Caracteristicas Granos Cerveza

Grain
Acid Malt
Origin
Germany
Mash? Color
X 3
Power Potential Max % Notes

0
1.027
10
Acid malt contains acids from natural lactic acids. Used
by German brewers to adjust malt PH without
chemicals to adhere to German purity laws. Also
enhances the head retention.
Acidulated
(Weyermann)
Germany
1.8
1.030
10
Acidulated Malt
German
3.4
0.000
Amber Malt
United
Kingdom
22
20
1.035
20
Roasted specialty malt used in some English browns,

milds and old ales to add color and a biscuit taste.
Intense flavor - so limit use. Low diastatic power so
must be mashed with well modified malts.
Aromatic Malt
Belgium
26
29
1.036
10
Provides a very strong malt flavor and aroma to your

beer.
Barley, Flaked
US
1.7
1.032
20
Adds significant body to Porters and Stouts. High haze

producing protein prevents use in light beers.
Barley, Raw
US
1.028
15
Raw, unmalted barley can be used to add body to your

beer. Use in homebrew requires very fine milling
combined with a decoction or multi-stage mash.
Performs best when used in small quantities with well
modified grains.
Barley, Roasted
US
300
1.025
10
Roasted at high temperature to create a burnt, grainy,

coffee like flavor. Imparts a red to deep brown color to
Used in Germany to lower PH levels without resorting

to chemicals. Lowers mash pH levels, lightens color,
improves flavor stability.
beer, and very strong roasted flavor. Use 2-4% in

Brown ales to add a nutty flavor, or 3-10% in Porters
and Stouts for coffee flavor.
Barley, Torrefied
US
Belgian Debittered
Black Malt
Biscuit Malt
Belgian
Grain
Origin
Black (Patent) Malt US
1.7
1.036
40
550
1.010
23
1.036
10
Mash? Color
500
Raw barley that has been "popped" open to open

kernels Used in place of raw barley for faster
conversion and higher yields. High in haze producing
protein
Use for English ales, brown ales and porters. Adds a

biscuit like flavor and aroma. Can be used as a
substitute for toasted malt.

0
1.025
10
Dark color and dry roasted flavor characteristic of
Stouts and Porters Use for: Coloring in small amounts,
or flavoring of Stouts and Porters in larger amounts.
Black Barley
(Briess)
Black Barley
(Stout)
US
500
1.032
100
US
500
1.025
10
Unmalted barley roasted at high temperature to create a

dry, coffee like flavor. Imparts a sharp acrid flavor
characteristic of dry stouts. Gives "dryness" to a stout
or porter -- much more so than regular Roasted Barley
Blackprinz Malt
US
500
1.025
10
Dark color and dry roasted flavor characteristic of

Stouts and Porters Use for: Coloring in small amounts,
or flavoring of Stouts and Porters in larger amounts.
Blackprinz Malt
(Briess)
US
500
1.033
10
Dehusked Black Malt, similar to Weyermann

CARAFA Special. Very delicate roasted flavors. No
astrigent or bitter aftertaste. Color: 500 L
Brewers Malt 6Row (Briess)
US
1.8
160
1.036
100
Flavor:Mild Grainy Malty More husk than 2-row, well

suited for high adjunct brewing
55
0.000
65
1.032
10
Imparts a dry, biscuit flavor. Used in nut brown ales,

porters and some Belgian ales.
23
1.033
10
Dark German malt developed to add malt flavor of Alt,

Marzen and Oktoberfest beers. Helps create authentic
maltiness without having to do a decoction mash.
Rarely available for homebrewers.
Cara-Pils/Dextrine US
1.033
20
Significantly increases foam/head retention and body of

the beer. Also sold under the names "Dextrine" and
"Cara-Foam"
Caraamber
US
30
1.035
20
Adds body, color and improves head retention. Also

called "Crystal" malt.
Grain
Caraaroma
Origin
Germany
Carafa I
Germany
British Crystal 5060L

Brown Malt
United
Kingdom
Brumalt
Germany
Mash? Color
130
337

0
1.035
15
Very dark crystal malt - similar to a crystal 120 or
Caramunich 120 malt. Adds strong caramel flavor, red
color, and malty aroma.
0
1.032
Used to intensify aroma and color in dark, Munich
beers and stouts.

