Pilsen
(1910)
Produces a very light colored beer with a clean malt character.
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Crystal 10L
(1917)
Gives a sweet, mild caramel flavor and a golden color.
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Crystal 90L
(1918)
Gives a pronounced caramel flavor tending towards sharp and a red to deep red color.
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Crystal 120L
(1919)
Gives a pronounced to sharp caramel flavor and a deep red color.
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Black Patent
(1920)
Black malt provides the color and sharp flavor found in stouts and porters.
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Roasted Barley
(1921)
(Unmalted)
Provides a sweet, grainy, coffee-like flavor and a red to deep brown color.
300L
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Crystal 20L
(1923)
Gives a sweet, mild caramel flavor with a golden color.
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Crystal 60L
(1924)
Gives a sweet, medium caramel flavor and a light red color.
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Crystal 40L
(1925)
Gives a sweet, medium caramel flavor and a deep golden to red color.
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Dextrine
(1926)
(Carapils®)
Balances body and flavor without adding color.
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Pale Ale Malt
(1927)
(2-Row)
Slightly darker than 1928 Pale Malt.
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Pale Malt
(1928)
(Brewers 2-Row)
Gives a smoother, less grainy flavor. Basic malt for all beer and ale styles.
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Crystal 80L
(1929)
Gives a sweet, smooth pronounced caramel flavor and a red to deep red color.
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Pale Malt
(1930)
(Brewers 6-Row)
The enzymes are sufficient to support high percentages of specialty malts in the mash.
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Munich Malt
(1932)
Small amounts added to the mash-in grist will improve the malty flavor.
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Special Roast
(1933)
Provides a deep golden to brown color for ales.
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Vienna
(1934)
The increased malty flavor balances nicely with higher-hopped, higher color and fuller bodied beers.
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Victory®
(1935)
Provides a deep golden to brown color. Excellent for Nut Brown Ales.
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Wheat
(1936)
Used in the production of Weizenbier and Weiss Bier.
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Chocolate
(1937)
Used in all types of beer to adjust color, and depending on amount used will impart chocolate notes to flavor.
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