Malt & Grains

Thirty-nine malts and specialty grains sold down to the nearst ounce.

Base Malts

Base Malts are lightly kilned after the malting process and make up the bulk of a beer's fermentable sugars. These malts have high diastatic power and are capable converting themselves and other grains during the mash. These do require mashing and should not be simply steeped.

Product Lovibond (L) Color
Avangard Pilsen 1.5L
Briess 2-Row 1.8L
Gleneagles Floor Malted Maris Otter 3L
Swaen Pale Ale 3L

High Kilned Malt

High Kilned Malt are base malts that have more developed colors and flavors through hotter and/or longer kilning. They can be used in sigBriess Caramel 10Lnificant amounts and in some cases even as a "normal" base malt but will provide a lot more malt character. Honey malt is sweet but can become cloying if used in excess. Aromatic malt is even more rich than Munich style malts. Some of these malts have enzymes to convert themselvess (those no higher than ~10L) in the mash but may not convert other grains like a traditional base malt would.

Product Lovibond (L) Color
Avangard Vienna 5L
Avangard Light Munich 8L
Avangard Dark Munich 15L
Gambrinus Honey Malt 15L-20L
Dingemans Belgian Aromatic 17L-21L
Weyermann Melanoidin 23L-31L
Crisp Amber 25L-35L
Blackswaen Biscuit 21-28L

Malted Rye and Wheat

Malted rye and wheat do not have husks and it is recommended to use 1 oz of rice hulls per pound to aid in lautering. These malts provide additional protein which can help with head retention. Some styles demand their use in varying amounts. Rye can lend a dry and spicy finish.

Product Lovibond (L) Color
Briess Red Wheat 2.3L
Avangard Wheat 2.5L
Bries Rye 3.7L

Crystal Malt

Crystal malts, also known as caramel or cara malts. These malts are stewed to convert their starches into sugars before final kilning. These grains provide color, flavor, body, and head retention. Dextrin malt (or carapils) provide only body and head retention. It is usually best to use restraint when using crystal malts, less is more. Crystal malts can be steeped to provide complexity to your extract brews or included in the mash.

Product Lovibond (L) Color
Briess Carapils Malt 1.3L
Avangard Light Caramel 8L
Goldswqen Hell Caramel 10L
Goldswaen Red Caramel 20L
Avangard Medium Caramel 30L
Goldswean Classic Caramel 40L
Weyermann Caramunich II 46L
Briess Caramel 60L 60L
Goldswean Brown Malt 80L
Briess Caramel 120L 120L
Dingeman's Special-B 140L~155L

Roasted Malt

Roasted malts and grain go beyond traditional kilning temperature and time to bring roast character to your beer. Roasted barley isn't a malt at all, it's raw barley that is roasted. These define porters and stouts. Character varies between chocolate, coffee, and even charcoal. Blackprinz, Midnight Wheat, and de-husked Carafa provide color and flavor but are otherwise smoother in nature. Roasted malts, like crystal malts, do not require conversion and can be steeped for extract brews or included in the mash.

Product Lovibond (L) Color
Weyermann Chocolate Rye 190L~375L
Crisp Pale Chocolate 225L
Briess Roasted Barley 300L
Blackswaen Chocolate 300L
Briess Black Malt 500L
Briess Blackprinz Malt 500L
Weyermann Dehusked Carafa I 300L~375L
Weyermann Dehusked Carafa II 413L~450L
Weyermann Dehusked Carafa III 488L~563L
Briess Midnight Wheat 550L

Other Specialty Malts

Other specialty malts is a category I've reserved for malts that have specific purposes or distinct flavors that should be used more sparingly. Peat smoked malt is sometimes used in Scottish style ales, it's unique but potent! Acidulated malt is sometimes used to create tart flavors but is also used for natural pH drop in the mash for very pale beers (especially pils).

Product Lovibond (L) Color
Briess Cherrywood Smoked Malt 5L
Simpsons Peated Malt 1.7L
Weyermann Acidulated Malt 1.7L~2.8L
Grain Bags

Bulk grains are also available by the 50 or 55 pound sack. All Base Malts and Avangard Wheat are availiable for immediate pick up at the store. All other malts will have to be ordered with a 1 to 2 week delivery time. (No pre-pay necessary)

Our malted grains are kept cool, dry, and sealed. We are also able to mill them fresh.

Lovibond or "L" is shown for each grain and malt. Lovibonds denotes shade or darkness of color. The higher the rating, the darker the malt. For the extract brewer, crystal and roasted malts may be simply steeped. Other malts require mashing to convert their starch to sugars. Extract brewers may conduct a "mini-mash" by steeping the malt at ~150°F in a muslin or reusable nylon bag. Including enzyme rich malt such as 2-row barley or using amylase enzyme is recommended for such mini-mashes to ensure full conversion.

Ask us to mill your grains!

Grain Mill

Other Malsters and Grains Can't find a Malster or Grain in our list? Contact us and we will check with our suppliers and see if we can order it in for you. Most grains can be ordered in 1 pound, 10 pound, or Bulk with a 1 to 2 week delivery time.


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