. New FolderBe'AffffffJ@@N@Q@Black Barley (Briess)Stout)BriessUSricaFLAVOR: Coffee, Intense Bitter, Dry COLOR: Deep Brown provides color and rich, sharp flavor characteristic of Stouts and some Porters a dryness to Stout or Porter. not interchangeable with Black Malt Use 3-7% for a dry Porter Use 5-15% for dry Stout@@@?0@'A
Origin: Australia Color: 726 SRUSrica/tr>
Supplier: Jow White Maltings 6?E(b1@'A
Origin: Australia Color: 726 SRUSrica/tr>
Supplier: Jow White Maltings 6?E(b1@(AffffffJ@@N@R@Caramel Malt - 10L (Briess) - 10LBriessUSricaCandy-like Sweetness, Mild Carmel Golden Color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability $@@?0@(AffffffJ@@N@R@Caramel Malt - 10L 6-Row (Briess)BriessUSricaCandy-like Sweetness, Mild Carmel Golden Color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability $@@?0@(AffffffJ@@N@Q@Caramel Malt - 120L (Briess)- 10LBriessUSricaPronounced Caramel, Burnt Sugar, Raisiny, Prunes Deep Red Color 3-15% in Amber &Red beers. 10-15% in Bock 7-15% in Dark beers 10-15% in Porter &Stoutrm create desirable non-fermentables giving ability to contrib' body & head retention & stability ^@@?0@ AffffffJ@@N@Q@Caramel Malt - 120L 6-Row (Briess)BriessUSricaPronounced Caramel, Burnt Sugar, Raisiny, Prunes Deep Red Color 3-15% in Amber &Red beers. 10-15% in Bock 7-15% in Dark beers 10-15% in Porter &Stoutrm create desirable non-fermentables giving ability to contrib' body & head retention & stability ^@@?0@%(AffffffJ@@N@Q@Caramel Malt - 120L Organic (Briess)BriessUSricaPronounced Caramel, Burnt Sugar, Raisiny, Prunes Deep Red Color 3-15% in Amber &Red beers. 10-15% in Bock 7-15% in Dark beers 10-15% in Porter &Stoutrm create desirable non-fermentables giving ability to contrib' body & head retention & stability ^@@?0@+(AffffffJ@@N@@R@Caramel Malt - 20L (Briess) - 10LBriessUSricaCandy-like Sweetness, Mild Carmel Golden Color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability 4@@?0@0(AffffffJ@@N@@R@Caramel Malt - 30L (Briess) - 10LBriessUSricaSweet, Caramel, Toffee Golden Color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability stability >@@?0@'AffffffJ@@N@@R@Caramel Malt - 35L 6-Row (Briess)BriessUSricaSweet, Caramel, Toffee Golden Color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability stability A@@?0@ AffffffJ@@N@@R@Caramel Malt - 40L (Briess) - 10LBriessUSricaSweet, Caramel, Toffee Golden to lighr red hues 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability D@@?0@ AffffffJ@@N@@R@Caramel Malt - 40L 6-Row (Briess)BriessUSricaSweet, Caramel, Toffee Golden to lighr red hues 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability D@@?0@ AffffffJ@@N@@R@Caramel Malt - 50L 6-Row (Briess)BriessUSricaSweet, Pronounced Caramel Golden to lighr red hues 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stabiliI@@?0@'AffffffJ@@N@@R@Caramel Malt - 60L (Briess)-RowLBriessUSricaSweet, Pronounced Caramel Deep Golden to Red color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stabiliN@@?0@ AffffffJ@@N@@R@Caramel Malt - 60L 6-Row (Briess)BriessUSricaSweet, Pronounced Caramel Golden to lighr red hues 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stabiliN@@?0@'AffffffJ@@N@@R@Caramel Malt - 60L Organic (Briess)BriessUSricaSweet, Pronounced Caramel Deep Golden to Red color 3-7% in Pilsener for balance 5-15% for color, sweetness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stabiliN@@?0@ AffffffJ@@N@R@Caramel Malt - 80L 6-Row (Briess)BriessUSricaPronounced Caramel, Slight Burnt Sugar, Raisniny, Prune Red to Deep Red 3-15% in Amber and Red beers. 