Base malts are the foundation of any and every good beer. 

 This is our current list of available base malts. As we bring in new grain and come up with new styles of base malts we will add to this list. We are always experimenting and exploring new flavors in base malts! If you are a home brewer and want to use our local craft malt, please visit Great Fermentations or our Home brew shop
French Pilsner New in 2025 

Our newest malt is a real showcase of our 10 years of malting here in Indiana. It is a unique blend of two different varieties.
The first is Thoroughbred which was the first variety of barley we ever grew and malted on our farm 10 years ago. Thoroughbred is a 6-row variety that was bred in Virginia using a French malting variety as one of its parents.

The other variety in the blend is Avalon. It is the newest variety we have grown and malted on our farm. It is a 2-row variety that was also bred in Virginia and one of its parents is Thoroughbred.

Daughter and granddaughter to a French malting variety, this malt shows where we started to where we are now. It is grainy from the 6-row with bready/honey notes from the Avalon. It is perfect for rustic lagers and any rustic farmhouse ale. It is undermodified with high beta glucan for body and head retention like our other 2 malts our Czech malt Edelweiss, and our German Undermodied Malt, but has a higher extract potential and a much higher enzyme/FAN package than those other two malts which allows its use in adjunct lagers and ales also. It will benefit from step mashing and decoction, but is not necessary.
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​FG Extract: 81-82%
Color (SRM): 1.6-2
DP (°L): 130-150
Alpha Amylase(D.U.):50-60
FAN (mg/L): 160-180
Moisture: 4.5%-5%
Friability: 80-85%
Beta-Glucan (mg/L): 350-450
pH: 5.9-6.1
Protein: 10%-11%
Edelweiss Old World Czech Style Lager Malt 


​This is a malt that we hold close to our hearts. In 2016 Caleb and Whitney attended a barley conference in England. There we met with a seed company who was bringing back heritage barley varieties for malting. After much debate we ended up getting about 200 grams of seed of a near 100 year old winter 2-row variety. It was bred outside of Vienna, Austria during the demise of the Austro-Hungarian Empire and released just after WW1. After WW2 it seems to have lost its production acres and has been forgotten ever since. It's parents are 2 of the now well known Czech Moravian Hana land race varieties. With my own Czech Heritage and the fact that I studied at the university that this variety was originally bred this variety seems to have been meant for us. We have planted, grown, harvested, threshed, and winnowed that seed to what we have today.​

This malt cannot be used in single infusion. It is highly undermodified. This must be step mashed and decoctions are recommended if possible. It produces notes of bread, dough, hay, and straw with a honey like sweetness. A perfect malt for recreating historical lagers and any Continental European historical ale. This is a very special malt. Enjoy! 

FG Extract: 78%-79%
Color (SRM): 1.6-2
DP (°L): 90-100
Alpha Amylase(D.U.):30-40
FAN (mg/L): 120-130
Moisture: 4.5%-5%
Friability: 75-85%
Beta-Glucan (mg/L): 350-450
pH: 5.9-6.1
Protein: 10%-11%
Pilsner 
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A sweet malty flavor. Modified enough so it can be used in a single-temperature infusion. This malt is great for lagers light ales or a base for any beer.

FG Extract: 81%-82%
Color (SRM): 1.8-2.2
DP (°L): 130-140
Alpha Amylase(D.U.): 40-50
FAN (mg/L): 165-175
Moisture: 4.5%-5%
Friability: 85%-90%
Beta-Glucan (mg/L): 200-300
pH: 5.9-6.1
Protein: 10%-11%
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Undermodified German Style Pilsner(New in 2022)
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​This Pilsner malt is made out of a single 2-row winter barley variety that produces an under modified Old World German Style Pilsner malt. This is a good half way ground between our "Edelweiss" and our "Pilsner" in Modification level. It does require a step mash and decoctions are beneficial, but not necessary. This malt makes outstanding lagers when handled properly and creates notes of honey, grass, fresh baked bread. 
FG Extract: 79.5%-80.5%
Color (SRM): 1.8-2.2
DP (°L): 135-145
Alpha Amylase(D.U.): 30-40
FAN (mg/L): 135-145
Moisture: 4.5%-5%
Friability: 80%-85%
Beta-Glucan (mg/L): 250-350
                                                pH: 5.9-6.1
                                                     Protein: 10%-11%
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American 2-Row Brewer's Malt
Similar to our Pilsner malt in color and flavor, but made with varieties of barley that highly modify. A sweet malty flavor. Highly modified and perfect to be used in a single-temperature infusion. Our highest yielding malt. This malt is great for lagers light ales or a base for any beer.