Carafa I
(Weyermann)
Germany
320
1.036
Chocolate malt. Dark beers, Alts, Bockbiers. Adds

color and aroma.
Carafa II
Germany
412
1.032
Used to intensify aroma and color in dark, Munich

beers and stouts.
Carafa III
Germany
525
1.032
Dark color and aroma - used in some German beers
Carafa Special I
(Weyermann)
Germany
320
1.036
Chocolate malt. Dark beers, Alts, Bockbiers. Adds color

and aroma. De-husked, smoother tasting
Carafa Special II
(Weyermann)
Germany
415
1.036
De-husked chocolate malt for a smoother flavor. Adds

body, color, aroma. Dark beers, Alts, Bockbiers
Carafa Special II
(Weyermann)
Germany
415
1.036
De-husked chocolate malt for a smoother flavor. Adds

body, color, aroma. Dark beers, Alts, Bockbiers
Carafoam
US
1.033
20
Significantly increases foam/head retention and body of

the beer. Also sold under the names "Dextrine" and
"Cara-Pils (TM)"
CaraHell
German
11
0.000
Caramel / Crystal
60L
Grain
Caramel / Crystal
60L
Caramel Malt -
American
60
0.000
Origin
American
US
Mash? Color
60
120

0
0.000
0
0
1.032
Pronounced Caramel, Burnt Sugar, Raisiny, Prunes
120L (Briess)
Deep Red Color 3-15% in Amber &Red beers. 10-15%

in Bock 7-15% in Dark beers 10-15% in Porter &Stout
Caramel Malt 120L (Briess)
US
120
1.032
Pronounced Caramel, Burnt Sugar, Raisiny, Prunes

Deep Red Color 3-15% in Amber &Red beers. 10-15%
in Bock 7-15% in Dark beers 10-15% in Porter &Stout
Caramel Malt 80L 6-Row

(Briess)
US
80
1.033
Pronounced Caramel, Slight Burnt Sugar, Raisniny,

PruneRed to Deep Red3-15% in Amber and Red
beers.10-15% in Bock beers.7-15% in Dark beers.1015% in Porter and Stout.
Caramel Wheat
Malt
Germany
46
1.035
15
Caramel wheat malt - emphasizes wheat malt aroma

and adds color to the beer. Popular for Dunkelweizens.
Also known as Carawheat -- which is a registered
trademark of Wyermann Malting.
Caramel/Crystal
Malt - 10L
US
10
1.035
20

Caramel/Crystal
Malt - 150L
US
150
1.035
20

Caramel/Crystal
Malt - 15L
US
15
1.035
20

Caramel/Crystal
Malt - 20L
US
20
1.035
20

Caramel/Crystal
Malt - 30L
US
30
1.035
20

Caramel/Crystal
Malt - 40L
US
40
Grain
Caramel/Crystal
Malt - 60L
Origin
US
Caramel/Crystal
Malt - 80L
US
80
1.034
20

Caramel/Crystal
Malt - 90L
US
90
1.034
20

Caramel/Crystal
Malt -120L
US
120
1.033
20

called "Crystal" malt. Very Dark
Caramunich I
(Weyermann)
Germany
34.5
1.036
10
German crystal malt. Adds maltiness, flavor, color and

aroma.
Caramunich I
(Weyermann)
Germany
51
1.036
10
German crystal malt. Adds maltiness, flavor, color and

aroma.
CaraMunich III
German
57
0.000
Caramunich III
(Weyermann)
Germany
71
1.037
10
German crystal malt. Adds maltiness, body, aroma and

color.
Caramunich Malt
Belgium
56
1.033
10
Caramel, copper colored malt. Used in Belgian ales and

German bocks.
Carapils (Briess)
US
1.5
1.034
FLAVOR: None COLOR: None ITEM NUMBERS

AND PACKAGING OPTIONS adds body, foam
Mash? Color
60
1.034
20


0
1.034
20
retention, and beer stability without influencing color or

flavor. non-fermentables to balance body and flavor of
dark beers Low usage of 1-5% will help achieve desired
resu
Carapils (Briess)
US
Grain
Carapils (Briess)
Origin
US
Carapils (Briess)
US
Carapils (Dextrine American

Malt)
Carapils 6-Row
US
(Briess)
1.5
Mash? Color
1.5
1.034

resu

0
1.034
0
resu
1.5
1.034
1.8
0.000
1.3
1.034

resu
FLAVOR: NoneCOLOR: NoneITEM NUMBERS

AND PACKAGING OPTIONSadds body, foam

flavor.non-fermentables to balance body and flavor of
dark beersLow usage of 1-5% will help achieve desired
resu
Carared
US
20
1.035
20

Caravienne Malt
Belgium
22
1.034
10
Light Belgian crystal malt. Used in light Trappist and

