Base Malts

The basis for nearly every beer recipe, they usually compose a greater percent of the total grain bill. This is due to its higher diastatic power, the ability to convert complex starches into fermentable sugars.


2-Row Pale Malt (Domestic)	A variety of malt that forms two seed rows along the stem on the grain head. Well modified with a high diastatic power allows mashing with up to 35% grain adjuncts. Because it is fairly neutral 2-Row makes an excellent base malt and is known as the "workhorse" of many recipes. Greater starch per weight ratio than 6-Row. Protein rest recommended to avoid chill-haze. Also know as Klages.
6-Row Pale Malt (Domestic)	This malt variety forms six distinct seed rows on the grain head. Very high diastatic power allows mashing with up to 60% grain adjuncts, great if added diastatic strength is needed in a recipe. 6-Row also has greater husks per weight ratio than 2-Row. Protein rest recommended to avoid chill-haze.
German Pale Malt (2-Row, Pilsner Malt)	A quality German two row malt. Produces a smooth, grainy flavor. Best for German Lagers and Alt Beers.
English Pale Malt (British 2-Row)	Fully modified British malt, easily converted by a single temperature mash. Preferred by many brewers for authentic English ales. This malt has undergone higher kilning than Domestic 2 Row and is lower in diastatic power so keep adjuncts at a lower percentage.
Belgian Pils (European 2-Row)	This is an excellent base malt for many styles, including full flavored Lagers, Belgian Ales and Belgian Wheat beers.
Wheat Malt (Domestic)	Use to make wheat and weizen beers at 40-60% for wheat and 35-65% for Bavarian weizens. Small amounts at about 3-6 % aid in head retention to any beer without altering final flavor. Use with a highly modified malt to insure diastatic enzymes. Protein rest highly recommended due to very high protein content.
Weizen (German Wheat Malt)	German Wheat malt is the basis for Weiss, Weizen and Berliner Weiss beers. Blended in proportions of 20 to 70% with pale malts.