Weyermann Acidulated Malt
Add 1-10% to lower mash and wort pH. 1.8° L.
Weyerman Melanoidin Malt
Kilned specialty malt with an intense malt aroma and unique brewing characteristics. It has a high degree of modification of both proteins and starches, excellent friability, low β-glucan values, and high acidity. These attributes help promote flavor stability, add body, and produce a smooth mouthfeel. Weyermann® Melanoidin malt adds a deep amber to red-brown color to finished beer. The rich malt flavor has notes of honey and biscuit. Melanoidin malt is best used in dark or red-colored beers such as amber ales, scottish ales, Irish red ales, bocks, and Kellerbier.
Gambinus Honey Malt
This malt in the same family as German ‘brumalt’, and melanoidin malt. The result is an intense malt sweetness free from roasted or astringent flavors, with a characteristic honey-like flavor and golden color. It really doesn’t compare to any other malt. It’s unique qualities and sweet maltiness make it a perfect specialty malt in many styles. It can be used for up to 10% of the grist but the flavor can become assertive at higher usage rates. 20-30°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.
Used for adding to mash where large amounts of cereal grains or wheat will be used. Helps with keeping the mash from getting stuck. Has no contribution in color, body or flavor.
Briess White Wheat
Gives a malty flavor not obtained with raw wheat. Flavor contributions: sweet, malty, wheat, floury. 2.5 L
Rahr Unmalted Wheat
Unmalted Wheat has a strong grain flavor, and a very light straw color. It is used in many traditional Belgian styles to add flavor and cloudiness, and improve head formation. The starch in raw grain is not gelatinized and the protein content is high. Depending upon use, a cereal mash and/or protein rest may be required.