Specialty Malts

These malts are produced in similar ways to base malts except they are kilned at higher temperatures once they are dry and have a very low moisture content. Resulting with a malt that is darker in color, having sweeter flavors and fewer fermentables but, still retains some of its enzymatic capabilities.


Vienna Malt (Lightly kilned)	Vienna is a rich, aromatic malt that will lend a deep color and full flavor to your finest Vienna or Märzen beers. It has sufficient enzyme power for use as 60 to 100% of total mash.
Münich Malt (Domestic)	A little darker than German Münich malt and adds a deeper color and fuller malt profile. Great for Dark and amber lagers, blend Münich with German Pils or Domestic 2 Row at the rate of 10 to 60% of the total grain bill.
Victory Malt (Aroma & flavor malt)	A unique, lightly roasted malt that provides a warm biscuity/toasted character to Ales and Lagers. Use 5 to 15 % to add a fuller flavor and aroma to Ales, Porters and full flavored, dark Lagers where a bigger malt character is desired without crystal malt sweetness.
German Vienna Malt (Weiner)	German Vienna is high in diastatic power, meaning you can use it as 100% grain bill for a fuller, deeper malt flavor and aroma.
Münich Malt (Munchener)	A true Münich variety that has undergone higher kilning. This Münich still retains sufficient enzymes for 100% of the grain bill, or it can be used at a percentage of the total malt content for its full, malty flavor and aroma.
Aromatic (Mildly Kilned)	Used at rates of up to 10%, Aromatic malt will lend a distinct, almost exaggerated malt aroma and flavor to the finished Ales and Lagers. Aromatic malt also has a rich color and is high in diastatic power for aid in starch conversion. D/C Aromatic malt. As the name suggests, adds aromatics to a beer.
Biscuit Malt (Pale Roast)	Biscuit is a unique malt thats lightly roasted, lending the subtle properties of black and chocolate malts. Used at the rate of 3 to 15 %, it is designed to improve the bread & biscuits, or toasted flavor and aroma characteristics to Lagers and Ales.
Rauch Malt	German malt is smoked over a beechwood fire for a drier, sharper, obvious more wood-smoked flavor. Imparts a distinct smoked character for German Rauch beers.
Peated Malt	Smoked over peat moss for a soft sweet, earty smoked character. Imparts a soft peaty smoke flavor for strong Scottish ales.
Unmalted Wheat (Domestic)	Used in Wit biers at 45% of grist and in Lambics at 30%. Contributes a permenant starch haze to the beer. Unmalted wheat has a more intense wheat flavor than malted versions.
Belgian Unmalted Wheat	Key ingredient in Belgian ales and witbiers. Mashed with high diastatic malts at up to 50% for a rich, grainy high protein "double shine" and earthy, bread flavor only obtained by the use of unmalted wheat berries.