This caramel malt lends a slight color, unique flavor and body. Also aids in head retention and foam stability. Imparts a sweet, mild caramel flavor and light golden color.

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Used in darker pale ales, brown ales, porters, amber ales and stouts. Imparts a mellow but distinct caramel flavor and red color.

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Provides color, unique flavor and body. Also aids in head retention and foam stability. Imparts a very pronounced sharp caramel flavor and deep red color. Used in small quantities in red ales and lagers. Commonly used in porters and stouts.

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This specialty grain is widely known for its quality of adding head retention, foam stability, body and mouthfeel without significantly affecting the color or flavor of your brews. May be used in most any style of beer.

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Chocolate malt will give your beer a warm, nutty, chocolate-like flavor. Just a few ounces in a batch will impart a slight brown color. Use up to a pound in porters and stouts and dark lagers.

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Munich-style malt that contributes a very robust, malty flavor when used at 5-15%. Well suited for contributing additional malty flavor in all beer styles.

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Rye lends a dry bread, spicy rye character to any beer, especially appropriate for use in Roggenbier (rye beer), and makes an interesting addition to smoked and wheat beers. High glucan levels and lack of husk make this malt susceptible to slow run-off. Multi-step mashing and rice hulls recommended to avoid stuck sparges.

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This grain will give your brew a gold to light brown color, and a toasty, dry malt flavor. Highly recommended for Bitters, ESBs, and other English ales.

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Malted wheat is most often used in Weizenbier, Hefeweizen, and Belgian Witbier. Malted wheat also aids in head retention. Requires a protein rest in the mash if brewing all-grain.

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Flaked Barley adds body, creaminess, and aids in head retention. Used in stouts and German lagers.

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Flaked Corn (Maize) lightens color and body but maintains alcohol content. Use in small quantities to add depth of character to lighter ales and lagers.

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