22/5/2014 Grains and Adjuncts Chart https://byo.com/resources/grains 1/7 Free Trial Issue Give the Gift of Brew Your Own Magazine Customer Service Home Story Index View by Issue Brew Wizard Purchase Back Issues Beer Styles Projects and Equipment Equipment Photo Gallery Techniques Recipes Hop Chart Yeast Chart Grains Chart Brewing Calculator New to Brewing Beginner's Guide What is Brewing? Extract with Grains All-Grain Extract Kits Partial Mash Blogs BYO Editor's Blog Homebrew to Pro Brewer New to Homebrew Science and Homebrews Retired Blogs Brew School BYO Brew Blog Resource Guide Hop Chart Grains and Adjuncts Chart Yeast Strains Chart Brewing Calculator Brew Water Spreadsheet Troubleshooting Chart Carbonation Priming Chart Brew Glossary Reader Service Supplier Directory Classifieds Where to Buy the Magazine Pitching Rates for Fresh Yeast Store BYO Back Issues 1998-2001 Back Issues 2002-2005 Back Issues
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
22/5/2014 Grains and Adjuncts Chart
https://byo.com/resources/grains 1/7
Free Trial IssueGive the Gift of Brew Your OwnMagazine Customer Service
Here's a composite list of grains and adjuncts. The color is listed in degrees Lovibond and the gravity is calculated from 1 poundof the ingredient in 1 gallon of water. Click on the general categories below to begin experimenting and enjoy!
Key: L = Degrees Lovibond, G = Gravity
British Grains
Malt L G Description
Amber Malt 35° 1.032 Roasted malt used in British milds, old ales, brown ales, nut brown ales.Amber Malt 65° 1.032 Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.Black Patent Malt500°-600°1.026 Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.Brown Malt 65° 1.032 Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.Cara-Pils Dextrin10°-14° 1.033 Adds body; aids head retention. For porters, stouts and heavier bodied beers.Caramalt 30°-37° NA Made from green malt, imparts a red hue and contributes to flavor and foam stability.Chocolate Malt 395°-475°1.034 Nutty, toasted flavor, brown color. Use in brown ales, porters, stouts and bocks.
Crystal Malt 55°-60°1.033-1.035
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
Dark CrystalMalt
145°-188°1.033-1.035
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Lager Malt 1.6° 1.038 Used to make light colored and flavored lagers.Maris Otter PaleMalt
3° 1.038 Premium base malt for any beer. Good for pale ales.
Mild Ale Malt 2.3°-2.7° 1.037 Dry, nutty malty flavor. Promotes body. Use in English mild ales.Oat Malt 4° 1.034 Enhances body and flavor. For winter beers, stouts, porters and other robust beers.Pale Ale 2.2° 1.038 Moderate malt flavor. Used to produce traditional English and Scottish style ales.Pale ChocolateMalt
180°-250°1.034Less roasted than regular chocolate malt, adds color and mild chocolate/coffee flavors toporters, milds & stouts.
2.8° 1.034 Imparts a robust smoky flavor and aroma. For Scottish ales and wee heavies.
Roasted Barley 500° 1.025 Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.Toasted PaleMalt
25° 1.038 Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
Torrified Wheat 1°-1.5° 1.036 Puffed wheat created by high heat. Use in pale ales, bitters and milds.Wheat Malt 2° 1.038 Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
Share this Article
Latest Issue
May-Jun 2014
Have you ever brewed a SMaSH (single malt and single hop) beer?
Send me a FREE TRIAL print issue of Brew Your Own and start my risk-free print subscription. If I like it, I'll pay just $28.00for 7 more issues (8 in all) and save 30% off the annual newsstand rate. If I'm not completely satisfied with the trial issue, I'll justwrite "cancel" on the invoice and return it. I'll owe nothing and the trial issue is mine to keep.
Publisher's Guarantee: If you aren't completely satisfied with Brew Your Own Magazine at any time, for any reason, we'll issue acomplete refund of your remaining issues.
8 issues - $28.00 Add $5.00/year for Canadian postage Add $17.00/year for foreign postage
Risk-Free. Just fill out the form and click submit.
First Name Last Name
Address Address 2
City State or Province Please select one...
ZIP Country U.S.A.
EmailSubmit
This Free Trial Print Issue offer is only valid in the US and Canada. For print subscriptions to Brew Your Own outside the US and Canada, please click here.
To order a print gift subscription to Brew Your Own, please click here.
To order a digital subscription to Brew Your Own, please click here.
View by IssueBrew WizardPurchase Back IssuesBeer StylesProjects and Equipment
Equipment Photo GalleryTechniquesNew to Brewing
Beginner's GuideBlogs
Homebrew to Pro BrewerNew to HomebrewBYO Brew Blog
Resource Guide
Hop ChartGrains and Adjuncts ChartYeast Strains ChartBrewing CalculatorBrew Water SpreadsheetTroubleshooting ChartCarbonation Priming ChartBrew GlossaryReader ServiceSupplier DirectoryClassifiedsWhere to Buy the MagazinePitching Rates for Fresh Yeasts
StoreBYO Back IssuesBYO Special IssuesBYO Bundles - Popular TopicsBYO GearBYO Magazine Binder