Grains and Adjuncts Chart
| Grains | Color | Potential | Max% | Notes | Origin | Must Mash | Type | Supplier |
|---|---|---|---|---|---|---|---|---|
| Acid Malt | 3 | 1.027 | 0.1 | Acid malt contains acids from natural lactic acids. Used by German brewers to adjust malt PH without chemicals to adhere to German purity laws. Also enhances the head retention. | Germany | 1 | Grain | |
| Acidulated (Weyermann) | 1.8 | 1.03 | 0.1 | Used in Germany to lower PH levels without resorting to chemicals. Lowers mash pH levels, lightens color, improves flavor stability. | Germany | Grain | Weyermann | |
| Acidulated (BestMalz) | 1.5 | 1.036 | 0.05 | BEST Acidulated Malt reduces the pH of the mash. This results in improved enzyme activity of the mash, greater yield and flavor stability as well as a lighter color and a balanced aroma in the finished beer. It also represents an interesting alternative for breweries that have no mash acidification. | Germany | Grain | BestMälz | |
| Amber (Crisp) | 27.5 | 1.03 | 0.2 | Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavor - so limit use. Low diastatic power so must be mashed with well modified malts. | United Kingdom | 1 | Grain | Crisp |
| Amber Dry Extract | 12.5 | 1.044 | 1 | Amber colored dry malt extract, for general purpose use. Use in any medium to dark colored beer. | US | Dry Extract | ||
| Amber Liquid Extract | 12.5 | 1.036 | 1 | Unhopped amber color liquid extract. Use as a base malt for any Ale | US | Extract | ||
| Amber Malt | 22 | 1.035 | 0.2 | Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavor - so limit use. Low diastatic power so must be mashed with well modified malts. | United Kingdom | 1 | Grain | |
| Amber Malt (Joe White) | 23 | 1.037 | 0.25 | Amber malt. Adjunct for ales up to 25%. Dry biscuity flavour, subtle ochre color. | Australia | 1 | Grain | Joe White Malt |
| Amber Malt Extract (Coopers) | 172.6 | 1.036 | 1 | Thomas Coopers Amber Malt Extract, produced by brewers for brewers, is an ideal adjunct for brews where more depth of flavour and colour is required. | Australia | Extract | Thomas Coopers Selection | |
| Aromatic Malt (Briess) | 20 | 1.035 | 0 | Munich-style malt that will contribute an intensely malty flavor and aroma. Contributes a Rich Golden Hue with a smooth and intensly malty flavor profile. Use in any beer style for additional maltiness. | US | 1 | Grain | Briess |
| Aromatic Malt (Dingemans) | 19 | 1.037 | 1 | Belgium | 1 | Grain | Dingemans | |
| Australian Bitter Extract (Coopers) | 35.5 | 1.037 | 1 | Much lighter in colour and the tiniest bit less bitter than its English cousin, this premium beer is a true blue salute to great Aussie bitter | Australia | Extract | Thomas Coopers Selection | |
| Australian Pale Ale Extract (Coopers) | 45.7 | 1.036 | 1 | The closest a brewer can get to the famed Coopers Original Pale Ale – crisp bitterness balanced with fruity and floral characters making a compellingly flavoured beer for all occasions. | Australia | Extract | Coopers International Selection | |
| Aromatic Malt | 26 | 1.036 | 0.1 | Provides a very strong malt flavor and aroma to your beer. | Belgium | 1 | Grain | |
| Barley Hulls | 0 | 1 | 0.05 | Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Good for wheat beers, Wits, and others that have high protein mashes. | US | Adjunct | ||
| Barley, Flaked | 1.7 | 1.032 | 0.2 | Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers. | US | 1 | Grain | |
| Barley, Flaked (Briess) | 1.7 | 1.035 | 0 | Use at 10-25% to produce a light colored, mild flavored, dry beer. | US | 1 | Grain | Briess |
| Barley, Flaked (Thomas Fawcett) | 2 | 1.035 | 0.1 | Flaked barley - may be used in single step mash to increase body of beer. Typically used in stouts and porters for body and head retention. | United Kingdom | 1 | Grain | Thomas Fawcett & Sons |
| Barley, Raw | 2 | 1.028 | 0.15 | Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains. | US | 1 | Grain | |
| Barley, Roasted | 300 | 1.025 | 0.1 | Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor. | US | Grain | ||
| Barley, Torrefied | 1.7 | 1.036 | 0.4 | Raw barley that has been "popped" open to open kernels Used in place of raw barley for faster conversion and higher yields. High in haze producing protein | US | 1 | Grain | |
| Bayer | 7.1 | 1.036 | 1 | Finland | 1 | Grain | Viking Malt | |
| BestMälz Aromatic (BestMälz) | 33 | 1.033 | 0.5 | BEST Caramel Aromatic® will impart a distinct, almost exaggerated malt aroma and flavor to red lagers, amber lagers, dark lagers, German bocks and other beer styles, even at a rate as low as 10%. As with all BEST caramel malts, this malt is of exceptional quality, both due to its excellent processing characteristics and its superior flavor. | Germany | Grain | BestMälz | |
