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Tools Recipe Generator Recipe Calculator Tools IngredientsMy BeerTools Base Malts and Specialty Grains 2-Row Black MaltRecipesNorth AmericaFinal Beer AnalysisAccount Register Modify Account Upgrade to GOLD! Credit: 0.00 ArticlesForum2-Row Brewers Malt Store SupportNorth AmericaFeatures Brewing Tutorial Recipe Library Brewing Directory Brewing Links2-Row Brewers Malt(Organic)North AmericaBooks 2-Row Caramel Malt10LNorth AmericaHome Brewer's Gold : PrizeWinning Recipes from the 1996World Beer Cup CompetitionCharlie Papazian Bavarian HellesGolden color and a candy like sweetness.Characteristics & Applications: In contrast toBrewers Malt, glassiness is a distinguishingcharacteristic of Caramel Malt. The glassyendosperm creates the desirable non-fermentablecomponents giving true Caramel Malt the ability tocontribute body (mouthfeel), foam foam retention,and extended beer stability, while contributing colorand unique caramel flavor. Caramel 10L is aroasted caramel malt that imparts golden color. Use3-7% for Pilsener-style beers for balance. Use 515% to provide color, sweetness and color to lightamber beers. Produced from AMBA/BMBRIrecommended 2-Row Malting Barley varieties.Pronounced Caramel, Burnt Sugar, Raisiny, Prunes.Characteristics & Applications: In contrast toBrewers Malt, glassiness is a distinguishingcharacteristic of Caramel Malt. The glassyendosperm creates the desirable non-fermentablecomponents giving true Caramel Malt the ability tocontribute body (mouthfeel), foam foam retention,and extended beer stability, while contributing colorand unique caramel flavor. 20Row Caramel Malt120L is a roasted caramel malt that imparts deep redcolor. Use 3-15% in Amber and Red beers. Use10-15% in Bock beers. Use 7-15% in Dark beers. Use 10-15% in Porter and Stout. Produced fromAMBA/BMBRI recommended 2-Row MaltingBarley varieties.2-Row Caramel Malt30LNorth AmericaSweet, Caramel, Toffee. Characteristics &Applications: In contrast to Brewers Malt,glassiness is a distinguishing characteristic ofCaramel Malt. The glassy endosperm creates thedesirable non-fermentable components giving trueCaramel Malt the ability to contribute body(mouthfeel), foam foam retention, and extended beerstability, while contributing color and uniquecaramel flavor. 2-Row Caramel 30L is a roastedcaramel malt that imparts golden color. Use 3-7%for Pilsener-style beers for balance. Use 5-15% toprovide color, sweetness and color to light amberbeers. Produced from AMBA/BMBRIrecommended 2-Row Malting Barley varieties.Brewing the World's GreatBeers : A Step-By-Step GuideSearch Products 30 Gift Certificate 30.00 Mild malty flavor. USDA Organic, 100% Organic.Characteristics & Applications: Base malt for allbeer styles Smoother, less grainy flavor than 6-RowBrewers Malt. Slightly higher yield than 6-RowBrewers Malt. Slight lower protein than 6-RowBrewers Malt. Produced from AMBA/BMBRIrecommended 2-Row Malting Barley varieties.North America Mild malty flavor. Characteristics & Applications: Base malt for all beer styles Smoother, less grainyflavor than 6-Row Brewers Malt. Slightly higheryield than 6-Row Brewers Malt. Slight lowerprotein than 6-Row Brewers Malt. Produced fromAMBA/BMBRI recommended 2-Row MaltingBarley varieties.2-Row Caramel Malt120LHorst D. DornbuschDavid G. Miller, Kay HolmesStaffordNeutral flavor. Characteristics & Applications: Usein all beer styles for color adjustment. Provides thecolor and sharp, almost acrid, flavor that ischaracteristic of Stouts and Porters. Use 1-10% fordesired color in Porter and Stout. Black Malt has adistinctive malty flavor and is not interchangeablewith Roasted Barley. Produced from AMBA/BMBRIrecommended 6-Row Malting Barley varieties. 20 Gift Certificate 20.00 BeerTools Pro 1.5 for Mac OS XSoftware Download and 1 YearGOLD Membership 34.95Specials GOLD members get an additional10% off!

