... to my Grains to Brew with page.

This page is designed to give you a profile on grains that are used for brewing. I hope it is something that you find useful and hopefully you will experiment with some of these grains. I think I have all of the grain types listed, but if I missed some grains, let me know.

Aromatic Malt - This malt originates from Belgium. It has a strong malt aroma, hence the name aromatic malt. It will also adds some color to your beer.

Belgian Pils Malt - This malt originates from Belgium. This is of the 2 row malt and is easily mashed with a single-temperature infusion. An excellent base malt for full body Lagers, Belgian Ales and European Wheat beers.

Black Barley - This is un-malted barley is heavily roasted and should not to be confused with black patent malt. This malt is ideal for stouts and porters and imparts a slight dryness to the finished product.

Black Patent Malt - This malt is roasted at very high temperatures. In small amounts (less than 1/2 a pound) it adds a deep, brown color to your beer. In large amounts it, lends a black color with a smokey or nutty taste.

Carmel/Crystal Malt - These range from 10L to 120L (L stands for Lovibond). The lower Lovibond is great for ales and lagers while the higher Lovibond compliments old ales and barley wines. This malt adds flavor, color, sweetness, and body. The Lovibond range also determines the color your beer will be.

Caramunich - This is an amber Belgian crystal malt. This malt gives a carmel aroma and a great color. Also aids for better head retention.

CaraPils - A dextrine malt that adds body and mouth feel to beers as well as increased head retention.

CaraVienne - A light Belgian malt that can be used for any recipe that calls for crystal malt. Do not confuse this malt with vienna malt.

Chocolate Malt - No this malt does not taste like chocolate or contain any 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 malt, a very light carmel malt. Gives body, texture, and I think it is perfect for head retention.

Dried malt extract/spray malt/D.M.E. - Exactly like extract syrups but in a dry powdered form.

English Pale Malt - A modified version of 2 row malt and can be mashed by a single-temp infusion.

Flaked Barley - This is unmalted barley. This gives a grainy taste and aids with head retention. This malt is great for use in Bitters, Dark milds, Porters, and Stouts.

Flaked Maize - Gives intensity to lighter beers and increases alcohol content. Too much will give a corn taste to your beer.

Flaked Oats - Mostly used for oatmeal stouts and Belgian ales. Steel cut should be cooked first. To avoid haze in your beer, a long protein rest is recommended for light beers.

Flaked Rye - This malt has a unique flavor that is out of place in most classic beers. Rye also has a dry crisp character and is also used to make many authentic Russian beers.

Flaked Wheat - Helps with head retention and body, mash with highly modified malts.

Lager Malt - A malt killened at low temperatures (this aids in maintaining high enzyme levels). 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 adds a deeper color to your wort. This malt has lower extract yields than pale but can be used with a higher percentages of adjuncts.

Munich Malt - This malt gives a full, grainy, malt flavor and aroma. It also adds sweetness and a orange-amber color.

Pale Ale Malt(2-row Malt) - A good base grain for all grain beers. This malt can be used in just about every style of beer.

Pale Ale Malt(6-row Malt) - This is high in extract but also high in tannins. This malt can be used with up to 50% adjuncts.

Pilsner Malt - A 2-row variety that can be substituted for lager malt.

Roasted Barley - Unmalted barley that adds a red color when used in small amounts. It adds bitterness, roast aroma, dark color, and a coffee flavor when used in large amounts.

Special-B - A very dark Belgian malt that adds a heavy caramel taste.

Special Roast - Provides a deep golden to brown color for ales. Use in all darker ales.

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. for 15 minutes. Adds color and body but no sweetness.

Victory (Biscuit) Malt - An excellent aroma and flavoring malt.  Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

Vienna Malt - A 2-row malt with high acidic levels. Rich and aromatic, this malt gives flavor and a red to deep amber color.

Wheat Malt - Used in wheat beers. And is excellent in aiding in head retention.

White Wheat Malt - Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.

Other Malts, Grains and Flaked Grains and Additions:

Belgian Caravienne - Light to medium crystal malt. Adds caramel sweetness and aroma (use 5-20% of grain bill). 19-23 Lovibond

Belgian Aromatic - Adds to your beer's malt aroma and flavor (use up to 10% of total grain bill). Great for Bocks and other malty lagers. 20 Lovibond

Belgian Biscuit Malt - A marginally fermentable grain that should be used in place of "toasted" malt in many recipes. Biscuit malt produces a very pronounced "toasty" finish in the beer.

Belgian Special B - Adds an intense caramel and nutty flavor profile. (use 2-8% of total grain bill). 75-150 Lovibond

German Rauch (Smoked) Malt - German smoked malt used in smoked beers. (use 2-3 lbs per 5 gallons). Perfect for Rauchbeers and Smoked Porters. 25 Lovibond

German Karaffe Malt - A light colored chocolate malt from Germany

Scottish Peat Smoked Malt - Brings a peat smoked character to your beer. Use 4-8 oz. per 5 gallons of beer. 2.8 Lovibond

Scotmalt Golden Promise - Scottish pale ale malt; base malt for all Scottish beers.

Flaked Barley - Helps head retention, imparts creamy smoothness. For porters and stouts.

Flaked Maize - Lightens body and color. For light American pilsners and ales.

Flaked Oats - Adds body and creamy head. For stouts and oat ales.

Flaked Rye - Imparts a dry, crisp character. Use in rye beers.

Flaked Wheat - Imparts a wheat flavor, hazy color. For wheat and Belgian white beers.

Gambrinus Honey Malt - Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

Grits - Imparts a corn/grain taste. Use in American lagers.

Irish Moss - Prevents chill haze. Use in all beers except cloudy wheat and white beers.

Malto Dextrin - Adds body and mouthfeel. For all extract beers. Does not ferment.

Oak Chips - Creates cask-conditioned flavor and aroma. Use in IPAs, Belgian ales and Scottish ales. Steam for 15 minutes to sanitize.

Rice Hulls - used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

If you notice any problems, or have any suggestion on how I can further improve this site, please feel free to send me an e-mail [12 November 2006].