Malted wheat grain. Has a strong malty flavour and is used in wheat beers. Can be added in small amounts to greatly increase head retention. Beginners use no more than 60% in the mash to avoid sticking. (Max 85%)
Use as base malt for all beer styles.
A basic malt for lightly coloured and flavoured beers. Primarily used in the mash to add fermentable sugars and enzymes without adding too much flavour. (Max 100%)
A longer kilned variant of pilsner malt. Has a much stronger malt flavour than even marris otter. Used in bocks and other strongly flavoured European beers to add flavour without adding too much colour. When mashing, keep in mind that this malt has low levels of enzymes. Use in conjunction with other malts. (Max 80%)
Think of Munich malt turned up to the extreme. Has very high, almost overpowering, malty flavours and light-medium dark colour. If you want to add a lot of flavour with a small grain bill, use this grain. When mashing, keep in mind this malt has no enzymes. (Max 30%)
A single origin pale ale malt. While other malts are a blend of several different breeds of barley, this one is purely the Marris Otter breed. Slightly stronger flavour than standard Pale Ale Malt and slightly less enzymes. (Max 100%)
A slightly darker variant of pilsner malts. The longer kiln time adds a malty, grainer flavour while still maintaining high levels of enzymes. (Max 100%)
A longer kilned variant of pilsner malt. Hints of toast with less sweetness than pale malts. (Max 100%)
Purple wheat has only recently been introduced into Australia, originating in Ethiopia and is known as Abyssinian wheat. The purple colour of the wheat is in the pericarp, with high levels of anthocyanins. Studies indicate that the antioxidant capacities of anthocyanins may provide protection from DNA damage, boosting immune response and strengthening...