Reference
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Best Caramel Aromatic malt
Color (L): 16-23 °L
Info/Use:

BEST Caramel Aromatic will impart a distinct, almost exaggerated malt aroma and flavor to red lagers, amber lagers, dark lagers, German bocks and other beer styles, even at a rate as low as 10 %.

For light and dark beers, wheat beer, dark ale, porter, stout, bock beers; particularly suited for red lagers based on caramel aroma as well as for various other beers.

Up to 50% of the grain bill.

Best Caramel hell
Color (L): 8-16 °L
Info/Use:

BEST Caramel Hell reinforces the typical “caramely” malt aroma of the beer. It gives the beer a darker color and increases foam stability. In addition, it enhances the full-bodied creamy character of the beer.

The malt has a unique honey tasting flavor and impresses with an elegant touch of sweatness. It has excellent processing characteristics. This malt has rich and superior flavors.

For light beers, Märzen, wheat beers, lager, reduced- and non-alcohol beers as well as for dark beers.

Up to 50% of the grain bill.

 

Best Caramel Munich II
Color (L): 45 °L
Info/Use:

BEST Caramel Munich II – known as BEST Caramel Dark – is our mid-range Munich caramel: very “caramely”, adding deep color, increasing foam stability. In addition, it enhances the full-bodied character of the beer with intensive nut flavors. 

BEST Caramel Munich I to III are produced by using a unique germination and roasting technique. Our malt masters have developed this gentle but yet effective process in order to generate caramel tastes of different variations and degrees. All our BEST Caramels have unique processing features and are highly comfortable in their use.

Best Caramel Pils
Color (L): 1.6-3.1 °L
Info/Use:

BEST Caramel Pils optimizes the foam properties and the sweet full-bodied character of the beer. The malt character resembles that of BEST Pilsen Malt.

For pilsner, light beers, lager, Kölsch, reduced-alcohol beer, beer specialties.

Up to 50% of the grain bill.

Best Chit Malt / Spitz-Malz
Color (L): 1.2-1.6 °L
Info/Use:

BEST Chit Malt is used for balancing the characteristics of strongly solubilized malt. When using this malt, foam formation is promoted and foam stability increased. The malt is produced from the same two-rowed spring barley as used for all other BESTMALZ malt types.

For all beers to optimize foam stability.

Up to 15% of the grain bill.

Best Heidelberg
Color (L): 1.5 °L
Info/Use:

BEST Heidelberg is used especially for brewing beers extremely light in color. It forms an excellent “light” and enzyme-rich foundation for almost all beer styles. Malt characteristics: low protein levels, high extract content, very light color and high enzymatic activity.

For premium pilsner, lager, Märzen, ale, Kölsch, light beers.

Up to 100 % of the grain bill.

Best Karamellmalz dunkel (out of production)
Color (L): 30-70 °L
Info/Use:

BEST Karamellmalz dunkel verstärkt das typisch „karamellige“ Malzaroma des Bieres. Das Bier erhält eine deutlich dunklere Farbe und die Schaumstabilität wird erhöht. Außerdem wird die Vollmundigkeit des Bieres optimiert. Das Malz wird nach speziellen Verfahren vermälzt, verzuckert und anschließend geröstet. Die Farbe des Malzes kann nach Kundenwunsch in einem Bereich von ± 10% festgelegt werden.

5-50 %

Best Melanoidin light
Color (L): 16-23 °L
Info/Use:

BEST Melanoidin Light contains an appreciable amount of dextrins and Maillard products, which emphasize the rich taste and flavor stability of the beer. It gives the beer a fuller flavor and a slightly reddish color. The full-bodied nature of the beer is enhanced. It is produced according to a special kilning process.

For all darker beers, full flavored Alt, amber beer, Märzen, stout, Scottish or Irish red ales or bock beer styles.

Up to 70 % of the grain bill.

Best Melanoidinmalz
Color (L): 23-31 °L
Info/Use:

BEST Melanoidin contains a particularly large amount of dextrins. It gives the beer a strong flavor and a reddish color. The full-bodied nature of the beer is enhanced. It is produced according to a special kilning process. Without any problems can it be used in percentages of up to 50% despite its strongly coloring impact.

