Pale Malt 1 kg
Briess, Castle & Gambrinus

It is a brewing malt high in enzyme content, with a substantial, complex flavor and malt flavor. Excellent for American style Pale Ales. 3.4 L

Pale Malt 1 kg (6-row)

A basic 6-row base malt . Greater amount of enzyme to convert adjunct such as rice solid. 1.8L

Pilsner Malt 1 kg
Briess Or Weyermann

An outstanding base malt used for triples, whites and specialty ales. Can also be used for Lagers. 1.4 - 1.8 L

Wheat (White) Malt 1 kg

Great Western . Used in the production of Weizenbier and Weiss Bier. Small amounts (3-6%) aid in head retention for any beer .Use 55-60% for wheat beers. Combine it with one of the high quality 2-row pales or pilsner malt. Note wheat malt lacks husks and high percentages (>60%) can clog the mash otherwise known as a 'Stuck Mash'.

Maris Otter Malt 500g

English Malt. 3.5 - 4.5°L. Crisp Maris Otter is one of the few malts that are still produced in old-fashioned British floor maltings. This means the malt is turned by hand, rather than machines. Ideal for English ales.

Vienna Malt 1kg

Briess Vienna malt. Can be used as a base malt. Contributes a slightly more malty and grainy flavour. Deeper golden in colour. Enzyme content can support up to 40% adjunct. 3.5L

Munich Malt 10L& Dark Munich 20L

Briess munich malt. As a base malt similar to Vienna giving a slightly darker beer. Choice for amber or dark Lager beer. 10L.

Crystal Malt 500g

Briess Malt. Gives a sweet caramel flavor and adds a deep golden color (20L) , reddish (40L, 60 L ) to deep red (80L) to your beers. Use 5-20% to obtain the body and mouth-feel. It is like Cara-pils but with caramel sweetness. Like all the Crystal Malts, its character is contributed by unfermentable crystallized sugar.

Dextrin Malt (Carapil) 500g

Briess Malt. Balances body and flavor without adding color or sweetness. A lighter crystal type malt, the Dextrines add body, mouth-feel as well as head retention. They are best when mashed with your pale malt due to the lack of enzymes. Use 5-20% for these characteristics and without adding color. 1.5L

Rauch Malt 500g

Weyermann. German smoked Malt. Perfect for German style Rauchbier. 2 - 3 L.

Victory Malt 500g (aka Toasted or Biscuit malt)

Deep golden to brown color with a rich toasted flavour. Excellent for nut brown ale or likes. Used as a substitute for 'toasted' or 'Biscuit' malt in many recipes. Suggested use 3-5% of grain bill. 23 L.

Aromatic Malt 500g

Castle (Belgium) Aromatic malt, as its name suggest, will produce a distinct malt aroma. High in diastatic power. Suggested use up to 10% of grain bill. 18L

Caravienna Malt 500g

Castle (Belgium). A light crystal malt used in light specialty beer and Abbet style ales. Adds rich caramel sweetness and aroma. . Use 5-20%. 20L

Caramunich Malt 500g

Weyermann. A medium crystal. Enhance malt aroma and copper color. Caramel flavor with rich malt aroma. 60L

Chocolate Malt 500g OUT OF STOCK

The least roasted of the black malts. Chocolate is good for darker color and roasted flavor. Smaller quantities produce a nice nutty flavor and deep ruby red color. Larger quantities produce black color and a smooth roasted flavor. Good for Porters and Stouts, but can complement other beers. Use 3-12%.

Roasted Barley 500g

Provides a sweet, grainy, coffee-like flavor and a red to deep brown color. Imparts the coffee like flavor and aroma found in Dry Stouts and can be used in very small amounts to add a reddish color to a pale beer. Gives dryness to a Porter or a Stout. 300 L.

Black Malt 500g

Roasted more than Chocolate, it provides the deep color and sharp roasted-charcoal malt flavor found in dark malt ales and Stout. Use 1-6%, beyond that burnt taste becomes apparent. 500L

Flaked Barley 1 lb

Adds body and head retention. Use at the rate of 2 - 12% of the grain bill. Especially good in Porters, Dry-Stouts and Stouts. Over 3% used is may cause haziness, due to the amount of protein content. Not an issue with Dark beers, but should be considered with lighter colored beers.

Flaked Wheat 1 lb

Contribute less color than wheat malt, mainly used to increase foam and head retention.

Flaked Oat 500g

Looking for an Oatmeal Stout Porter this is your grain. Adds body, sweetness and aids head retention. Oatmeal breaks down in the mash (or can be steeped) to lend a Oatmeal fullness and smooth grainy character. Use 1-1 1/2 lbs in a mash.

Rice Hulls 1 lb

Sparging aid. Helps prevent stuck mashes for high adjunct brews.