Base Malts

Base Malts for Building the Mash

Base malt is the main grain in most beer recipes. It supplies the bulk of the fermentable extract and the enzymes needed to convert starch into sugar during the mash. If a recipe calls for “barley malt” without much detail, it usually means a light base malt such as 2-row, pale malt, or pilsner malt.

Use 2-row brewer's malt when you want a clean American base, pilsner malt for very pale lagers and Belgian styles, pale ale malt or Maris Otter for a deeper English-style malt backbone, and Vienna or Munich malt when you want more breadcrust, honey, toast, or amber color.

Building a recipe? Add each malt to the cart in the amount you need and choose whole or milled when available. Mixed recipe carts are usually faster for us to mill and pack than orders where every grain must stay separate.

Need flavor-building grains too? Browse caramel and crystal malts, toasted malts, or roasted malts.