castle) 1.034 47 An excellent all-purpose caramel malt. Round,
sweet character with toasty overtones and deep gold to copper color, depending o
n usage. Used extensively in amber and dark Belgian ales. We like it for amber a
nd dark lagers as well.
CaraMunich I - 34L (Weyermann) 1.034 34 Deep gold to pale copper color and sweet
malty flavor and aroma. Use 5-10% for enhanced body and malt character in Oktobe
fest, Altbier and bock; 1-5% for other amber beers.
CaraMunich II - 46L (Weyermann) 1.034 46 Deep gold to copper color and mildly toa
sty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Ok
tobefest, Altbier and bock; 1-5% for other amber beers.
CaraMunich III - 57L (Weyermann) 1.034 56 Copper color and moderately toasty swee
t flavor and aroma. Use 5-10% for enhanced body and malt character in Oktobefest
, Altbier and bock; 1-5% for other amber beers.
CaraPils/Dextrine 1.5L (Briess) 1.036 1.5 Briess Carapils is a trademarked dextri
n malt. 1-5% adds foam stability, body, and palate fullness to beer and signific
antly enhances head retention. Although it appears darker than pale malt, it has
a clear, glassy endosperm and does not contribute significantly to beer color o
r flavor.
CaraRed - 20L (Weyermann) 1.035 20 Provides fuller body and imparts a deep, satur
ated red color, particularly to red ales and lagers, Scottish ales, bocks and al
tbiers.
CaraStan - 35L (Bairds) 1.034 35 Bairds Carastan is a British crystal malt with a
caramel/toffee flavor and hints of toasted bread.
CaraStan, Light - 15L (Bairds) 1.035 15 Similar to Bairds Carastan but kilned at
a lower temperature. Pleasant toffee flavor.
CaraVienne 20L (Castle) 1.035 21 An excellent all-purpose caramel malt. Round, sw
eet character and golden to light copper color, depending on usage. Ideal for Be
lgian ales.
CaraWheat - 45L (Weyermann) 1.034 45.5 Malted wheat that has been steeped and kil
ned to create a caramel malt. Emphasizes wheat aroma and flavor and adds color;
use up to 15% for dunkelweizen and hefeweizen.
Cherrywood Smoked Malt 2L (Briess) 1.037 2 This unique malt is produced in small
batches and smoked over cherry wood, resulting in an enzyme-active malt that con
tributes an intense yet smooth and sweet smoke flavor and aroma. Recommended for
Bamberg-style Rauchbier and other smoked beers, porters, Oktoberfests, and Scot
tish ale. At 5-10% of the grist it will contribute a noticeable smoke character
in lighter styles; at 30-60% it will contribute a pronounced smoke character to
Bamberg-style lagers, Rauchbock, and porters.
Chocolate Malt - 350L (Briess) 1.028 350 "Chocolate malt will give your beer a wa
rm, nutty, chocolate-like flavor. Just a few ounces in a batch will impart a sli
ght brown color. Use up to a pound in porters and stouts and dark lagers.
"
Chocolate Malt - 412L (Simpsons) 1.034 412.5 A classic malt for stout, porter, an
d brown ale. Provides color for a wide variety of dark beer styles. At small per
centages gives a brown color and mild roasted flavor, larger amounts for strong
bittersweet chocolate flavor and near black color.
Chocolate Rye - 239L (Weyermann) 1.031 239 Use 1-5% to add color and a subtle roa
sty character to Dunkelweizen, Roggenbier, or other specialty ales.
Chocolate Wheat - 400L (Weyermann) 1.033 400 Malted wheat that has been steeped a
nd roasted to create a very dark color. Adds deep color and roasted character. U
se 1 to 5% for altbier, dunkelweizen, stout and porter.
Chocolate, Pale 215L (Fawcett) 1.034 215 Less highly-roasted than regular chocola
te malt. Adds color and a mild chocolate/coffee flavor to dark milds, stouts, an
d porters.
Coffee Malt - 150L (Simpsons) 1.029 150 "As the name suggests the first smell of
this grain brings out a rich coffee flavor that will add complexity to any dark
ale.
