Grain

All grain is sold based on weight. Brewers can buy as much or as little as they need, from 10 grams to 50 kilograms or more.

Please contact us for product availability and stock levels.

Domestic 2-Row

Processed from premium Canadian two-row barley, this base malt may be used in all beer types.

 

Color °L 1.5 – 2.0º
Protein Total 11
Moisture % Max 4.5%
Extract FG Min 82.0
Usage Rate Up to 100%
Maris Otter

Maris Otter is essential for brewing traditional British Ales, and if you want to obtain the distinct flavour of an ESB or Mild, having this malt in your brewing inventory is a must. Produced by employing the traditional method of floor malting, Maris Otter delivers a deep golden colour and a very unique flavour and aroma.

 

Color °L 2.1 – 2.8
Moisture % Max 3.5%
Usage Rate Up to 100%

 

Domestic 6-Row

Rahr Standard 6-Row is a light-colored base malt made from a blend of American 6-Row barley varieties. 6-row barley has a much higher protein content and enzymatic power than 2-row barley. Inclusion of Standard 6-Row is therefore very advantageous for recipes calling for large proportions of specialty malts, wheat malts, or adjuncts, which have little or no enzymatic power themselves. 6-row barley is also used to match historical beer styles from settings where 2-row barley was not widely available. High proportions of 6-row barley may necessitate the use of adjuncts or require protein rests in mashing.

 

Color °L 2.1 – 2.5
Protein Total 15.0
Moisture % Max 4.2
Extract FG Min 79.0
Usage Rate Up to 100%
Munich Malt - Dark Type II

Weyermann® Munich Type 2 malt (‘Dark Munich’) is a kilned lager-style malt made from quality, two-row, German spring barley. Usually used a specialty malt, it has a high enzyme content despite its color, and can constitute up to 100% of the grist. It produces robust malt characteristics, including full body, deep amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Oktoberfest.

 

Color °L 8.0 – 9.9
Usage Rate Up to 100%
Pilsner

Weyermann® Pilsner malt is a German, lager-style base malt produced from high-quality, 2-row spring barley. It contributes a pale-straw color to wort and adds mild, malty-sweet flavor with gentle notes of honey. A very flexible grain with high extract efficiency, it exhibits excellent lautering properties and yields optimum results for any brewing process from the simplest to the most complicated mashing regimen. Weyermann® Pilsner malt also provides the finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Well-suited for use with any beer style, the malt is a particularly good choice for continental or American lagers, non-alcoholic or alcohol-reduced beers.

 

Color °L 1.5 – 2.1
Usage Rate Up to 100%
Vienna

Weyermann® Vienna malt is a lightly kilned lager-style malt made from quality, two-row, German spring barley. It produces full-bodied beers with golden color and smooth mouthfeel. The flavor is malty-sweet with gentle notes of honey, almond, and hazelnut. Equally suited to both ales and lagers, Weyermann® Vienna malt is specifically designed for use in Vienna style beers, Festibiere, and Maerzenbier.

 

Color °L 2.8 – 3.9
Usage Rate Up to 100%

 

 

Black Patent

Simpsons Black Malt ramps up the dark color and roasted flavors. Roasted at higher temperatures vs. the Chocolate malt, and made from malted barley, this sets it apart from Roasted Barley – this means Simpsons Black malt imparts almost tart, sharp roasted flavor and deep black color, while contributing a smoother and less dry flavor vs. Roasted Barley.  Small percentages can result in deep amber and red hues, while larger percentages contribute coal-black opaqueness.

 

Color °L 538 – 713.1
Moisture % Max 3%
Usage Rate Up to 10%
Carafoam

Weyermann® CARAFOAM® is a drum-roasted caramel malt made from two-row, German barley which is especially successful when used to aid in creating better foam improvement, improved head retention and a fuller body.  Suitable for all styles where these characteristics are desired.

 

Color °L 1.5 – 2.9
Usage Rate Up to 40%
Chocolate

Simpsons Chocolate malt is often regarded as a one of kind specialty malt.  It’s  highly roasted, although less than the Black Malt. At small percentages, Simpsons Chocolate malt delivers brown colors and toasty flavor notes.  When used more generously, it imparts rich, dark colors while lending a subtle burnt toast dryness and hints of bittersweet chocolate flavor.

