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MALT DESCRIPTIONS

 

Briess - Crisp - De Wolf-Cosyns - Durst Malts  - Great WesternMuntons  -  Weyermann
Cargill - Pauls - Meussdoerffer - Dingdemans

 

Briess Malting Company

For more than 130 years brewers have relied upon Briess malts for superior brewhouse performance and consistent brews, batch after batch. Today, the Briess tradition continues as we carefully craft more than 50 varieties of base and specialty malts (more than any malting company in the world) as well as our own pure malt extracts, syrups, brewers flakes, filtering aids and natural malt colors. Briess operates the most unique and specialized malting operation in North America. Customized drying equipment at multiple locations enables the production of a spectrum of specialty malts that range from light-colored, high temperature kilned base malts, to the darkest malt that can be produced--black malt. Briess malts are rich and flavorful, and shipped fresh from America's Heartland. The Briess tradition dates back to 1876, when the Briess family of grain traders in Moravia, Czechoslovakia, diversified into the manufacture of quality malts and malt extracts. This family-owned enterprise soon became well-known within the brewing industries of Europe and the Americas. In the 1930s, Eric Briess  (third generation) extended operations to a new malting facility in the American Midwest. In the 1970s, Briess renewed and intensified research into the development of new uses for malt, leading to the creation of new malt types and brewing grains that have improved the spectrum of ingredients available to creative brewers. 

Malts

Black malt: Fully modified six-row Robust barley. Lends wort a deep red hue when used at 5% of the grist or more. Suitable for all styles; can be especially useful as a color enhancer for low-alcohol, non-alcohol, and light beers. Odor of mash: aromatic. Rate of filtration: normal

Caramel: Fully modified six-row organic Robust barley; the organic counterpart to Briess's caramel malt. This product adds a deep golden to red hue to Pilsner, amber, Vienna, red Märzen, and Bock styles and a medium to strong caramel sweetness that may deepen into a slightly burnt sugar flavor. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Carapils®: Fully modified six-row organic Robust barley. Used to improve foam, increase shelf life, and create mouthfeel without adding color or flavor. Intended for low-alcohol, light, full-bodied beers. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Chocolate: Fully modified six-row organic Robust barley. Lends a dark color and rich dark chocolate flavor to dark beers, porters, and stouts. Odor of mash: aromatic. Rate of filtration: normal

Munich 10 °L: Fully modified six-row organic Robust barley; the organic counterpart to Briess 's Munich 10 °L. This product increases malty notes to balance the sensation of malt and hop flavors in dark beers such as Bocks, porters, Märzens, and Oktoberfests. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Six-row brewers malt: Fully modified six-row organic Robust barley; the organic counterpart to Briess 's six-row malt. Suitable as a base malt for any beer style, this malt has high enzyme activity sufficient to support a high percentage of specialty malts. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Two-row brewers malt: Fully modified two-row organic Harrington barley; the organic counterpart to Briess 's two-row malt. Use as a base malt to provide enyzmes for conversion. Suitable for all beer styles. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Caramel 10 °L (six-row): Fully modified six-row Robust barley. Lends wort a golden color and a slight caramel sweetness. Suitable for all beer styles. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal

Caramel 20 °L (six-row): Fully modified six-row Robust barley. Lends a golden color and a slight caramel sweetness to all beer styles. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Caramel 40 °L (six-row): Fully modified six-row Robust barley. Adds a deep golden color and medium caramel sweetness to Pilsener, amber, and Vienna beers. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.    

Caramel 40 °L, 60 °L, and 80 °L (two-row): Fully modified two-row Harrington barley. These three malts contribute varying degrees of deep golden color and medium caramel sweetness to Pilsener, amber, and Vienna beers. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal.

Caramel 60 °L, 80 °L, 90 °L, and 120 °L (six-row): Fully modified six-row Robust barley. Caramels in these color ranges impart a red hue and a flavor that varies from that of a strong caramel to a slightly burnt sugar. Best suited to amber, Pilsener, red ale, Märzen, and Bock styles. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Carapils®: Fully modified six-row Robust barley. Used to improve foam, increase shelf life, and create mouthfeel in low-alcohol, light, and full bodied beers without adding color or flavor. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Chocolate malt, two-row and six-row: Fully modified two-row Harrington or six-row Robust barley. Lends a dark color and a rich dark chocolate flavor to porters, stouts, and other dark beers. Odor of mash: aromatic. Rate of filtration: normal. 

