Fermentable Types
| Fermentable Type | Yeild | Colour | Converted | Mashed | Acidity Type | Description | Validated | |
|---|---|---|---|---|---|---|---|---|
| Acid Malt | 58.6957 | 5.91 | No | Yes | acid | (Not Available) | ||
| Acidulated Malt (Weyermann) | 78.0 | 5.0 | No | Yes | acid |
Lowers the pH level of the wort, for better fermentation & improved flavor stability. Yields an acid rate of 50-55%.
|
(Not Available) | |
| Ale Malt (Barrett Burston) | 78.0 | 6.0 | No | Yes | base |
High quality Australian base malt for all your ales.
|
Yes | |
| Ale Malt (Belgian) | 78.0 | 6.0 | No | Yes | base |
Pale Ale Malt can be used as a base malt or in conjunction with regular 2 row malt to impart a richer malt flavor and additional color. Pale ale malt is a two row variety that is kilned longer and is usually better modified, giving it a more pronounced flavor than regular 2 row. It is also deeper in color, which can add a golden hue to your wort. The enzymes in Pale ale malt can support the use of nonenzymatic specialty malts.
|
(Not Available) | |
| Amber Dry Extract | 95.6522 | 25.61 | Yes | No | base | Yes | ||
| Amber Liquid Extract | 78.2609 | 25.61 | Yes | No | base | (Not Available) | ||
| Amber Malt | 76.087 | 43.34 | No | Yes | base | (Not Available) | ||
| Amber Malt (Bairds) | 76.0 | 100.0 | No | Yes | base |
Used in English browns, milds, porters & old ales to add colour & a biscuit taste.
|
(Not Available) | |
| Apple juice | 12.96 | 5.0 | Yes | No | base |
Fresh apple juice
|
(Not Available) | |
| Aromatic Malt | 78.2609 | 51.22 | No | Yes | crystal | No | ||
| Barley Flaked (Bairds) | 70.0 | 3.0 | No | Yes | base |
Used to increase body of beer.
|
(Not Available) | |
| Barley Hulls | 0.0 | 0.0 | Yes | Yes | base |
Used to increase the filtering capability of the grain bed when using grains that have no husks such as wheat or rye.
|
Yes | |
| Barley Roasted Malt (Bairds) | 55.0 | 1400.0 | Yes | Yes | roast |
Used in the production of dry or bitter Stouts & other dark beers,or in small amounts for colour adjustment in lighter beers.
|
(Not Available) | |
| Barley, Flaked | 69.5652 | 3.94 | No | Yes | base | (Not Available) | ||
| Barley, Raw | 60.8696 | 3.94 | No | Yes | base | (Not Available) | ||
| Barley, Torrefied | 78.2609 | 3.94 | No | Yes | base | (Not Available) | ||
| Biscuit Malt | 78.2609 | 45.31 | Yes | Yes | base | (Not Available) | ||
| Black (Patent) Malt | 54.3478 | 1500.0 | Yes | Yes | roast | (Not Available) | ||
| Black Barley (Stout) | 54.3478 | 1500.0 | Yes | Yes | roast | (Not Available) | ||
| Black Malt (Bairds) | 55.0 | 1400.0 | Yes | Yes | roast |
Flavour is more intense than Chocolate malt. Adds a strong burnt coffee flavor.
|
(Not Available) | |
| Black Roasted Barley (Briess) | 70.0 | 1324.0 | No | Yes | roast |
Contributes color and rich, sharp flavor characteristic of Stouts and some Porters. Impacts foam color.
|
No | |
| Briess Midnight Wheat | 78.0 | 1466.0 | No | Yes | roast |
Midnight Wheat Malt will contribute the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste.
• Use as replacement to debittered black malt • Excellent in Black IPAs, Schwarzbiers, other dark ales and lagers and for color adjustment in any beer style |
No | |
| Brown Malt | 69.5652 | 128.05 | No | Yes | base | (Not Available) | ||
| Brown Malt (Bairds) | 70.0 | 145.0 | No | Yes | base |
Imparts a dry, biscuit flavour. Used in nut brown ales, porters and some Belgian ales.
|
(Not Available) | |
| Brown Sugar, Dark | 100.0 | 98.5 | Yes | No | base | (Not Available) | ||
| Brown Sugar, Light | 100.0 | 15.76 | Yes | No | base | (Not Available) | ||
| Brumalt | 71.7391 | 45.31 | No | Yes | crystal | No | ||
| Canadian 6-Row (Country Malt Group) | 80.0 | 1.8 | No | Yes | base | No | ||
| Candi Sugar, Amber | 78.2609 | 147.75 | Yes | No | base | (Not Available) | ||
| Candi Sugar, Clear | 78.2609 | 1.97 | Yes | No | base | (Not Available) |