Grains & Malts

Good for adding mouth feel and body to extract brews without affecting flavor. Maltodextrin is added to the wort at the same time as the extracts. ...

Rice Hulls are used to give your mash an effective filter bed. While they may be used in any all-grain batch for this purpose, they should definite...

Using yellow corn flakes as an adjunct produces a lower color in the finished beer without lowering the original gravity. Yellow Corn Flakes produc...

The preferred base malt of large North American brewers due to its larger husk content which is ideal for use in conjunction with adjuncts. Also an...

Blackprinz: The Unobtrusive Dark Knight of Malts Blackprinz malt offers a unique twist on the classic black malt experience. While it shares t...

A perfect foundation grist for all lagers. Excellent modification and favourable protein and glucan levels. Excellent lautering properties. Provide...

Developed in the 1960's Maris Otter is synonymous with brewing in the UK. Maris Otter malt is known for it's rich, deep flavour which is often desc...

Light roasted, mild sweetness This malt is a highly unique specialty malted and roasted oat with subtle flavours and mouthfeel. Typical styles of b...

Slightly darker than pilsner malt, but not toasted as much as Munich malt, this grain will impart a dry, slightly toasted flavor. Use in small quan...

Golden Promise is a traditional Pale Ale Malt grown in Scotland. It produces sweet, mellow wort and is excellent for both brewing and distilling. T...

Munich Malt increases beer colour, mouth feel and malt character. Essential in Munich lagers and traditional German styles. Munich malt is also a g...

Rye lends a dry bread, spicy rye character to any beer, especially appropriate for use in Roggenbier (rye beer), and makes an interesting addition ...

Lactose is a non-fermentable sugar used to sweeten and add body to beer styles such as Brown Ales and Milk Stouts.  It can give your beer a creamy ...