Clean,
sweet,
mild malty

DP 140. Base malt for all beer styles.
Contributes light straw color.
Slightly higher yield than 6-Row Malt.
Slightly lower protein than 6-Row Malt.
Malted in small batches, making it an excellent fit for small batch craft brewing.

Mild,
grainy malty

DP 180. Base malt for all beer styles.
Contributes light straw color.
More husk than 2-Row Malt.
Higher enzymes than 2-Row malt.
Well suited for high adjunct brewing.

1.2

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.

3.5

Rich malt flavor,
hints of biscuit
and nutlike
flavors

DP 85. Use as a rich malty 2-Row base malt.
Contributes golden color.
A fully modified, high extract, low protein malt.
Not just a darker 2-Row Base Malt. Its very unique recipe results in the development of a very unique flavor.
Sufficient enzymes to suport the inclusion of event the most demanding specialty malts without extending the brewing cycle.

3.5

Rich malty,
hint of biscuit,
finishes
exceptionally
clean

DP 80. Use as a base malt or high percentage specialty malt.
Contributes light golden hues.
Typically used in Vienna, Oktoberfest and Marzen beers.
Use in any beer for rich malty flavor.

3.5

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.

5.3

Slight malty and
sweet with a
subtle toasty
note

DP 65. 2-Row specialty base malt.
Use as a base malt or high percentage specialty malt.
Typically used in Mild Ale, Brown Ale, Belgian Ale and Barley Wine.
Slightly darker with a higher dextrin level than Pale Ale Malt.
Will lend a higher residual maltiness/ mouthfeel.