Grain

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Grain Types will vary. Call for availability.

Briess
Carabrown Malt – flavors include: biscuit, nutty, graham cracker, toasty, with a clean slightly dry finish. Color contributions are light brown/orange.
Caracrystal Wheat Malt – use in any beer style. Adds sweetness and a smooth dark toast flavor. Color contributions are orange/mahogany.
Black Malt – (500L) provides the color and sharp flavor found in Stouts and Porters. Flavors are coffee, intense bitter, and dry.
Chocolate Malt – (350L) Flavor contributions are rich, roasted coffee, cocoa.
Caramel 10L Malt – candy like sweetness, mild caramel flavor and a golden color.
Caramel 20L Malt – candy like sweetness with mild caramel flavors.
Caramel 40L Malt – provides a sweet medium flavor with light red color.
Caramel 60L Malt –provides a sweet medium flavor with deep golden to red color.
Caramel 80L Malt – smooth pronounced caramel flavor with a slight burnt sugar, raisin and prune taste. Imparts a red to deep red color.
Caramel 90L Malt – pronounced caramel flavor tending towards sharp. Adds caramel, slight burnt sugar, raisin, and prune flavors. Imparts a red to deep red color.
Caramel 120L Malt – pronounced caramel, burnt sugar, raisin, and prune flavors with a red to dark red hue.
Carapils – (1.3L) Balances body and flavor without adding color.
Distillers Malt – (2.4L) Exceptional high alpha amylase and diastaic power for maximum fermentablility.
Goldpils Vienna Malt – (3.5L) 2-ROW base malt is less sweet than Pale Ale malt. Great for Vienna, Oktoberfest, and Marzen beers. Contributes light golden hues.
Midnight Wheat – great malt for color and smooth flavor. Use for Black IPA’s, dark wheat beers, Schwarzbier.
Munich 10L Malt – (10L) Robust malty flavor. Use 10%-20% in any beer needing enhanced malt flavor. Use 50% in Bock style beers.
Pale Ale Malt 2-ROW – (3.5L) Base Malt – warm, malty, slightly darker than 2-R0W
2-ROW Brewer’s Malt- (1.8L) Base Malt – clean, sweet, mild, malty. Contributes a light straw color.
6-ROW Brewer’s Malt - (1.8L) Base Malt – more husk than 2-ROW malt, it is well suited for high adjunct brewing. Mild, grainy, malty. Contributes a light straw color.
Pilsen Malt – (1.0L) Base Malt – provides a clean, sweet, delicate, flavor. This is the lightest colored base malt available.
Roasted Barley – (300L) provides color and rich, sharp flavors, sweet, grainy, coffee-like taste. Color is red to deep brown.
Rye Malt – (3.7L) provides a spicy rye flavor. Use in 5% increments until desired flavor is achieved. If using more than 20%, add rice hulls. Color is golden leaning toward orange hues.
Smoked Malt – (5L) provides a smooth, sweet, smoky flavor. It is smoked with Cherry wood. 5%-10% - noticeable smoke character – Scottish Ales and Oktoberfest. 10%-20% - pronounced smoke character – Scottish Ales and Oktoberfest. 20%-60% - noticeable to pronounced smoke character in darker ales like Stouts and Porters.
Special Roast Malt – (50L) provides a toasty, biscuit, tangy, sourdough flavor. The color is deep golden to brown.
Victory Malt – (28L) Excellent malt for Nut Brown Ales. Flavor contributions are toasty, nutty, biscuit, baking bread. Provides a deep golden to brown hue.
Vienna Malt – (3.5L) Base/Specialty malt – provides a malty, slightly biscuit flavor that works nicely with higher-hopped, higher color, fuller bodied beers. Hues are golden/light orange.
Red Wheat Malt – (2.3L) contributes a creamy, sweet malty, wheat, floury taste. Great in Weizenbiers. 5% improves head retention in any beer style. Use 10%-20% for Kolsch. Light straw in color.
White Wheat Malt – (2.5L) Base/Specialty malt – use as part or all of base malt in wheat beer. Over 50% use a filtering aid. Provides a sweet, malty, wheat, mild bread dough. Light straw color.
Torrified Red Wheat – (1.5L) flakes are pre-gelatinized to produce an unlimited variety of beer styles. British breweries use this in the production of Pale Ales.
Brown Rice Flakes – (1.0L) imparts a light, clean, crisp characteristic to finished beers. Use up 40% as a cereal adjunct in the grist.
Ashburne – (5.3L) slightly darker than Pale Ale and has a higher dextrin level. Imparts malty, sweet, toasty flavors. Up to 15% to add malty flavor and aroma. Up to 50% MAX use in grist bill.

