Kling's brewer's malts: 
For over 130 years, our quality malt has been the key ingredient in the best beers.

Kling Malz has been a valued partner of many well-known breweries for more than 130 years. Kling Malz has achieved a good reputation not only in Germany, but also internationally, by producing high-quality base malts for excellent beers.  

Our quality malt is the key ingredient for perfectly brewed beers.

Kling Pilsner malt

Kling Pilsner malt is the base malt for all kinds of flavorful beers. It can be used alone or in combination with another malt. The enzyme-rich, extract-rich malt is mainly produced from two lines of summer brewer's barleys that are grown in areas of Germany that have traditionally been renowned for their barley cultivation: the Tauber/Lower Franconia, Kraichgau, Rhenish Hesse, Vorderpfalz, and Ried. 

On request, we can also process the best winter brewer's barley, which offers the potential of increased taste and resistance to clouding thanks to its increased polyphenol content.

Many renowned breweries rely on Kling Pilsner malt for their top beers.

Standard characteristics

Unit
Method*
R**
Moisture content
%
< 5
R-200.18.020
0,6
Dry malt extract, fine grist
%
> 81***
R-205.01.080
1,2
pH 
5,8 – 6,0
R-205.06.040
0,2
Colour
EBC
3-4
R-205.07.731
1,0
Postcolouration
EBC
5-6
R-205.08.110
1,09 – 2,84
Protein content
%
10,5 -11,5
R-200.20.030
0,81
Kolbach index
%
38 – 45
R-205.12.999
Viscosity (to 8.6 %)
mPas
1,45 – 1,60
R-205.10.284
Friability
%
> 80
R-200.14.011
Steeliness
%
< 2,5
R-200.14.011
* Analyzed according to the MEBAK method, 2016 raw materials volume
** Reproducibility
*** dependent on the year
Download the data sheet

Kling Munich malt

Our Kling Munich malt is the main ingredient responsible for the famous amber color of dark beers, and we offer it in various color intensities between 18 and 28 EBC. Besides contributing to a darker color, our Kling Munich malt produces a beer with a full-bodied malty note and an expressive body, which is why this malt is used not only to add color but also to intensify the taste of a beer. The higher protein content ensures the more stable formation of foams in produced beers, even when pouring this beer into a filled mug.

We produce the enzyme-rich, protein-rich Munich malt from two lines of summer brewer's barley, which are grown in areas of Germany that have traditionally been renowned for their barley cultivation: the Tauber/Lower Franconia, Kraichgau, Rhenish Hesse, Vorderpfalz, and Ried.

On request, we can also process the best winter brewer's barley, which offers the potential of increased taste and resistance to clouding thanks to its increased polyphenol content.

Standard characteristics

Unit
Method*
R**
Moisture content
%
< 5
R-200.18.020
0,6
Dry malt extract, fine grist
%
> 80***
R-205.01.080
1,2
pH 
5,7 – 5,9
R-205.06.040
0,2
Colour
EBC
22-28
R-205.07.731
1,0
Protein content
%
10,6 – 12,5
R-200.20.030
0,81
Kolbach index
%
40 – 46
R-205.12.999
Viscosity (to 8.6 %)
mPas
1,45 – 1,60
R-205.10.284
Friability
%
> 80
R-200.14.011
Steeliness
%
< 2,5
R-200.14.011
* Analyzed according to the MEBAK method, 2016 raw materials volume
** Reproducibility
*** dependent on the year
Download the data sheet

Kling wheat malt

Kling wheat malt guarantees the fresh "top-fermenting" taste that has come to be associated with wheat beer. Our wheat malt is mostly made from the best quality brewer's wheat sourced from our regional producers. This allows us to ensure the quality of the grain from sowing to harvest and delivery. 

In addition to being used as the base malt in wheat beers, Kling wheat malt can be used as a supplementary malt to add foam and body to "top-fermenting" specialty beers and to ensure a full-bodied taste thanks to its higher protein content. 

The malting technology utilizing single-floor kilns that is used in our plant in Edingen is perfectly suitable for the production of wheat malt. It is no surprise that Germany's best breweries rely on Kling wheat malt.

Standard characteristics

Unit
Method*
R**
Moisture content
%
< 5,5
R-200.18.020
0,6
Dry malt extract, fine grist
%
> 83***
R-205.01.080
1,2
pH 
5,9 – 6,1
R-205.06.040
0,2
Colour
EBC
< 5
R-205.07.731
1,0
Postcolouration
EBC
< 6
R-205.08.110
1,09 – 2,84
Protein content
%
10,6 – 12,5
R-200.20.030
0,81
Kolbach index
%
40 – 46
R-205.12.999
Viscosity (to 8.6%)
mPas
< 1,95
R-205.10.284
* Analyzed according to the MEBAK method, 2016 raw materials volume
** Reproducibility
*** dependent on the year
Download the data sheet

Kling specialty malts

We also distribute specialty malts under certain brands (Carahell®, Caramünch®, Sauermalze, Carafa®, etc.), and are also willing to honor special requests.

Kling Malz: Comprehensive quality controls guarantees the best malt