The Briess proprietary line of High Yield Flours was developed following a collaborative study with Michigan State University. The study showed that fine flour increases utilization in the distillery by about a 10% increase in alcohol production over the standard milled grist. As a result, Briess invested in specialized milling equipment which grinds grain into a much finer flour than a conventional hammer mill. The increased utilization reduces capital tank expenditures for distillers, due to more alcohol per batch and faster throughout. Utility costs are also reduced.
A great base malt for all beer styles. It is produced exclusively from high quality 2-Row North American malting barley grown in premium U.S. barley growing regions.
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This is a drum roasted crystallized malt flour that improves foam, enhances viscosity, and contributes golden hues with a candy-like sweetness. Our Caramel Malts are roaster produced, making them the fullest flavored and best-performing Caramel Malts.
| 1-3% | For balance in Pilsners |
| 5-10% | In lagers ranging from Vienna and Oktoberfest to Dark Lagers |
| 5-10% | In a variety of ales including Pale Ales, bitter IPSs to Porters and Stouts and Barley Wine |
| 10-15% | In various styles including Doppelbocks and Barley Wine |
This malt has an exceptionally high alpha-amylase and diastatic power for maximum fermentable yield. It can be used for enzymatic conversion in a variety of distilled spirits.
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This Rye malt has a unique spicy rye flavor for the production of rye beer. It can help build flavor and develop complexity in many beer styles, from medium flavored lagers to dark ales.
| 1-3% | Adds dryness and a touch of spicy rye flavor and interest to many beer styles, from medium flavored lagers to dark ales |
| 5% | Rye Pale Ales, Wheat, and Smoked Beers |
| 10-35% | Roggenbier (German Rye Beer), American Rye Beer |
This wheat flour imparts less sweetness and full body while enhancing foam stability. You can use it when making traditional wheat beers.
| Up to 40% | Total grist bill in wheat beers |
This malt imparts a unique spiciness and full body. It is great for use in Rye beers.
| 5-10% | Of total grist bill |
This smoked malt is produced using cherry wood. It is a unique, enzyme-active specialty malt with a blend of pronounced smoke and subtle fruity flavor with malty sweetness that is surprisingly smooth and clean.
| 5-10% | Noticeable smoke character in lighter styles such as Scottish Ales and Oktoberfests |
| 10-20% | Pronounced smoke character in lighter styles like Scottish Ales and Oktoberfests |
| 30-60% | Noticeable to pronounced smoke character in darker styles like Stouts and Porters |
This malt flour is often used in Hefeweizen and other traditional wheat styles due to a distinctive, characteristic wheat flour flavor. It runs efficiently through the brewhouse even with slightly higher protein than White Wheat Malt. You can use this malt as a part or all of your base malt in wheat beers.
| 5% | Improves head and head retention in any beer style |
| 10-20% | Typical usage in a Kölsch beer |
| 30-40% | Use with raw wheat or wheat flakes in traditional Belgian Wit; Common usage rate in wheat beers |
This wheat malt flour contributes a light straw color and can be used as a part or all of your base malt in wheat beers.
| 5% | Improves head and head retention in any beer style |
| 10-20% | Typical usage in a Kölsch beer |
| 30-40% | Use with raw wheat or wheat flakes in traditional Belgian Wit |
| 50% or more | Functions as base malt when used alone or with base malt in American Wheat beers |
This malt flour is a single varietal base malt that can be used for all beer styles and single malt whiskey. It has a traditional European malt profile, with moderate enzyme activity, high level of fermentability, and high PSY value. It is ideally suited for single malt whiskey, but is also perfect for Pilsners and light lagers.
| Up to 100% | Delivers complex malty & grainy flavors for beer or spirits |
| 60-90% | Use with a variety of specialty malts to create complex and unique flavors in ales or malt whiskey |
| 40% or more | Convert adjuncts such as raw corn, rye, and wheat for light lagers and specialty whiskey |