Updated Briess COVID-19 statement

High Yield Flours

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.

Brewers Malt Flour

Clean, sweet, mild malty

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.

2.1
SRM
4.2%
Moisture
Usage Levels / Beer Styles
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Caramel Malt 120L Flour

Pronounced caramel, burnt sugar, raisiny, prunes

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.

120
SRM
3%
Moisture
75%
Yield on
grind
Usage Levels / Beer Styles
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

Distillers Malt Flour

Grainy, grassy, fresh cucumber

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.

2.4
SRM
6%
Moisture
Usage Levels / Beer Styles
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Malted Rye Flour

Clean, sweet, mild malty

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.

3.7
SRM
4.5%
Moisture
80%
Yield on
grind
Usage Levels / Beer Styles
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

Odyssey Whiskey Malt Flour

Sweet and bready with notes of honey

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.

1.9
SRM
4.5%
Moisture
84%
Yield on
grind
Usage Levels / Beer Styles
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

Red Wheat Raw Flour

Wheat flour

This wheat flour imparts less sweetness and full body while enhancing foam stability. You can use it when making traditional wheat beers.

2.0
SRM
12%
Moisture
80%
Yield on
grind
Usage Levels / Beer Styles
Up to 40% Total grist bill in wheat beers

Rye Raw Flour

Dry, spicy rye

This malt imparts a unique spiciness and full body. It is great for use in Rye beers.

3.0
SRM
12%
Moisture
77%
Yield on
grind
Usage Levels / Applications
5-10% Of total grist bill

Smoked Malt, Cherry Wood Flour

Pronounced smoke, subtle fruity, malty sweet, smooth, clean

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
SRM
6%
Moisture
80.5%
Yield on
grind
Usage Levels / Beer Styles
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

Wheat Malt, Red Flour

Creamy, sweet, malty, wheat flour

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.

3
SRM
5%
Moisture
82%
Yield on
grind
Usage Levels / Beer Styles
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

Wheat Malt, White Flour

Sweet, malty, wheat, mild bread dough

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.

2.8
SRM
5%
Moisture
83%
Yield on
grind
Usage Levels / Beer Styles
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

Yellow Corn Raw Flour Non-GMO

Fresh corn flavor

Use to produce a mild, less malty, drier, more crisp flavor. These can be used as a cereal adjunct and can be added to the mash without first using a cereal cooker.

0.8
SRM
7%
Moisture
80%
Yield on
grind
Usage Levels / Applications
Up to 40% As a cereal adjunct in the total grist

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