The Brewer's Apprentice has a huge selection domestic and imported home brewing ingredients including malted grains, malt extracts, brewing sugars, hops, yeast, flavorings, as well as various chemicals and additives. Below we've provided a general informational guide to most of the ingredients we carry below organized by ingredient type. For a full listing of all our available ingredients, for prices, or to order online visit our Online Store or stop by our store in Freehold, NJ! For more info, feel free to call us at 732-863-9411. Malted Grains | Malt Extract & Sugars | Hops | Yeast | Flavorings | Additives Belgian Grains Dingmans Aromatic Malt 19 Lovibond. A hybridized variation of Munich malt that gives intense malt aroma and flavors. While this grain is used most with Belgian style ales, it works well with other styles as well. Dingmans Biscuit Malt 24.5 Lovibond. A toasted malt that provides a light, "bready" or "cracker" aroma. Can be used in many styles, but is most often used with Belgian and British ales. Dingmans Pilsen Malt 1.6 Lovibond. While this malt is an great choice for any pilsner or lager, it can be used in a wide range of beers. Lighter bodied and slightly clearer than German pilsner. British Grains Muntons Black Patent Malt English. 470 - 560 Lovibond. Roasted 2-Row barley that provides the most blackening of any standard black malt we've seen. Excellent for Stouts and Porters. Muntons Chocolate Malt English. 340 - 450 Lovibond. Deep, dark brown color. Provides subtle malt and chocolate flavors. Does not contain actual chocolate. Great for a wide variety of beers including brown ales, porters, and stouts. Muntons Maris Otter Malt English. 3.0 Lovibond. The best winter barley in the world. Perfect as a base grain for most English, Irish, and Scottish beers. Add good character to extract brews. Muntons Roasted Barley English. 470 - 560 lovibond. Unmalted barley roasted to provide a nearly black color. Intense roast flavors. Darkens beer without affecting head color. Used in small quantities, this grain can be used to color and flavor a wide varity of brews. In larger quantities this grain is best used with porters and stouts. German Grains Weyermann Pilsner Malt 1.6 Lovibond. The best pilsner malt in Europe, and arguably the world. This is a great base malt for many styles, producing clean, malty brews. Weyermann Vienna Malt 3.8 Lovibond. Can be used as a base malt (up to 90% of the grain bill if multiple step infusions are used). Produces slighty darker beers than Pilsner malt and provides a light toast and malt flavors. Great for adding real authentic flavors to German style beers, but can be used in many other beers as well. Weyermann Munich Malt 8.3 Lovidbond. Can be used as a base malt (up to 80% of the grain bill if multiple step infusions are used). Adds a darker color than Vienna and provides a huge malt character that is perfect for darker German lagers such as altbier, dunkels, dopplebocks, etc. Good for any brew where more malt flavor is wanted. Weyermann Dark Munich Malt 15.5 Lovibond. Almost twice as dark as normal Munich. Provides some of the same flavors as Munich but with more complexity and color. Good for dark German lagers. Weyermann CaraMunich Malt 43 Lovibond. Adds a deep reddish brown color and caramelized malt quality. This grain is relatively complex and should be used sparingly even in darker lagers or ales (10% max. recommended). Weyermann Dark Wheat Malt 7.5 Lovibond. Can be used as a base malt (up to 50% of the grain bill when a protein rest is used). Adds pronounced body and head retention. Perfect for any German style wheat beer, especially dunkel weiss. North American Grains Briess 2-Row Pale 1.8 Lovibond. The ubiquitous American base malt. Highly modified. Provides mild malt flavor and a very pale to straw color. Can be used in almost every style. Briess CaraPils Malt 1.3 Lovibond. Also known as dextrine malt. Adds body and helps foam retention without significantly effecting color or flavor in a beer. Can be used in any style. Max. recommend amount is 5% of total grain bill. Briess Crystal 20L Malt 20 Lovibond. Adds a light amber color, a mild caramel flavor, and a candylike sweetness. Max. recommened amount is 15% of total grain bill. Max. recommend amount for steeping grain in extract brew is 2 lbs. Briess Crystal 40L Malt 40 Lovibond. Adds a light to medium amber color, caramel flavor, and a candylike sweetness. Max. recommened amount is 15% of total grain bill. Max. recommended amount for steeping grain in extract brew is 2 lbs. Briess Crystal 90L Malt 90 Lovibond. Adds an obvious amber color, a pronounced caramel flavor with candylike sweetness, and subtle flavors of raisons, toffee, and burnt sugar. Max. recommended amount is 15% of total grain bill. Max. recommended amount for steeping grain in extract brew is 1.5 lbs. Briess Crystal 120L Malt 120 Lovibond. Adds dark amber color, an intense caramel flavor, and obvious flavors of prunes, raisons, burnt sugar, and toffee. Max. recommended amount is 10% fo total grain bill. Max. recommended amount for steeping grain in extract brew is 1 lb. Briess Victory Malt 28 Lovibond. Provides a light brown color with flavors and aromas of toasted malt, bread, and subtle nut undertones. A complex grain that is well suited towards British style ales such as nut brown. Gambrinus Honey Malt 25 Lovibond. Adds a light brown color and is intensely malty-sweet. Similar to German Bruhmalt. This malt excels at adding maltiness to both all grain and extract brews without the need for decoction mashing. Adjunct Grains Flaked Barley 1.4 Lovibond. Adds creaminess, head retention, and body without adding intense malt flavors. A good substitute for corn when trying to eliminate corn flavors from lighter, drier beers such as American lagers. Max. recommended amout is 25% of total grain bill. Flaked Oats 2.5 Lovibond. Adds a distinctive mouthfeel or creaminess which can be found both in stouts as well as Belgian witbier. Max. recommended amount is 25% of total grain bill. This grain can get quite sticky when mashing, to counteract this it is recommened that the brewer either use slightly more strike water or a small amount of rice hulls in order to prevent a stuck sparge. Flaked Wheat 2.0 Lovibond. Adds a distictive wheat flavor that is different from wheat malt. Can be used as a substitute for malted wheat in German wheat beers and Belgian witebier. Using as little as 1% of the total grain bill with help improve head retention. Flaked Maize 0.8 Lovibond. Corn. Can be used as a base grain (up to 40% of the grain bill). Lightens beer and produces a drier, crisper brew. Has the reverse effect of wheat malt or flaked malt in that flaked corn can actually prevent foam in beer. Flaked Rice 1.0 Lovibond. Can be used as a base grain (up to 40% of the grain bill). Produces lighter beers much like flaked corn, but has even less of a flavor profile. Torrefied Wheat 1.5 Lovibond. Can be used as a base grain (up to 40% of the grain bill). Provides increased head retention and body. Produces a higher yield of sugar to wheat malt or flaked wheat, but has less wheat flavor. Great for Belgian witbier. Rice Hulls Helps to stabilize the lauter bed durning sparging, lowering the chances of a stuck sparge. Especially useful when used in conjunction with higher protein grains such as wheat and oats, which have a tendancy to glue up the lauter bed. Max. recommended amount is 10% of total grain bill. 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