English 2-Row Pale Malt

Store in an airtight container in a cool, dry place. Keep away from strong odors.

Often used as the primary malt in recipes, typically making up 80-100% of the grain bill.

Its enzymes are strong enough to convert starches from other adjunct grains if used in a recipe.

Provides a clean, slightly sweet malt flavor that allows hops to shine through.

Hops (especially floral and citrusy varieties)

Yeast strains that produce clean fermentation profiles

Adjunct grains for specific beer styles

Using it as a specialty malt in very small quantities might not contribute enough character.

Not properly crushing the malt before mashing can lead to inefficient sugar extraction.