• Black Malt (470L-560L) -- Black Malt has no diastatic activity and no fermentable extract and is simply used to add flavor and color in dark beers such as milds, porters and stouts. Coffee, intense bitter, dry.
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• Caramalt (10L-14L) -- Light crystal malt used to add body and sweetness to beer without adding too much color. No flavor contribution.
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• Chocolate Malt (340L-450L) -- Roasted malt imparting brown color, nutty toasted flavor and body to dark beers in English Ale brewing where its pleasant characteristic flavor is required. Rich, roasted coffee, dry.
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• Crystal Dark Malt (135L-165L) -- Adds a deep reddish-brown, mahogany color, rich, rounded body and flavors with notes of caramel, raisin, and toffee in darker ales.
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• Crystal Malt (40L) -- Adds sweetness, and caramel and toffee flavors, along with golden hues.
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• Crystal Malt (60L) -- Gives a sweet caramel flavor and provides body. Sweet, pronounced caramel.
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• Crystal Malt (90L) -- Used in Porter, Stout, Bock and other amber and red beers. Caramel, burnt sugar, raisin and prune flavors are pronounced in this malt.
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• Lager Malt (2.0L-2.75L) -- Low color, lightly modified malt for use in Pilsner and Lager beer styles. Malty, sweet.
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• Maris Otter Extra Pale Malt (1.6L) -- Premium varietal 2-row winter barley, great for infusion mashing. A perfect base malt for Pale Ales, Bitters, or any other UK inspired brews.
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• Maris Otter Malt (3.0L) -- Rich, nutty flavor and its low protein which allows it to clear quickly. Great base malt for any beer recipe.
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• Mild Ale Malt (2.5L) -- Good diastatic activity allowing the use of a high percentage of adjuncts in the grist formulation. Mild, malty
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• Munich Malt (7.0L-10L) -- Has a malty sweet flavor-adds a reddish amber color. Has enough diastatic power to convert itself, but needs help from another malt, such as 2-row malt, to convert other grains. Used to brew the rich, sweet beers of Munich.
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• Pale Ale Malt (Pearl - 1.25L-1.35L) -- Well-modified with good levels of diastatic activity used in many beer styles. Provides fermentable sugars, light malt color, flavor and aroma, perfect for single infusion mashing. Mild, malty
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• Pale Ale Malt (Tipple - 1.25L-1.35L) -- Well-modified with good levels of diastatic activity used in many beer styles. Provides fermentable sugars, light malt color, flavor and aroma, perfect for single infusion mashing. Mild, malty
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• Roasted Barley - Unmalted (470L-560L) -- used to impart a “dry” bitterness to finished beers and isoften used in the production of stout. Coffee, intense bitter, dry.
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• Torrified Wheat - Unmalted (1.74L) -- Use in Wheat and Wit beers. Can introduce subtle flavor characteristics to beer recipes, but it’s primarily used as an adjunct for head retention.
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• Wheat Malt (1.95L-2.75L) -- Used for its unique wheat flavor - more pronounced than unmalted wheat - and its ability to aid head formation and retention. Use for wheat or weiss beer. Creamy, malty, wheat, floury
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