Specialty Malts is an essential ingredient for brewing beer, offering a unique flavor and improved body. Our malts are made from the highest-quality raw materials, providing a robust and smooth taste. Try it today to craft the perfect beer.
Carapils® malt is a specialty grain renowned for its ability to enhance foam and body retention in beers, making it the ideal choice for brewers. It contains protein, carbohydrates, and soluble nitrogen for enhanced fermentation and improved head retention. Its aromatic malt flavors offer a pleasant, yet subtle, sweetness to your brew.
Briess 2-Row Carapils® is a unique, dextrine-style barley malt. It adds body, foam retention, and beer stability without influencing color or aroma. It has the full glassiness of a caramel malt without the color or flavor. The non-fermentables in Carapils® malt are very advantageous in balancing body and flavor of dark colored beers, but it can be used to enhance beers of any type. Carapils® malt is devoid of enzymes and can be steeped in hot water or mashed.
Malt Type:
Specialty
Grain Origin:
North America
Wort Color:
1.5 ºLovibond (2.0 EBC)
Protein:
Moisture:
6.5% max.
Extract (dry):
75% min.
Diastatic Power:
0 ºLintner
Usage:
5% max.
Victory® Malt is a special type of malt from the brewery's select grains, carefully crafted for a smooth, full-bodied flavor. Perfect for brewing lager and ale-style beers, Victory® Malt is designed to complement the hops for a balanced, complex beer.
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 color to lighter ales or lagers like bocks or mild ales. Used more heavily, it makes an excellent addition to amber or nut brown ales or other dark beers.
Malt Type:
Specialty
Grain Origin:
North America
Wort Color:
28 ºLovibond (73 EBC)
Moisture:
2.5% max.
Extract (dry):
75.0% min.
Usage:
25% max.
Victory® Malt is a special type of malt from the brewery's select grains, carefully crafted for a smooth, full-bodied flavor. Perfect for brewing lager and ale-style beers, Victory® Malt is designed to complement the hops for a balanced, complex beer.
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 color to lighter ales or lagers like bocks or mild ales. Used more heavily, it makes an excellent addition to amber or nut brown ales or other dark beers.
Malt Type:
Specialty
Grain Origin:
North America
Wort Color:
28 ºLovibond (73 EBC)
Moisture:
2.5% max.
Extract (dry):
75.0% min.
Usage:
25% max.
Aromatic Malt is a premium malt that has been specifically designed to produce enhanced aromatics in your brew. Its unique combination of specialty malts provides a subtle complexity and toasty flavor that makes a great addition to any craft beer.
Aromatic Malt is suitable to use to add body in low ABV bitters, and is a good tool to balance pH. Flavor contributions suggest hints of raisins.
Malt Type:
Highly Kilned Malt
Grain Origin:
Belgium
Wort Color:
19.3-26.9 ºLovibond (50-70 EBC)
Moisture:
5.0% Max
Usage:
Up to 15%
Weyermann® Pale Rye is a high-quality malt, made with a distinct malting process to deliver a unique flavor and color profile. It is a great choice for brewing hefeweizens, dark German lagers, and Belgian saisons. This malt adds subtle notes of spice, earth, and bread to the final beer.
Weyermann® Pale Rye malt is made from high-quality German rye to exhibit classic rye malt characteristics. It lends a biscuit-like flavor, smooth - almost oily - component, and malty-sweet aromas with hints of bread and honey. A great choice for rye beer styles or to spice up almost any brew.
Malt Type:
Specialty
Grain Origin:
Germany
Color:
2-4.3 ºLovibond (4-10 EBC)
Protein:
Moisture:
6% max.
Extract (dry):
81% min.
Diastatic Power:
Usage:
30% max.
Melanoidin Malt is a type of malt used in the brewing process to add a deep, intense color and add fullness and sweetness to beer. With this malt, brewers can achieve caramel and toffee-like notes and add complexity and body to their beer.
