Weyermann

Medium coloured malt with characteristic malty aroma. Rich flavours of bread and honey with notes of biscuit. Good for adding complexity and colour to most beer styles, and traditionally used at 100 % of the grain bill for traditional German dark lager styles.Munich II is a slightly darker version of the Munich malts from Weyermann®. Slightly lower levels of enzymatic power than in paler base malts.Weyermann Munich-2 Malt 1kg WholeGrain type: barleyColour: 20 - 25 °EBC (8 - 10 Lovibond)Content: 1kg Whole barley malt Grain type: barley

Weyermann® CARARYE® is a drum-roasted caramel malt made from rye.  CARARYE® can be used to impart typical rye flavors and aromas, with the characteristic malty and spicy notes.  Intense aromas of bread, coffee, dark chocolate and dried fruit also come through. Perfect for all Rye beer styles, especially ones looking to add a bit of color like  Rye IPA’s, Rye Stouts, and Rye Amber Ales.Perfect for:- IPA; Rye IPA, Juicy IPA, Hazy IPA, NEIPA- Rye Beer; German Rye Beer, Roggenbier, Sathi- Stout; Russian Imperial Stout- Multigrain Beer- KwassWeyermann Cararye 250g CrushedContent: 250g crushed rye maltColor: 150-200 ° EBC (European Brewing Convention)Use: Use up to 15% of the malt bill.Extract: 74%

Roasted barley adds intense roasty flavours with notes of espresso and liquorice. Imparts a dry, slightly burnt character with some bitterness. Usually used in small amounts for flavour and colour, and an almost obligatory ingredient in stouts. Adds dark colour with red-brown hues, closer to black at high percentages. Roasted barley lowers the pH of the mash, which may demand addition of calcium carbonate. No enzymatic power. Grain type: barleyColour: 1000 - 1300 °EBC (376 - 488 Lovibond)Usage:  5%-10%

Made from the finest German quality brewing barley. With our unique manufacturing process for our CARAFA® SPECIAL series, a large portion of the husk of the grain is removed. Together with an adapted roasting program, this results in the finest roasting aroma while minimizing the roasted bitterness.Sensory: finely roasted aromatic; coffee, cocoa and dark chocolate notesSpecialty malt for all dark beer styles, typically for:Dark Lager; Czech Dark Lager, SchwarzbierWheat beer; Dunkel Weizen, WeizenbockBock; Dark Doppelbock, EisbockAmber Ale; Extra Special BitterIPA; Black IPA, Black AlePorter; Baltic PorterStout; Irish Stout, Irish Extra Stout, American StoutStrong Ale; Belgian Dark Strong Ale or QuadrupelMalt Beverage (nonalcoholic malt beer)Recommended addition: up to 5%Can also be used for color correction in light beers with an addition up to 0.5%.For special recipes with intensive roasting aroma, e.g. Irish Stout, Russian Imperial Stout, higher amounts of up to 15%% is possible.Enzyme activity: noneColor:1100 – 1200 EBC415.2 – 452.9 LovibondContent: 1kg barley maltUse: Use up to 15% of the malt bill.

Produced from quality spring barley. CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, darkbeer aroma, as well as body and mouthfeel to finished beer but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness, with a firm, creamy, white head. Flavor: notes of coffee, cocoa and dark chocolateGrain type: barleyColour: 1300 - 1500 °EBC (488 - 563 Lovibond)Enzyme activity: noneContent: 1kg barley maltUse: Use up to 10% of the malt bill.

Extra pale malt with clean taste and light sweetness. Excellent base malt for the palest of beer styles, such as German pils, New England IPA and Mexican pale lager.The premium pilsnermalt from Weyermann® is made from quality 2-row barley that is dried at a low temperature. The careful kilning produces an extra pale malt.This malt is high in enzymatic power, low in protein and normally gives a reliable extract efficiency.Weyermann Extre Pale Premium Pilsner Malt 1kg Whole Content: 1kg Whole barley malt Grain type: barleyColour: 2 - 2,5 °EBC (1,3 - 1,5 Lovibond)Use: Use up to 100% of the malt note

Medium coloured malt with characteristic malty aroma. Rich flavours of bread and honey with notes of biscuit.Good for adding complexity and colour to most beer styles, and traditionally used at 100 % of the grain bill for traditional German dark lager styles.Munich I is the paler version of the Munich malts from Weyermann®. Slightly lower levels of enzymatic power than in paler base maltsWeyermann Munich-1 Malt 1kg WholeGrain type: barleyColour: 12 - 18 °EBC (5 - 7 Lovibond)Content: 1kg Whole barley malt Grain type: barley

