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German Grains

Key: L = Degrees Lovibond, G = GravityCrystal Malt Malt (1lb/1gal) L G Description Acidulated (Sauer) Malt 2.2° 1.033 High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats. Carafa I 320° 1.038 Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier. Carafa II 425° 1.038 Carafa I, II and III also are available de-husked. Adds aroma, color and body. Carafa III 520° Chocolate Wheat Malt 425° 1.038 Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter. Chocolate Rye Malt 190° 1.030 Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale. CaraHell Malt (light crystal) 12° 1.034 For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest. CaraMunich Malt I 35° 1.034 Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. CaraMunich Malt II 46° 1.034 CaraMunich Malt III is dark crystal. CaraMunich Malt III 56° 1.034 Light Munich Malt 5.5° 1.034 For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer. Dark Munich Malt 9° 1.034 Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales. Melanoidin Malt 26° 1.033 For amber lagers and ales, dark lagers and ales, Scottish & red ales. Rauch Smoked Malt 33° 1.037 For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines. Rye Malt 3.5° 1.029 Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales. Wheat Malt Light 1.8° 1.039 Typical top fermented aroma, produces superb wheat beers. Wheat Malt Dark 7° 1.039 Typical top fermented aroma, produces superb wheat beers. Caramel Wheat Malt 38° 1.035 For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.