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Specialty Malts
Available in one pound increments, crushed or whole.
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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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