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