Barley flakes add a rich, grainy flavor, and are often used to produce beers with increased body and head retention.  They can also increase the potential for haze in the beer.  Use up to 20%.

Specialty malt

50 lovibond, Briess Malting

A highly malted barley that lends a biscuit character. Adds much desirable flavor to English ale styles. Will impart a reddish hue.

FLAVOR & COLOR CHARACTERISTICS

• Malt Style: High Temp Kilned Malt / Munich Malt

• Flavor: Very smooth with an intense maltiness

• Color: Deep golden with orange hues

•

CHARACTERISTICS / APPLICATIONS

• European-style dark Munich Malt that provides clean, Bock-style, Belgian-style or any beer needing a more malty flavor and aroma

• Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row Malting Barley varieties

• 5-15% Any style needing an enhanced malty flavor and aroma

• Up to 50% Bock/Doppelbock style beers for an exaggerated maltiness

Specialty malt

Specialty malt

Malt Style: Base / Specialty Malt

• Flavor: Slightly malty and sweet with a subtle toasty note

• Color: Contributes rich golden hues

CHARACTERISTICS / APPLICATIONS

• Use as a base malt or high percentage specialty malt

• Typical style inclusion would be Mild Ale, Brown Ale, Belgian Ale, and Barley Wine

• Slightly darker with a higher dextrin level than Pale Ale Malt

• Will lend a higher residual maltiness / mouthfeel

• Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties

• 10-25% Any style needing an enhanced malty flavor and aroma

• Up to 50% Bock/Dopopelbock style beers for an exaggerated maltiness

FLAVOR & COLOR CHARACTERISTICS

• Style: Roasted Barley (unmalted)

• Flavor: Coffee, sharp flavor which is characteristic of Stout and some Porters.

• May be used with Black Malt to brew a Stout with more color and less intense Roasted Barley flavor notes.

• Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color.

• Impacts foam color

• 3-7 % Contributes coffee flavor to Porter and Stout

Specialty malt

Use in all beer styles for color adjustment. Primarily for Stouts and Porters for that deep black color and toasty character. Adds an astringent bite at larger quantities. Used in low proportions, black patent malt will add color to beers without a significant flavor impact. At a slightly higher rate, it will contribute dark, roasted flavors; overuse will lend an ashy flavor.

Avg. Lovibond: 500+

Country of origin: USA

Specialty malt

Specialty malt

FLAVOR & COLOR CONTRIBUTIONS

• Malt Style: Caramel Malt (Roasted)

• Flavor: Candy-like sweetness, mild caramel

• Color: Contributes golden hues

CHARACTERISTICS / APPLICATIONS

• Briess Caramel Malts are roaster produced. Roasters, rather than kilns, make the fullest flavored and best performing Caramel Malts. Briess roasters are efficient drum roasters that have been custom designed and engineered to roast malt and barley. These customized drum roasters allow for the application of significantly higher temperatures to green malt. This is a must for the true crystallization of sugars and development of unique flavors, colors and physical properties only associated with the glassy, crystallized sugars of Caramel Malt.

• Caramel Malts are characterized by a glassy endosperm with varying degrees of sweet flavor ranging from light caramel to toffee to burnt sugar. Typical color range of Caramel Malts is 10º to 120º Lovibond.

• A distinguishing characteristic of Caramel Malts is their ability to improve foam development and stability and enhance viscosity due to non-fermentable structures they contribute to beer.

• 3-7% For balance in Pilsners

• 5-10% California Common Beer, Doppelbocks and Dark Lagers

• 5-15% Vienna, Marzen and Oktoberfest

• 10-15% Bitter Ales, Pale Ales, Mild Ales, Strong Ales and Belgian Ales

• 5-15% Certain styles of Brown Ales, Scotch Ales, Stouts and Porters

FLAVOR & COLOR CONTRIBUTIONS

• Malt Style: Caramel Malt (Roasted)

• Flavor: Pronounced Caramel, Burnt Sugar, Raisiny, Prunes

• Color: Contributes red to deep red hues

CHARACTERISTICS / APPLICATIONS

• Briess Caramel Malts are roaster produced. Roasters, rather than kilns, make the fullest flavored and best performing Caramel Malts. Briess roasters are efficient drum roasters that have been custom designed and engineered to roast malt and barley. These customized drum roasters allow for the application of significantly higher temperatures to green malt. This is a must for the true crystallization of sugars and development of unique flavors, colors and physical properties only associated with the glassy, crystallized sugars of Caramel Malt.