| Biscuit (Dingemans) | 22.5 | 1.032 | 0.15 | Belgium | 1 | Grain | Dingemans | |
| Belgian Debittered Black Malt | 550 | 1.01 | 0 | |||||
| Biscuit Malt | 23 | 1.036 | 0.1 | Use for English ales, brown ales and porters. Adds a biscuit like flavor and aroma. Can be used as a substitute for toasted malt. | Belgium | 1 | Grain | |
| Black | 761.4 | 1.03 | Finland | Grain | Viking Malt | |||
| Black (Crisp) | 680 | 1.035 | 0.1 | Malted black barley adds a strong burnt coffee flavor - suitable for stouts and porters. | United Kingdom | Grain | Crisp | |
| Black (Patent) Malt | 500 | 1.025 | 0.1 | Dark color and dry roasted flavor characteristic of Stouts and Porters Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts. | US | Grain | ||
| Black Barley (Briess) | 500 | 1.032 | 0 | Provides color and rich, sharp flavor characteristic of Stouts and some Porters. Deep Brown with an intense bitter taste with hints of coffee. | US | Grain | Briess | |
| Black Barley (Stout) | 500 | 1.025 | 0.1 | Unmalted barley roasted at high temperature to create a dry, coffee like flavor. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter -- much more so than regular Roasted Barley | US | Grain | ||
| Black Malt (hoepfner) | 600 | 1.035 | 0.05 | Dark roasted black malt. Also known by the German name Farbmalt or Farbmalz. Use in many dark German styles. | Germany | Grain | Hoepfner | |
| Black Malt (Simpsons) | 550 | 1.025 | 0.1 | Made by roasting white malt at a higher temperature than that used to produce Chocolate Malts. Sharp flavor and black color, with a smoother flavor than roasted barley. Small percentages add reddish color to Scottish ales, red ales, and bitter. | United Kingdom | Grain | Simpsons | |
| Black Malt (Thomas Fawcett) | 660 | 1.034 | 0.1 | Malted black barley adds a strong burnt coffee flavor - suitable for stouts and porters. | United Kingdom | Grain | Thomas Fawcett & Sons | |
| Black Malt - 2 Row (Briess) | 500 | 1.033 | 0.1 | Provides color and sharp, almost acrid, flavor characteristic of Stouts and Porters. Has a distinctive malty flavor not interchangeable with Roasted Barley. | US | Grain | Briess | |
| Black Malt - 6 Row (Briess) | 500 | 1.032 | 0.1 | Provides color and sharp, almost acrid, flavor characteristic of Stouts and Porters. Has a distinctive malty flavor not interchangeable with Roasted Barley. | US | Grain | Briess | |
| Black Malt Extra (BestMälz) | 710.7 | 1.033 | 0.05 | BEST Black Malt eXtra (roasted malt) gives the beer extremely deep colors and intensive roasted bread, dark chocolate or coffee notes. The malt flavor is also emphasized. Similar to somewhat lighter BEST Black Malt, the eXtra version is also produced from green or kiln-dried malt which is roasted using a smooth and gentle technology. While roasting can result in undesirable pyrazine tastes, our BESTMALZ® roasting technology applies the heat in a state-of-the-art fashion. This malt is as black as great malt can be. It will enrich your brew with a wild spectrum of tastes. | Germany | Grain | BestMälz | |
| Black Malt R1000 (BestMälz) | 362.9 | 1.033 | 0.05 | BEST Black Malt R1000 gives the beer an even darker color - like dark chocolate. It adds fine nuances of chocolate, nut, or coffee aromas. Dosages up to 10% are possible without any bitter pyrazine flavor. The color of the foam will not be affected but foam stability will be improved. The malt is produced from green or kiln-dried malt in a gentle roasting process. | Germany | Grain | BestMälz | |
| Black Malt R1400 (BestMälz) | 710.7 | 1.033 | 0.05 | BEST Black Malt R1400 (roasted malt) gives the beer greater depth of colour and adds fine nuances of chocolate or coffee aromas. The malt flavor is also emphasized. The malt is produced from green or kiln-dried malt which is roasted using a smooth and gentle technology. While roasting can result in undesirable pyrazine tastes, our BESTMALZ® roasting technology applies the heat in a state-of-the-art fashion. Evenly roasted malt kernels with optimal processing features are the outcomes of this advanced and technique fine tuned by our experienced malt masters. | Germany | Grain | BestMälz | |
| Black Pearl Malt, Dark | 490 | 1.3 | 0.05 | Made in Chile. Dehusked black malt. Similar to Carafe and BlackPrinz malts. For adding color without as much flavor impact as Chocolate or Roast malts. | Chile | Grain | Patagonia Malt | |
| Black Pearl Malt, Light | 340 | 1.3 | 0.05 | Made in Chile. Dehusked black malt. Similar to Carafe and BlackPrinz malts. For adding color without as much flavor impact as Chocolate or Roast malts. | Chile | Grain | Patagonia Malt | |
