Grain

Saccharified malt with crystallized sugars. Tasting notes of Light brown sugar, dark almost burnt caramel with hints of cherry. Typical beer styles...

Adds a sweet honey flavour and bright golden colour. One of a kind type of malt, relatively similar to melanoidin malt. Kilned using a special proc...

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 b...

A drum-roasted caramel malt made from two-row, German barley. Delivers notes of roasted nuts, dark caramel, dried fruit while imparting deep amber ...

Used to drop mash pH; increases enzyme activity resulting in better extraction percentage. Can be used to drop pH before pitching lactose strains. ...

Adds deep and sweet caramel and toffee flavours. Adds head retention and increases the storage capabilities of beer. EBC: 140.0 - 160.0  oL: 53.1 -...

A more robust, rich and malty flavour then Light Munich, along with a slightly darker colour. Great base malt for adding depth while still providin...

Saccharified malt with crystallized sugars. Tasting notes of dark caramell sweetness with a slight toasty roasted character. Typical beer styles ut...

Where malt-based bitterness is not desired, Carafa Special Type 3 is a  perfect fit.  As the de-husked version of Carafa, it produces rich color, b...

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 b...

Adds very little color to wort but contributes a robust, malty-sweet flavor with notes of bread, nuts, biscuit, toffee, and light caramel EBC: 3.0 ...

(Torrified Wheat) Similar to pale wheat malt red wheat adds a rich wheat flavour to beers. Great when used in wheat beers and traditional styles. I...

Kilned in the same way as traditional caramel malts. Brings malty sweetness and a toffee colour to beers.  EBC: 100.0 - 150.0 oL: 38.0 - 56.8

2 - Row Australian barley kilned at a slightly higher temperature than Pale and Pilsner malts. Still sufficient enzymatic activity to be used as a ...

Adds deep and sweet caramel and toffee flavours. Adds head retention and increases the storage capabilities of beer. EBC: 250.0 - 300.0 oL: 94.2 - ...

The darkest of the roasted malts. Adds a dry coffee and smoked flavour. Adds a deep black colour to beer. EBC: 1400.0 - 1600.0 oL: 525.6 - 600.6

Lightest roasted malt. Adds light brown colours and a crisp biscuit flavour. EBC: 40.0 - 70.0 oL: 15.6 - 26.8

Lightly caramelized malt, low in color. Unique to Gladfield malt. Cream and vanilla candy like sweetness with notes of honey and toffee. Typical st...

Roasted malt which can be used as a replacement for traditional crystal malts. Tasting notes of warm pizza crust with nutty toasted caramel flavour...

A high quality crystal malt produced from traditionally grown English barley. Similar intense malty qualities that Marris Otter produces yet it bri...

Roasted Wheat is produced from unmalted wheat grain, giving it a unique flavour and character. It imparts characteristics of wheat malts as well as...

Richly roasted to bring a smooth espresso creaminess to your dark beers with a touch of rye spiciness. Beautiful in a porter or oatmeal stout where...

Malt roasted to a light brown colour, a more intense biscuit malt. Tasting notes of nut or very light roasted coffee. Typical beer styles utilising...