 

Color °L 400.7 – 488.1
Moisture % Max 3%
Usage Rate Up to 10%
Crystal Extra-Light

Weyermann® CARAHELL® is a drum-roasted caramel malt made from two-row, German barley that delivers a fuller body, improved aroma, and increased beer foam while also contributing to a more fuller, rounder body and flavor.  CARAHELL® also imparts  deep copper color, and gentle notes of caramel flavor. Suitable for many lager and ale styles, notably Hefeweizen.

 

Color °L 8.1 – 11.8
Usage Rate Up to 30%
Crystal Light

Simpsons Crystal Light imparts brilliant golden hues to the finished beer, and contributes subtle flavor notes of malty sweetness, caramel, and toffee.

 

Color °L 36.2 – 42.9
Moisture % Max 5%
Usage Rate Up to 25%
Crystal Dark

Simpsons Crystal Dark imparts darker hues of copper to amber to the finished beer, and contributes more pronounced crystal malt flavor notes of sweetness, caramel, and toffee.

 

Color °L 94.3 – 107.4
Moisture % Max 5%
Usage Rate Up to 20%
Roasted Barley

Simpsons Roasted Barley is a quintessential ingredient for Irish Dry Stouts.  Slight bitterness, with roasted and coffee flavor notes make this the perfect malt for the darkest beers.

 

Color °L 488.1 – 713.1
Moisture % Max 3.5%
Usage Rate Up to 10%
Wheat Malt

Weyermann® Pale Wheat malt is an ideal foundation grain for continental wheat beer styles like Hefeweizen and Kristallweizen, and an essential ingredient in North American wheat ales. It adds very little color to wort but contributes a robust, malty-sweet flavor with notes of bread, nuts, toffee, and light caramel. Wheat malts are high in protein, which helps produce fuller-bodied beers. Wheat malt can also improve head formation and retention, depending upon the other grist constituents. In top-fermented beers, Weyermann® Pale Wheat malt performs especially well, adding creaminess, body, and complex wheat flavors.

 

Color °L 1.7 – 2.4
Usage Rate Up to 80%
Honey Malt

With intense malt sweetness, Honey Malt has been patterned after German Bruhmalt and is well suited for use in brown ale and strong ale, among others.

 

Color °L 20 – 30
Protein Total 11.5
Moisture % Max 4.5
Extract FG Min 80.0
Usage Rate Up to 20%
Flaked Barley

These flakes are mash ready and can impart head retention, body, a creamy mouthfeel and subtle grain flavors. Suitable for up to 40% of grist total. This is a pre-gelatinized flaked grain and does not require milling.

 

Color °L 1.0
Protein Total 7%
Moisture % Max 13%
Extract FG Min 75%

 

Flaked Maize

These are mash ready and will provide subtle flavor and mouthfeel contributions to beer. Suitable for up to 40% of grist total. This is a pre-gelatinized flaked grain that does not require milling. 89.9% extract.

 

Color °L 0.7
Protein Total 7%
Moisture % Max 8%
Extract FG Min 90%
Flaked Rice

These are mash ready and will provide subtle flavor and mouthfeel contributions to beer. Suitable for up to 40% of grist total. This is a pre-gelatinized flaked grain that does not require milling.

 

Color °L 0.7
Protein Total 10%
Moisture % Max 9.0%
Flaked Rye

Use up to 5-10% of flaked rye to your brew to lend a dry, crisp character and strong rye flavour.

 

Color °L 2.0
Protein Total 10%
Moisture % Max 9.0
Extract FG Min 78%

 

Flaked Wheat

When brewing a traditional Witbier or Hefeweizen, Toasted Wheat Flakes by OiO will prove to be a great addition to the recipe. Heat rolled for better convenience, Toasted Wheat Flakes may be added directly to the Mash Tun with barley and wheat malt, and will contribute to the overall sugar content of the wort. When used in rates up to 10% of the grist, Toasted Wheat Flakes will improve foam formation and stability, as well as contribute to a fuller body and smoother mouthfeel, which can be used in a very broad range of styles. For obtaining a distinct wheat flavour and haziness the rate should go up to 40% of the grain bill.

 

Color °L 1.0
Protein Total 12
Moisture % Max 7%
Extract FG Min 80%
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