| Black Pearl Malt, Medium | 420 | 1.3 | 0.05 | Made in Chile. Dehusked black malt. Similar to Carafe and BlackPrinz malts. For adding color without as much flavor impact as Chocolate or Roast malts. | Chile | Grain | Patagonia Malt | |
| Borlander Munich Malt (Briess) | 10 | 1.035 | 0.05 | Smooth yet pronounced malty flavor plus sweetness. Golden-Orange hues with a smooth malty and sweet finish. Great in Bock Beers. | US | 1 | Grain | Briess |
| Brewer's Malt, 2-Row, Premium (Great Western) | Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct. | US | 1 | Grain | Great Western | |||
| Brewers Malt 2-Row (Briess) | 1.8 | 1.037 | 1 | Mild and Malty. Smoother, less grainy flavor than 6-row | US | 1 | Grain | Briess |
| Brewers Malt 6-Row (Briess) | 1.8 | 1.036 | 1 | Mild Grainy and Malty. More husk than 2-row, well suited for high adjunct brewing | US | 1 | Grain | Briess |
| Brown Malt | 65 | 1.032 | 0.1 | Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales. | United Kingdom | 1 | Grain | |
| Brown Malt (Crisp) | 65 | 1.035 | 0.1 | Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales. | United Kingdom | 1 | Grain | Crisp |
| Brown Malt (Simpsons) | 150 | 1.034 | 0.1 | Brings out a rich coffee flavor that will add complexity to any dark ale. | United Kingdom | Grain | Simpsons | |
| Brown Malt, Patagonia | 115 | 1.032 | 0.15 | Chile | Grain | Patagonia Malt | ||
| Brown Sugar, Dark | 50 | 1.046 | 0.1 | Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales. | US | Sugar | ||
| Brown Sugar, Light | 50 | 1.046 | 0.1 | Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales. | US | Sugar | ||
| Brumalt | 23 | 1.033 | 0.1 | Dark German malt developed to add malt flavor of Alt, Marzen and Oktoberfest beers. Helps create authentic maltiness without having to do a decoction mash. Rarely available for homebrewers. | Germany | 1 | Grain | |
| Cara-Pils/DeTRUEtrine | 2 | 1.033 | 20 | Significantly increases foam/head retention and body of the beer. Also sold under the names "DeTRUEtrine" and "Cara-Foam" | US | |||
| Caraamber | 30 | 1.035 | 20 | Adds body, color and improves head retention. Also called "Crystal" malt. | US | |||
| Caraaroma | 130 | 1.035 | 15 | Very dark crystal malt - similar to a crystal 120 or Caramunich 120 malt. Adds strong caramel flavor, red color, and malty aroma. | Germany | |||
| Carafa I | 337 | 1.032 | 5 | Used to intensify aroma and color in dark, Munich beers and stouts. | Germany | |||
| Carafa II | 412 | 1.032 | 5 | Used to intensify aroma and color in dark, Munich beers and stouts. | Germany | |||
| Carafa III | 525 | 1.032 | 5 | Dark color and aroma - used in some German beers | Germany | |||
| Carafa Special I (Weyermann) | 320 | 1.036 | 5 | Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma. De-husked, smoother tasting | Germany | |||
| Carafoam | 2 | 1.033 | 20 | Significantly increases foam/head retention and body of the beer. Also sold under the names "DeTRUEtrine" and "Cara-Pils (TM)" | US | |||
| Caramel / Crystal 60L | 60 | 0 | 0 | American | ||||
| Caramel / Crystal 60L | 60 | 0 | 0 | American | ||||
| Caramel Malt - 120L (Briess) | 120 | 1.032 | 0 | Pronounced Caramel, Burnt Sugar, Raisiny, Prunes Deep Red Color 3-15% in Amber &Red beers. 10-15% in Bock 7-15% in Dark beers 10-15% in Porter &Stout | US | |||
| Caramel Malt - 80L 6-Row (Briess) | 80 | 1.033 | 0 | Pronounced Caramel, Slight Burnt Sugar, Raisniny, PruneRed to Deep Red3-15% in Amber and Red beers.10-15% in Bock beers.7-15% in Dark beers.10-15% in Porter and Stout. | US | |||
| Caramel Wheat Malt | 46 | 1.035 | 15 | Caramel wheat malt - emphasizes wheat malt aroma and adds color to the beer. Popular for Dunkelweizens. Also known as Carawheat -- which is a registered trademark of Wyermann Malting. | Germany | |||
| Caramel/Crystal Malt - 10L | 10 | 1.035 | 20 | Adds body, color and improves head retention. Also called "Crystal" malt. | US | |||
| Caramel/Crystal Malt - 150L | 150 | 1.035 | 20 | Adds body, color and improves head retention. Also called "Crystal" malt. | US | |||
| Caramel/Crystal Malt - 15L | 15 | 1.035 | 20 | Adds body, color and improves head retention. Also called "Crystal" malt. | US | |||
| Caramel/Crystal Malt - 20L | 20 | 1.035 | 20 | Adds body, color and improves head retention. Also called "Crystal" malt. | US | |||
| Caramel/Crystal Malt - 30L | 30 | 1.035 | 20 | Adds body, color and improves head retention. Also called "Crystal" malt. | US | |||
| Caramel/Crystal Malt - 40L | 40 | 1.034 | 20 | Adds body, color and improves head retention. Also called "Crystal" malt. | US | |||
| Caramel/Crystal Malt - 60L | 60 | 1.034 | 20 | Adds body, color and improves head retention. Also called "Crystal" malt. | US | |||
