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|
Name of Grain |
Dominant Characteristic |
Price per Pound |
| BASE MALTS | ||
|
Great Western American 2-row malt |
Clean, average malt, mid-modified, used by many brewers as an all-purpose grain |
75 cents/pound $30.00/50 lbs |
Breiss American Pacific Northwest Pale Ale malt |
slightly darker than the regular American 2-row, this grain is great for any richer, maltier microbrew style that you are trying to produce. It has more of the malty, nutty English-style flavors, at a very economical American price. |
75 cents/pound $30.00/50 lbs |
|
Gambrinus (Canadian) Pale Malt |
uses high percentage of Harrington malts, richer flavor than American - good taste and less expensive than imported |
Available upon request |
|
Gambrinus (Canadian) ESB Malt |
slightly darker roast than the previous malt, this is meant for rich, full-bodied ESB's and IPA's, but can be used for any full-bodies malty beer |
Available upon request |
|
Hugh Baird (English) Pale Ale malt |
true Maris Otter English malt - the Cadillac (or Mercedes Benz!) of pale malts, known for its rich bready,biscuit flavors |
$1.15/pound $49.00/55 lbs |
|
Crisp (English) Maris Otter Palemalt |
another true supplier of Maris Otter pale malt - known for its rich, bready character - great for all English ales |
$1.15/pound $49.00/55 lbs |
Simpson's (Scottish) Golden Promise |
a highly-requested, highly sought-after base malt -- it is finally available!! a very nutty tasting, rich malty hearty taste - great for dark beers, Scottish-styles, and ambers -- this is a very plump grain that should give you higher than normal extraction rates, as well as a tremedous flavor. Rumored to be used in Pelican Brewery, on the Oregon Coast. |
$1.15/pound $49.00/55 lbs |
German (Weyermann or Best Malz) Pilsner malt |
a clean, malty crisp flavor, this is the classic grain for German-style pils, or any lager-like beer that you are trying to create. |
$1.10/pound $44.95/55 lbs. |
|
Belgian/French (Malto-Franco Belges) Pilsner malt |
clean, crisp and malty -an all-purpose grain for those that do not like the breadiness of the English malts - this is almost mandatory for lagers and all clean, crisp ales |
$1.10/pound $44.95/55 lbs. |
| Belgian (Castle) Pilser Malt | The classic Belgian pilsner malt - used to be DWC before it was bought out by Castle. Excellent clean malt. | $1.10/pound $44.95/55 lbs. |
| WHEAT MALTS | ||
|
Breiss American (domestic) Wheat Malt |
good all-purpose white wheat malt - low to mid-modified, so it needs a protein rest for full proper conversion |
75 cents/pound
$30.00/50 lbs |
|
Belgian/French (Malto Franco Belges) Wheat malt |
a high-modified wheat malt that needs no protein rest! Need I say more?? |
Special Order |
|
German (Best Malz) Wheat malt |
mid-modified, but the true German wheat from the land that made wheat beers famous |
$1.10/pound $44.95/55 lbs. |
|
Name of Grain |
Dominant Characteristic |
Price |
|
German (Best Malz) Vienna Malt (4L) |
soft and delicate, this is great for adding in maltiness without caramel or strong roasty flavors - color addition is a wonderful deep gold | $1.15/pound $44.95/55 lbs. |
|
German (Best Malz) Munich malt (7L) |
the best-tasting Munich malt available - this adds a rich malty backbone and lots of amber/red colors - great aroma as well |
$1.15/pound $44.95/55 lbs. |
|
American (Great Western) Dark Munich malt (20L) |
better suited for extract beers than for all-grains, this is a darker Munich than one is likely to find elsewhere |
$1.15/pound $44.95/55 lbs. |
|
German Melanoidin Malt (30L) |
a wonderful specialty malt - I use it often - it adds melanoids which are usually only produced from decoction mashes - melanoids are RICH tasting compounds that lovers of big, malty beers will love even more |
$1.50/pound $54.95/55 lbs. |
| German (Weyermann) CaraRed | a malt-building grain that imparts a deep red color. Not as caramel-tasting as crystal malts, | $1.50/pound $65.95/55 lbs. |
All of our Specialty Malts, listed below, are $1.50 per pound, imported or domestic. If you find a cheaper price on any grain anywhere in the Portland area, let us know - we will beat it by 10% guaranteed. One pound, ten pounds or fifty pounds - we will beat all local pricing by 10% (or more!) (Please see Kevin at the store for complete details...)
