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3. Resource Guide

Grains and Adjuncts Chart

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.

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100

Peat SmokedMalt

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.

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