Mar 052013
 

Grains and Adjuncts Chart

Key: L = Degrees Lovibond, G = Gravity

Malt L G Decription
American Grains      
Crystal Malt 10° 1.033-35 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt 20° 1.033-35 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt 30° 1.033-35 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt 40° 1.033-35 Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt 60° 1.033-35 Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
Crystal Malt 80° 1.033-35 Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
Crystal Malt 90° 1.033-35 Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Crystal Malt 120° 1.033-35 Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Black Patent Malt 500° 1.026 Provides color and sharp flavor in stouts and porters.
Roasted Barley 300° 1.025 Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
Black Barley 525° 1.023-27 Imparts dryness. Unmalted; use in porters and dry stouts.
Chocolate Malt 350° 1.034 Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
Dextrin Malt (carapils) 1.5° 1.033 Balances body and flavor without adding color, aids in head retention. For any beer.
Pale Malt (Brewers 2-row) 1.8° 1.037-38 Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Pale Malt (Brewers 6-row) 1.8° 1.035 Moderate malt flavor. Basic malt for all beer styles.
Munich Malt 10° 1.034 Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
Special Roast 50° 1.035 Provides a deep golden to brown color for ales. Use in all darker ales.
Vienna Malt 3.5-4° 1.035 Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
Victory Malt 25° 1.034 Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
Wheat Malt 1.038 Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
White Wheat Malt 1.037 Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.
Malt L G Decription
Belgian Grains
Aromatic Malt 20-26° 1.036 Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
Biscuit Malt 23-25° 1.035 Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
Caramunich Malt 56° 1.033 Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
Caravienne Malt 21-22° 1.034 Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
Pale Ale Malt 2.7-3.8° 1.038 Use as a base malt for any Belgian style beer with full body.
Pilsen Malt 1.5° 1.037 Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
Special B Malt 130-220° 1.030 Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
       
Other Malts, Grains and Flaked Grains and Additions      
Scotmalt Golden Promise 2.4° 1.038 Scottish pale ale malt; base malt for all Scottish beers.
Flaked Barley 1.5° 1.032 Helps head retention, imparts creamy smoothness. For porters and stouts.
Flaked Maize 1.037 Lightens body and color. For light American pilsners and ales.
Flaked Oats 1.033 Adds body and creamy head. For stouts and oat ales.
Flaked Rye 1.036 Imparts a dry, crisp character. Use in rye beers.
Flaked Wheat 1.036 Imparts a wheat flavor, hazy color. For wheat and Belgian white beers.
Gambrinus Honey Malt 25° 1.034 Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
Grits 1-1.5° 1.037 Imparts a corn/grain taste. Use in American lagers.
Irish Moss NA NA Prevents chill haze. Use in all beers except cloudy wheat and white beers.
Malto Dextrin NA 1.043 Adds body and mouthfeel. For all extract beers. Does not ferment.
Oak Chips NA NA Creates cask-conditioned flavor and aroma. Use in IPAs, Belgian ales and Scottish ales. Steam for 15 minutes to sanitize.
Malt L G Decription
British Grains
Amber Malt 35° 1.032 Roasted malt used in British milds, old ales, brown ales, nut brown ales.
Brown Malt 65° 1.032 Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Maris Otter Pale Malt 1.038 Premium base malt for any beer. Good for pale ales.
Pale Ale 2.2° 1.038 Moderate malt flavor. Used to produce traditional English and Scottish style ales.
Lager Malt 1.6° 1.038 Used to make light colored and flavored lagers.
Crystal Malt 55-60° 1.033-35 Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
Dark Crystal Malt 145-188° 1.033-35 Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Mild Ale Malt 2.3-2.7° 1.037 Dry, nutty malty flavor. Promotes body. Use in English mild ales.
Cara-Pils Dextrin 10-14° 1.033 Adds body; aids head retention. For porters, stouts and heavier bodied beers.
Chocolate Malt 395-475° 1.034 Nutty, toasted flavor, brown color. Use in brown ales, porters, stouts and bocks.
Black Patent Malt 500-600° 1.026 Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
Peat Smoked Malt 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 Pale Malt 25° 1.038 Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
Wheat Malt 1.038 Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
Torrified Wheat 1-1.5° 1.036 Puffed wheat created by high heat. Use in pale ales, bitters and milds.
Malt L G Decription
German Grains
Acidulated (Sauer) Malt 1.7-2.8° 1.033 High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
Carafa I 300-340° 1.038 Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
Carafa II 375-450° 1.038 Carafa I, II and III also are available de-husked. Adds aroma, color and body.
Carafa III 490-560°    
Chocolate Wheat Malt 375-450° 1.038 Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
Chocolate Rye Malt 190-300° 1.030 Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.
CaraHell Malt (light crystal) 8-12° 1.033-35 For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest.
CaraMunich Malt I 30-38° 1.033-35 Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
CaraMunich Malt II 42-50° 1.033-35 CaraMunich Malt III is dark crystal.
CaraMunich Malt III 53-60° 1.033-35  
Light Munich Malt 5-6° 1.034 For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Dark Munich Malt 8-10° 1.034 Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
Melanoidin Malt 23-31° 1.033 For amber lagers and ales, dark lagers and ales, Scottish & red ales.
Rauch Smoked Malt 2-4° 1.037 For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines.
Rye Malt 2.8-4.3° 1.029 Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales.
Wheat Malt Light 1.5-2° 1.039 Typical top fermented aroma, produces superb wheat beers.
Wheat Malt Dark 6-8° 1.039  
Caramel Wheat Malt 38-53° 1.035 For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.
Malt L G Decription
Sugars
Belgian Candi Sugar (clear) 0.5° 1.036 Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
Candi Sugar (amber) 75° 1.036
Candi Sugar (dark) 275&edg; 1.036
Brown Sugar 40° 1.046 Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Dark Brown Sugar 60° 1.046 Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Corn Sugar 1.037 Use in priming beer or in extract recipes where flaked maize would be used in a mash.
Demerara Sugar 1.041-42 Imparts mellow, sweet flavor. Use in English ales.
Dextrose (glucose) 1.037 Imparts a mild sweet taste and smoothness. Use in English beers.
Dry Malt Extract Varies 1.044 Extra light (2.5°), Light (3.5°), Amber (10°), Dark (30°), Wheat (3°)
Honey Varies 1.032 Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
Invert Sugar NA 1.046 Increases alcohol. Use in some Belgian or English ales. Use as an adjunct for priming. Made from sucrose. No dextrins. Use 1 cup for priming.
Lactose NA 1.043 Adds sweetness and body. Use in sweet or milk stouts.
Licorice Stick NA NA Adds a smooth flavor to stouts, porters, holiday ales and flavored beers.
Lyle’s Golden Syrup 1.036 Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgian (Chimay) ales.
Maple Syrup 35° 1.030 Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
Maple Sap 1.009 Crisp dry, earthy flavor. Use in pale ales, porters and maple ales.
Molasses 80° 1.036 Imparts strong sweet flavor. Use in stouts and porters.
Rice Solids 0.01° 1.040 Lightens flavor without taste. Use in American and Asian lagers.
Sucrose (white table sugar) NA 1.046 Increases alcohol. Use in Australian lagers and English bitters.
Syrup Malt Extract Varies 1.033-1.037 Extra Light (3.5°), Light (3.5 -5°), Amber (10°), Dark (30°), Wheat (2°).
Treacle 100° 1.036 Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.

Original page from: http://www.onebeer.net/grainchart.html