What We Make.
At Blue Ox Malthouse, we combine modern technology with traditional floor malting methods and regionally produced grains to create consistent, unique, quality malts. We follow the highest quality standards using in-house and ASBC approved methods on all from field to finished product. Check back; we are constantly working to expand our product line.
This clean, crisp malt with mild sweet and grainy flavors is fully modified for high extract and enzyme potential. Made from 2-row, Newdale barley, it provides excellent body and is perfect for highlighting as a stand alone in a kolsch, blond, or pilsner style or as a robust base malt for any style. 2-2.3 SRM.
Malted from a Spring Red Wheat, this malt gives a richer, medium tone and body with a grainy aroma, and glow of protein haze. With a light color at 2 SRM, high extract, and excellent body, this sweet and grainy malt can be used as an addition for flavor and character or for a up to 50% or more of the grain bill.
Our version of a Vienna malt, pronounced "VYE-enna" in a nod to the Maine town by the same name, is darker at 3.1 SRM and with toastier aroma and flavor than our Pale. It has high extract and enough diastatic power to be used as a base or can be added to any base malt for increased aroma and flavor.
Our Munich is a medium kilned malt with notes of toasted bread crust rounded by a deep biscuity malt sweetness. With enough enzymatic power for self conversion, use as a base malt or as part of a recipe to lend a depth of flavor and color to any beer needing the direction of a subtle and complex malt.