"
Crystal Rye - 75L (Fawcett) 1.034 75 Will lend a dry, licorice, toffee flavor. Gr
eat for use in complex, multi-grain brews where that extra special something is
required.
Crystal, Dark - 75L (Simpsons) 1.034 75 Contributes a strong reddish hue to milds
, brown ales, and other dark beers. The long kilning of this malt imparts a roas
ty edge on top of the malty sweetness of a crystal malt.
Crystal, Extra Dark - 160L (Simpsons) 1.033 160 Very dark English crystal malt wi
th deep amber color and burnt sugar and dark fruit flavors.
Crystal, Medium - 55L (Simpsons) 1.034 55 Versatile English crystal malt imparts
a rich gold to copper-red color and caramel flavor and increases foam stability.
Distiller's Malt - 1.75L (Canada Malting) 1.038 1.75 At a rate of up to 100%, Can
ada Malting s distiller s malt is an excellent enzyme, amino nitrogen and starch sou
rce for a partial to full distiller s mash. The well-modified malt, coupled with a
gentle kilning cycle, produces high enzyme levels, which can be used to break d
own other starch sources.
ESB Pale Malt - 3.5L (Gambrinus) 1.037 3.5 A British-style pale-ale malt made fro
m Canadian 2-row barley. Slightly sweeter and richer malt flavor than standard 2
-row.
Extra Special Malt - 130L (Briess) 1.033 130 "Provides distinctive flavors (burnt
sugar, woody, prunes) associated with darker, high gravity beers like Doppelboc
k. Can be used to enhance standard or lighter gravity beers to provide a richer,
more complex flavor profile.
"
Flaked Barley - 1L 1.032 1 Grainy taste and significantly increased head retentio
n, creaminess, and body. Can make up to 20% of grist for classic dry Irish stout
s.
Flaked Maize 1L 1.039 1 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.
Flaked Oatmeal 1L 1.032 1 Use up to 30% of grist total for a distinct full-bodied
flavor and creamy texture.
Flaked Rice 1L 1.038 1 Lightens the body and increases crispness of a beer. Commo
nly used in American and Japanese lagers. Can be used for up to 40% of the grist
.
Flaked Rye - 2L 1.029 2 Lends dry, crisp character and strong rye flavor. Use 5-1
0%.
Flaked Wheat 2L 1.036 2 Greatly increases head retention and body at as low as 8%
of the grist; can make up to 40% of grist.
Golden Promise - 1.85L (Simpsons) 1.038 1.85 Malt from a traditional barley varie
ty grown in Scotland. Golden Promise produces a mellow wort, with a sweet, clean
flavor. This base malt is a must for authentic Scottish ales, great for English
styles as well.
Halcyon - 2.6L (Fawcett) 1.038 2.6 "A floor-malted barley malt from a single barl
ey variety (Halcyon), and produced by a centuries-old, family-owned maltster. Ha
lcyon Pale Ale Malt is considered to be one of the last remaining ""traditional"
" English Pale Malts. Adds a degree of biscuit flavor to the beer. Brighter and
lighter in flavor than Pearl, Halcyon is a great malt for the production of Real
Ales. It tends to produce a less sweet wort than Maris Otter. All the base malt
s from Thomas Fawcett & Sons are grown by local, family farmers near the malting
s area.
"
Honey Malt - 25L (Gambrinus) 1.034 25 Honey malt is Gambrinus Malting's best desc
ription for the unique European malt known as brumalt. Mash up to 10% for intens
e malt sweetness.
Kiln Coffee 110L (Franco-Belges) 1.029 110 This unique malt imparts a pleasant co
ffee flavor. Use it in stouts, porters, brown ales, and Scottish ales.
Klsch Malt - 4.5L (Global Malt) 1.037 4.5 From a maltster co-op based in Osthofen,
near Kln, this malt is used by some of the brewpubs in that city to make their t
rademark ale. Klsch malt has a light, sweet and extremely "German" flavor and aro
ma with a little bit of biscuit character. We've had good results using a multi-
temp step mash with Klsch malt, but a single infusion although not traditional wo
rks as well. Style nerds please take note: the maltster rates the color of this
malt at 9 EBC. If you use 100% Klsch malt for the grist of a Klsch, you will be wi
thin spec according to Eric Warner's Klsch (7-14 EBC, or 3.5-7 SRM p. 51), but de
finitely on the dark end of the BJCP guidelines. If you are brewing for a compet
ition, you may want to incorporate some pils or wheat malt into the grain bill t
o dilute the color.
