Brewing malt guide.

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Showing all 49 malts

1. Pilsner Malt Weyermann

   BaseGermanyHas enzymes

   Soft, sweet malt with a gentle honey edge; the default base for pale lagers.

   Colour

   2.5-4.5 EBC (1.5-2.2 °L)

   Usage

   up to 100%

   Note

   Enzyme activity listed as high.

   Styles: Munich Helles, German Pilsner, Festbier, Belgian Tripel, Hefeweizen

   DatasheetChecked 2026-10-12 Full guide

2. Vienna Malt Weyermann

   BaseGermanyHas enzymes

   Sweet malt with honey and nut notes; adds golden colour and fuller body.

   Colour

   6.0-9.0 EBC (2.8-3.9 °L)

   Usage

   up to 100%

   Note

   Enzyme activity listed as high.

   Styles: Vienna Lager, Festbier, Kellerbier, Altbier, Baltic Porter

   DatasheetChecked 2026-10-12 Full guide

3. Munich Malt Type 1 Weyermann

   BaseGermanyHas enzymes

   Rich malt aroma with bread, honey and light caramel; deepens colour in malty beers.

   Colour

   12.0-18.0 EBC (5.1-7.3 °L)

   Usage

   up to 100%

   Note

   Enzyme activity listed as medium. Weyermann prints the colour with a decimal comma (12,0-18,0).

   Styles: Munich Dunkel, Bamberger Maerzen, Dark Doppelbock, Altbier, Brown IPA

   DatasheetChecked 2026-10-12 Full guide

4. Wheat Malt Pale Weyermann

   Wheat and other grainsGermanyHas enzymes

   Bready, nutty wheat character with hints of biscuit and toffee; builds body and foam.

   Colour

   3.0-5.0 EBC (1.7-2.4 °L)

   Usage

   up to 80%

   Note

   Up to 10% is enough for body and foam stability in other styles. Enzyme activity listed as high.

   Styles: Hefeweizen, Witbier, Berliner Weisse, Gose, Hazy IPA

   DatasheetChecked 2026-10-12 Full guide

5. CARAPILS Weyermann

   Caramel and crystalGermanyHas enzymes

   Very pale dextrin malt; light sweetness and caramel, used mainly for foam and body.

   Colour

   2.5-6.5 EBC (1.5-3 °L)

   Usage

   5-10%

   Note

   Up to 40% possible in special recipes such as alcohol-free beer. Enzyme activity listed as low.

   Styles: German Pilsner, Munich Helles, Blonde Ale, Session IPA, Alcohol-free beer

   DatasheetChecked 2026-10-12 Full guide

6. CARAHELL Weyermann

   Caramel and crystalGermany

   Pale caramel malt with gentle sweetness; improves mouthfeel, foam and head retention.

   Colour

   20.0-30.0 EBC (8.1-11.8 °L)

   Usage

   10-15%

   Note

   Up to 30% in specialty beers. Weyermann prints the colour with a decimal comma.

   Styles: Munich Helles, Dortmunder Export, Hefeweizen, Blonde Ale, American Pale Ale

   DatasheetChecked 2026-10-12 Full guide

7. CARAMUNICH Type 2 Weyermann

   Caramel and crystalGermany

   Strong caramel with pastry notes; for amber to copper beers needing more malt body.

   Colour

   110-130 EBC (41.8-49.3 °L)

   Usage

   up to 10%

   Styles: Maerzen, Dark Bock, English Dark Mild, Robust Porter, Oatmeal Stout

   DatasheetChecked 2026-10-12 Full guide

8. CARAAROMA Weyermann

   Caramel and crystalGermany

   Dark caramel, toasted nuts and dried fruit with a first hint of roast; reddish colour.

   Colour

   350-450 EBC (131.8-169.3 °L)

   Usage

   up to 15%

   Styles: Scottish Ale, American Brown Ale, Robust Porter, Old Ale, Barley Wine

   DatasheetChecked 2026-10-12 Full guide

9. Melanoidin Malt Weyermann

   Specialty kilnedGermanyHas enzymes

   Intense honey and biscuit; deepens malt flavour and gives beer a red sheen.

   Colour

   60.0-80.0 EBC (23.1-30.6 °L)

   Usage

   up to 20%

   Note

   Enzyme activity listed as low, so it cannot convert a mash alone. Weyermann's distilling page for the same malt allows up to 30%.

   Styles: Vienna Lager, Irish Red Ale, Belgian Dubbel, Munich Dunkel, Flanders Red Ale

   DatasheetChecked 2026-10-12 Full guide

10. Abbey Malt (Biscuit Malt) Weyermann

    Specialty kilnedGermanyHas enzymes

    Crunchy, complex malt with strong biscuit, honey, nut and some chocolate; copper-gold colour.

