{"id":1080,"date":"2014-04-22T13:49:34","date_gmt":"2014-04-22T20:49:34","guid":{"rendered":"http:\/\/hellbach.us\/blog\/?p=1080"},"modified":"2014-04-22T13:49:34","modified_gmt":"2014-04-22T20:49:34","slug":"grains-and-adjuncts-chart-2","status":"publish","type":"post","link":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/grains-and-adjuncts-chart-2\/","title":{"rendered":"Grains and Adjuncts Chart"},"content":{"rendered":"<div class='__iawmlf-post-loop-links' style='display:none;' data-iawmlf-post-links='[{&quot;id&quot;:4237,&quot;href&quot;:&quot;http:\\\/\\\/byo.com\\\/resources\\\/grains&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20170923225006\\\/https:\\\/\\\/byo.com\\\/resources\\\/grains&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 11:58:23&quot;,&quot;http_code&quot;:200},{&quot;date&quot;:&quot;2026-03-14 16:34:26&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2026-03-14 16:34:26&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;}]'><\/div>\n<div>from <a href=\"http:\/\/byo.com\/resources\/grains\" rel=\"nofollow\" target=\"_blank\">BrewYourOwn<\/a><\/div>\n<p>Here&#8217;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!<\/p>\n<p><strong>Key:<\/strong> L = Degrees Lovibond, G = Gravity<\/p>\n<h2>American Grains<\/h2>\n<table cellspacing=\"0\" cellpadding=\"0\" border=\"0\">\n<thead>\n<tr>\n<td class=\"sectiontableheader\">Malt<\/td>\n<td class=\"sectiontableheader\">L<\/td>\n<td class=\"sectiontableheader\">G<\/td>\n<td class=\"sectiontableheader\">Description<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr class=\"sectiontableentry1\">\n<td>Black Barley<\/td>\n<td>525\u00b0<\/td>\n<td>1.023-1.027<\/td>\n<td>Imparts dryness. Unmalted; use in porters and dry stouts.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Black Patent Malt<\/td>\n<td>500\u00b0<\/td>\n<td>1.026<\/td>\n<td>Provides color and sharp flavor in stouts and porters.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Chocolate Malt<\/td>\n<td>350\u00b0<\/td>\n<td>1.034<\/td>\n<td>Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Crystal Malt<\/td>\n<td>40\u00b0<\/td>\n<td>1.033-1.035<\/td>\n<td>Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Crystal Malt<\/td>\n<td>90\u00b0<\/td>\n<td>1.033-1.035<\/td>\n<td>Pronounced caramel flavor and a red color. For stouts, porters and black beers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Crystal Malt<\/td>\n<td>60\u00b0<\/td>\n<td>1.033-1.035<\/td>\n<td>Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Crystal Malt<\/td>\n<td>30\u00b0<\/td>\n<td>1.033-1.035<\/td>\n<td>Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Crystal Malt<\/td>\n<td>20\u00b0<\/td>\n<td>1.033-1.035<\/td>\n<td>Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Crystal Malt<\/td>\n<td>120\u00b0<\/td>\n<td>1.033-1.035<\/td>\n<td>Pronounced caramel flavor and a red color. For stouts, porters and black beers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Crystal Malt<\/td>\n<td>10\u00b0<\/td>\n<td>1.033-1.035<\/td>\n<td>Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Crystal Malt<\/td>\n<td>80\u00b0<\/td>\n<td>1.033-1.035<\/td>\n<td>Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Dextrin Malt (carapils)<\/td>\n<td>1.5\u00b0<\/td>\n<td>1.033<\/td>\n<td>Balances body and flavor without adding color, aids in head retention. For any beer.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Munich Malt<\/td>\n<td>10\u00b0<\/td>\n<td>1.034<\/td>\n<td>Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Pale Malt (Brewers 2-row)<\/td>\n<td>1.8\u00b0<\/td>\n<td>1.037-1.038<\/td>\n<td>Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Pale Malt (Brewers 6-row)<\/td>\n<td>1.8\u00b0<\/td>\n<td>1.035<\/td>\n<td>Moderate malt flavor. Basic malt for all beer styles.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Roasted Barley<\/td>\n<td>300\u00b0<\/td>\n<td>1.025<\/td>\n<td>Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Special Roast<\/td>\n<td>50\u00b0<\/td>\n<td>1.035<\/td>\n<td>Provides a deep golden to brown color for ales. Use in all darker ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Victory Malt<\/td>\n<td>25\u00b0<\/td>\n<td>1.034<\/td>\n<td>Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Vienna Malt<\/td>\n<td>3.5\u00b0-4\u00b0<\/td>\n<td>1.035<\/td>\n<td>Increases malty flavor, provides balance. Use in Vienna, M\u00e4rzen and Oktoberfest.