Hi, this is our grain profile page.
I hope it is helpful in your brewing adventures.I'm sure we missed some
grains,but hey,we're only human.Well sit back,relax,and have a homebrew.
Aromatic malt:
This is a Belgian malt. It has a strong malt aroma, hense the name aromatic
malt. Also adds some color to your finished beer.
Belgian pils:
Yet another Belgian malt. This is of the 2 row variety. Easily mashed
with a single-temp infusion. An excellent base malt for full flavored Lagers,
Belgian Ales and European Wheat beers.
Black barley:
This is a roasted unmalted barley. Not to be confused with black patent.
Great for stouts and porters. Also adds a slight dryness.
Black patent:
Roasted at very high temps. In small amounts it adds a deep, brown color.
In large amounts it lends a black color with a smokey or nutty taste.
Carmel/Crystal malt:
These range from 10L to 120L. The lower
Lovibond is great for ales and lagers while the higher Lovibond
compliments old ales and barley wines. Gives flavor, color, sweetness, and body.
The higher the Lovibond rating the darker the mash.
Caramunich:
This is an amber Belgian crystal. Gives a carmel aroma and a great color.
Also yields better foam stability.
CaraPils:
A dextrine malt produced by Briess malt company. Adds body and mouthfeel
to beers as well as increased head retention.
CaraVienne:
A light Belgian malt. Can be used for anything calling for crystal.
Not to be confused with vienna malt.
Chocolate malt:
No this malt does not taste like chocolate.It refers to the color of
the malt. Gives a dark color,and a nutty or roasted flavor if used in large
amounts.
Dextrine malt:
The same as CaraPils. A very light carmel malt. Gives body,texture,and I think it is great
for head retention.
Dried malt extract/spray malt/D.M.E.:
Just like extract syrups but dry.
English pale:
A very modified 2 row malt and can be mashed by a single-temp infusion.
Flaked barley:
Unmalted barley. Gives a grainy taste and helps with head retention.
Good to use in Bitters, Dark milds, Porters, and Stouts.
Flaked maize:
Gives depth to lighter beers. Also increases alcohol content. Too much
will give a corn taste.
Flaked oats:
Mostly used for oatmeal stouts and Belgian ales. Steel cut should be cooked first.
To avoid haze, a long protien rest is recomended for light beers.
Flaked rye:
Has a unique flavor that is out of place in most classic beers. Has a
dry crisp character.
Flaked wheat:
Helps with head retention and body. Mash with highly modified malts.
Lager malt:
A malt killened at low temps.This helps maintain high enzyme level.
Usually a 2-row and called Pilsner malt.
Malted extract:
Barley,wheat,and other grains which are mashed and then reduced to a
thick syrup.Add water to this and you get wort.
Mild ale malt:
A 2-row malt gives a deeper color.Has lower extract yields than pale but
can be used with a higher % of adjuncts.
Munich malt:
This malt gives a full,grainy,malt flavor and aroma.Adds sweetness
and a orange-amber color.
Pale ale malt(2-row):
A good base grain for all grain brewers.Can be used in just about every
style of beer.
Pale ale malt(6-row):
This is high in extract but also tannins.Can be used with up to 50%
adjuncts.
Pilsner malt:
A 2-row variety.Can be substituted for lager malt.
Roasted barley:
Unmalted barley that adds a red color when used in small amounts.
It gives bitterness,roast aroma,dark color,and a coffee flavor when used
in large amounts.
Special-B:
A verry dark Belgian malt.Gives a heavy caramel taste.
Toasted malt:
This is just what the name says.It is a toasted 2-row.This can be
done at home by putting 2-row in an oven at 350f. forfor about 15 min.
Can be purchased as Biscuit or Victory malt.Adds color and body but no
sweetness.
Victory malt:
A good aroma and flavoring malt.
Vienna malt:
A 2-row with high acidic levels.Rich and aromatic.Gives flavor and a
red to deep amber color.
