Distilling Malts & Ingredients

Viking Malt - Enzyme Malt is produced either from 2-row or 6-row spring barley. Recommended to use when high portion of adjuncts is used in a brewing process. Suitable for production of quality grain whisky and pure alcohol.

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Due to high demand, the 50 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. 4.3 °L - Briess Malting - This is an amazing malt from Briess that will add an intense smooth, sweet, smoky character to your beer.  The malt is smoked using Cherry wood, and on top of the classic smoke flavors, there will be an absolutely fantastic flavor and aroma of Bacon!  Very hard to go wrong making  a smoked beer with this malt.  10 - 20% of the grist will give a pronounced smoke character, and using more is only recommended for darker beer styles.  

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2.8 °L - Weyermann® - Beech wood smoked malt from Germany. Intended for use in Rauchbiers, it is also good in heavy Scotch Ales where the affect on flavor is a little more mild than the Peat Smoked malt. Flavor will come through nicely when steeped.

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An ancient variety of Bavarian wheat with long irregularly-shaped kernels. Provides a slightly sweet nutty, spicy flavor. High protein content and complex flavors are making this a popular product for hazy beer production. Please note this grain is raw and umalted and comes pre-mealed, which is a level of milling typically used in distilling. To use in brewing, we recommend adding rice hulls to assist with lautering. The grain will need to be "cooked" or gelatinized to convert the grain for enzymatic activity. It should always be used alongside malted barley for a successful mash process.  

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Typically used in traditional Belgian Wit beers or Lambics. Very light in color; will impart less sweetness and full body when compared to malted wheat. Enhances foam stability. Please note this grain is raw and umalted and comes pre-mealed, which is a level of milling typically used in distilling. To use in brewing, we recommend adding rice hulls to assist with lautering. The grain will need to be "cooked" or gelatinized to convert the grain for enzymatic activity. It should always be used alongside malted barley for a successful mash process.  

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4.3 °L - Viking Malt - Flavors similar to pilsner malt with rather strong smoky flavor depending on type of wood used for smoking. Can be considered as pilsner malt with a special aroma, as Smoked Malt's flavor and taste profile is not too overwhelming. This malt is smoked with beechwood. Beechwood is notoriously used to smoke malt in rauchbiers (smoked beers), traditional to the city of Bamberg in Germany. Beechwood is also used in Weyermann® smoked malt.

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