BlackSwaen©Coffee imparts a nutty and creamy taste to reach coffee flavour and aroma to beers. Adds a smooth mouth feel and complexity to any dark ale. Reinforces the colour of...
This light caramel malt produces golden hues, and has a mellow, candy like sweetness and a mild caramel flavor. Use 3-15% for enhanced body and foam stability with a mild...
A very dark caramel malt that contributes deep red color and pronounced caramel, burnt sugar, raisin, and prune flavor.
This light caramel malt produces golden hues, and has a mellow, candy like sweetness and a mild toffee flavor. It will contribute more flavor than a carapils, but not as...
Gives a sweet, medium caramel flavor and a light red color. Typical Color L: 40 Flavor contributions: candylike sweetness, mild caramel.
Gives a sweet, medium caramel flavor and a deep golden to red color. Typical Color L: 60 Flavor contributions: sweet, pronounced caramel.
Gives a sweet, smooth pronounced caramel flavor and a red to deep red color. Typical Color L: 80 Flavor contributions: pronounced caramel, slight burnt sugar, raisiny
Contributes body, foam stability, color, and flavor. Use 3-15% for red to deep red color and molasses and sweet date flavors. Use in amber or red ales, bock, stout, and...
Black malt provides the color and sharp flavor found in stouts and porters. Typical Color L: 500 Flavor contributions: coffee, intense bitter, dry
Delicate, clean flavors make this malt ideal for contributing color when little flavor impact is desired. Smooth and mellow with hints of toasty, malty flavor.
Balances body and flavor without adding color. Typical Color L: 1.3 Flavor contributions: no flavor or color contribution.
Pregelatinized, which enables the brewer to produce an unlimited variety of beer styles without using a cereal cooker. Produces lighter color in the final beer without lowering the final gravity....
Pregelatinized. Using Yellow Corn Flakes as an adjunct produces a lower color in the finished beer without lowering the original gravity.Yellow Corn Flakes produce a beer with a mild, less...
Pre-gelatinized. A must for oatmeal stouts, but try it for pale ales, IPAs, too, Adds a slight nutty character any beer. Good for improved head retention.
Contributes less color than wheat malt and increases foam and head retention. Especially good for wheat and Belgian white beers.
An excellent malt for color with subtle, smooth flavor for Black IPAs, dark wheat beers and Schwarzbier. Use up to 10% for deep color plus mild, smooth flavor in porters...
Adjunct for bitters, milds and stouts. Main characteristics - Sharp dry bitter flavor.
Briess Rye Malt Use in a traditional rye beer or in smaller amounts in light- and medium-colored and flavored beers for complexity. Use in a single malt whiskey.
Produced using cherry wood and a proprietary smoking process. Contributes a smooth, sweet, smoky flavor. Typical Color L: 5 Two row. Flavor contributions: smooth, sweet, smoky.
Provides a deep golden to brown color for ales. Typical Color L: 50 Flavor contributions: toasty, biscuity, sourdough, tangy.
Torrified Wheat has been heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. Torrified Wheat can be...
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...
A mildly kilned malt that has a strong malt aroma and rich color. 19 L
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger...
This malt is similar in style to German "brumalt", but it really doesn't compare to any other malt with its honey-like taste and residual sweetness. Best used in brown ales,...
Used in all types of beer to adjust color, and depending on amount used will impart chocolate notes to flavor. Typical Color L: 350 Flavor contributions: rich, roasted coffee, cocoa....
Use to add space to a thick mash to avoid stuck a stuck sparge. No color of flavor contribution.
PlatinumSwaen©Sauer is a barley malt acidified with lactobacilli for the pH reduction of the mash. Creates an improvement in the action of hydrolytic enzymes and also offers advantages in brewing...
Often referred to as Rauchmalt this beechwood smoked malt may be used in smaller percentages to add a smoke character to stouts, porters, brown ales, bocks, helles, Scottish Ales, etc....
Intense caramel & biscuit aroma, round body and colour. Improved head retention. Brown malt intensifies the beer's body and its smoothness, promotes head formation and retention. Brown malt gives a...
Great chocie for coloring and adding malty flavors for every type of beer. Allows the flavor of malts to come through especially especially biscuit hints. Also imparts bread aroma and taste....