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%)
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%)
Flavour & colour producing grain. Starches are already converted into crystalized sugars & colour results from partially roasting the grain. No "mashing" required