This Caramel Amber is a medium coloured caramel malt with gentle and slightly malty sweetness. Some biscuit with traces of caramel. Adds a beautiful red colour to beer. Improved flavour stability and adds fullness and mouthfeel. Normal usage up to 20 % of grain bill.Content: 250g crushed barleyGrain type: barleyColour: 60 - 80 °EBC (23 - 31 Lovibond)Usage: Up to 20%

Chocolate malt that gives flavours of coffee and dark chocolate, with some roastiness. Carafa® I Special is produced from de-husked barley, which makes the roasted notes smoother and more rounded, rather than bitter.Use in small amounts for colour adjustment and up to 10 % for dark beer styles where roasty flavours is part of the character. Adds a brown-black colour to beer but not to the foam.This malt is roasted and lacks enzymatic power. Roasted malts lowers the pH of the mash, which may require additions of calcium carbonate. Carafa® is a registered trademark of Weyermann®.Grain type: barleyColour: 800 - 1000 °EBC (301 - 376 Lovibond)Content: 1kg barley maltUse: Use up to 10% of the malt bill.

Pale wheat malt with soft malt notes of bread and cereals. Adds foam stability and mouthfeel. Wheat malt is the main ingredient in German wheat beers, but is frequently included in many other beer styles. Adds very little colour and gives a straw blonde hue at higher percentages.Can be used at 100 % of the grain bill, but since wheat malt lacks husks it is common to include other base malts to avoid stuck mashes. High in protein.Weyermann Wheat Malt 1kg WholeGrain type: wheatColour: 3 - 5 °EBC (1,7 - 2 Lovibond)

Medium coloured malt with characteristic malty aroma. Rich flavours of bread and honey with notes of biscuit.Good for adding complexity and colour to most beer styles, and traditionally used at 100 % of the grain bill for traditional German dark lager styles.Munich I is the darker version of the Munich malts from Weyermann®. Slightly lower levels of enzymatic power than in paler base malts.Weyermann Munich-2 Malt 1kg CrushedGrain type: barleyColour: 20 - 25 °EBC (8 - 10 Lovibond)Content: 1kg crushed barley malt Grain type: barley

Medium coloured caramel malt with rich maltiness and light sweetness. Adds fullness, mouthfeel and foam stability.Normal usage up to 15 % of grain bill. Gives beer a deeper colour with hints of copper.During the malting process the kernels are rested at 65 °C until sugars are released, followed by a rise in temperature during which partial caramelization occurs.Weyermann Caramünch-1 1kg CrushedContent: 1kg crushed barley maltGrain type: barleyColour: 80 - 100 °EBC (31 - 38 Lovibond)Use: Use up to 15% of the malt bill.

Medium coloured caramel malt with rich maltiness and light sweetness. Adds fullness, mouthfeel and foam stability.Normal usage up to 15 % of grain bill. Gives beer a deeper colour with hints of copper.During the malting process the kernels are rested at 65 °C until sugars are released, followed by a rise in temperature during which partial caramelization occurs.Weyermann Caramünch-1 1kg WholeContent: 1kg barley maltGrain type: barleyColour: 80 - 100 °EBC (31 - 38 Lovibond)Use: Use up to 15% of the malt bill.

Medium coloured caramel malt with gentle and slightly malty sweetness. Some biscuit with traces of caramel. Adds a beautiful red colour to beer. Improved flavour stability and adds fullness and mouthfeel.Weyermann CaraAmber 1kg WholeNormal usage up to 20 % of grain bill.Grain type: barleyColour: 60 - 80 °EBC (23 - 31 Lovibond)

Closely related to munich malts, but darker and more aromatic. Adds intense malt sweetness with honey-like flavour and light notes of roast.Normally used at up to 20 % of the grain bill, but noticeable at lower dosage, adding notes of breadcrumb or toast, imitating flavours associated with decoction mashing. Adds a dark amber or copper.Despite being a medium coloured malt, melanoidinmalt lowers the mash pH relatively much.Weyermann Melanoidin Malt 1kg CrushedGrain type: barleyColour: 60 - 80 °EBC (23 - 31 Lovibond)Content: 1kg crushed barley malt Grain type: barleyUse: Normally 20% of the malt bill