Munich 10 °L and 20 °L: Fully modified six-row Robust barley. These products are used to increase malt flavor in relation to hoppiness in dark beers, particularly Bock, porter, Märzen, and Oktoberfest beers. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Pale ale malt: Fully modified two-row Harrington barley. Can be used as a base malt or in combination with two- row brewers malt for a rich malty flavor and increased color.Intended for English-style ales, particularly IPA, ESB, and bitters. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal

Roasted barley: An unmalted, roasted six-row Robust barley. Lends a dark color and coffee flavor to porters and stouts. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Rye malt: Fully modified malt made of rye grown in the Midwestern region of the United States. Lends a typical rye spiciness to Roggen and other rye beers. Will slow lautering. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Special roast: Fully modified six-row Robust barley. Imparts a deep orange color and a roast biscuit flavor to dark and brown ales. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Two-row and six-row brewers malts: Fully modified two-row Harrington/six-row Robust barley. Useful as base malts for any beer style; these malts have high enzyme activity sufficient to support a high percentage of specialty malts. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal

Victory: Fully modified six-row Robust barley. Used to add orange hues and a toasted nut flavor to IPAs, ambers, and nut brown ales. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Vienna: Fully modified six-row Robust barley. Similar characteristics to pale ale malt, but made with six-row barley. Intended for German Pilsener, Märzen, and Kölsch styles. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Wheat malt: Fully modified wheat grown in the Midwestern region of the United States. Provides the flavor and mouthfeel characteristic of Weizen, Weiss, and other wheat beers and improves foam in all beer styles. May slow lautering. Odor of mash: aromatic. Clarity of mash: clear. Rate of filtration: normal. 

Adjuncts

Briess  adjuncts can be added directly to the mash without altering brewhouse procedures.    

Pregelatinized brewers flaked barley: Adds a dryness to all beer styles, particularly stouts and porters.   

Pregelatinized brewers flaked corn: Use to lighten the body of any finished beer, particularly American lagers. 

Pregelatinized brewers flaked oats: Use to add typical oat flavor to the wort to create oatmeal stouts. Requires the use of additional water in the mash. 

Pregelatinized brewers flaked rice: Use to lighten body and to add crispness to any beer, particularly American lagers. 

Pregelatinized brewers flaked rye: Adds typical rye spiciness to Roggen and other rye beers.    

Pregelatinized brewers flaked wheat: Provides typical wheat characteristics, such as increased foam and head retention. Intended for wheat beers such as Weizen, Wit, Belgian white, and Weiss.    

Torrified brewers barley: No need to mill. Adds a dryness to all beer styles, particularly stouts and porters.    

Torrified brewers rye: No need to mill. Adds typical rye spiciness to Roggen and other rye beers.    

Torrified brewers wheat: No need to mill. Provides typical wheat characteristics, such as increased foam and head retention. Intended for wheat beers such as Weizen, Wit, Belgian white, and Weiss. 

 

Cargill Malt Specialty Products Group

Steeped in the tradition of the past, with an eye on the future, Quality, Service and Selection are the hallmarks of the newly formed Cargill Malt - Specialty Products Group. As the Specialty arm of Cargill Malt, we are dedicated to supplying breweries of all sizes with the finest quality pale and specialty malts, superior customer service, and a selection second to no other malt manufacturer. With access to Cargill's world-wide malt network, including malting facilities in the rich North American barley growing regions of North Dakota and the prairies of Saskatchewan, Canada, we are able to consistently deliver quality malt to better meet your brewing needs. Through our strategically located distribution centers, we are ready to deliver superior customer service at a location that is convenient to you Using the finest malting barley, our two-row caramel malts provide intense color and caramel sweetness with lower astringency than traditional crystal malts produced in a roaster.

 Cargill Special Pale (3° - 4° L)
This moderately kilned two-row malt will lend a forward malt flavor and aroma as well as an amber-red color. An excellent base malt for ales and amber lagers

Cargill Red Wheat (2.6° - 3.2° L)
Made from Hard Red Spring Wheat grown in the Midwest, Cargill Red Wheat is best used when brewing white or traditional weizen beers.

Cargill White Wheat (2.6° - 3.2° L)
Produced from the finest American Soft White Winter Wheat, Cargill White Wheat may be used in amounts up to 60% in creating many styles of wheat beer and in smaller amounts (5 -10%) to aid in head retention.

Schreier Two-Row Pale (1.5° - 2.5° L)
This malt is well modified, clean tasting, and moderate in total protein. An excellent base malt for all beer styles.

Schreier Six-Row Pale (1.5° - 2.1° L)
The preferred base malt for adjunct-based American lager and wheat beers.

Cargill Two-Row Pale (1.5° - 2.5° L)
This malt is well modified, clean tasting, and moderate in total protein. It will provide you consistent brewhouse performance for all beer styles.

Cargill IdaPils™ (1.4° - 1.7° L)
Our signature product, Cargill IdaPils™ is malted from the finest Idaho Harrington, contract grown on irrigated farms for a consistently low total protein and high extract malt. This is an excellent choice for use in light lagers and Pilsner type beers.

Cargill Euro Pils (1.5° - 2.0° L)
Fashioned after the great Pilsner malts of Europe, Cargill Euro Pils is malted in our Canadian malting facility using the finest Canadian two-row barley. This malt exhibits the distinct "grassiness" often associated with European Pilsner malts.

