American craft breweries use 2 row as a choice base malt for any beer style.
Pale Ale Malt
Vienna malt is specifically designed for use in Vienna style beers, Festibiere, and Maerzenbier
A particularly good base malt choice for continental or American lagers
Munich malt is typically used in dark lagers and ales, especially Munich-style lagers, various bock styles, and German festival beers
American breweries use six row to help convert high adjunct mashes.
Wheat malts are high in protein, which helps produce fuller-bodied beers
German Wheat
A great choice for rye beer styles or to spice up almost any brew.
Wyermann Malts
English Maris Otter is recognized worldwide as the benchmark barley for the best ale malt.
Calcium Chloride
Flaked White Wheat 1-LB
Golden Promise
Use in the mash when using a lot of wheat or rye
Weyermann CaraAroma Malt 1-LB
Flaked Rye 1-LB
Flaked Rice 1-LB
Simpson's CRYSTAL RYE 1-LB
Chateau Special B 1-LB
Malted Oats
Crisp Brown Malt 1-LB
Weyermann
Briess CARAMEL / CRYSTAL 20L 1-LB
Crisp Amber Malt 1-LB
Weyermann CARARED 1-LB
Briess Chocolate Malt (350L) 1-LB
Weyermann Chocolate Wheat 1-LB
Briess Crystal/Carmel 10L 1-LB
Flaked Barley 1-LB
Flaked Corn (Maize) 1-LB
Flaked Oats 1-LB
Weyermann Melanoidin 1-LB
Briess Roasted Barley 1-LB
Weyermann Beech Smoked 1-LB
Weyermann Acidulated Malt 1-LB
Briess Blackprinz Malt 1-LB
Specialty malt
English Crystal
Malts
Weyermann CARAMUNICH Type 1, 1-LB
Weyermann CARAMUNICH Type 2, 1-LB
Simpson's Double Roasted Crystal Malt 1-LB
Simpson's Aromatic Malt 1-LB
Weyermann CARAFA Special Type 1 (dehusked) 1-LB
Weyermann Spelt Malt
carafoam
Briess Carapils 1-LB
Briess Caramel / Crystal 120L 1-LB
Briess Caramel / Crystal 40L 1-LB
Crisp Caramel / Crystal 60L 1-LB
Crisp Caramel / Crystal 80L 1-LB