Dingemanns (un-crushed) Product of Belgium
Aromatic Malt – (17-21L) Base/Specialty – provides a strong malty aroma and deep color when used as a specialty malt. Can make up to 100% of a grain bill, but it is fairly LOW in surplus diastatic enzymes.
Biscuit Malt – (18-27L) provides a warm bread biscuit flavor and aroma. No enzymes. Mash with malts having surplus diastatic.
Cara 8L Malt – (6-92L) a very light crystal malt that lends body, smooth mouthfeel, and foam stability.
Cara 20L Malt – (19-27L) a light crystal malt used in Abbey or Trappist Style Ales.
Cara 45L Malt – (40-54L) imparts rich caramel, sweet aroma full of flavor and intense color.
Chocolate Malt (300-350L)”Chocolate” refers to the malts color, not its flavor. Lends various levels of aroma and provides a nutty roasted taste.
De Bittered Black Malt (500-600L) contributes the same color characteristics as Black Malt with less astringent flavor. Coffee flavors-less astringent.
Pale Ale Malt – (2.7-3.8L) perfect malt for ales of all types. Fully modified and easily converted by single mash temp.
Pilsen Malt – (1.4-1.8L) this malt is well modified and can easily be mashed with a single temperature infusion. Light in color and low in protein.
Special B – (140-155L) darkest of the Belgian Crystals. It imparts a heavy caramel taste and raisin-like flavor. 5% or greater contributes a dark brown/black color and fuller body.

Gambrinus (un-crushed) British
Honey Malt – (15-20L) contributes honey-like sweetness, best used in Brown Ales, Porters and Stouts.

Muntons (un-crushed) English
Maris Otter – (30L) Base Grain – provides a rich nutty flavor and has LOW protein which allows it to clear quickly.
Black Malt – (470-560L) provides coffee, intense biter and dry flavors. Has no diastatic activity and no fermentable extract. Use to add color and flavor in dark beers such as Milds, Porters, and Stouts.
Roasted Barley Un-malted – (470-560L) intense dark color and used to impart a “Dry” bitterness to finished beers. Often used in Stout.
Caramalt – (10L) light crystal malt used to add body and sweetness to beer without adding too much color. Imparts a “Dry” finish.
Chocolate Malt – (340-450L) imparts brown color, nutty toasted flavor and body to dark beers. Rich roasted coffee flavor.
Crystal Malt Dark – (150L) imparts a rich, rounded body and flavor with notes of caramel, toffee and raisin. Deep reddish-brown/mahogany color.
Crystal Malt – (60L) gives a sweet caramel flavor and imparts body.
Crystal Malt – (90L) gives a burnt sugar, raisin and prune flavor.
Lager Malt – (2.0-2.7) malty, sweet, lightly modified for use in Pilsner and Lager beer styles.
Pale Malt- Pearl – (1,25L) mild, malty, light malt color, flavor and aroma. It is perfect for single infusion mashing.
Amber Malt – (2.0L) light biscuit dry flavor. Used in making Bitters, Mild Ales, Sweet Stouts as well as Traditional London Porters.
Wheat – (1.95-2.79L) creamy, malty, wheat, floury. Aids in head formation and head retention.