10-15% in Bock beers. 7-15% in Dark beers. 10-15% in Porter and Stout.HAR glassy endosperm create desirable non-fermentables giving ability to coT@@?0@ AffffffJ@@N@R@Caramel Malt - 90L 6-Row (Briess)BriessUSricaPronounced Caramel, Slight Burnt Sugar, Raisniny, Prune Red to Deep Red 3-15% in Amber and Red beers. 10-15% in Bock beers. 7-15% in Dark beers. 10-15% in Porter and Stout.HAR glassy endosperm create desirable non-fermentables giving ability to coV@@?0@ AffffffJ@@N@@R@Caramel Munich 60L (Briess) - 10LBriessUSricaCaramel, Roasted, Malty Amber to Red Color Excellent in IPAs, Pale Ales, Oktoberfests and Porters.tness &color to light amber beers CHAR glassy endosperm create desirable non-fermentables giving ability to contrib' body & head retention & stability N@ @?0@ AffffffJ@@N@R@Caramel Vienne 20L (Briess) - 10LBriessUSricaCaramel, Malty Golden Color contributes both mild caramel sweetness and maltiness. Excellent in Vienna-style Lagers and Belgian-style Abbey Ales. Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties. body & head retention & stability 4@@?0@ AffffffJ@@N@@R@Carapils (Briess)enne 20L (Briess)BriessUSricaFLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu???0@ AffffffJ@@N@@R@Carapils (Briess) OrganicOrganic)BriessUSricaFLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu?@?0@ AffffffJ@@N@@R@Carapils 6-Row (Briess)Briess)ss)BriessUSricaFLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu?@?0@ AffffffJ@@N@R@Chocolate (Briess)riess) (Briess)BriessUSricaFLAVOR: Rich Roasted Coffee COLOR: Brown Hues, depending upon usage color adj with minor/no flavor contribution 1-10% for color in Porter &Stout The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts & other Dark u@@?0@ AffffffJ@@N@@R@Chocolate 6-Row (Briess)Briess)s)BriessUSricaFLAVOR: Rich Roasted Coffee COLOR: Brown Hues, depending upon usage color adj with minor/no flavor contribution 1-10% for color in Porter &Stout The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts & other Dark u@@?0@ AffffffJ@@N@R@Chocolate Dark 6-Row (Briess)s)s)BriessUSricaFLAVOR: Rich Roasted Coffee COLOR: Brown Hues, depending upon usage color adj with minor/no flavor contribution 1-10% for color in Porter &Stout The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts & other Dark @z@@?0@$ AffffffJ@@N@R@Chocolate Organic (Briess)iess)s)BriessUSricaFLAVOR: Rich Roasted Coffee COLOR: Brown Hues, depending upon usage color adj with minor/no flavor contribution 1-10% for color in Porter &Stout The choc flavor is very complementary when used in higher % in Brown Ales, Porters, Stouts & other Dark u@@?0@'AffffffJ@@N@ffffff'@^@?T@Corn Syrup - Brewers (Briess)(Briess)USricaSyrup derived from corn with many of the same properties as corn sugar. May be used to enhance gravity without adding much body or flavor. Limit percentage in batch to avoid wine/cider flavors.?@?0@'Affffff'@^@Y@?@X@DME Dark Traditional (Briess)iess)BriessUSricaBriess Base Malt, Munich, Caramel 60L, Black Malt Sweet, Intense Malty Use in the production of Red and Amber Beers, Oktoberfest, Bock beer, Doppelbock, brown ales and other dark colored beers. 76% Fermentabilityheat and other styles of beerrain br @@?0@'Affffff'@^@Y@?@X@DME Golden Light (Briess)d (Briess)BriessUSricaBriess Base Malt, Briess Carapils Malt, FLAVOR: Malty All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers. 80% Fermentability.lity.@@?0@'Affffff'@^@Y@?