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1.7 - 2.0 °L - A light-colored base malt made from a blend of North American 2-Row barley varieties. It is darker than most lager malts, but lighter than most pale ale malts. It has moderate protein levels, and good extract yield. Its neutral characteristics make it extremely versatile, and it is widely used by North American craft breweries as a choice base malt for any beer style.
1.8 °L - A light colored American base malt. It has a clean, sweet flavor with a mild maltiness and contributes light straw color to wort. Made from 2-row barley varieties, Briess Brewers Malt has a slightly lower protein content and a slightly higher yield than 6-row base malts. It is very versatile can be used as a base malt for any beer style.
1.7 - 1.9 °L - Superior quality European 2-row malt. Ideal base malt for all beer styles as it is germinated like a domestic 2-row pale malt, but kilned like a pilsner malt. This means that it is very highly modified, but still very light in color.
2.1 - 2.5 °L - A light-colored base malt. 6-row barley has a much higher protein content and enzymatic power than 2-row barley. Inclusion of Standard 6-Row is therefore very advantageous for recipes calling for large proportions of specialty malts, wheat malts, or adjuncts, which have little or no enzymatic power themselves. 6-row barley is also used to match historical beer styles from settings where 2-row barley was not widely available.
3.5 - 4.3 °L -
Dingemans Pale Ale malt is fully modified, kilned longer and more intensively. This malt gives your beer a golden color. Suggested usage: Amber beers, Ales, Stout, Bock beers, Lagers
1.5 - 1.9 °L - Dingemans Pilsen is made from the finest European two-row summer barley. Light in color and low in protein, this malt is well modified and can easily be mashed with a single–temperature infusion. Due to high enzymatic power, Pilsen can be used in up to 100% of the grain bill in all types of beer.
1.5 - 2.2 °L - Weyermann® Pilsner malt is a German, lager-style base malt made from 2-row spring barley. It contributes a pale-straw color to wort and adds mild, malty-sweet flavor with gentle notes of honey. It also provides the finished beer with substantial body and mouthfeel, as well as good foam development and head retention.
2.1 - 2.8 °L - Simpsons Finest Pale Ale Golden Promise™ is made from the eponymous spring barley variety, is a UK classic. Historically the Scottish analog to English Maris Otter malts, Golden Promise™ is well used in any English or Scottish style ale. The sweet, robust malt flavor of Golden Promise™ has also made it a choice base malt for American IPAs, lagers, and several famous whiskeys.
2.1 - 2.8 °L - A principal ingredient of ales, using heritage barleys. Maris Otter is a standard when making UK style ales, but it has become a go-to base malt for many American style ales as well.
3.0 - 4.0 °L - Rahr Pale Ale is an American, ale-style base malt made from a blend of North American 2-row barleys. It has an excellent color, slightly darker than Rahr Standard or Pilsner malts, good malt flavor, and high extract yield. Well suited to American, English or continental ales, it is a popular base malt for almost any style of beer.
1.5 - 2.0 °L - Rahr Premium Pilsner is an American, lager-style base malt made from premium North American 2-row barley. Its light color, neutral flavor, and low protein content make it an excellent choice for brewing clear, clean-tasting lagers.
2.8 - 3.9 °L - Weyermann® Vienna malt is a lightly kilned lager-style malt made from quality 2-row, German spring barley. It produces full-bodied beers with golden color and smooth mouthfeel. The flavor is malty-sweet with gentle notes of honey, almond, and hazelnut. Equally suited to both ales and lagers, this malt is specifically designed for use in Vienna style beers, Festibiere, and Maerzenbier.
10 °L - Briess Bonlander® Munich malt is an American, Munich-style specialty malt. Made in the true European style, it is produced from 2-row barley kilned at high temperatures. It has a very smooth and malty sweet taste and produces a golden wort with orange hues. Use in any beer style to give it a malty punch. Munich malts are a typical element in the grain bills for altbiers, Oktoberfests, or bocks.
5.1 - 5.7 °L - Weyermann® Munich Type 1 malt is a kilned lager-style malt made from 2-row, spring barley. It produces robust malt characteristics, including full body, amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of light caramel, honey, and bread. Typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Märzen.
8.0 - 9.9 °L - Weyermann® Munich Type 2 malt is a kilned lager-style malt made from 2-row, spring barley. It produces robust malt characteristics, including full body, deep amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Märzen.
2.0 - 4.3 °L - Weyermann® Rye malt is made from high-quality German rye to exhibit classic rye malt characteristics. It lends a biscuit-like flavor, a snappy spiciness, and malty-sweet aromas with hints of bread and honey. A great choice for rye beer styles or to spice up almost any brew.
3.0 - 3.5 °L - Red Wheat is a pale wheat malt made from North American hard spring red wheat. Red wheat malt has the sweet malty flavor of other malted grains, but with a hint of fruitiness. Red wheat is more tart than white wheat. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can improve head formation and retention.
3.0 - 3.5 °L - White Wheat is a pale wheat malt made from North American soft winter white wheat. Pale wheat malt has the sweet malty flavor of other malted grains, but with a hint of fruitiness. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can improve head formation and retention. White wheat is more conducive to the haze characteristic of Belgian white beers than red wheat.
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