Updated Briess COVID-19 statement

Specialty Malts

Specialty malts are produced by varying the moisture, time, and temperature during of the malting process. Specialty malts can be kiln dried, drum roasted, or a combination of both.

Briess produces a variety of very unique specialty malts from proprietary malting recipes. Many are offered in whole kernel, preground and flour. Give your whiskey and other spirits a signature flavor with Briess specialty malts. Like your artisan spirits, they’re handcrafted in small batches in the U.S.A.

New

American Honey Malt

Smooth, clean, honey, sweet bread, biscuit

This is a traditional melanoidin style malt with a complex flavor. This custom‐crafted malt lends sweet bakery flavors that increase in complexity with higher usage rates. With lower inclusion, you can expect subtle honey and bread flavors. At higher usage, expect complex bakery flavors ranging from honey and graham cracker to biscuit and brown sugar.

It can be used in a wide variety of beer styles from light lagers & ales to malt-forward beers like dark lagers, red, and Scottish ales.

25
SRM
4.5%
Moisture
82%
Yield on
grind
Usage Levels / Beer Styles
1-5% To add honey & sweet bread flavors in light beers
5-10% Contributes complex honey, graham cracker & malty flavors in ales & dark beers
10-20% Delivers prominent warming bakery-like flavors such as biscuit, honey & brown sugar

Aromatic Munich Malt 20L

Very smooth, clean, slightly sweet, rich intense malty

This is a European-style dark Munich Malt with clean, intensely malty flavor. It works great for any beer needing a maltier flavor or aroma.

20
SRM
2.5%
Moisture
79%
Yield on
grind
Usage Levels / Beer Styles
5‐10% Any style needing an enhanced malty flavor and aroma
Up to 50% Bock/Doppelbock style beers for an exaggerated maltiness

Black Barley

Roasted, coffee, burnt

This malt provides color and rich, sharp flavor which is a characteristic in Stouts and some Porters. It may be used with Black Malt to brew a Stout with more color and less intense Roasted Barley flavor notes. You can use Chocolate Malt or Black Malt in combination with Black Barley to obtain desired color.

550
SRM
6%
Moisture
Usage Levels / Beer Styles
3‐7 % Contributes coffee flavor to Porter and Stout

Black Malt

Dry roasted, sharp to neutral

This malt is often used to provide color without overpowering flavor that is characteristic of European-style dark beers. It may be used with or without Roasted Barley to brew a Stout with more color and less intense Roasted Barley flavor notes, and it may be used with Chocolate Malt to produce a Porter with less pronounced chocolate flavor notes.

500
SRM
6%
Moisture
Usage Levels / Beer Styles
1-3% All styles for color with little or no flavor
1-10% Porter and Stout

Blackprinz® Malt

Subtle, smooth, no bitter, astringent, dry flavors or aftertaste, very delicate, clean flavor, mild roasted malty flavor

Produced from hulless barley and functions as a 1:1 replacement to debittered Black Malt, but with smoother flavor. It contributes the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste. Use in Black IPAs, Black Lagers, Black Ales, Schwarzbiers and other beers for deep, rich color with only hints of subtle roasted flavor, and for color adjustment in any beer style.

500
SRM
6%
Moisture
Usage Levels / Beer Styles
1-2% Minor color adjustment with little to no flavor impact in lighter colored lagers and ales
2-5% Adds color with subtle, smooth flavor
5-10% Use in larger quantities for color plus mild roasted malty flavor

Blonde RoastOat® Malt

Light roasted, mild sweetness

This malt is a highly unique specialty malted and roasted oat with subtle flavors and mouthfeel. Typical styles of beer this malt can be used for are Stout, Scotch Ale, Brown Ale, NEIPA, or any beer that benefits from enhanced mouthfeel and a toasty, oaty flavor.

6
SRM
3%
Moisture
75%
Yield on
grind
Usage Levels / Beer Styles
10% Provides a light blonde hue; nutty and slight toast aroma with light notes of breakfast cereal
20% Offers a blonde hue; slight roasted oat aroma followed closely by a delicate toasty malt character with a creamy mouthfeel
30% Contributes a golden blonde hue; warm toasty oat aroma dominates and is balanced by a pleasant roasted character with a full viscous body

Bonlander® Munich Malt 10L

Clean, slightly sweet, rich malty

This is a European-style Munich Malt with a clean, malty flavor. It works great for any beer that benefits from enhanced malty flavor.

10
SRM
3.3%
Moisture
78%
Yield on
grind
Usage Levels / Beer Styles
10‐20% Any beer that benefits from enhanced malty flavor
Up to 50% Bock‐style beers

Carabrown® Malt

Smooth, slightly sweet malty, lightly toasted biscuity, nutty, graham cracker, clean dry finish

This malt was developed on the light side of the brown malt style in order to retain some residual sweetness while still delivering an assortment of lightly toasted flavors. The overall character is an exceptionally smooth and clean tasting malt that begins while a slightly sweet malty flavor before delivering its payload of toasted flavors, then finishing clean and somewhat dry. This malt is great in bitter, pale, mild, and Belgian Ales, wheat beers, Bock, Oktoberfest, and Scotch Ales.

