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Specialty malt by the sack – caramel malt, roasted malt and flakes in bulk
Specialty malt by the sack is malt and adjuncts for colour, flavour and mouthfeel in 20–25 kg sacks. Here you will find caramel, roasted and aromatic malt, rye, oats and spelt from Bestmalz, Weyermann, Thomas Fawcett & Sons, Castle Malting, Crisp Malting and Briess, plus flaked oats, barley, maize, wheat and rice.
Please note: The professional range is only available in Norway.
Please note: Loose malt is currently not sold to Sweden.
How to choose specialty malt
- Caramel malt for sweetness, body and colour: from BEST Caramel Pils at 3–7 EBC via Caramel Hell, Aromatic, Amber and Caramel Munich I–III up to Crystal Red at 394 EBC. Thomas Fawcett offers Caramalt, Pale Crystal, Crystal and Dark Crystal.
- Roasted malt for stout and porter: Chocolate Malt, Pale Chocolate, BEST Black Malt and Black Malt eXtra, BEST Roasted Barley, Cafe and Cafe Light from Castle Malting, and Carafa Special Type 1, 2 and 3 from Weyermann.
- Aromatic malt for malty and bready notes: BEST Melanoidin and Melanoidin Light, Biscuit, Special X, Special B, Amber and Brown Malt, and Victory and Special Roast from Briess.
- Other grains: BEST Rye, Caramel Rye, BEST Oat, Naked Oat from Crisp, spelt from both Bestmalz and Castle Malting, and Torrefied Wheat.
- For mashing and pH: BEST Acid Malt lowers mash pH, and BEST Chit Malt at 2–3 EBC is very lightly malted.
- Flakes: Flaked oats and flaked barley from Stangeland Mølle in 20 kg, flaked maize in 20 kg, and flaked wheat and rice in 25 kg from Castle Malting.
You do not need a business account to order full sacks. Professional customers get discounted prices, see how to become a professional customer.
Frequently asked questions about specialty malt
How much specialty malt can I use?
It depends on the type. Dark roasted malt and caramel malt are usually used in small proportions, while pale types such as Caramel Pils and Melanoidin Light can be used at higher rates. Check the dosage on each product page.
What are flaked oats used for in beer?
Flaked oats give a fuller mouthfeel and more haze. They are widely used in NEIPA and oatmeal stout. The flakes can be mashed together with the malt.
What is the difference between Chocolate Malt and Roasted Barley?
Chocolate Malt is roasted malted barley, while Roasted Barley is roasted unmalted barley. Both give a dark colour, but Roasted Barley gives a drier, more burnt flavour typical of Irish stout.
Related
- Malt by the sack – the full sack malt range.
- Base malt by the sack – pilsner, pale ale and Munich in 25 kg.
- Castle Malting – all products from Castle Malting.
- Briess – American specialty malt.














































