Malt Guide

Base Malts

Making up the bulk of your grain bill will be the base malts.

Pilsner Malt – Light and grainy honey flavour.
American Pale Malt –
Used for its high diastatic power, Somewhere between Maris Otter and Pilsner malt. Imagine Crackers or grainy honey. 
Extra Pale Malt –
As above but cleaner and crisper. More like Pilsner.
Maris Otter (British) 
– Traditional British malt which a rich biscuity and nutty flavour.
Golden Promise –
Sweet and clean flavour. Suggested as similar to, but more superior than Maris Otter.
Vienna Malt –
Rich and biscuity flavour with toasted notes.
Munich Malt –
Similar to Vienna with more breadiness and a more sweetness.
Wheat Malt –
Packed with protein – aiding in mouthfeel, body and head retention.
Rye Malt
 – Earthy and offers a somewhat unusual spicy flavour.

Crystal & Caramel Malts

Speciality grains that help to add flavour and colour to your chosen beer style.

Light Crystal –Adds a honey like sweetness and body to your final beer.
Medium Crystal – Gives a more pronounced sweetness with caramel flavour.
Dark Crystal – More pronounced caramel with a little bitterness from the roasting
Caramalt – Similar to crystal malts with varying colour, technically interchangeable. This is debatable however.
Carared – A trademarked variety of crystal malt that offers both flavour and a reddish hue to your beer. Can aid head retention too.

Roasted Dark Malts

Black Malt – Adds bitter notes as well as the trademark Dark Crystal sweetness.
Chocolate Malt – Cocoa, Nutty and roasted coffee.
Carafa Type 1 – Like the chocolate malt but without the harsh flavour & astringency of traditional malts. Adds Coffee and chocolate with a mild and roasted aftertaste.
Carafa Type 2 –
Like Carafa Type 1 but slightly darker in colour for more intense aromas and flavours. Typically used in dark ales and lagers.
Caraga Type 3 –  Like Carafa Type 2 but slightly darker in colour for more intense aromas and flavours. Typically used in black IPA and Cascadian dark ales.