Malt

Muntons Spraymalt Extra Dark 500g

Maltodextrin Brewbody 500g

Viking Pilsner Malt is made from 2-row spring barley. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80–85°C.Pilsner malt flavor is usually described as malty, slightly nutty and sweet. Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications.For all kinds of beers or whiskies. The color of Viking Pilsner Malt is low.Viking Pilsner MaltContent: 25kg whole (unmilled) barley maltColour: 3-4,2 EBC (European Brewing Convention)Use: Up to 100% of the malt bill

Crisp Flaked Torrefied Maize. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling.Grain type: cornColour: – 1,5 °EBC ( – 1,1 °Lovibond)Maltster: Crisp

Brewing Sugar 25kg. Dextrose Monohydrate. Please note that brand and looks may vary.

Medium coloured caramel malt with rich maltiness and light sweetness. Adds fullness, mouthfeel and foam stability.Normal usage up to 15 % of grain bill. Gives beer a deeper colour with hints of copper.During the malting process the kernels are rested at 65 °C until sugars are released, followed by a rise in temperature during which partial caramelization occurs.Weyermann Caramünch-1 1kg CrushedContent: 1kg crushed barley maltGrain type: barleyColour: 80 - 100 °EBC (31 - 38 Lovibond)Use: Use up to 15% of the malt bill.

Crisp Flaked Torrefied Barley 1kg. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling. Usage: 5-10%.

Coobra liquid malt extract Light 1.2kg. Liquid malt extract is 100% pure malted barley extract of 100% malt and water. No preservatives or dyes. Used to adjust color, taste, body, foam stability to your beer and OG. Light liquid malt extract is suitable for all styles. Use as a base in your own favorite recipe or together with one of beer kits. 1 package contains 1.2 kg of malt extract, gives about 8 - 9 L normal strong beer. 1 package corresponds to approx: 2 kg malt.

With Medium Crystal those intense caramel flavours of thick treacle toffee are developed. To achieve these kinds of flavours the temperature is raised a further step from Light Crystal and the sugars darken further still giving the beer a deep copper hue.Remember that Crystal Malts have no enzymes or FAN preserved so be careful with the addition rate in your mash. You want to add enough to get the depth of flavour desired, but not so much that you will have issues in fermentation due to a lack of nutrients.Content: 250g barleyColour: 250 – 290 °EBC Usage: Up to 10%

Golden Promise Pale Ale Malt is one of the most popular malts for British beer styles.  Golden Promise is a classic Scottish two-row barley variety that is considered one of the best for this type of malt. Thomas Fawcett Golden Promise Pale Ale Malt 1kg WholeGrain type: barleyColour: 4,5 - 5,5 °EBC (2,2 - 3 Lovibond)Use: Use up to 100% of the malt note

Used by many Belgian breweries. Adds a unique flavour to your beer. Ideal for dark Belgian ales. Also suitable for cooking, liqueurs and pastries.Colour: 600 - 700 °EBC.

Muntons Spraymalt Hopped Light 500g

Carared malt from German Weyermann is a medium light caramel malt which at higher proportions gives the beer a clear amber or red tint.Gives a soft, slightly aromatic maltiness with hints of sweetness.The malt taste is emphasized, the fullness is increased and the foam stability increases.Can be used as special malt up to 25% in, for example, Red Ales.Weyermann Carared Malt 1kg CrushedContent: 1kg crushed barley maltColor: 40 - 60 ° EBC (European Brewing Convention)Use: Use up to 25% of the malt bill.

Pale caramel malt that gives a light maltiness with a hint of sweetness. Carahell® is malty rather than caramelly sweet. Adds body, roundness and mouthfeel without adding much colour. Improves the foam stability.Carahell® is a registered trademark of Weyermann®.Weyermann Carahell Malt 1kg WholeGrain type: barleyColour: 20 - 30 °EBC (8 - 12 Lovibond)Content: 1kg Whole barley malt Grain type: barleyUse: Normally 2-10% of the malt bill

Peat smoked malt with very strong smoke flavor. While this malt is intended for whisky, it also works well as a specialty malt in beer.Crisp Scottish Heavy 50 Peat Malt 125g CrushedGrain type: barleyColour: – 4 °EBC ( – 2 °Lovibond)Smoke phenols: 25 – 50 ppmMore product informationMaltster: Crisp

Lactose 1kg is an unfermentable milk sugar. Recommended dosage: 100-250g per 10 liter.Weight:1kg

Used by many Belgian breweries. Adds a unique flavour to your beer. Ideal for light Belgian ales. Also suitable for cooking, liqueurs and pastries.