Abbey style Belgian ales.
CHTEAU SPELT Belgium
3.55
1.000
Features: Chteau Spelt is a pale, well-modified type of

malt. Made from a hard-grained species of wheat
(heirloom wheat), it has a higher protein level when
compared to other wheat malts. Characteristics:
Chteau Spelt malt imparts a sweet nutty flavor, adds a
spicy aroma and an earthy character to your beer. Great
for Belgian Saison and Wheat beer styles. Usage:
Belgian saison, wheat beers, special beers. 3 7 EBC
(European Brewing Convention) 1.7 3.2 L
(Lovibond) Moisture % 6.0 Extract (dry basis) % 79
Wortcolour EBC (L) 3 (1.7) -7 (3.2) Total Protein (dry
malt) % 17.0
3.55
1.000


malt) % 17.0
3.55
1.000
Chocolate
(Dingemans)
Chocolate Malt
Belgium
340
1.030
50
US
350
1.028
10
Grain
Chocolate Malt
Origin
United
Kingdom
Mash? Color
450

malt) % 17.0
Dark malt that gives a rich red or brown color and nutty
flavor. Use for: Brown ales, porters, some stouts
Maintains some malty flavor, not as dark as roasted
malt.

0
1.034
10
malt.
Chocolate Malt
(Muntons)
US
385
1.028
10
malt.
Chocolate Malt
(Muntons)
US
385
1.028
10
malt.
Chocolate Malt
United
(Thomas Fawcett) Kingdom
508
1.034
10
Dark chocolate malt from the UK. Adds strong coffee

flavor to your beer.
Chocolate Malt,
Pale
US
225
1.028
10
malt. Lighter than normal chocolate malt.
Chocolate Rye
Malt
Germany
250
1.031
Primarily used for color and aroma in top-fermented

specialty beers.
Chocolate Wheat
Malt
Germany
400
1.033
Intensifies aroma and color in top-fermented beers such

as dark wheat beers.
Corn - Yellow,
Flaked (Briess)
US
1.3
1.039
produce a beer with a mild, less malty flavor produce a

drier, more crisp beer. APPLICATIONS Use up to 40%
as a cereal adjunct in the total grist
Corn - Yellow,
Flaked (Briess)
US
1.3
1.039
produce a beer with a mild, less malty flavor produce a

drier, more crisp beer. APPLICATIONS Use up to 40%
as a cereal adjunct in the total grist
Corn, Flaked
US
Crystal 40, 2-Row, US

(Great Western)
Grain
Origin
(Great Western)
1.3
1.037
40
Generally a neutral flavor, used to reduce maltiness of

beer Produces beer with a milder, less malty flavor
Uses: Primarily for light Bohemian and Pilsner lagers
40
1.032
25
Crystal 40 (35-45L)A fully modified and saccharified

two-row crystal malt roasted to a target color of 40
ASBC. A versatile malt providing moderate color and
caramel flavor.
Mash? Color
60

0
1.032
15
Crystal 60 (55-65L) Similar to C40 but with a more
extensive roasting to a target color of 60 ASBC. Has a
more pronounced caramel flavor to coincide with the
color.

(Great Western)
60
1.032
15
Crystal 60L
United
Kingdom
Crystal Malt - 60L United
60
0.000
60
1.034
10
Caramel or crystal malt from Thomas Fawcett. Adds

Toffee caramel flavor. Improves head retention and
body.
Crystal Malt - 60L United

60
1.034
10
Caramel or crystal malt from Thomas Fawcett. Adds

Toffee caramel flavor. Improves head retention and
body.
Crystal, Dark
80
1.035
10
Contributes a strong reddish hue to milds, brown ales,
UK
Crystal 60 (55-65L) Similar to C40 but with a more

extensive roasting to a target color of 60 ASBC. Has a
more pronounced caramel flavor to coincide with the
color.
(Simpsons)
and other dark beers. The long kilning of this malt

imparts a roasty edge on top of the malty sweetness of a
crystal malt.
Crystal, Extra Dark UK

(Simpsons)
160
1.035
10
Very dark English crystal malt with deep amber color

and burnt sugar and dark fruit flavors.
Crystal, Medium
(Simpsons)
UK
55
1.035
20
Versatile English crystal malt imparts a rich gold to

copper-red color and caramel flavor and increases foam
stability.
Crystal, Medium
(Simpsons)
UK
55
1.035
20
Versatile English crystal malt imparts a rich gold to

copper-red color and caramel flavor and increases foam
stability.
55
1.034
1.8
0.000
English Crystal,
50-60 L
Floor-Malted
German
Bohemian Pilsner
Grain
Origin
Golden Promise
UK
(Simpsons)
Mash? Color
2

120 1.038
100
Great base malt that produces a sweet and clean wort.
An integral ingredient in Scottish ales and lagers.
Home Roasted
Pilsner
Florida
200
1.030
10
Extreme caramel aroma and flavored malt. Used in dark

