Maltas en Hacer Cerveza - 37 productos.
The Beer Lab
Spraymalt of the highest quality, 8 EBC.Malt extract literally is an extract of malt. The mashing ha ...; simply boiling the wort suffices. This way of brewing occurs by many homebrewers in America; the so-called mini mash or partial mash method. ...
11,00 €
The Beer Lab
Spraymalt of the highest quality, 8 EBC.Produced with 55% wheat malt and 45% barley malt.Malt extrac ...ract, there is no need to do the mashing yourself; simply boiling the wort suffices. This way of brewing occurs by many homebrewers in America; the so-called mini mash or partial mash method. ...
11,00 €
The Beer Lab
Spraymalt Muntons Amber 18 EBCA superb addition to any Red coloured beer. This amber spraymalt will ...improve body, adding extra rich malt flavour and natural colour.
5,50 €
The Beer Lab
Muntons Spraymaltts are made using the finest premium malts, spray dried into a fine, soluble powder ...vours. Spraymalts are ideal additions to any recipe, adding extra malt sugars and a delicious malt flavour.Rich malt flavour, ideal for bitters. Boosts the beers natural body and results ina more ...
11,00 €
The Beer Lab
Rice flakesRice flakes contain less protein. Adding them results in a drier beer in which the hop ch ...aracter is better expressed. Used in Sapporo, Budweiser and Heineken type beers.
5,50 €
The Beer Lab
A great way to add body and head retention to your homebrew. Used especially for stouts, flaked barl ...whouse. Flaked Barley adds protein for body and head retention, without adding fermentable sugars to your wort the way you would with a wheat malt, which makes is great for tweaking the body/head ...
2,50 €
The Beer Lab
Spraymalt Muntons dark EBC 44-70A superb addition to any Brown or Mild Ale. This dark spraymalt will ... improve body, adding extra rich malt flavour and natural colour.
5,50 €
The Beer Lab
Château Whisky malt is smoked during kilning with the best Scottish peat. Whisky malts have a longer ...ue whisky. In higher proportions gives your whisky a rich smoky and peaty flavour.Can be used for any type of whisky for a distinct smoky flavour of real Scotch whisky. Up to 100% of the mix. ...
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Biscuit™ malt produces a very pronounced “toasty” finish in the beer. Imparts a warm bread and biscu ... to improve the roasted flavor and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of di ...
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The Beer Lab
Belgian coffee malt. First slightly kilned then roasted at up to 220°C.Château Café malt imparts a n ...nd Porters. Adds a smooth mouth feel and complexity to any dark ale. Reinforces the colour of beer.Stouts, porters, Scottish ale, dark Belgian style beer, slightly in brown ales for hints of fres ...
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Base malt for all wheat beers. Light wheat is also used in smaller quantities to obtain a ‘bread’ to ...d Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. As it has a higher protein content than a Pilsen ...
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The Beer Lab
For making Witbiers and other specialties. Helps with head retention in all beers. Will leave a slig ...ht haze. Can also be used in place of unmalted wheat in many recipes.
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The Beer Lab
Carapils belongs to a category of malts labeled as Dextrine, sometimes Dextrin, malts. We mention th ...atch but will only get about 20% utilization, or 20% of the goodies of this malt dissolved into your beer. While not as complex as Carapils malt, for extract brewing some brewers prefer to use de ...
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The Beer Lab
Maris Otter (Barley) is a traditional, two-row, low-protein, winter barley variety with deep roots i ... Otter is considered a very “malty-tasting” pale base malt, which has made it a favorite among traditional cask ale brewers for decades. Using Maris Otter, brewers are able to create beers of rel ...
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CARAMUNICH® Type 3 is a drum-roasted caramel malt made from two-row, German barley. It contributes d ...ark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma.
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The Beer Lab
CARAMUNICH® Type 1 is a drum-roasted caramel malt made from two-row, German barley. It contributes d ...roma. CARAMUNICH® Type 1 also add body and improve head retention. Suitable for use in all lager and ale styles of beer. ...
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Used to add body and mouth feel. Use in conjunction with base malt to get conversion.
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A German dark de-husked malt for authentic German dark Lagers such as Dunkles and Schwarzbiers. Can ...also be used and experimented with in other styles where a more mellow roasted grain flavor is desired. Carafa® is very similar to a debittered black malt.
