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.

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 Wheat (1.2° - 2.0° L)
Dingemans Pale Wheat may be used in amounts ranging from 30 - 70% of the total grist to create many styles of wheat beer and in smaller amounts to aid in head retention.

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.

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.

Cara 8* (6° - 9° L)
Dingemans Cara 8 is a very light crystal malt made by drying barley malt at low temperatures. The result is a malt that will lend body, smoother mouth-feel, and foam stability. This malt must be mashed with other kilned malts due to the lack of enzymes.

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.

Cara 45* (40° - 54° L)
Dingemans Cara 45 is a medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color.

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.

Roasted Wheat (Tarwe Mout Roost 27) (10° - 14° L)
Dingemans Roasted Wheat is a slightly roasted wheat that will lend nutty, bread-like flavors.

Biscuit (Mout Roost 50) (18° - 27° L)
This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.

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.

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.

* New name, same great malt