Mouterij Dingemans Belgium malt
Stabroek, Belgium
As the exclusive Belgian producer of roasted specialty malts, the Dingemans family has produced an extensive range of basic ingredients for the demanding Belgian and European brewer since 1875.
Dingemans benefits from the central location of their malting house in the middle of the best barley-growing region. Barley from France, Holland, England and Germany is at their doorstep.
The result is an outstanding line of brewers and specialty malts used not only in Pilsen type beers, but also in Trappist, Abbey and White beers
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 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 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 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.
Dingemans Belgian Pale Ale Malt 1 Lb.
Pale Ale (2.7° - 3.8° L)
Dingemans Pale Ale malt is fully modified and is easily converted by a single-temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt.
Pale Ale Malt can be used as a base malt or in conjunction with regular 2 row malt to impart a richer malt flavor and additional color. Pale ale malt is a two row variety that is kilned longer and is usually better modified, giving it a more pronounced flavor than regular 2 row. It is also deeper in color, which can add a golden hue to your wort. The enzymes in Pale ale malt can support the use of nonenzymatic specialty malts.
A good all-purpose pale malt, and great in Belgian ales.
Dingemans Belgin Pilsen (Kiln 3) Malt 1 Lb.
Pilsen (1.4° - 1.8° L)
Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.
Great for all Belgian and German pils styles. Will mash up to 30% adjuncts. Lovibond: 2. This malt will work with either an infusion (one temperature) or decoction (multiple temperature) mash.
Light color, mashed easily, malty flavor. High enzyme levels allow for mashing of l;arge percentages of (nonenzymatic) adjunct grains. Prefferred grain for triples, whites and special ales.
Dingemans Belgian Special B Malt 1 Lb
Special B (140° - 155° L)
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
Special "B" can contribute a great deal of color to those brown-colored beers without the characteristic "toasty" finish found in beers colored with chocolate malt. Adds some (not a lot) of sweetness to the finish.
While some sources still claim that Special B must be mashed, it is a crystal malt and can be steeped with an extract batch without adding significant protein to the beer.
Special B gives a unique flavor to dark Belgian Abbey beer styles, especially Trappists. However, used in small amounts, it can also give a pleasantly complex richness to brown ale, mild ale, or any other relatively dark, malt-focused beer.
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