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Pale Malts

Most Briess pale malts are available as whole kernel, preground and high yield flour. Our proprietary flour grind was developed for maximum yield and is the result of research commissioned by Briess at Michigan State University’s Artisan Distilling Program. Briess malts are offered in 50-lb bags, 3,000-lb totes, and bulk. All are made in the U.S.A.

Ashburne® Mild Malt

Slightly malty and sweet with a subtle toasty note

A slightly darker malt with a higher dextrin level than Pale Ale Malt. It lends a higher residual maltiness/mouthfeel. The typical style inclusion would be Mild Ale, Brown Ale, Belgian Ale, and Barley Wine.

5.3
SRM
3.5%
Moisture
81%
Yield on
grind
Usage Levels / Beer Styles
10-25% Any style needing enhanced malty flavor and aroma
Up to 50% Bock/Doppelbock style beers for an exaggerated maltiness

Brewers Malt

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
81%
Yield on
grind
Usage Levels / Beer Styles
Up to 100% of the base malt of any beer

Distillers Malt

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
<25% In a variety of distilled spirits

Goldpils® Vienna Malt

Rich malty; hints of biscuity notes; finishes exceptionally clean

This is a superb example of a classic Vienna malt. It finishes exceptionally clean and contributes light golden hues and is less modified than Pale Ale Malt and less intensely kilned than Munich Malts. It has a sufficient enzyme level to support the inclusion of even the most demanding specialty malts without extending the brewing cycle.

3.5
SRM
3.5%
Moisture
80%
Yield on
grind
Usage Levels / Beer Styles
Up to 100% Vienna and Oktoberfest/Marzen beer styles, Ales and rich, full flavored dark beers
10% or more All but the lightest beer styles for additional flavor; Especially helpful for developing warm, malty, and light biscuity flavors; High gravity beers like Bock beer

Odyssey Whiskey Malt

Sweet and bready with notes of honey

This malt 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

Pale Ale Malt

Rich malty; hints of biscuit and nuts

A fully modified, high extract, low protein malt, not just a darker Brewers Malt. The proprietary malting process involves careful monitoring of the kiln drying process and specialized temperature rests that result in the development of its unique flavor.

3.5
SRM
4%
Moisture
80%
Yield on
grind
Usage Levels / Beer Styles
Up to 100% Ales (an exception being Kölsch) and rich, full flavored dark beers
10% or more All but the lightest beer styles for additional flavor
10-15% High-gravity beer styles like Bock, more in low-gravity beers

Pilsen Malt

Clean, sweet, delicate malty

Exceptionally light-colored base malt that produces a very light colored, clean, crisp wort, and allows the full flavor of specialty malts to shine through. It can be used as a base malt for all beer styles, and is an excellent choice for lagers.

1.2
SRM
4.5%
Moisture
81%
Yield on
grind
Usage Levels / Beer Styles
Up to 100% of the base malt of any beer style needing delicate, malt flavor

Rye Malt

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
84%
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

Wheat Malt, Red

Creamy, sweet, malty, wheat flour

This malt 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

Sweet, malty, wheat, mild bread dough

This wheat malt 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

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