Melanoidin malt from Best Malz is a malt that is used for adding color and extra malt character to beers. Traditionally, brewers would use step and decoction mashes to increase the complexity and color of their beers using the undermodified malts of the time. You can get all the depth and complexity without these vigorous mashing techniques with melanoidin malt! Produced by a unique kilning process, this malt can be used in a range of beer styles to add extra color, increase malt aroma and give more complexity of flavor!
Color:
19 - 30L
Protein:
12.0% Max
Moisture:
5.5% Max
Extract:
75.0% Min
Usage:
5 to 50%
Typical Styles:
Use for maltiness in a range of German beers, altbier, dark lager, dark beer, stout, brown ale, amber beer and bock.
Country of Origin:
Germany
Château Special B Malt is a highly sought-after malt for its wide range of uses. A special blend of malts, this product adds complex layers of flavor and aroma. From homebrewing to professional craft brewing, Château Special B Malt will take your beer to the next level.
Château Special B can be used to produce a deep red to dark brown-black color and fuller body. Château Special B brings forth unique flavors and aromas, making it a powerhouse specialty malt. It gives intense color and raisin-like flavors while imparting a rich malty taste and a hint of nut and plum flavor as well. May substitute Chocolate and Black malt if bitterness is not desired. Suitable in Belgian ales, dubbles, brown ales and dopplebocks. Up to 10% of the mix.
Malt Type:
Crystal/Caramel
Grain Origin:
Europe
Wort Color:
95-133 ºLovibond (250-350 EBC)
Protein:
11.5%
Moisture:
4.0% max.
Extract (dry):
76% min.
Diastatic Power:
Usage:
10% max.
Château Biscuit™ Malt is a flavorful, high-quality malt used by brewers around the world. Its nutty, biscuit-like aroma and flavor provide a perfect balance to other malt varieties, delivering an enhanced depth for nearly any craft beer.
Château Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit-like aroma and flavor. Promotes a light to medium warm brown color of the mash. This malt is used to improve the roasted flavor and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power. Suitable for any style, especially English ales, brown ales and porters. Up to 15% of the mix.
Malt Type:
Specialty
Grain Origin:
Europe
Wort Color:
17.5-21.5 ºLovibond (45-55 EBC)
Protein:
11.5%
Moisture:
4.7% max.
Extract (dry):
77% min.
Diastatic Power:
0 ºLintner
Usage:
15% max.
Special Roast Malt from Briess is a dark, roasted malt designed for robust production in beers like stouts, ales, browns, and porters. Its highly roasted flavor contributes to deep, complex aromas and a full body. Perfect for craft beer-making.
Briess Special Roast is a dark amber roasted malt. Slightly darker than biscuit-style malts, Special Roast has a toasty, biscuity flavor, but accompanied by a unique sourdough tang. It imparts deep gold to brown color, depending on usage. Recommended for dark style beers, especially IPAs, ESBs, amber and nut brown ales, and porters.
Malt Type:
Specialty
Grain Origin:
North America
Wort Color:
40 ºLovibond (110 EBC)
Moisture:
2.5% max.
Extract (dry):
72.0 % min.
Usage:
10% max.
Honey Malt is a specialty grain with a subtle honey-like flavor that adds complexity to a variety of beer styles. It enhances body, flavor, and sweetness and imparts a rich, golden color. Used in moderate amounts, Honey Malt provides a well-balanced and smooth beer.
With intense malt sweetness, Honey Malt has been patterned after German Bruhmalt and is well suited for use in brown ale and strong ale, among others.
Malt Type:
Specialty
Grain Origin:
North America
Wort Color:
20-25 ºLovibond (51-66 EBC)
Protein:
12% max.
Moisture:
5% max.
Extract (dry):
80% min.
Usage:
10% max.
Weyermann® Acidulated malt offers subtle tartness and enhanced drinkability in beer. Its low pH contributes to improved beer clarity and color stability, while adding a distinct flavor contribution. Use it to naturally acidify wort and adjust mash pH.
Use of Acidulated Malt can lower wort pH resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability and enhanced flavor.