Maris Otter 4L (Crisp) 1.038 4 "This variety has long been a favorite of English
brewers for its rich flavor and very forgiving brewing performance. Since this m
alt is fully modified, a protein rest is not necessary. This is a very popular b
ase malt used in pale ales, bitters, porters, IPAs, stouts, barleywines and Scot
tish ales. Excellent yields and efficient run off make it the malt of choice for
producing English style beers.
"
Maris Otter, Floor Malted - 4.5L (Warminster) 1.038 4.5 This is a special craft m
alt from Britain's oldest working floor-malting facility. Still made by hand usi
ng many of the same methods as they were 200 years ago, Warminster's Maris Otter
is a complex and bready malt. Use in any British style and many American styles
for unparalleled depth of flavor.
Melanoidin - 27L (Weyermann) 1.034 27 Adds red color and intensifies malt flavor
and aroma. Mash up to 20% in amber and dark lagers, red ales, Scottish ales, boc
k and doppelbock.
Munich - 10L (Briess) 1.035 10 Munich-style malt that contributes a very robust,
malty flavor when used at 5-15%. Well suited for contributing additional malty f
lavor in all beer styles.
Munich - 8.3L (German) 1.035 8.3 High-kilned lager malt contributes an intense ma
lt flavor and amber color. Use up to 100% for alt, dunkel, and bock; smaller per
centages in pale or amber lagers and ales for enhanced malt character.
Munich, Dark - 15L (Global Malt) 1.035 15.5 Darker than regular Munich malt, this
will add color and a strong malt flavor to beer. Great for dark lagers. Mix thi
s base malt with other base malts for a complex malt flavor and deeper color.
Oat Malt 4L (Fawcett) 1.037 4 There are not many malt companies that produce an o
at malt we know of only Thomas Fawcett and Sons. We love oat malt for the textur
e and warm, grainy flavor that it adds to stouts, porters, other robust British
ales.
Oats, Golden Naked - 10L (Simpsons) 1.037 10 This unique product has a sweet berr
y-nut flavor. Used at a rate of 4-15% to add a deep golden hue, light caramel fl
avors, and a creamy, satiny finish.
Optic Malt - 2.75L (Fawcett) 1.038 2.7 Optic is a barley variety widely grown in
the United Kingdom. We have been impressed with its highly aromatic qualities. G
ood for use as a base malt in British styles.
Pale Ale Malt - 3.1L (Canada Malting) 1.036 3.1 A well-modified malt that is kiln
ed to a darker color than standard 2-row. Has a slight biscuity flavor.
Pale Ale Malt 3.2L (Castle) 1.037 3.2 Fully modified pale ale malt from Belgian t
wo-row barley, easily converted by a single temperature mash. It is a good all-p
urpose pale malt, and great in Belgian ales.
Pale Ale Malt - 3.5L (Briess) 1.036 3.5 This malt is a less expensive alternative
to British or Belgian pale ale malt. Slightly darker version of the Briess 2-ro
w, comparable performance suited for any ale. Suitable when rich, malty flavors
and additional color is desired.
Pale Ale Malt - 3.5L (Rahr) 1.036 3.5 An economical domestic base malt for Englis
h and American ale styles. Kilned a bit higher than Rahr standard 2-row (3-4L) fo
r deeper color and flavor.
Pearl Malt - 2.1L (Fawcett) 1.038 2.1 "A floor-malted barley malt from a single b
arley variety (Pearl), and produced by a centuries-old, family-owned maltster. F
awcett's primary barley variety used by several of England's largest and finest
breweries. As a base malt, Pearl lends a dry breadiness. Recommended for traditi
onal Pale Ales.
