Distilling Malts & Ingredients

The infra-red cooking process used in the production of Superior Torrified Barley, Flaked Wheat, Flaked Barley and Flaked Rye has been shown to provide superior brewhouse performance, consistent quality and high extract levels. The infra-red heating process inactivates the natural grain enzymes making the products very stable in storage. Infra-red heating also imparts subtle toasted characters making Canada Malting's flaked or torrified whole grains the adjunct of choice for your recipes.  

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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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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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