The intensive germination and mild kilning of Dingemans Aromatic will add a very strong malt aroma and a deep reddish color. Aromatic malt also improves flavor stability. This malt is rather low in diastatic power, therefore it can make up to 30% of a grist.

Weyermann® CARAHELL® is a drum-roasted caramel malt made from two-row, German barley that delivers a fuller body, improved aroma, and increased beer foam while also contributing to a more fuller, rounder body and flavor.  CARAHELL® also imparts  deep copper color, and gentle notes of caramel flavor.

• EBC: 40-60

• Lovibond: 15-25

• Usage: to 25%

• Moisture: 5.5-7.0%

• Total Nitrogen: 10.5-12.5%

• Extract% (dry basis): 70-74

• Soluble Nitrogen Ratio: N/A

Weyermann® CARAFOAM® is a drum-roasted caramel malt made from two-row, German barley which is especially successful when used to aid in creating better foam improvement, improved head retention and a fuller body.  Suitable for all styles where these characteristics are desired.

Briess Victory® is a biscuit-style specialty malt. It has a clean, toasted bread flavor with a mild nuttiness. The aroma is similar to baking bread. It imparts deep golden to light brown hues. It can be used in small amounts to add complexity and warm color to lighter ales or lagers like bocks or mild ales. Used more heavily, it makes an excellent addition to amber or nut brown ales or other dark beers.

Briess 2-Row Carapils® is a unique, dextrine-style barley malt. It adds body, foam retention, and beer stability without influencing color or aroma. It has the full glassiness of a caramel malt without the color or flavor. The non-fermentables in Carapils® malt are very advantageous in balancing body and flavor of dark colored beers, but it can be used to enhance beers of any type. Carapils® malt is devoid of enzymes and can be steeped in hot water or mashed.

Honey malt is the best description for European malt known as 'Brühmalz'. Its intense malty sweetness makes it perfect for any specialty beer. This highly versatile, multifaceted malt brings flavors of honey, bread crust, toast, pretzel, grain, and a hint of tartness. Great for adding depth and complexity to the malt profiles of styles like Märzen/Festbier, Bock, Dunkel, Altbier, Scottish ale, brown ale or mild ale, pale ale, and many more. 

Dingemans Biscuit® is a toasted malt that provides a warm bread or biscuit flavor and aroma, as well as garnet-brown color. This malt is produced in the roasting drum and has no enzymes, so it must be mashed with malts that have high diastatic power.

Suggested usage: Specialty beers, Belgian Abbey beers, Ales, bock and doppelbock, brown ales.