from BrewYourOwn
Here’s a composite list of grains and adjuncts. The color is listed in degrees Lovibond and the gravity is calculated from 1 pound of the ingredient in 1 gallon of water. Click on the general categories below to begin experimenting and enjoy!
Key: L = Degrees Lovibond, G = Gravity
American Grains
| Malt | L | G | Description |
| Black Barley | 525° | 1.023-1.027 | Imparts dryness. Unmalted; use in porters and dry stouts. |
| Black Patent Malt | 500° | 1.026 | Provides color and sharp flavor in stouts and porters. |
| Chocolate Malt | 350° | 1.034 | Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor. |
| Crystal Malt | 40° | 1.033-1.035 | Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
| Crystal Malt | 90° | 1.033-1.035 | Pronounced caramel flavor and a red color. For stouts, porters and black beers. |
| Crystal Malt | 60° | 1.033-1.035 | Sweet caramel flavor, deep golden to red color. For dark amber and brown ales. |
| Crystal Malt | 30° | 1.033-1.035 | Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
| Crystal Malt | 20° | 1.033-1.035 | Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
| Crystal Malt | 120° | 1.033-1.035 | Pronounced caramel flavor and a red color. For stouts, porters and black beers. |
| Crystal Malt | 10° | 1.033-1.035 | Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. |
| Crystal Malt | 80° | 1.033-1.035 | Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales. |
| Dextrin Malt (carapils) | 1.5° | 1.033 | Balances body and flavor without adding color, aids in head retention. For any beer. |
| Munich Malt | 10° | 1.034 | Sweet, toasted flavor and aroma. For Oktoberfests and malty styles. |
| Pale Malt (Brewers 2-row) | 1.8° | 1.037-1.038 | 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. |
| Roasted Barley | 300° | 1.025 | Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts. |
| Special Roast | 50° | 1.035 | Provides a deep golden to brown color for ales. Use in all darker ales. |
| Victory Malt | 25° | 1.034 | Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales. |
| Vienna Malt | 3.5°-4° | 1.035 | Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest. |
| Wheat Malt | 2° | 1.038 | Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss. |
| White Wheat Malt | 2° | 1.037 | Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock. |
Belgian Grain
| Malt | L | G | Description |
| Aromatic Malt | 20°-26° | 1.036 | Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels. |
| Belgian Pale Ale Malt | 2.7°-3.8° | 1.038 | Use as a base malt for any Belgian style beer with full body. |
| Biscuit Malt | 23°-25° | 1.035 | Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers. |
| Caramel Pils | 6°-9° | 1.030 | A very light crystal malt that lends body, smoother mouth-feel and foam stability. |
| 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. |
| Chocolate Malt | 300°-380° | 1.030 | Will add a deep red color and nutty/roasted taste. |
| De-Bittered Black Malt | 500°-600° | 1.030 | Will add a deep black color without the astringent flavor of black malt. |
| Pale Wheat | 1.2°-2° | 1.038 | Can be used in amounts of up to 70% of grist to create many wheat beer styles and aid in head retention in smaller amounts. |
| Pilsen Malt | 1.5° | 1.037 | Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales. |
| Roasted Wheat | 10°-14° | 1.036 | Slightly roasted wheat which imparts a bready, nut-like quality. |
| Special B Malt | 130°-220° | 1.030 | Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers. |
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 Malt | 500°-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 Dextrin | 10°-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 Crystal Malt | 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 Pale Malt | 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 Chocolate Malt | 180°-250° | 1.034 | Less roasted than regular chocolate malt, adds color and mild chocolate/coffee flavors to porters, milds & stouts. |
| 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. |
| 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. |
German Grains
| Malt | L | G | Description |
| Acidulated (Sauer) Malt | 1.7°-2.8° | 1.033 | High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats. |
| Cara Wheat® Malt | 38°-53° | 1.035 | For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks. |
| CaraAmber® (crystal malt) | 23°-31° | 1.033 | Adds aroma and color intensity to darker beers. For use in alts, bocks, stouts and porters. |
| CaraAroma® (crystal malt) | 130°-170° | 1.034 | Imparts a deep red color, adds body and malt aroma. For use in bocks, porters, stouts and ambers. |
| 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° | 1.038 | |
| CaraFoam® (crystal malt) | 1.3°-2.3° | 1.033 | Improves head retention and body. |
| CaraHell® (crystal malt) | 8°-12° | 1.033-1.035 | For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest. |
| CaraMunich Malt I ® | 30°-38° | 1.033-1.035 | Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. |
| CaraMunich Malt II ® | 42°-50° | 1.033-1.035 | |
| CaraMunich Malt III ® | 53°-60° | 1.033-1.035 | CaraMunich Malt III is dark crystal. |
| CaraRed® (crystal malt) | 15°-20° | 1.033 | Provides body and a deep red color for use in red ales, lagers, Scottish ales and alts. |
| Chocolate Rye Malt | 190°-300° | 1.030 | Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale. |
| Chocolate Wheat Malt | 375°-450° | 1.038 | Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter. |
| Dark Munich Malt | 8°-10° | 1.034 | Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales. |
| Kölsch Malt | 4.5° | 1.034 | Traditionally for Kölsch-style beers, can be used in a variety of German and American styled beers. Adds a light, sweet, biscuity flavor. |
| Light Munich Malt | 5°-6° | 1.034 | For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer. |
| 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. |
| Vienna Malt | 3.2°-3.9° | 1.035 | European lager malt kilned slightly more than Pilsner malt. Full bodied, golden color. |
| Wheat Malt Dark | 6°-8° | 1.039 | |
| Wheat Malt Light | 1.5°-2° | 1.039 | Typical top fermented aroma, produces superb wheat beers. |
Other malts & additions
| Malt | L | G | Description |
| Flaked Barley | 1.5° | 1.032 | Helps head retention, imparts creamy smoothness. For porters and stouts. |
| Flaked Maize | 1° | 1.037 | Lightens body and color. For light American pilsners and ales. |
| Flaked Oats | 1° | 1.033 | Adds body and creamy head. For stouts and oat ales. |
| Flaked Rye | 2° | 1.036 | Imparts a dry, crisp character. Use in rye beers. |
| Flaked Wheat | 2° | 1.036 | Imparts a wheat flavor, hazy color. For wheat and Belgian white beers. |
| Franco-Belges Kiln Coffee Malt | 150°-180° | NA | A unique malt which imparts a coffee flavor. |
| 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. |
| Scotmalt Golden Promise | 2.4° | 1.038 | Scottish pale ale malt; base malt for all Scottish beers. |
Sugars
| Malt | L | G | Description |
| 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. |
| Brown Sugar | 40° | 1.046 | Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers. |
| Candi Sugar (amber) | 75° | 1.036 | Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use amber for dubbels. |
| Candi Sugar (dark) | 275° | 1.036 | Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use dark in brown beer and strong golden ales. |
| Corn Sugar | 1° | 1.037 | Use in priming beer or in extract recipes where flaked maize would be used in a mash. |
| Dark Brown Sugar | 60° | 1.046 | Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers. |
| Demerara Sugar | 1° | 1.041-1.042 | Imparts mellow, sweet flavor. Use in English ales. |
| Dextrose (glucose) | 1° | 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 | 0° | 1.036 | Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgian (Chimay) ales. |
| Maple Sap | 3° | 1.009 | Crisp dry, earthy flavor. Use in pale ales, porters and maple 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. |
| Molasses | 80° | 1.036 | Imparts strong sweet flavor. Use in stouts and porters. |
| Rice Solids | 0° | 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. |