Cargill Unmalted Wheat
A hard red wheat best used in Belgian ales and White beer.

Cargill German Pils
Produced in our Salzgitter, Germany malthouse, the barley variety Barke was selected for its exceptional malting and brewing performance.

Cargill Munich (8° - 11° L)
A fully modified two-row color malt, Cargill Munich will enhance beer body, color, and aroma of dark beers such as Bock and Oktoberfest.

Cargill Six-Row Caramel Malts
Using the finest six-row barley available, all of our six-row caramel malts are made in our circular kiln in Sheboygan, WI, one batch at a time. These malts are an excellent addition to any beer requiring additional color and caramel malt sweetness. Our higher color caramel malts provide intense red hues with lower astringency than traditional crystal malts produced in a roaster.

Cargill Two-Row Caramel Malts

Cargill Two-Row Caramel 60 (55° - 65° L)

Cargill Caramel 10 (8° - 15° L)
Cargill Caramel 20
(15° - 25° L)
Cargill Caramel 30 (25° - 35° L)
Cargill Caramel 40 (35° - 45° L)
Cargill Caramel 60 (55° - 65° L)
Cargill Caramel 80 (70° - 85° L)

 

 

Crisp Maltings

The Crisp family has been in the malting business since 1804 and is presently the largest family-owned malting company in the UK. As a recipient of the Queen's Award for Export Achievement, Crisp has proved itself as a global enterprise capable of extending its reputation for quality, service, and value worldwide. Crisp's malting plants are based in the main barley growing areas of England, with an additional plant located at the end of the Spay valley, home to most of the Scottish distilleries. Grains are germinated slowly in the time-honored fashion, providing even, well-modified malts. Kilning is also a timely process, performed with skills passed on from generation to generation. Water is supplied to most sites from private bore holes or nearby wells to guarantee a clean, fresh supply. Crisp stores most of its own barley, which the company categorizes by barley variety and protein quantity to ensure brewers a consistent product each year.  Crisp malts are available from coast to coast in the United States. The two main distributors are Brewers Wholesale Supply and L.D. Carlson.  Crisp Maltings produces malts from Maris Otter and other British two-row spring varieties. Grain is treated to a combination of germination and modification techniques (traditional floor malting, Saladin germination boxes, vats, and drums) at Crisp's processing facility in Great Ryburgh, Norfolk, England. The resulting products can be used for a variety of beer styles.   

 

Malts

English pale ale malt: Produced using traditional floor malting with a slow germination to allow full, even modification, this pale malt is superb for Irish, Welsh, and English beer styles. It lends itself to wonderful brewery extracts and a full malty body. Mash odor: aromatic. Degree of clarity: clear. Rate of filtration: normal. 

Finest Pilsner lager malt: This malt is lighter in color than the pale ale malts and slightly higher in nitrogen content, making it perfect for any European Pilsener, lager, or light beer. It is a good extract for brewers desiring a clean malt flavor free of the earthy tannin notes sometimes exhibited by lesser malts when used in more modern breweries. Many European breweries use this malt, including some that adhere to the German purity law. 100% homogeneity. 

Low-colour wheat malt: This malt provides a good extract with a fresh wheat flavor and a light color. It is germinated to help reduce the possibility of slow run-offs or sticky mashes. Good for any wheat beer.

 Maris Otter: This pale ale malt is derived from barley grown under exclusive contract by British farmers. Maris Otter is typically more expensive than normal pale ale malt because of its low yield; however, it is a key player in the Crisp malt line-up and has been used for many years by British brewers such as Marstons

 

Colored Malts 

Crisp's colored malts are slow-kilned to bring out distinctive malt flavors free of overpowering burnt notes. The process results in products that are generally darker than others of its kind. Perfect for fuller flavor beers such as those produced in Britain, Scotland, and Germany.  

Black malt: Fully modified. Floor, drum, saladin, and vat techniques.    

Chocolate malt: A combination of fully modified UK grain derivatives.    

Crystal malt: Fully modified. Floor, drum, Saladin, and vat techniques.

Adjuncts

Crisp Maltings also offers flaked oats, flaked rye, and torrified wheat.

 

 

De Wolf-Cosyns Maltings

 

The Belgian company of De Wolf-Cosyns Maltings has acquired a solid reputation in specialty kilned and roasted malts. The company has malthouses in the cities of Leuven and Aalst, Belgium, placing them conveniently close to a transportation network comprising river, railway, and roadway and linking De Wolf- Cosyns to a grain-growing region renowned for the quality of its brewing barley. The malthouses' proximity to the growing regions assures the company of an optimum selection of the cream of Belgium's barley crop. The Leuven and Aalst plants combine the technology of mechanized floor maltings, Saladin boxes, and two high-capacity roasting drums to produce a total of 150,000 metric tonnes (168,000 U.S. tons) of malt annually. De Wolf-Cosyns' product line comprises more than a dozen two-row whole kernel, pale, and specialty malts. All malts are derived from Prisma and Alexis spring and winter barley (or wheat, where applicable) grown in the grain regions surrounding Belgium. 

