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Pale Ale Malt
Flavor: Malty
Color Contribution: Golden Hues
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Characteristics & Applications:
- Use with 2-Row Brewers Malt for rich malt flavor and additional color.
- Produced from AMBA/BMBRI recommended 2-Row Malting Barley Varieties.
- Nice in ales.
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Caramel Malt 60L
Flavor: Sweet, Pronounced Caramel
Color Contribution: Golden to Light Red Color
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Characteristics & Applications:
- In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, roam retention, and extended beer stability, while contributing color and unique caramel flavor.
- Produced from AMBA/BMBRI recommended 6-Row Malting Barley Varieties.
- Use 5-15% to provide color, sweetness and color to amber and red beers.
- Use 3-7% for Pilsener-style beers for balance.
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Chocolate Malt
Flavor: Rich Roasted Coffee, Cocoa
Color Contribution: Brown Hues, depends on usage
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Characteristics & Applications:
- The chocolate flavor is very complementary when used in higher percentages in Porters, Stouts, Brown Ales, and other dark beers.
- Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution.
- Produced from AMBA/BMBRI recommended 6-Row Malting Barley Varieties.
- Use 1-10% for desired color in Porter and Stout Beer.
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Roasted Barley
Flavor: Coffee, Intense Bitter, Dry
Color Contribution: Red to Deep Brown
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Characteristics & Applications:
- May be used with Black Malt to brew a Stout with more color and less intense Roasted Barley flavor notes.
- Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color.
- Contributes strong roasted barley, coffee flavor notes characteristic of Stouts.
- Produced from AMBA/BMBRI recommended 6-Row Malting Barley Varieties.
- Use 3-7% for coffee flavor in Porters and Stouts
- Use 2-5% in Nut Brown Ales.
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White Wheat Malt
Flavor: Sweet, Malty, Wheat, Floury
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Characteristics & Applications:
- Imparts malty flavor not obtainable from raw wheat.
- Use with rice hulls to improve lautering and help prevent stuck mash.
- Use 5% for head retention in any style
- Use as part or all of base malt in wheat beers.
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