Homebrew Malted Grains - Pale Malt - Full Mash

All Malts To select your malt choose from the listing below or click here. to see them all together. Note: All malts, adjuncts etc that we supply come crushed and ready for use. If you require uncrushed grains please phone 01865 343 275.	All Pale Malts All Lager Malts All Caramel Malts All Roasted Malts All Rye Malts All Speciality Malts All Unmalted Adjuncts All Wheat Malts
Pale Malts Maris Otter , Maris Otter Extra Pale
The main ingredient in most beers, ales, milds, stouts etc.
Lager Malts British Lager , Munich , Pilsner , Vienna .
The main ingredient in most lagers. Pilsner and lager malts are kilned slightly cooler than pale malts, which gives them a more delicate flavour. Munich malt and Vienna malt are used for the darker lager styles indigenous to Bavaria. Lager malts typically have a higher nitrogen content than 'pale malts', this can lead to protein hazes, and therefore the correct mashing method should be used to produce a clear beer.
Caramel Malts Crystal , Light Crystal , British Caramalt , Cara Red , Caramunch , Carapils , Special B More highly kilned than pale malts but less so than roasted the Caramel malts give taste, colour, and some fermentability. The most used in bitters is the famous Crystal malt that is now used by most breweries across Britain. For lager makers Carapils is a useful head promoter and body builder. Both Crystal and Carapils can be used by extract brewers without the need for diastatic malt.
Roasted Malts Amber & Belgian Diastatic Amber Black , Brown & Chocolate Carafa Special 1 , Carafa Special 3
Roasted malts are kilned longer and hotter than other malts, the results are malts of greater taste and colour that reduce (sometimes to nil) the fermentability of the grains. Roasted malts are used to flavour the finished beer. Roasted Barley is not malted and is listed with the adjuncts, see below.
Rye Malts Rye Malt .	All Rye Malts
Rye malts can be used with discretion in most beer styles. They add a dry, nutty flavour which is very distinctive.	All Rye Malts
Wheat Malts Wheat Malt	All Wheat Malts
Wheat is a more difficult grain to malt than barley as it has no husk. It is also more difficult to mash for the same reason. German Weissbier brewers use up to 70% wheat malt in their grist, but 50% is a more realistic proportion for the home brewer. Wheat malt is an excellent adjunct in many types of beer as it promotes head formation and retention.	All Wheat Malts
Special Malts Acid Malt , Aromatic Malt , Bavarian Smoked , Biscuit Malt , Malted Oats , Melanoidin Malt .	All Special Malts
Special malts are the malts that don't fit into any normal category but can add that little something that will distinguish your beer. Some can add distinction, others fix problems before they arise, good use of special malts can separate the master brewer from the amateur. Information on each is available from the listing (click on the information button).	All Special Malts
Unmalted Grains Flaked Barley , Flaked Maize , Flaked Oats , Flaked Rice , Roasted Barley , Torrefied Wheat	All Unmalted Adjuncts
Unmalted grains are collectively known as adjuncts. They are used for various reasons, e.g. colour, head retention, flavour etc. As unmalted grains have no diastatic enzymes they have to be mashed with pale or lager malt.	All Unmalted Adjuncts

Speciality Malts

Unmalted Grains

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