Malts

Aromatic malt: A Munich malt. This product will impart a distinct, almost exaggerated malt aroma and flavor to dark lagers, amber lagers, and German Bocks, even at a rate as low as 10%. Very well modified. Odor of mash: very aromatic. Degree of clarity: clear. Rate of filtration: normal. 

Biscuit malt: A lightly roasted malt with the flavor and aroma of Saltine crackers. Designed to improve bread and biscuits; also used to improve the toasted flavor and aroma characteristics of ales and lagers. Made from a well- modified kilned malt that is drum roasted. Odor of mash: crackers. Degree of clarity: clear. Rate of filtration: normal. 

Black malt: A well-modified kilned malt that is drum roasted to impart a burnt, pronounced flavor. It is used primarily as a coloring malt for several dark-styled beers. Odor of mash: burnt coffee. Degree of clarity: dark. Rate of filtration: slow. 

Caramel  

Caramel malt: This pale, dextrin-style malt is loaded with unfermentable sugars to add body, mouthfeel, and palate fullness to pale beers. Made from green malt and drum roasted for good caramelization. Odor of mash: very aromatic. Degree of clarity: clear. Rate of filtration: normal.

CaraMunich(tm): A traditional, caramel-style malt with an assertive, full malty flavor and excellent color. Made from green malt that is drum roasted for a high degree of caramelization. Intended for darker ales and lagers. Odor of mash: aromatic. Degree of clarity: dark. Rate of filtration: normal.

CaraVienne(tm): A pale to medium caramel-style malt with a smooth malty taste well suited to Märzen and Belgian-style ales. Made from green malt that is drum roasted for good caramelization. Odor of mash: very aromatic. Degree of clarity: clear. Rate of filtration: normal. 

Chocolate malt: A traditional chocolate malt suitable for porters, brown ales, and barleywine. Made from well modified kilned malt that is drum roasted. Odor of mash: burnt coffee. Degree of clarity: dark. Rate of filtration: normal. 

Munich malt: Traditional light-colored, Munich-style malt suitable for German-style Bocks. Moderate enzyme rate. Very well modified. Odor of mash: aromatic. Degree of clarity: clear. Rate of filtration: normal. 

Pale ale malt: This very well modified malt works best in a step mash. Suitable for all beer styles. Odor of mash: aromatic. Degree of clarity: clear. Rate of filtration: slightly slow. 

Pilsen malt: A true European Pils-style malt, very pale. Well modified. Intended for full-flavored lagers, Belgian- style ales, and European-style Pils beers. Odor of mash: aromatic. Degree of clarity: clear. Rate of filtration: normal.

Roasted barley: An unmalted, smooth, drum-roasted barley intended for stouts and porters. Odor of mash: burnt coffee. Degree of clarity: dark. Rate of filtration: slow. 

Special B malt: This caramel malt undergoes a second roasting, resulting in a cross between dark caramel and light-roasted malts, similar to a brown malt. May be substituted for chocolate malt if bitterness is not desired. Intended for Bocks and brown ales. Odor of mash: aromatic. Degree of clarity: dark. Rate of filtration: slow. 

 Wheat malt: Derived from biscuit-type wheat of the Thesee and Thrimie varieties. Wheat berries are large and well modified. This malt delivers a slight malty flavor suitable for Weizen, Kölsch, and Belgian-style white beers. Odor of mash: bread-like. Degree of clarity: slightly hazy. Rate of filtration: slow. 

 

Dingdemans

The Dingemans family has produced an extensive range of basic ingredients for the demanding Belgian and European brewer since 1875. Today, as our ancestors did in the past, we benefit from Dingemans central geographical position of their malting house in the middle of the best barley-growing region, with France, Holland, England and Germany at their doorstep. In their kiln they make Pilsen, Ale, Munich, Amber and Aroma malt. In their roasting facility they caramelize barley and also roast wheat.

The result is an outstanding line of brewers and specialty malts used not only in Pilsen type beers, but also in Trappist, Abbey and White beers.

Pilsen (1.4° - 1.8° L)
Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.

Pale Ale (2.7° - 3.8° L)
Dingemans Pale Ale malt is fully modified and is easily converted by a single-temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt.

Pale Wheat (1.2° - 2.0° L)
Dingemans Pale Wheat may be used in amounts ranging from 30 - 70% of the total grist to create many styles of wheat beer and in smaller amounts to aid in head retention.

Munich (4° - 7° L)
Dingemans Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma, and an orange-amber color. This malt can make up to 100% of the grain bill, but low diastatic power makes this malt unsuitable for use with adjuncts.

Aromatic (Amber 50) (17° - 21° L)
Dingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.

