Gambrinus Honey malt is a unique specialty malt. It is placed in the same category as German brumalt and melanoidin malt. It contributes an intense malt character and sweetness without bitterness or astringency, and flavors reminiscent of honey. These characteristics make it suitable for use in almost any beer style where more maltiness and honey sweetness is desired. Gambrinus is a small malting house, but they have made a big impression in the brewing industry with their superior malt products. Try some honey malt in your next recipe!
Chocolate rye malt from Weyermann is a rye product that has been deeply roasted. The resulting malt can be used in small amounts to add the roasted, spicy flavor of rye to specialty beers. It contributes a deep color, much like roasted barley or chocolate wheat, but with different flavor and aromatic characteristics. This malt is usually used in roggenbier or dunkelweizens, among other styles. However, creative homebrewers have been known to add a small portion in a number of different beer styles to give them a unique roasted flavor. Use as up to 5% of the grist.
Briess crystal 10L is a roasted malt that imparts a very slight golden color. Due to the roasting process, Briess crystal malts develop unique flavors and aromas which are passed on to the beer during mashing or steeping. Briess crystal 10L contributes a candy like sweetness and a mild caramel character to beers. Used by all-grain and extract brewers alike because it requires no mashing. It will add a slight golden color to beer, as well as add to body, residual sugars, and help improve head retention.
Dingeman's Special B Malt is a dark crystal malt that is used in the production of Belgian style beers, such as Belgian dubbels and trappist high gravity ales. It is known for its rich and luscious flavor contributions, which are reminiscent of dark stone fruits. Cherries, raisins, plum and currant are terms often used when describing the flavors contributed by Special B. Because it is darker than many other crystal malts, it can begin to contribute roasted notes and dark brown to black colors without the usual bitterness that is attributed to dark roasted malts like chocolate or black patent. Use this not only in Belgian style ales, but any beer where are dark, fruity sweetness is desired.
Another wonderful crystal malt from Simpsons! Their medium crystal will add residual sweetness to beers, as well as help foam stability and increase body. Flavors of caramel that are almost honeylike can be contributed to beers when Simpson's medium crystal is used as part of the grist. The color contributions are not as drastic as when using darker crystal malts. Simpson's medium crystal tends to lend a light to medium amber color to beers, which increases as a higher percentage is added to the grist. A wonderful malt that can be used in any beer style where crystal malt is called for, including pales ales, IPAs, milds, and porters. Try this malt in your next beer!
German wheat malt from Avangard is a high quality, authentic German wheat malt with a wide range of applications. It can be used as the base in any wheat beer, from traditional German Hefeweizens to American and Belgian wheat beers. In addition, it can be used in small amounts in other styles to increase body and head retention. This wheat malt makes a fine addition in any recipe calling for wheat malt. Avangard is Germany's largest maltster, and their fine products are known for their superior quality. Try their wheat malt today and see for yourself!
Swaen Kiln Coffee Malt is a very unique malt indeed! It has a very distinct coffee flavor and aroma that is unmistakable. It goes well in browns, scottish ales, porters and stouts among other styles. It is similar to pale chocolate malt but with more coffee and burnt toast characteristics. It contributes a ruby to dark brown color to beers, depending on how much is used. A very interesting malt, try substituting this for pale chocolate or chocolate malt in recipes.
Briess crystal 20L is a roasted specialty malt that imparts a light golden color that is slightly darker than that contributed by crystal 10L. It also adds a sweetness and mild caramel flavor to beer, but contributes a more pronounced golden to light orange color to beers. Like the other crystal malts, this one will add body and head retention to beers.
Muntons amber malt is a very unique malt that contributes a warm, toasty character to beers that has been described as toasty, biscuit and slightly nutty, with undertones of coffee hovering on the tongue than can come off as somewhat dry. It is an excellent malt to use in amber and darker beers to add an extra layer of complexity to the beer's overall flavor profile. It can add an amber or orange color as well, and as such it is often used well in British beers. The combination of color and flavor contributions of Amber malt blend well in British styles, but this may be used as a specialty grain in other styles as well. Let your imagination run wild with this one!
Weyermann Carafa III is a de-husked roasted barley that can add all the roasted flavors, aromas and color to beer without the astringency sometimes associated with dark roasted grains. Suitable for all darker beer styles, such as porters, stouts, dark lagers, dunkelweizens, schwarzbiers, altbiers and bocks, Carafa III can also be used in small quantities to add a slight dark character to lighter beers.
Special X is a dark toasted malt that adds unique and complex flavor and color characteristics to wort. It adds a nice dark red to brown hue to beers, and has a toasted aroma that brings to mind stone fruits. As far as flavors go, it is toasted but mild, coming through gently on the palate with no harsh astringency. While it adds some malt character, it is not overly sweet like a dark crystal malt. While the stone fruit sweetness comes out more in dark crystal malts, it is more in the background in the flavor profile of Special X, as the toasted flavors take the center stage. A wonderful addition to many mid-to-dark colored beers, this malt is recommended for up to 20% of the grist and can be used in ambers, altbiers, bocks, schwarzbier, dark Belgian ales and abbey beers, and a range of English ales including old ale, porters and stouts. A wonderfully complex toasted malt, now available to you from Great Fermentations!
Aromatic malt from Dingemans is a Belgian biscuit-type malt often used to add maltiness and toasted biscuit flavor and aroma to beer. It can also add a deep color to beers when used as a specialty malt. Aromatic malt is kilned but retains enough diastatic power to self-convert. While it can be used as up to 100% of the malt in a grain bill, it is low in excess diastatic power and is best (and most often) used as a specialty malt. Use Aromatic malt whenever a biscuit or victory malt would be used, in order to add maltiness to beer, as well as bready and toasted flavors and aromas.
Patagonia Caramel 190L malt is a deeply kilned malt that hails from Chile. Being grown and malted in the unique geography between the Andes Mountains, Patagonia malts are unlike any from other maltsters. Caramel 190L malt is the darkest crystal malt from Patagonia, contributing rich caramel, burnt sugar and toast, and plum characteristics to beer, as well as deep color. It can be used for up to 15% of a grain bill to add residual sugars, unique flavors, body, head retention and foam stability in the finished product. Try some of this malt today!
Munton's Black Patent malt is a malt made by taking fully modified pale malt and roasting it to the point of carbonizing. The result is a very dark malt with no diastatic power that is used to contribute color, roasted flavor, acidity and dryness to beers. A small amount will contribute dark color additions and a bit of dryness without impacting flavor too greatly. A bit more will add roast character and may help balance some crystal and caramel flavors contributed by other specialty malts.
While it is sometimes described as bitter and astringent, Black Patent malt can also lend deep, rich fruit notes of currant and plum when balanced with other crystal and specialty malts. Black Patent can also contribute dryness to beer. Used mostly in porters and stouts, Black Patent malt may also be used in very small amounts for color adjustment in recipes.
Briess Victory malt is a popular biscuit malt used in a range of styles to give a toasted, bready character to beers. It is lighter than Special Roast and fairly clean, making it ideal for use in both ales and lagers. Just a little bit in a recipe can add a wonderful layer of complexity to the finished beer. It has also been described as nutty, making it a nice addition to nut brown ales and ambers. Use whenever a slight bread and biscuit flavor and aroma are desired.