| Caramel/Crystal Malt - 80L | 80 | 1.034 | 20 | Adds body, color and improves head retention. Also called "Crystal" malt. | US | |||
| Caramel/Crystal Malt - 90L | 90 | 1.034 | 20 | Adds body, color and improves head retention. Also called "Crystal" malt. | US | |||
| Caramel/Crystal Malt -120L | 120 | 1.033 | 20 | Adds body, color and improves head retention. Also called "Crystal" malt. Very Dark | US | |||
| Caramunich I (Weyermann) | 34.5 | 1.036 | 10 | German crystal malt. Adds maltiness, flavor, color and aroma. | Germany | |||
| Caramunich Malt | 56 | 1.033 | 10 | Caramel, copper colored malt. Used in Belgian ales and German bocks. | Belgium | |||
| Carapils (Briess) | 1.5 | 1.034 | 0 | FLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu | US | |||
| Carapils (DeTRUEtrine Malt) | 1.8 | 0 | 0 | American | ||||
| Carapils 6-Row (Briess) | 1.3 | 1.034 | 0 | FLAVOR: NoneCOLOR: NoneITEM NUMBERS AND PACKAGING OPTIONSadds body, foam retention, and beer stability without influencing color or flavor.non-fermentables to balance body and flavor of dark beersLow usage of 1-5% will help achieve desired resu | US | |||
| Carared | 20 | 1.035 | 20 | Adds body, color and improves head retention. Also called "Crystal" malt. | US | |||
| Caravienne Malt | 22 | 1.034 | 10 | Light Belgian crystal malt. Used in light Trappist and Abbey style Belgian ales. | Belgium | |||
| Chocolate Malt | 350 | 1.028 | 10 | Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt. | US | |||
| Chocolate Malt | 450 | 1.034 | 10 | Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt. | United Kingdom | |||
| Chocolate Malt (Muntons) | 385 | 1.028 | 10 | Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt. | US | |||
| Chocolate Malt (Muntons) | 385 | 1.028 | 10 | Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt. | US | |||
| Chocolate Malt (Thomas Fawcett) | 508 | 1.034 | 10 | Dark chocolate malt from the UK. Adds strong coffee flavor to your beer. | United Kingdom | |||
| Chocolate Malt, Pale | 225 | 1.028 | 10 | Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt. Lighter than normal chocolate malt. | US | |||
| Chocolate Rye Malt | 250 | 1.031 | 5 | Primarily used for color and aroma in top-fermented specialty beers. | Germany | |||
| Chocolate Wheat Malt | 400 | 1.033 | 5 | Intensifies aroma and color in top-fermented beers such as dark wheat beers. | Germany | |||
| Corn, Flaked | 1.3 | 1.037 | 40 | Generally a neutral flavor, used to reduce maltiness of beer Produces beer with a milder, less malty flavor Uses: Primarily for light Bohemian and Pilsner lagers | US | 1 | ||
| Crystal 40, 2-Row, (Great Western) | 40 | 1.032 | 25 | Crystal 40 (35-45°L)A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor. | US | |||
| Crystal, ETRUEtra Dark (Simpsons) | 160 | 1.035 | 10 | Very dark English crystal malt with deep amber color and burnt sugar and dark fruit flavors. | United Kingdom | |||
| Crystal, Medium (Simpsons) | 55 | 1.035 | 20 | Versatile English crystal malt imparts a rich gold to copper-red color and caramel flavor and increases foam stability. | United Kingdom | |||
| English Crystal, 50-60 L | 55 | 1.034 | 0 | |||||
| Honey Malt | 25 | 1.037 | 10 | Intensely sweet - adds a sweet malty flavor sometimes associated with honey. Also called Brumalt. | Canada | 1 | ||
| Kolsch Malt | 4.5 | 1.037 | 100 | For brewing Kolsch-type beers. This malt is produced only in the Cologne region of Germany. | Germany | 1 | ||
| Lager Malt | 2 | 1.038 | 100 | Very light lager malt used to make Pilsners, Lagers and other light beers. May be used as a base malt. | 1 | |||
| Maris Otter (Crisp) | 4 | 1.038 | 100 | Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. | United Kingdom | |||
| Melanoiden Malt | 20 | 1.037 | 15 | Aromatic malt from Banberg, Germany. Promotes a full flavor and rounds off beer color. Promotes deep red color and malty flavor. | Germany | 1 | ||
| Melanoidin (Weyermann) | 27 | 1.037 | 20 | Red colored malt that improved head retention and stability. Used in red lagers, ales, dark beers. Intense red colour and malty aroma. | Germany | |||
| Mild Malt | 4 | 1.037 | 100 | Also called "English Mild" - a light specialty malt used in Brown Ales | United Kingdom | 1 | ||
| Munich 10L (Briess) | 7 | 1.035 | 100 | FLAVOR: Robust MaltyCOLOR: Golden to Orange HuesAdds a pronounced malty flavor without adding non-fermentables or affecting foam.Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. | US | |||
| Munich 10L (Gambrinus) | 10 | 1.035 | 80 | Malty-sweet flavor characteristic and adds a slight orange color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers | US | |||
| Munich Malt | 9 | 1.037 | 80 | Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers | Germany | 1 | ||
