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Base Malts

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BASE MALTS

These tried and true craft malt styles are the building blocks of great craft beer and spirits recipes. 

Virginia Pils

Lightly modified and cured at low temperatures to unveil the terroir of Virginia by way of earthy flavor attributes (straw, dry grass, mineral). Low in color to provide a very light, clear, crisp wort. Great for European-style lager brewing

Color: 1.5-2L

Grist: Up to 100%

Virginia Pils

6-Row Pale

This release highlights grain selected from only the best harvests of the year. 2024 brings us back to the Virginia classic, Thoroughbred, grown by BAy's Best Feed in Heathsville, VA. Low protein (9%) and incredibly bright golden kernels with flavors of cracker and clean straw.

Color: 2L

Grist: Up to 100%

6-Row Pale

Pale

Our answer to the utility and balance of American 2-row brewers malt. Well-modified and moderately kilned to control color and maximize brew house performance. A great choice for IPA, pale ale, American-style lager, and all-malt distilling. 

Color: 2-3L

Grist: Up to 100%

Pale

Soft Red Wheat

The staple wheat of Virginia, SRW provides the best yields in wet climates. With slightly higher protein than white wheat, SRW provides a stiffer, creamier flavor revealed in a flour profile versus the bread dough-like attributes of white wheat. 
Color: 2-3L

Grist: Up to 60%

Red Wheat

English Pale

Well-modified pale ale malt kilned to slightly higher temps at the end of curing to release the slightest bit of nutty sweetness (Grape Nuts®, saltines, sunflower seed, honeysuckle) and unlock hints of pretzel and pizza crust. Also a great choice for distillers.

Color: 3-3.5L

Grist: Up to 100%

English Pale

Soft White Wheat

A feat in varietal preservation, this malt is produced from a VT-bred variety named MCIA Venus and celebrates our years-long effort to save it from the brink of extinction. Delivering a more aromatic bread dough flavor, it is ideal for yeast ester-forward styles like Hefeweizen, Saison, or Belgians. 
Color: 2-3L

Grist: Up to 60%

Soft White Wheat

Out of Stock

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Abruzzi Rye

Our rye malt is kilned to a pale malt spec to add cracker and toasted seed attributes to the pepper and spice notes rye is known for. Also adds complexity and crispness to lighter beers. 
Color: 4-5L
Grist: 10-20%

Bavarian Series

BAVARIAN SERIES

We design the craft malts in our Bavarian Series to inspire a brewer’s creativity to craft compelling and distinctive beers.           

Vienna

Graham cracker sweet but still light in color, this malt is produced to encourage maillard-derived melanoidin development (bread, biscotti, honey). It is cured at moderate temperatures to preserve enzymatic activity and achieve it's characteristic golden wort color. 

Color: 3.5-5L

Grist: Up to 100%

Vienna

Munich 9

Slightly over-modified during germination, stewed, but then cured at higher kiln temps to more than double the color of our Vienna. Just enzymatic enough to be the backbone of any malt-forward beer but also robust enough to play backup, adding body at just 10-15% of grist.  

Colors: 8-10L

Grist: Up to 50% 

Munich

Munich 15

Cured at higher kiln temps for longer, adding intense maltiness and rustic flavors of roasted nuts and sourdough toast, this specialty malt adds depth and dimension to styles such as amber lager, dunkel, altbier, bock, porter, and stout at just 5-10% of grist.  

Colors: 14-16L

Grist: Up to 50% 

Munich 15
Cara Mel Malt

Cara Mel

A kiln-roasted hybrid caramel-melanoidin malt straddling the flavor fence between mid-color crystal and dark Munich malts. Now in a two-color option.

Light (20L). Toasted pastry, Graham cracker, dark honey.
Dark (50L). Whole-grain cracker, rustic bread crust, brown sugar, candied fruit. 

Grist: Up to 30%

Crystals

CRYSTALS

Crystal malts add vibrant color to both extract and all-grain recipes while the unfermentable dextrins add sweetness and improve foam formation. 