Belgian Abbey and Trappist ales. Unique flavor and
aroma.
Home
Toasted/Roasted
Munich Malt
Home
United
Kingdom
27
1.033
10
Toasted in oven at 350 degrees for 30 minutes
United
27
1.033
10
Toasted in oven at 350 degrees for 30 minutes
Toasted/Roasted
Munich Malt
Honey Malt
Kingdom
Honey Malt
(Gambrinus)
Canada
Kolsch Malt
Germany
Canada
25
1.037
10
Intensely sweet - adds a sweet malty flavor sometimes

associated with honey. Also called Brumalt.
25
50
1.038
20
This malt is similar in style to German brumalt, but it

really doesnt compare to any other malt with its honeylike taste and residual sweetness. Best used in brown
ales, porters, and stouts.
4.5
60
1.037
100
For brewing Kolsch-type beers. This malt is produced

only in the Cologne region of Germany.
100
1.038
100
Very light lager malt used to make Pilsners, Lagers and

other light beers. May be used as a base malt.
300
1.033
FLAVOR: Coffee, Intense Bitter COLOR: Red to Deep

Brown Use 3-7% for coffee flavor in Porter and Stout
Use 2-5% in Nut Brown Ales. Use Chocolate Malt or
Black Malt in combination with Roasted Barley to
obtain desired color.
Maris Otter (Crisp) United

Kingdom
50
1.038
100
Premium base malt from the UK. Popular for many

English styles of beer including ales, pale ales and
bitters.
Maris Otter Ale

Malt
Grain
Maris Otter Malt
(Muntons)
0.000
Lager Malt
Light Roasted
Barley (Briess)
US
Origin
United
Kingdom
Mash? Color
3

62
1.036
100
Muntons Maris Otter malt is a 2-row winter variety of
barley specially bred for use in the brewing industry. It
has a low nitrogen content and high quality malt

characteristics which give beers a lush, full flavor
profile. It is generally regarded as having a more rich
maltiness than standard American 2-row varieties that
have been bred specifically for yield. Plump kernels
with good husks for filtration, Maris Otter has a
breadiness that goes well in British style ales, but may
be used in any recipe where more malt character and a
more rounded flavor are desired.
Maris Otter Pale
Melanoiden Malt
United
Kingdom
Germany
3.75
0.000
20
10
1.037
15
Aromatic malt from Banberg, Germany. Promotes a full

flavor and rounds off beer color. Promotes deep red
color and malty flavor.
Melanoidin
(Weyermann)
Germany
27
1.037
20
Red colored malt that improved head retention and

stability. Used in red lagers, ales, dark beers. Intense
red colour and malty aroma.
Melanoidin
(Weyermann)
Germany
30
1.037
20
Red colored malt that improved head retention and

stability. Used in red lagers, ales, dark beers. Intense
red colour and malty aroma.
MFB Pilsen
France
1.8
120
1.036
100
Mild Malt
United
Kingdom
53
1.037
100
Also called "English Mild" - a light specialty malt used

in Brown Ales
1.035
100
BEST Munich intensifies the color of the beer. It

emphasizes the malt aroma of dark beer in an exciting
Munich (BestMlz) Germany
7.6142132 150
way. It forms an excellent enzyme-rich foundation for

all color-intensive beer styles. This malt is produced
using a special malting process designed to bring out
certain desirable qualities, such as high solubility.
Munich 10L
(Briess)
US
40
1.035
100
FLAVOR: Robust MaltyCOLOR: Golden to Orange

HuesAdds a pronounced malty flavor without adding
non-fermentables or affecting foam.Small amounts
added to the grist will improve the malty flavor and
give a richer color to low gravity brews.
Munich 10L
(Briess)
US
10
40
1.035
100
FLAVOR: Robust Malty COLOR: Golden to Orange

Hues Adds a pronounced malty flavor without adding
non-fermentables or affecting foam. Small amounts
added to the grist will improve the malty flavor and
give a richer color to low gravity brews.
Munich 10L
(Gambrinus)
US
10
50
1.035
80
Malty-sweet flavor characteristic and adds a slight

orange color to the beer. Does not contribute
signficantly to body or head retention. Use for: Bock,
Porter, Marzen, Oktoberfest beers
Grain
Munich Dark
(BestMlz)
Origin
Germany
Mash? Color
12.6903553 150 1.035
100
BEST Munich Dark gives a pleasant full-bodied and
malty flavor. The impact when using this darker malt is
similar to BEST Munich: the color is even more
intensified, the malt aroma is strengthened. Enzyme
richness of this malt offers opportunities for brewing
strongly colored beers. The production process for this
malt is similar to the lighter variant of our BEST
Munich.
Munich I
(Weyermann)
Germany
7.1
50
1.038
100
Light Munich malt. May be used as a base for many

German beer styles. Fest beers, bocks, ales. Enhances
malty flavour and aroma
Munich I
(Weyermann)
Germany
1.000
Light Munich malt. May be used as a base for many

