Specialty Grains

Showing 21 products

Weyermann® Chocolate Wheat

Weyermann chocolate wheat malt is a rich, roasty wheat malt, primarily used to add dark color and a slight roastiness to beers. It is noted by Weyermann that chocolate wheat is often used to intensify roasty aromas in top-fermented beers, as well as to improve color. While the obvious choice for this grain would be a dark wheat beer such as a dunkelweizen, it can also be used to great effect in porters and stouts to add color and aroma. In addition, it has also been known to be used in altbier, or in any beer where dark grains such as chocolate or roasted barley would be used. Only a small proportion of 1 to 5% of the total grist is needed to make a strong flavor, aroma and color contribution to the finished beer.


Briess Carapils® (Dextrine) Malt

Briess carapils is a very unique malt, produced by one of  North America's most prestigious maltsters. It simply adds body, head retention and beer stability without making any other contributions to flavor, color or aroma. This makes it a wonderful malt to use when fine tuning recipes that are lacking in body, stability or head retention. Carapils can be used at a rate of up to 5% of the total grist. It is also often used in extract brewing to add these characteristics to extract beers.


Briess Rye Malt

Rye is a traditional cereal grain that finds its way into many homebrewer's recipes. It has become a popular ingredient in IPAs, with homebrewer's using it to make fine Rye IPAs. It is also the main ingredient in the traditional Roggenbier, a beer made with rye as the base. Rye is known to have a spicy flavor that goes well in small amounts in many types of beer. It is fully modified and has a small kernel that can get quite sticky when used in large amounts. Rice hulls are recommended when using a large amount of rye in an all-grain recipe.


Dingemans Cara 20 (Caravienne) Malt

Dingeman's is one of Belgium's leading maltsters, known for their high-quality Belgian specialty malts, as well as excellent Belgian base malts. Caravienne is not synonymous with Vienna malt; it is a light crystal malt with slight toffee flavor characteristics. It is often used by Belgian breweries in the production of ales and trappist-style beers. However, it can be used in any recipe that calls for crystal malt. Use Dingeman's Caravienne to contribute sweet and toffee flavors to beer, as well as aid in body and head retentions.


Weyermann® CaraWheat® Malt

Weyermann CaraWheat is a wheat product that has been steeped and kilned to create a unique wheat malt. Almost 100% caramelized, CaraWheat will contribute unique flavors of biscuit and almond to beer. It can add a creaminess to beers, as well as improve head retention and create a fuller body and mouthfeel. This malt is often used in hefeweizens and dunkelweizens, but can be added to many beer styles. It can contribute a slight phenolic wheat character that will work well with many German wheat yeasts. It can also substitute in for crystal malt in any recipe for interesting results.


Simpsons Medium Crystal Malt

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!


Weyermann® Carafa® III Malt

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.


Simpsons Golden Promise™

Golden Promise is an early maturing spring barley grown in Scotland. It is basically the Scottish equivalent to Maris Otter and has many similar applications. It is often used by brewers to replicate classic Scottish ales, to wonderful effect. Its flavor is often described as being clean and slightly sweet, almost honeylike. Because of this, it makes a great base for pale ales and IPAs, among other styles. It can also be used as the base  in making almost all British style ales, and many hoppy American style beers as well. A wonderful grain with a world of potential!


Weyermann® Carafa® II Malt

Weyermann brings to the table a range of different de-husked roasted malts for your brewing pleasure! Carafa II is lighter than Carafa III. That means less color and flavor contributions, making it suitable for more subtle dark grain additions. It is suitable for any dark beer style, or any style where a little roasted grain would be added to give some color and complexity. Just like Carafa III, the fact that it is de-husked means that it will not be as astringent as other roasted grains, such as roasted barley.


Briess Victory® Malt

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.


Muntons Chocolate Malt

Munton's Chocolate Malt is a dark roasted malt that can be used in very small amounts for color adjustment and adding a slightly dry complexity to beer. It is often described as having a rich coffee or dark cocoa flavor, as well as a slight bitterness. It is used in small amounts in some English and British-style ales, such as milds, and in larger amounts in brown ales, porters and stouts. It is also used in small amounts to give a red hue to beers, such as Irish Red Ale or some amber beers.