For all darker beers, full flavored Alt, amber beer, Märzen, stout, Scottish or Irish red ales or bock beer styles.

Up to 50 % of the grain bill.

Best Munich
Color (L): 5.6-6.1 °L
Info/Use:

BEST Munich intensifies the beer color and emphasizes the malt aroma of dark beer in an exciting way. It forms an excellent enzyme-rich foundation for all color-intensive beer styles. This malt is produced using a special malting process designed to bring out certain desirable qualities, such as high solubility.

For all darker beer styles like Alt, brown ale, dark ale, dark wheat, stout, Märzen, dark lager, amber and bock beer.

Up to 100 % of the grain bill.

Best Munich dark
Color (L): 8.4-13.7 °L
Info/Use:

BEST Munich Dark gives a pleasant full-bodied and malty flavor. The impact when using this darker malt is similar to BEST Munich: the color is even more intensified, the malt aroma is strengthened. Enzyme richness of this malt offers opportunities for brewing strongly colored beers. The production process for this malt is similar to the lighter variant of our BEST Munich.

For all darker beer styles like Alt, brown ale, dark ale, dark wheat, stout, dark lager, amber and bock beer.

Up to 100 % of the grain bill.

Best Pale Ale
Color (L): 2.3-3.1 °L
Info/Use:

BEST Pale Ale deepens the light ”golden” color of top-fermented beers, creating a pleasant flavor. It forms an excellent enzyme-rich foundation for intensive colored beer styles. It is an excellent base malt for brewing many different styles of British pale ale as well as for brewing Kölsch beer.

For pale ale, Kölsch and more beers.

Up to 100 % of the grain bill.

Best Pilsen
Color (L): 1.4-2 °L
Info/Use:

BEST Pilsen Malt gives beer a fresh and rounded taste. It is used for all types of beers based on basically barley malt. It forms an excellent “light” and enzyme-rich foundation for almost all beer styles.

Malt characteristics: low protein levels, high extract content, light color and high enzymatic activity. BEST Pilsen Malt is also available in organic quality and can, upon request, be produced from winter barley.

For premium pilsner, lager, ale, Kölsch, light beers.

Up to 100 % of the grain bill.

Best Red X
Color (L): 12 °L
Info/Use:

BEST Red X® is a malt that has become synonymous with red-tinted beers. As it can make up 100% of the grain bill, there is no need to add any other malt. Thanks to its exceptional process reliability and optimal processability, BEST Red X® can be employed to brew consistently fiery beers with intense reddish hues. The malt was designed for a 12°P beer. For stronger beers with a higher wort gravity, some BEST Pilsener malt can be added to the grain bill to retain the red color. Its full-bodied, appetizing flavor and unique color make BEST Red X® the best choice for creating a broad range of new beers, such as red-tinted wheat beers. Like all BEST malts, BEST Red X® is made using only recognized and tested varieties of two-row summer malting barley and brewed using a special malting process.

Best Smoked
Color (L): 1.6-3.5 °L
Info/Use:

BEST Smoked gives beer a typical smoky flavor similar to that in smoked ham. The quantity used will influence the intensity of the beech wood or whisky flavor. This malt can not only be used for beer but also for distillate production. It has high enzymatic activity.

For lager, wheat beer, dark beer, porter, bock beer, distillates (whisky).

Up to 100% of the grain bill.

Best Special X
Color (L): 115-150133 °L
Info/Use:

BEST Special X® imparts to beer – depending on the amount in the grist – a smooth roasty flavor reminiscent of raisins or dried fruit. The beer possesses a chestnut to dark hue (depending on rate) and an aromatic and harmonious full-bodied character. The malt does not, however, introduce bitter roasted flavors but rather brings a mild smoothness to beer without any of the astringent qualities associated with other dark malts.

BEST Special X® is a cool and “crafty” malt-product. Any craft-brewer should try-out this malt in his or her creations and impress with a rich mix of flavors.

For amber-colored beers, all types of dark beer, Belgian styles like Abbey, Trappist beer, Belgian Ales and Dutch-style beers (wit beers).

Up to 20 % of the grain bill.

Best Vienna
Color (L): 3.5-4.23.6 °L
Info/Use:

BEST Vienna deepens the light and brilliant color of the beer and creates a pleasant, full-bodied and malty taste. Selected malting barley is used to produce the malt and it is created according to a special malting process. This malt has a high enzymatic potential.

