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We strive on providing the freshest grain's, which can come as whole or crushed kernels. Grain's come sealed so there is no oxidation and we can also provide putting all your grain together if desired. Please put in the memo section anything that we can do to provide you with the best customer service.
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Briess - Organic 2-Row Brewers Malt Briess - Black Malt Briess - CaraCrystal Wheat Malt
Briess - Organic 2-Row Brewers Malt Briess - Organic 2-Row Brewers Malt Briess - CaraCrystal Wheat Malt
Briess - Organic 2-Row Brewers Malt

1.8° L. Base malt made from organically-grown 2-row barley, certified by Oregon Tilth. Mild, malty flavor. Suitable for all beer styles.
Briess - Black Malt

Black malt provides the color and sharp flavor found in stouts and porters. Typical Color L: 500 Flavor contributions: coffee, intense bitter, dry
Briess - CaraCrystal Wheat Malt

Caracrystal® Wheat Malt can be used in an extremely wide variety of beer styles for improved body, foam and foam retention, flavor and color. Highly recommended for all beer styles using caramel malts such as IPAs, Pale Ales, low alcohol beers, wheat beers, Bock beers, and session beers where a touch of subtle caramel plus smooth dark toast flavor is beneficial.
Briess - Blackprinz Malt Briess - Carapils Malt Briess - Caramel 10L Malt
Briess - Blackprinz Malt Briess - Carapils Malt Briess - Caramel 10L Malt
Briess - Blackprinz Malt

500º L. This is a dehusked roasted malt that provides intense color without bitterness or astringency. The delicate roasted flavor is at home in schwarzbier or Black IPAs, or use at small rates to provide color to amber ales or porters.
Briess - Carapils Malt

Briess Carapils® is a trademarked, high performance dextrin malt. Carapils® has a clear, glassy endosperm and contributes unfermentable sugars that add foam stability, and palate fullness to beer. Use up to 5% to improve body and significantly enhance head retention without adding flavor or color to your beer. 1.5°L
Briess - Caramel 10L Malt

10 °L. A pale caramel malt that contributes golden color and mild caramel flavor.
Briess - Caramel 20L Malt Briess - Caramel 40L Malt Briess - Caramel 60L Malt
Briess - Caramel 20L Malt Briess - Caramel 40L Malt Briess - Caramel 60L Malt
Briess - Caramel 20L Malt

Gives a sweet, mild caramel flavor with a golden color. Typical Color L: 20 Flavor contributions: candylike sweetness, mild caramel
Briess - Caramel 40L Malt

Gives a sweet, medium caramel flavor and a light red color Typical Color L: 40 Flavor contributions: candylike sweetness, mild caramel
Briess - Caramel 60L Malt

Gives a sweet, medium caramel flavor and a deep golden to red color. Typical Color L: 60 Flavor contributions: sweet, pronounced caramel
Briess - Caramel 80L Malt Briess - Caramel 90L Malt Briess - Caramel 120L Malt
Briess - Caramel 80L Malt Briess - Caramel 90L Malt Briess - Caramel 120L Malt
Briess - Caramel 80L Malt

Gives a sweet, smooth pronounced caramel flavor and a red to deep red color. Typical Color L: 80 Flavor contributions: pronounced caramel, slight burnt sugar, raisiny
Briess - Caramel 90L Malt

Gives a pronounced caramel flavor tending towards sharp and a red to deep red color. Typical Color L: 90 Flavor contributions: pronounced caramel, slight burnt sugar, raisiny, prunes
Briess - Caramel 120L Malt

Gives a pronounced to sharp caramel flavor and a deep red color. Typical Color L: 120 Flavor contributions: pronounced caramel, burnt sugar, raisiny, prunes
Briess - Chocolate Malt Briess - Distillers Malt Briess - Goldpils Vienna Malt
Briess - Chocolate Malt Briess - Distillers Malt Briess - Goldpils Vienna Malt
Briess - Chocolate Malt

Used in all types of beer to adjust color, and depending on amount used will impart chocolate notes to flavor. Typical Color L: 350 Flavor contributions: rich, roasted coffee, cocoa
Briess -Distiller's Malt

Exceptionally high alpha amylase and diastatic power for maximum fermentable yield. 2.4 Lovibond. Increased color and malty character to any recipe.
Briess - Goldpils Vienna Malt

Less sweet than Pale Ale Malt, it is a rich malty 2-Row base malt that offers complexity and depth with a toasted note at the finish for your classic Vienna, Oktoberfest and Marzen beers. It finishes exceptionally clean and, at 3.5° Lovibond, contributes light golden hues. Flavor contributions: rich malty flavor, biscuity
Briess - Midnight Wheat Malt Briess - Bonlander Munich Malt 10L Briess - Pale Ale Malt
Briess - Midnight Wheat Malt Briess - Bonlander Munich Malt 10L Briess - Pale Ale Malt
Briess - Midnight Wheat Malt 550º L.