Cara 8* (6° - 9° L)
Dingemans Cara 8 is a very light crystal malt made by drying barley malt at low temperatures. The result is a malt that will lend body, smoother mouth-feel, and foam stability. This malt must be mashed with other kilned malts due to the lack of enzymes.

Cara 20* (19° - 27° L) Dingemans Cara 20 is a light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt.

Cara 45* (40° - 54° L)
Dingemans Cara 45 is a medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color.

Special B (140° - 155° 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 percentages (greater than 5%) will contribute a dark brown-black color and fuller body.

Roasted Wheat (Tarwe Mout Roost 27) (10° - 14° L)
Dingemans Roasted Wheat is a slightly roasted wheat that will lend nutty, bread-like flavors.

Biscuit (Mout Roost 50) (18° - 27° L)
This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.

Chocolate (Mout Roost 900) (300° - 380° L)
Dingemans Chocolate malt is a high-nitrogen malt that is roasted at temperatures up to 450°F and then rapidly cooled when the desired color is achieved. "Chocolate" refers primarily to the malt's color, not its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty / roasted taste, depending on the amount used.

De-Bittered Black Malt (Mout Roost 1400) (500° - 600° L)
Using an exclusive evaporative process, Dingemans De-Bittered
 Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.

 

 

Durst Malts  

An authentic German malt producer located in the fatherland of beer, Durst operates its modern technological facility with a family ethos. Durst began as a family-owned country brewery and malthouse 170 years ago. It sold its first malt exports in 1924 and has since expanded into an international supplier producing 140,000 metric tonnes (157,000 U.S. tons) of malt each year.  All of the raw materials used by the three main Durst plants are harvested from Germany's traditional barley growing regions: Baden-Württemberg, North Bavaria, South Hesse, and the Rhine Valley. The company uses electrophoresis technology and other analytical techniques to monitor the grade of all barley received and to accurately identify barley properties.  All barley supplied to Durst is also cleaned in modern steeping tanks for up to 48 hours in water extracted from Durst's own well. The latest technology in kilning gently dries the malt in an electronically controlled double-floor model with air reversal and indirect heating. The plants themselves are odor-free and fully automated by internal electricity generators and a private wastewater purification system. Durst maltings were the first in Germany to be ISO-9000 certified.  Distributed in North America exclusively by G.W. Kent, Inc.   

Malts

Durst malts are made of German-grown two-row Alexis, Scarlett, Sissy, and Krona barley and Borenos, Atlantis, and Tambor wheat. They are processed using tower malting and Saladin boxes. 

Crystal 40, 120, and 200 °EBC : Durst's crystal or caramel malts are produced through several color stages. The temperature during germination in the last 30 to 36 hours is increased to 122 °F (50 °C) to encourage increased enzymic breakdown and the formation of low molecular weight nitrogen components and sugars. The crystal malt is then saccharified in a roasting drum. Upon removal from the drum, it is rapidly and uniformly cooled. This process contributes substantially to increased palate fullness and malt aroma, thereby producing a fuller flavor and deeper beer color that will improve the taste and appearance of any beer style. 

Munich: Very high finishing temperatures are used to produce the characteristic color and flavor of this malt, which is used to underline the typical dark character of strong, dark beers, particularly dark dunkel lagers. Odor of mash: normal. Degree of clarity: clear. Rate of filtration: normal. 

Pils: A highly modified (80-95%) malt withered during 20 hours at temperatures of 132-140 °F (56-60 °C) and then cured for 31Ž2 to 2 hours at 176-185 °F (80-85 °C). Used to produce premium lagers. Odor of mash: normal. Degree of clarity: clear. Rate of filtration: normal. 

Vienna: Durst uses a steeping degree of 44-46% to create this Vienna malt, which can be used to adjust the pale malt properties of "golden" beers and to improve palate fullness. A darker color is obtained by modifying the malt and curing it at 194 °F (90 °C). Modification: 80-95%. Odor of mash: normal. Degree of clarity: clear. Rate of filtration: normal.    

Wheat: Because the company believes that an intensive malting process should be avoided with wheat, it gives preference to wheat varieties that show low protein modification and low viscosity (Borenos, Atlantis, and Tambor). The greatest difference between wheat and barley is that wheat lacks a husk and has a higher protein content..

 

 

Great Western Malting Co.