Crisp Torrefied Wheat 1kg Crushed. Puffed wheat. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling.

For perfectly milled grains, ease of use and superior dependability, look no further than Brewly Malt Crusher 2 - A 2-roller grain mill with metal base. The Malt Crusher 2 achieves the ideal crush for your brewery. It features a fully adjustable roller gap from 0.6mm (0.025") all the way to 2.5mm (0.1”), allowing you to finely tune your crush to your exact preference. Features include SS304 stainless steel rollers, sealed bearings, a 3.5kg (7lb) capacity grain hopper, an ergonomic crank handle, and unlike other available grain mills, this Malt Crusher 2 comes complete with a sturdy metal base that fits perfectly on bottling/fermenting buckets. Use either the hand-crank or a power drill with low-RPM and 3/8” chuck.Contains:- Malt Mill with 2 rollers- Grain hopper for up to 3,5kg (7lb) malt with screws and silicone gaskets- Solid black steel base plate- Hand crankNote: The blue protective plastic layer can easily be removed.

Coobra liquid malt extract Light 1.2kg. Liquid malt extract is 100% pure malted barley extract of 100% malt and water. No preservatives or dyes. Used to adjust color, taste, body, foam stability to your beer and OG. Light liquid malt extract is suitable for all styles. Use as a base in your own favorite recipe or together with one of beer kits. 1 package contains 1.2 kg of malt extract, gives about 8 - 9 L normal strong beer. 1 package corresponds to approx: 2 kg malt. Ebc 16 - 23.

Extra pale malt with clean taste and light sweetness. Excellent base malt for the palest of beer styles, such as German pils, New England IPA and Mexican pale lager.The premium pilsnermalt from Weyermann® is made from quality 2-row barley that is dried at a low temperature. The careful kilning produces an extra pale malt.This malt is high in enzymatic power, low in protein and normally gives a reliable extract efficiency.Weyermann Extre Pale Premium Pilsner Malt 1kg Whole Content: 1kg Whole barley malt Grain type: barleyColour: 2 - 2,5 °EBC (1,3 - 1,5 Lovibond)Use: Use up to 100% of the malt note

To make Crystal 150, Crisp increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Crystal 150 the crystalised sugars present imparts an intense caramel flavour. Crystal 150 will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers. The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two. Content: 1kg barleyColour: 160 – 180 °EBC Usage: Up to 10%

Viking Pilsner Malt is made from 2-row spring barley. Steeping and germination conditions are chosen to promote even germination and homogenous modification. The final air-on temperature in kilning is typically 80–85°C.Pilsner malt flavor is usually described as malty, slightly nutty and sweet. Great malt for all malt beers but there is enough activity and character for base malt use in many brewing applications.For all kinds of beers or whiskies. The color of Viking Pilsner Malt is low.Viking Pilsner MaltContent: 25kg crushed (milled) barley maltColour: 3-4,2 EBC (European Brewing Convention)Use: Up to 100% of the malt bill

Medium coloured caramel malt with rich maltiness and light sweetness. Adds fullness, mouthfeel and foam stability.Normal usage up to 10 % of grain bill. Gives beer a deeper colour with hints of copper.During the malting process the kernels are rested at 65 °C until sugars are released, followed by a rise in temperature during which partial caramelization occurs.Weyermann Caramünch-2 1kg WholeContent: 1kg barley maltGrain type: barleyColour: 110 - 130 °EBC (42 - 49 Lovibond)Use: Use up to 10% of the malt bill.

Viking Pale Ale Malt is made from 2-row spring barley. High degree of modification promotes easy processing. Flavor contributes specially to malty, sweet and nutty notes. It is ideal malt for ales and special lagers. The coloring power of Viking Pale Ale Malt is not too strong, which makes it also suitable for subtle color correction of regular lagers.For all kinds of beers or whiskies. The color of Viking Pale Ale Malt is rather low. Usage rate up to 100%.Viking Pale Ale MaltContent: 25kg whole (unmilled) barley maltColour: 4 - 7 EBC (European Brewing Convention)Use: Up to 100% of the malt bill

The darkest of Crisp's roasted malts. When you need an intensely dark colour for stouts and porters this is an excellent malt to use. Despite its reputation as a highly astringent malt, nothing could be further from the truth. This malt brings with it a roasted character with some bitterness and astringency, but also flavours of currants and berries.This malt can also be used for the colour adjustment of pale beers either in the mash or by sprinkling on top of the mash at the sparge stage, to impart a ruby hue.Content: 250g barleyColour: 1100 – 1450 °EBC Usage: Up to 5%

Medium coloured caramel malt with rich maltiness and light sweetness. Adds fullness, mouthfeel and foam stability.Normal usage up to 15 % of grain bill. Gives beer a deeper colour with hints of copper.During the malting process the kernels are rested at 65 °C until sugars are released, followed by a rise in temperature during which partial caramelization occurs.Weyermann Caramünch-1 1kg WholeContent: 1kg barley maltGrain type: barleyColour: 80 - 100 °EBC (31 - 38 Lovibond)Use: Use up to 15% of the malt bill.