A very dark roasted malt that provides body with very smooth and mild roasted flavor along with intense color. This malt won't add the bitterness or astringency of other roasted malts like Chocolate or Black Malt. Made from Wisconsin wheat.
Briess - Munich Malt 10L

10° L. This is a light Munich malt that has a hefty toasted bread character. A very good choice for German style beers like Bock, or for adding some oomph to brown ales, barley wines, and other rich, malty styles.
Briess - Pale Ale Malt

3.5° L. A bit darker than regular 2-Row malt, with a fuller and nuttier taste. Lends depth and character to British ales or to American Amber Ales, Porters, and more.
Briess - Pilsen Malt Briess - Red Wheat Malt Briess - Roasted Barley 300L
Briess - Pilsen Malt Briess - Red Wheat Malt Briess - Roasted Barley 300L
Briess - Pilsen Malt

1.2L - Clean,sweet,delicate malty flavor - DP 140. Lightest colored base malt available.Produces very light colored, clean, crisp wort.Use as 2-Row base malt for all beer styles.Excellent choice for lagers.Allows the full flavor of specialty malts to shine through.
Briess - Red Wheat Malt

2.3L - Creamy, sweet, malty, wheat flour - DP 180.Use as part or all of base malt in wheat beers. Runs efficiently through the brewhouse with slightly higher protein than White Wheat Malt. Often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic wheat flour flavor. Improves head and foam retention in any beer style
.
Briess - Roasted Barley 300L

2.3L - Creamy, sweet, malty, wheat flour - DP 180.Use as part or all of base malt in wheat beers. Runs efficiently through the brewhouse with slightly higher protein than White Wheat Malt. Often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic wheat flour flavor. Improves head and foam retention in any beer style.
Briess - Rye Malt Briess - Smoked Cherry Malt Briess - Special Roast Malt
Briess - Rye Malt Briess - Smoked Cherry Malt Briess - Special Roast Malt
Briess - Rye Malt

3.7L - Spicy rye - DP 105. Rye Malt isn't just for rye beer styles. Although brewing a traditional rye beer is exceptionally rewarding, try adding Rye Malt to light- and medium-colored and flavored beers for complexity. Or fire up your new distillery and use it to make a single malt whiskey.
Briess - Smoked Cherry Malt

5.0L - Intense smoke, smooth, sweet - DP 140. Briess Smoked Malt is produced using cherry wood. The result is a very smooth, smoky flavored, enzyme-active kilned malt.
Briess - Special Roast Malt

50L - Toasty, biscuity, sour dough, tangy - Complex flavored Biscuit-style Malt. With its characteristic and bold sourdough flavor, it will contribute an exciting layer of flavor to Nut Brown Ales, Porters and other dark beer styles.

Briess - Victory Malt Briess - Vienna Malt Briess - White Wheat Malt
Briess - Victory Malt Briess - Vienna Malt Briess - White Wheat Malt
Briess - Victory Malt

28L - Toasty, biscuity, baking bread, nutty, clean - Biscuit Malt. Well suited for Nut Brown Ales & other dark beers. Its clean flavor makes it equally well suited for ales and lagers alike. Use in small amounts to add complexity to lighter colored ales and lagers.
Briess - Vienna Malt

3.5L - Slightly malty, warm with a light biscuit note - DP 130. Use as a base malt or high percentage specialty malt. Contributes hues learning toward golden/light orange.Typically used in Vienna, Oktoberfest, Marzen, Alt and all dark lagers.

Briess - White Wheat Malt

2.5L - Sweet, malty, wheat, mild bread dough - DP 160. Use as part or all of base malt in wheat beers. Improves head and foam retention in any beer style.

Muntons - Amber Malt Muntons - Black Patent Muntons - Cara Malt (CaraPils)
Muntons - Amber Malt Muntons - Black Patent Muntons - Cara Malt (CaraPils)
Muntons - Amber Malt

Has a light, biscuity dry flavor and can be used to product Bitter and Mild Ales and sweet Stouts as well as the traditional London Porters that have come back into favor recently. Typical Color L: 2.0. Flavor Contributions: Light, Biscuity Dry Flavor

Muntons - Black Patent

385L - A roasted malt coloured to a higher degree than Chocolate Malt in the roasting process. Black Malt has no diastatic activity and no fermentable extract and is simply used to add flavour and colour in dark beers such as milds, porters and stouts.
Muntons - Cara Malt (CaraPils)

This is a light crystal malt used to add body and sweetness to beer without adding too much color. Typical Color L: 10.0-14.0
Flavor Contributions: Adds body and sweetness
Muntons - Chocolate Malt Muntons - Dark Crystal 150L Muntons - Lager Malt
Muntons - Chocolate Malt Muntons - Dark Crystal 150L Muntons - Lager Malt
Muntons - Chocolate Malt

