Brewer's Friend Home Brewing Software

This is a great choice for a 2-Row base malt that is grow right here in America, Montana to be specific. The malt works well with single infusion mashes and has no problem handling adjuncts.

General Info

• Color: 1.8
• Potential: 1.038
• Yield: 82%
• Moisture: 3.5%
• Diastatic: 84 (min) 96 (max)
• Protein: 4%

Styles

• Any - All

White wheat malt is one of the many taste of spring. Softer than red wheat and easier to mill, White Wheat Malt is one of the malts adding the characteristic haze you find in Belgian White Beers, and wheat beers.

General Info

• Malt Type: Base
• Grain Origin: North America
• Wort Color: 3.0-3.5 °Lovibond (6.4-7.9 EBC)
• Protein: 12%
• Moisture: 4.5% max.
• Extract (dry): 85.0% min.
• Diastatic Power:
• Usage: 50% max.

Styles

• Belgian White Beers
• Wheat Beers

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

Created at Yakima Chief Ranches, this hop provides both bittering and hop aromas and improves the flavoring of other hops while producing a mellow pine and citrus flavor. This hop is great in American Ales and IPAs.

Flavor Profile

• Passionfruit
• Pine
• Earth
• Citrus

Typical Alpha Acid: 12.0%-14.0%