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Special B Malt
A Belgian dark crystal, use in dubbel or Belgian dark strong ales.
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Smoked Malt
From Wyermann Maltster's in Germany, this is the highest quality Rauch malt available.
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Rye Malt
Adds a spicy, full, unique flavor to beer.
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Roasted Barley
The darkest of grains. Use only in Stouts or not more than 2% in Irish Red ales.
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Melanoidin
Imparts an intensly malty flavor, sometimes used in Bock and Dopplebock beers to cheat a decoction mash.
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Flaked Wheat
Good for Wit beer, can be used up to 60% of grist, be sure to use rice hulls in your mash
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Flaked Rye
Use in any rye beer to add complexity, mouthfeel and head retention.
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Flaked Rice
Adds alcohol and little flavor, use in light American lager or Cream Ale
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