Crystal Malt 20

Crystal 15

Green malt is taken directly from germination to our drum roaster where it is gelatinized (aka, "mashed in the husk"), dehydrated, and then roasted to a wide range of color specs. Flavors of clean straw and sugar cookie. 

Grist: 5-15%

Crystal Malt 80

Crystal 80

Green malt is taken directly from germination to our drum roaster where it is gelatinized (aka, "mashed in the husk"), dehydrated, and then roasted to a wide range of color specs. Flavors of toffee, caramel, and dried fruit.

Grist: 5-15%

Crystal Malt 40

Crystal 40

Green malt is taken directly from germination to our drum roaster where it is gelatinized (aka, "mashed in the husk"), dehydrated, and then roasted to a wide range of color specs. Flavors of brown sugar, vanilla, and stone fruit.

 

Grist: 5-15%

Crystal Malt 120

Crystal 120

Green malt is taken directly from germination to our drum roaster where it is gelatinized (aka, "mashed in the husk"), dehydrated, and then roasted to a wide range of color specs. Flavors of dark toffee, caramel, dried cherries.

 

Grist: 5-15%

Crystal Malt 60

Crystal 60

Green malt is taken directly from germination to our drum roaster where it is gelatinized (aka, "mashed in the husk"), dehydrated, and then roasted to a wide range of color specs. Flavors of brown sugar, vanilla, and stone fruit. Crystal malts add vibrant color while the unfermentable dextrins add sweetness and improve foam formation.  

Grist: 5-15%

Crystal Malt 120

Crystal 150

Green malt is taken directly from germination to our drum roaster where it is gelatinized (aka, "mashed in the husk"), dehydrated, and then roasted to a wide range of color specs. Flavors of charred toffee, dark caramel, dried cherries.

  

Grist: 5-15%

Dry Roasted

DRY ROASTS

Roasted malts contribute a wide range of flavors and aromas to beers and spirits—including caramel, toffee, burned sugar, nutty, biscuit, chocolate, and coffee, with hues ranging from golden straw to caramel red to deep black.

Biscuit Malt

Biscuit

A fantastic malt for adding body, smoothing out competing dark malt flavors, or delivering buttery or baked dough sensory attributes mid-palate. Biscuit malt is also a great selection when seeking additional body for sessionable beers without adding significant color. 

Color: 20-25L

Grist: Up to 20%

Bakers Cocoa Malt

Bakers Cocoa

Our dark chocolate malt delivers a very smooth, mild burnt (but not acrid) flavor with a roasted cocoa underbelly. Not debittered, but low in bitterness compared to our Milk Chocolate malt. 

Color: 400-450L

Grist: Under 10%

Brown Malt

Brown

Our Brown malt imparts an intoxicating charred cracker, black pepper, roasted nut shell flavor with noticeable acidity. Great for beers headed to a barrel to age, or when you are looking for a drier finish. 

Color: 65L

Grist: Up to 15%

Chocolate Wheat Malt

Chocolate Wheat

Packing all of the roastiness of our barley-based Milk Chocolate malt, this roast contributes a nitro-like velvety foam and silky mouthfeel to any mid-to-dark beer. A great choice for Black IPA, Porter, Stout, or any recipe where a smoother finish is desired.   

Color: 280-300L

Grist: 5-10% 

Milk Chocolate Malt

Americano Roast

Previously known as Milk Chocolate, this roast brings flavors of mocha, espresso coffee, and a touch of burnt toffee.

 

Color: 250-280L

Grist: Under 10% 

Roasted Barley Malt

Roasted Barley

Unmalted with similar dark chocolate roastiness to Bakers Cocoa with some smoke and char but restrained bitterness . Produces brown colored foam. 

Color: 480L

Grist: Under 10%

House Roasts

HOUSE ROASTS

Try something unlike anything else! Our house roasts are unique to Murphy & Rude and reflect our core principal of creative experimentation and market innovation.   