• Caramel Malts are characterized by a glassy endosperm with varying degrees of sweet flavor ranging from light caramel to toffee to burnt sugar. Typical color range of Caramel Malts is 10º to 120º Lovibond.

• A distinguishing characteristic of Caramel Malts is their ability to improve foam development and stability and enhance viscosity due to non-fermentable structures they contribute to beer.

• 1-3% For balance in Pilsners

• 5-10% California Common Beer, Vienna, Marzen and Oktoberfest

• 5-15% Doppelbocks, Dark Lagers and Barley Wine

• 5-15% Certain styles of Brown Ales, Scotch Ales, Stouts and Porters

The

Specialty malt

FLAVOR & COLOR CONTRIBUTIONS

• Malt Style: Caramel Malt (Roasted)

• Flavor: Candy-like sweetness, rather than kilns, make the fullest flavored and best performing Caramel Malts. Briess roasters are efficient drum roasters that have been custom designed and engineered to roast malt and barley. These customized drum roasters allow for the application of significantly higher temperatures to green malt. This is a must for the true crystallization of sugars and development of unique flavors, colors and physical properties only associated with the glassy, crystallized sugars of Caramel Malt.

• Caramel Malts are characterized by a glassy endosperm with varying degrees of sweet flavor ranging from light caramel to toffee to burnt sugar. Typical color range of Caramel Malts is 10º to 120º Lovibond.

• A distinguishing characteristic of Caramel Malts is their ability to improve foam development and stability and enhance viscosity due to non-fermentable structures they contribute to beer.

• 3-7% For balance in Pilsners

• 5-10% California Common Beer, Doppelbocks and Dark Lagers

• 5-15% Vienna, Marzen and Oktoberfest

• 10-15% Bitter Ales, Pale Ales, Mild Ales, Strong Ales and Belgian Ales

• 5-15% Certain styles of Brown Ales, Scotch Ales, Stouts and Porters

Specialty malt

FLAVOR & COLOR CONTRIBUTIONS

• Malt Style: Caramel Malt (Roasted)

• Flavor: Sweet, Toffee

• Color: Contributes golden hues

CHARACTERISTICS / APPLICATIONS

• Briess Caramel Malts are roaster produced. Roasters, rather than kilns, make the fullest flavored and best performing Caramel Malts. Briess roasters are efficient drum roasters that have been custom designed and engineered to roast malt and barley. These customized drum roasters allow for the application of significantly higher temperatures to green malt. This is a must for the true crystallization of sugars and development of unique flavors, colors and physical properties only associated with the glassy, crystallized sugars of Caramel Malt.

• Caramel Malts are characterized by a glassy endosperm with varying degrees of sweet flavor ranging from light caramel to toffee to burnt sugar. Typical color range of Caramel Malts is 10º to 120º Lovibond.

• A distinguishing characteristic of Caramel Malts is their ability to improve foam development and stability and enhance viscosity due to non-fermentable structures they contribute to beer.

• 3-7% For balance in Pilsners

• 5-10% California Common Beer, Doppelbocks and Dark Lagers

• 5-15% Vienna, Marzen and Oktoberfest

• 10-15% Bitter Ales, Pale Ales, Mild Ales, Strong Ales and Belgian Ales

• 5-15% Certain styles of Brown Ales, Scotch Ales, Stouts and Porters

Specialty malt

FLAVOR & COLOR CONTRIBUTIONS

• Malt Style: Caramel Malt (Roasted)

• Flavor: Sweet, Toffee

• Color: Contributes golden hues

CHARACTERISTICS / APPLICATIONS

• Briess Caramel Malts are roaster produced. Roasters, rather than kilns, make the fullest flavored and best performing Caramel Malts. Briess roasters are efficient drum roasters that have been custom designed and engineered to roast malt and barley. These customized drum roasters allow for the application of significantly higher temperatures to green malt. This is a must for the true crystallization of sugars and development of unique flavors, colors and physical properties only associated with the glassy, crystallized sugars of Caramel Malt.

• Caramel Malts are characterized by a glassy endosperm with varying degrees of sweet flavor ranging from light caramel to toffee to burnt sugar. Typical color range of Caramel Malts is 10º to 120º Lovibond.

