Specialty Grains

Briess carapils is a very unique malt, produced by one of  North America's most prestigious maltsters. It simply adds body, head retention and beer stability without making any other contributions to flavor, color or aroma. This makes it a wonderful malt to use when fine tuning recipes that are lacking in body, stability or head retention. Carapils can be used at a rate of up to 5% of the total grist. It is also often used in extract brewing to add these characteristics to extract beers.

Briess crystal 40L is a roasted caramel malt that imparts a gold to orange color to beer. It has a flavor that begins to approach complex, with notes of toffee emerging with the sweetness and caramel flavors that are typical in lighter malts. Briess crystal 40L also adds body and head retention, as well as residual sweetness.

Briess Victory malt is a popular biscuit malt used in a range of styles to give a toasted, bready character to beers. It is lighter than Special Roast and fairly clean, making it ideal for use in both ales and lagers. Just a little bit in a recipe can add a wonderful layer of complexity to the finished beer. It has also been described as nutty, making it a nice addition to nut brown ales and ambers. Use whenever a slight bread and biscuit flavor and aroma are desired.

Golden Promise is an early maturing spring barley grown in Scotland. It is basically the Scottish equivalent to Maris Otter and has many similar applications. It is often used by brewers to replicate classic Scottish ales, to wonderful effect. Its flavor is often described as being clean and slightly sweet, almost honeylike. Because of this, it makes a great base for pale ales and IPAs, among other styles. It can also be used as the base  in making almost all British style ales, and many hoppy American style beers as well. A wonderful grain with a world of potential!

Weyermann CaraWheat is a wheat product that has been steeped and kilned to create a unique wheat malt. Almost 100% caramelized, CaraWheat will contribute unique flavors of biscuit and almond to beer. It can add a creaminess to beers, as well as improve head retention and create a fuller body and mouthfeel. This malt is often used in hefeweizens and dunkelweizens, but can be added to many beer styles. It can contribute a slight phenolic wheat character that will work well with many German wheat yeasts. It can also substitute in for crystal malt in any recipe for interesting results.

Avangard's crystal 10 malt is the German equivalent of a light crystal malt, similar to Briess's crystal 10. Used in a range of styles to add residual sweetness, body, head retention and a very light color without a wildly different flavor profile (though some slight sweet and light caramel notes can be derived from it). Avangard malts are known for their high quality and great extraction. Try some in your next brew that calls for a light crystal malt!

Briess crystal 80L is a roasted specialty malt that imparts red to deep red hue to beer. It will contribute a pronounced caramel flavor to beer, as well as burnt sugar and raisin notes. A small amount of crystal 80L can be added to lighter beers to darken them and add complexity, or more can be added to darker beers to increase their color and flavor complexity. Like other crystal malts, crystal 80L will aid in body and head retention.

Simpson's extra dark crystal is a beautiful, deeply colored crystal malt that does all the things standard crystal malts do...but better! Simpson's extra dark crystal can be used to add residual sweetness, dark dried fruit and caramel flavor and aroma, body and head retention to beers. It works wonderfully in British beer styles, such as bitters, pale ales, IPAs, milds, porters and many others, but will work whenever a deep crystal malt is called for. It will contribute a dark amber tint to beers that increases as a higher percentage is used in the grist. A wonderful crystal malt that is highly recommended!

Special Roast by Briess is a roasted biscuit-style malt. It contributes toasted, biscuit flavors to beer, as well as tangy, bready notes such as those found in sourdough bread. It will contribute a deep golden to brown color to beers. It is well suited for use in British style ales, especially darker beers such as nut browns, porters and others. Special roast adds a nice complexity to beers and can be used in a wide range of styles.

Avangard's Dark Munich malt is a wonderful malt that can contribute maltiness to beers. It is slightly darker than standard Munich malt, which is reflected in its color and flavor contributions to beer. Dark Munich will add more malt character with a toasted flavor, and darker colors. It can also add body to beers. Often used in traditional German beer styles such as bock beers, Oktober and other festival beers as well as amber and dark lagers, dark Munich malt has also been found to work well in small portions in English and American style ales. A wonderful malt ripe for experimentation, try some today!

Weyermann brings to the table a range of different de-husked roasted malts for your brewing pleasure! Carafa II is lighter than Carafa III. That means less color and flavor contributions, making it suitable for more subtle dark grain additions. It is suitable for any dark beer style, or any style where a little roasted grain would be added to give some color and complexity. Just like Carafa III, the fact that it is de-husked means that it will not be as astringent as other roasted grains, such as roasted barley.

Pale chocolate malt from Crisp Malting is an excellent roasted barley product. It is not roasted to as dark of a degree as traditional chocolate malts, and thus will have a lighter color and flavor contribution than traditional chocolate. It will still contribute a slight roasted flavor and aroma that resembles coffee with brown color, but will be more subtle. This makes it perfect for use in small amounts, as little as 1 or 2 ounces, to add character and color to lighter beers. It can also be used to make darker beer styles, such as brown ales, milds, and porters.

