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Specialty Malts
Available in one pound increments, crushed or whole.
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Similar to pale malt, but kilned slightly longer for maltier flavor and golden color. Primarily used in English brown ales.
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Long kilning provides rich, malty aroma and flavor, orange color. Low diastatic power, but can make up to 100% of grain bill in Octoberfests, Marzens, and Bock beers. Color: 8-10L.
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Very light crystal malt, also known as dextrine malt, improves body, mouthfeel, and foam retention, without adding much sweetness or color.
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Smokey, distinctive, reserve for your robust beers. Color: 2-3L
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| Roasted barley, Munton & Fison, 1 lb | More_Info |
Roasting unmalted barley until black lends a drier, less acrid flavor than black patent or chocolate. Some burnt, smoky flavors noted when more than 5% of grain bill. Perfect for stouts.
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Essential in rye, or "roggen," beers, rarely used elsewhere. Imparts a strong, unique, dry flavor.
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Classic German smoke flavor for rauchbier, kellerbier, scottish ales, and some barleywines. According to Weyermann, it can be 100% of grain bill. Color: 2.1-3.6L.
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A strong, dark Belgian crystal malt known for its strong raisony caramel sweetness and rich dark brown color.
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Fully malted, contributes a "biscuit" (English) flavor and a deep golden to brown color. For nut brown ales, use 5-10% of total grist. For dark amber and other dark ales, use 2-5%.
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Fully malted, contributes a warm, toasted, nutty flavor to beer. The malt provides a deep golden to brown color (25-30L). For nut brown ales, use 10-15% of total grist. For dark amber beers, 2-5%. For porter, 5-10%.
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