For Vienna, amber lager, golden ale and porter.

Up to 100 % of the grain bill.

Best Wheat Malt
Color (L): 1.8-2.71.9 °L
Info/Use:

BEST Wheat Malt emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt.

For top-fermented beers, light beer, Kölsch, ale, reduced alcohol and non-alcoholic beers.

Up to 60 % of the grain bill.

Brewferm Biscuit Malt
Color (L): 19.3 °L
Info/Use:

The real Belgian BISCUIT malt. This very light-roasted malt with only 45-55 EBC of colour, gives a biscuit/bread aroma to your beer.

Use 5-15%.

Brewferm Special B
Color (L): 98.1-120.6 °L
Info/Use:

Very special Belgian dark malt, obtained through specific double roasting process. Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.

Abbey ales, dubbels, porters, brown ales, doppelbocks.

Use 5-15 %

 

Brewferm Whiskeymalz
Color (L): 1.5-3 °L
Info/Use:

The real whisky malt as used by Scottish distilleries. Lightly peated to deliver the characteristic aroma of peat.

Crisp Finest Maris Otter Ale Malt
Color (L): 5-7 °L
Info/Use: Not provided.
Crisp Light Crystal (Crystal 150)
Color (L): 59 °L
Info/Use:

A great malt for adding sweet, caramel flavour to pale/amber ales. IPA’s and bitters. The lower colour is due to the shorter kilning time and this maintains the sweetness with getting too intense with the caramel notes. It will bring deep red colour to the beers depending on how much is used.

Provides sweet, caramel flavours and a golden hue.

 

Crisp Naked Oat Malt
Color (L): 1.1-3.4 °L
Info/Use:

Oat malt gives smoothness and body to darker beers and is particularly good in stouts. 

Haferflocken Axa Bjørn Lettkokte Havregryn
Color (L): 1 °L
Info/Use: Not provided.
Haferflocken Axa Bjørn Store Havregryn
Color (L): 1 °L
Info/Use:

Adds body and creamy head. For stouts and oat ales.

Haferflocken Axa Bjørn Store Havregryn, ristet
Color (L): 20 °L
Info/Use: Not provided.
Muntons Crystal Malt 150
Color (L): 56 °L
Info/Use: Not provided.
Muntons Crystal Malt 160-200
Color (L): 60.6-75.6 °L
Info/Use: Not provided.
Muntons Pilsner Malt
Color (L): 1.7 °L
Info/Use: Not provided.
Muntons Roasted Barley
Color (L): 698 °L
Info/Use:

1250-1500 EBC

634-761 °L

Thomas Fawcett Amber Malt
Color (L): 55-70 °L
Info/Use:

Dry, mild coffee flavour, amber colour. Adjunct for bitters.

Thomas Fawcett Black
Color (L): 725 °L
Info/Use:

Strong, burnt coffee flavour. Dark brown.

Thomas Fawcett Brown
Color (L): 94 °L
Info/Use:

Dry, mild coffee flavour, darker amber hue.

Thomas Fawcett Chocolate
Color (L): 444 °L
Info/Use:

Chocolate Malt 1100-1250 EBC

Stout and Dark Milds

Thomas Fawcett Crystal Malt
Color (L): 45 °L
Info/Use:

 

Karamell/krystallmalt gir generelt dypere farge, fyldigere smak og bedre skumfasthet, og brukes i opptil 10 %.
 
Dette er et krystallmalt i mellomskiktet og gir et kobber- eller rav-farget øl. Det gir en frisk toast- og karamellsmak uten å bikke over i brent rosin-preget som de mørkere krystallmaltene gir.

 

Karamell/krystallmalt gir generelt dypere farge, fyldigere smak og bedre skumfasthet, og brukes i opptil 10 %. 

Dette er et krystallmalt i mellomskiktet og gir et kobber- eller rav-farget øl. Det gir en frisk toast- og karamellsmak uten å bikke over i brent rosin-preget som de mørkere krystallmaltene gir.

