GRAINS

A GOOD VARIETY OF BASE MALTS
AND SPECIALTY GRAINS

PRICES PER 1 LB. PACKAGES

**GRAIN "SPECS" BELOW**

"GRAIN SPECS"

  • PALE MALT: BASE MALT,DIASTATIC FOR STARCH TO SUGAR CONVERSION,LIGHT COLOR
  • WHEAT MALT: BASE MALT,ADDS HEAD,HIGHLY DIASTATIC,SLIGHT FRUITY FLAVOR
  • CHOCOLATE WHEAT MALT:DEEP KILNED,ROASTED, WOODY, CHARCOAL FLAVOR
  • VIENNA MALT: DARKER BASE MALT,LESS DIASTATIC,ADDS BODY
  • MUNICH MALT: AMBER BASE MALT,LESS DIASTATIC,ADDS BODY,CEREAL FLAVOR
  • CRYSTAL MALT: SLIGHT TO DARK COPPER COLOR,LIGHT CARMEL TO INTENSE CARMEL,TOFFEE FLAVOR
  • CARMEL PILS:ONE OF THE LIGHTEST CRYSTAL MALTS AVAILABLE,SOMETIMES CALLED BELGIAN DEXTRIN
  • CARAPILS: DEXTRIN,UNFERMENTABLE,ADDS BODY,SWEETNESS
  • VICTORY MALT: AMBER COLOR,TOASTED FLAVOR
  • CHOCOLATE MALT: DARK BROWN,NUTTY TO CANDY FLAVOR
  • ROASTED BARLEY: UNMALTED,LIGHT ROASTED COFFEE FLAVOR
  • ROASTED MATERIAL: UNMALTED BARLEY,BURNT,DRY FLAVOR
  • BLACK PATENT: DARK COLOR,SHARP,PUNGENT
  • KARAFFE MALT: BLACK MALT,BURNT,CHARCOAL FLAVOR
  • HONEY MALT: TOASTED,NUTTY,SLIGHT HONEY TASTE
  • MELONOIDEN: SLIGHT TOASTED FLAVOR,REDDISH COLOR
  • RYE MALT: SOFT MALTY FLAVOR,NOT LIKE RYE BREAD
  • SPECIAL "B": COMPLEX RAISINY FLAVOR
  • BISCUIT MALT: ADDS BODY,HEAD,SOFT FLAVOR
  • AROMATIC MALT: SIMILAR IN CHARACTER TO BISCUIT MALT
  • ACIDULATED MALT: USE TO AJUST pH OF MASH
  • TORRIFIED WHEAT: TOASTED,ROASTED WHEAT MALT
  • WHEAT BERRIES: UNMALTED WHEAT KERNALS,ADDS BODY,HEAD RETENTION
  • FLAKED BARLEY: ROLLED,GELATINIZED,ADDS BODY,HEAD
  • FLAKED OATS:ROLLED,GELATINIZED,SOFT FEEL
  • FLAKED RICE: ROLLED,GELATINIZED,LIGHTENS COLOR & BODY
  • FLAKED MAIZE: ROLLED, GELATINIZED,LIGHTENS COLOR & BODY

  • USE UP TO 10% SPECIALTY MALTS FOR THE GRIST
  • (ie): UP TO 1# PER 10# GRIST OR 6-7# OF EXTRACT

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