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Wheat Malt<\/td>\n<td>2\u00b0<\/td>\n<td>1.038<\/td>\n<td>Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>White Wheat Malt<\/td>\n<td>2\u00b0<\/td>\n<td>1.037<\/td>\n<td>Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Belgian Grain<\/h2>\n<table cellspacing=\"0\" cellpadding=\"0\" border=\"0\">\n<thead>\n<tr>\n<td class=\"sectiontableheader\">Malt<\/td>\n<td class=\"sectiontableheader\">L<\/td>\n<td class=\"sectiontableheader\">G<\/td>\n<td class=\"sectiontableheader\">Description<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr class=\"sectiontableentry1\">\n<td>Aromatic Malt<\/td>\n<td>20\u00b0-26\u00b0<\/td>\n<td>1.036<\/td>\n<td>Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Belgian Pale Ale Malt<\/td>\n<td>2.7\u00b0-3.8\u00b0<\/td>\n<td>1.038<\/td>\n<td>Use as a base malt for any Belgian style beer with full body.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Biscuit Malt<\/td>\n<td>23\u00b0-25\u00b0<\/td>\n<td>1.035<\/td>\n<td>Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Caramel Pils<\/td>\n<td>6\u00b0-9\u00b0<\/td>\n<td>1.030<\/td>\n<td>A very light crystal malt that lends body, smoother mouth-feel and foam stability.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Caramunich Malt<\/td>\n<td>56\u00b0<\/td>\n<td>1.033<\/td>\n<td>Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Caravienne Malt<\/td>\n<td>21\u00b0-22\u00b0<\/td>\n<td>1.034<\/td>\n<td>Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Chocolate Malt<\/td>\n<td>300\u00b0-380\u00b0<\/td>\n<td>1.030<\/td>\n<td>Will add a deep red color and nutty\/roasted taste.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>De-Bittered Black Malt<\/td>\n<td>500\u00b0-600\u00b0<\/td>\n<td>1.030<\/td>\n<td>Will add a deep black color without the astringent flavor of black malt.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Pale Wheat<\/td>\n<td>1.2\u00b0-2\u00b0<\/td>\n<td>1.038<\/td>\n<td>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.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Pilsen Malt<\/td>\n<td>1.5\u00b0<\/td>\n<td>1.037<\/td>\n<td>Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Roasted Wheat<\/td>\n<td>10\u00b0-14\u00b0<\/td>\n<td>1.036<\/td>\n<td>Slightly roasted wheat which imparts a bready, nut-like quality.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Special B Malt<\/td>\n<td>130\u00b0-220\u00b0<\/td>\n<td>1.030<\/td>\n<td>Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>British Grains<\/h2>\n<table cellspacing=\"0\" cellpadding=\"0\" border=\"0\">\n<thead>\n<tr>\n<td class=\"sectiontableheader\">Malt<\/td>\n<td class=\"sectiontableheader\">L<\/td>\n<td class=\"sectiontableheader\">G<\/td>\n<td class=\"sectiontableheader\">Description<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr class=\"sectiontableentry1\">\n<td>Amber Malt<\/td>\n<td>35\u00b0<\/td>\n<td>1.032<\/td>\n<td>Roasted malt used in British milds, old ales, brown ales, nut brown ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Amber Malt<\/td>\n<td>65\u00b0<\/td>\n<td>1.032<\/td>\n<td>Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Black Patent Malt<\/td>\n<td>500\u00b0-600\u00b0<\/td>\n<td>1.026<\/td>\n<td>Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Brown Malt<\/td>\n<td>65\u00b0<\/td>\n<td>1.032<\/td>\n<td>Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Cara-Pils Dextrin<\/td>\n<td>10\u00b0-14\u00b0<\/td>\n<td>1.033<\/td>\n<td>Adds body; aids head retention. For porters, stouts and heavier bodied beers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Caramalt<\/td>\n<td>30\u00b0-37\u00b0<\/td>\n<td>NA<\/td>\n<td>Made from green malt, imparts a red hue and contributes to flavor and foam stability.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Chocolate Malt<\/td>\n<td>395\u00b0-475\u00b0<\/td>\n<td>1.034<\/td>\n<td>Nutty, toasted flavor, brown color. Use in brown ales, porters, stouts and bocks.