Although beer can - by definition - be made from any grain (Japanese sake, made from rice, is technically a beer and not a wine), barley is the basis of most Western-style beers. There are special styles that uses percentages of wheat, rye, oats, rice and corn as flavoring adjuncts, but barley is the heart and soul of beer.

Before barley (and most other grains) can be used in beer, they must be malted, which basically means germinated/sprouted in warm water. This develops enzymes which are later used to convert starches to sugar.

Here is a good article on malting your own grains in case you ever survive a nuclear war and really need to make beer in The Wasteland.

Main Street stocks many different types of grains; if you do not see one that you want or use, please do not hesitate to call or email - chances are we have it on stock, or have immediate access to it.

Price Guarantee: We will beat all local grain pricing by at least 10%. Bring in any lower local grain pricing into the store, and we will beat that price by 10% or more. One pound or 55-pound sacks, it doesn't matter. The more you buy, the more you save. (Certain conditions apply). Group buys welcome. Call the store for best bulk pricing available.


Malts and Grains

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.


Malt-Building Base Malts
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.

Crystal Malts, and the Such

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

Dark Malts

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.


Nutty and Miscellaneous 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