2-Row Caramel Malt40LNorth AmericaSweet, Caramel, Toffee. S Characteristics &Applications: In contrast to Brewers Malt,glassiness is a distinguishing characteristic ofCaramel Malt. The glassy endosperm creates thedesirable non-fermentable components giving trueCaramel Malt the ability to contribute body(mouthfeel), foam foam retention, and extended beerstability, while contributing color and uniquecaramel flavor. 2-Row Caramel Malt 40L is aroasted caramel malt that imparts golden to light redcolor. Use 3-7% for Pilsener-style beers forbalance. Use 5-15% to provide color, sweetnessand color to light amber beers. Produced fromAMBA/BMBRI recommended 2-Row MaltingBarley varieties.2-Row Caramel Malt60LNorth AmericaSweet, Pronounced Caramel. Characteristics &Applications: In contrast to Brewers Malt,glassiness is a distinguishing characteristic ofCaramel Malt. The glassy endosperm creates thedesirable non-fermentable components giving trueCaramel Malt the ability to contribute body(mouthfeel), foam foam retention, and extended beerstability, while contributing color and uniquecaramel flavor. 2-Row Caramel Malt 60L is aroasted caramel malt that imparts deep golden to redcolor. Use 3-7% for Pilsener-style beers forbalance. Use 5-15% to provide color, sweetnessand color to amber and red beers. Produced fromAMBA/BMBRI recommended 2-Row MaltingBarley varieties.2-Row Caramel Malt80LNorth AmericaPronounced Caramel, Slight Burnt Sugar, Raisiny,Prune. Characteristics & Applications: In contrastto Brewers Malt, glassiness is a distinguishingcharacteristic of Caramel Malt. The glassyendosperm creates the desirable non-fermentablecomponents giving true Caramel Malt the ability tocontribute body (mouthfeel), foam, foam retention,and extended beer stability, while contributing colorand unique caramel flavor. 2-Row Caramel Malt80L is a roasted caramel malt that imparts red todeep red color. Use 3-15% in Amber and Redbeers. Use 10-15% in Bock beers. Use 7-15% inDark beers. Use 10-15% in Porter and Stout. Produced from AMBA/BMBRI recommended 2Row Malting Barley varieties.2-Row Carapils MaltNorth AmericaVery low color or flavor contribution. Characteristics& Applications: The endosperm is completelyglassy and will appear to be darker than standardBrewers Malt. Carapils is a very unique dextrinestyle malt that adds body, foam retention, and beerstability without influencing color or flavor. Use toupgrade all types of beer, including light coloredbeers. The non-fermentables in Carapils are veryadvantageous in balancing body and flavor of darkcolored beers. May be used with or without otherspecialty malts. Low usage of 1-5% will helpachieve desired results. Produced from AMBA/BMBRI recommended 2-Row Malting Barleyvarieties.2-Row Chocolate MaltNorth AmericaRich Roasted Coffee. Characteristics &Applications: 2-Row Chocolate Malt is used in allbeer styles for color adjustment with minor or noflavor contribution. Use 1-10% for desired color inPorter and Stout Beer. The chocolate flavor is verycomplementary when used in higher percentages inBrown Ales, Porters, Stouts and other Dark Beers. Produced from AMBA/BMBRI recommended 2Row Malting Barley varieties.6-Row Brewers MaltNorth AmericaMild grain malty flavor. Characteristics &Applications: Base malt for all beer styles Morehusk than 2-Row Brewers Malt making it well suitedfor high adjunct brewing. Produced from AMBA/BMBRI recommended 6-Row Malting Barleyvarieties.Acid MaltBelgiumFeatures: Malt processed to lower the pH level of thewort. Usage: For light Ale. Recommended mixture:up to 10%. Characteristics: Reduces wort pH andhence intensifies fermentation. Improves flavourstability.Acidulated MaltGermanyHigh lactic acid. For lambics, sour mash beers, Irishstout, pilsners and wheats.