Vienna malt is the base malt for the famed Vienna lager, and is also used as a large proportion for many traditional German beers, such as bock and fest beers. It can contribute golden to light orange color to beer, and may be used to lighten the body of beers where Munich malt is used as a majority of the grist. It contributes biscuit and malt flavor and character to beer. A wonderful base malt for many German beers, it has also found its way into many American pale ale and IPA recipes as a small portion of the grist. Vienna malt can be used creatively in a number of beers styles; see what you and your imagination can do with it!

Briess Smoked Malt is a very unique malt that has been produced using cherrywood. This results in a malt that contributes an intense yet flavorful smoky and sweet note to beer. The flavor and aroma are typically smooth, and intensity can be controlled by using more or less in a recipe. Smoked malt is often used in Scottish ales, smoked beers, seasonals, porters, and rauchbier. Just a little goes a long way!

Simpson's peated malt is a special kilned malt that is smoked with peat moss during the kilning process. This smoking gives it a very distinct smoky and spicy flavor that is highly phenolic. Although Simpson's peated malt is traditionally used in distillation to produce some of Scotland's finest whiskeys, it has found favor among brewers who use very small amounts to create a smoky flavor and aroma in their beers. Be careful with this one! Just a small amount can give your beer a strong smoked flavor and aroma with a phenolic spiciness.

Another staff favorite! Golden naked oats from Simpsons, are a huskless oat crystal malt from one of the U.K.'s most prominent maltsters. Golden naked oats have a sweet nutty flavor and aroma that transfers wonderfully into beers. It has been known to give a rich, creamy head to beers, as well as a satin smoothness and body. These can be used in a range of beers styles. While commonly used in stouts, they can also be used in almost any beer style to give a creamy smoothness and nuttiness. We have heard of people using golden naked oats in many different beer styles, including porters, pale ales, bitters, milds...the list goes on! Try them in just about anything you care to brew. There is no other grain on the market that compares to golden naked oats!

Dingeman's is one of Belgium's leading maltsters, known for their high-quality Belgian specialty malts, as well as excellent Belgian base malts. Caravienne is not synonymous with Vienna malt; it is a light crystal malt with slight toffee flavor characteristics. It is often used by Belgian breweries in the production of ales and trappist-style beers. However, it can be used in any recipe that calls for crystal malt. Use Dingeman's Caravienne to contribute sweet and toffee flavors to beer, as well as aid in body and head retentions.

Muntons amber malt is a very unique malt that contributes a warm, toasty character to beers that has been described as toasty, biscuit and slightly nutty, with undertones of coffee hovering on the tongue than can come off as somewhat dry. It is an excellent malt to use in amber and darker beers to add an extra layer of complexity to the beer's overall flavor profile. It can add an amber or orange color as well, and as such it is often used well in British beers. The combination of color and flavor contributions of Amber malt blend well in British styles, but this may be used as a specialty grain in other styles as well.  Let your imagination run wild with this one!

Weyermann's Dark wheat is a darker wheat malt well suited for dark wheat beers, but can also be used in small amounts in other wheat beer styles to add darker color, flavor and aroma contributions to the final beer. Dark wheat, just like other wheat malts, can add body, head retention and unique wheat flavors, though those flavors contributed by dark wheat will be more pronounced and deeper. Typically used in dunkelweizens, dark wheat malt has also been used in styles such as hefeweizens, altbier, Kolsch, and other ales. Use as little as 1% of the grist, all the way to 50% of the total grain bill.

Patagonia Caramel 190L malt is a deeply kilned malt that hails from Chile. Being grown and malted in the unique geography between the Andes Mountains, Patagonia malts are unlike any from other maltsters. Caramel 190L malt is the darkest crystal malt from Patagonia, contributing rich caramel, burnt sugar and toast, and plum characteristics to beer, as well as deep color. It can be used for up to 15% of a grain bill to add residual sugars, unique flavors, body, head retention and foam stability in the finished product. Try some of this malt today!

Melanoidin malt is a great way to add the depth and complexity that comes from melanoidin compounds without resorting to traditional, time consuming and difficult methods such as decoction mashing or extended boil times. This kilned malt has been made especially for the brewing of beers that require a depth of malt character and color, and can be used up to 20% of the grist to bring out these characteristics. In addition, melanoidin malt can help improve flavor stability and round out the color of the finished beer. With a wonderful, bready aroma, it works well in many beer styles. It can be used in a range of beers, most notably in amber and dark lagers, amber ales, Scottish ales, red ales, Munich "Salvator"-style beers, and some wheat beers. Try adding a little to your next malty brew and see what happens!