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
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Pilsner
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: 81.5%-82.5% 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): 100-130 pH: 5.9-6.1 Protein: 10%-11% |
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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: 81.5%-82.5% Color (SRM): 2.8-3.2 DP (°L): 115-125 Alpha Amylase(D.U.): 35-45 FAN (mg/L): 165-175 Moisture: 3.5%-4.5% Friability: 88%-93% Beta-Glucan (mg/L): 120-150 pH: 5.9-6.1 Protein: 10%-11% |
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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: 81.5%-82.5% Color (SRM): 3.8-4.2 DP (°L): 115-125 Alpha Amylase(D.U.): 35-45 FAN (mg/L): 165-175 Moisture: 3.5%-4.5% Friability: 88%-93% Beta-Glucan (mg/L): 120-150 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%-82% Color (SRM): 4-5 DP (°L): 90-100 Alpha Amylase(D.U.): 35-45 FAN (mg/L): 160-170 Moisture: 4.5%-5% Friability: 90-95 Beta-Glucan (mg/L): 100-130 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): 7-9 DP (°L): 70-80 Alpha Amylase(D.U.): 35-45 FAN (mg/L): 170-180 Moisture: 3.5%-4.5% Friability: 85%-90% Beta-Glucan (mg/L): 100-130 pH: 5.9-6.1 Protein: 10%-11% |
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Pale Wheat Malt
Beautiful light straw color. Produces sweet bread, biscuit, and caramel flavors. Improves mouth feel and head retention. FG Extract: 83%-85% Color (SRM): 2.8-3.2 DP (°L): 120-130 Alpha Amylase(D.U.): 25-30 FAN (mg/L): 70-90 Moisture: 4.5%-5.5% Beta-Glucan (mg/L): 70-90 pH: 5.9-6.1 Protein: 9% |
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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: 87%-87.5% Color (SRM): 6-9 DP (°L): 145-150 Alpha Amylase(D.U.): 75-85 FAN (mg/L): 160-165 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: 9% |
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Oats
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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