Muntons English Mild Malt

Munton's Mild Ale Malt is the perfect base for bready, rich beers. Due to the kilning regime that this malt goes through, the wort produced is higher in dextrin content than pale malt, resulting in a slightly sweeter, more full-bodied finished beer. The flavor of Mild malt is often described as "nutty," and for this reason it is the perfect base malt for many rich British style ales. It is typically used in mild ales, brown ales, Belgian ales and barleywines. Because of the higher dextrine content, Mild malt will contribute more body and mouthfeel than standard pale base malts.


Patagonia Caramel 90L Malt

Patagonia Caramel 90L malt is a kilned, medium caramel malt from Chile. Being grown and malted in the unique climate and geography of coastal South America, Patagonia malts are unlike any from other maltsters. Caramel 90L malt is a medium crystal malt from Patagonia that contributes caramel and toffee flavors, with toasted bread and a residual sweetness that comes through extremely well in finished beers. It can be used for up to 25% of a grain bill to add unique flavors, sweetness, body, head retention and foam stability in beers. Try this in your next recipe that calls for a medium crystal malt!


Rahr Unmalted Wheat

From Rahr Malting comes this unmalted wheat product. Unmalted wheat has no diastatic power, but makes a great addition in traditional beer styles, such as witbiers or lambics. It will contribute mouthfeel and a very cloudy texture to beers. Because it is unmalted it needs to be mashed, preferably with a more rigorous mashing schedule, or decoction mashed to get the most out of the grain. Those who use it in traditional beers swear by it. If you need an unmalted wheat, look no further!


Briess Special Roast Malt

Special Roast by Briess is a roasted biscuit-style malt. It contributes toasted, biscuit flavors to beer, as well as tangy, bready notes such as those found in sourdough bread. It will contribute a deep golden to brown color to beers. It is well suited for use in British style ales, especially darker beers such as nut browns, porters and others. Special roast adds a nice complexity to beers and can be used in a wide range of styles.


Simpsons Extra Dark Crystal Malt

Simpson's extra dark crystal is a beautiful, deeply colored crystal malt that does all the things standard crystal malts do...but better! Simpson's extra dark crystal can be used to add residual sweetness, dark dried fruit and caramel flavor and aroma, body and head retention to beers. It works wonderfully in British beer styles, such as bitters, pale ales, IPAs, milds, porters and many others, but will work whenever a deep crystal malt is called for. It will contribute a dark amber tint to beers that increases as a higher percentage is used in the grist. A wonderful crystal malt that is highly recommended!


Avangard Dark Munich Malt

Avangard's Dark Munich malt is a wonderful malt that can contribute maltiness to beers. It is slightly darker than standard Munich malt, which is reflected in its color and flavor contributions to beer. Dark Munich will add more malt character with a toasted flavor, and darker colors. It can also add body to beers. Often used in traditional German beer styles such as bock beers, Oktober and other festival beers as well as amber and dark lagers, dark Munich malt has also been found to work well in small portions in English and American style ales. A wonderful malt ripe for experimentation, try some today!


Dingemans Biscuit Malt

Biscuit malt from Dingemans is the quintessential biscuit malt. It will contribute toasted biscuit and bready flavors and aromas to beer. It is often described as "warm," with its toasted bread flavors adding complexity to a range of different beer styles. A little can be used to round out flavors in lighter beers and add complexity, or a lot can be used to give brown ales and porters their signature nutty, rich flavors and enhance their aroma profiles. In larger amounts it will give beers a light to medium brown coloration. A wonderful malt all around!


Muntons Black Patent Malt

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.


Weyermann® Dark Wheat

Weyermann's Dark wheat is a darker wheat malt well suited for dark wheat beers, but can also be used in small amounts in other wheat beer styles to add darker color, flavor and aroma contributions to the final beer. Dark wheat, just like other wheat malts, can add body, head retention and unique wheat flavors, though those flavors contributed by dark wheat will be more pronounced and deeper. Typically used in dunkelweizens, dark wheat malt has also been used in styles such as hefeweizens, altbier, Kolsch, and other ales. Use as little as 1% of the grist, all the way to 50% of the total grain bill.


Best Malz Special X Malt

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!


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