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Malt

Malt makes up the foundation of the beer. From the malt comes the extract that partly ferments into alcohol and partly remains and gives the beer its body. The malt contains the enzymes necessary for the mashing process, as well as provide nutrition for the yeast. The colour of the beer and a large part of its aroma and flavour comes from the malt. It is essential to choose a malt of good quality for brewing beer.

Below is a list of our malted and unmalted varieties of grains.

Caramel/Crystallised Malt

Name Malthouse min °EBC max °EBC
Dextrin Malt Crisp 2.5 3.5
Carapils/Carafoam® Weyermann 2.5 6.5
Organic Carapils/Carafoam® Weyermann 2.5 6.5
Carapale Viking 6  10 
Cara Gold Malt Crisp 13  17 
Carahell® Weyermann 20  30 
Organic Carahell® Weyermann 20  30 
Cara Malt Crisp 25  35 
Carabelge® Weyermann 30  35 
Carared® Weyermann 40  60 
Organic Carared® Weyermann 40  60 
Caravienne Dingemans 40  60 
Caraamber® Weyermann 60  80 
Caramünch® Type 1 Weyermann 80  100 
Crystal 100 Viking 90  110 
Caramünch® Type 2 Weyermann 110  130 
Carawheat® Weyermann 110  140 
Organic Caramünch® Weyermann 110  130 
Caramünch® Type 3 Weyermann 140  160 
Cararye® Weyermann 150  200 
Light Crystal Malt Crisp 160  180 
Organic Crystal Malt Crisp 160  180 
Carabohemian® Weyermann 170  220 
Medium Crystal Malt Crisp 250  290 
Special W® Weyermann 250  300 
Special B Dingemans 270  350 
Caraaroma® Weyermann 350  450 
Dark Crystal Malt Crisp 420  480 

Unmalted Cereals

Name Malthouse min °EBC max °EBC
Oat Husks
Flaked Torrefied Rice Crisp
Flaked Torrefied Maize Crisp 0  1.5
Flaked Torrefied Oats Crisp 2  3 
Flaked Torrefied Wheat Crisp 2.8 5 
Flaked Torrefied barley Crisp 2.8 5 
Roasted Barley Weyermann 1000  1300 
Roasted Barley Crisp 1300  1400 

Oats

Name Malthouse min °EBC max °EBC
Flaked Torrefied Oats Crisp 2 3
Naked Oat Malt Crisp 2 3

Rye

Name Malthouse min °EBC max °EBC
Rye Malt Weyermann 4 10
Cararye® Weyermann 150 200
Chocolate Rye Malt Weyermann 500 800
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