"
Peat Smoked Malt - 2.5L (Simpsons) 1.034 2.5 Phenol level 12-24. While the malt i
s in the kiln, peat moss outside the kiln is gently smoked over slow burning coa
ls allowing its vapors to drift above the malt. Peat malt is used in the distill
ing of Scotland's finest whiskies, but has found favor with homebrewers and craf
t brewers in smoked beers. Adds intense iodine and seaweed smoke phenol characte
r - a little goes a long way!
Pilsen - 1.7L (Best Malz) 1.037 1.7 Pilsen malt for German Pilsner and other Euro
pean styles. This malt is produced from high-quality two-row spring barley grown
in the best German and European barley regions. Low protein levels, high extrac
t content, light color and high enzymatic activity.
Pilsen - 1.7L (Franco-Belges) 1.036 1.7 Light in color and low in total protein,
this Pilsen malt is produced from the finest European two-row barley. This malt
is extremely well modified and can easily be mashed with a single-temperature in
fusion. Excellent malty character suitable for many German and Belgian styles.
Pilsner 1.6L (Castle) 1.036 1.6 An excellent base malt for pale lager, Belgian al
es, and wheat beers. Pale color, low in protein, and results in a remarkably cle
an and light finished product.
Pilsner - 1.6L (Global Malt) 1.037 1.6 Bright, clean, full-bodied character. Idea
l for any European lager style and indispensable for pale lagers like Helles or
pils. Suitable for single infusion malt, but many folks swear by the protein res
t!
Pilsner - 1.75L (Rahr) 1.037 1.75 high-quality, economical pilsner malt from Rahr
Malting in Shakopee, MN. A bit lighter in color and lower in total protein than
Rahr's standard 2-row (#G001). Can make up to 100% of the grist for a very pale
beer. Great for lagers.
Pilsner, Bohemian - 1.9L (Weyermann) 1.037 1.9 Czech-grown 2-row spring barley, p
rocessed specifically to impart full body, golden-blond color, and complex malti
ness. Use for up to 100% of the grist for all lagers (especially Bohemian Pilsne
rs) or Belgian ales.
Rice Hulls 1.000 0 Lautering aid that will not affect color, flavor, body, or gr
avity of beer. Use up to 5% for wheat beers or high-protein mashes.
Roasted Barley - 550L (English) 1.025 550 Gives black color with ruby highlights
and distinct, astringent roasted bitter flavor. Mandatory for dry Irish stouts.
Use very small percentages to add color to Scottish ales and red ales.
Roasted Wheat - 12L (Dingemanns) 1.038 12 "(Tarwe Mout Roost 27) - Dingemans Roas
ted Wheat is a slightly roasted wheat that will lend nutty, bread-like flavors.
"
Roasted Wheat, Light - 300L (Briess) 1.026 300 "Use this grain when you want a sw
eet, coffee-like, grainy flavor and red to deep brown color. A little goes a lon
g way. Roasted barley imparts the flavors associated with Irish Stout.
"
Rye Malt - 3.5L (Weyermann) 1.029 3.5 Contributes a spicy rye flavor; use up to 5
0% for rye beers, also makes an interesting addition to smoked beers and wheat b
eers.
Rye Malt - 3.7L (Briess) 1.029 3.7 Lends a spicy rye flavor to roggenbiers, ryePA
s, and more. Fully modified, rice hulls recommended if used for more than 20% of
the mash.
Special B 147L (Castle) 1.031 147 An extremely dark caramel malt with a sharp, al
most toffee like flavor. It will impart a heavy caramel taste and is often credi
ted with the raisin-like flavors of some Belgian ales.
Special Roast 50L (Briess) 1.034 50 Contributes a deep golden to brown color and
toasty, biscuity, sour, and tangy flavors. Mash up to 10% for brown ale, porter,
and other dark ales.
Victory 28L (Briess) 1.035 28 A trademark malt from a great American maltster. Us
e up to 15% in a mash. Gives deep gold to light brown color and biscuity, toasty
, baking bread, and nutty flavors. Excellent for brown ales.
Vienna - 2.7L (Franco-Belges) 1.035 2.7 This malt will reinforce the color and ar
oma of all beer styles, particularly Eastern European and German style beers. Wa
rm and slightly bready flavor.