Fifty pound bags of Domestic Specialty Grains are $55.00.
Fifty-five pound bags of Imported Specialty Grains are $65.95.
|
Name of Grain |
Dominant Characteristic |
|
American Dextrin Malt (Carapils) (3L) |
body-building grain, adds little to flavor, but helps with "richness" and head-retention |
|
American crystal malt, (comes in 10, 20, 40 60, 80 and 120 degrees Lovibond) please specify when ordering |
the higher the number, the darker the roast and the more color and caramel flavor gets added to your beer |
| German (Weyermann) CaraHell | a very light German crystal malt |
|
Belgian (DWC) CaraVienne (22L) |
a great Belgian crystal malt - soft and malty, slightly fruity |
|
Belgian CaraMunich (65L) |
a great crystal for winter ales and hearty rich porters, etc. My favorite, I add it to many "big" flavored beers - fruity and caramel-tasting |
|
English (Hugh Baird) Crystal malt (50L) |
very aromatic and rich, almost perfumy with the smell and taste of roasty caramel - very nice |
|
Belgian (DWC) Special B (130L) |
a cross between a dark crystal and a chocolate malt - use sparingly, has a strong raison flavor but adds a great complexity to full-tasting beers |
|
Name of Grain |
Dominant Characteristic |
|
American (Breiss) chocolate malt |
excellent malt, necessary for porters, or brown ales, adds a rich, nutty, chocolate taste to the beer - hard to do anything but good with this grain |
|
American (Breiss) black (patent) malt |
burnt, bitter malt - must be used sparingly lest it impart a charred flavor to the beer - small amounts add lots of color, large amounts lots of flavor |
|
American (Breiss) roasted barley |
the classic "stout" flavor - unmalted and black barley, can be added up to 1 or 1.5 pounds per 5 gallons, or less for more subtle flavors |
| German (Weyermann) Dehusked Carafa II |
a clean, non-harsh dark roasted malt that adds a strong roasted "coffee" flavor into beer, without adding the edgy bitter flavors of black patent. Use it when recipes call for more than 6 or 8 ounces of dark roasted malts. |
|
Name of Grain |
Dominant Characteristic |
|
American Victory Malt |
nutty toasted flavors, nice and warm and slightly roasty |
|
Belgian Biscuit Malt |
a Belgian bready flavor, has a true biscuit flavor, nice and chewy |
|
English Special Roast Malt |
an English malt, also used to produce a biscuit/bread flavor |
|
Belgian Aromatic Malt |
an awesome malt, I use it everywhere - adds a rich, "malted milk" smell to beers - esp. good for winter ales, doppelbocks, and styles that use few finishing hops |
| German (Weyermann) Cara-Aroma | another great aromatic malt, used in classic German doppelbocks, alt beers, bocks, or Oktoberfests. |
|
French Cara-Wheat Malt |
a toasty, nutty wheat malt - very unusual and hard to find, this is a great addition to amber weizenbocks and big winter styles |
|
Canadian Honey Malt |
Doug's favorite - a sweet, intensely flavored malt that complements many different styles of beer - great for a complex back-layer in everything from pilsners to porters |
|
Scottish Peated Malt |
very intense, smoked/peated flavor - added under 1/2 lb in a 5-gallon batch, this adds a distinctive earthy smokiness to Scotch ales and porters |
| German (Weyermann) Rauch Malt | This is the classic German smoked malt. Not really meant for extract brewers, all grainers use this as 100% of your mash. This replaces your base malt and does a damn fine job of it. I've tried several great all-grain rauch beers made with this malt. |
| American (Breiss) Cherrywood Smoked Malt | one of our new favorite grains, this is a moderately-smoked malt that does not have the harsh edginess of peated malt, but is stronger that German Rauch malt. Use it in larger quantities than peated, up to 2 lbs per 5-gallon batch. Makes an *excellent* smoked beer! |
|
American Rye Malt |
a rye malt that has been malted, which softens up the rye flavor - necessary for roggenbiers, or American rye-wheat hybrid ales |