• A distinguishing characteristic of Caramel Malts is their ability to improve foam development and stability and enhance viscosity due to non-fermentable structures they contribute to beer.

• 3-7% For balance in Pilsners

• 5-10% California Common Beer, Doppelbocks and Dark Lagers

• 5-15% Vienna, Marzen and Oktoberfest

• 10-15% Bitter Ales, Pale Ales, Mild Ales, Strong Ales and Belgian Ales

• 5-15% Certain styles of Brown Ales, Scotch Ales, Stouts and Porters

Specialty malt

FLAVOR & COLOR CONTRIBUTIONS

• Malt Style: Caramel Malt (Roasted)

• Flavor: Pronounced Caramel, Slight Burnt Sugar, doctor Raisiny

• Color: Contributes red to deep red hues

CHARACTERISTICS / APPLICATIONS

• Briess Caramel Malts are roaster produced. Roasters, rather than kilns, make the fullest flavored and best performing Caramel Malts. Briess roasters are efficient drum roasters that have been custom designed and engineered to roast malt and barley. These customized drum roasters allow for the application of significantly higher temperatures to green malt. This is a must for the true crystallization of sugars and development of unique flavors, colors and physical properties only associated with the glassy, crystallized sugars of Caramel Malt.

• Caramel Malts are characterized by a glassy endosperm with varying degrees of sweet flavor ranging from light caramel to toffee to burnt sugar. Typical color range of Caramel Malts is 10º to 120º Lovibond.

• A distinguishing characteristic of Caramel Malts is their ability to improve foam development and stability and enhance viscosity due to non-fermentable structures they contribute to beer.

• 1-3% For balance in Pilsners

• 5-10% California Common Beer, Vienna, Marzen and Oktoberfest

• 5-15% Doppelbocks, Dark Lagers and Barley Wine

• 5-15% Certain styles of Brown Ales, Scotch Ales, Stouts and Porters

The

Specialty malt

Specialty malt

FLAVOR & COLOR CHARACTERISTICS

• Malt Style: Caramel Malt

• Flavor: Caramel, malty

• Color: Amber to red hues

CHARACTERISTICS / APPLICATIONS

• 2-Row malt.

• Excellent in IPA’s, Pale Ales, Oktoberfests and Porters.

Specialty malt

FLAVOR & COLOR CHARACTERISTICS

• Malt Style: Dextrine

• Flavor: None

• Color: None

CHARACTERISTICS / APPLICATIONS

• Very unique dextrine-style malt that adds body, foam retention and beer stability without influencing color or aroma

• Use to upgrade all types of beer, including light colored beers

• The non-fermentables in Carapils® Malt are very advantageous in balancing body and flavor of dark colored beers

• May be used with or without other specialty malts.

• Carapils® Malt has the full glassiness of a caramel malt without color and flavor.

• Carapils® Malt is devoid of enzymes and can be steeped in hot water or mashed.

• Carapils and Cara-Pils are registered trademarks of Briess Industries, Inc.

• Low usage rates of 1-5% will help achieve desired results

Produced using cherry wood and a proprietary smoking process. Contributes a smooth, sweet, smoky flavor.

FLAVOR & COLOR CHARACTERISTICS

• Malt Style: Smoked Malt

• Flavor: Intense smoke flavor Smooth Sweet

• Aroma: Smooth smoke

CHARACTERISTICS / APPLICATIONS

• Briess Smoked Malt is produced using cherry wood.

• The result is a unique, enzyme-active specialty malt that contributes an intense smoke, smooth, sweet, smoky flavor.

• Use in a variety of beer styles to develop complexity or rich, robust smoky flavor:

o Scottish Ales

o Smoked Beer

o Porters

o Bamberger Beer

o Rauch Bock

Usage Rates:

• 5-10% Noticeable smoke character in lighter styles such as Scottish Ales and Oktoberfests

• 10-20% Pronounced smoke character in lighter styles like Scottish Ales and Oktoberfests

• 30-60% Noticeable to pronounced smoke character in darker styles like Stouts and Porters

• Briess Smoked Malt delivers intense smoked flavor. We recommend limiting usage to 60% of the grist.