Vienna - 3.1L (Weyermann) 1.035 3.1 Lager malt kilned to a slightly darker color
than Pilsner malt. Use up to 30% in a pale beer or up to 100% in an Oktoberfest
or Vienna lager to achieve a dry, slightly toasty malt flavor.
Wheat Malt, Red - 2.5L (Rahr) 1.037 2.5 "Produced from North American grown wheat
. Red wheat is a smaller, harder kernel that some brewers prefer in their wheat
beers.
"
Wheat Malt, White - 3L (Rahr) 1.037 3 A domestic wheat malt; can be used for up t
o 50% of a grain bill.
Wheat, Dark - 7.5L (Weyermann) 1.037 7.5 Use up to 50% for dark wheat beers, weiz
enbocks, or in smaller proportions to add body and head retention to other dark
ales. Protein rest recommended.
Wheat, Pale - 1.5L (Weyermann) 1.037 1.5 Use up to 80% for wheat beers, or in sma
ller proprtions to add body and head retention to Kolsch, altbier, and other ale
s. Protein rest recommended.
Wheat, Torrified - 1L (Briess) 1.036 1 Torrified Wheat has been heat treated to b
reak the cellular structure, allowing more rapid hydration and malt enzymes to m
ore completely attack the starches and protein. Torrified Wheat can be used in p
lace of raw wheat when making Belgian-style White and Wit beers. Advantages over
raw wheat include normal conversion time and higher yield. Add to the mash alon
g with the malt. Mash as usual.
Wheat, Unmalted - 1L (Rahr) 1.036 1 Unmalted Wheat is for use in producing authen
tic Belgian styles, most notably Wit and Lambics. A protein rest is highly recom
mended if used in mashing.
0.000 0
-----Adjuncts----- 0.000 0 -
0.000 0
Brown Sugar, Light - 20L 1.044 20 Brown sugar is a sucrose sugar product with a d
istinctive brown color due to the presence of molasses. It is either an unrefine
d or partially refined soft sugar consisting of sugar crystals with some residua
l molasses content. Dark brown sugar contains 6.5% molasses.
Brown Sugar, Dark - 40L 1.044 40 Brown sugar is a sucrose sugar product with a di
stinctive brown color due to the presence of molasses. It is either an unrefined
or partially refined soft sugar consisting of sugar crystals with some residual
molasses content. Light brown sugar contains 3.5% molasses.
Candi Sugar, Blonde (Soft) - 5L 1.038 5 "Use this soft candi sugar in all of your
Belgian beers to impart a wonderfully soft and well-rounded flavor that you hav
e never had in your beers before! A by-product of the rock candi and candi syrup
making processes, soft sugar is made up of tiny crystals of beet sugar that hav
e been removed from the syrup by way of a centrifuge. These crystals have a more
intense flavor than the traditional sugar rocks American brewers are used to se
eing. This is the same candi sugar used by the famous Rochefort brewery in Belgi
um. Soft and delicate candi syrup flavor and light color.
"
Candi Sugar, Brown (Soft) - 40L 1.032 40 "Use this soft candi sugar in all of you
r Belgian beers to impart a wonderfully soft and well-rounded flavor that you ha
ve never had in your beers before! A by-product of the rock candi and candi syru
p making processes, soft sugar is made up of tiny crystals of beet sugar that ha
ve been removed from the syrup by way of a centrifuge. These crystals have a mor
e intense flavor than the traditional sugar rocks American brewers are used to s
eeing. This is the same candi sugar used by the famous Rochefort brewery in Belg
ium. Dark brown Soft Candi Sugar is full of dark candi syrup flavor but has a hi
gher sugar content and is easier for some breweries to handle over a liquid suga
r.
"
Candi Sugar, Clear (Hard) - 0L 1.046 0 Imported from Belgium, this sugar is refin
ed from sugar beets, and is 100% fermentable. 0L.
Candi Sugar, Dark (Hard) - 275L 1.046 100 Imported from Belgium, this sugar is re
fined from sugar beets, and is 100% fermentable. Rated at 275L; actual color cont
ribution is lower.
