Pilsner Malt

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

Pale Malt

Joe White (Australia) 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

Maris Otter Pale Malt

Simpsons (UK). 3.5 - 4.5°L.  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.

Wheat Malt

Joe White (Australia). 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'.

Vienna Malt

Joe White 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 6L& Dark Munich 9L

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

Crystal Malt
10L, 20L, 40L, 60L, 80L, 120L

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

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

German Melanoidin Malt

30L Use 5 to 15% in any dark or amber beer to give full body and improved red colour.

Caravienna Malt 500g

Belgian. A medium crystal 18L. Enhance malt aroma and copper color. Caramel flavor with rich malt aroma.

Caramunich Type 2 Malt 500g

Weyermann. A medium crystal, 45L. Enhance malt aroma and copper color. Caramel flavor with rich malt aroma.

Special Roast Malt 500g

Briess. A medium crystal 50L. Enhance malt aroma and copper color. Caramel flavor with rich malt aroma.

CaraAroma (Special B) Malt 500g

Weyermann. 150L. Very Dark aromatic caramel malt. Add deep redish color.

Chocolate Malt 500g 

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%.

Carafa S Type 2 Malt 500g 

Weyermann. 430L Black Patent Malt. Deeper aroma of dark beer as well as color.

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.

Flaked Barley

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

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

Flaked Oat

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

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