The grains listed here are grains that we typically stock in shop. However, we have access to many different malt companies from our suppliers. While the grains we stock in the shop will accomplish just about any style of beer you're wishing to brew we realize that sometimes there is a specific grain you're looking for. Give us a heads up on this grain(bulk only) and we will be able to put it on an order and bring it in. Allow for the time between orders to be put in. A few weeks lead time before you plan on brewing with it is advised,
Briess 2-Row Brewer's Malt
An American 2-Row malt of exceptional quality. Contributes a clean, sweet, and slightly malty character along with a light straw color. 1.8° L.
Crisp Maris Otter
Maris Otter is an English 2-row varietal barley. It produces a rich, bready malt flavor with a unique slightly nutty flavorand an orange tinged golden wort. 3.5-4.5°L
Simpsoms Golden Promise
Malt grown in Scotland. Produces a clear, sweet wort that is less bready than maris otter. Great for Scottish style ales. Also is nice to add complexity to pale ales and IPAs. 1.7-2.0° L.
Perfect foundation grist for all lagers. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. A very flexible malt it can also be used in many ales as well for a clean and different approach. 1.5-2.2L.
Weyermann Wheat Malt
Use up to 80% for wheat beers, or in smaller proprtions to add body and head retention to Kolsch, altbier, and other ales. Protein rest recommended. 1.5° L.
Munich Malt is a more highly kilned lager malt. The higher temperatures develop more maillard products and the result is a richly flavored base malt with an amber orange color and enhanced smooth malty sweetness. It still retains diastatic power so it is capable of self conversion and can be used for up to 100% of the grain bill in alt, dunkel, and bock styles; or smaller percentages in many other styles for an enhanced malt character. 5.1-7°L
Weyermann Munich II
Formerly "Dark Munich," It produces robust malt characteristics, including full body, deep amber color, and smooth mouthfeel. The flavor is strongly malty and the rich aroma has notes of caramel, honey, and bread. Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers like Märzenbier, Festbier, and Oktoberfest. 8-9.9L.
It produces full-bodied beers with golden color and smooth mouthfeel. The flavor is malty-sweet with gentle notes of honey, almond, and hazelnut. Equally suited to both ales and lagers, Weyermann® Vienna malt is specifically designed for use in Vienna style beers, Festibiere, and Maerzenbier. 2.8-3.9 L.
Weyermann Bohemian Floor- Malted Pilsner
This malt is a kilned, lager-style base malt. Floor malting gives the malt a satisfying, earthy malt flavor and an intense aroma with notes of biscuit and honey. High proportions of floor-malted grain provide a smooth mouth feel. Floor-Malted Bohemian Pilsner malt is perfect for historical brews, especially authentic Bohemian Pilsners. It is also an excellent base malt to use wherever high-quality, hand crafted ingredients are wanted. 1.6-2.3 L.
Thomas Fawcett Pearl
A floor-malted barley malt from a single barley variety (Pearl), and produced by a centuries-old, family-owned maltster. Fawcett's primary barley variety used by several of England's largest and finest breweries. As a base malt, Pearl lends a dry breadiness. Recommended for traditional Pale Ales. 2.3-3.0°L
Thomas Fawcett Oat Malt
Adds texture and warm, grainy flavor to stouts, porters, other robust British ales. Also a popular addition in many east coast and New England IPAs for that certain something something cloudy goodness you find in some of the most sought after IPA's(The ones people are standing in line for). 4° L.
Rahr 6-Row Malt
Rahr Standard 6-Row is a light-colored base malt made from a blend of American 6-Row barley varieties. 6-row barley has a much higher protein content and enzymatic power than 2-row barley. Inclusion of Standard 6-Row is therefore very advantageous for recipes calling for large proportions of specialty malts, wheat malts, or adjuncts, which have little or no enzymatic power themselves. 2.1-2.5L