Grains by the Pound

Weyermann De-Husked Carafa II

Weyermann De-Husked Carafa II is a roasted barley malt that adds aroma, color and body. The de-husked barley reduces astringency and offers a mild, smooth flavor.

Weyermann De-Husked Carafa III

Weyermann De-Husked Carafa III is a roasted barley malt that adds aroma, color and body. The de-husked barley reduces astringency and offers a mild, smooth flavor. (L 415 - 450)

Weyermann Cara Red Malt

Gives a fuller body, improved malt aroma and a deep saturated red color. (L 15.5 – 19.3)

Weyermann Melanoidin Malt

Weyermann Melanoidin Malt contributes intense maltiness flavor and aroma. Increases body and promotes a deep red color in beer. (L 23 - 31)

Weyermann Smoked Malt

Beech smoked malt produced from German-grown top-quality spring barley. Provides a smokey flavor to beer.

Weyermann Acidulated Malt

Use to lower pH levels in Mash or Wort. Also can be used to produce a sour character in Berliner Weisse. (L 1.7 – 3.2)

Flaked Barley

Flaked barley is an unmalted barley that can be used in stouts and other high gravity beers to help provide head retention and body. It must be used in the mash in order to convert the starches to sugar. Extract brewers must perform a partial mash...

Flaked Maize (Corn)

Flaked Maize (corn) produces a beer with a lighter color and body than all-malt beers without effecting the flavor profile when used in proper amounts. Flaked maize is used in producing English bitters and milds as well as American light lagers. Use 0...

Flaked Rice

Flaked Rice aids in brewing light, clean and crisp beers. Provides a drier tasting beer than flaked maize. Often used in American light lagers and cream ales. Use 0.5-2 lb. per 5 gal batch. Rice flakes must be mashed with base malt.

Flaked Oats

Flaked oats contributes creamy texture and increased body and are often used in stouts and porters. Use 1 -2lb per 5 gallon batch. Flaked oats must be mashed with base malt.

Flaked Rye

Flaked rye contributes distinctive spicy rye and biscuit flavors as well as adds body and mouthfeel. Flaked rye must be mashed with a base grain. Start at 5-10% and increase in increments of 5% because of the concentrated, distinctive flavor of Rye...

Flaked White Wheat - 1 lb

Flaked White Wheat Flaked wheat adds a distinctive wheat flavor to beer and increases head formation, retention, and body. Common in Bavarian Weise, Belgian Lambic and Wit beers. Use 0.5-2 lb. per 5 gal batch. Must be mashed with base malt.