Developed in Cambridge by Dr.Bell, Pale Maris Otter is 2 row winter barley perfect for British Ales. Developed in order to preserve the traditional flavors found in British Ales of all sorts Pale Maris Otter offer a rich, slightly nutty flavor with an orange tinted wort.
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Easily tempered with black or chocolate malts, Roasted Barley has the intense bitterness and dry, coffee flavors that really compliments a stout.
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Biscuit Malt is aptly named. Contributing a warm bread/biscuit flavor and garnet brown color, this malt must be mashed with other malts containing an excess of diastatic power. Use 5-10% max.
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Special B is the darkest of the dark malts from the land of all things beer, Belgium. Producing dark fruit flavors akin to raisins, cherries, ans plums, this is a great malt to use in lower percentages. Less than 5% will provide an excellent color addition while greater than 5% will contribute a dark black/brown color and fuller body.
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At 1-10% of your overall grain bill 2 Row Chocolate Malt makes produces a fantastic warm brown colors and light chocolate flavor to your finished brew.
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Perfect for Vienna-style lagers and Belgian Abbey Ales, this 2-Row caramel malt adds soft caramel, toffee, and malty flavors. Drum kilned by the masters at Briess Malts and Ingredients Company for an even roast.
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Acidulated Malt is typicall used at 1 to 10% to lower mash and wort pH. Great for brewing pilsner with soft water and also recommended for hefeweizen mashes.
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A pleasant floral aroma and sweet taste makes 2 Row Malt perfect for any beer style. Darker than most lager malts but lighter than most pale ale malts 2 Row Malt is American grown and American malted. This is one of our favorite brewing malts, perfect for a variety of brews.
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