Acidulated (Sauer) Malt Amber Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats. Roasted malt used in porters, British milds, old ales, brown ales, nut brown ales.
Aromatic Malt Biscuit Malt
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels. Warm baked biscuit flavour and aroma. Increases body. Use in Belgian beers.
Black Malt Brown Malt
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers Imparts a dry, biscuit flavour. Use in porters, brown, nut brown and Belgian ales.
Cara Wheat® Malt CaraAmber® (crystal malt)
For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks. Adds aroma and colour intensity to darker beers. For use in alts, bocks, stouts and porters.
CaraAroma® (crystal malt) Carafa I ®
Imparts a deep red colour, adds body and malt aroma. For use in bocks, porters, stouts and ambers. Gives deep aroma and colour to dark beers, bocks, stout, alt and schwarzbier
Carafa II ® Carafa III ®
Carafa I, II and III also are available de-husked. Adds aroma, colour and body Adds aroma, colour and body.
CaraFoam® (crystal malt) CaraHell® (crystal malt)
Improves head retention and body. For light coloured beer for body; hefeweizen, pale ale, golden ale, Oktoberfest.
Caramalt Caramel Pils
Made from green malt, imparts a red hue and contributes to flavour and foam stability A very light crystal malt that lends body, smoother mouth-feel and foam stability.
Caramunich Malt CaraMunich Malt I ®
Caramel, full flavour, copper colour. For Belgian ales, German smoked and bocks. Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales
CaraMunich Malt II ® CaraMunich Malt III ®
CaraMunich Malt III is dark crystal.
CaraRed® (crystal malt) Caravienne Malt
Provides body and a deep red colour for use in red ales, lagers, Scottish ales and malts. Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
Chocolate Malt Chocolate Rye Malt
Will add a deep red colour and nutty/roasted taste. Use in brown ales, porters, stouts and bocks Enhances aroma of dark ales and improves colour. For dunkel rye wheat and ale.
Chocolate Wheat Malt Crystal Malt
Intensifies aroma; improves colour. For dark ales, alt, dark wheat, stout and porter. Sweet, mild caramel flavour and a golden colour. Use in light lagers and light ales, adds mouthfeel andxhead retention
Dark Crystal Malt Dark Munich Malt
Sweet caramel flavour, mouthfeel. For porters, stouts, old ales and any dark ale. Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales
Dextrin Malt (carapils) Franco-Belges Kiln Coffee Malt
Balances body and flavour without adding colour, aids in head retention. For any beer A unique malt which imparts a coffee flavour
Gambrinus Honey Malt Kölsch Malt
Nutty honey flavour. For brown ales, Belgian wheats, bocks and many other styles Traditionally for Kölsch-style beers, can be used in a variety of German and American styled beers. Adds a light, sweet, biscuity flavour
Lager Malt Light Munich Malt
Used to make light coloured and flavoured lagers For a desired malty, nutty flavour. Lagers, Oktoberfests and bock beer
Melanoidin Malt Mild Ale Malt
For amber lagers and ales, dark lagers and ales, Scottish & red ales. Dry, nutty malty flavour. Promotes body. Use in English mild ales
Munich Malt Oat Malt
Sweet, toasted flavour and aroma. For Oktoberfests and malty styles Enhances body and flavour. For winter beers, stouts, porters and other robust beers
Pale Malt Pale Chocolate Malt
Moderate malt flavour. Used to produce traditional English and Scottish style ales Less roasted than regular chocolate malt, adds colour and mild chocolate/coffee flavours to porters, milds & stouts
Peat Smoked Malt Pilsen Malt
Imparts a robust smoky flavour and aroma. For Scottish ales and wee heavies Light colour, malty flavour. For pilsners, dubbels, tripels, whites and specialty ales
Rauch Smoked Malt Rye Malt
For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales
Scotmalt Golden Promise Toasted Pale Malt
Scottish pale ale malt; base malt for all Scottish beers Imparts nutty flavour and aroma. Use in IPAs and Scottish ales
Victory Malt Vienna Malt
Provides a deep golden to brown colour. Use in nut brown ales, IPAs and Scottish ales Increases malty flavour, provides balance. Use in Vienna, Märzen and Oktoberfest. European lager alt kilned slightly more than Pilsner malt. Full bodied, golden colour
Wheat Malt Wheat Malt
Light flavour and creamy head. For American weizenbier, weissbier and dunkelweiss, stouts, doppelbocks and alt beers Light Typical top fermented aroma, produces superb wheat beers
White Wheat Malt
Imparts a malty flavour. For American wheat beers, wheat bock and doppel bock


Black Barley Cara-Pils Dextrin
Imparts dryness. Unmalted; use in porters and dry stouts Adds body; aids head retention. For porters, stouts and heavier bodied beers
Flaked Barley Flaked Maize
Helps head retention, imparts creamy smoothness. For porters and stouts Lightens body and colour. For light American pilsners and ales
Flaked Oats Flaked Rye
Adds body and creamy head. For stouts and oat ales Imparts a dry, crisp character. Use in rye beers
Flaked Wheat Irish Moss
Imparts a wheat flavour, hazy colour. For wheat and Belgian white beers Prevents chill haze. Use in all beers except cloudy wheat and white beers
Pale Wheat Roasted Barley
Can be used in amounts of up to 70% of grist to create many wheat beer styles and aid in head retention in smaller amounts Sweet, grainy, coffee flavour and a red to deep brown colour. For porters and stouts
Roasted Wheat Torrified Wheat
Slightly roasted wheat which imparts a bready, nut-like quality Puffed wheat created by high heat. Use in pale ales, bitters and milds


Belgian Candi Sugar (clear) Brown Sugar
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels. Use in Belgian and holiday ales. Use clear for tripels Imparts rich, sweet flavour. Use in Scottish ales, old ales and holiday beers
Candi Sugar (amber) Candi Sugar (dark)
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use amber for dubbels Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use dark in brown beer and strong golden ales
Corn Sugar Dark Brown Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash Imparts rich, sweet flavour. Use in Scottish ales, old ales and holiday beers.
Demerara Sugar Dextrose (glucose)
Imparts mellow, sweet flavour. Use in English ales Imparts a mild sweet taste and smoothness. Use in English beers
Dry Malt Extract Honey
Extra light (2.5°), Light (3.5°), Amber (10°), Dark (30°), Wheat (3°) Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales
Invert Sugar
Increases alcohol. Use in some Belgian or English ales. Use as an adjunct for priming. Made from sucrose. No dextrins









Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.