Weyermann (un-crushed) German
Cara Rye – (56-76L) use up to 15% in grain bill.
Cara Amber – (25-30L) use up to 20% in grain bill.
Cara Red – (15-25L) use up to 25% in grain bill.
Cara Beilge – (11.7-15.5L) use up to 30% in grain bill.
Chocolate Wheat – (375-450L) Use up to 5% MAX is grist
Dark Wheat – (6.2-8.1L) SPECIALTY GRAIN imparts robust, malty, sweet, bread, biscuit, toffee and caramel flavors. Color is a mild golden hue.
Cara Wheat – (42-53L) Crystal/Caramel adds creaminess, caramel, almond, biscuit, body and color to finished beer.
Chocolate Rye – (190-300L) Use up to 5% MAX in grist.
Cara Foam – (1.7-2.4L) use up to 40%.
Cara Hell – (8.1-11.8L) use up to 30%.
Cara Aroma – (110-150L) use up to 15%
Carafa 1- (300-375L) SPECIALTY GRAIN adds espresso-like bouquet, coffee, chocolate flavors and a mild, but noticeable, roasted after taste. Use up to 5% in grist.
Carafa 11- (413-450L) SPECIALTY GRAIN adds espresso-like bouquet, coffee, chocolate flavors and a mild, but noticeable, roasted after taste. Use up to 5% in grist.
Carafa 111 – (488-563L) SPECIALTY GRAIN adds espresso-like bouquet, coffee, chocolate flavors and a mild, but noticeable, roasted after taste. Use up to 5% in grist.
Carafa De-husked 1 – (300-340L) SPECIALTY GRAIN produces rich color, body, flavor and aroma without harsh flavors and astringency of dark colored grains. Use up to 5% in grist.
Carafa De-husked 11 – (375-450L) SPECIALTY GRAIN produces rich color, body, flavor and aroma without the harsh flavors and astringency of dark colored grains. Use up to 5% in grist.
Carafa De-husked 111 – (450-490L) SPECIALTY GRAIN produces rich color, body, flavor and aroma without the harsh flavors and astringency of dark colored grains. Use up to 5% in grist.
Cara Munich – (31-38L) SPECIALTY GRAIN Crystal/Caramel, dark amber to copper hues with a rich malt biscuit aroma.
Cara Munich 11 – (42-49L) SPECIALTY GRAIN Crystal/Caramel, dark amber to copper hues with a rich malt biscuit aroma.
Cara Munich 111 – (53-60L) SPECIALTY GRAIN Crystal/Caramel flavor, rich malty biscuit aroma with dark amber to copper hues.
Melaniodin – (23-31L) unique brewing characteristics with a high degree of modification of both protein and starches. Helps promote flavor stability, body and smooth mouthfeel. Imparts notes of honey and biscuit and adds deep amber to red/brown color to finished beer.
Acidulated – (1.7-2.8) Contains small proportions of Lactic Acid (1-2%) by weight. Used to produce beer styles with sour-like character. For Berliner Weisse, use up to 8% MAX in grist.
Dark Munich – (20-25L) has high enzyme content and can constitute 100% of the grist. Full body, smooth mouth feel and deep amber color
Bohemian Pilsner – (1.7-2.4L) BASE GRAIN complex maltiness with a golden blonde color.
Abbey – (15.5-19.2L) use up to 50% in grain bill.
Smoked Beachwood – (2.1-3.6L) exceptional flavor and aroma. Use in Rauchbier, Scottish Ale and Alaskan Ales. Can use up to 100%.
Oak Smoked Wheat – SPECIALTY MALT (2.1-2.8L) use up to 80% in grain bill. Provides an interesting substitute for Cherry, Beech, or Peat Smoked Malts.
Pilsner – (1.5-2.2L) BASE GRAIN mild, malty, sweet with notes of honey. Pale straw color.
Pale Rye – (2-4.3L) SPECIALTY GRAIN biscuit like flavor, smooth almost oily, hints of bread and honey.