5.0 Lovibonds

Specialty grains

Specialty malt

Lovibond: 350

Flavor: Rich roasted coffee, Stouts, Brown Ales, and other dark beers.

Specialty malt

0.8 Lovibond

Pregelatinized. Using Yellow Corn Flakes as an adjunct produces a lower color in the finished beer without lowering the original gravity.Yellow Corn Flakes produce a beer with a mild, sovaldi less malty flavor. Yellow Corn Flakes produce a drier, more crisp beer.

Bitterless black malt that can be used in any recipe calling for debittered black malt. Midnight Wheat Malt is the smoothest source of black color of any malt available. Subtle and smooth with no bitter, dry flavors or aftertaste. Midnight Wheat starts slightly sweet, hints of roasted flavor, finishes exceptionally clean. An excellent malt for color with subtle, smooth flavor for Black IPAs, dark wheat beers and Schwarzbier. Use up to 10% for deep color plus mild, smooth flavor in porters and stouts. Deep color with mild roasted/chocolate/coffee flavors.

550 Lovibonds

Specialty grains

Specialty malt

Lovibond: 300 Unique

Flavor: Coffee, intense bitter, dry

Characteristics/Applications: Contributes color and rich, sharp flavor characteristic of Stouts and some Porters. Impacts foam color.

Specialty malt

Lovibond: 28

Flavor: Toasty, biscuity, baking bread, nutty, clean Biscuit Malt.

Well suited for Nut Brown Ales & other dark beers. Its clean flavor makes it equally well suited for ales and lagers alike. Use in small amounts to add complexity to lighter colored ales and lagers.

 Specialty malt

Color: 50 EBC / 19.3°L

Features: Unique and very special Belgian malt. Lightly kilned, brown ales and porters.

Characteristics:  Château Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Château Biscuit malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of Black and Chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.

Specialty malt

Color: 300 EBC / 113.7°L

Features:  Very special Belgian dark malt, dubbels, porters, brown ales, doppelbocks.

Characteristics:   Is used to produce a deep red to dark brown-black color and fuller body. Unique flavor and aroma. Gives much color and raisin-like flavor. Imparts a rich malty taste and a hint of nut and plum flavor. May substitute Chocolate and Black malt if bitterness is not desired.

Crisp Pale Chocolate Malt is a light-roasted specialty malt. Lighter in color and milder in taste than regular chocolate malt, but also some of the heavier flavor of darker roasted malt. Small quantities can be used to add color to dark beers. Larger quantities will add strong flavor and color, excellent in porters, browns and stouts.  200 – 240 °L

Specialty malt

Lovibond: 2.5

Flavor: Oat

Pregelatinized. Use 5-25% of the total grist for an Oatmeal Stout. Use a small percentage in Belgian Wit Beers.

Specialty malt

Lovibond: 1.0

Flavor: None

Pregelatinized. Briess Rice Flakes produce a light, clean and crisp characteristic to the finished beer. Use up to 40% as a cereal adjunct in the total grist.

Specialty malt

Lovibond: 3.0

Flavor: Rye

Pregelatinized. Rye Flakes contribute a very clean, distinctive rye flavor. Use to to 40% as a cereal adjunct in the total grist to create rye Beer. Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes..

Pregelatinized, Red Wheat Flakes can be used in place of Wheat Malt to make Wheat Beer. Flakes will yield a different flavor profile than Wheat Malt. Use in the production of Belgian Wit Beers. Use up to 40% as a cereal adjunct in the total grist. Use 0.5-1.0% to a standard brew to increase foam stability. Contributes less color than wheat malt and increases foam and head retention.

2.0 Lovibonds

Suggested Styles:

Belgian Wheats

American Wheats

Dunkelweizen

Wits

Hefeweizen

Krystalweizen

Specialty malt

Specialty malt

This malt is similar in style to German “brumalt”, porters, and stouts.

Flavor contributions: honey-like, sweet

Lovibond:  15 - 20

Made from green malt. Imparts a dark roasted flavor and bitterness to beer. Works great in older styles of English ales such as brown ales and mild stouts and porters.

60-70 Lovibond

Brown Ales

Porter

Other dark beer styles.

Specialty malt

Specialty malt

Color EBC:  400

Color Lovibond:  150.6

Max Moisture: 4% ‘

Coffee’ notes for stouts and porters.  Smooth mouth-feel.