Castle 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.
Castle Pale Ale malt is well suited for ale production of all types. This fully modified malt may be used in a single temperature mash.
Castle Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma and an amber color.
Castle Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt.
Caramel Pilsner is a very light crystal malt. This malt must be mashed with other kilned malts due to the lack of enzymes.
Caramel Vienne is a light crystal malt used by Belgian brewers in producing Abbey or Trappist style ales and is appropriate for any recipe calling for crystal malt.
Caramel Munich is a medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color.
Castle Special B is the darkest of the Belgian crystal malts. It will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian ales.
Castle Biscuit malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color.
Castle Chocolate malt will lend various levels of aroma, a deep red color and a nutty/roasted taste depending on the amount used.
Castle De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.