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 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

MaltLGDescription
Black Barley525°1.023-1.027Imparts dryness. Unmalted; use in porters and dry stouts.
Black Patent Malt500°1.026Provides color and sharp flavor in stouts and porters.
Chocolate Malt350°1.034Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
Crystal Malt40°1.033-1.035Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt90°1.033-1.035Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Crystal Malt60°1.033-1.035Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
Crystal Malt30°1.033-1.035Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt20°1.033-1.035Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt120°1.033-1.035Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Crystal Malt10°1.033-1.035Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt80°1.033-1.035Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
Dextrin Malt (carapils)1.5°1.033Balances body and flavor without adding color, aids in head retention. For any beer.
Munich Malt10°1.034Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
Pale Malt (Brewers 2-row)1.8°1.037-1.038Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Pale Malt (Brewers 6-row)1.8°1.035Moderate malt flavor. Basic malt for all beer styles.
Roasted Barley300°1.025Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
Special Roast50°1.035Provides a deep golden to brown color for ales. Use in all darker ales.
Victory Malt25°1.034Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
Vienna Malt3.5°-4°1.035Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
Wheat Malt1.038Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
White Wheat Malt1.037Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.

Belgian Grain

MaltLGDescription
Aromatic Malt20°-26°1.036Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
Belgian Pale Ale Malt2.7°-3.8°1.038Use as a base malt for any Belgian style beer with full body.
Biscuit Malt23°-25°1.035Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
Caramel Pils6°-9°1.030A very light crystal malt that lends body, smoother mouth-feel and foam stability.
Caramunich Malt56°1.033Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
Caravienne Malt21°-22°1.034Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
Chocolate Malt300°-380°1.030Will add a deep red color and nutty/roasted taste.
De-Bittered Black Malt500°-600°1.030Will add a deep black color without the astringent flavor of black malt.
Pale Wheat1.2°-2°1.038Can 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 Malt1.5°1.037Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
Roasted Wheat10°-14°1.036Slightly roasted wheat which imparts a bready, nut-like quality.
Special B Malt130°-220°1.030Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

British Grains

MaltLGDescription
Amber Malt35°1.032Roasted malt used in British milds, old ales, brown ales, nut brown ales.
Amber Malt65°1.032Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Black Patent Malt500°-600°1.026Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
Brown Malt65°1.032Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Cara-Pils Dextrin10°-14°1.033Adds body; aids head retention. For porters, stouts and heavier bodied beers.
Caramalt30°-37°NAMade from green malt, imparts a red hue and contributes to flavor and foam stability.
Chocolate Malt395°-475°1.034Nutty, toasted flavor, brown color. Use in brown ales, porters, stouts and bocks.
Crystal Malt55°-60°1.033-1.035Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
Dark Crystal Malt145°-188°1.033-1.035Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Lager Malt1.6°1.038Used to make light colored and flavored lagers.
Maris Otter Pale Malt1.038Premium base malt for any beer. Good for pale ales.
Mild Ale Malt2.3°-2.7°1.037Dry, nutty malty flavor. Promotes body. Use in English mild ales.
Oat Malt1.034Enhances body and flavor. For winter beers, stouts, porters and other robust beers.
Pale Ale2.2°1.038Moderate malt flavor. Used to produce traditional English and Scottish style ales.
Pale Chocolate Malt180°-250°1.034Less roasted than regular chocolate malt, adds color and mild chocolate/coffee flavors to porters, milds & stouts.
Peat Smoked Malt2.8°1.034Imparts a robust smoky flavor and aroma. For Scottish ales and wee heavies.
Roasted Barley500°1.025Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.
Toasted Pale Malt25°1.038Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
Torrified Wheat1°-1.5°1.036Puffed wheat created by high heat. Use in pale ales, bitters and milds.
Wheat Malt1.038Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.

