Malt Type 

Viking Malt

Briess Malting

Weyermann®

Crisp Malting (UK)

Great Western

Typical Characteristics & Usage

2-Row Pale (US Style)

Extra Pale Malt

2-Row Brewers

Pale Ale Malt

Clear Choice / Europils

2-Row Standard

Neutral flavor base, high diastatic power; standard for American ales.

British Pale

Pale Ale Malt

Pale Ale Malt

Maris Otter

Maris Otter

-

Richer, nuttier flavor; essential for traditional British ales.

Pilsner Malt

Pilsner Malt

Pilsen Malt

Pilsner Malt

German Pils Malt

Northwest Pilsner

Very light color, delicate malty flavor; classic for lagers.

Wheat Malt

Wheat Malt

Wheat Malt, Flaked Wheat

Wheat Malt

Wheat Malt

Wheat Malt

High protein for head retention; essential for Hefeweizens & Wits.

Rye Malt

Rye Malt

Malted Rye

Rye Malt

Rye Malt

Rye Malt

Spicy, bready notes; common in Roggenbier, gives silky mouthfeel.

Important Notes on Malt Substitution

  • Brand Variations: Even within the same "type," malts from different regions or brands will have subtle flavor differences. For example, Viking's standard Pale Malt is closer to a British profile than a neutral US 2-Row. These differences will vary in impact based on other recipe choices, they will be more apparent in a lager than they will in a double IPA or imperial stout.

  • Color & Modification: European malts (like Viking and Weyermann) are often highly modified and can be slightly darker than domestic US 2-Row. This generally does not require recipe adjustments for most homebrewers.

  • Diastatic Power: All base malts listed above have enough enzymatic power to convert their own starches and usually extra for specialty grains.

Recipe Adjustments: If substituting a very neutral malt (like US 2-Row) with a characterful one (like Maris Otter), the final beer flavor will change, which may or may not be desirable depending on the style.