Closely related to munich malts, but darker and more aromatic. Adds intense malt sweetness with honey-like flavour and light notes of roast.Normally used at up to 20 % of the grain bill, but noticeable at lower dosage, adding notes of breadcrumb or toast, imitating flavours associated with decoction mashing. Adds a dark amber or copper.Despite being a medium coloured malt, melanoidinmalt lowers the mash pH relatively much.Weyermann Melanoidin Malt 1kg WholeGrain type: barleyColour: 60 - 80 °EBC (23 - 31 Lovibond)Content: 1kg barley malt Grain type: barleyUse: Normally 20% of the malt bill

Weyermann® CARARYE® is a drum-roasted caramel malt made from rye.  CARARYE® can be used to impart typical rye flavors and aromas, with the characteristic malty and spicy notes.  Intense aromas of bread, coffee, dark chocolate and dried fruit also come through. Perfect for all Rye beer styles, especially ones looking to add a bit of color like  Rye IPA’s, Rye Stouts, and Rye Amber Ales.Perfect for:- IPA; Rye IPA, Juicy IPA, Hazy IPA, NEIPA- Rye Beer; German Rye Beer, Roggenbier, Sathi- Stout; Russian Imperial Stout- Multigrain Beer- KwassWeyermann Cararye 1kg WholeContent: 1kg whole rye maltColor: 150-200 ° EBC (European Brewing Convention)Use: Use up to 15% of the malt bill.Extract: 74%

Pale wheat malt with soft malt notes of bread and cereals. Adds foam stability and mouthfeel.Wheat malt is the main ingredient in German wheat beers, but is frequently included in many other beer styles. Adds very little colour and gives a straw blonde hue at higher percentages.Can be used at 100 % of the grain bill, but since wheat malt lacks husks it is common to include other base malts to avoid stuck mashes. High in protein.Weyermann Wheat Malt 250gGrain type: wheatColour: 3 - 5 °EBC (1,7 - 2 Lovibond)

Medium coloured malt with characteristic malty aroma. Rich flavours of bread and honey with notes of biscuit.Good for adding complexity and colour to most beer styles, and traditionally used at 100 % of the grain bill for traditional German dark lager styles.Munich I is the paler version of the Munich malts from Weyermann®. Slightly lower levels of enzymatic power than in paler base maltsWeyermann Munich Malt 250gkg CrushedGrain type: barleyColour: 12 - 18 °EBC (5 - 7 Lovibond)Content: 1kg crushed barley malt Grain type: barley

Roasted barley adds intense roasty flavours with notes of espresso and liquorice. Imparts a dry, slightly burnt character with some bitterness. Usually used in small amounts for flavour and colour, and an almost obligatory ingredient in stouts. Adds dark colour with red-brown hues, closer to black at high percentages. Roasted barley lowers the pH of the mash, which may demand addition of calcium carbonate. No enzymatic power. Grain type: barleyColour: 1000 - 1300 °EBC (376 - 488 Lovibond)Usage:  5%-10%

Made from rye, which lends a spicy flavour with notes of crispbread. Bready and with a slightly oily mouthfeel. Rye malt has no husks and high levels of β-glucans, therefore it is recommended to include grains with husks and/or other sparging aids. Rye malt can be used at up to 60 % of the grain bill.Weyermann Rye Malt 1kg CrushedGrain type: ryeColour: 4 – 10 °EBC (2,1 – 4 °Lovibond)Maltster: Weyermann®

Very pale caramel malt that adds mouthfeel and body to beers, without adding much colour or taste. Enhances the foam stability.The malt is dried in a special process at a low temperature, which gives a low degree of caramelization and colouring. Marketed as Carafoam® in the USA, and malts with similar characteristics are sometimes branded as dextrin malts.Grain type: barleyColour: 2,5 - 6,5 °EBC (1,5 - 3 Lovibond)

Carared malt from German Weyermann is a medium light caramel malt which at higher proportions gives the beer a clear amber or red tint.Gives a soft, slightly aromatic maltiness with hints of sweetness.The malt taste is emphasized, the fullness is increased and the foam stability increases.Can be used as special malt up to 25% in, for example, Red Ales.Weyermann Carared 1kg CrushedContent: 1kg crushed barley maltColor: 40 - 60 ° EBC (European Brewing Convention)Use: Use up to 25% of the malt bill.

