Milled Grain and Malts

Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will give a full malty flavour and aroma, and an orange-amber ...

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

Adds a very dark brown/black colour and a rich chocolate/coffee flavour to dark milds, stouts, and porters. Typical Beer Style(s): Winter Warmers, ...

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

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

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

Adds dark colour and roast / coffee flavours to beer. Used in brown ales, a requirement for stouts, and even red ales in smaller quantities. Recom...

Golden-brown, slightly aromatic kernels. Contributes dark-amber to deep-coppery colour to finished beer. Adds mouthfeel as well as rich malt accent...

Dingeman's Special Belgian dark malt is obtained through a specific double roasting process. Special B can be used to produce a deep red to dark br...