Grains
Here is the basic information on the grains we use.
Base Malts:
- (UK) Maris Otter (38 PPG, 2.5 SRM)
Made from fully modified two-row winter Maris Otter. This malt has a wide optimum temperature and pH range, making it very forgiving in the brewery and popular with small-scale brewers. Small batch malted in low boxes for superior consistency. The classic British ale malt, prized by the finest brewers in Britain. Very low protein (9.5%), high flavour malt, perfect for lower gravity Bitters - Rahr Malting’s Pale malt (35 PPG, 1.8 SRM)
Local 2-row Harrington. High in diastatic power (and as a result protein) but great malt to use with large amounts of adjuncts such as corn. Try 30% maize for traditional North American flavour.
- (Germany) Weyermann Pilsner Malt (38 PPG, 1-2 SRM)
Premium European-style Pilsener malt. Fully modified. - (Germany) Weyermann Pale Wheat Malt (39 PPG, 1-2 SRM)
Typical top fermented aroma. A slimmer, more sprightly beer. Produces superb wheat beers with aromas appropriate for styles. Use up to 80% in a grist. Ideal for Wheat Beer, Hefe-Weizen, Kölsch, Altbier, and Light Beer. -
(Germany) Weyermann Vienna Malt (37 PPG, 4.2 SRM)
For giving beer a gold colour, or rich malt flavour. Use up to 100% for Viennas, or together with Munich for Marezens and Oktoberfests. - (Germany) Weyermann Dark Wheat Malt (39 PPG, 6-8 SRM) Typical top fermented aroma. A slimmer, more sprightly beer. Produces superb wheat beers with aromas appropriate for styles. Use up to 50% in a grist. Ideal for Ideal for Wheat Beer, Hefe-Weizen, Kölsch, and Altbier.
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(Germany) Weyermann Light Munich (38 PPG, 5-6 SRM)
Enhances the body and aroma of dark beers, Bocks, festival beers, and stouts. -
(Germany) Weyermann Dark Munich (34 PPG, 8-10 SRM)
Enhances the body and aroma of dark beers, Bocks, festival beers, and stouts.
Lightly kilned specialty malts (mashing required)
- (Germany) Weyermann Acidulated Malt (37 PPG, 1.8 SRM)
Like the Weissheimer but stronger, and some maintain more authentic. Lowers the pH level of the wort, resulting in intensified fermentation and lightened Pils-like beer color for improved flavor stability and rounded flavor in Pilsener-style light beers, ales, and pale ales. Typically 3-5% is used to change pH of mash, 6-9% to improve flavour profiles in Pilsners (alkaline water takes more than soft water). 5% is recommended by Narziss for improving wheat beer ) - (Germany) Meussdoerffer Spitz Malt (38 PPG, 1-2 SRM)
Premium under modified malt that when used in conjunction with a Pilsner or any other highly modified malt at a rate of 5-10% will enhance the beer’s color and improve head retention. - (Germany) Weyermann Rye Malt (2.5-3.5 SRM)
Derived from healthy, German-grown rye kilned to produce a typical smoked aroma. Rye’s main contribution as an ingredient is its enhancement of the overall complexity of the beer’s flavor. Crisp, slightly spicy rye flavor emerges distinctly at the finish at 10-20%, the amount used by microbreweries, it is neither too forceful nor overpowering. The malt is primarily used to create rye beers, smoked beers, Lagerbiers, and Kellerbiers. Adds a slight smoke finish. For more assertive flavour use up to 50% of the grist.
- (Germany) Weyermann Dark Malted Wheat (39 PPG, 6.5-8.5 SRM)
Superb malt for wheat beers, Altbier, Koelsch, Bocks, and Stouts - (Canada) Gambrinus Honey Malt (30 PPG, 25.0 SRM)
Malt sweetness and honey like flavour and aroma make it perfect for any specialty beer. The closest comparison is a light caramel, but Honey Malt has a flavour of its own: sweet and a little bit nutty. Made by restricting the oxygen flow during the sprouting process, Honey Malt is essentially self-stewed. When the oxygen is cut off, the grain bed heats up, developing sugars and rich malt flavours. The malt is lightly kilned for a color color profile of 25 SRM and is devoid of astringent roast flavors. Honey malt has a diastatic power of 50, and can convert itself but not additional adjuncts. It is best mashed with a base malt. Use up to 25% in specialty beers for a unique flavour. - (Germany) Weyermann Melanoidin Malt (35 PPG, 28-38 SRM)
Improves flavor stability, fullness, and imparts a reddish color to dark, amber, and red-colored beers. Kilned.