55
SRM
2.2%
Moisture
79%
Yield on
grind
Usage Levels / Beer Styles
5-10% Subtle sweet malty, lightly toasted flavors and light brown/orange color contributions
10-15% Smooth, more accentuated toasty, biscuity, nutty, graham cracker flavors and slightly dry finish
15-25% More pronounced yet smooth toasted, biscuity, nutty, graham cracker flavors and slightly dry finish

Carapils® Malt

No added flavor

This is a very unique dextrin-style malt that adds body, foam retention, and beer stability without influencing color or aroma. The non-fermentables in Carapils® Malt are advantageous in balancing body and flavor of dark-colored beers. It has the full glassiness of a Caramel Malt, and is devoid of enzymes, and can be steeped in hot water or mashed.

1.5
SRM
6.5%
Moisture
75%
Yield on
grind
Usage Levels / Beer Styles
1-5% To add body and foam stability without influencing color or aroma

Chocolate Malt

Rich roasted coffee, cocoa

The chocolate flavor of this malt is complementary when used in higher percentages. It can be used in all beer styles for color adjustment.

350
SRM
5.5%
Moisture
Usage Levels / Beer Styles
1-10% Porters, Stouts, Brown Ales, Dunkel, and other dark beers

Dark Chocolate Malt

Rich smooth coffee

The chocolate flavor of this malt is complementary when used in higher percentages. It can be used in all beer styles for color adjustment.

430
SRM
5.5%
Moisture
Usage Levels / Beer Styles
1-10% Porters, Stouts, Brown Ales, Dunkel, and other dark beers

Extra Special Malt

Toasted marshmallow, toast, mild coffee, prunes, dry, woody

This is a hybrid drum roasted malt that is made using a proprietary drum roasting process that develops both caramel and dry roasted flavors. It provides richer, more complex flavors in lighter colored and lighter gravity beers that are often associated with darker, high gravity beers like Doppelbocks.

130
SRM
2.5%
Moisture
73%
Yield on
grind
Usage Levels / Beer Styles
Up to 5% Background notes of toasted marshmallow, toast, mild coffee, prunes, woody
5 - 10% Red to amber color with pleasant toffee aroma notes. Belgian ales, English ales for complexity, porters
10 - 15% Develops a much deeper reddish/brown color with fuller malty body and more pronounced raisin/toasty aroma. Typical in Doppelbocks, Irish stouts, and Porters

Midnight Wheat Malt

Subtle, smooth, no bitter, astringent, dry flavors or aftertaste, starts slightly sweet, hints of roasted flavor

It contributes the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste. It finishes exceptionally clean and is the smoothest source of black color of any malt. It is excellent in Black IPAs, Schwarzbiers, other dark ales and lagers, and for color adjustment in any beer style.

550
SRM
6.5%
Moisture
Usage Levels / Beer Styles
1-2% Minor color adjustment with little to no flavor impact in lighter colored lagers and ales
2-5% Adds color with subtle, very smooth flavor
5-7% Use in larger quantities for color plus hints of smooth roasted flavor

Roasted Barley

Coffee, intense, bitter, dry

This malt provides color and rich, sharp flavor which is a characteristic in Stouts and some Porters. It may be used with Black Malt to brew a Stout with more color and less intense Roasted Barley flavor notes. You can use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color.

300
SRM
5%
Moisture
Usage Levels / Beer Styles
3-7 % Contributes coffee flavor to Porter and Stout

Special Roast Malt

Toasty, biscuity, bran flakes, sourdough, tangy

This is a drum-roasted biscuit-style malt that is more deeply roasted than our Victory® Malt. It is produced from a proprietary malting/roasted process that kicks up the intensity of the toasty and biscuity flavors. It develops noticeable bran flake notes and creates its distinguishing bold sourdough/tangy flavor.

40
SRM
2.5%
Moisture
72%
Yield on
grind
Usage Levels / Beer Styles
5-10% Excellent in IPA, ESB, Amber, Nut Brown Ale, Porter, and other dark beer styles

Victory® Malt

Toasty, biscuity, baking bread, nutty, clean

With an aroma of baking bread, Victory® Malt is well suited for Nut Brown Ales and other medium to dark beers. It has a clean flavor that makes it well suited for ales and lagers. You can use in small amounts to add complexity and warm color to lighter colored ales and lagers.

28
SRM
2.5%
Moisture
75%
Yield on
grind
Usage Levels / Beer Styles
5-10% Excellent in IPA, ESB, Amber, Nut Brown Ale, Porter, and other dark beer styles

Let Us Find Your Perfect Malt

Contact Us How to Order