Hamilton Hops & Grapes

Weyermann® Bohemian Line

Colour° L:

1.7-2.1° L

Usage Rate:

100%

Flavour:

Czech-grown 2-row spring barley, processed specifically to impart full body, golden-blond color, and complex maltiness. Use for up to 100% of the grist for all lagers (especially Bohemian Pilsners) or Belgian ales.

Colour° L:

34° L

Usage Rate:

Up to 20%

Flavour:

A medium crystal malt with deep gold to pale copper color and sweet malty flavor and aroma.

Colour° L:

46° L

Usage Rate:

Up to 20%

Flavour:

A medium crystal malt with deep color and mildly toasty sweet flavor and aroma

Colour° L:

57° L

Usage Rate:

Up to 20%

Flavour:

A medium crystal malt with deep color and moderately toasty sweet flavor and aroma.

Colour° L:

5.1-7.0° L

Usage Rate:

Up to 100%

Flavour:

Rich malt aromas, notes of light caramel, honey and bread.

Colour° L:

8.0-9.9° L

Usage Rate:

Up to 100%

Flavour:

Rich malt aromas, notes of light caramel, honey and bread.

Colour° L:

23-31° L

Usage Rate:

Up to 30%

Flavour:

Adds red color and intensifies malt flavor and aroma.

Weyermann® American/English Line

Colour° L:

2.6-3.4° L

Usage Rate:

Up to 80%

Flavour:

An excellent all purpose base malt from Germany. Well modified and kilned to a slightly darker color for enhanced malt character, this malt is suitable for making nearly any style of ale or lager.

Weyermann® Caramel Line

Colour° L:

1.8° L

Usage Rate:

Up to 40%

Flavour:

German dextrin malt with lovely, delicate malt character. Improves head retention and body. Recommended for pilsners and pale lagers.

Colour° L:

16-23° L

Usage Rate:

Up to 25%

Flavour:

Malty-sweet, notes of caramel, honey and biscuit.

Colour° L:

8.1-11.8° L

Usage Rate:

Up to 30%

Flavour:

Malty-sweet, gentle notes of caramel, honey and biscuit.

Weyermann® Roasted Line

Colour° L:

300-375° L

Usage Rate:

Up to 5%

Flavour:

Dehusked Carafa® I intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.

Colour° L:

430° L

Usage Rate:

Up to 5%

Flavour:

Dehusked Carafa® II intensifies the aroma and color of dark beers while contributing very low astringency —very smooth. Use 1-5%. Ideal for bock, doppelbock, altbier, and especially Schwarzbier. Small amounts can be used for color adjustment in amber beers. Also nice in stouts and porters.

Base Malts

Colour° L:

1-2° L

Usage Rate:

Up to 100%

Flavour:

Used primarily in traditional German Weissbier and American Wheat Beer recipes, this malt is also great for improving head retention and boosting mouth feel in any beer style.

Colour° L:

1.5-2.1° L

Usage Rate:

Up to 100%

Flavour:

Made from traditional, premium grade, Canadian malting barley Perfect base for all beer styles.

Colour° L:

1.7-2.0 L

 

 

UsageRate:

Up to 100%

Flavour:

Rahr Standard 2-Row is a light-colored base malt made from a blend of American 2-Row barley varieties. It is darker than most lager malts, but lighter than most pale ale malts. It has moderate protein levels, and good extract yield. Its neutral characteristics make it extremely versatile, and it is widely used by American craft breweries as their standard base malt for any beer style.

Colour° L:

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Usage Rate:

Up to 100%

Flavour:

Produced from selected lots of premium, Canadian-grown Copeland barley. Low in protein, and colour, high in extract, balanced modification. Great for Lagers

Colour° L:

3.5-4.5° L

Usage Rate:

Up to 100%

Flavour:

Finest malts from the British Isles. Maris Otter is an English 2-row varietal barley.This fine base malt will easily convert with a single infusion mash, and produce an orange tinged golden wort with a unique rich, slightly nutty flavor. An excellent malt for any English style beer.

Colour° L:

2.3-3.0° L

Usage Rate:

Up to 100%

Flavour:

Produces sweet, mellow wort and is excellent for both brewing and distilling. For Ales or Lagers.

Specialty Malts

Colour° L:

1.3° L

Usage Rate:

Up to 5%

Flavour:

Use up to 5 % for increased foam, improved head retention and enhanced mouthfeel in any style of beer.

Colour° L:

10° L

Usage Rate:

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Flavour:

Smooth and malty sweet. A lightly kilned lager malt that adds a pronounced grainy flavour.

Colour° L:

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Usage Rate:

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Flavour:

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Colour° L:

2.3-3.8

Usage Rate:

5-10%

Flavour:

Sweet, biscuity and flavourful.

Colour° L:

28° L

Usage Rate:

Up to 25%

Flavour:

Victory® is Briess’ biscuit style malt, lightly roasted to bring out the nutty, toasty, and biscuit flavors and aromas associated with baking bread. It’s an excellent malt for adding a layer of dry toasted complexity and a russet brown color to a wide range of beer styles. Use in small amounts to add a touch of warmth to light ales or lagers, or use in larger amounts (up to 25%) in darker beers to bring out more of the toasted biscuit flavors.

