80L Caramel Malt
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10L Caramel Malt
$ 2.80
Briess caramel malts are produced in a roaster and not in a kiln. This allows for the application of higher temperatures to the green malt, resulting in the development of unique flavors, colors, and aromas. Color Range °L: 10 Target Color °L: 10 Moisture: 7% Extract FG Dry: 77 Organic: No Origin: North America Geography: Mid-West Maltste...
120L Caramel Malt
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Briess caramel malts are produced in a roaster and not in a kiln. This allows for the application of higher temperatures to the green malt, resulting in the development of unique flavors, colors, and aromas. Color Range °L: 120 Target Color °L: 120 Moisture: 3% Extract FG Dry: 75 Organic: No Origin: North America Geography: Mid-West Malts...
2-Row Brewers Malt
$ 2.50
Rahr Standard 2-Row is a light-colored base malt made from a blend of American 2-Row barley varieties. It is darker than most lager malts but lighter than most pale ale malts. It has moderate protein levels and good extract yield. Its neutral characteristics make it extremely versatile, and it is widely used by American craft breweries as a choi...
40L Caramel Malt
$ 2.80
Briess caramel malts are produced in a roaster and not in a kiln. This allows for the application of higher temperatures to the green malt, resulting in the development of unique flavors, colors, and aromas. Color Range °L: 40 Target Color °L: 40 Moisture: 6% Extract FG Dry: 77 Organic: No Origin: North America Geography: Mid-West Maltste...
60L Caramel Malt
$ 2.80
Briess caramel malts are produced in a roaster and not in a kiln. This allows for the application of higher temperatures to the green malt, resulting in the development of unique flavors, colors, and aromas. Color Range °L: 60 Target Color °L: 60 Moisture: 5% Extract FG Dry: 77 Organic: No Origin: North America Geography: Mid-West Maltste...
Acidulated Malt
$ 3.40
The use of Acidulated Malt can lower wort pH resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability, and enhanced flavor.Use where you would prefer to add grain instead of 88% lactic acid to reduce mash pH. Specification Value Color Range °L 1.5 - 2.8 Target Color °L 2.0 Moisture 7% Prot...
Appalachian Wheat
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Crafted from Southern-harvested soft red winter wheat, this malt is kiln-dried at higher temperatures to develop rich notes of fresh bread and toasted grains. Expect a noticeable upgrade in flavor complexity and texture compared to standard commercial wheat malts. Specification Value Color °L 3 Protein 10.7% Extract FG Dry 83% Max Usag...
Base Camp - Pale 2-Row
$ 2.50
This malt is crafted from a unique blend of NC & TN sourced 2-row barley types. Kilned at gentle temperatures, it delivers a subtly sweet, grain-forward flavor that enhances hop-forward brews and provides a versatile foundation for a wide range of beer styles. *Full sacks of grain are not eligible for our Flat Rate or FREE SHIPPING promotion...
Beech-Smoked Rauch Malt
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Weyermann® Beech Smoked Barley Malt aka rauch 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 Smoked beers, and specialty beers like Bamberger Rauchbier and Kellerbier. Also suitable for wide range of ale and...
Black Malt (Patent) - (Crisp)
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Crisp Black Malt is a roasted specialty malt. This dark malt is used in smaller quantities to add color. Flavor contributions are very subtle when used in smaller amounts. Has a sharper flavor than other roasted grains. Black Malt is well suited for Stouts, or even as malt to modify color on a Schwarzbier. Also referred to as Black Patent Malt. ...
Black Patent
$ 2.80
A roasted malt colored to a higher degree than Chocolate Malt in the roasting process. 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. Flavor contributions: coffee, intense bitter, dry. 500L
Bloody Butcher Corn Malt
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Floor-mallted right here in Asheville, NC A red "old school" variety hailing from Tennessee that was popular in whiskey production during the 19th century. It is making a resurgence for good reason. Flavors of baking spice and pumpernickel bread come through and high oil content makes for a rich, and earthy body. Treat this as you would a flaked...
