At Dark Cloud Malthouse we take ardent care when crafting ingredients for your brewery or distillery. We use only Maryland grown grains that are suitable for producing the highest quality brewers malt. When our malt reaches your mash it is 3-6 weeks old and features the freshest flavors and aromas. We work extremely hard in the malthouse and with our local farmers to deliver a product that truly showcases the terroir of our region.
1.7 – 2.0 SRM. Lightly kilned and slightly under-modified to produce a delicate raw grain and slightly grassy character. Similar to its European origins this malt has a light sweetness and can be a showcase of terroir as a base in any light colored beer.
2.1 – 2.4 SRM. Fully modified base malt that can be used in a wide range of styles. A simple but unique character with a clean sweetness and light bready character.
2.7 – 3.2 SRM. Kilned slightly darker to bring out a rich sweetness with light honey and biscuit character. This versatile pale malt is a flavorful foundation suited for most styles.
6 – 9 SRM. Specially kilned to add distinctive toast and biscuit notes while remaining fairly light in color and readily adaptive to a number of beer styles. This can be used as a base malt or as a specialty malt to add color and complexity.
11 – 15 SRM. Our Munich style / Caramunich style hybrid – Specially germinated, stewed, and kilned malt roasted to a darker hue, exacting sweetness with caramel and biscuit notes.
22 to 26 SRM. A deeper, more intense flavor than our lighter Munich style with caramel and toasted bred character
6-9 SRM. A melanoidin malt germinated specially to create honey character and lightly kilned to showcase the sweet honey and biscuit character.
28-32 SRM. A melanoidin malt germinated specially to create honey charachacter and kilned to a showcase a rich and sharp buzz of honey and bread crust
The skilled farmers in Maryland produce a variety of small grains. Many of these 'other grains' can perform for a small or large percentage of your grain bill.
2.5 – 3.2 SRM. Soft red winter wheat, kilned using a pale malt regimen, creates sweet and soft cereal notes while adding body and head retention. A great addition to many styles including Hazy IPAs, traditional German Hefeweizen, and old world farmhouse styles.
4.8 – 6.0 SRM. Maryland Rye Resurgence! We use a variety of heirloom and high-flavor European rye (all grown in Maryland). Most rye is sold to our spirit craftsmen but we encourage usage for brewing to provide a spicy and peppery finish to your beer.
1.8 – 3.0 SRM. We use Western Maryland hulled oats, that once malted provide a silkiness and distinct earthy taste that provides a pleasant uniqueness.
3.0 – 5.5 SRM. Hulled spelt from one of our favorite farmers. This spelt is a generational Maryland heirloom. Spelt provides a tart and light malt / nutty note.
2.5 – 5.5 SRM. Gluten Free with a unique flavor profile. Bring on the experimentation!
We can provide clean, unmalted grains of the utmost quality.
Email us to verify which 2-Row varieties are currently in stock. We use a variety of 2-Row barleys throughout the year
Soft red winter wheat and we can also source hard red winter wheat in small quantities.
Heirloom rye and European bred rye
Western Maryland Oats
Want to geek out with us? We love creating custom malt and kilning regimens to meet your needs. If you have a unique beer or spirit in mind, we’d love to collaborate with you to create a one of a kind malt.
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