Weyermann® CARAAMBER® , karamellmalt
Caraamber malt is produced with German grown two-row spring barley. It imparts malty caramel flavours to your beer, and enhances mouth feel. It also adds a deep red colour and promotes flavour stability. A good choice for making bock, dunkel, brown, red, and amber beer styles. Use for up to 20% of your total grain bill.
Adjusts pH and improves body.
Ales, Mild, Porter and Bock
Malty, Honey, Raisins, Complex Sweetness with Sour After-Notes
Up to 10% Produces a Honey Flavour in Beer, Up to 20% gives Raisin Notes, Up to 50% in Mild, Porters and Bocks Bocks enhances Malty/Fruity Notes
The secret weapon in the British Ale Brewer’s arsenal, our aromatic malt has a slightly higher acidity to balance pH. Its complex sweetness with sour after-notes gives a magnificent mouthfeel. This, combined with intense malty notes and raisin, makes our Aromatic Malt a versatile product that can be used from as little as 5% to give warm honey aromas and up to 50% as a base malt for Dark Beers to give raisin and plum notes. Brings a beautiful brown depth of colour.
“When we use Chocolate at Oskar Blues, it is absolutely sublime. The roast is sweet and potent, with dark cacao and espresso notes flirting with the extreme. Very versatile and clean in the mouthfeel.”
— Tim Matthews, Head Brewer, Oskar Blues Brewery
Rich, smooth and dark.
Winter Warmers, Porter and Stout, Dark Mild, Bock
Up to 10%
Our Chocolate Malt gives beer a stunning dark brown colour. Chocolate overtones and hints of coffee bring richness and complexity at higher usages in Stouts and Porters.
Whisky malt 2.5-3.7 EBC
The real whisky malt as used by Scottish whisky distilleries. Lightly peated to deliver the characteristic aroma of peat. Ideal for making whisky beer or whisky wort. Phenol content 5,0 – 10,0 ppm.