FG Extract: 81.5%-82.5%
Color (SRM): 1.8-2.2
DP (°L): 145-155
Alpha Amylase(D.U.): 65-75
FAN (mg/L): 180-190
Moisture: 4.5%-5%
Friability: 90%-95%
Beta-Glucan (mg/L): 100-150
pH: 5.9-6.1
Protein: 10%-11%
Pale Ale 

Deeper in color and flavor then the Pilsner. It has a light golden color to it and the flavor is of sweet malt with bready, biscuit, and slightly nutty flavors. This malt makes wonderfully rich tasting ales. 

FG Extract: 81%-82%
Color (SRM): 2.3-2.8
DP (°L): 110-120
Alpha Amylase(D.U.): 35-45
FAN (mg/L): 165-175
Moisture: 3.5%-4.5%
Friability: 88%-93%
Beta-Glucan (mg/L): 100-200
pH: 5.9-6.1
Protein: 10%-11%
 
Ye Olde Pale Ale 

A higher kilned version of our Pale Ale. Slightly darker golden color and the flavor still has the sweet malt, but with more slightly toasted bread/biscuit/nuts. This malt makes an exceptional ale. 

FG Extract: 81%-82%
Color (SRM): 3-4
DP (°L): 110-120
Alpha Amylase(D.U.): 35-45
FAN (mg/L): 165-175
Moisture: 3.5%-4.5%
Friability: 88%-93%
Beta-Glucan (mg/L): 100-200
pH: 5.9-6.1
Protein: 10%-11%

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Vienna

Nice deep golden color. Malted in a special way to bring out the caramel sweetness and rich nuttiness. This is a great addition for any lager or ale. 

FG Extract: 80.5%-81.5%
Color (SRM): 3-5
DP (°L): 90-100
Alpha Amylase(D.U.): 35-45
FAN (mg/L): 150-160
Moisture: 4.5%-5%
Friability: 85-95
Beta-Glucan (mg/L): 100-200
pH: 5.9-6.1
Protein: 10%-11%

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Munich

Beautiful golden orange color. It is malted in a special way to bring out rich malty, caramel, honey, and nutty flavors. 

FG Extract: 80%-81.5%
Color (SRM): 6-9
DP (°L): 70-80
Alpha Amylase(D.U.): 35-45
FAN (mg/L): 155-170
Moisture: 3.5%-4.5%
Friability: 85%-90%
Beta-Glucan (mg/L): 100-200
pH: 5.9-6.1
Protein: 10%-11%

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Pale (White and Red) Wheat Malt 
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Beautiful light straw color. Produces sweet bread, biscuit, and caramel flavors. Improves mouth feel and head retention.

FG Extract: 84%-86%
Color (SRM): 2.8-3.2
DP (°L): 120-130
Alpha Amylase(D.U.): 30-40
FAN (mg/L): 125-130
Moisture: 4.5%-5.5%
Beta-Glucan (mg/L): 70-90
pH: 5.9-6.1
Protein: 10-11%

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Rye 

Expect a rich golden to brown color and a deep vast array of spiciness. Wonderfully sweet pumpernickel and honey to bold spices. 

FG Extract: 88-91%
Color (SRM): 3-5
DP (°L): 95-110
Alpha Amylase(D.U.): 40-50
FAN (mg/L): 165-175
Moisture: 5%-6%

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6-Row Pre-Prohibition

This malt produces a rich golden color. Its flavor still has the sweet and bready flavors, but the toasted nuttiness is even more prevalent in this malt. Great for any dark lager or ale.
 
FG Extract: 78%-79%
Color (SRM): 5-7
DP (°L): 60-70
Alpha Amylase(D.U.): 25-30
FAN (mg/L): 100-110
Moisture: 4%-4.5%
Friability: 80%-85%
Beta-Glucan (mg/L): 200-250
pH: 5.9-6.1
Protein: 10-11%
Oats
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A wonderful malt to add turbidity and mouthfeel to beer especially for New England IPA!

FG Extract: 60%-65%
Color (SRM): 3-4
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Chit Malt

A malt born out of the reinheitgebot this malt is malted just enough to qualify it enough as malt, but so little that it acts as an adjunct. A wonderful malt to use to add mouthfeel and head retention in beers. 

FG Extract: 80%-81%
Color (SRM): 1.5-1.8
Moisture: 4%-4.5%
Beta-Glucan (mg/L): 800-1000
Protein: 10-11%