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
Our Cherrywood Smoked Malt is the perfect choice for adding smoky, sweet notes to dark ales, stouts, and other brews. Its cherrywood smoke contribution adds complexity, character, and a unique aroma and flavor. Achieve the perfect balance in any malt-forward beer without the risk of overpowering your brew.
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 limited to a maximum of 20% in lighter styles like Scottish Ales and Oktoberfests, and 60% in Stouts and Porters. Briess cherry wood-smoked malt offers an exciting alternative to the beechwood-smoked malt traditionally used in most German Rauchbiers, or the peat-smoked malt common in English and Scottish styles.
Malt Type:
Specialty
Grain Origin:
North America
Wort Color:
5 ºLovibond (10 EBC)
Protein:
12.0%
Moisture:
6.0% max.
Extract (dry):
80.5% min.
Diastatic Power:
140 ºLintner
Usage:
60% max.
Weyermann® Pale Rye is a high-quality malt, made with a distinct malting process to deliver a unique flavor and color profile. It is a great choice for brewing hefeweizens, dark German lagers, and Belgian saisons. This malt adds subtle notes of spice, earth, and bread to the final beer.
Weyermann® Pale Rye malt is made from high-quality German rye to exhibit classic rye malt characteristics. It lends a biscuit-like flavor, smooth - almost oily - component, and malty-sweet aromas with hints of bread and honey. A great choice for rye beer styles or to spice up almost any brew.
Malt Type:
Specialty
Grain Origin:
Germany
Color:
2-4.3 ºLovibond (4-10 EBC)
Protein:
Moisture:
6% max.
Extract (dry):
81% min.
Diastatic Power:
Usage:
30% max.
Weyermann® Oak Smoked Wheat is a unique malt perfect for adding smoky character to your favorite recipe. With its high levels of protein, enzymes and flavor, this versatile smoked wheat offers a balanced flavor profile with smooth and inviting aromas. Add complexity and depth to your brew!
Part of Weyermann's line of Terrior malts, Oak-Smoked Wheat malt is specifically designed for traditional northeastern European wheat ales. It is produced from German-grown top quality wheat. Its fine oak smoke aroma and taste are thus most suited to Grodziskie and similar styles. But the oak smoked flavor is an interesting substitute for cherry, beech, or peat smoked malts in any smoked beer, or an interesting addition to any wheat beer or ale.
Malt Type:
Specialty
Grain Origin:
Germany
Wort Color:
2.1-2.8 ºLovibond (4.0-6.0 EBC)
Protein:
10.5-13.5%
Moisture:
5.5% max.
Extract (dry):
81.0% min.
Diastatic Power:
62 ºLintner min.
Usage:
80% max.
Weyermann® Beech Smoked provides an authentic smoky flavor and aroma to your brew. This traditional malt is kilned over beech wood to enhance your mashing and impart subtle aromatic and flavor notes. Perfect for beers requiring a traditional smoky character.
Weyermann® Beech Smoked Barley Malt is produced from German-grown top quality Spring barley. This malt delivers strong beech smoke aromas and flavor, while also imparting gentle notes of vanilla and honey. Perfect for German classics like Kellerbier and Rauchbeir, or for Scottish or Alaskan ales.
EBC: 4-8
Lovibond: 2.1-3.6
Usage: to 100%
Moisture: 4.0-5.0%
Total Nitrogen: 11.0-12.0
Extract% (dry basis): 78-81
Soluble Nitrogen Ratio: 38-45
Red Wheat is a pale wheat malt made from North American winter red 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, depending upon the other grist constituents. Red wheat has a slight tartness to its flavor not present in white wheat. It also has smaller, harder kernels than white wheat, which can require careful milling. Rahr Red Wheat is suitable for all wheat-style beers.
Malt Type:
Base
Grain Origin:
North America
Wort Color:
3.0-3.5 ºLovibond (6.4-7.9 EBC)
Protein:
12%
Moisture:
4.5% max.
Extract (dry):
85.0% min.
Diastatic Power:
Usage:
50% max.