A roasted malt colored to a higher degree than Chocolate Malt in the roasting process. Black Malt has no diastatic activity and no fermentable extract and is simply used to add flavor and color in dark beers such as milds, porters and stouts.
T
ypical Color L: 470-560.
Flavor Contributions: Coffee, Intense Bitter, Dry
Muntons - Dark Crystal 150L

Used to add a deep reddish-brown, mahogany color, rich, rounded body and flavors with notes of caramel, raisin, and toffee in darker ales. Typical Color L: 150.
Flavor Contributions: Rich caramel, raisin, and toffee flavors
Muntons - Lager Malt

A low color, lightly modified malt for use in Pilsner and Lager beer styles. Typical Color L: 2.0-2.75. Flavor Contributions: Malty, Sweet
Muntons - Marris Otter Blend Muntons - Mild Ale Malt Muntons - Munich Malt 8L
Muntons - Marris Otter Blend Muntons - Mild Ale Malt Muntons - Munich Malt 8L
Muntons - Marris Otter Blend

A low color, lightly modified malt for use in Pilsner and Lager beer styles. Typical Color L: 2.0-2.75. Flavor Contributions: Malty, Sweet
Muntons - Mild Ale Malt

Made using slightly higher nitrogen than pale malt, has good diastatic activity allowing the use of a high percentage of adjuncts in the grist formulation. Typical Color L: 2.5. Flavor Contributions: Mild, Malty
Muntons - Munich Malt

Munich Malt has a malty sweet flavor characteristic and adds a reddish amber color to the beer. It has enough diastatic power to convert itself, but needs help from another malt, such as 2-row malt, to convert other grains. This malt is used to brew the famous rich, sweet beers associated with Munich. Typical Color L: 10. Flavor Contributions: Malty sweet flavor
Muntons - Pale Pearl Blend - Propino Muntons - Pale Tipple Blend Muntons - Roasted Barley 500L
Muntons - Pale Pearl Blend - Propino Muntons - Pale Tipple Blend Muntons - Roasted Barley 500L
Muntons - Pale Pearl Blend - Propino

A well-modified pale colored malt with good levels of diastatic activity used as the raw material in many beer styles. EBC: 4.5-6.5. Lovibond: 2.15-2.90 Usage: to 100%
Muntons - Pale Tipple Blend

A well-modified pale colored malt with good levels of diastatic activity used as the raw material in many beer styles. Provides fermentable sugars, light malt color, flavor and aroma, perfect for single infusion mashing. Typical Color L: 1.25.
Flavor Contributions: Mild Malty
Muntons - Roasted Barley

Raw unmalted barley is roasted until it reaches its characteristic intense color. In brewing roasted barley is used to impart a "dry" bitterness to finished beers and is often used in the production of stout. Flavor contributions: coffee, intense bitter, dry. Lovibond 500L
Muntons - Wheat Malt Briess - Flaked Barley Briess - Flaked Oats
Muntons - Wheat Malt Briess - Flaked Barley Briess - Flaked Oats
Muntons - Wheat Malt

Made from English wheat, wheat malt is used for its unique wheat flavor - much more pronounced than unmalted wheat - and for its ability to aid head formation and head retention. Also popular in the production of wheat or weiss beer. Typical Color L: 10. Flavor Contributions: Malty sweet flavor
Briess - Flaked Barley

1.4L. Pregelatinized. Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.
Briess - Flaked Oats

2.5L. Flavor: Oat. Pregelatinized. Use 5-25% of the total grist for an Oatmeal Stout. Use a small percentage in Belgian Wit Beers.
Briess - Flaked Rice Briess - Flaked Rye Briess - Flaked Wheat Red
Briess - Flaked Rice Briess - Flaked Rye Briess - Flaked Wheat Red
Briess - Flaked Rice

1.0L. Pregelatinized. Briess Rice Flakes produce a light, clean and crisp characteristic to the finished beer. Use up to 40% as a ceral adjunct in the total grist.
Briess - Flaked Rye

3.0L. Flavor : Rye. Pregelatinized. Rye Flakes contribute a very clean, distinctive rye flavor. Use to to 40% as a cereal adjunct in the total grist to create rye Beer. Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes.
Briess - Flaked Wheat Red

2.0L. Flavor : Wheat. Pregelatinized. Red Wheat Flakes can be used in place of Wheat Malt to make Wheat Beer. Flakes will yield a different flavor profile than Wheat Malt. Use in theproduction of Belgian Wit Beers. Use up to 40% as a cereal adjunct in the total grist. Use 0.5-1.0% to a standard brew to increase foam stability.