    Colour

    40.0-50.0 EBC (15.6-19.3 °L)

    Usage

    up to 50%

    Note

    Enzyme activity listed as low.

    Styles: Belgian Dubbel, Belgian Tripel, Belgian Pale Ale, Extra Special Bitter, Flanders Red Ale

    DatasheetChecked 2026-10-12 Full guide

11. CARAFA SPECIAL Type 2 Weyermann

    RoastedGermany

    Dehusked roast malt: coffee, cocoa and dark chocolate with less harsh roast bitterness.

    Colour

    1100-1200 EBC (413.1-450.6 °L)

    Usage

    up to 5%

    Note

    Up to 15% for intensely roasty beers; up to 0.5% for colour correction in pale beers.

    Styles: Schwarzbier, Black IPA, Baltic Porter, Irish Stout, Dunkel Weizen

    DatasheetChecked 2026-10-12 Full guide

12. Acidulated Malt Weyermann

    Smoked and acidulatedGermany

    Fruity, sour malt carrying natural lactic acid; used to lower mash pH.

    Colour

    2.0-5.0 EBC (1.3-2.4 °L)

    Usage

    max 5%

    Note

    1% lowers mash pH by about 0.1; up to 10% in sour beers. Weyermann says it raises enzyme activity by improving mash pH but gives no own enzyme rating. Weyermann's food page lists 1.5-5.0 EBC.

    Styles: Sour beers

    DatasheetChecked 2026-10-12 Full guide

13. Beech Smoked Barley Malt Weyermann

    Smoked and acidulatedGermanyHas enzymes

    Bold beechwood smoke over sweet malt, with vanilla and honey at low doses.

    Colour

    4.0-8.0 EBC (2.1-3.6 °L)

    Usage

    up to 100%

    Note

    5-10% adds vanilla and honey complexity; higher doses give strong smoke. Enzyme activity listed as high.

    Styles: Bamberger Rauchbier, Smoked Porter, Rauchbierbock, Lichtenhainer, Gotlandsdricke

    DatasheetChecked 2026-10-12 Full guide

14. Rye Malt Pale Weyermann

    Wheat and other grainsGermanyHas enzymes

    Spicy rye with sweet bread and honey notes and a smooth, velvety mouthfeel.

    Colour

    4.0-10.0 EBC (2.1-4.3 °L)

    Usage

    up to 60%

    Note

    Needs an adapted, intensive mash at high rates. Enzyme activity listed as high. The distilling page for this malt allows up to 100%.

    Styles: Rye IPA, German Rye Beer, Hazy IPA, Sathi

    DatasheetChecked 2026-10-12 Full guide

15. Brewers Malt 2-Row Briess

    BaseUSAHas enzymes

    Clean, mildly sweet base malt giving light straw colour.

    Colour

    4.1 EBC (2.1 °L)

    Usage

    up to 100%

    Note

    Briess publishes colour in SRM only; EBC = SRM x 1.97, converted from 2.1 SRM. Diastatic power 140 Lintner.

    Styles: All styles

    DatasheetChecked 2026-10-12

16. Caramel Malt 40L Briess

    Caramel and crystalUSA

    Sweet caramel and toffee with golden colour; helps foam and body.

    Colour

    78.8 EBC (30.1 °L)

    Usage

    up to 15%

    Note

    Briess publishes colour in SRM only; EBC = SRM x 1.97, converted from 40 SRM. Published ranges run 3-7% for Pilsners up to 5-15% for ales.

    Styles: Pilsner, California Common, Vienna Lager, Pale Ale, Porter

    DatasheetChecked 2026-10-12

17. Caramel Malt 120L Briess

    Caramel and crystalUSA

    Heavy caramel and burnt sugar with raisin and prune; red to deep red colour.

    Colour

    236.4 EBC (89.2 °L)

    Usage

    up to 15%

    Note

    Briess publishes colour in SRM only; EBC = SRM x 1.97, converted from 120 SRM. 1-3% in Pilsners; 10-15% in doppelbock and barley wine.

    Styles: Oktoberfest, Doppelbock, Porter, Stout, Barley Wine

    DatasheetChecked 2026-10-12

18. Victory Malt Briess

    Specialty kilnedUSA

    Biscuit-style malt: toasty, nutty, fresh-bread aroma with a clean finish.

    Colour

    55.2 EBC (21.3 °L)

    Usage

    5-10%

    Note

    Briess publishes colour in SRM only; EBC = SRM x 1.97, converted from 28 SRM.