A lighter base malt from high-quality two-row barley with clean taste, light maltiness and sweetness. Perfect base for most beers, mainly English and American beers. It's dried slightly longer than pilsner malt, giving it a slightly darker shade of colour.The Extra Pale Ale malt has a high enzyme content, low protein content and usually gives a very good and stable yield from the mash.Crisp Extra Pale Ale Malt 1kg Whole Content: 1 kg whole barley malt Color: 3,0 - 4,0 °EBC (1,7 - 2 Lovibond)Use: Use up to 100% of the malt note

Roasted barley adds intense roasty flavours with notes of espresso and liquorice. Imparts a dry, slightly burnt character with some bitterness. Usually used in small amounts for flavour and colour, and an almost obligatory ingredient in stouts. Adds dark colour with red-brown hues, closer to black at high percentages. Roasted barley lowers the pH of the mash, which may demand addition of calcium carbonate. No enzymatic power. Grain type: barleyColour: 1000 - 1300 °EBC (376 - 488 Lovibond)Usage:  5%-10%

Dark chocolate malt with the taste of dark chocolate and burnt tones. Notes of licorice and coffee. Gives dry, toasty flavours to rich, dark beers.Grain type: barleyCrisp Chocolate MaltContent: 1kg whole barley maltColour: 900 - 1100 °EBC (338 - 413 Lovibond)

Crisp Flaked Torrefied Oats 250g. Flakes of puffed oats and loose shells. Unmalted oats that have been heat treated to gelatinize the starch and make it possible for the enzymes in the malt to break it down. Can therefore be added directly to the mash and does not need to be pre-boiled. Rolled into flakes and does not need to be crushed before use. Gives the beer fullness and a good mouthfeel.

Dark caramel malt with sweet caramel and malty flavour. Some biscuit and caramel with notes of dried fruit. Adds fullness, mouthfeel and foam stability. Normal usage up to 10 % of grain bill. Gives beer a deeper colour with amber or copper hues. During the malting process the kernels are rested at 65 °C until sugars are released, followed by a rise in temperature during which partial caramelization occurs. Weyermann Caramünch-3 1kg WholeContent: 1kg barley maltGrain type: barleyColour: Colour: 140 - 160 °EBC (53 - 61 Lovibond)Use: Use up to 10% of the malt bill.

This lightly toasted malt will provide a warm bread or biscuit flavor and aroma, with notes of nuts or light roast - Cookie malt. May be used at up to 15 % of grain bill, or at lower percentages to provide some complexity. This malt is produced in the roasting drum and has no enzymes. Must be mashed with malts having surplus diastatic power. Grain type: barleyColour: 47 - 70 °EBC (18 - 27 Lovibond)Enzymes: Low

Crisp Torrefied Wheat 1kg Whole. Puffed wheat. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling.

Chocolate malt that gives flavours of coffee and dark chocolate, with some roastiness. Carafa® I Special is produced from de-husked barley, which makes the roasted notes smoother and more rounded, rather than bitter.Use in small amounts for colour adjustment and up to 10 % for dark beer styles where roasty flavours is part of the character. Adds a brown-black colour to beer but not to the foam.This malt is roasted and lacks enzymatic power. Roasted malts lowers the pH of the mash, which may require additions of calcium carbonate. Carafa® is a registered trademark of Weyermann®.Grain type: barleyColour: 800 - 1000 °EBC (301 - 376 Lovibond)Content: 1kg barley maltUse: Use up to 10% of the malt bill.

Closely related to munich malts, but darker and more aromatic. Adds intense malt sweetness with honey-like flavour and light notes of roast.Normally used at up to 20 % of the grain bill, but noticeable at lower dosage, adding notes of breadcrumb or toast, imitating flavours associated with decoction mashing. Adds a dark amber or copper.Despite being a medium coloured malt, melanoidinmalt lowers the mash pH relatively much.Weyermann Melanoidin Malt 1kg WholeGrain type: barleyColour: 60 - 80 °EBC (23 - 31 Lovibond)Content: 1kg barley malt Grain type: barleyUse: Normally 20% of the malt bill