German beer styles. Fest beers, bocks, ales. Enhances
malty flavour and aroma
Munich Light
German
0.000
Munich Malt
Germany
72
1.037
80
Malty-sweet flavor characteristic and adds a reddish

amber color to the beer. Does not contribute
Munich Malt
(Great Western)
Canada
90
1.037
100
This mellow kilned malt is ideal where unique malt

flavor and rich aroma, is sought.
Munich Malt - 10L US
10
50
1.035
80
Malty-sweet flavor characteristic and adds a slight

orange color to the beer. Does not contribute
Munich Malt - 20L US
20
25
1.035
80
Malty-sweet flavor characteristic and adds a orange to

deep orange color to the beer. Does not contribute
5.5
72
1.037
80

Munich Malt, Light Germany

(Weyermann)

Munich Malt, Light Germany
(Weyermann)
Oats, Flaked
US
Grain
Oats, Flaked
(toasted)
Origin
US
5.5
72
1.037
80

1.037
30
Adds body, mouth feel and head retention to the beer

Used in oatmeal stouts and porters Adds substantial
protein haze to light beers Protein rest recommended
unless flakes are pregelatinized
Mash? Color
X 15
Oats, Golden
UK
Naked (Simpsons)

0
1.037
30
Adds body, mouth feel and head retention to the beer
Used in oatmeal stouts and porters Adds substantial
protein haze to light beers Protein rest recommended
unless flakes are pregelatinized
10
1.032
15
This unique product from Simpsons has a special, sweet

berry-nut flavor. Used at a rate of 4-15% of total grist
by weight, Golden Naked Oats will deliver a deep
golden hue with light caramel flavors to the finished
beer as well as a creamy, satin finish.
1.037
10
Malted oats. Adds body, mouth feel and head retention

to the beer Creates chill haze in lighter beers, so is
primarily used in dark ones.
Oats, Malted
US
Pale 2-Row
American
1.8
0.000
Pale 2-Row
American
1.8
0.000
Pale 2-Row
American
1.8
0.000
Pale 6-Row
American
1.8
0.000
Pale Ale Malt
US
3.5
85
1.036
100
A US alternative to British or Belgian pale ale malts.

Slightly darker than 2-row. Yields richer, maltier flavors
than standard 2-row.
Pale Ale Malt 2Row (Briess)
US
3.5
85
1.037
100
Flavor:MaltyColor Golden HuesCan be used as a base

malt.More pronounced malty flavor than 2-Row
Brewers Malt.Use with 2-Row Brewers Malt for rich
malt flavor and additional color.
US
3.5
85
1.037
100
Flavor:Malty Color Golden Hues Can be used as a base

malt. More pronounced malty flavor than 2-Row
Brewers Malt. Use with 2-Row Brewers Malt for rich
US
3.5
85
1.037
100
Flavor:Malty Color Golden Hues Can be used as a base

malt. More pronounced malty flavor than 2-Row
Brewers Malt. Use with 2-Row Brewers Malt for rich
Grain
Origin
Pale Ale Malt, Full US
Pint (Great
Western)
Mash? Color
2.25

158 1.037
100
GWM Full Pint Malt (2.0-2.5L) A spring 2-row barley
developed at Oregon State University (originally named
BCD-47). Described as "very fermentable and having a
very nice extract... Full Pint wort also tasted very good,
pre and post boiled... a very pleasant and strong fresh
salted popcorn note. A very positive clean sweetness as
well, with no harshness or astringency... the fermented
Full Pint beer was clean, slightly estery, a bit tart and
bready."
Pale Ale Malt, Full US
Pint (Great
Western)
2.25
158
1.037
100
GWM Full Pint Malt (2.0-2.5L) A spring 2-row barley

developed at Oregon State University (originally named
BCD-47). Described as "very fermentable and having a
very nice extract... Full Pint wort also tasted very good,
pre and post boiled... a very pleasant and strong fresh
salted popcorn note. A very positive clean sweetness as
well, with no harshness or astringency... the fermented
Full Pint beer was clean, slightly estery, a bit tart and
bready."
Pale Chocolate
225
1.028
10
malt.
250
1.033
10
60
1.037
100
Base malt for all beer styles Higher potential yield than
US, English equivalent pale ale malts
Pale Malt (2 Row) United

UK
Kingdom
45
1.036
100
Base malt for all English beer styles Lower diastatic

power than American 2 Row Pale Malt
Pale Malt (2 Row) US

US
Pale Malt (2 Row), US
NW Pale
Pale Malt (6 Row) US
120
1.036
100
Base malt for all beer styles
140
1.036
100
150
1.035
100
UK
Pale Chocolate
UK
Malt
Pale Malt (2 Row) Belgium
Belgian
US
Pale Malt, Golden United
Promise
Kingdom
2.5
70
1.037
100
Malt from a traditional barley variety grown in

