Grains - the following is a list of grains we carry and can grind on the spot for you.
NEW!
English Malts:
Thomas Fawcett and Sons LTD. From Castleford, West Yorkshire, England.
Thomas Fawcett - Maris Otter- (2.3-3.0 °L) - Favorite of English brewers, this floor malted Maris Otter is rich, slightly nutty and is recommended for any English beer style.
Thomas Fawcett Pale Chocolate Malt- (185-250°L) - Less highly roasted than the regular chocolate malt, this will add dark brown color and mild chocolate/coffee flavor to Dark Milds, Stouts and Porters.
Thomas Fawcett Peated- (2.0-3.0°L) - Produced by smoking pale malt over burning peat. Peated malt will add a dark, earthy aroma and flavor characteristic of Islay Whiskey.
German Malts:
Best Malz- Barley is grown in Niedersachsenm Rheinhessen, Rheinland-Pfalz and Baden Wuerttember, Germany. They use only the purest 2 row barley controlled under controlled organic methods.
Best Malz Munich(4-8°L) - Produced through special germination and kilning process enhancing the aroma and color of the finished malt. It will reinforce color, mouth feel and malt forwardness of your beer.
Best Malz Pilsen(1-2°L) -Best premium pilsen malt is produced from the highest quality 2 row spring barley. Selected for its low protein levels, high extract levels and low color. Use for Pilsners, Lagers or as an all purpose base malt for all beer styles.
Weyermann- Since 1879 from Bamberg, Germany. Exclusive German grown, top-quality non-genetically modified barley.
Weyermann CaraRed - (15.6-19.3°L) - Produces fuller body, improves malt aroma, and has a deep saturated color of red. use for Scottish Ale, Amber Wheat, Irish Reds, Brown Ales, Bocks, Alts, and red lagers.
Weyermann Pale Ale (2.6-3.4°L) - A well modified malt produces superb lagers and ales. For all beer types.
Canada
Canadian Malt Company -Established in 1902, CMC had facilities throughout North America for quality malt.
CMC Distillers Malt (1.4-2.1°L) Made from Canadian barley, light in color and high in total extract.
Breiss 2 Row - Mild malty. Base malt for all beer styles. Slightly higher yield and lower protein than 6 row.
Briess 6 Row - Mild, Grainy, Malty. More husk than 2-row. Good for high adjunct brewing.
Briess Black -Dry roasted/Sharp to Neutral. Use in dark beers for flavor. In small quantities, all styles, color, no flavor.
Briess Cara Wheat - Cara Wheat is type of Crystal (caramel) malt produced from Wheat rather than Barley. Produces a caramel, roast, moderately sweet flavor in addition to keeping the mouthfeel properties of the base wheat malt. Great for darker wheat-based beers (Schwartzbier, Dunkelweizen).
Briess Caramel/Crystal 10L - Candylike Sweetness, Mild Caramel. Contributes golden hues.
Briess Caramel/Crystal 20L - Candylike Sweetness, Mild Caramel. Contributes golden hues.
Briess Caramel/Crystal 40L - Sweet, Caramel, Toffee. Contributes golden hues.
Briess Caramel/Crystal 60L - Sweet, pronounced Caramel. Contributes golden hues.
Briess Caramel/Crystal 80L - Pronounced Caramel, slight burnt sugar, raisiny.
Briess Caramel/Crystal 120L - Pronounced Caramel, Burnt sugar, raisiny, prunes.
Briess Carapils - No flavor, no color contribution. Dextrine that enhances body, foam and beer stability.
Briess Chocolate - Rich Roasted coffee, cocoa. Use in Porters, Stouts, Brown Ales, dunkles and other darks. use in all styles for color.
Briesss Munich 10L - Robust, malty. Contributes rich malty flavor and golden hues.
Briess Pale Ale 2 Row - Warm, malty. Use as a rich base malt.
Briess Pilsen - Delicately malty, sweet. Exceptionally light colored, clear, crisp wort. Allows specialty malts to shine through.
Briess Red Wheat - Creamy, Sweet, malty, Wheat, Floury. Use as head retention in any style, use as part of all of base malt in wheat beers.
Briess Roasted Barley - Coffee, intense bitter, dry. Contributes strong roasted barley, coffee flavors characteristic of stouts. Good in all dark beers.
Briess Rye Malt - Spicy rye.
Briess Smoked - Intense smoke flavor, smooth, sweet. Use in Scottish Ales, Oktoberfests, Stouts and Porters.
Briess Special Roast - Toasty, biscuity, sourdough, tangy. Excellent in nut browns, porters and darks.
Briess Victory - Toasty, biscuity, baking bread, nutty. has aroma of baking bread. Good in Nut Brown Ales and darks.
Briess Vienna - (3.5° L) Malty, very slight biscuit. Specially processed base malt. Contributes warm malty flavor and orange hues.
Dingemans Aromatic - (17° - 21° L) From Belgian. Mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.
Dingemans Biscuit - (18° - 27° L) This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Belgian.
Dingemans Cara 20 - (19° - 27° L) A light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt. Belgian.
Dingemans Debittered Black -(500° - 600° L) Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor. Belgian.
Dingemans Pilsen Malt - (1.4° - 1.8° L) Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion. Belgian.
Dingemans Special B - (140° - 155° L) The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body. Belgian.
Muntons Maris Otter - This is a Premium British varietal 2-row winter barley, great for infusion mashing. A perfect base malt for pale ales, bitters, or any other UK inspired brews. Use up to 100%.
Torrified Red Wheat - (1.5°L) Torrified Wheat has been heat treated to break the cellular structure, allowing for rapid hydration and malt enzymes to more completely attack the starches and protein. Torrified Wheat can be used in place of raw wheat when making Belgian-style White and Wit beers.
Weyermann Acidulated - (2.5°L) Malt leads to a reduction of wort-pH. Usage is up to 5% for regular beers and up to 10% for sour beers.
Weyermann Carafa I
Weyermann Carafa II
Weyermann Carafa III
Weyerman Melanoidin - (23-31°L) Improves flavor stability, fulness, rounding our beer color and improved red color.
Flaked Barley - produces lighter color in the final beer without lowering the gravity.
Flaked Maize - Popular in the pre-prohibition pilsners. Adds subtle sweetness.
Flaked Oats - Used in Oatmeal Stouts.
Flaked Wheat - Contributes less color than wheat malt and increases foam and head retention.
Flaked Rice - provides more fermentables with out increasing body and flavor.