Caramel & Crystal malts (mashing not required)
- (Germany) Weyermann Carafoam® (33 PPG, 2-4 SRM)
Best used to create Pilseners, lagers, and low- or nonalcoholic beers. Increases smoothness and mouth fullness, without adding flavours. Try Carafoam instead of Carapils. - (Germany) Weyermann Carahell® (33 PPG, 8-12 SRM)
Imparts a fuller, rounder flavor and a deep, saturated color to pale ale, festival beer, Maibock, Hefeweizen, Schankbier, light and reduced-alcohol beers. Try instead of Carapils. Use 10-30%. - (Germany) Weyermann CaraRed (34 PPG, 20 SRM)
For a fuller body, improved malt aroma, deep, saturated color red color. Use in Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer. Use up to 25%. - (Germany) Weyermann CaraAmber (34 PPG, 25-30 SRM)
For improved flavor stability, better fullness, enhanced color, full red color, better mash working. Use in Bock Beer, Dunkel Ale, Brown Ale, Red Lager, Amber Ale, Amber Lager. Use up to 20%. - (Germany) Weyermann Caramunich III (34 PPG, 55-60 SRM)
Best used to create Bocks, dark beers, festival beers, malt beers, nourishing beers, and Oktoberfest beers.Increased fullness, heightened malt aroma, fuller, rounder flavour, and deep, saturated colour. Use 5-10% for dark beer, 1-5% for light beer, pale ale. - (Germany) Weyermann CaraAroma (33 PPG, 110-150 SRM)
For fuller body, improved malt aroma, deep, saturated color, red color. Intense hues of red with notes of raisins and toffee. Try in Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer. Very similar to DWC’s Special B, but not as raisiny. Use up to 15%.
- (UK) Medium Crystal (34 PPG, 65-70 SRM)
Adds some sweetness, colour, a nice balance - (UK) Dark Crystal (34 PPG, 90-100 SRM)
Adds roasted toffee notes and complexity, great in dark beers
Roasted malts
- (UK) Amber malt (32 PPG, 40 SRM)
Unlike any other Amber available. Beeston’s unique malt produces strong flavours somewhere between a biscuit and Special-B. Made from two-row ale malt. The ale malt is roasted for about an hour, with the temperatures rising to 356 °F (180 °C). Adds a warm biscuit flavour with subtle coffee tones with less harshness than a Brown malt. Used to give premium ales a ruby-red hue. Use about 50% less than other Ambers. - (UK) Brown Malt (32 PPG, 56 SRM)
Made from green two-row malt. The malt is dried for about two hours until temperatures reach 212 °F (100 °C). It is then cured for about 20 minutes as temperatures rise to about 356 °F (180 °C). Odor of mash: mild coffee. Gives a burnt bitter flavour desired in Brown ales, Mild Stouts, and Porters.Note this is not a base malt, as in historic Brown Ale recipes, but a modern Brown specialty malt.
- (Germany) Weyermann De-Husked Carafa I (30 PPG, 300-330 SRM)
Like a chocolate malt without the husks for smoother flavour - (Germany) Weyermann De-Husked Carafa II (30 PPG, 375-488 SRM)
Like a black malt but without husk astringency. Powerful malt for colour changes. Use in black lagers, and Schwartzbiers - (Germany) Weyermann De-Husked Carafa III (30 PPG, 450-490 SRM)
Like above, but even darker, a black patent malt but without husk astringency. Powerful malt for colour changes. Use about 5% in black lagers, and Schwartzbiers
- (UK) Chocolate (34 PPG, 415-490 SRM)
Made from lager malt roasted at 220C. This adds colour and a slight dry or coffe to chocolate flavour.
- (Germany) Weyermann Chocolate Rye malt (30 PPG, 400-500 SRM)
Produces and intense colour and aroma typical of dark beers. Produced from Humbold German rye modified by kilning and roasting. - (Germany) Weyermann Chocolate Wheat malt 30 PPG, 500 SRM)
Intense aroma and colour for Altbier, Weizenbock, and Weizen.
- (UK) Black malt (28 PPG, 500 SRM)
Produced by roasting white two-row malt at a higher temperature than that used to produce chocolate malt. Gives a sharp acrid flavour and a deep black colour. Used mostly in sweet stouts and dark beers. Typically used at 1-5% of the grist.
- (UK) Roasted Non-malted Barley (30 PPG, 500-600 SRM)
Offers deep colour to beer, while leaving the head lighter in colour than the other dark roasted malts. Less of an astringent bite than the black malt. Use 10% in a typical Stout grist.
Smoked malts
- (Germany) Weyermann Beechwood Smoked Malt (Rauchmalz) (37 PPG, 1.3-2.3 SRM)
Best used to create smoked beers, Lagerbier, and Kellerbier. Derived from Alexis, Steffi, and Krona varieties.Smoked with beechwood. 20% in the grist is a good starting point to deliver a unique smoky flavour. Can use up to 100% for a strongly smoky Rauchbier. - (UK) Hugh Baird Peat Smoked malt (38 PPG, 2.8 SRM)
Kilned over peat fires for a unique flavour. (Also known as distilling malt) This malt has the enzymatic power of normal ale malt, and can in theory be used as a base malt for 100% of the grist. Most brewers use 10% or less to avoid overly phenolic notes. Smoke levels are approximately 4 – 6 PPM. Try up to 10% in the grist of a Porter.
- (Germany) Weyermann Beechwood Smoked Malt (Rauchmalz) (37 PPG, 1.3-2.3 SRM)
Best used to create smoked beers, Lagerbier, and Kellerbier. Derived from Alexis, Steffi, and Krona varieties.Smoked with beechwood. 20% in the grist is a good starting point to deliver a unique smoky flavour. Can use up to 100% for a strongly smoky Rauchbier. - (UK) Hugh Baird Peat Smoked malt (38 PPG, 2.8 SRM)
Kilned over peat fires for a unique flavour. (Also known as distilling malt) This malt has the enzymatic power of normal ale malt, and can in theory be used as a base malt for 100% of the grist. Most brewers use 10% or less to avoid overly phenolic notes. Smoke levels are approximately 4 – 6 PPM. Try up to 10% in the grist of a Porter.