Scotland. Golden Promise produces a mellow wort,
with a sweet, clean flavor. This base malt is a must for
authentic Scottish ales, great for English styles as well.
Pale Malt, Halcyon United

Kingdom
2.5
70
1.037
100
Halcyon Pale Ale Malt is considered to be one of the

last remaining traditional English Pale Malts. Adds a
degree of biscuit flavor to the beer. Brighter and lighter
in flavor than Pearl, Halcyon is a great malt for the
production of Real Ales. It tends to produce a less sweet
wort than Maris Otter.
Grain
Pale Malt, Maris
Otter
Origin
United
Kingdom
Peat Smoked Malt United

Kingdom
Mash? Color
X 3
2.8

120 1.038
100
Premium base malt from the UK. Popular for many
English styles of beer including ales, pale ales and
bitters.
0
1.034
20
Robust smoky malt that provides a smoky flavor. Used

in scottish ales and wee heavy ales.
Pilsen (BestMlz) Germany
1.5228426 329
1.036
100
BEST Pilsen Malt gives beer a fresh and rounded taste.

It is used for all types of beers based on basically barley
malt. It forms an excellent light and enzyme-rich
foundation for almost all beer styles. Malt
characteristics: low protein levels, high extract content,
light color and high enzymatic activity. BEST Pilsen
Malt is also available in organic quality.
1.5228426 329
1.036
100


1.5228426 329
1.036
100

1.5228426 329
1.036
100

1.000

Pilsen (Dingemans) Belgium
1.6
90
1.037
100
1.6
90
1.037
100
1.6
90
1.037
100
105
1.036
100
Pilsner (2 Row)
Belgian
Grain
Pilsner (2 Row)
German
Pilsner (2 Row)
UK
Pilsner
(Weyermann)
Belgium
Pilsner
(Weyermann)
Origin
Germany
United
Kingdom
Germany
Mash? Color
X 2
X
Belgian base malt for Continental lagers

110 1.037
100
German base for Pilsners and Bohemian Lagers
60
1.036
100
Pilsner base malt
1.7
110
1.038
100
Pilsner base malt for all pilsners, lagers. Highly

modified malt.
Germany
1.7
110
1.038
100

modified malt.
Pilsner
(Weyermann)
Germany
1.7
110
1.038
100

modified malt.
Pilsner
(Weyermann)
Germany
1.7
110
1.038
100

modified malt.
Pilsner
(Weyermann)
Germany
1.7
110
1.038
100

modified malt.
Pilsner
(Weyermann)
Germany
1.7
110
1.038
100

modified malt.
Pilsner
(Weyermann)
Germany
1.7
110
1.038
100
modified malt.
Pilsner Malt
(Avangard)
Pilsner Malt
(Avangard)
Grain
Pilsner malt, 300
degrees for 25
minutes
Germany
3.5
220
1.037
100
Germany
3.5
220
1.037
100
Pilsner malt, 400

degrees for 50
minutes
US
Origin
US
RedX (BestMlz) Alemanha
Mash? Color
20
200

25
1.035
80
Malty-sweet flavor characteristic and adds a orange to
deep orange color to the beer. Does not contribute
0
15.2284264 250
1.028
10
malt.
1.036
100
BEST Red X malt is specially created for brewing redtinted beers. You can use BEST Red X for up to 100%
of your grain bill no other malt is required. Offering
exceptional reliability and optimal processability, BEST
Red X can be employed to brew consistently fiery beers
with intense reddish hues. Its full-bodied flavor and
attractive, unique color coupled with easy han-dling in
the brewery make BEST Red X the best choice for
creating a broad range of new beers, such as red-tinted
wheat beers. As with all BEST malts, BEST Red X is
produced using a special malting procedure exclusively
from two-rowed spring malting barley from recognized
and thor-oughly tested barley varieties.
RedX (BestMlz) Germany
15.2284264 250
1.036
100
BEST Red X has been invented for brewing redtinted beers. You can use BEST Red X for up to
100% of your grain bill - no other malt is required.
Offering exceptional reliability and optimal
processability, BEST Red X can be employed to brew
consistently fiery beers with intense reddish hues. Its
full-bodied flavor and attractive, unique color coupled
with easy handling in the brewery, make BEST Red X
the best choice for creating a broad range of new beers,
such as red-tinted wheat beers.
1.032
25
Used to add fermentables without increasing body or

flavor. Produces a milder, less grainy tasting beer.
Examples: American lagers, Bohemian lagers, Pilsners
Rice, Flaked
US
Rice, Flaked
(Briess)
Roasted Barley
US
1.032
Use up to 40% as a cereal adjunct
US
300
1.025
10