    Styles: IPA, ESB, Amber Ale, Brown Ale, Porter

    DatasheetChecked 2026-10-12

19. American Honey Malt Briess

    Specialty kilnedUSA

    Melanoidin-type malt with honey, sweet bread and biscuit that intensify with dose.

    Colour

    49.3 EBC (19 °L)

    Usage

    up to 20%

    Note

    Briess publishes colour in SRM only; EBC = SRM x 1.97, converted from 25 SRM. 1-5% for light beers, 10-20% for strong bakery flavour.

    Styles: Light lager, Scottish Ale, Red Ale, Dark Lager

    DatasheetChecked 2026-10-12

20. Chocolate Malt Briess

    RoastedUSA

    Roasty coffee and cocoa with brown colour.

    Colour

    689.5 EBC (259.1 °L)

    Usage

    1-10%

    Note

    Briess publishes colour in SRM only; EBC = SRM x 1.97, converted from 350 SRM.

    Styles: Porter, Stout, Brown Ale, Dunkel

    DatasheetChecked 2026-10-12

21. Black Malt Briess

    RoastedUSA

    Black patent type: dry, sharp roast, near neutral at low rates for colour.

    Colour

    985 EBC (370 °L)

    Usage

    1-10%

    Note

    Briess publishes colour in SRM only; EBC = SRM x 1.97, converted from 500 SRM. 1-3% in any style gives colour with little flavour.

    Styles: Porter, Stout

    DatasheetChecked 2026-10-12

22. Roasted Barley Briess

    RoastedUSA

    Unmalted roasted barley; intense, dry, bitter coffee flavour and deep brown colour.

    Colour

    591 EBC (222.2 °L)

    Usage

    3-7%

    Note

    Briess publishes colour in SRM only; EBC = SRM x 1.97, converted from 300 SRM. Unmalted grain.

    Styles: Stout, Porter

    DatasheetChecked 2026-10-12

23. Finest Pale Ale Maris Otter Simpson's Malt

    BaseUKHas enzymes

    Rich, bready and biscuity heritage malt with a full body and slightly dry finish.

    Colour

    4-6 EBC (2.1-2.8 °L)

    Note

    Diastatic power 47-74 Lintner. No usage rate published.

    Styles: Bitter, ESB, English IPA, Porter, British Pale Ale

    DatasheetChecked 2026-10-12

24. Finest Pale Ale Golden Promise Simpson's Malt

    BaseUKHas enzymes

    Clean, sweet, lightly nutty base malt with soft honey tones; gentler than Maris Otter.

    Colour

    4-6 EBC (2.1-2.8 °L)

    Note

    Diastatic power 47-74 Lintner. No usage rate published.

    Styles: Pale Ale, IPA, Bitter, Scotch Ale

    DatasheetChecked 2026-10-12

25. Crystal Medium Simpson's Malt

    Caramel and crystalUK

    Toffee, burnt sugar and light raisin with copper-red colour and extra body.

    Colour

    167-190 EBC (63.2-71.8 °L)

    Usage

    5-15%

    Note

    5-15% is the stated typical rate.

    Styles: Bitter, Red Ale, Brown Ale, Porter

    DatasheetChecked 2026-10-12

26. Simpsons DRC (Double Roasted Crystal) Simpson's Malt

    Caramel and crystalUK

    Roasted twice: deep toffee, burnt sugar, plum and raisin with mahogany colour.

    Colour

    280-320 EBC (105.6-120.6 °L)

    Usage

    5-15%

    Note

    5-15% is the stated typical rate.

    Styles: Stout, Porter, Barley Wine

    DatasheetChecked 2026-10-12

27. Amber Malt Simpson's Malt

    Specialty kilnedUK

    Lightly roasted: toasty, biscuity and dry nutty, with little bitterness.

    Colour

    54-71 EBC (20.8-27.2 °L)

    Usage

    5-20%

    Note

    Simpson's files it under roasted malts; placed here with the kilned group by colour and use.

    Styles: Bitter, Mild, Porter, Brown Ale, Stout

    DatasheetChecked 2026-10-12

28. Brown Malt Simpson's Malt

    Specialty kilnedUK

    Deeply toasted biscuit, nutty coffee and cocoa without harsh bitterness.

    Colour

    400-508 EBC (150.6-191.1 °L)

    Usage

    up to 10%

    Note

    Simpson's files it under roasted malts; placed with the brown and amber kilned group the school teaches.