Thomas Fawcett Crystal Rye
Color (L): 72 °L
Info/Use: Not provided.
Thomas Fawcett Hafermalz
Color (L): 2 °L
Info/Use: Not provided.
Thomas Fawcett Maris Otter Pale Malt
Color (L): 2.4 °L
Info/Use: Not provided.
Thomas Fawcett Pale Chocolate
Color (L): 188 °L
Info/Use:

Dark Milds - Stouts
Small quantities used for flavour and colour enhancement on dark beers

Thomas Fawcett Pale Crystal
Color (L): 28 °L
Info/Use:

Golden wort. Light, sweet malty flavour. Adjunct, 5% - 10% of grist (pale ales, lagers).

Thomas Fawcett Peated Malt
Color (L): 2.4 °L
Info/Use: Not provided.
Thomas Fawcett Red Crystal/Dark Crystal II
Color (L): 120 °L
Info/Use:

Milds - Dark Bitters (strong reddish)

Thomas Fawcett Roasted Barley
Color (L): 650-800 °L
Info/Use:

Sharp, dry, bitter flavour. Dark brown. Adjunct for bitters, milds & stouts.

Thomas Fawcett Rye Malt
Color (L): 2.4-2.8 °L
Info/Use:

Sweet, biscuity and flavourful.

Weyermann Böhmisches Tennenmalz (Pilsner Art)
Color (L): 1.9 °L
Info/Use:

"Floor-Malted Bohemian Pilsner Malt"

Pilsner Biere böhmischer Art, europäische untergärige Biere, 
vollmundige ober- und untergärige internationale Biersorten

100 %

hergestellt aus 2-zeiliger böhmischer Sommerbraugerste nach traditioneller Tennenmälzung für charaktervolle, geschmacksintensive Biere

Weyermann CARAAMBER
Color (L): 23-31 °L
Info/Use:

Improved flavor stability, promoted fullness, enhanced color, full red color, better mash efficiency, notes of toffee, caramel, and bread

Bock Beer, Dunkel Ale, Brown Ale, Red Lager, Amber Ale, Amber Lager

Up to 20 %

Weyermann CARAAROMA
Color (L): 130-170 °L
Info/Use:
  • Braunbiere
  • Bockbiere
  • Amber Biere
  • dunkle Lagerbiere
  • Dark Ales, Stouts
  • Porters

 

  • Erhöhung der Vollmundigkeit, Intensivierung des Malzaromas, dunklere Bierfarben, rötliche Bierfarbe
Weyermann CARABOHEMIAN
Color (L): 96-106 °L
Info/Use:

Für Böhmisches Lager, Böhmischer Bock, Böhmische Spezialbiere, Porter, Stout, Ale, Bockbiere, Oktoberbiere.

Intensives Caramelmalzaroma, dunkle Bierfarben.

Zugabe bis zu 15 %.

Weyermann CARAFA Spezial II
Color (L): 430 °L
Info/Use:

dunkle Biere, z.B. Münchner oder Kulmbacher Typ, Starkbiere, Altbiere, Bockbiere, Schwarzbiere

Intensivierung des typischen Aromas dunkler Biere sowie der Bierfarbe.

1-5 %

Weyermann CARAFA Spezial III
Color (L): 526 °L
Info/Use:
  • Hergestellt aus entspelzter Gerste; intensiviert das typische Aroma dunkler Biere sowie die Bierfarbe, geringere Röstbittere als CARAFA durch ein speziell entwickeltes Entbitterungsverfahren.
  • 1-5 %
  • dunkle Biere, z.B. Münchener oder Kulmbacher Typ, Starkbiere, Bockbiere, Altbiere, Schwarzbiere, Stout, Porter
Weyermann CARAMÜNCH I
Color (L): 31-38 °L
Info/Use: Not provided.
Weyermann CARAMÜNCH Typ II
Color (L): 41.8-49.3 °L
Info/Use:
  • Erhöhung der Vollmundigkeit
  • Intensivierung des Malzaromas
  • voller, runder Geschmack
  • sattere Bierfarben
  • dunkle Biere
  • Festbiere
  • Malzbiere
  • Nährbiere
  • Schankbiere
  • Leichtbiere
Weyermann CARAMÜNCH Typ III
Color (L): 57 °L
Info/Use:

dunkle Biere, Festbiere, Malzbiere, Nährbiere, Schankbiere, Leichtbiere

5-10 % bei dunklen Bieren, 1-5 % bei hellen Leichtbieren

Erhöhung der Vollmundigkeit, Intensivierung des Malzaromas, voller, runder Geschmack, sattere Bierfarben

Weyermann CARARED
Color (L): 20-25.4 °L
Info/Use:

Für Braunbiere, Bockbiere, Amberbiere, Altbiere, Weißbiere, Red Ales,  Scottish Ales. Zugabe bis zu 25 %.