Colour° L:

20-30° L

Usage Rate:

Up to 10%

Flavour:

It is made using a special process that develops distinctive flavors. The unique process puts Honey malt in the same family as German ‘brumalt’, and melanoidin malt. The result is an intense malt sweetness free from roasted or astringent flavors, with a characteristic honey-like flavor and golden color. It really doesn’t compare to any other malt. It’s unique qualities and sweet maltiness make it a perfect specialty malt in many styles. It can be used for up to 10% of the grist but the flavor can become assertive at higher usage rates.

Colour° L:

1.6-2.7° L

Usage Rate:

Up to 5%

Flavour:

Acidulated Malt reduces the pH of the mash. This results in improves enzyme activity of the mash, greater yield and flavour stability as well as a lighter colour and a balanced aroma in the finished beer. Use for all beer styles for optimizing pH.

Colour° L:

4° L

Usage Rate:

Up to 10-15%

Flavour:

Produced from full steeping and germination with a higher kilning temperature to achieve color. Vienna malt can be used as a base malt to give increased malt aroma and flavor. Traditionally used in Vienna Lager and Märzens. Excellent in IPA and American Wheat Ale, where a golden maltiness is desired but crystal sweetness is not. Normally used at 10%-15% of the grist.

Colour° L:

11.8-16.3° L

Usage Rate:

Up to 20%

Flavour:

Simpsons Caramalt imparts lightly sweet flavors and adds a slight red hue to finished beers.  Caramalt will also contribute dextrins and enhance foam stability

Colour° L:

36-42° L

Usage Rate:

Up to 25%

Flavour:

Simpsons Crystal Light imparts brilliant golden hues to the finished beer, and contributes subtle flavor notes of malty sweetness, caramel, and toffee. 

Colour° L:

30-37° L

Usage Rate:

Up to 20%

Flavour:

Bairds A pale, brown-colored malt with a slight caramel/toffee-like flavor. Used to give colour flavour, and improve stability by preventing the formation of oxidised (cardboard) flavours. SRM: 30 - 37

Colour° L:

50-60° L

Usage Rate:

Up to 20%

Flavour:

50/60L Hugh Baird - Will provide a nice reddish color with a nice caramel sweetness.

Colour° L:

70-80° L

Usage Rate:

Up to 20%

Flavour:

Briess caramel malts are produced in a roaster rather than a kiln. This allows for the application of higher temperatures to the green malt, resulting in the development of unique flavors, colors, and aromas. Caramel 80 is a medium dark crystal malt with a deep reddish hue and pronounced flavors of dark caramel with hints of raisin. A great caramel malt for many styles (especially red ales), use 3-15% for enhanced body, foam stability, color, and flavor. 80°L

Colour° L:

120-135° L

Usage Rate:

Up to 20%

Flavour:

Pronounced caramel flavor and a red color. For stouts, porters and black beers.

Colour° L:

120-140° L

Usage Rate:

Up to 10%

Flavour:

Chateau Special B® is a very dark, Belgian crystal malt produced by an unusual double drying process. It imparts strong deep red to dark brown colors. The taste is rich, with a raisin-like maltiness and hints of nut and plum. It also adds body and aroma. Special BA® is a good substitute for roasted malts like chocolate or black malt where bitterness is not desired. An interesting addition to any dark beer, its classic uses include Abbey ales, dubbels, porters, brown ales, and doppelbocks.

Colour° L:

200-250° L

Usage Rate:

Up to 5%

Flavour:

Pale Chocolate Malt is a light-roasted specialty malt. Lighter in color and milder in taste than regular chocolate malt, Pale Chocolate has the nutty malt flavor of lighter toasted grains, but also some of the heavier flavor of darker roasted malt. Small quantities can be used to add color to dark beers. Larger quantities will add strong flavor and color, excellent in porters, browns and stouts.

Colour° L:

300-375° L

Usage Rate:

Up to 10%

Flavour:

Strong coffee flavour, darker brown colour.

Colour° L:

500-700° L

Usage Rate:

Up to 10%

Flavour:

Black malt (aka Black Patent) is darker than Chocolate malt and has strong burnt coffee, char and astringent flavors. A very small quantity gives a deep red color to beer, otherwise the color addition is black. Bairds

Colour° L:

410-500° L

Usage Rate:

Up to 10%

Flavour:

Made from barley that has not been malted. Will add a distinct, more astringent roasted bitter flavor in dark beer. Origin: England Thomas Fawcett.

Colour° L:

25-50° L

Usage Rate:

Up to 5%

Flavour:

Smoked over peat moss for a soft sweet, earthy smoked character. Peated malt is used by some malt distillers to impart a smoked or peaty flavour to their spirit. This type of malt may also occasionally be used as a very small inclusion in brewers' mashes to produce beer with a smoked character.

Colour° L:

1.5° L

Usage Rate:

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Flavour:

Pre-gelatinized unmalted wheat that can be used as a cereal grain/adjunct in the mash, and can replace malted wheat if you desire.