Grains

Name Color Info
Crystal Malt 10L 10 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt 20L 20 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt 30L 30 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt 40L 40 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt 60L 60 Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.
Crystal Malt 80L 80 Sweet, mild caramel flavor and a golden color. For porters and stouts
Crystal Malt 90L 90 Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Crystal Malt 120L 120 Pronounced caramel flavor and a red color. For stouts, porters and black beers.
American Black Patent 127 Provides color and sharp flavor. Use in stouts and porters.
American Roasted Barley 127 Sweet, grainy, coffee flavor and a red to deep brown color.
American Black Barley 127 Provides dryness.
American Chocolate Malt 127 Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
American Dextrin (Cara-Pils) Malt 1 Balances body and flavor without adding color, aids in head retention. For any beer.
American Pale Malt (2-Row) 1 Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
American Munich Malt 10 Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
American Special Roast 50 Provides a deep golden to brown color for ales. Use in all darker ales.
American Vienna Malt 4 Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
American Victory Malt 25 Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
American Pale Malt (6-Row) 1 Moderate malt flavor. Basic malt for all beer styles.
American Wheat Malt 2 Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
American White Wheat Malt 2 Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.
Belgian Aromatic Malt 20 - 26 Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
Belgian Biscuit Malt 23 - 25 Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
Belgian Caravienne Malt 21 - 22 Light crystal malt. Used in lighter Abbey or Trappist style ales.
Belgian Pale Ale Malt 3 - 4 Use as a base malt for any Belgian style beer with full body.
Belgian Plisen Malt 2 Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
Belgian Special B Malt 130 - 220 Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
British Amber Malt 35 Roasted malt used in British milds, old ales, brown ales, nut brown ales.
British Brown Malt 65 Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
British Maris Otter Pale Malt 3 Premium base malt for any beer. Good for pale ales.
British Pale Ale Malt 2 Moderate malt flavor. Used to produce traditional English and Scottish style ales.
British Crystal Malt 55 - 60 Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
British Dark Crystal Malt 145 - 188 Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
British Mild Ale Malt 2 - 3 Dry, nutty malty flavor. Promotes body. Use in English mild ales.
British Dextrin (Cara-Pils) Malt 10 - 14 Adds body; aids head retention. For porters, stouts and heavier bodied beers.
British Chocolate Malt 395 - 475 Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
British Black Patent Malt 500 - 600 Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
British Peat Smoked Malt 3 Imparts a robust smoky flavor and aroma. For Scottish ales and wee heavies.
British Roasted Barley 500 Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.
British Toasted Pale Malt 25 Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
British Wheat Malt 2 Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
British Torrified Wheat 1 - 2 Puffed wheat created by high heat. Use in pale ales, bitters and milds.
German Acidulated (Sauer) Malt 2 - 3 High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
German Carafa I 300 - 340 Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
German Carafa II 375 - 450 Adds aroma, color and body.
German Carafa III 490 - 560 Adds aroma, color and body.
German Chocolate Wheat Malt 375 - 450 Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
German Chocolate Rye Malt 190 - 300 Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.
German CaraHell (Light Crystal) Malt 8 - 12 For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest.
German CaraMunich Malt I 30 - 38 Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
German CaraMunich Malt II 42 - 50 Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.
German CaraMunich Malt III 53 - 60 Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Dark crystal. Results in deep saturated color and a fuller flavor.
German Light Munich Malt 5 - 6 For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
German Dark Munich Malt 8 - 10 Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
German Melanoidin Malt 23 - 31 For amber lagers and ales, dark lagers and ales, Scottish & red ales. Imparts a reddish hue.
German Rauch Smoked Malt 2 - 4 For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines.
German Rye Malt 3 - 4 Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales.
German Wheat Malt Light 2 - 2 Typical top fermented aroma; for wheat beers.
German Wheat Malt Dark 6 - 8 Typical top fermented aroma; for wheat beers.
German Caramel Wheat Malt 38 - 53 For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.
British Carastan Malt 30 A British malt similar to American or Belgian crystal malts.
Honey Malt 25 Malt sweetness and honey like flavor and aroma.
Scottish Golden Promise 2 Scottish pale ale malt; base malt for all Scottish beers.
Flaked Barley 2 Helps head retention, imparts creamy smoothness. For porters and stouts.
Flaked Maize 1 Lightens body and color. For light American pilsners and ales.
Flaked Oats 1 Adds body and creamy head. For stouts and oat ales.
Flaked Rye 2 Imparts a dry, crisp character. Use in rye beers.
Flaked Wheat 2 Imparts a wheat flavor and hazy color. For wheat beers and Belgian white beers.
Grits 1 - 2 Imparts a corn/grain taste. Use in American lagers.
German Vienna Malt 3 Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
Scottish Peated Malt 3 Imparts a smoky flavor.
Oats (Steel Cut) 10 Imparts oatmeal flavor for stouts.
Flaked Rice 1 Imparts a light, crisp finish.
Rice Hulls 1 Used as a filtering bed after mashing.
German Carafa I De-Husked Malt 400 De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains.
German Carafa II De-Husked Malt 500 - 600 De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains.
German Carafa III De-Husked Malt 650 - 750 De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains.
German Wheat Chocolate Malt 500 A roasted wheat malt used Altbier or Dark Wheat Beer (Ales). It results in an intensified aroma and improved color and a mild roasted flavor.
Belgian Munich Malt 3 Used to increase malt aroma and body with slightly more color.
German Pilsen Malt (2-Row) 2 Light color, malty flavor. For pilsners, lagers.
American Pilsen Malt 1 - 2 Light color, malty flavor. For pilsners, lagers.
American Rye Malt 4
British Pale Chocolate 200 Used in darker beers such as porters and stouts to add color and richness. It is used in preference to chocolate malt when less color from the grains is desired and a grain with milder flavors is needed.
American Dark Chocolate Malt 420
Floor-Malted Bohemian Pilsner Malt 4 Weyermann Bohemian Pilsner Malt is a lager-style base malt produced from Czech barley varieties Bojo and Tolar. The Czech-grown grain is processed specifically for "Bohemian" characteristics to impart a full body, golden-blond color, and complex maltiness to the finished brew. It's perfect for authentic Bohemian pilsners and Belgian ales, but is well-suited to any beer style that requires a solid malt presence.
Carafoam 3 A drum-roasted caramel malt made from two-row, German barley which is especially successful when used to aid in creating better foam improvement, improved head retention and a fuller body.  Suitable for all styles where these characteristics are desired.