Roasted Barley
US
300
0.000
10

Roasted Barley
US
500
1.025
10


Roasted Barley
US
300
1.025
10

Roasted Barley
US
300
1.025
10

Grain
Roasted Barley
Origin
US
Roasted Barley
United
Kingdom
US
Roasted Barley
Mash? Color
300

0
1.025
10
550
0.000
300
1.025
10

Roasted Barley
US
Rye Malt
US
Rye, Flaked
US
Rye, Flaked
(Briess)
US
Rye, Flaked
(toasted)
US
Simpson Golden
Promise
Smoked Malt
Special B (Castle
Malting)
Germany
Belgien
300
1.025
10

4.7
75
1.029
15
Adds a dry, crisp character to the beer. Yields a deep red

color, and a distinctive rye flavor Must limit to 10-15%
of the mash as it tends to produce "stuck" mashes.
1.036
10
Imparts a dry, crisp rye flavor to rye beers. Can be

easier to mash than raw rye.
4.6
1.033
Use up to 40% as a cereal adjunct in the total grist to

create Rye Beer. Start at 5-10% and increase in
increments of 5% because of the concentrated flavor of
Rye Flakes.
10
1.036
10
Imparts a more intendse dry, crisp rye flavor to rye

beers. Can be easier to mash than raw rye.
0.000
1.037
100
Malt that has been smoked over an open fire. Creates a

distinctive "smoked" flavor and aroma. Used primarily
for German Rauchbier but can also be added to Brown
Ales and Porters.
152.284264 0
1.035
10
Mycket speciell belgisk karkellmalt.Ger en djupt rd

till mrkt brun-svart frg och fylligare kropp, unik rik
maltig smak och arom av russin, ntter och plommon.
Anvnds tex till Abbey Ales.

Grain
Special B
(Dingemans)
Special B Malt
Origin
Belgium
Special Roast
US
Toasted Malt
United
Kingdom
Mash? Color
147.5
Belgium
180
1.030
10
Extreme caramel aroma and flavored malt. Used in dark

Belgian Abbey and Trappist ales. Unique flavor and
aroma.
50
1.033
10
Use for English ales, nut brown ales and porters. Adds a
toasted, biscuit like flavor and aroma
27
1.033
10
Toasted malt can be made at home by toasting pale

malted barley for 10-15 minutes at 350 F. Similar to
Biscuit or Victory malt - this malt adds reddish/orange
color and improved body without sweetness. Toasted
flavor. Mashing required to avoid haze.
0.000
100
150
1.037
100
Batch from Craft Maltster in Texas - Blacklands Malt
25
50
1.034
15
Toasted malt that adds a "Biscuit" or toasted flavor to

English ales. Use for: Nut brown ales, porters
1.035
100
BEST Vienna deepens the light and brilliant color of

the beer and creates a pleasant, full-bodied and malty
taste. Selected malting barley is used to produce the
malt and it is created according to a special malting
Triticale, Flaked
Two-Row Pale
Malt
Victory Malt
Pale Moon,
Alamosa
CO
US
Vienna (BestMlz) Germany

0
1.030
20
4.0609137 220
process. This malt has a high enzymatic potential.

Vienna Malt
Germany
Vienna Malt
(Briess)
3.5
50
1.036
90
Kiln dried malt darker than Pale Malt, but not as dark
as Munich Malt Imparts a golden to orange color to the
beer.
US
3.5
130
1.036
100
FLAVOR: Malty, Very Slight Biscuit Can be used as a

base malt Use with Caramel Malts to produce malty red
and amber beers.
Vienna Malt
(Briess)
US
3.5
130
1.036
100
FLAVOR: Malty, Very Slight Biscuit Can be used as a

base malt Use with Caramel Malts to produce malty red
and amber beers.
Grain
Vienna Malt
(Weyermann)
Origin
Germany
Vienna Malt
(Weyermann)
Germany
50
1.038
100
Vienna base malt - used in many continental beer

styles. Full bodied, golden color.
Vienna Malt
(Weyermann)
Germany
50
1.038
100

Wheat - White
Malt (Briess)
US
2.3
145
1.039
100
FLAVOR: Creamy, Sweet, Malty, Wheat, Floury

Imparts malty flavor not obtainable from raw wheat.
Use with rice hulls to improve lautering and help
prevent stuck mash. White Wheat Malt contributes to
foam production and foam stability.
Wheat Malt, Bel
Belgium
74
1.037
60
Malted wheat for use in Wheat beers
Mash? Color
3

