Ingredients for Homebrewing

Root Shoot Malting CaraRuby Malt Root Shoot Malting's Cara Ruby Malt provides a distinct ruby color when steeped. Lends body to any craft beer due ...

Root Shoot Malting Munich Wheat Malt Root Shoot Malting's Munich wheat malt is their traditional white wheat that they kilned to the profile that t...

Panela A partially refined cane sugar, Panel is a medium-dark brown and contributes excellent flavors of caramel, vanilla, and rum. Vanilla notes w...

“Wind-malt” is a long-forgotten style of Belgian malt that was allowed to air-dry in the lofts of barns. To our knowledge, it has never been produc...

90° L. Contributes body, foam stability, color, and flavor. Use 3-15% for red to deep red color and molasses and sweet date flavors. Use in amber o...

60 °L. Medium caramel malt made from organically-grown 2-row barley, certified by Oregon Tilth. Contributes body, foam stability, color, and flavor...

120° L. Very dark caramel malt made from organically-grown 2-row barley, certified by Oregon Tilth. Contributes body, foam stability, color, and fl...

20° L. Pale caramel malt made from organically-grown 2-row barley, certified by Oregon Tilth. Contributes body, foam stability, color, and flavor. ...

21° L. An excellent all-purpose caramel malt. Round, sweet character and golden to light copper color, depending on usage. Ideal for Belgian ales.C...

6° L. A very pale caramel malt. Contributes a subtle caramel flavor. The malting process creates a louryendosperm that will yield fermentable sugar...

45° L. An excellent all-purpose caramel malt. Round, sweet character with toasty overtones and deep gold to copper color, depending on usage. Used ...

German rye malt - crucial for Roggenbier and other rye beers.3.5° L. Contributes a spicy rye flavor; use up to 50% for rye beers, also makes an int...

A wheat malt kilned to a darker color. 7.5° L. Use up to 50% for dark wheat beers, weizenbocks, or in smaller proportions to add body and head rete...

188-300° L. Use 1-5% to add color and a subtle roasty character to Dunkelweizen, Roggenbier, or other specialty ales.Click here to view the complet...

46° L. Deep gold to copper color and mildly toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktoberfest, Altbier a...

57° L. Copper color and moderately toasty sweet flavor and aroma. Use 5-10% for enhanced body and malt character in Oktoberfest, Altbier and bock; ...

20° L. Provides fuller body and imparts a deep, saturated red color, particularly to red ales and lagers, Scottish ales, bocks and altbiers.Click h...

1.6-2.3° L. An heirloom Bohemian wheat malt, especially useful for Czech wheat beers. Also good for hefeweizen, wit, or any other continental wheat...

30-37° L. Made from green malt. This fine English caramel malt imparts a light toffee flavor with a hint of toast, and slight red hue. An excellent...

Finest malts from the British Isles. Medium crystal malt from the UK is essential to achieving that authentic English flavor in everything from bit...

160° L. Very dark English crystal malt with deep amber color and burnt sugar and dark fruit flavors.Click here to view the complete guide to beer g...

300° L. A dark malt that contributes the dry, bitter, coffee notes characteristic of stouts. This roasted barely is less intense and lighter in col...

500-600° L. A unique malt for adding deep color without the astringency of other highly roasted malts. Great for Schwarzbier and oatmeal or sweet s...

Finest malts from the British Isles. This chocolate malt from the UK is made from malted barley that is highly roasted, though not as high as black...