| Munich Malt - 10L | 10 | 1.035 | 80 | Malty-sweet flavor characteristic and adds a slight orange color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers | US | 1 | ||
| Munich Malt - 20L | 20 | 1.035 | 80 | Malty-sweet flavor characteristic and adds a orange to deep orange color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers | US | 1 | ||
| Munich Malt, Light (Weyermann) | 5.5 | 1.037 | 80 | Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers | Germany | |||
| Munich Malt, Light (Weyermann) | 5.5 | 1.037 | 80 | Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers | Germany | |||
| Oats, Flaked | 1 | 1.037 | 30 | Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest TRUE unless flakes are pregelatinized | US | 1 | ||
| Oats, Flaked (toasted) | 15 | 1.037 | 30 | Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest TRUE unless flakes are pregelatinized | US | 1 | ||
| Oats, Golden Naked (Simpsons) | 10 | 1.032 | 15 | This unique product from Simpsons has a special, sweet berry-nut flavor. Used at a rate of 4-15% of total grist by weight, Golden Naked Oats will deliver a deep golden hue with light caramel flavors to the finished beer as well as a creamy, satin finish. | United Kingdom | |||
| Oats, Malted | 1 | 1.037 | 10 | Malted oats. Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones. | US | 1 | ||
| Pale 2-Row | 1.8 | 0 | 0 | American | ||||
| Pale 2-Row | 1.8 | 0 | 0 | American | ||||
| Pale 2-Row | 1.8 | 0 | 0 | American | ||||
| Pale Ale Malt | 3.5 | 1.036 | 100 | A US alternative to British or Belgian pale ale malts. Slightly darker than 2-row. Yields richer, maltier flavors than standard 2-row. | US | 1 | ||
| Pale Ale Malt 2-Row (Briess) | 3.5 | 1.037 | 100 | Flavor:MaltyColor Golden HuesCan be used as a base malt.More pronounced malty flavor than 2-Row Brewers Malt.Use with 2-Row Brewers Malt for rich malt flavor and additional color. | US | |||
| Pale Ale Malt 2-Row (Briess) | 3.5 | 1.037 | 100 | Flavor:Malty Color Golden Hues Can be used as a base malt. More pronounced malty flavor than 2-Row Brewers Malt. Use with 2-Row Brewers Malt for rich malt flavor and additional color. | US | |||
| Pale Chocolate | 225 | 1.028 | 10 | Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt. | United Kingdom | |||
| Pale Malt (2 Row) Belgian | 3 | 1.037 | 100 | Base malt for all beer styles Higher potential yield than US, English equivalent pale ale malts | Belgium | 1 | ||
| Pale Malt (2 Row) UK | 3 | 1.036 | 100 | Base malt for all English beer styles Lower diastatic power than American 2 Row Pale Malt | United Kingdom | 1 | ||
| Pale Malt (2 Row) US | 2 | 1.036 | 100 | Base malt for all beer styles | US | 1 | ||
| Pale Malt (6 Row) US | 2 | 1.035 | 100 | Base malt for all beer styles | US | 1 | ||
| Pale Malt, Golden Promise | 2.5 | 1.037 | 100 | Malt from a traditional barley variety grown in Scotland. Golden Promise produces a mellow wort, with a sweet, clean flavor. This base malt is a must for authentic Scottish ales, great for English styles as well. | United Kingdom | 1 | ||
| Pale Malt, Halcyon | 2.5 | 1.037 | 100 | Halcyon Pale Ale Malt is considered to be one of the last remaining traditional English Pale Malts. Adds a degree of biscuit flavor to the beer. Brighter and lighter in flavor than Pearl, Halcyon is a great malt for the production of Real Ales. It tends to produce a less sweet wort than Maris Otter. | United Kingdom | 1 | ||
| Pale Malt, Maris Otter | 3 | 1.038 | 100 | Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. | United Kingdom | 1 | ||
| Peat Smoked Malt | 2.8 | 1.034 | 20 | Robust smoky malt that provides a smoky flavor. Used in scottish ales and wee heavy ales. | United Kingdom | 1 | ||
| Pilsner (2 Row) Belgian | 2 | 1.036 | 100 | Belgian base malt for Continental lagers | Belgium | 1 | ||
| Pilsner (2 Row) German | 2 | 1.037 | 100 | German base for Pilsners and Bohemian Lagers | Germany | 1 | ||
| Pilsner (2 Row) UK | 1 | 1.036 | 100 | Pilsner base malt | United Kingdom | 1 | ||
| Pilsner (Weyermann) | 1.7 | 1.038 | 100 | Pilsner base malt for all pilsners, lagers. Highly modified malt. | Germany | |||
| Rice, Flaked | 1 | 1.032 | 25 | Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. ETRUEamples: American lagers, Bohemian lagers, Pilsners | US | 1 | ||
| Roasted Barley | 300 | 1.025 | 10 | Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor. | US | |||
| Roasted Barley | 300 | 0 | 10 | Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor. | US | |||
| Roasted Barley | 500 | 1.025 | 10 | Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor. | US | |||
| Roasted Barley | 300 | 1.025 | 10 | Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor. | US | |||
