Grains by the Pound

Dingemans Cara 45 Malt

A medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color. (L 45)

Dingemans Cara 8 Malt

A very light crystal malt made by drying barley malt at low temperatures. The result is a malt that will lend body, smoother mouth-feel, and foam stability. This malt must be mashed with other kilned malts due to the lack of enzymes.

Dingemans Bisquit Malt

This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power. (L 22)

Dingemans Cara 20 Malt

A light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt. (L 20)

Dingemans Chocolate Malt

Adds aroma, deep red color and a nutty/roasted taste depending on amount used. Flavor contributions: nutty, roasted (L 347)

Dingemans De-Bittered Black Malt


Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor. (L 509)

Dingemans Munich Malt

This malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma, and an orange-amber color. This malt can make up to 100% of the grain bill, but low diastatic power makes this malt unsuitable...

Dingemans Pilsen Malt

Well modified. Used for triples, whites and specialty ales. Flavor contributions: delicately malty, sweet (L 1.2)

Dingemans Special B Malt

The darkest of the Belgian crystal malts, will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body. (L...

Muntons Maris Otter

Maris Otter has long been a favorite of English breweries, thanks to its rich, nutty flavor and its low protein which allows it to clear quickly. Great base malt for any beer recipe. (L 3.0)

Gambrinus Honey Malt

This malt is similar in style to German “brumalt”, but it really doesn’t compare to any other malt with its honey-like taste and residual sweetness. Best used in brown ales, porters, and stouts. Flavor contributions: honey-like sweet

Weyermann De-Husked Carafa I

Weyermann De-Husked Carafa I is a roasted barley malt that adds aroma, color and body. The de-husked barley reduces astringency and offers a mild, smooth flavor. (L 300 - 375)