All these grains must be mashed to convert
their starches into fermentable sugars for brewing beer.
|
| GR100 |
2-row American Malted Barley -
High enzyme, low protein base grain with light straw color |
| GR105 |
6-row American Malted Barley -
Barley malt with slightly more husk material. Light straw color with
distinct grainy flavor. |
| GR107 |
Acidulated Malt - (1-3 lv) Pale, slightly acidic malt for adjusting mash pH, 1-2% lactic acid. |
| GR130 |
Belgian Munich Malt -
Imported malt used to increase malt aroma and body with slightly more
color. |
| GR135 |
Belgian Pale Ale Malt -
Imported 2 row from Belgium, excellent depth of malt character. |
| GR140 |
Belgian Pilsen Malt -
Imported 2 row from Belgium, very light color to replicate Triples. |
| GR160 |
British Pale Ale Malt -
Pale Amber malt forms a great base for ales of all types. |
| GR220 |
German Malted Wheat -
Excellent quality wheat malt, plump kernels with sharp wheat character. |
| GR225 |
German Pilsner Malt -
Very light colored malt with a delicate malt flavor. |
| GR227 |
Golden Promise Malt -
|
| GR240 |
Malted Wheat - Used for
Wheat beers up to 60%, or small amounts will increase head retention. |
| GR245 |
Maris Otter - Variety of
2 row winter barley; similar flavors to Pale Ale with more complexity. |
| GR250 |
Munich Malt - Add small
amounts to your mash to increase malt flavors in German styles. |
| GR260 |
Rice Hulls - Used in all
grain brewing to prevent stuck sparges. |
| GR267 |
Malted Rye - (2-4 lv) Pale, well modified rye, gives a noticeable rye flavor. |
| GR285 |
Vienna Malt - Increased
malty flavors suitable for full-bodied beers. |
Base Grains
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