Great Western Malting Company has been producing malt for brewers in the western United States since 1934. The company contributed to the early craft brewing movement by filling cardboard boxes and pick-up truck beds full of malt for fledgling brewers in the early 1980s. The company is currently an independent subsidiary within a group of malting companies that includes Canada Malting Company, Hugh Baird & Sons (see the Hugh Baird & Sons listing for further details), and the Argentine company Malteria Pampa S.A. in Buenos Aires. The ConAgra Malt network, as the group is known, is dedicated to earning a preferred position as a malt supplier to brewers worldwide.  Great Western uses two-row barley from a variety of growing regions in seven western states for a diversified supply of high-quality barley. Malting is performed at sites in Vancouver, Washington; Pocatello, Idaho; and Los Angeles, California. The diverse locations give Great Western advantageous distribution channels and a range of malting techniques from which to choose. The company's drum house in Vancouver, Washington, still turns out malt to complement the more modern Saladin-style compartment houses operating in all three locations. The flexi-malt house also at the Vancouver site provides Great Western the versatility to produce wheat and Munich malts known throughout North America for their well- developed flavors and brewing quality. All maltings are supervised by knowledgeable maltsters with attention to detail.  To keep pace with craft brewers as the industry continues to grow, the company is currently constructing a new roast house and truck loading facility at its Vancouver location. Roast products are expected to become available during the fourth quarter of 1997.  

 

Malts

Munich malt: Germinating Harrington malt is stewed, then kilned at 200 °F (93 °C) to lend color without introducing caramel or crystal flavors. Odor of mash: aromatic. Degree of clarity: clear. Rate of filtration: normal.    

Northwest pale ale malt: Great Western's high-color two-row malt. This product is a well modified malt derived from Klages and Harrington with colors ranging from 2.8 to 3.2 °L. Odor of mash: aromatic. Degree of clarity. clear. Rate of filtration: normal. 

Premium two-row malt: Great Western's traditional premium-quality two-row malt is derived from well-modified Klages and Harrington barley. Odor of mash: aromatic. Degree of clarity: clear. Rate of filtration: normal. 

Rye malt: Derived from Canadian-grown malted rye intended for the production of specialty products. Processed at the Thunder Bay facility of Canada Malting Company.

Vienna malt: Created using methods similar to those of Munich malt except that the Harrington malt is kilned at lower temperatures for a shorter period of time. Odor of mash: aromatic. Degree of clarity: clear. Rate of filtration: normal. 

Wheat malt: Made from soft white wheat grown in the Pacific Northwest and malted for the production of traditional German Weissebier and American-style wheat beers. Odor of mash: aromatic. Rate of filtration: normal. 

 

Meussdoerffer

 Since 1852 the name Meussdoerffer has exemplified products of excellent quality made in accordance with the strict traditional rules of the Bavarian purity law.

Pilsen (1.4° - 2.0° L)
This light colored, well-modified malt is an excellent base for producing Pilsner and Lager type beers.

Vienna (2° - 3° L)
Higher kilning temperatures give Meussdoerffer Vienna malt its deep golden color and strong malt flavor. Best used in dark lagers and Marzen beer.

Munich (5° - 6° L)
Produced with graduated kiln temperatures resulting in higher color and aromatic notes, Meussdoerffer Munich may be used to enhance body and aroma of dark beers, such as Bock and Bavarian Dark.

Muntons P.L.C.  

Muntons p.l.c is a privately owned company based in Stowmarket in Suffolk, England. The Stowmarket headquarters hosts key operations including malting, malt extraction, spray-drying, malt flour production, and homebrew canning. Two additional manufacturing plants in Yorkshire and in Scotland further serve Muntons' clients in the Scottish distilling and UK brewing markets. Exports to more than 50 countries account for 40% of Muntons' turnover.  Muntons continually invests in new plants and technology to keep itself in the forefront of European malting and malt extract manufacturing, as evidenced by the company's new maltings in Bridlington (capacity: 80,000 tonnes, or 90,000 U.S. tons, per year) and by the investments Muntons has made during the past five years (totaling more than £2 million) in spray-drying equipment and malt extract production. Muntons p.l.c. is ISO 9002 certified.     All Muntons products are made exclusively of two-row UK barley grown in the best barley growing regions of the country. Typical of most English malts, Muntons malts are all well modified.  

Black malt: A highly roasted malt used predominantly in dark beers such as browns, milds, porters, and stouts.

Cara pils: Lightly kiln-roasted crystallized malt developed to add subtle flavor and color effects to a wide range of beer styles.

Chocolate malt: Like the black malt, chocolate malt is used to produce dark beers such as browns, mild porters, and stouts and to color bitters and pale ales. Chocolate malt has a less bitter flavor than black malt. Well roasted. 

Crystal malt: Kiln-roasted caramelized malt used to add nutty flavor characteristics to a wide variety of beer styles, from pale ales to stouts. 

Lager malt: A slightly less highly modified malt suitable for lager- or Pilsener-style beers. Lightly kilned to ensure low color pick-up. 

Mild ale malt: Well-modified, well-kilned two-row malt developed specifically for the production of mild or brown ales. 

Pale malt: Premium-quality ale malt intended for the production of top-quality English and American ales.    

Wheat malt: UK brewing-quality wheat malted until it is well modified. Suitable for wheat beers, Weiss beers, or as an adjunct

 

Dry Malt Extracts –  Spraymalt Range

Muntons Spraymalts are spray-dried liquid malt extracts made from brewing quality two-row English malts malted by Muntons and extracted at the Muntons plant. They are packed in 25-kg double-ply corrugated cardboard boxes with two plastic inner liners. They may subsequently be repacked into small sachets by wholesalers.    