50
1.038
100
Wheat Malt, Dark Germany
10
1.039
20
Dark malted wheat base for use in dark wheat styles

such as Dunkleweizen.
Wheat Malt, Ger
95
1.039
60
Malted wheat base for use in all wheat styles
Wheat Malt, White US
2.4
130
1.040
60
White wheat gives a malty flavor not available from

raw wheat. Used in Weiss, Wit and White beers
Wheat, Flaked
US
1.6
1.035
40
Flaked wheat adds to increased body and foam

retention Used in place of raw or torrified wheat for
faster conversion and better yield. May be used in small
amounts to improve head retention and body Examples:
Belgian White beer, Wit
Wheat, Roasted
Germany
425
1.025
10
Also called Chocolate Wheat Malt. Kilned raw wheat adds a deep, dark brown color to dunkelweizens and
other dark beer styles. Roasted, woody, charcoal or
burnt toast flavor depending on degree of roasting.
Wheat, Torrified
US
1.7
1.036
40
Unmodified wheat that has been "popped" to open the

kernels Used primarily in place of raw wheat when
making Belgian White and Wit Faster conversion and
higher yield than raw wheat Protein rest recommended
when mashing
Grain
White Wheat
Origin
American
White Wheat
American
Germany
White Wheat Malt US
Mash? Color
2.8

0
0.000
0
2.8
0.000
2.4
130
1.040
60

White Wheat Malt US
2.4
130
1.040
60

White Wheat Malt US
2.4
130
1.040
60

White Wheat Malt US
2.4
130
1.040
60

White Wheat Malt US
2.4
130
1.040
60

White Wheat Malt US
2.4
130
1.040
60

White Wheat Malt US
2.4
130
1.040
60

White Wheat Malt US
2.4
130
1.040
60


Caracteristicas Granos Cerveza

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Caracteristicas Granos Cerveza

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Grain

Power Potential Max % Notes

Roasted specialty malt used in some English browns,

Provides a very strong malt flavor and aroma to your

Adds significant body to Porters and Stouts. High haze

Raw, unmalted barley can be used to add body to your

Roasted at high temperature to create a burnt, grainy,

Used in Germany to lower PH levels without resorting

beer, and very strong roasted flavor. Use 2-4% in

Raw barley that has been "popped" open to open

Use for English ales, brown ales and porters. Adds a

Power Potential Max % Notes

Unmalted barley roasted at high temperature to create a

Dark color and dry roasted flavor characteristic of

Dehusked Black Malt, similar to Weyermann

Brewers Malt 6Row (Briess)

Flavor:Mild Grainy Malty More husk than 2-row, well

Imparts a dry, biscuit flavor. Used in nut brown ales,

Dark German malt developed to add malt flavor of Alt,

Significantly increases foam/head retention and body of

Adds body, color and improves head retention. Also

British Crystal 5060L

Power Potential Max % Notes

Used to intensify aroma and color in dark, Munich

beers and stouts.

Chocolate malt. Dark beers, Alts, Bockbiers. Adds

Used to intensify aroma and color in dark, Munich

Dark color and aroma - used in some German beers

Chocolate malt. Dark beers, Alts, Bockbiers. Adds color

De-husked chocolate malt for a smoother flavor. Adds

De-husked chocolate malt for a smoother flavor. Adds

Significantly increases foam/head retention and body of

Power Potential Max % Notes

Pronounced Caramel, Burnt Sugar, Raisiny, Prunes

Deep Red Color 3-15% in Amber &Red beers. 10-15%

Caramel Malt 120L (Briess)

Pronounced Caramel, Burnt Sugar, Raisiny, Prunes

Caramel Malt 80L 6-Row

Pronounced Caramel, Slight Burnt Sugar, Raisniny,

Caramel wheat malt - emphasizes wheat malt aroma

Adds body, color and improves head retention. Also

Adds body, color and improves head retention. Also

Adds body, color and improves head retention. Also

Adds body, color and improves head retention. Also

Adds body, color and improves head retention. Also

Adds body, color and improves head retention. Also

Adds body, color and improves head retention. Also

Adds body, color and improves head retention. Also

German crystal malt. Adds maltiness, flavor, color and

German crystal malt. Adds maltiness, flavor, color and

German crystal malt. Adds maltiness, body, aroma and

Caramel, copper colored malt. Used in Belgian ales and

FLAVOR: None COLOR: None ITEM NUMBERS

Adds body, color and improves head retention. Also

Power Potential Max % Notes

retention, and beer stability without influencing color or

Carapils (Dextrine American

FLAVOR: None COLOR: None ITEM NUMBERS

Power Potential Max % Notes

FLAVOR: None COLOR: None ITEM NUMBERS

FLAVOR: NoneCOLOR: NoneITEM NUMBERS

retention, and beer stability without influencing color or

Adds body, color and improves head retention. Also

Light Belgian crystal malt. Used in light Trappist and