North American Malts

High color (2.6 - 3.0L) pale malt that contributes a light golden color and a bold, rich, malty character with biscuit notes making a solid malt backbone for bigger beers.

Low color (1.7 - 2.0L) that is darker than most lager malts, but lighter than most pale ale malts. Its neutral characteristics make it extremely versatile.

Low color (1.8 - 2.2L) that is darker than most lager malts, but lighter than most pale ale malts. It has balanced flavor profile which is mostly malty sweet with very light biscuit notes.

Medium color (2.1 - 2.5 L) pale malt with exceptionally high alpha amylase and diastatic power with the ability to help convert starches present in adjuncts which lack the ability to self-convert.

Deep amber or red color (11.0 - 13.0L) Munich-type malt that produces a rich malty Munich-like complexity of caramel, honey, and bread.

A unique specialty malt used for recipe adjustment when more body is desired without any additional color or flavor/aroma.

A mild caramel malt which adds body and sweetness without contributing strong flavors.

Imparts a golden color, rich sweetness, and mild caramel and toffee flavors.

Imparts deep gold and reddish hues, rich sweetness, and pronounced caramel flavor.

This caramel malt has a dark toast and mild dry fruit character.

Lower usage rates provide figgy dried fruit and toffee notes while higher percentages increase the bittersweet burnt sugar character.

Rye malt lends a slightly spicy flavor profile and high protein content.

Color similar to a High Color (2.5 - 4.0L) pale malt. Wheat malt contributes foam stabilization and more mouthfeel without added sweetness.

Adds an aroma of baking bread and flavor of hazelnuts.

Provides slight acidity and a grassy/honey character.

Provides coffee character, intense bitterness, and dryness to the palate and darkens foam color.

Provides dark color with the smoothest flavor of any black malt making it popular for Black IPA recipes.

Color similar to a High Color (2.5 - 4.0L) pale malt. Wheat malt contributes foam stabilization and more mouthfeel without added sweetness.

Low color (1.8 - 2.2L) that is darker than most lager malts, but lighter than most pale ale malts. It has balanced flavor profile which is mostly malty sweet with very light biscuit notes.

Rye malt lends a slightly spicy flavor profile and high protein content.

High color (2.6 - 3.0L) pale malt that contributes a light golden color and a bold, rich, malty character with biscuit notes making a solid malt backbone for bigger beers.

Medium color (2.1 - 2.5 L) pale malt with exceptionally high alpha amylase and diastatic power with the ability to help convert starches present in adjuncts which lack the ability to self-convert.

Low color (1.7 - 2.0L) that is darker than most lager malts, but lighter than most pale ale malts. Its neutral characteristics make it extremely versatile.