Fawcett Maris Otter (2.3-3.0°L)
Maris Otter has long been the favorite of English brewers for its brewhouse performance and rich, slightly nutty flavor. An excellent malt for any English beer style. All of Fawcett’s Maris Otter malt is still produced in their traditional floor maltings.

Fawcett Golden Promise (2.3-3.0°L)
Golden Promise is a traditional Pale Ale Malt grown in Scotland. It produces sweet, mellow wort and is excellent for both brewing and distilling.

Fawcett Halcyon (2.3-3.0°L)
Halcyon is a barley variety that was bred from the Maris Otter and Sargent barley varieties. It tends to produce a less sweet wort than Maris Otter.

Fawcett Optic (2.3-3.0°L)
Optic is a barley variety widely grown in the United Kingdom. Our customers have been impressed with its highly aromatic qualities.

Fawcett Pearl (2.3-3.0°L)
A traditional English barley variety known for its slightly bready flavor.

Fawcett Amber (30-42°L)
Amber malt is a more toasted form of pale ale malt and is typically used in Brown Porter recipes. This malt has no diastatic power.

Fawcett CaraMalt (20-27°L)
Will impart a light flavor and slight red hue. Great for dark lagers and ales. Will contribute dextrins and add to foam stability.

Fawcett Pale Crystal (20-27°L)
Imparts a light caramel/crystal flavor, and slight red hue. A great crystal malt on the lower side of the color scale.

Fawcett Crystal Malt I (42-48°L)
A good general-purpose crystal malt. Will impart a moderate amber color and caramel flavor to your beer.

Fawcett Crystal Malt II (62-68°L)
An excellent all-purpose crystal malt. Will impart sweet caramel/crystal/toffee notes to your beer.

Fawcett Dark Crystal Malt I (83-90°L)
Contributes a strong reddish hue to dark beers. This malt will impart a roasty edge on top of a malty sweetness.

Fawcett Dark Crystal Malt II (118-124°L)
Will provide intense, crystal malt sweetness coupled with a moderate amount of burnt caramel bitterness. Use in moderation.

Fawcett Brown Malt (52-65°L)
Brown malt is a darker form of pale malt and is typically used in brown ale as well as in porter and stout.

Fawcett Chocolate Malt (325-400°L)
A classic malt for stout, porter, and brown ale. Provides color for a wide variety of darker beer styles.

Fawcett Pale Chocolate Malt (185-250°L)
Less highly-roasted than regular chocolate malt. Will add dark brown color and a mild chocolate/coffee flavor to dark milds, stouts, and porters.

Fawcett Black Malt (410-500°L)
Black malt is barley malt that has been roasted to the point of carbonizing. This malt provides intensely dark color and acrid, ashy, roasted undertones to the flavor of beer.

Fawcett Roasted Barley (410-500°L)
Made from barley that has not been malted. A distinct, more astringent roasted bitter flavor in dark beer and the perfect grain for Irish Stout.

Fawcett Oat Malt (1.9-2.3°L)
Great for enhancing body and flavor of dark beers. Use at a rate of 5 – 10%.

Fawcett Peated Malt (2.0-3.0°L)
Produced by smoking pale malt over burning peat, Peated Malt will add a dark, earthy aroma and flavor characteristic of Islay whisky.

Fawcett Rye Malt (2.5-3.0°L)
Will add a dry, spicy note to your finished beer. Best used in small quantities (less than 15%) to avoid gumming up your mash.

Fawcett Crystal Rye (70-80°L)
Will lend a dry, licorice, toffee flavor. Great for use in complex, multi-grain brews where that extra special something is required.

Fawcett Wheat Malt (1.9-2.3°L)
An excellent UK wheat malt which produces superb wheat beers with aromas appropriate for the style.

Fawcett Crystal Wheat (50-58°L)
Caramel wheat malt may be used just like other forms of caramel and crystal malt to emphasize wheat malt flavor and aroma and add color to wheat beers.

Fawcett Roasted Wheat (360-400°L)
Intensifies the typical aroma and color of dark top fermented beers such as Altbier, Weizen and Weizenbock.

Fawcett Torrefied Wheat (1.0-2.5°L)
Generally used as a beer enhancer, Torrefied Wheat can be used to increase the size and retention of a head in beer.

Fawcett Flaked Barley (1.0-2.5°L)
Flaked barley is unmalted, dried barley which has been rolled into flat flakes. It imparts a rich, grainy flavor to beer and is used in primary in stout. It also improves head formation and retention.

Typical Malt Analysis