Man … ohh man! I gotta start doing something with all this stuff! 

This is not my entire inventory list but a fair map of the directions I can go when I get a crazy brewing inspiration. Not included are Flaked Corn, Flaked Rice, Flaked Wheat and Falked Oats but I’ve used those in a few recipes too. We can toss some of these in a recipe too. 

Honey Malt – a unique malt produced by the Gambrinus Malting Corporation, a small malting company in Armstrong, British Columbia, Canada. The result is an intense malt sweetness free from roasted or astringent flavors, with a characteristic honey-like flavor and golden color. It really doesn’t compare to any other malt. Its unique qualities and sweet maltiness make it a perfect specialty malt in many styles. It can be used for up to 10% of the grist but the flavor can become assertive at higher usage rates. 20-30°L

Belgian Biscuit® Malt is a unique lightly toasted malt that contributes a slew of warm, earthy, toasted malt flavors and aromas. It promotes a light to medium garnet brown color and imparts a toasty finish to the beer with complex nutty flavors and an aroma of baking bread. 24.5°L

Victory Malt ® is Briess’ biscuit style malt, lightly roasted to bring out the nutty, toasty, and biscuit flavors and aromas associated with baking bread. It’s an excellent malt for adding a layer of dry toasted complexity and a russet brown color to a wide range of beer styles. Use in small amounts to add a touch of warmth to light ales or lagers, or use in larger amounts (up to 25%) in darker beers to bring out more of the toasted biscuit flavors. 28°L

Briess Aromatic Malt – Beginning slightly sweet and delivering an array of toasted flavors, this aromatic malt is smooth and clean with a slightly dry finish. Contributes light brown and orange color as well as an intensely malty flavor in any beer.

A European-style Munich Malt that provides, clean, intensely malty flavor. Typically used in Oktoberfest, Bock, or Belgian style beers, this malt is a fantastic complement to any beer needing a more malty flavor and aroma.

Rahr White Wheat Malt – domestic wheat malt from Rahr Maltings, in Shakopee MN. It’s a great base malt for any style wheat beer. It has a doughy, malty, bready flavor and aroma, with white wheat having a slightly milder wheat flavor than red wheat. 3°L

Rahr Red Wheat Malt – 3-3.5° L. This American wheat malt is made from hard red winter wheat and has a slightly fuller, richer taste than normal wheat malt. Use up to 5% for head retention, or up to 50% for a wheat beer.

Mecca Grade Shaniko (White Winter Wheat) Malt – Mecca’s white winter wheat “Shaniko,” provides your beer a super-rich and creamy cloud of flavor. Perfect for hazy IPAs and wheat beers, Shaniko (pronounced -\shA·nih·kO\) tastes like cookie dough right off the spoon.

Mecca Grade Opal 44 (Caramelized, Toffee) Malt – Opal 44 is your next secret ingredient. Sweet, moderately-toasted, with hints of chocolate; it’s wort is reminiscent of homemade almond roca. The typical usage rate is 2.5 – 5%, but at 44 DP, it can be used up to 100%. 33.0°L

Mecca Grade Opal 22 (Graham, Cocoa) Malt – Opal 22 packs in heaps of lightly-toasted, graham and chocolate flavor – just think: S’mores around the campfire minus the marshmallow. Use anywhere from 0-100% to add even more depth to your grain bill. The typical usage rate is 2.5 – 10%, at 70 – 80 DP, it can be used up to 100%. 15.3°L

Mecca Grade Metolius (Munich-style) Malt – This munich-style malt produces a deep orange & brown color, this malt is the superior choice for brewing traditional styles like Bocks and Munich lagers. Metolius (pronounced – \met·OLE·ee·us\) – imparts a robust and warming malt profile that tastes exactly like a liquid, toasted, graham cracker. 8.7°L

Mecca Grade Vanora (Vienna-style) Malt – This Vienna- style malt shines in Vienna, Oktoberfest, and Marzen beers. Vanora (pronounced – \vuh·nor·uh\) is a high-kilned malt that is aromatically-rich, contributing slight walnut flavors and deep, golden hues to your beer. 6.0°L

Mecca Grade Lamonta (American Pale) Malt – This American Pale malt is the new standard for brewing pale ales and British specialty beers. Lamonta is a remarkable and complex North American craft malt that is golden, sweet, and slightly biscuity. 2.8°L

Mecca Grade Rimrock (Vienna-Style Spring Rye) Malt – Grassy? Spicy? It’s time to toss those over-used flavor descriptors to the wayside and experience malted rye that is in a class of its own. Rimrock is gently-kilned to a rich orange hue and has a warm bread flavor with notes of graham and honey. This rustic malt has a slight aromatic and herbal character that will remind you of the High Desert frontier.

Cookie Malt – Viking Malt – 19.3 °L – Shortbread cookies, fresh biscuits, toasted bread, and grape nuts are used to describe Viking Cookie Malt. Perfect for building layers of flavor in malty beers. Closest equivalent from other malt houses would be biscuit malt but we think it is softer with more depth of flavor. One commercial brewery swears by it for their Pastry Stout. Typical dosage rate of Cookie Malt is normally under 20%.

Abbey Malt® – Weyermann® Specialty Malts – 18 °L – Weyermann – Abbey Malt® can be used for a wide variety of beers, but most commonly recommended for Abbey ales, Trappist beers, and a full range of Belgian style beers, including lambics and fruited beers. This highly friable base malt has pronounced malty aromas and assertive flavors of honey, nuts, and hints of chocolate. Recommended use up to 50% of your grain bill

Red Ale Malt – Viking Malt – 26.8 °L – Viking Malt – Viking Red Ale Malt is aromatic malt rich in melanoidins. It is recommended for dark beers to enhance reddish color and aroma. A special malting program is used to ensure the right flavor and aroma through controlled Maillard reaction. Flavor of Red Ale Malt is malty and bitter but also roasted and nutty flavors can be found with long lasting linger. Red Ale Malt is also slightly acidic. The amylolytic activity of Red Ale Malt is low.

Red Ale Malt is strongly aromatic malt, with coloring capability. It is ideal for special ales like APA, IPA, Red Ale and Dark Lagers. Recommended usage is up to 20% of the grist.

CaraRed® Malt – Weyermann® Specialty Malts – 19.5 °L – Weyermann® – For any beer in which a reddish color is desired, such as Scotch Ales, Browns, and Bocks. It also provides a full body and a nice, malty aroma to the beer.

CaraAroma® Malt – Weyermann® Specialty Malts – 50.5 °L – Weyermann® – Helps to build the body of a beer, while also adding an improved malt aroma. A great specialty malt to be used in stouts, porters, and bocks.

Carapils Malt – Briess Malting – 1.7 °L – Carapils adds body, mouthfeel and improves head retention by adding dextrines, proteins, non-starch polysaccharides, and other body-building compounds into your wort. Carapils is usually used at a level of 5% or less of your total all-grain malt bill. However it can be used at a higher rate in special cases, say if you are making a Session IPA, and are trying to simulate a higher gravity beer. Because of its extremely light color and neutral flavor it won’t have much affect on the final color or flavor of your beer. Carapils belongs to a category of malts labeled as Dextrine, sometimes Dextrin, malts. We mention this because you might see either of these names in your recipe.

CaraFoam® Malt – Weyermann® Specialty Malts – 2.2 L – Weyermann® – CaraFoam® contributes the same to your beer as CaraPils® does – body, etc – but with a slightly sweet flavor. A few breweries are switching to this malt in place of CaraPils®. Definitely lends a more interesting flavor.




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