Belgian Amber Malt

Belgian Amber

Built upon a higher kilned base malt to deliver exponentially more depth than a traditional Amber. Flavors of biscuit bottom, roasted peanut shell, toasted Grape Nuts®, Bran Flakes®, and hard pretzel, with the slightest bite in the background. Think big Belgians, Fall seasonals, spiced beers, Double IPA

Color: 35L

Grist: 10-25%

Blonde Rye.jpg

Blonde Rye

We send our pale rye to the drum roaster to produce a heavier-hitting version of our kilned rye malt. Reminiscent of blonde-roast coffee with the heavily amplified notes of rye, this dry roast delivers big rye flavor with a flexible range of color contributions based on grist percentage. A good addition to Irish Red ales, black rye IPA, baltic porter, rye stout, or anything needing some bite. 
Color: 45-55L
Grist: Under 10%

Cimmerian Line

CIMMERIAN LINE

Our line of black malts offers the roastiness of traditional barley malt as well as naturally-debittered hulless barley and wheat. The range of colors provide options to serve any beer styles ranging from amber to black.

Cimmerian Roast Malt

Cimmerian Roast

Our standard malted barley base roasted to a black malt. A notch above our already popular Baker's Cocoa dark chocolate malt, this one is recommended if you like (RIYL) Carafa® III or other high-color black malts.

Color: 510-540L

Grist: Less than 5%

Cimmerian Black Malt

Cimmerian Black

A VA-grown and malted hulless variety of barley grain we contract specifically for this malt and roast to a naturally debittered black malt. RIYL: Carafa Special® III or Blackprinz® 

Color: 510-540L

Grist: Less than 5%

Cimmerian Wheat Malt

Cimmerian Wheat

Another naturally debittered black malt, Cimmerian Wheat delivers a slightly lighter color with the added silkiness and head retention of malted wheat. RIYL: Carafa Special® II or Midnight Wheat® malts

Color: 400-450L

Grist: Less than 10%

Adjuncts

ADJUNCTS

Options best used for adding body, mouthfeel, or improving foam. Raw wheat is available upon request.

Rolled Oats Malt

Rolled Oats

Pre-gelatinized, old-fashioned (thick cut) style Buckeye Oats from Quaker Oats. A favorite for Hazy IPA, rolled oats add body, haze, softness, silkiness and creamy foam to any style, from Witbier to Stouts.

Color: 2L
Grist: Up to 20%

Chit.jpg

Chit Malt

A head retention powerhouse originally conceptualized by German brewers to circumvent the Reinheitsgebot's prohibition of raw grain. Germinated only briefly to preserve foam-friendly pentosans typically broken down during full-modification malting, Chit malt is a worthy alternative to dextrin malt for recipes calling for subdued sweetness. 

Color: 2L
Grist: Up to 1
0%

Cimmerian Line
Special Releases

SPECIAL RELEASES

This is our playground. Meant as a ​rotating spotlight of everything fun, these releases have included regional heirloom corn varieties, ancient grains, new formats of well-known ingredients, and returns of previous favorites, all meant to deliver unmatched flavor and aroma, or a sense of place, to your beers and spirits. 

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"Pungo Creek"
Bloody Butcher Corn

This batch features an heirloom variety of Bloody Butcher that has been grown on the Eastern Shore since the middle of the 19th century. Grown by Cutfresh Organics, this harvest is the culmination of a years-long effort to maintain seed stock of this varietal following the retirement of namesake growers Bill and Bob Savage of Pungo Creek Mill. Rich nuttiness of toasted almond, black tea, and earthy sweetness combine to deliver a one-of-a-kind flavor.

Color: 2L

Grist: Up to 30%

Crystal Malt 120

Crystal 260

A limited release dark crystal malt with notes of graham cracker, charred marshmallow, and milk chocolate combining for a flavor profile reminiscent of s'mores. Fantastic for rich porters, bourbon barrel-aged or pastry stouts.

  

Grist: 5-15%

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