    Styles: Porter, Stout, Mild

    DatasheetChecked 2026-10-12

29. Golden Naked Oats Simpson's Malt

    Wheat and other grainsUK

    Huskless crystal oat malt: nutty, cereal sweetness and a silky, creamy body.

    Colour

    12-24 EBC (5.1-9.6 °L)

    Usage

    5-15%

    Note

    Crystallised oat; 5-15% is the stated typical rate.

    Styles: Hazy IPA, Stout, Porter

    DatasheetChecked 2026-10-12

30. Chevallier Heritage Malt Crisp Malt

    BaseUK

    Landrace barley with deep maltiness, marmalade sweetness and a fresh-bread edge.

    Colour

    5.5-11.0 EBC (2.6-4.7 °L)

    Usage

    80-100%

    Note

    Colour from the EBC-method column; the IoB column reads 5.0-10.0. Diastatic power not published.

    Styles: Golden Ale, Barley Wine, IPA, Double IPA

    DatasheetChecked 2026-10-12

31. Extra Light Crystal (Crystal 100) Crisp Malt

    Caramel and crystalUK

    Light crystal with caramel aroma and a touch of fresh fruit.

    Colour

    99-121 EBC (37.7-45.9 °L)

    Usage

    up to 10%

    Note

    Colour from the EBC-method column; the IoB column reads 90-110.

    Styles: Mild, Bitter, Best Bitter

    DatasheetChecked 2026-10-12

32. Dark Crystal (Crystal 400) Crisp Malt

    Caramel and crystalUK

    Treacle toffee with early roast and dried fruit; less sweet than paler crystals.

    Colour

    418-478 EBC (157.3-179.8 °L)

    Usage

    up to 10%

    Note

    Colour from the EBC-method column; the IoB column reads 380-435.

    Styles: Ruby Ale, Porter

    DatasheetChecked 2026-10-12

33. Chocolate Malt Crisp Malt

    RoastedUK

    Espresso-led roast with black pepper and toasted nut, softer than black malt.

    Colour

    930-1155 EBC (349.3-433.7 °L)

    Usage

    up to 5%

    Note

    Colour from the EBC-method column; the IoB column reads 850-1050.

    Styles: Stout, Porter, Strong Mild

    DatasheetChecked 2026-10-12

34. Oat Malt Muntons

    Wheat and other grainsUK

    Porridge-like oat flavour, creamy mouthfeel and a stable haze.

    Colour

    7 max EBC

    Usage

    up to 50%

    Note

    Spec is an image table on the page (wort colour IOB 450g). At high rates the rest of the grist needs high-enzyme barley malt.

    Styles: Breakfast Stout, NEIPA

    DatasheetChecked 2026-10-12

35. Chateau Pilsen 2RS Castle Malting

    BaseBelgiumHas enzymes

    Palest Belgian malt; strong, sweet malt flavour with enough enzymes to stand alone.

    Colour

    3.0-4.0 EBC (1.7-2.1 °L)

    Usage

    up to 100%

    Note

    Diastatic power min 250 WK.

    Styles: Pilsner, Lager

    DatasheetChecked 2026-10-12

36. Chateau Biscuit Castle Malting

    Specialty kilnedBelgium

    Toasty finish with warm bread and biscuit aroma; light to mid brown colour.

    Colour

    45-55 EBC (17.4-21.2 °L)

    Usage

    up to 25%

    Note

    No enzymes: mash with a high-diastatic base malt.

    Styles: English Ale, Brown Ale, Porter

    DatasheetChecked 2026-10-12

37. Chateau Special Belgium (Special B) Castle Malting

    Caramel and crystalBelgium

    Double-roasted dark malt: raisin, plum and nut with a rich, malty body.

    Colour

    260-320 EBC (98.1-120.6 °L)

    Usage

    up to 10%

    Note

    Formerly sold as Chateau Special B. Castle lists it among caramel malts.

    Styles: Belgian Dubbel, Abbey Ale, Porter, Brown Ale, Doppelbock

    DatasheetChecked 2026-10-12

38. Chateau Diastatic Castle Malting

    Wheat and other grainsBelgiumHas enzymes

    Enzyme-rich pale malt that adds converting power when using adjuncts or weak malts.

    Colour

    2.5-4 EBC (1.5-2.1 °L)

    Usage

    up to 30%

    Note

    Diastatic power min 350 WK. Filed with other grains as the school's distilling and diastatic slot.

    Styles: All styles

    DatasheetChecked 2026-10-12

39. BEST Heidelberg BESTMALZ

    BaseGermanyHas enzymes

    Very pale, enzyme-rich base with grain and lemon notes for the lightest beers.