Briess - Rice Hulls Briess - Torrified Wheat - Soft Red Dingemans - Aromatic Malt
Briess - Rice Hulls Briess - Torrified Wheat - Soft Red Dingemans - Aromatic Malt
Briess - Rice Hulls

Lovibond -None. Flavor - None. Lautering aid.
Briess - Torrified Wheat - Soft Red

1.5L. Flavor: Wheat. Torrified Wheat is short for Insta Grains® Soft Red Wheat Whole Kernel. Heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. Use up to 40% of the total grist bill.
Dingemans - Aromatic Malt

A mildly kilned malt that will add a strong malt aroma and deep color when used as a speciality malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes. 17 - 21 L
Dingemans - Belgian Chocolate Malt Dingemans - Biscuit Malt Dingemans - Pale Ale Malt
Dingemans - Chocolate Malt Dingemans - Biscuit Malt Dingemans - Pale Ale Malt
Dingemans - Chocolate Malt

Dingemans Chocolate malt is a high-nitrogen malt that is roasted at temperatures up to 450°F and then rapidly cooled when the desired color is achieved. "Chocolate" refers primarily to the malt's color, not its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty / roasted taste, depending on the amount used. Chocolate (Mout Roost 900) (300 – 380 L)
Dingemans - Biscuit 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.Biscuit (Mout Roost 50) (18 – 27 L)
Dingemans - Pale Ale Malt

Dingemans Pale Ale malt is fully modified and is easily converted by a single temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt. Pale Ale (2.7 – 3.8 L)
Dingemans - Pilsen Malt Dingemans - Special B Malt Gambrinus - Honey Malt
Dingemans - Pilsen Malt Dingemans - Special B Malt Gambrinus - Honey Malt
Dingemans - Pilsen Malt

Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion. Pilsen (1.4 – 1.8 L)
Dingemans - Special B Malt

The darkest of the Belgian crystal malts, Dingemans Special B 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. Special B (140 – 155 L)
Gambrinus - Honey Malt

Honey Malt, sometimes known as Brumalt, has an intense malt sweetness free of astringent roast flavors which makes it perfect for any specialty beer. Best used in brown ales, porters, and stouts. Typical Color: 15 - 20 Flavor contributions: honey-like sweet. Gambrinus Honey Malt (20-25°L)
Avangard - Munich Malt Premium 8L Avangard - Pilsen Malt Premium Avangard - Wheat Malt Premium
Avangard - Munich Malt Premium Avangard - Pilsen Malt Premium Avangard - Wheat Malt Premium
Avangard - Munich Malt

Premium Base/specialty malt used to impart robust malt flavor. Lovibund 6
Avangard - Pilsen Malt

Premium Base malt for use in a wide variety of beers. Lovibond 1.5.
Avangard - Wheat Malt

Premium A German premium base malt used for producing wheat centered beers.. Lovibond 1.5.
Briess - Cara Brown Malt Briess - 2-Row Brewers Malt Briess - Aromatic Munich 20L
Our Price: $1.95
Briess - Cara Brown Malt Briess - 2-Row Brewers Malt Briess - Aromatic Munich 20L
Briess - Cara Brown Malt

Lovibond 55. Flavor : Smooth, Slightly sweet Malty, Lightly toasted, Biscuity, Nutty, Graham Cracker. Clean, dry finish Begins slightly sweet. Delivers an array of toasted flavors. Smooth and clean with a slightly dry finish. Light brown/orange color contributions.
Gives a smoother, less grainy flavor. Basic malt for all beer and ale styles. Typical Color L: 1.8 Flavor contributions: mild malty European-style dark Munich Malt with clean, intense malt flavor. Very smooth, slightly sweet and rich with deep golden, orange hues.
Briess - Caramel Rye Malt Briess - Mesquite Smoke Malt Weyermann - Abbey Malt
Briess - Caramel Rye Malt Briess - Mesquite Smoke Malt Weyermann - Abbey Malt
Smooth and subtle yet complex rye malt with slight sweetness. Touches of caramel and bread crust flavors that complement the spicy characteristic of rye. Use to add depth and subtle flavor to many styles of beer. DP 140. Mesquite Smoked Malt delivers a mellow mesquite smoke flavor without the harshness that mesquite can deliver. This toned down flavor is achieved through a blend of mesquite and other hardwoods. Use in a variety of beer styles to develop complexity or rich, robust smoky flavor. Weyermann® Abbey Malt® is a highly friable base malt with pronounced malty aromas, and assertive flavors such as honey, nuts as well as hints of chocolate. Suitable for traditional Abbey ales, as well as Trappist beers. Also well suited for a full range for Belgian beer styles, including fruit beers.
East Coast Malts - Pale Malt
East Coast Malts - Pale Malt
East Coast Malting, serving you locally grown New York State grain. This Pale 2-Row is similar to Briess's Pale Malt.
   
 

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