Erhöhung der Vollmundigkeit, Intensivierung des Malzaromas, dunklere Bierfarben, rötliche Bierfarben.

Weyermann CARARYE
Color (L): 57-76 °L
Info/Use:

Obergärige Spezialbiere, Roggenbiere.

Intensivierung des Roggenmalzaromas, dunklere Bierfarben

Weyermann Dinkelröstmalz (Chocolate Spelt Malt)
Color (L): 230-330 °L
Info/Use:

Für Mehrkornbiere.

Sorgt für dunklere Bierfarben und typischen, mildem Röstgeschmack.

Zugabe bis zu 5 %.

Weyermann Münchener Malz Typ I
Color (L): 5.1-6.9 °L
Info/Use:
  • Unterstreichung des typischen Biercharakters durch Aromaverstärkung
  • Erzielung einer kräftigen Bierfarbe
  • dunkle Biere
  • Festbiere
  • Starkbiere
  • Malzbiere
  • Schwarzbiere
Weyermann Münchener Malz Typ II
Color (L): 8.1-9.9 °L
Info/Use:

dunkle Biere, Festbiere, Starkbiere, Malzbiere, Schwarzbiere. Unterstreichung des typischen Biercharakters durch Aromaverstärkung. Erzielung einer kräftigen Bierfarbe.

<= 100 %

Weyermann Pale Ale Malz
Color (L): 2.8-3.8 °L
Info/Use:

Für alle Biere geeignet: Ale, Stout, Porter.

Produziert hervorragende Lagerbiere und Ales.

Zugabe: 100 %

Weyermann Pilsener Malz
Color (L): 1.5-2.5 °L
Info/Use:

Für Pilsner Biere, jeder sonstige Biertyp.

Hergestellt aus feinster inländischer 2-zeiliger Sommerbraugerste, zur Herstellung aller hellen Biere, als Basismalz für Spezialbiere.

Zugabe 100 %.

Weyermann Röstroggen
Color (L): 250-410 °L
Info/Use:

Für Spezialbiere, Roggenbiere.

Röstroggen ist ein sehr dunkles Röstmalz und wird aus gesundem deutschen Qualitätsroggen hergestellt.

Zugabe bis zu 5 %.

Weyermann Sauermalz
Color (L): 1.7-3.2 °L
Info/Use:

Pilsnerbiere, Leichtbiere, Schankbiere. Absenkung des Würze-pH, dadurch Verbesserung der Maischarbeit. Intensivierung der Gärung und lichtere Bierfarben bei Pilsner Bieren. Verbesserung der Geschmacksstabilität, abgerundeter Biergeschmack.

1-5 %, < 10 % bei Sauerbieren

Weyermann Weizenbraumalz dunkel
Color (L): 7-9 °L
Info/Use:

Für Weizenbiere, Kölschbiere, Altbiere, obergärige Schankbiere, Leichtbiere, 
alkoholreduzierte Biere, alkoholfreie Biere.

Förderung des typischen obergärigen Aromas, Erzielung schlanker spritziger Biere, Unterstreichung des typischen Weizenaromas.

Zugabe bis zu 50 %.

Weyermann Weizenbraumalz hell
Color (L): 1.5-2.5 °L
Info/Use:

Für Weizenbiere, Kölschbiere, Altbiere, obergärige Schankbiere, Leichtbiere, alkoholreduzierte Biere, alkoholfreie Biere.

Förderung des typischen obergärigen Aromas, Erzielung schlanker spritziger Biere, Unterstreichung des typischen Weizenaromas.

Zugabe bis zu 80 %.

Weyermann Wiener Malz
Color (L): 3.2-3.9 °L
Info/Use:
  • Erzielung "goldfarbiger Biere und Förderung der Vollmundigkeit
  • Exportbier
  • Märzenbiere
  • Festbiere
  • Hausbräubiere 

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