To make Crystal 150, Crisp increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Crystal 150 the crystalised sugars present imparts an intense caramel flavour. Crystal 150 will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers. The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two. Content: 1kg barleyColour: 160 – 180 °EBC Usage: Up to 10%

Used in oatmeal stout, but can also provide smooth finish to ales.Grain type: oatsColour: 2,0 - 3,0 °EBC (1,3 - 1,7 Lovibond)

A dark caramel malt. Crystal malt undergoes a special kind of drying process where the green malt is baked at saccharification temperature before the temperature is quickly raised and the malt is dried. The result is a caramelization of the malt grain and gives rise to a crunchy caramel taste. Used to adjust colour and flavour of ales, giving deep golden to red hues. The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two. Grain type: barleyColour: 250 - 290 °EBC (94 - 109 Lovibond)Usage: Up to 10%

A lighter version of Chocolate Malt which gives notes of milk chocolate with lightly burnt tones. Mostly used in porters and dark ales to provide a light to distinct flavour of chocolate depending on the amount used. Normally in the 5 - 15 % range.Crisp Low Colour Chocolate Malt 250g CrushedGrain type: barleyColour: 450 – 650 °EBC (169 – 244 °Lovibond)Maltster: Crisp

This black malt is produced from quality spring barley. CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, darkbeer aroma, as well as body and mouthfeel to finished beer but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness, with a firm, creamy, white head. Flavor: notes of coffee, cocoa and dark chocolateGrain type: barleyColour: 1300 - 1500 °EBC (488 - 563 Lovibond)Enzyme activity: noneContent: 250g barley maltUse: Use up to 10% of the malt bill.

Carared malt from German Weyermann is a medium light caramel malt which at higher proportions gives the beer a clear amber or red tint.Gives a soft, slightly aromatic maltiness with hints of sweetness.The malt taste is emphasized, the fullness is increased and the foam stability increases.Can be used as special malt up to 25% in, for example, Red Ales.Weyermann Carared Malt 1kg WholeContent: 1kg barley maltColor: 40 - 60 ° EBC (European Brewing Convention)Use: Use up to 25% of the malt bill.

Spare part: Roller (crush roller) to Bulldog Malt Mill. 1pcs (2pcs are needed)

Made from rye, which lends a spicy flavour with notes of crispbread. Bready and with a slightly oily mouthfeel. Rye malt has no husks and high levels of β-glucans, therefore it is recommended to include grains with husks and/or other sparging aids. Rye malt can be used at up to 60 % of the grain bill.Weyermann Rye Malt 1kg WholeGrain type: ryeColour: 4 – 10 °EBC (2,1 – 4 °Lovibond)Maltster: Weyermann®

Muscovado sugar 1kg is a less processed raw cane sugar. It is slightly moist and has small crystals. The taste is reminiscent of brown sugar, but muscovado is more nuanced and flavorful.

This black malt is produced from quality spring barley. CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, darkbeer aroma, as well as body and mouthfeel to finished beer but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness, with a firm, creamy, white head. Flavor: notes of coffee, cocoa and dark chocolateGrain type: barleyColour: 1300 - 1500 °EBC (488 - 563 Lovibond)Enzyme activity: noneContent: 1kg barley maltUse: Use up to 10% of the malt bill.

Medium coloured caramel malt with gentle and slightly malty sweetness. Some biscuit with traces of caramel. Adds a beautiful red colour to beer. Improved flavour stability and adds fullness and mouthfeel.Weyermann CaraAmber 1kg WholeNormal usage up to 20 % of grain bill.Grain type: barleyColour: 60 - 80 °EBC (23 - 31 Lovibond)

Closely related to munich malts, but darker and more aromatic. Adds intense malt sweetness with honey-like flavour and light notes of roast.Normally used at up to 20 % of the grain bill, but noticeable at lower dosage, adding notes of breadcrumb or toast, imitating flavours associated with decoction mashing. Adds a dark amber or copper.Despite being a medium coloured malt, melanoidinmalt lowers the mash pH relatively much.Weyermann Melanoidin Malt 1kg CrushedGrain type: barleyColour: 60 - 80 °EBC (23 - 31 Lovibond)Content: 1kg crushed barley malt Grain type: barleyUse: Normally 20% of the malt bill

Special B is a unique caramel malt that is often credited with the raisin-like flavors of some Belgian Abbey ales. The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste, notes of raisins and dried plums, and lightly burnt suger. Larger percentages (greater than 5 %) will contribute a dark brown-black color and a fuller body. Excellent in darker belgian ale and abbey ales, and adds an extra dimension to other beer styles such as imperial stout, porter and barley wine. Grain type: barleyColour: 270 - 350 °EBC (102 - 132 Lovibond)