Grains

Slightly malty with a spicy character unique to rye.

EBC: 40-60
Lovibond: 15-25
Usage: to 25%
Moisture: 5.5-7.0%
Total Nitrogen: 10.5-12.5%
Extract% (dry basis): 70-74
Soluble Nitrogen Ratio: N/A

EBC: 3-6
Lovibond: 1.7-2.8
Usage: to 5%
Moisture: 6.0-7.0%
Total Nitrogen: 10.0-11.0
Extract% (dry basis):N/A
Soluble Nitrogen Ratio: N/A

Briess Smoked malt is a pale barley malt smoked with cherry wood. The smoke flavor is smooth, sweet, and robust. Although Smoked malt will behave like a base malt in the brewing process, it imparts an intense smoke flavor. It is recommended that usage be

Extract (dry):81.5% min.
Malt Type: Base, Distilling
Grain Origin: Scotland
TP: 9.7% max
Friability: 90% min
ST Ration: 40 - 47
Authentic flavor for smoky malt whisky. Historically, Scottish malthouses used peat as the fuel for kiln-drying malt, whi

PlatinumSwaen©Sauer is a barley malt acidified with lactobacilli for the pH reduction of the mash. Creates an improvement in the action of hydrolytic enzymes and also offers advantages in brewing water with low residual alkalinity.

Obvious choice for base malt for every type of beer. Strong, sweet malt flavor, and sufficient enzymatic power. Allows the flavor of specialty malts to come through. High quality raw material for your craft beers. Strong, sweet malt flavor, light golden h

Obvious choice for base malt for every type of beer. Strong, sweet malt flavor, and sufficient enzymatic power. Allows the flavor of specialty malts to come through. High quality raw material for your craft beers. Strong, sweet malt flavor, light golden h

Gives a sweet, mild caramel flavor with a golden color. Typical Color L: 20 Flavor contributions: candylike sweetness, mild caramel

Used in the production of Weizenbier and Weiss Bier. Typical Color L: 2.3 Flavor contributions: creamy, sweet, malty, wheat, floury

Used in the production of Weizenbier and Weiss Bier. Typical Color L: 2.3 Flavor contributions: creamy, sweet, malty, wheat, floury

Briess Victory® is a biscuit-style specialty malt. It has a clean, toasted bread flavor with a mild nuttiness. The aroma is similar to baking bread. It imparts deep golden to light brown hues. It can be used in small amounts to add complexity and warm col

Malt Type: Crystal/Caramel
Grain Origin: United Kingdom
Wort Color: 5-10 °Lovibond
Protein: 11.9% max.
Moisture: 6.0% max.
Extract (dry):
Diastatic Power: 0° Lintner
Usage: 10% max.
If you've never brewed with it, you've probably never brewed wi

Provides a sweet, grainy, coffee-like flavor and a red to deep brown color. Typical Color L: 300 Flavor contributions: coffee, intense bitter, dry

This malt is similar in style to German "brumalt", but it really doesn?t compare to any other malt with its honey-like taste and residual sweetness. Best used in brown ales, porters, and stouts. Typical Color: 15 - 20 Flavor contributions: honey-like swee

Less sweet than Pale Ale Malt, it is a rich malty 2-Row base malt that offers complexity and depth with a toasted note at the finish for your classic Vienna, Oktoberfest and Marzen beers. It finishes exceptionally clean and, at 3.5° Lovibond, contributes

Specialty grain for increasing color and sweetness

Gives a pronounced caramel flavor tending towards sharp and a red to deep red color. Typical Color L: 90 Flavor contributions: pronounced caramel, slight burnt sugar, raisiny, pruneshttps://storefront.ldcarlson.com/storefrontCommerce/binaryContent.do?cont

Briess Victory® is a biscuit-style specialty malt. It has a clean, toasted bread flavor with a mild nuttiness. The aroma is similar to baking bread. It imparts deep golden to light brown hues. It can be used in small amounts to add complexity and warm col

EBC: 40-60
Lovibond: 15-25
Usage: to 25%
Moisture: 5.5-7.0%
Total Nitrogen: 10.5-12.5%
Extract% (dry basis): 70-74
Soluble Nitrogen Ratio: N/A

European-style dark Munich Malt with clean, intense malt flavor. Very smooth, slightly sweet and rich with deep golden, orange hues.

Obvious chocie for coloring and malty flavors for every type of beer. Allows the flavor of malts to come through especially especially biscuit hints. Also imparts bread aroma and taste. Similar to Munich malt but with more intense aroma. Usage: Pilsners,

Distiller's Malt has exceptionally high alpha amylase and diastatic power for maximum fermentable yield. 2.4

GoldSwaen©Aroma intensifies the beer?s body and its smoothness, promotes head formation and retention. By the special production procedure GoldSwaen©Aroma has a dark bronze shine and a typical aroma which serves to intensify and stabilize the flavor. Prov