Dingemans Belgian Aromatic Malt (Kiln 50) 1 Lb.
Aromatic (Amber 50) (17° - 21° L)
Dingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.
Aromatic malt is high in diastatic power and can convert itself completely; however, because of the extremely strong aromatics it lends to the finished beer, most brewers avoid using more than 10% in a batch to maintain balance.
Rated Very Aromatic and Dark
Dingemans Belgian Caravienne (Cara 20) Malt 1 Lb
Cara 20* (19° - 27° L)
Dingemans Cara 20 is a light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt.
Excellent all-purpose caramel malt, especially for Belgian styles and abby styles
Dingemans Belgian Caravienne (Cara 20) Malt 55 Lb
Cara 20* (19° - 27° L)
Dingemans Cara 20 is a light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt.
Excellent all-purpose caramel malt, especially for Belgian styles and abby styles
Dingemans Belgian Chocolate (Mout Roost900) 1 Lb.
Chocolate (Mout Roost 900) (300° - 380° L)
Dingemans Chocolate malt is a high-nitrogen malt that is roasted at temperatures up to 450°F and then rapidly cooled when the desired color is achieved. "Chocolate" refers primarily to the malt's color, not its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty / roasted taste, depending on the amount used.
Belgian chocolate malt has a slightly higher moisture content than some of its counterparts.
Chocolate malt is used in all dark beers requiring a softer roasted flavor. Such beers include, brown ales, porters, stouts, oatmeal stouts. Imparts a reddish color when used in very small amounts.
Dingemans Belgian Chocolate Malt (Mout Roost900) 55 Lb.
Chocolate (Mout Roost 900) (300° - 380° L)
Dingemans Chocolate malt is a high-nitrogen malt that is roasted at temperatures up to 450°F and then rapidly cooled when the desired color is achieved. "Chocolate" refers primarily to the malt's color, not its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty / roasted taste, depending on the amount used.
Belgian chocolate malt has a slightly higher moisture content than some of its counterparts.
Chocolate malt is used in all dark beers requiring a softer roasted flavor. Such beers include, brown ales, porters, stouts, oatmeal stouts. Imparts a reddish color when used in very small amounts.
Dingemans Belgian De-Bittered Black Malt (Mout Roost 1400) 1 Lb.
De-Bittered Black Malt (Mout Roost 1400) (500° - 600° L)
Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.
Great for Schwarzbier and oatmeal or sweet stout.
Dingemans Belgian De-Bittered Black Malt (Mout Roost 1400) 55 Lb.
De-Bittered Black Malt (Mout Roost 1400) (500° - 600° L)
Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.
Great for Schwarzbier and oatmeal or sweet stout.
Dingemans Belgian Munich (Kiln 15) Malt 1 Lb
Munich (4° - 7° L)
Dingemans Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma, and an orange-amber color. This malt can make up to 100% of the grain bill, but low diastatic power makes this malt unsuitable for use with adjuncts.
Belgian Munich is made from 2-row where the domestic is usually made from 6-row. Munich malt can be used as the base grain or just add a little for a nice malt profile
Great for all Belgian and German pils styles. Mash with 50% pale malt for a malty pilsner style. This malt will work with either an infusion (one temperature) or decoction (multiple temperature) mash.
Also enhances the body and aroma of dark beers, Bocks, festival beers, and stouts.
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