German Grains

MaltLGDescription
Acidulated (Sauer) Malt1.7°-2.8°1.033High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
Cara Wheat® Malt38°-53°1.035For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.
CaraAmber® (crystal malt)23°-31°1.033Adds aroma and color intensity to darker beers. For use in alts, bocks, stouts and porters.
CaraAroma® (crystal malt)130°-170°1.034Imparts a deep red color, adds body and malt aroma. For use in bocks, porters, stouts and ambers.
Carafa I ®300°-340°1.038Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
Carafa II ®375°-450°1.038Carafa 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°1.033Improves head retention and body.
CaraHell® (crystal malt)8°-12°1.033-1.035For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest.
CaraMunich Malt I ®30°-38°1.033-1.035Provides 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°1.033-1.035CaraMunich Malt III is dark crystal.
CaraRed® (crystal malt)15°-20°1.033Provides body and a deep red color for use in red ales, lagers, Scottish ales and alts.
Chocolate Rye Malt190°-300°1.030Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.
Chocolate Wheat Malt375°-450°1.038Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
Dark Munich Malt8°-10°1.034Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
Kölsch Malt4.5°1.034Traditionally for Kölsch-style beers, can be used in a variety of German and American styled beers. Adds a light, sweet, biscuity flavor.
Light Munich Malt5°-6°1.034For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Melanoidin Malt23°-31°1.033For amber lagers and ales, dark lagers and ales, Scottish & red ales.
Rauch Smoked Malt2°-4°1.037For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines.
Rye Malt2.8°-4.3°1.029Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales.
Vienna Malt3.2°-3.9°1.035European lager malt kilned slightly more than Pilsner malt. Full bodied, golden color.
Wheat Malt Dark6°-8°1.039 
Wheat Malt Light1.5°-2°1.039Typical top fermented aroma, produces superb wheat beers.

Other malts & additions

MaltLGDescription
Flaked Barley1.5°1.032Helps head retention, imparts creamy smoothness. For porters and stouts.
Flaked Maize1.037Lightens body and color. For light American pilsners and ales.
Flaked Oats1.033Adds body and creamy head. For stouts and oat ales.
Flaked Rye1.036Imparts a dry, crisp character. Use in rye beers.
Flaked Wheat1.036Imparts a wheat flavor, hazy color. For wheat and Belgian white beers.
Franco-Belges Kiln Coffee Malt150°-180°NAA unique malt which imparts a coffee flavor.
Gambrinus Honey Malt25°1.034Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
Grits1°-1.5°1.037Imparts a corn/grain taste. Use in American lagers.
Irish MossNANAPrevents chill haze. Use in all beers except cloudy wheat and white beers.
Malto DextrinNA1.043Adds body and mouthfeel. For all extract beers. Does not ferment.
Oak ChipsNANACreates cask-conditioned flavor and aroma. Use in IPAs, Belgian ales and Scottish ales.
Scotmalt Golden Promise2.4°1.038Scottish pale ale malt; base malt for all Scottish beers.

Sugars

MaltLGDescription
Belgian Candi Sugar (clear)0.5°1.036Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels.
Brown Sugar40°1.046Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Candi Sugar (amber)75°1.036Smooth 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°1.036Smooth 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 Sugar1.037Use in priming beer or in extract recipes where flaked maize would be used in a mash.
Dark Brown Sugar60°1.046Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Demerara Sugar1.041-1.042Imparts mellow, sweet flavor. Use in English ales.
Dextrose (glucose)1.037Imparts a mild sweet taste and smoothness. Use in English beers.
Dry Malt ExtractVaries1.044Extra light (2.5°), Light (3.5°), Amber (10°), Dark (30°), Wheat (3°)
HoneyVaries1.032Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
Invert SugarNA1.046Increases alcohol. Use in some Belgian or English ales. Use as an adjunct for priming. Made from sucrose. No dextrins. Use 1 cup for priming.
LactoseNA1.043Adds sweetness and body. Use in sweet or milk stouts.
Licorice StickNANAAdds a smooth flavor to stouts, porters, holiday ales and flavored beers.
Lyle’s Golden Syrup1.036Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgian (Chimay) ales.
Maple Sap1.009Crisp dry, earthy flavor. Use in pale ales, porters and maple ales.
Maple Syrup35°1.030Imparts 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.
Molasses80°1.036Imparts strong sweet flavor. Use in stouts and porters.
Rice Solids1.040Lightens flavor without taste. Use in American and Asian lagers.
Sucrose (white table sugar)NA1.046Increases alcohol. Use in Australian lagers and English bitters.
Syrup Malt ExtractVaries1.033-1.037Extra Light (3.5°), Light (3.5 -5°), Amber (10°), Dark (30°), Wheat (2°).
Treacle100°1.036Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.
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