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.

CaraMunich Type 2

Weyermann® CARAMUNICH® Type 2 is a drum-roasted caramel malt made from two-row, German barley. It contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma. CARAMUNICH® Type 2 also add body and improve head retention. Suitable for use in all lager and ale styles of beer.

 

Color °L 42 – 49
Usage Rate Up to 10%
Melanoiden

Weyermann® Melanoidin is a kilned specialty malt with an intense malt aroma and unique brewing characteristics. It has a high degree of modification of both proteins and starches, excellent friability, low β-glucan values, and high acidity. These attributes help promote flavor stability, add body, and produce a smooth mouthfeel. Weyermann® Melanoidin malt adds a deep amber to red-brown color to finished beer. The rich malt flavor has notes of honey and biscuit. Melanoidin malt is best used in dark or red-colored beers such as amber ales, scottish ales, Irish red ales, bocks, and Kellerbier.

 

Color °L 23 – 31
Usage Rate Up to 20%
Abbey Malt

Weyermann® Abbey Malt® is a highly friable base malt with pronounced malty aromas, and assertive flavors such as honey, nuts as well as hints of chocolate.  Suitable for traditional Abbey ales, as well as Trappist beers.  Also well suited for a full range for Belgian beer styles, including fruit beers.

 

Color °L 16 – 19
Usage Rate Up to 50%
Crystal Medium Malt

Simpsons Crystal Medium imparts a more dark-golden to copper hues to the finished beer, and contributes more of the familiar crystal malt flavor notes of malty sweetness, caramel, and toffee.

 

Color °L 63.2 – 71.8
Moisture % Max 5%
Usage Rate Up to 20%
Flaked Oats

Flaked Oats deliver a very pleasant creamy texture, pleasant mouthfeel, and a mild grainy flavour to the beer. A very common ingredient in British Ales, especially in Stouts, Flaked Oats can be used in a broad range of beer styles with excellent results.  If you want to add some body and mouthfeel to your beer, Flaked Oats will be an excellent choice for your grain bill. The most common form of oats used in brewing, these flakes are heat-treated, which allows adding them directly into the mash, with most recipes using up to 30% from the total grist.

 

Color °L 1.5
Protein Total 13%
Moisture % Max 8%
Extract FG Min 75%
Rye Malt

Weyermann® Rye malt is made from high-quality German rye to exhibit classic rye malt characteristics. It lends a biscuit-like flavor, with a smooth mouthfeel component, and malty-sweet aromas with hints of bread and honey.  A great choice for rye beer styles or to spice up almost any brew.

 

Color °L 2.0 – 4.3
Usage Rate Up to 50%
Munich Light Type 1

Weyermann® Munich Type 1 malt (‘Light 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, amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of light 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 5.1 – 7.0
Usage Rate Up to 100%
Smoked Malt

Weyermann® Beech Smoked Barley Malt is produced from German-grown top quality Spring barley.   This malt delivers strong beech smoke aromas and flavor, while also imparting gentle notes of vanilla and honey.

Perfect for Smoked beers, and specialty beers like Bamberger Rauchbier and Kellerbier.  Also suitable for wide range of ale and lager styles.

 

Color °L 2.1 – 3.6
Usage Rate Up to 100%
Cara-Amber

Weyermann® CARAAMBER® is a drum-roasted caramel malt made from two-row, German barley that can be used to improve flavor stability, fullness and enhance color.  Full red color is achieved as well as better mash efficiency when using CARAAMBER®, while flavors of toffee, caramel and bread are imparted. Suitable for Bocks, Dunkels, Brown Ales, Red Lagers, and Amber style beers.

 

Color °L 23 – 31
Usage Rate Up to 20%

 

2-Row Pale - Golden Promise

Simpsons Golden Promise™ pale malt, made from the eponymous spring barley variety, is a UK classic. Historically the Scottish analog to English Maris Otter malts, Golden Promise™ is well used in any English or Scottish style ale. The sweet, robust malt flavor of Golden Promise™ has also made it a choice base malt for American IPAs, lagers, and several famous whiskeys.

