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Acidulated (Sauer) Malt
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1.7°-2.8°
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1.033
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High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
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Cara Wheat® Malt
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38°-53°
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1.035
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For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.
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CaraAmber® (crystal malt)
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23°-31°
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1.033
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Adds aroma and color intensity to darker beers. For use in alts, bocks, stouts and porters.
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CaraAroma® (crystal malt)
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130°-170°
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1.034
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Imparts a deep red color, adds body and malt aroma. For use in bocks, porters, stouts and ambers.
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Carafa I ®
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300°-340°
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1.038
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Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
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Carafa II ®
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375°-450°
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1.038
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Carafa I, II and III also are available de-husked. Adds aroma, color and body.
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Carafa III ®
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490°-560°
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1.038
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CaraFoam® (crystal malt)
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1.3°-2.3°
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1.033
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Improves head retention and body.
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CaraHell® (crystal malt)
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8°-12°
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1.033-1.035
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For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest.
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CaraMunich Malt I ®
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30°-38°
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1.033-1.035
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Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
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CaraMunich Malt II ®
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42°-50°
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1.033-1.035
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CaraMunich Malt III ®
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53°-60°
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1.033-1.035
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CaraMunich Malt III is dark crystal.
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CaraRed® (crystal malt)
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15°-20°
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1.033
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Provides body and a deep red color for use in red ales, lagers, Scottish ales and alts.
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Chocolate Rye Malt
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190°-300°
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1.030
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Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.
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Chocolate Wheat Malt
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375°-450°
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1.038
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Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
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Dark Munich Malt
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8°-10°
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1.034
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Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
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Kölsch Malt
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4.5°
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1.034
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Traditionally for Kölsch-style beers, can be used in a variety of German and American styled beers. Adds a light, sweet, biscuity flavor.
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Light Munich Malt
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5°-6°
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1.034
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For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
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Melanoidin Malt
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23°-31°
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1.033
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For amber lagers and ales, dark lagers and ales, Scottish & red ales.
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Rauch Smoked Malt
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2°-4°
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1.037
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For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines.
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Rye Malt
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2.8°-4.3°
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1.029
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Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales.
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Vienna Malt
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3.2°-3.9°
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1.035
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European lager malt kilned slightly more than Pilsner malt. Full bodied, golden color.
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Wheat Malt Dark
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6°-8°
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1.039
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Wheat Malt Light
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1.5°-2°
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1.039
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Typical top fermented aroma, produces superb wheat beers.
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