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Specialty Malts
Available in one pound increments, crushed or whole. Please specify Crushed or Uncrushed for your grain orders in the "Comments or Special Instruction" field when you check out. Thanks!
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Provides color, unique flavor, and body (non-fermentables), and contributes to foam retention and beer stability. Gives a very pronounced to sharp caramel flavor and a deep red color.
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Provides color, unique flavor, body (non-fermentables), and contributes to foam retention and beer stability. Gives a sweet, mild caramel flavor and a golden color.
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Gives a sweet, medium caramel flavor, golden to light red color, and contributes to foam retention and body.
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Gives a sweet, pronounced caramel flavor and a red to deep red color, nique flavor, body (non-fermentables), and contributes to foam retention and beer stability.
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Used to lower mash pH in very pale beers, such as classic Pilsners and wheat beers. Improves flavor stability, lightens color, speeds fermentation, and aids mash converstion.
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| Aromatic malt (kiln 50), Dingemans, 1lb. | More_Info |
Belgian malt kilned to bring out deep color and strong malty aroma. Popular in Belgain brown ales.
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Lends a golden color, baked biscuit aroma and flavor. Popular in Belgian pale ales.
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Provides the color and sharp, almost acrid, flavor found in porter and stouts.
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| Black Patent malt, Munton & Fison, 1lb | More_Info |
Malted barley roasted to the extreme, producing charcoal, smokey, dry, acrid flavors. Used sparingly in brown ales and dark lagers; Up to 10% in imperial stouts and porters.
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A patented light to medium caramel malt that lends rich color, flavor, body, and foam stability to pale German ales and lagers. Color: 8-12L.
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