Brewing malt – base malt, specialty malt and Norwegian malt by the 100 g

Here you will find malt for all-grain brewing from Bestmalz, Thomas Fawcett, Castle Malting, Weyermann, Briess, Crisp Malting and Bonsak Gårdsmalteri, plus flaked grains and rice hulls. All malt is sold in 100 g steps, so you buy exactly what the recipe calls for, and you choose whether it should be whole or crushed.

Please note: Loose malt (100 g, 20 kg and 25 kg) is currently not sold to Sweden. Malt extract and beer kits can be ordered as usual.

How to choose the right malt

Base malt makes up most of the grain bill and provides the sugar the yeast turns into alcohol. BEST Pilsen (3.0–4.9 EBC) is pale and neutral, while Maris Otter (5–7.5 EBC) gives a rich, slightly nutty malt flavour for British beers. See all under base malt.
Specialty malt is used in smaller amounts for colour, body and flavour: caramel malt, melanoidin, roasted malt and acidulated malt for pH adjustment. Weyermann Carafa Special is dehusked before roasting, which gives less bitterness and astringency than regular chocolate malt. See specialty malt.
Flaked and unmalted grains go straight into the mash. Flaked oats add body and foam, and rice hulls improve run-off when you mash with a lot of wheat, oats or rye.
Colour: the EBC value is in each product name, so you can calculate colour straight into your recipe.

The maltsters we carry

Bestmalz – German maltster with base malts, caramel malts, roasted malts, acidulated malt and malted rye, oats and spelt.
Thomas Fawcett – British floor-malted malt, including Maris Otter, Crystal, Amber, Brown and Chocolate Malt.
Castle Malting – Belgian specialty malts such as Special B and Cafe Malt, plus flaked wheat and maize.
Weyermann – Bohemian Pilsner made from the Czech barley varieties Bojo and Tolar, and Carafa Special types 1, 2 and 3.
Briess – American specialty malts such as Victory, Special Roast and Crystal Red.
Crisp Malting – Naked Oat Malt and flaked rice.
Bonsak Gårdsmalteri – Norwegian floor-malted craft malt from Skogn in Trøndelag, listed under Norwegian malt together with Stjørdal malt.

Frequently asked questions about malt

Can I buy crushed malt?

Yes. You choose whole or crushed when you add the malt to your basket. If you buy crushed malt, we recommend brewing within two weeks. To crush it yourself just before brew day, you need a grain mill.

How do I order a grain bill for a recipe?

Add each malt in whole 100 g steps and write the mix in the comment field at checkout, for example "Grain bill: 5.4 kg Pale Ale, 270 g Caramel Pils". Crushed malt is packed as one batch. For whole malt, you choose whether the malts are mixed in one bag or packed separately.

How much malt do I need for a brew?

It depends on the strength and your brewing system. For comparison, the Brewolution all-grain kits contain 7.2 kg of malt for 23–25 litres of beer. For 5 kg of malt, add 50 units of 100 g.

What is the difference between base malt and specialty malt?

Base malt has enough enzymes to convert its own starch to sugar and can make up all or nearly all of the grain bill. Specialty malt is used in smaller amounts and adds colour, body and flavour, such as caramel, bread crust or coffee.

Do you sell malt in full sacks?

Yes. Malt in 25 kg sacks for breweries and larger users is listed under malt in full sacks. The professional range is only available in Norway.

All-grain kits – complete recipes with malt, hops and yeast.
Hops – hop pellets, Cryo Hops and hop oil.
Yeast – dry and liquid beer yeast.
Malt extract – dry and liquid malt extract.
Water treatment – salts and acids for your brewing water.

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