@X@DME Sparklinf Amber (Briess)ess)s)BriessUSricaBreiss Base Malt, Caramel 60L, Munich Malt FLAVOR: Sweet, Malty, Caramel Use in the production of Pale Ales, Red and Amber Ales, Munich Style Beers, Bock and Oktoberfest Beers, Scottish Ales, and darker beers including Stouts and Porters 80% Fermenta%@@?0@"'Affffff'@^@Y@?@X@DME Wheat Bavarian (Briess)(Briess)BriessUSricaBriess Wheat Malt, Briess Base Malt FLAVOR: Neutral, Malty All wheat beers, & to adj flavor of other styles Use in the production of extract wheat beers, & to adjust the flavor of wheat and other styles of beer 80% Fermentabilityyles of beerrain br @@?0@)'AffffffJ@@N@ffffff'@^@?X@Dextrose (Briess) - Brewers (Briess)(Briess)USricaColorless and sweet 99% fermentablethe same properties as corn sugar. May be used to enhance gravity without adding much body or flavor. Limit percentage in batch to avoid wine/cider flavors.?@?0@0'AffffffJ@@N@ Tun@R@Extra Special (Briess)ingle infusion mashes and a 15 gallon brew pot for full size boil of the Briesslons of wort.USrica@FLAVOR: Burnt Sugar, Woody, Prunes COLOR:Deep Red to Copper Color CHARACTERISTICS:Provides distinctive flavors associated with darker, high gravity beers like Doppelbock. Can be used to enhance standard or lighter gravity provide richer flavor profile.@`@ @?0@6'Affffff'@^@Y@?lT@LME Dark Traditional (Briess)Briess)BriessUSricaBriess Base Malt, Munich, Caramel 60L, Black Malt Sweet, Intense Malty Use in the production of Red and Amber Beers, Oktoberfest, Bock beer, Doppelbock, brown ales and other dark colored beers. 76% Fermentabilityheat and other styles of beerrain br @@?0@='Affffff'@^@Y@?lT@LME Golden Light (Briess)s)BriessUSricaBriess Base Malt, Briess Carapils Malt, Water FLAVOR: Malty All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers. 80% Fermentability.@@?0@E'Affffff'@^@Y@?lT@LME Maltoferm Organic (Briess)s)BriessUSricaMalt, Water FLAVOR: Malty All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers. 80% Fermentability.rain beers. 80% Fermentability.@@?0@K'Affffff'@^@Y@?lT@LME Pilsen Light (Briess)Briess)BriessUSricaBriess Base Malt, Briess Carapils Malt, Water FLAVOR: Neutral to subtle Malty All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers. 80% Fermentability.ffffff@@?0@Q'Affffff'@^@Y@?lT@LME Porter (Briess)ditional (Briess)BriessUSricaBriess Base Malt, Wheat Malt, Caramel 60L, Chocolate Malt, Roasted Barley Sweet Malty, Chocolate 72% Fermentability Oktoberfest, Bock beer, Doppelbock, brown ales and other dark colored beers. 76% Fermentabilityheat and other styles of beerrain br`@@?0@ Affffff'@^@Y@?lT@LME Sparkling Amber Liquid (Briess)BriessUSricaBriess Base Malts, Caramel 60L Malt, Munich Malt Flavor Sweet, Malty, Caramel Use for Pale Ales, Red and Amber Ales, Munich Style Beers, Bock and Oktoberfest Beers, Scottish Ales, and darker beers including Stouts and Porters 80% Fermentability a br%@@?0@V'Affffff'@^@Y@?lT@LME Wheat Bavarian (Briess)Briess)BriessUSricaBriess Wheat Malt, Briess Base Malt FLAVOR: Neutral, Malty All wheat beers, & to adj flavor of other styles Use in the production of extract wheat beers, & to adjust the flavor of wheat and other styles of beer 80% Fermentabilityyles of beerrain br@@?0@&AffffffJ@@N@ffffff'@^@@?Rice Hulls (Briess)BriessUSricaRice Hulls are a filtering aid that improve the speed of vorlauf and lautering. Rice Hulls are particularly effective when brewing high gravity beers with a big grist; beer made with high percentages of specialty malts; and wheat and rye beers. APPLICA@?0@'AffffffJ@@N@ TunR@Roasted Barley (Briess)riess)fusion mashes and a 15 gallon brew pot for full size boil of the Briesslons of wort.USrica@FLAVOR: Coffee, Intense Bitter COLOR: Red to Deep Brown Use 3-7% for coffee flavor in Porter and Stout Use 2-5% in Nut Brown Ales. Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color.ide richer flavor profile.r@@?0@&AffffffJ@@N@ TunR@Special Roast (Briess)Briess)fusion mashes and a 15 gallon brew pot for full size boil of the Briesslons of wort.USrica@FLAVOR: Toasty, Biscuity, Sour, Tangy COLOR: Deep Golden to Brown Hues Excellent for Nut Brown Ales, Porter and other dark beer styles. Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt .ofile.I@@?0@&AffffffJ@@N@+@@S@Barley, Flaked (Briess)BriessUSricaUse at 10-25% to produce a light colored, mild flavored, dry beer. tein prevents use in light beers.333333?"@?0@Carafoam'AffffffJ@@N@$@`U@Corn - Yellow, Flaked (Briess)d (Briess)BriessUSricaproduce a beer with a mild, less malty flavor produce a drier, more crisp beer. APPLICATIONS Use up to 40% as a cereal adjunct in the total gristability.f Rye Flakes.?#@?0@Carafoamo&AffffffJ@@N@"@@U@Oats, Flaked (Briess) (Briess)BriessUSricaUse at 5-25% to produce a lan Oatmeal Stout Use a small percentage in Belgian Wit Beers.light beers.ffffff?@?0@Carafoam\'AffffffJ@@N@$@Q@Rice, Flaked (Briess)Briess))BriessUSricaUse up to 40% as a cereal adjuncteal Stout Use a small percentage in Belgian Wit Beers.light beers.?"@?0@Carafoam&AffffffJ@@N@@R@Victory Malt (biscuit) (Briess)BriessUSricaFLAVOR: Biscuity, Baking Bread, Nutty COLOR: Deep Golden to Brown Hues With an aroma of baking bread, Victory Malt is great in Nut Brown Ales and other dark beers. Special processing develops the biscuity, baking bread, nutty flavors that are distinc<@@?0@Caramel/Crystal Malt - 30L_&AffffffJ@@N@ffffff'@.@?@S@Aromatic Malt (Briess)BriessUSricaFLAVOR: Smooth, Intensely Malty COLOR CONTRIBUTION: Rich Golden Hues CHARACTERISTICS AND APPLICATIONS Munich-style malt that will contribute an intensely malty flavor and aroma. Use in any beer style for additional maltiness. Produced from AMBA/BM4@@?0@Caravienne Malt&AffffffJ@@N@ffffff'@@P@@S@Mild Malt - Ashburne (Briess)BriessUSricaFLAVOR: Malty and Sweet COLOR CONTRIBUTION: Rich Golden Hues CHARACTERISTICS AND APPLICATIONS Well suited for mild ale beers for color and maltiness. Imparts smooth sweet flavor while also adding a full malty flavor.altiness. Produced from AMBA/BM333333@ @?0@Caravienne Malt AffffffJ@@N@(@a@Y@? T@Brewers Malt 2-Row (Briess)t (Briess)BriessUSricaFlavor:Mild Malty Smoother, less grainy flavor than 6-rowufficient enzymes for self-conversion Smooth yet pronounced malty flavor plus sweetness Great in Bock beers, Oktoberfest beersot contribute signficantly to body or head retention -- Use?@?0@DME Golden Light (Briess)iess) AffffffJ@@N@*@d@Y@?S@Brewers Malt 6-Row (Briess)Briess)s)BriessUSricaFlavor:Mild Grainy Malty More husk than 2-row, well suited for high adjunct brewing-conversion Smooth yet pronounced malty flavor plus sweetness Great in Bock beers, Oktoberfest beersot contribute signficantly to body or head retention -- Use?@?0@DME Golden Light (Briess)iess) AffffffJ@@N@ffffff'@D@T@@@S@Borlander Munich Malt (Briess)BriessUSricaFlavor:Smooth Malty and Sweet Color: Golden-Orange Hues Sufficient enzymes for self-conversion Smooth yet pronounced malty flavor plus sweetness Great in Bock beers, Oktoberfest beersot contribute signficantly to body or head retention -- Use$@ffffff @?0@DME Sparklinf Amber (Briess)s)&AffffffJ@@N@*@D@Y@@S@Munich 10L (Briess)rganic (Briess)BriessUSricaFLAVOR: Robust Malty COLOR: Golden to Orange Hues Adds a pronounced malty flavor without adding non-fermentables or affecting foam. Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews.ck beers!$@ffffff @?0@DME Sparklinf Amber (Briess)&AffffffJ@@N@ffffff'@D@Y@@S@Munich 10L Organic (Briess)Briess)BriessUSricaCaramel, Roasted, Malty FLAVOR: Robust Malty COLOR: Golden-Orange Hues CHARACTERISICS AND APPLICATIONS Sufficient enzymes for self-conversion in most mash programs. Provides a smooth yet pronounced malty flavor plus sweetness. Great in bock beers!$@ffffff @?0@DME Sparklinf Amber (Briess)f&AffffffJ@@N@*@4@Y@@R@Munich 20L (Briess)Briess)Briess)BriessUSricaFLAVOR: Robust Malty COLOR: Golden to Orange Hues Adds a pronounced malty flavor without adding non-fermentables or affecting foam. Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews.ck beers!4@@?0@DME Sparklinf Amber (Briess)&AffffffJ@@N@*@@`@Y@?`S@Vienna Malt (Briess)riess)Briess)BriessUSricaFLAVOR: Malty, Very Slight Biscuit Can be used as a base malt Use with Caramel Malts to produce malty red and amber beers.ng foam. Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews.ck beers! @ffffff@?0@DME Sparklinf Amber (Briess)5(AffffffJ@@N@)@@Z@S@Rye Malt (Briess)d (Briess))BriessUSricaFLAVOR: Distinctive Rye, Earthy COLOR: Deep Red Hues Because of its pronounced rye flavor, we using in 5% increments until desired flavor is achieved. Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less t͚ @@?0@DME Wheat Bavarian (Briess)@(AffffffJ@@N@*@Q@Rye, Flaked (Briess)(Briess))BriessUSricaUse up to 40% as a cereal adjunct in the total grist to create Rye Beer. Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes.ffffff@"@?0@DME Wheat Bavarian (Briess)5 AffffffJ@@N@-@d@Y@?@T@Wheat - Red Malt (Briess)(Briess)))BriessUSricaFLAVOR: Creamy, Sweet, Malty, Wheat, Floury Imparts malty flavor not obtainable from raw wheat. Use with rice hulls to improve lautering and help prevent stuck mash. White Wheat Malt contributes to foam production and foam stability.tion -- Useffffff@@?0@DME Wheat Bavarian (Briess)ss)&AffffffJ@@N@0@@S@Wheat - Soft Red, Flaked (Briess)BriessUSricaUse up to 40% as a cereal adjunct in the total grist Use in the production of Belgian Wit Beers Use 0.5-1.0% to a standard brew to increase foam stability.f Rye Flakes.͚?"@?0@DME Wheat Bavarian (Briess)8 AffffffJ@@N@-@ b@Y@?@U@Wheat - White Malt (Briess)iess)))BriessUSricaFLAVOR: Creamy, Sweet, Malty, Wheat, Floury Imparts malty flavor not obtainable from raw wheat. Use with rice hulls to improve lautering and help prevent stuck mash. White Wheat Malt contributes to foam production and foam stability.tion -- Useffffff@@?0@DME Wheat Bavarian (Briess)ss). AffffffJ@@N@&@@`@Y@@ T@Pilsen Malt 2-Row (Briess) (Briess))BriessUSricaFLAVOR: Subtle Malty, Delicately Sweet Very light colored base malt. Produces exceptionally clear, crisp wort. Pilsen Malt has a slightly lower protein level than 2-Row Brewers Malt..ot contribute signficantly to body or head retention -- Use?@?0@LME Pilsen Light (Briess)iess)+ AffffffJ@@N@ffffff'@@U@Y@?T@Pale Ale Malt 2-Row (Briess)riess)s)BriessUSricaFlavor:Malty Color Golden Hues Can be used as a base malt. More pronounced malty flavor than 2-Row Brewers Malt. Use with 2-Row Brewers Malt for rich malt flavor and additional color.ot contribute signficantly to body or head retention -- Use @@?0@Sparkling Amber Liquid (Briess)