Acidulated MaltGermanyGerman-grown two-row spring barley (2004harvest). Product Characteristics: Lowers mash,wort, and beer pH. Contains 1?2% lactic acid.Slightly smoky. Enhances enzymatic activity in mashand improves extract efficiency. Lightens color inpale brews. Enhances stability and extends shelf lifeof finished beer. Promotes well-rounded, complexbeer flavor. Recommended Quantities: Up to 10% oftotal grain bill. Each 1% lowers mash pH by 0.1.Suitability (beer styles): Any ale or lager, especiallyPils/Pilsner/Pilsener, low-alcohol beers, wheat beersAcidulated MaltGermanyBEST Acidulated Malt reduces the pH value of thewort. This results in improved enzyme activity of themash, greater yield and taste stability as well as inbeer with a lighter colour and a balanced aroma. Italso represents an interesting alternative forbreweries that have no mash acidification.Ale MaltAustraliaAle Malt is used to impart typical, warm mellowflavours to all styles of ales. Ale Malt is producedsimilarly to Lager Malt, but with higher curingtemperatures of 95-105 degrees. These higher kilningtemperatures are sufficient to remove DMS andgrassy flavours, leaving the malt with a biscuitflavour and a hint of caramel and toffee from theoxygen hetrocyclics. Ale Malts are often used tobalance higher hop levels.United KingdomUnlike Crystal or Caramalt, the starting material forAmber Malt is a kilned Pale Ale malt. Amber Malt istypically used as a small proportion of the grist(0.5%) in the preparation of beers requiring somesubstantial depth of color.AmberAmber MaltUKLight biscuity dry flavor.Amber MaltUnlike Crystal or Caramalt, the starting material forAmber Malt is a kilned Pale Ale malt. Amber Malt istypically used as a small proportion of the grist(0.5%) in the preparation of beers requiring somesubstantial depth of color.Amber MaltProduct Code: 1106Amber MaltUKAmber MaltUnited KingdomA traditional malt for dry biscuity finishes to ales.Amber MaltUnited KingdomThis material has a light, biscuity dry flavour and canbe used to produce some Bitter and Mild Ales andsweet Stouts in the UK, as well as the traditionalLondon Porters that have come back into favourrecently. The flavour is quite intense and caution inthe use of this material is required. The material ismanufactured by roasting kilned malt - a Lager maltof good modification is best - progressively raisingthe temperature of the material from ambient to150/160 C. Because there is no saccharificationstage the non-enzymic browning reactions follow adifferent pattern, and the end products are nitrogencontaining heterocycles of the pyrrole and pyrazinetype, the pyrazines being mainly responsible for thebitterness.Amber MaltBelgiumFeatures: Belgian brown malt. Specially germinatedand kilned up to 110 C. Usage: Pale ale beers, brownporter and special beers; in a diverse range of Britishbeers. Up to 20% of the grist. Characteristics: Ambermalt is a more toasted form of pale malt. Gives astrong taste of cooked bread, nuts and fruits. Ambermalt has a bitter flavor which mellows on ageing,and can be quite intensely flavored. Amber Malt istypically used as a small proportion of the grist(0.5%) in the preparation of beers requiring somesubstantial depth of color.American 2-rowAmericaYields a slightly higher extract than Six Rox brewersMalt. Tends to give a smoother, less grainy flavoredbeer. Some brewers claim they can detect asignificant difference in flavor. Lower protein andwill yield a lower color than Six-Row Brewers MaltAmerican 6-row PaleAmericaTends to increase lautering efficiency due to a stifferhusk. May be used as the base malt for any beerstyle. The enzymes in all varieties of the current cropare sufficient to support high percentages of specialtymalts and adjuncts.Unlike Crystal or Caramalt, the starting material forAmber Malt is a kilned Pale Ale malt. Amber Malt istypically used as a small proportion of the grist(0.5%) in the preparation of beers requiring somesubstantial depth of color.