| Rye Malt | 4.7 | 1.029 | 15 | Adds a dry, crisp character to the beer. Yields a deep red color, and a distinctive rye flavor Must limit to 10-15% of the mash as it tends to produce "stuck" mashes. | US | 1 | ||
| Rye Malt (Briess) | 3.7 | 1.035 | 0 | Because of its pronounced rye flavor, we using in 5% increments until desired flavor is achieved. Distinctive rye and earthy flavor with deep red hues. | US | 1 | Grain | Briess |
| Rye Malt (Weyermann) | 3 | 1.029 | 0.5 | Rye malt for rye style beers. Up to 50% may be used in some rye styles. Adds distinctive rye flavor and aroma. | Germany | 1 | Grain | Weyermann |
| Rye, Flaked | 2 | 1.036 | 0.1 | Imparts a dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye. | US | 1 | Grain | |
| Rye, Flaked (Briess) | 4.6 | 1.033 | 0 | Use up to 40% as a cereal adjunct in the total grist to create Rye Beer. Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes. | US | 1 | Grain | Briess |
| Rye, Flaked (toasted) | 10 | 1.036 | 0.1 | Imparts a more intendse dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye. | US | 1 | Grain | |
| Sinamar (Wyermann) | 153 | 1.02 | 0 | A unique coloring agent in liquid form. Schwartz beer, colour adjustment.Roast malt beer extract. | Germany | Extract | Weyermann | |
| Smoked Malt | 9 | 1.037 | 1 | Malt that has been smoked over an open fire. Creates a distinctive "smoked" flavor and aroma. Used primarily for German Rauchbier but can also be added to Brown Ales and Porters. | Germany | 1 | Grain | |
| Smoked Malt (BestMälz) | 3 | 1.037 | 1 | BEST Smoked Malt gives beer a typical smoky flavor similar to that in smoked ham. The quantity used will influence the intensity of the of the beech wood or whisky flavor. This malt can not only be used for beer, but also for distillate production. It has high enzymatic activity. | Germany | 1 | Grain | BestMälz |
| Special B (Castle Malting) | 152.284264 | 1.035 | 0.1 | Mycket speciell belgisk karkellmalt.Ger en djupt röd till mörkt brun-svart färg och fylligare kropp, unik rik maltig smak och arom av russin, nötter och plommon. Används teTRUE till Abbey Ales. | Belgium | Grain | ||
| Smoked Malt (Hoepfner) | 2.5 | 1.037 | 0.05 | Smoked malt used in Rauch beers, Bamburger specials. Provides strong smoky flavor. Also sold under the German name "Rauchmalz". | Germany | 1 | Grain | Hoepfner Malz |
| Smoked Malt (Weyermann) | 2 | 1.037 | 1 | Smoked flavor and aroma base malt. Used in smoked ales, lagers and wheat beers, primarily German styles. | Germany | 1 | Grain | Weyermann |
| Soft Candi Sugar, Blanc (White) | 0 | 1.042 | 0.2 | White Soft Candi Sugar. A neutral premium Soft Sugar ideal for Tripels and as an adjunct to lighten the body of any ale. Adds a light caramel to light or dark Belgian style ales. | US | Dry Extract | Candi Syrup | |
| Soft Candi Sugar, Brun Foncé (Dark) | 22 | 1.042 | 0.2 | Dark Brown Soft Candi Sugar. The darkest and most flavorful cassonade on the market. It contributes notable dark fruit and subtle caramel flavors at the same time. Ideal for all darker ales. | US | Dry Extract | Candi Syrup | |
| Soft Candi Sugar, Brun Léger (Light) | 6.5 | 1.042 | 0.2 | Light Brown Soft Candi Sugar. A slightly lighter premium Soft Candi Sugar with delicate and smooth toasted caramel overtones. Ideal for Dubbels and Belgian Pale's. | US | Dry Extract | Candi Syrup | |
| Sparkling Ale Extract (Coopers) | 45.7 | 1.036 | 1 | Fruity esters to the nose with a full, malty and generously hopped finish to the mouth. Meet Pale Ale’s big brother. | Australia | Extract | Thomas Coopers Selection | |
| Special B (Dingemans) | 147.5 | 1.03 | 0.2 | Belgium | Grain | Dingemans | ||
| Special B Malt | 180 | 1.03 | 0.1 | ETRUEtreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma. | Belgium | Grain | ||
| Special Pale (Cargill) | 3.5 | 1.036 | 0 | This moderately kilned two-row malt will lend a forward malt flavor and aroma as well as an amber-red color. An excellent base malt for ales and amber lagers. Well suited for mild ale beers for color and bitterness. | US | 1 | Grain | Cargill |
| Special Roast | 50 | 1.033 | 0.1 | Use for English ales, nut brown ales and porters. Adds a toasted, biscuit like flavor and aroma | US | 1 | Grain | |
| Special Roast (Briess) | 50 | 1.033 | 0 | Excellent for Nut Brown Ales, Porter and other dark beer styles. Deep golden to brown hues, Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . | US | Grain | Briess | |
| Stout Extract (Coopers) | 913.7 | 1.036 | 1 | Dark brown with a cappuccino-like, persistent creamy head. Dark and malty with a blend of coffee and chocolate aromas. Bring on winter. | Australia | Extract | Coopers | |
