A high quality American pale malt. Highly modified and suitable for simple infusion mashes. A protein rest is recommended for improved clarity.

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A highly modified base malt with more diastatic power to convert mashes which contain a large percentage of adjuncts. Also has more husk material than 2 row pale which reduces the risk of stuck sparges when using huskless grains like wheat or rye. Since it is high in protein its use can result in increased break and haze. A protein rest is suggested.

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This malt is fully modified and a protein rest can be negated when using this malt as the base of a recipe. Use as the base malt for bitters, pale ales, IPA's, porters, stouts, Scottish ales, barleywines, and other similar styles.

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A fine quality British 2-row pale malt. It is well modified and best results come from a single temperature infusion mash. Use for any British ale or for any American micro brewed beers inspired by British beer styles.

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Pale malt is fully modified and is easily converted by a single-temperature mash. This is the preferred malt foe ales of all types. This malt is interchangeable with British ale malt.

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Highly modified, this malt can be used up to 100% of grist. Particularly well suited for Belgian ales and light lagers.

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Munich I malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma, and an orange-amber color. Low diastatic power makes this malt unsuitable for use with adjuncts.

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This is one of the finest European pilsner malts available to the home brewer. Lagers made from this malt have a bright, clean, full-bodied character.

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Typical top-fermented aroma produces superb slimmer more sprightly wheat beers with aromas appropriate for the style. Use for kolsch, altbier, wheat beer, hefeweizen, and low alcohol beers.

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A domestic wheat malt that can be used for up to 50% of a grain bill. This malt adds body and head retention. Rice hulls are recommended for large additions of wheat malt to prevent stuck fermentations.

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