Amber: Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts. Unhopped. 

Dark: Light brown in color, with a strong flavor reminiscent of dark beers such as browns, milds, porters, and stouts. Made of pale, crystal, and chocolate malts. Unhopped. 

Diastatic: A light color and a mild flavor. Offers more than 50 °Lintner of diastatic power.    

Extra dark: Medium brown color, very full flavor. Will produce extremely dark beers such as porters and stouts only. Made of pale, crystal, and chocolate malts. Unhopped.     Extra light: The lightest, mildest flavored Spraymalt produced by Muntons. Made from lager malt, this product is ideal for addition to Pilseners, lagers, and summer ales. Unhopped.    

Hopped dark: Light brown color, strong hopped flavor. Will produce export ales or dark beers such as browns and milds. Made of pale, crystal, and chocolate malts and UK hops.     Hopped light: Light color, gentle hopped flavor. Will produce lagers and light summer-style beers. Made of pale, crystal, and chocolate malts and UK hops.    

Light: White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt. Unhopped.    

Medium: Tan color, high flavor. Will produce medium-colored beers such as bitters, brown, milds, and export- style beers. Made of pale and crystal malts. Unhopped.     Super dark: Dark brown color, intense flavor.    

Wheat: White color, light flavor. This may be used in small quantities with any beer recipe to improve head style beers. Made of pale and crystal malts. Unhopped.    

Super dark: Dark brown color, intense flavor.    

Wheat: White color, light flavor. This may be used in small quantities with any beer recipe to improve head formation and retention. Especially well suited to the production of Weiss or white/wheat beers. Made from 55% wheat malt, 45% pale barley malt. Unhopped. 

Others: Muntons also produces a line of extracts called Cedarex that includes Cedarex Light, Cedarex A, Cedarex B, Hopped Cedarex Light, Hopped Cedarex A, and Hopped Cedarex B. All are packaged in 25-kg steel pails (internally laquerred with a removable lid and stopper) or in 15-kg plastic jerry cans.

 

Adjuncts

Flaked barley: This barley has been steamed and rolled into flakes. Provides subtle flavor variations to beer recipes.    

Flaked maize (corn): Maize is steamed and rolled into flakes. Used to introduce subtle corn characteristics to beer recipes.     

Roasted barley: Roasted to achieve the highest possible color. Used to introduce a dry bitterness, predominantly in stouts.    

Torrified wheat: This wheat has been steamed for an extended period of time. Used to introduce subtle flavor characteristics to beer recipes. 

 

Pauls Malt

 

Pauls Malt started life in the first half of the 19th century, on the east coast of England, where its headquarters still reside today. The company has always been dedicated to the philosophy of quality at all levels of activity. Pauls' ability to react quickly to customer requirements and supply malt reliably has helped them to build a reputation based on quality of product and service. Today, Pauls Malt is a modern company and the UK's largest maltster, producing in excess of 500,000 tonnes of malt per year.

Pale Ale (2.5° - 3.5° L)
Made from two-row winter barley, Pauls Pale Ale malt is traditionally used in infusion mashing systems to produce amber colored pale ale, bitter, and export styles of beer.

Mild Ale (Dextrin Malt) (3.5° - 4.5° L)
Pauls Mild Ale malt is best suited for infusion mashing. Due to the kilning regime this malt goes through, the wort produced is higher in dextrin content than Pale Ale, resulting in a sweeter finished beer. Best used in Mild Ales and Brown Ales.

Caramalt (10° - 15° L)
Pauls Caramalt is produced much the same way as Pauls Crystal except that the final roast stage is extended at lower temperatures. The result is a malt that is lower in color, higher in extract, and higher in moisture. Best used in beers where sweetness is less important, but color enhancement and "dry" flavor is required.

Amber (15° - 25° L)
Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.

Crystal Malts Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal.
Typically, Crystal Malts are used in brewing to add both color and sweetness.

    Light Crystal (35° - 50° L)
    Medium
Crystal (55° - 65° L)
    Dark
Crystal (65° - 90° L)
    Extra Dark
Crystal (120° - 150° L)

Chocolate Malt (415° - 490° L)
Pauls Chocolate Malt is prepared from a low-modified Pilsen type of malt in a revolving roasting drum. As a result of this roasting process, the enzymes are completely destroyed, and dark, roasted colors are formed. Chocolate malt is used in dark ales and stouts to improve both color and flavor.

Black Malt (510° - 585° L)
Pauls Black malt starts with the same low-modified Pilsen malt. The main process difference between Black and Chocolate Malt is in roasting time and temperature. Black Malt is used in stouts to improve flavor and color.

Roasted Barley (600° - 680° L)
Pauls Roasted Barley starts with a good quality malting barley of even size. The roasting process is similar to that of Black Malt, with extra care taken to not char the grain. Roasted Barley will impart a dry flavor and substantial color.