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Roasted Barley imparts a characteristic deep dark color to beer (1000-1300EBC). Depending on the amo ... flavors reminiscent of strong, black coffee or Italian espresso. In addition, the malt significantly stabilizes the stability of the foam. ...
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Black Malt has a sharper flavor than other roasted grains. A dark malt for use in Porters and the oc ...ropean-style dark beers. Enhances the aroma of character beers by producing a more astringent flavor than other colored malts. Imparts a slight burnt or smoky flavor.Suitable for darker beer. 3-6 ...
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Cara Red malt imparts a rich caramel-sweet aroma and a toffee-like flavor, adding light amber to red ...endosperm creates the desirable non-fermentable components that give true caramel malt the ability to contribute mouthfeel, head retention, and extended beer stability.Suitable in brown Ales, Bru ...
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CARAMUNICH® Type 2 is a drum-roasted caramel malt made from two-row, German barley. It contributes d ...ark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma.
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Top quality 2-row winter malting barley is widely recognised as the best raw material for traditiona ...lting barley growers. During malting, high cast moistures and a balance of germination time and temperature guarantee an even, well modified malt which is ideally suited to ale brewing. The chara ...
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This is an excellent base malt for many styles, including full flavored Lagers, Belgian ales and Eur ...h. Pilsner Malt gives beer a fresh and rounded taste. It is used for all types of beers based on basically barley malt. It forms an excellent “light” and enzyme-rich foundation for almost all bee ...
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Abbey Malt® is a highly friable base malt with pronounced malty aromas, and assertive flavors such a ...s honey, nuts as well as hints of chocolate. Suitable for traditional Abbey ales, as well as Trappist beers. Also well suited for a full range for Belgian beer styles, including fruit beers.
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Château Spelt is a pale, well-modified type of malt. Made from a hard-grained species of wheat (heir ...arts a sweet nutty flavor, adds a spicy aroma and an earthy character to your beer. Great for Belgian Saison and Wheat beer styles. ...
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Gives a lighter colour than pilsner malt and results in drier beers in which the hop character is be ...re drinkable beer and affects the flavour and colour. Because of the production process of our flakes, they may be simply added to the mash. They should not be pre-cooked. ...
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One of the darkest caramel malts available. Gives a fuller malty aroma, a dark red to dark colour an ...d a caramel/raisin flavour. Use 5 % for a slight touch or up to 15 % for darker brown-black beers. Used in stout, porter, Belgian abbey beers, etc.
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Chocolate Malt is a roasted specialty malt. It adds dark brown color and rich chocolate and coffee f ...lavors. It has a smokey flavor and some bitterness, but is much mellower than black malt. Excellent for dark ales, porters, and stouts.
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Use of Acidulated Malt can lower wort pH resulting in better mash efficiency, intensified fermentati ...on, lighter color, improved flavor stability and enhanced flavor.
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Brown Malt imparts a rich coffee aroma ideal for Stouts and Porters. It delivers a smooth mouthfeel ...as well as increasing foam stability. The hue is a deep mahogany that brings warmth and depth to dark beers.
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Carafa Special Type 1 is a dark-roasted specialty malt made from high-quality spring barley. Where m ...CARAFA®, it produces rich color, body, flavor and aroma without the harsh flavors and astringency typical of dark-colored grains. Used sparingly (max 5 %) in brown ales, porters, dark abbey beers ...
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Dark-brown, slightly aromatic kernels. Contributes dark-amber to deep-coppery color to finished beer ...; bread crust. Use up to 5% of total grain bill for pale beers, up to 15% for dark beers.Excellent for making the following types of beer: Belgian Specialty Beers, Belgian Bruin (Brown) Beers, Be ...
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Belgian Melanoidin malt. Special germination process. Kilned in a special way at up to 130 °C. Melan ... the kilning process.Very aromatic, with intense malty flavor. Gives fullness and roundness to the beer color, improves flavor stability and promotes red color in your beer. Gives beer fuller bod ...
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Perfect foundation grist for all extra pale lagers. Excellent modification and favorable protein and ...th feel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optim ...
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CARAHELL® is a drum-roasted caramel malt made from two-row, German barley that delivers a fuller bod ...y, improved aroma, and increased beer foam while also contributing to a more fuller, rounder body and flavor.
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Weyermann® CARABOHEMIAN® is a drum-roasted caramel malt made from two-row German barley which delive ...rs intensified caramel aromas, along with notes of bread, caramel and toffee flavors.
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