 

Color °L 1.9 – 2.4
Moisture % Max 3.5%
Usage Rate Up to 100%
Brown Malt

William Crisp Brown Malt is roasted specialty malt. It has a strong, dark-toasted grain flavor, slightly nutty with a hint of bitter chocolate. Brown malt imparts dark amber to light brown hues. It is used in many older English ale styles, and is an essential ingredient for traditional porters.

 

Color °L 60-70º
Moisture % Max 3.0%
Extract FG Min 76.5
Usage Rate Up to 10%
Rye Malt-Caramel

Weyermann® CARARYE® is a drum-roasted caramel malt made from rye.  CARARYE® can be used to impart typical rye flavors and aromas, with the characteristic malty and spicy notes.  Intense aromas of bread, coffee, dark chocolate and dried fruit also come through. Perfect for all Rye beer styles, especially ones looking to add a bit of color like  Rye IPA’s, Rye Stouts, and Rye Amber Ales.

 

Color °L 57 – 76
Usage Rate Up to 15%
Rye Malt-Chocolate

Weyermann® Chocolate Rye Malt is a roasted malt that can be used to enhance aroma of dark notes.  Suitable for top-fermented beers.

 

Color °L 188 – 300
Usage Rate Up to 5%
Torrified Wheat

Useful brewing adjuncts that can be milled and added directly to the mash.

 

Color °L 2.5 – 3.5º
Moisture % Max 5.0%
Extract FG Min 80.0%
Usage Rate Up to 25%
Carafa Type 3

Weyermann® CARAFA® Type 3 is a dark-roasted specialty malt made from high-quality spring barley. It’s carefully roasted to add an espresso-like bouquet, coffee and chocolate flavors, and a mild but noticeable roasted aftertaste. It produces opaque beer with brown/black color. Weyermann® CARAFA® Type 3 is similar to ‘Chocolate’ or ‘Black’ style roasted malts, and can be used in any dark lager or ale.  CARAFA® Type 3 has become particularly popular in Black IPA/Cascadian Dark Ale recipes as a major contributor to the color and malt flavor.

Where malt-based bitterness is not desired, consider using Weyermann® CARAFA® Special Type 3. The de-husked version of CARAFA®, it produces rich color, body, flavor and aroma without the harsh flavors and astringency typical of dark-colored grains.

 

Color °L 488 – 563
Usage Rate Up to 5%
Carafa Type 1

Weyermann® CARAFA® Type 1 is a light-roasted specialty malt made from high-quality spring barley. It’s carefully roasted to add an espresso-like bouquet, coffee and chocolate flavors, and a mild but noticeable roasted aftertaste. It produces opaque beer with coffee-brown color. Weyermann® CARAFA® Type 1 is similar to ‘Chocolate’ style roasted malts, and can be used in any dark lager or ale.

Where malt-based bitterness is not desired, consider using Weyermann® CARAFA® Special Type 1. The de-husked version of CARAFA®, it produces rich color, body, flavor and aroma without the harsh flavors and astringency typical of dark-colored grains.

 

Color °L 300 – 375
Usage Rate Up to 5%
Acidulated Malt

Use of Acidulated Malt can lower wort pH resulting in better mash efficiency, intensified fermentation, lighter color, improved flavor stability and enhanced flavor.

 

Color °L 1.7 – 2.8
Usage Rate Up to 5%
Usage Rate Up to 10% (Sour beers)

 

Coffee Special Roast

Simpsons Coffee (Brown) malt are less modified, and impart intense coffee flavors, while leaving a smooth mouth-feel.  A must in a London Porter and English style stouts.

 

Color °L 161.8 – 225.6
Moisture % Max 4%
Usage Rate Up to 10%
Canadian White Wheat Malt

Canadian Wheat Malt. Light in colour. Wheat adds body and flavour while increasing head retention and lacing. Great in any type of wheat/weizen beer.

Victory Malt

Victory® is Briess’ biscuit style malt, lightly roasted to bring out the nutty, toasty, and biscuit flavors and aromas associated with baking bread. It’s an excellent malt for adding a layer of dry toasted complexity and a russet brown color to a wide range of beer styles. Use in small amounts to add a touch of warmth to light ales or lagers, or use in larger amounts (up top 25%) in darker beers to bring out more of the toasted biscuit flavors. 28°L

Showing 21 - 40 of 42 items<123>