Unique beer recipes start with special ingredients. All these grains may be included in the mash of an all-grain
beer, or steeped while heating the brewpot and removed at 170
degrees in an extract beer for color and flavor. [Note: LV is the
approximate color on Lovibond color scale]
|
| GR110 |
Belgian Aromatic Malt - Brown color, adds
sweetness and rich grainy aromatics |
| GR115 |
Belgian Caramelpils - Gives rich amber color
and grain flavor to beer |
| GR120 |
Belgian Caramunich Malt - Caramelized Munich
Malt, a bit darker, more flavorful |
| GR125 |
Belgian Caravienne Malt - Caramelized Vienna
Malt, good aroma and flavor |
| GR145 |
Belgian Special B - A dark, rich Crystal
Malt, very aromatic |
| GR150 |
Black Barley - (640 lv.) The darkest, but
flavor not as sharp as Black Patent |
| GR155 |
Black Patent Malt - (550 lv.) Very black.
Adds dark color and dry burnt flavor |
| GR165 |
Cara-Pils - (Dextrin) Malt Adds malty
character and body to homemade beer. Color is light |
| GR167 |
Cara-Rye - (50-75 lv) Caramelized brown rye malt, rye flavor with a little sweetness. |
| GR170 |
Chocolate Malt - (350 lv.) Adds dark color
and pleasant nutty flavor to dark beers |
| GR175 |
Light Crystal Malt - (20 lv.) Adds body,
sweetness, copper color, and head retention to home brewed beer. |
| GR180 |
Medium Crystal Malt - (60 lv.) Same as Lt.
Crystal, but more color and flavor |
| GR185 |
Dark Crystal Malt - (90 lv.) Much more color
& flavor. For dark beers |
| GR230 |
Gambrinus Honey Malt - (15-20 lv.) Increases
malt flavor and slightly darkens color. |
| GR235 |
Kiln Coffee Malt - Adds a nice coffee flavor, use in stouts,
porters, brown and Scottish ales. |
| GR247 |
Melanoidin - (23-31 lv) Use in making red beers. Increases fullness and malt flavor. |
| GR255 |
Peated Malt - Lightly smoked malt. Use
lightly. |
| GR265 |
Roasted Barley - Dark brown roast. Adds
roasted flavor and bitterness to Stout |
| GR270 |
Special Roast Malt - (40 lv.) Adds red color
and malty flavor to many beers |
| GR272 |
Smoked Malt - (1-3 lv.) Beechwood smoked malt, not peated, adds a mild, smokey flavor. |
| GR280 |
Victory Malt - (Biscuit Malt) Toasted malted
barley. Adds rich flavor, light in color |
| ME352 |
Malto-Dextrin - Not an
adjunct, this is the non-fermentable part of malted barley. Adds body
and smoothness to beer. Use 2 to 4 oz., in the boil, in 5 gallons, up to
a maximum of 8 oz. in a Sweet Stout. |
Specialty Grains
Home