Candi Syrup, Clear - 0L 1.032 0 A premium clear Belgian candi syrup made from bee
t sugar. Provides clean honey-like flavor to light Belgian Ales. Great for Tripe
ls, Golden Strong ales, or anytime you're looking for increased drinkability and
complexity
Candi Syrup, Amber - 45L 1.032 45 This premium amber Belgian candi syrup is perfe
ct for amber and brown Belgian ales. The syrup is made from beet sugar and has f
lavors of toffee, vanilla, and toasted bread.
Candi Syrup, Dark - 90L 1.032 80 D-90 is a versatile dark candi syrup made with p
ure beet sugar. This syrup creates an unmistakable and subtle chocolate back-pal
ate, toffee, and toasted bread flavors.
Candi Syrup, D2 - 180L 1.032 180 This premium extra dark Belgian candi syrup is m
ade from beet sugar and date sugar and has deep flavors of fresh ground coffee,
dark fruit, and toasted bread. Perfect for use in dark Belgian ales. 180 SRM
Cane Sugar - 0L 1.046 0 Sucrose
Corn Sugar - 0L 1.042 0 Dextrose
Honey, Basswood - 2L 1.040 2 Basswood is an ornamental shade tree that produces c
ream-colored flowers known for their nectar. Basswood honey has a fresh taste si
milar to green ripening fruit and a distinctive lingering flavor.
Honey, Buckwheat - 8L 1.040 8 Buckwheat honey is pungent in flavor with molasses
and malty tones and a lingering aftertaste. Buckwheat honey is also very dark in
color.
Honey, Clover - 1L 1.040 1 Clover honey is light in color with a floral flavor an
d a pleasant mild taste.
Honey, Dandelion - 2L 1.040 2 Dandelion honey is rare and original becuuse it is
harvested in late spring/early summer and is made from the nectar of dandelion f
lowers. It is yellow in color like the flower and is very sweet.
Honey, Orange Blossom - 2L 1.040 2 Orange blossom honey is mild, with citrus-oran
ge notes.
Honey, White Sage - 3L 1.040 3 Delicate and light with a predominant sweet, clove
r-like flavor and an elegant floral aftertaste.
Honey, Wildflower - 4L 1.040 4 Light amber in color and is very sweet and robust.
This wildflower is produced by placing hives in prairies and grasslands where b
ees have access to a wide variety of wild plants. The honey is naturally blended
by the bees as they visit many different nectar sources.
Lactose - 0L 1.035 0 Lactose is a non-fermentable sugar used to sweeten Brown ale
s and Stouts. It gives a beer a creamy texture, or "milky" flavor as it is calle
d in some countries.
Lyle's Golden Syrup - 0L 1.036 0
Maltodextrine - 0L 1.040 0 Maltodextrine is used largely in low gravity beers, an
d is a non-fermentable sugar added to the boil (up to 8 ounces in a 5 gallon bat
ch) to add body and mouth-feel to the beer. Maltodextrine does not produce any f
lavors, and does not add alcohol to your beer.
Maple Syrup - 35L 1.031 35 Maple syrup is a syrup usually made from the xylem sap
of sugar maple, red maple, or black maple trees, although it can also be made f
rom other maple species such as the bigleaf maple.
Molasses, Black Strap - 80L 1.040 80 Molasses is a viscous by-product of the proc
essing of sugar cane, grapes or sugar beets into sugar.
Molasses, Full Flavor - 80L 1.040 80 Molasses is a viscous by-product of the proc
essing of sugar cane, grapes or sugar beets into sugar.
Molasses, Mild Flavor - 80L 1.040 80 Molasses is a viscous by-product of the proc
essing of sugar cane, grapes or sugar beets into sugar.
Rice Syrup Solids - 0L 1.040 0 Rice Syrup Solids are used to add alcohol and ligh
ten the body of beers. You add them to the boil at the same time as your malt ex
tract. This is the ingredient used in many American lagers, such as the "King" o
f beers.
Treacle - 100L 1.035 100 Treacle is any syrup made during the refining of sugar a
nd is defined as " uncrystallized syrup produced in refining sugar".
Turbinado - 10L 1.044 10 Turbinado sugar is a raw sugar that is obtained or cryst
allized from the initial pressing of sugar cane.