| Sugar, Table (Sucrose) | 1 | 1.046 | 0.1 | White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer. | US | Sugar | ||
| Toasted Malt | 27 | 1.033 | 0.1 | Toasted malt can be made at home by toasting pale malted barley for 10-15 minutes at 350 F. Similar to Biscuit or Victory malt - this malt adds reddish/orange color and improved body without sweetness. Toasted flavor. Mashing required to avoid haze. | United Kingdom | 1 | Grain | |
| Two-Row Pale Malt | 3 | 1.037 | 1 | Batch from Craft Maltster in TeTRUEas - Blacklands Malt | US | Grain | ||
| Traditional Draught Extract (Coopers) | 66 | 1.036 | 1 | Discerning draught lovers will delight at the combination of hops and malt and the palate cleansing freshness of this outstanding beer. | Australia | Extract | Thomas Coopers Selection | |
| Turbinado | 10 | 1.044 | 0.1 | Light, raw brown sugar. May be used in British pale ales or high gravity Belgian ales. Limit percentage used to avoid undesirable flavors. Similar to Demerara sugar. | United Kingdom | Sugar | ||
| Victory Malt | 25 | 1.034 | 0.15 | Toasted malt that adds a "Biscuit" or toasted flavor to English ales. Use for: Nut brown ales, porters | US | 1 | Grain | |
| Victory Malt (Briess) | 28 | 1.034 | 0 | US | 1 | Grain | Briess | |
| Vienna | 4.1 | 1.036 | 1 | Finland | 1 | Grain | ||
| Vienna (BestMälz) | 4.1 | 1.035 | 1 | BEST Vienna deepens the light and brilliant color of the beer and creates a pleasant, full-bodied and malty taste. Selected malting barley is used to produce the malt and it is created according to a special malting process. This malt has a high enzymatic potential. | Germany | Grain | BestMälz | |
| Vienna (Durst Malz) | 7 | 1.037 | 1 | Germany | 1 | Grain | Durst Malz | |
| Vienna (Hoepfner) | 4 | 1.037 | 1 | Vienna malt from Germany. Gives a lovely golden straw wort and unique vienna flavor. Also sold under the name "Weiner Malz" | Germany | 1 | Grain | Hoepfner |
| Vienna Malt | 3.5 | 1.036 | 0.9 | Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt Imparts a golden to orange color to the beer. | Germany | 1 | Grain | |
| Vienna Malt (Briess) | 3.5 | 1.036 | 1 | Use with Caramel Malts to produce malty red and amber beers. Can be used as a base malt. | US | 1 | Grain | Briess |
| Vienna Malt (Gambrinus) | 6 | 1.037 | 1 | Higher kilning temperatures give this Vienna malt its deep golden color and strong malt flavor. | Canada | 1 | Grain | Cargill Products Group |
| Vienna Malt (Great Western) | 3.5 | 1.037 | 1 | Processed like Munich malt with a shorter “cure” duration. Color is 3° to 4° ASBC. | US | 1 | Grain | Great Western |
| Vienna Malt (Weyermann) | 3 | 1.038 | 1 | Vienna base malt - used in many continental beer styles. Full bodied, golden color. | Germany | Grain | Weyermann | |
| Wheat | 3 | 1.038 | 0.6 | Finland | 1 | Grain | Viking Malt | |
| Wheat (BestMälz) | 2 | 1.036 | 0.6 | BEST Wheat Malt emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt. | Germany | Grain | BestMälz | |
| Wheat (Durst Malz) | 3.6 | 1.039 | 1 | Germany | 1 | Grain | Durst Malz | |
| Wheat - Red Malt (Briess) | 2.3 | 1.037 | 1 | Imparts malty flavor not obtainable from raw wheat. Use with rice hulls to improve lautering and help prevent stuck mash. Flavor: Creamy, sweet, wheat, floury. | US | 1 | Grain | Briess |
| Wheat - Soft Red, Flaked (Briess) | 1.6 | 1.035 | 0 | Use up to 40% as a cereal adjunct in the total grist. Used in Belgian Wit beers. | US | 1 | Grain | Briess |
| Wheat - White Malt (Briess) | 2.3 | 1.039 | 1 | Imparts malty flavor not obtainable from raw wheat. Use with rice hulls to improve lautering and help prevent stuck mash. Flavor: Creamy, sweet, wheat, floury. | US | 1 | Grain | Briess |
| Wheat Beer Extract (Coopers) | 33 | 1.036 | 1 | Considered to be the ‘champagne of beers’ by many. Pale, cloudy and refreshingly spritzy with a delicious creamy frothiness. | Australia | Extract | Thomas Coopers Selection | |
| Wheat Dark (BestMälz) | 9.1 | 1.036 | 0.6 | BEST Wheat Malt Dark emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. Very much like our brighter version of BEST Wheat Malt does. This malt, however, adds color and intensifies the aroma. | Germany | Grain | BestMälz | |
| Wheat Dry Extract | 8 | 1.044 | 1 | Wheat based dry extract for use in all wheat beers. Use as a base or to increase gravity of any wheat style beer. Examples: Weizen, weiss, wheat ales and lagers. | US | Dry Extract | ||
| Wheat Liquid Extract | 8 | 1.036 | 1 | Unhopped Wheat liquid malt extract. Used in Bavarian wheats, weizens, weiss and dunkel weizen styles. | US | Extract | ||
| Wheat Malt (Barrett Burston) | 1.5 | 1.037 | 0.75 | Wheat base malt suitable for all wheat styles. | Australia | 1 | Grain | Barrett Burston |
