We provide local, sustainable, traceable, specialty malts to breweries, distilleries, and homebrewers. We supply in 50lb bags to as small as 1lb. We are currently producing several single origin base malts, high kilned malts, malted and unmalted wheat and freshly roasted biscuit, amber, light chocolate, chocolate, roasted barley and roasted wheat. Each bag provides info on the farmer, field, variety and year the grains were grown. For more information and to place an order contact us at email@example.com
Our home grown base malts provide traceability that is unparalleled in the industry and are made from barley varieties carefully selected for craft brewers and distillers. The majority of Red Shed’s barley and wheat is sourced from Hamill Farms.
Just like the host at an awesome party, Parkland is here to make sure your brew is having a great time. As it’s fully modified, it’s there to make your lauter easy, keep your mash conversion high.
For the all malt brewers out there with no adjuncts, there’s no need to mash short and hot to compensate for a high DP; Parkland is designed for your all malt grain bill with low DP, low FAN, low protein, and low beta-glucan.
With high DP and high Alpha Amylase, Whisky Jack is designed for use in distilling and brewing – especially brewers using adjuncts. We’ve packed this malt with an army of enzymes that are ready to convert the extract coming effectively, efficiently, and with panache!
The base barley (Connect) went to school in Manitoba at the Canadian Barley Technical Centre and was put through rigorous testing before earning a very official BSc Degree to become Malting Barley, and we’re seeing it create a good brewhouse efficiency and yield and we’re excited to see what you make with it!
Penhold is our first wheat malt, it is a Canadian Prairies Spring Red Wheat. Brewers who have embraced the haze craze are big fans of our Penhold Wheat Malt. We also offer raw wheat, great for hazy beers, mixed fermented beers that will be aged and for spirits.
No cereal mash needed – these malted oats are ready to be thrown in with the rest of your grain bill as we’ve given the sugars a stern talking to (and they’re ready to get down to business.) These oats have their husks to help reduce those sticky mashes.
Our high dried malts are finished in the GKV (germination kiln vessel) using higher temperatures and over a longer period of time. By doing this we can achieve more colour, flavour and aroma into the malt while maintaining enzyme and extract levels.
Rocky Mountain malt is kilned at a higher temperature then our other base malts, which gives a deeper malt aroma and more defined flavour. Despite the higher kiln temperatures, it still maintains enough enzymatic power to work on its own. It’s a great compliment to our base malts and a nice substitute for a Vienna malt.
For this malt we turn our kiln up nice and high to develop toasty flavours and aromas. We finish it to similar specifications as a Munich, but try it for yourself as it has some delicious attributes that are unique. Lots of brewers use it as a portion of the malt bill to add character and depth, but it has enough enzymatic activity to use as 100% of the malt bill as well.
Our roasted malts start with one of our base malts that is further processed in our roaster. We do 120kg batch at a time therefore you may find a small variation in colour batch to batch.
Our drum roasted biscuit malt boasts aromas that are familiar to a hearty farm breakfast: biscuit, bread, cereal with just the right amount of sweetness. Biscuit can be added at twenty five percent or more of the total malt bill and is versatile enough to be included in almost any style of beer.
A versatile malt that can add depth and colour to hop forward beers. Amber can also increase complexity and add a nutty flavour to malt forward beers.
A malt that plays well with others, helps contribute to flavour, aroma and colour without being overpowering. Let light chocolate be the secret ingredient in your next recipe.
The Western Canadian solution for your brown ales and porters. Our roasting process adds chocolate and coffee attributes to the malt that comes through nicely when brewed.
This single origin, straight from the farmer, unmalted barley spends lots of time in our roaster helping it develop notes of rich chocolate and fresh coffee aromas. It has enough flavor to bolster stouts while having low enough astringency that it can be used for colour in black lagers or Cascadian Dark Ales.
Since day one we were asked when we were coming out with a roasted wheat product, well we’ve finally done it! This malt is great for adding colour without astringency. A nice addition to black lagers/pilsners/IPAs and many other darker beers.
Our Black Bird malt is an exciting new frontier, as it’s the first Black Malt ever drum roasted in Alberta – and we couldn’t be prouder to offer a fresh and local option for your brews!
While any beer stye can utilize the colour boost and roasted flavour Black malt brings to the grain bill, it can offer a bit more edge to a Stout if it’s coming out as insipid, sweet, or too smooth, and in a Porter it can stand up to balance the high amount of hops. Its best friend is our Chocolate Malt – together they make a balanced flavour profile with cocoa and 70% dark chocolate notes.