|
Key: L = Degrees Lovibond, G = Gravity
| Malt (1lb/1gal) |
L
|
G
|
Description
|
| Acidulated (Sauer) Malt |
2.2° |
1.033
|
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats. |
| Carafa I |
320° |
1.038 |
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier. |
| Carafa II |
425° |
1.038 |
Carafa I, II and III also are available de-husked. Adds aroma, color and body. |
| Carafa III |
520° |
|
|
Chocolate Wheat Malt
|
425° |
1.038 |
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter. |
| Chocolate Rye Malt |
190° |
1.030 |
Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale. |
CaraHell Malt (light crystal)
|
12° |
1.034 |
For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest. |
CaraMunich Malt I
|
35° |
1.034 |
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. |
| CaraMunich Malt II |
46° |
1.034 |
CaraMunich Malt III is dark crystal. |
| CaraMunich Malt III |
56° |
1.034 |
|
| Light Munich Malt |
5.5° |
1.034 |
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer. |
| Dark Munich Malt |
9° |
1.034 |
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales. |
Melanoidin Malt
|
26° |
1.033 |
For amber lagers and ales, dark lagers and ales, Scottish & red ales. |
| Rauch Smoked Malt |
33° |
1.037 |
For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines. |
Rye Malt
|
3.5° |
1.029 |
Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales. |
| Wheat Malt Light |
1.8° |
1.039 |
Typical top fermented aroma, produces superb wheat beers. |
| Wheat Malt Dark |
7° |
1.039 |
Typical top fermented aroma, produces superb wheat beers. |
| Caramel Wheat Malt |
38° |
1.035 |
For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks. |
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