| Wheat Malt (Gambrinus) | 2.3 | 1.039 | 0.6 | Processed from the finest Canadian wheat available, this wheat malt may be used in wheat beers of all types. | Canada | 1 | Grain | Gambrunus |
| Wheat Malt Extract (Coopers) | 33 | 1.036 | 1 | Thomas Coopers Wheat Malt Extract, produced by brewers for brewers, is an excellent adjunct for brews where softer mouth-feel and improved head retention is required. Available in 1.5kg cans. | Australia | Extract | Thomas Coopers Selection | |
| Wheat Malt, Bel | 2 | 1.037 | 0.6 | Malted wheat for use in Wheat beers | Belgium | 1 | Grain | |
| Wheat Malt, Dark | 9 | 1.039 | 0.2 | Dark malted wheat base for use in dark wheat styles such as Dunkleweizen. | Germany | 1 | Grain | |
| Wheat Malt, Dark (Hoepfner) | 8 | 1.039 | 0.5 | Dark wheat malt base for Dunkels and other dark wheats. Also sold under the name "Weizenmalz Dunkel" in Germany. | Germany | 1 | Grain | Hoepfner Malz |
| Wheat Malt, Dark (Weyermann) | 7 | 1.038 | 0.5 | Darker wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts. | Germany | 1 | Grain | Weyermann |
| Wheat Malt, Ger | 2 | 1.039 | 0.6 | Malted wheat base for use in all wheat styles | Germany | 1 | Grain | |
| Wheat Malt, Light (Hoepfner) | 2 | 1.039 | 0.6 | Light wheat base malt. Use in wheat beers, hefeweizen and Belgian wit styles. Also sold under the German name "Weizenmalz Hell". | Germany | 1 | Grain | Hoepfner |
| Wheat Malt, Malt Craft (Joe White) | 1.8 | 1.038 | 1 | Fully modified wheat malt base suitable for most wheat styles. Use for traditional wheat beers, ale adjunct (5 to 10%). Up to 75% may be used in a base malt since this malt is well modified. | Germany | 1 | Grain | Jow White Maltings |
| Wheat Malt, Pale (Weyermann) | 2 | 1.038 | 0.8 | Pale wheat malt, used as a base malt in many wheat styles. Wheat beers, Koelsch, Alts. | Australia | 1 | Grain | Weyermann |
| Wheat Malt, White | 2.4 | 1.04 | 0.6 | White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers | US | 1 | Grain | |
| Wheat, Flaked | 1.6 | 1.035 | 0.4 | Flaked wheat adds to increased body and foam retention Used in place of raw or torrified wheat for faster conversion and better yield. May be used in small amounts to improve head retention and body ETRUEamples: Belgian White beer, Wit | US | 1 | Grain | |
| Wheat, Red (Cargill) | 2.9 | 1.037 | 0.6 | Made from Hard Red Spring Wheat grown in the Midwest, Cargill Red Wheat is best used when brewing white or traditional weizen beers. | US | 1 | Grain | Cargill |
| Wheat, Roasted | 425 | 1.025 | 0.1 | Also called Chocolate Wheat Malt. Kilned raw wheat - adds a deep, dark brown color to dunkelweizens and other dark beer styles. Roasted, woody, charcoal or burnt toast flavor depending on degree of roasting. | Germany | 1 | Grain | |
| Wheat, Roasted (Joe White) | 750 | 1.032 | 0.05 | Deep roasted wheat malt. Use in ales, dark wheat beers. Dryer and softer flavours than roasted barley. | Australia | Grain | Jow White Maltings | |
| Wheat, Torrified | 1.7 | 1.036 | 0.4 | Unmodified wheat that has been "popped" to open the kernels Used primarily in place of raw wheat when making Belgian White and Wit Faster conversion and higher yield than raw wheat Protein rest TRUE when mashing | US | 1 | Grain | |
| Wheat, Torrified (Thomas Fawcett) | 2 | 1.035 | 0.1 | Unmalted wheat torrified for use in a single step infusion. Typically used for Wits and other wheats where raw unmalted wheat is called for. | United Kingdom | 1 | Grain | Thomas Fawcett & Sons |
| White Wheat | 2.8 | 0 | 0 | American | Grain | |||
| Wheat, White (Cargill) | 2.9 | 1.038 | 0.6 | White Wheat may be used in amounts up to 60% in creating many styles of wheat beer and in smaller amounts (5 -10%) to aid in head retention. | US | 1 | Grain | Cargill |
| White Wheat Malt | 2.4 | 1.04 | 0.6 | White wheat gives a malty flavor not available from raw wheat. Used in Weiss, Wit and White beers | US | Grain | ||
Color
The SRM value assigned to each grain or adjunct.
Potential
The potential number assigned to each grain represents the potential specific gravity you can expect from each grain assuming 1 gallon of water to 1 pound of grain/adjunct.
It is important to note that this number represents the grains maximum potential and does not account for any ineffeciencies in your brewing process.
**Efficiency generally averages 70% of the grains potential SG value.
Max %
The maximum recommended percentage of a particular grain in your overall beers profile.
Lead marketer, brewer, dad, and husband. Pretty much an all-round awesome guy. Self proclaimed coffee addict who’s been home brewing beer (among other things) for 25+ yrs. Also an aspiring pro-brewer and micro-brewery owner!