Products

Prox Crystal Vienna Style 20 is suited for Vienna and German lagers, Belgian ales, IPA's, Oktoberfest, Porter.

Dextrin Malt is suited for 1-10% in all beer styles. Provides body/mouth feel, foam development and foam stability with minimal color impact.

BASE MALT is used in all styles of beer. (Approx. 70% - 80% of any standard recipe.)

Crystal Rye can be used in malt forward brews at 5 to 15% depending on flavor preferences.

Dark Chocolate is used at 1-7% in all dark beer recipes. It is suited for Dunkels, American Porters, American Stouts, Dark Belgian Ales.

Crystal 30 can be used to add depth and layered flavor complexity in a wide variety of beers. Golden color tones

Pale Ale Malt can be used as a fuller-bodied base malt or brewer's malt.

Malted Mid-Atlantic Wheat is used in a variety of styles, traditionally Hefeweizens & Witbier. Provides good foam & head retention when used at approx. 5% inclusion.

Distiller's Malt provides high enzymatic power to digest grain starches to sugars to maximize spirit yield.

Chocolate Rye has Dark styles including dark, German Dunkels or Belgian dark ales. Adds a unique flavor level to Porters and Stouts.

Crystal 15 can be used to add depth and layered flavor complexity in a wide variety of beers. It contributes golden color tones.

Vienna Malt can be used as a fuller-bodied base or brewer's malt.

Pilsen Malt can be used as a base malt or brewer's malt.

Super Extract Base Malt is used in all styles of beer. (Approx. 70% - 80% of any standard recipe.)

Crystal 60 can be used in malt forward brews at 5 to 15%. Contributes rich red and gold color tones.

Pale Chocolate is used for 1-10% medium to dark beer recipes.

Black is used more for dark beer styles.

Crystal Wheat is Excellent in all Belgian and Wheat-based beers. All beer styles using Crystal Barley malt.

Biscuit (Roasted 20) can be used in malt forward brews at 5 to 15%.

Malted Rye is used in a variety of beer styles, including IPAs and other styles looking for additional spice undertones. Adds a layer of flavor to any beer.

Prox Mild Malt can be used up to 100% of grist for malts.

Prox Brown Malt can be used in malt forward brews at 1-10%. Great for use in darker beers with dark toast flavor and aroma, such as Brown Ales, Porters and Stouts.

Prox Red Malt is suited for any beer style to develop red hues.

Malted Oats adds silkiness, fullness and creamy texture, promote foam development and foam stability of any beer style.

Chocolate Wheat is Rich dark cocoa flavors with full bodied dark roasted coffee undertones. Additonal body and mouthfeel as compared to Chocolate Barley malts.

Chocolate Malt is used 1 - 10% in dark beer recipes.

Munich 10 can be used to enhance color of the beer and provide full-bodied malty flavor notes.

Prox Crystal Munich Style 60 is suited for Pale Ale, IPA, Oktoberfest, Porter, Stout and provides nice amber & red hues.

Malted Wheat is used in a variety of styles, traditionally Hefeweizens & Witbier. Provides good foam & head retention when used at approx. 5%

Crystal 120 can be used in malt forward brews at 5 to 15%. It has Deep or dark red color tones

Body Builder Malt is a malt that will aid in building body by providing more mouthfeel and better head retention to most beers. Perfect for brightening color that may come from adjunct usage.