    Colour

    2.9 max EBC

    Usage

    up to 100%

    Note

    Diastatic power min 250 WK.

    Styles: Pale Ale, Pilsner, Light beer

    DatasheetChecked 2026-10-12

40. BEST Red X BESTMALZ

    Specialty kilnedGermanyHas enzymes

    Colour malt that can make up the whole grist for bright red beers.

    Colour

    28-32 EBC (11.1-12.6 °L)

    Usage

    up to 100%

    Note

    Diastatic power min 200 WK. Designed for a 12 Plato beer; add pilsner malt for stronger worts.

    Styles: Red Ale, Altbier, Dunkel, Wheat beer

    DatasheetChecked 2026-10-12

41. Viking Pale Ale Malt Viking Malt

    BaseFinland

    Malty, sweet and nutty well-modified base for ales and special lagers.

    Colour

    4-7 EBC (2.1-3.2 °L)

    Usage

    up to 100%

    Note

    Diastatic power not published. Made in Finland and Poland.

    Styles: Pale Ale, Special lager

    DatasheetChecked 2026-10-12

42. Viking Cookie Malt Viking Malt

    Specialty kilnedFinland

    Mild roasted cereal with popcorn and biscuit hints; golden colour.

    Colour

    40-60 EBC (15.6-23.1 °L)

    Usage

    under 20%

    Note

    Amylolytic activity described as negligible. Made in Poland.

    Styles: Belgian ales, IPA, Lager, Dark strong ale

    DatasheetChecked 2026-10-12

43. Viking Smoked Malt Viking Malt

    Smoked and acidulatedFinlandHas enzymes

    Pilsner-like malt with a moderate smoke from fruit or beech wood.

    Colour

    10 max EBC

    Usage

    up to 90%

    Note

    Wood can be apple, beech, cherry, sweet cherry or pear. Phenols 4.0-10.0 ppm. Made in Poland.

    DatasheetChecked 2026-10-12

44. Aurora Malt Gladfield Malt

    Specialty kilnedNew ZealandHas enzymes

    Aromatic melanoidin-type malt with rich bread and fruit cake notes and orange-red colour.

    Colour

    35-60 EBC (13.7-23.1 °L)

    Usage

    up to 100%

    Note

    Typical colour 46 EBC. Diastatic power min 150 WK.

    Styles: Dark ales, Belgian ales, Strong ales

    DatasheetChecked 2026-10-12

45. Gladiator Malt Gladfield Malt

    Caramel and crystalNew Zealand

    Pale dextrin malt for foam, body and mouthfeel with little colour.

    Colour

    5-10 EBC (2.4-4.3 °L)

    Usage

    up to 15%

    Note

    Gladfield's CaraPils-style dextrin malt. Typical colour 8.2 EBC.

    DatasheetChecked 2026-10-12

46. Toffee Malt Gladfield Malt

    Caramel and crystalNew Zealand

    Very pale, chewy caramel malt with honey or toffee taste.

    Colour

    10-20 EBC (4.3-8.1 °L)

    Usage

    up to 25%

    Note

    Typical colour 12 EBC. 2-5% aids head and mouthfeel. High moisture: mill mixed with other malts.

    DatasheetChecked 2026-10-12

47. Gambrinus Honey Malt Gambrinus Malting

    Specialty kilnedCanada

    Intensely sweet malt with honey, bread crust, toast and pretzel, plus slight tartness.

    Colour

    39.4-59.1 EBC (15.3-22.7 °L)

    Usage

    up to 10%

    Note

    Gambrinus calls it its take on German Bruehmalz. Fetched with WebFetch; direct curl was blocked (403).

    Styles: Maerzen, Bock, Dunkel, Altbier, Scottish Ale

    DatasheetChecked 2026-10-12

48. Pilsner Malt Barmalt

    BaseIndiaHas enzymes

    Sweet, delicately malty two-row malt with good enzymes and high extract.

    Colour

    3.5-4.5 EBC (1.9-2.2 °L)

    Note

    Indian maltster. Product names on the page are images; this entry is identified from its description text. Page says buyers should contact Barmalt for full specs.

    DatasheetChecked 2026-10-12

49. Amber Malt Barmalt

    Specialty kilnedIndia

    Toasted malt giving colour, nutty biscuit and a dry, mild coffee note.

    Colour

    40-65 EBC (15.6-24.9 °L)

    Note

    Indian maltster. Only colour and extract (70% min) are published.

    DatasheetChecked 2026-10-12

Figures are the maker's published values on the date checked and change with each crop or batch. Check the certificate of analysis that comes with your own lot. Also see: Brewing yeast strains guide · Hop varieties guide.