Slightly darker than pilsner malt and with some aromatic malt notes. Malty flavour with some sweet bread and honey notes. Use at up to 100 % of grain bill, or at lower percentages to add complexity and malt character. Also called Viener or Vienna.Vienna malt is slowly dried and has retained most of its enzymatic power, although at a slightly lower level than lighter base malts.Grain type: barleyColour: 6 – 9 °EBC (2,8 – 4 °Lovibond)

A light base malt with light maltiness and pure taste as well as hints of sweetness. Excellent base for most beers, mainly in lager beers. This pilsner malt from Weyermann is made from high-quality two-row barley which is dried slowly at 80 ° C. Weyermann pilsner malt has a high enzyme content, low protein content and usually gives a reliable yield from the mashing. Weyermann Pilsner Malt 1kg Crushed Content: 1kg crushed barley malt Color: 2.5-4.5 ° EBC (European Brewing Convention) Use: Use up to 100% of the malt note

Pale malt with a light, malty aroma and some notes of sweetness. Excellent choice for most beer styles and in particular for lager beer styles. Pilsner malt from Weyermann® is produced from high quality two-row barley which has been dried at a low temperature (80 °C). This results in a malt that is only a shade darker than unmalted barley. This pilsnermalt is high in enzymatic power, low in protein and normally gives a reliable extract efficiency.Weyermann Pilsner Malt 1kg WholeGrain type: barleyColour: 2,5 – 4,5 °EBC (1,5 – 2 °Lovibond)Maltster: Weyermann®

Pale special malt with bright acidity. Mainly used for adjustment of the mash pH. Malt husk contains lactic acid bacteria naturally and in acidulated malt the flavour is dominated by a fruity acidity.Use for lowering the mash pH to optimum levels for enzymatic activity. Can give increased extract efficiency, improved flavour stability and a paler beer colour. Calculate a pH reduction of 0.1 per weight percent of acidulated malt that is included in the malt bill.Use up to 10 % of total grain bill. Originally created to allow for pH-adjustment without breaking the German Reinheitsgebot, but sometimes experimented with for the creation of various sour ales.Weyermann Acidulated Malt 1kg WholeGrain type: barleyColour: 3 – 6 °EBC (1,7 – 3 °Lovibond)Maltster: Weyermann®

Made from rye, which lends a spicy flavour with notes of crispbread. Bready and with a slightly oily mouthfeel. Rye malt has no husks and high levels of β-glucans, therefore it is recommended to include grains with husks and/or other sparging aids. Rye malt can be used at up to 60 % of the grain bill.Weyermann Rye Malt 1kg WholeGrain type: ryeColour: 4 – 10 °EBC (2,1 – 4 °Lovibond)Maltster: Weyermann®

Slightly darker than pilsner malt and with some aromatic malt notes. Malty flavour with some sweet bread and honey notes. Use at up to 100 % of grain bill, or at lower percentages to add complexity and malt character. Also called Vienna.Vienna malt is slowly dried and has retained most of its enzymatic power, although at a slightly lower level than lighter base malts.Grain type: barleyColour: 6 – 9 °EBC (2,8 – 4 °Lovibond)

Pale wheat malt with soft malt notes of bread and cereals. Adds foam stability and mouthfeel. Wheat malt is the main ingredient in German wheat beers, but is frequently included in many other beer styles. Adds very little colour and gives a straw blonde hue at higher percentages.Can be used at 100 % of the grain bill, but since wheat malt lacks husks it is common to include other base malts to avoid stuck mashes. High in protein.Weyermann Wheat Malt 1kg CrushedGrain type: wheatColour: 3 - 5 °EBC (1,7 - 2 Lovibond)

Extra pale malt with clean taste and light sweetness. Excellent base malt for the palest of beer styles, such as German pils, New England IPA and Mexican pale lager.The premium pilsnermalt from Weyermann® is made from quality 2-row barley that is dried at a low temperature. The careful kilning produces an extra pale malt.This malt is high in enzymatic power, low in protein and normally gives a reliable extract efficiency.Weyermann Extre Pale Premium Pilsner Malt 1kg Crushed Content: 1kg crushed barley malt Grain type: barleyColour: 2 - 2,5 °EBC (1,3 - 1,5 Lovibond)Use: Use up to 100% of the malt note

Very pale caramel malt that adds mouthfeel and body to beers, without adding much colour or taste. Enhances the foam stability.The malt is dried in a special process at a low temperature, which gives a low degree of caramelization and colouring. Marketed as Carafoam® in the USA, and malts with similar characteristics are sometimes branded as dextrin malts.Also called Caramel Pils or Dextrin malt.Weyermann Carapils Malt 1kg CrushedContent: 1kg crushed barley malt Grain type: barleyColour: 2,5 - 6,5 °EBC (1,5 - 3 Lovibond)Use: Use up to 100% of the malt note