 

Weyermann Malting Company

 

The 128-year-old malthouse housing Mich. Weyermann & Co. KG Malzfabrik is a protected historic site. But behind the red-brick turn-of-the-century exterior lies the modernized heart of the world's leading manufacturer of specialty brewing malts. Presided over by Sabine Weyermann, a fourth-generation member of the founding family, and her husband, Thomas Kraus-Weyermann, the company benefits as much from its roots in the past as it does from its recent expansion and modern overhaul.  For over a century, Mich. Weyermann has been pursuing a policy of providing customizable, brandname specialty malts to breweries large and small, first in Bamberg and nearby regions, and currently to customers in virtually every continent of the world. Aided by new facilities and equipment, the company is better able than ever to serve its more than 900 customers worldwide, including future prospects in Asia and the United States. Tradition and up-to-date training are personified by the husband/wife team, both of whom graduated from the Weihenstephan school in nearby Munich, where Weyermann products are sampled by masterbrewers-to-be from all over the world.  About one-third of the company's regular rotation consists of specialty malts; the remainder is geared toward keeping Germany stocked with Pilsener. All malting is done to individual order in amounts ranging from 25-kg sacks to export-size containers.  

 

Malts

The Mich. Weyermann line of Bavarian-grown malts and brewing adjuncts is derived mostly from two-row Alexis, Steffi, and Krona barley or from quality wheat or rye. Mich. Weyermann uses Saladin box germination. 

 

Acidulated malt (Sauermalz): Lowers the pH level of the wort, resulting in intensified fermentation and lightened Pils-like beer color for improved flavor stability and rounded flavor in Pilsener-style light beers, ales, and pale ales. Processed to yield an acid rate of 50-55%. 

Melanoidin malt: Improves flavor stability, fullness, and imparts a reddish color to dark, amber, and red-colored beers. Kilned. 

Pilsener malt: A sound base malt capable of producing superb Pilseners, lagers, ales, and all other beer types.    

Roasted rye malt: Intensifies the color and typical aroma of dark, top-fermented beers. Produced from Humbold

German rye modified by kilning and roasting.    

Rye malt: Derived from healthy, German-grown rye kilned to produce a typical smoked aroma. The malt is primarily used to create rye beers, smoked beers, Lagerbiers, and Kellerbiers.    

Smoked malt (Rauchmalz): Best used to create smoked beers, Lagerbier, and Kellerbier. Derived from Alexis, Steffi, and Krona varieties.    

Vienna malt: Used to create full-bodied, golden-colored, smooth-tasting beers such as Märzenbier, Maibock, festival beer, and various homebrews. 

-The following malts are modified to varying degrees by kilning and/or roasting. They are used to intensify the typical aroma and color of dark beers, particularly German Altbiers, stouts, Bocks, and porters.    

Carafa® 1, 11, and 111: Use in up to 5% of the grist.    

Carafa® Special 1, 11, and 111: Produced from dehusked barley. 

Munich Type 1, 11, and 11: Enhances the body and aroma of dark beers, Bocks, festival beers, and stouts. 

The following malts comprise a blend of Alexis, Steffi, Krona, and Sissi barleys modified using roasting drums and kilning. Their chief contributions are improved foam, increased fullness, and intensified malt aroma. 

Carafoam®: Best used to create Pilseners, lagers, and low- or nonalcoholic beers.    

Carahell®: Imparts a fuller, rounder flavor and a deep, saturated color to pale ale, festival beer, Maibock, Hefeweizen, Schankbier, light and reduced-alcohol beers.    

Caramünich® 1, 11, and I I I: Each malt imparts varying degrees of flavor and color. Best used to create Bocks, dark beers, festival beers, malt beers, nourishing beers, and Oktoberfest beers. 

 

Wheat Malts   

Weyermann also produces a range of wheat malts derived from Atlantis, Toronto, Kanzler, and Borenos varieties and subjected to varying degrees of kilning and roasting. Intended for top-fermented beers. 

Roasted wheat malt I and 11: Intensifies the typical aroma and color of dark top fermented beers such as Altbier , Weizen, and Weizenbock. 

Wheat caramel malt: Promotes fullness, emphasizes typical wheat malt aroma, and enhances the color of top- fermented beers, particularly Dunkelweizen and Hefeweizen. 

Wheat malt dark and wheat malt pale: Typical top-fermented aroma produces superb slimmer, more sprightly wheat beers with aromas appropriate for the style. The dark wheat version is best used for Weizen, Kölsch, Altbier , Bockbier, and stouts. Use the pale wheat to create Kölsch, Altbier , wheat beers, Hefeweizen, and low- or nonalcohol beers. 

Sinamar: Used to color different kinds of food, such as bread, drinks (beer, nonalcoholic drinks, tea), and pharmaceutical products. Sinamar is brewed according to the German purity law.