Brewer's Friend Home Brewing Software

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. 

General Info

• Malt Type: Base
• Grain Origin: North America
• Wort Color: 1.7-2.0 °Lovibond (3.0-3.9 EBC)
• Protein: 11.0-12.0%
• Moisture: 4.0% max.
• Extract (dry): 80.0% min.
• Diastatic Power:
• Usage: 100% max.

Styles

• Any - All

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.

General Info

• Malt Type: Lightly Kilned / Toasted Malt
• Origin: Belgium
• Variety: 6-row winterbarley
• 47 – 70 EBC, Lovibond: 18-27
• Extract : 70%
• Moisture: 4.5%
• Total Protein :11.5%
• Flavors: Nutty, Toasty, Bread...y, Bisctuit...y

Styles

• IPAs
• Nut Brown Ales
• Any Beer where a Nutty Addition would be nice

2 Row Caramel 10L Malt is gently cooked during the malting process. Why? Cooking kicks off the enzymatic conversion of starches into fermentable sugars and ensures some of the sugar will survive the yeast making for a sweeter finished beer. Imparting a candy like sweetness, mild caramel tones and a golden color while improving mouth feel and retention, use this in balanced Pislner, Dark Ales, Porters or Stouts.

General Info

• Malt Type: Crystal/Caramel
• Grain Origin: North America
• Wort Color: 10 °Lovibond
• Protein:
• Moisture: 7.0% max.
• Extract (dry): 77.0% min.
• Diastatic Power: 0 °Lintner
• Usage: 15% max.

Styles

• Pilsners
• Dark Ales
• Porters
• Stouts