Very pale caramel malt that adds mouthfeel and body to beers, without adding much colour or taste. Enhances the foam stability.The malt is dried in a special process at a low temperature, which gives a low degree of caramelization and colouring. Marketed as Carafoam® in the USA, and malts with similar characteristics are sometimes branded as dextrin malts.Also called Caramel Pils or Dextrin malt.Weyermann Carapils Malt 1kg WholeContent: 1kg whole barley malt Grain type: barleyColour: 2,5 - 6,5 °EBC (1,5 - 3 Lovibond)Use: Normally 2-10% of the malt note

Pilsner malt of the grain variety Eraclea, named after the area Eraclea in northeastern Italy near Venice where it is grown. Gives a very light and elegant taste. Excellent base malt for Mediterranean-inspired lager and ale.Weyermann Eraclea Pilsner Malt 1kg Crushed Content: 1kg crushed barley malt Grain type: barleyColour: 3 - 5 °EBC (1,7 - 2 Lovibond)Use: Use up to 100% of the malt note

Pilsner malt of the grain variety Eraclea, named after the area Eraclea in northeastern Italy near Venice where it is grown. Gives a very light and elegant taste. Excellent base malt for Mediterranean-inspired lager and ale.Weyermann Eraclea Pilsner Malt 1kg Whole Content: 1kg Whole barley malt Grain type: barleyColour: 3 - 5 °EBC (1,7 - 2 Lovibond)Use: Use up to 100% of the malt note

Barke is produced from quality two-row spring barley (Barke). Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process from single-step to multi-step infusion, to decoction. Flavor: malty-sweet and gentle notes of honey.Weyermann Barke Pilsner Malt 1kg Crushed Content: 1kg crushed barley malt Grain type: barleyColour: 2,5 - 4,5 °EBC (1,5 - 2 Lovibond)Use: Use up to 100% of the malt note

Medium coloured malt with characteristic malty aroma. Rich flavours of bread and honey with notes of biscuit.Good for adding complexity and colour to most beer styles, and traditionally used at 100 % of the grain bill for traditional German dark lager styles.Munich I is the paler version of the Munich malts from Weyermann®. Slightly lower levels of enzymatic power than in paler base maltsWeyermann Munich-1 Malt 1kg CrushedGrain type: barleyColour: 12 - 18 °EBC (5 - 7 Lovibond)Content: 1kg crushed barley malt Grain type: barley

Pale caramel malt that gives a light maltiness with a hint of sweetness. Carahell® is malty rather than caramelly sweet. Adds body, roundness and mouthfeel without adding much colour. Improves the foam stability.Carahell® is a registered trademark of Weyermann®.Weyermann Carahell Malt 1kg CrushedGrain type: barleyColour: 20 - 30 °EBC (8 - 12 Lovibond)Content: 1kg crushed barley malt Grain type: barleyUse: Normally 2-10% of the malt bill

Pale caramel malt that gives a light maltiness with a hint of sweetness. Carahell® is malty rather than caramelly sweet. Adds body, roundness and mouthfeel without adding much colour. Improves the foam stability.Carahell® is a registered trademark of Weyermann®.Weyermann Carahell Malt 1kg WholeGrain type: barleyColour: 20 - 30 °EBC (8 - 12 Lovibond)Content: 1kg Whole barley malt Grain type: barleyUse: Normally 2-10% of the malt bill

A light base malt from high-quality two-row barley with clean taste, light maltiness and sweetness. Perfect base for most beers, mainly English and American beers. It's dried slightly longer than pilsner malt, giving it a slightly darker shade of colour.The Pale Ale malt has a high enzyme content, low protein content and usually gives a very good and stable yield from the mash.Weyermann Pale Ale Malt 1kg Crushed Content: 1 kg crushed barley malt Color: 5.5-7.5 ° EBC (European Brewing Convention) Use: Use up to 100% of the malt note

A light base malt from high-quality two-row barley with clean taste, light maltiness and sweetness. Perfect base for most beers, mainly English and American beers. It's dried slightly longer than pilsner malt, giving it a slightly darker shade of colour.The Pale Ale malt has a high enzyme content, low protein content and usually gives a very good and stable yield from the mash.Weyermann Pale Ale Malt 1kg Whole Content: 1 kg whole barley malt Color: 5.5-7.5 ° EBC (European Brewing Convention) Use: Use up to 100% of the malt note

Barke is produced from quality two-row spring barley (Barke). Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process from single-step to multi-step infusion, to decoction. Flavor: malty-sweet and gentle notes of honey.Weyermann Barke Pilsner Malt 1kg Whole Content: 1kg whole barley malt Grain type: barleyColour: 2,5 - 4,5 °EBC (1,5 - 2 Lovibond)Use: Use up to 100% of the malt note