Our Rye Malt MD is produced using premium English rye. This rye variety is notable for its quicker water absorption during the steeping process compared to barley. We carefully control the kilning temperatures to maintain its light color. Rye malt is characterized by a higher viscosity, which results in a less efficient filtration process compared to wheat or barley malts. This Rye Malt MD imparts a distinctive spicy flavor typical of rye to the beer. The usage amount of this kilned malt can vary, tailored to the desired beer style and the equipment available in the brewhouse.

Our Karrewheat 77 MD malt is created by caramelizing our Wheat Malt MD in the roasting drum, as opposed to the typical kilning process. The combination of caramelization and lower drying temperatures is key to this malt's unique flavor profile. Karrewheat 77 MD, while retaining the classic wheat characteristics, also contributes to a richer beer and imparts flavors of warm bread, cookies, and toffee. As this malt lacks enzymes, it needs to be mixed with a malt that possesses high diastatic power for optimal brewing. Caramelized malts like Karrewheat 77 MD are known for their beneficial impact on foam stability, effective with as little as 5% of the grain bill. This caramelized malt can be incorporated up to 25% of the grain bill. ill.

The Mroost Wheat Malt 30 MD is crafted through a gradual and careful roasting process in our roasting drum. Once it achieves the desired color, the malt is promptly chilled. In addition to its classic wheat characteristics, the Mroost Wheat Malt 30 MD imparts flavors reminiscent of hazelnut and toasted almonds, contributing to a richer beer profile. This malt lacks enzymes, necessitating its combination with a malt that has a high diastatic potential. This particular roasted malt is suitable for up to 20% of the grain bill. ill.

Our Wheat Malt MD imparts a distinct flavor and characteristic haziness to wheat or wit beers. Incorporating small amounts of this wheat malt into your beers can significantly enhance head retention. With its relatively high enzymatic activity, this kilned malt is suitable for making up to 70% of the grain bill.

The Mroost 1400 MD malt, also known as de-bittered black, undergoes roasting in our roasting drum at high temperatures. As soon as it attains the desired color, it is swiftly chilled. This process endows the Mroost 1400 MD malt with a potent aroma of chocolate and cocoa nibs, while also contributing a dark color to the final beer. Our distinctive production approach ensures that our roasted malts have a smoother, less astringent taste. This particular type of roasted malt can comprise up to 5% of the grain bill.

The Mroost 900 MD malt, also known as chocolate malt, is roasted in our roasting drum at elevated temperatures. Once it achieves the desired color, it is rapidly cooled. This process imbues the Mroost 900 MD malt with a rich aroma reminiscent of chocolate, cocoa nibs, and coffee, and imparts a dark hue to the final beer product. Our specialized production techniques ensure that our roasted malts have a milder, less astringent flavor. This particular roasted malt can be included in up to 5% of the grain bill.

Our Coffee Mroost 450 MD, a medium-roasted barley malt, is crafted in a roasting drum. This malt is distinguished by its robust flavor, akin to freshly roasted coffee beans, complemented by subtle notes of toasted nuts. This roasted malt is suitable for use in up to 5% of the grain bill.