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Crystal Malt<\/td>\n<td>55\u00b0-60\u00b0<\/td>\n<td>1.033-1.035<\/td>\n<td>Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Dark Crystal Malt<\/td>\n<td>145\u00b0-188\u00b0<\/td>\n<td>1.033-1.035<\/td>\n<td>Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Lager Malt<\/td>\n<td>1.6\u00b0<\/td>\n<td>1.038<\/td>\n<td>Used to make light colored and flavored lagers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Maris Otter Pale Malt<\/td>\n<td>3\u00b0<\/td>\n<td>1.038<\/td>\n<td>Premium base malt for any beer. Good for pale ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Mild Ale Malt<\/td>\n<td>2.3\u00b0-2.7\u00b0<\/td>\n<td>1.037<\/td>\n<td>Dry, nutty malty flavor. Promotes body. Use in English mild ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Oat Malt<\/td>\n<td>4\u00b0<\/td>\n<td>1.034<\/td>\n<td>Enhances body and flavor. For winter beers, stouts, porters and other robust beers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Pale Ale<\/td>\n<td>2.2\u00b0<\/td>\n<td>1.038<\/td>\n<td>Moderate malt flavor. Used to produce traditional English and Scottish style ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Pale Chocolate Malt<\/td>\n<td>180\u00b0-250\u00b0<\/td>\n<td>1.034<\/td>\n<td>Less roasted than regular chocolate malt, adds color and mild chocolate\/coffee flavors to porters, milds &amp; stouts.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Peat Smoked Malt<\/td>\n<td>2.8\u00b0<\/td>\n<td>1.034<\/td>\n<td>Imparts a robust smoky flavor and aroma. For Scottish ales and wee heavies.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Roasted Barley<\/td>\n<td>500\u00b0<\/td>\n<td>1.025<\/td>\n<td>Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Toasted Pale Malt<\/td>\n<td>25\u00b0<\/td>\n<td>1.038<\/td>\n<td>Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Torrified Wheat<\/td>\n<td>1\u00b0-1.5\u00b0<\/td>\n<td>1.036<\/td>\n<td>Puffed wheat created by high heat. Use in pale ales, bitters and milds.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Wheat Malt<\/td>\n<td>2\u00b0<\/td>\n<td>1.038<\/td>\n<td>Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>German Grains<\/h2>\n<table cellspacing=\"0\" cellpadding=\"0\" border=\"0\">\n<thead>\n<tr>\n<td class=\"sectiontableheader\">Malt<\/td>\n<td class=\"sectiontableheader\">L<\/td>\n<td class=\"sectiontableheader\">G<\/td>\n<td class=\"sectiontableheader\">Description<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr class=\"sectiontableentry1\">\n<td>Acidulated (Sauer) Malt<\/td>\n<td>1.7\u00b0-2.8\u00b0<\/td>\n<td>1.033<\/td>\n<td>High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Cara Wheat\u00ae Malt<\/td>\n<td>38\u00b0-53\u00b0<\/td>\n<td>1.035<\/td>\n<td>For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>CaraAmber\u00ae (crystal malt)<\/td>\n<td>23\u00b0-31\u00b0<\/td>\n<td>1.033<\/td>\n<td>Adds aroma and color intensity to darker beers. For use in alts, bocks, stouts and porters.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>CaraAroma\u00ae (crystal malt)<\/td>\n<td>130\u00b0-170\u00b0<\/td>\n<td>1.034<\/td>\n<td>Imparts a deep red color, adds body and malt aroma. For use in bocks, porters, stouts and ambers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Carafa I \u00ae<\/td>\n<td>300\u00b0-340\u00b0<\/td>\n<td>1.038<\/td>\n<td>Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Carafa II \u00ae<\/td>\n<td>375\u00b0-450\u00b0<\/td>\n<td>1.038<\/td>\n<td>Carafa I, II and III also are available de-husked. Adds aroma, color and body.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Carafa III \u00ae<\/td>\n<td>490\u00b0-560\u00b0<\/td>\n<td>1.038<\/td>\n<td>&nbsp;<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>CaraFoam\u00ae (crystal malt)<\/td>\n<td>1.3\u00b0-2.3\u00b0<\/td>\n<td>1.033<\/td>\n<td>Improves head retention and body.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>CaraHell\u00ae (crystal malt)<\/td>\n<td>8\u00b0-12\u00b0<\/td>\n<td>1.033-1.035<\/td>\n<td>For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>CaraMunich Malt I \u00ae<\/td>\n<td>30\u00b0-38\u00b0<\/td>\n<td>1.033-1.035<\/td>\n<td>Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>CaraMunich Malt II \u00ae<\/td>\n<td>42\u00b0-50\u00b0<\/td>\n<td>1.033-1.035<\/td>\n<td>&nbsp;<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>CaraMunich Malt III \u00ae<\/td>\n<td>53\u00b0-60\u00b0<\/td>\n<td>1.033-1.035<\/td>\n<td>CaraMunich Malt III is dark crystal.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>CaraRed\u00ae (crystal malt)<\/td>\n<td>15\u00b0-20\u00b0<\/td>\n<td>1.033<\/td>\n<td>Provides body and a deep red color for use in red ales, lagers, Scottish ales and alts.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Chocolate Rye Malt<\/td>\n<td>190\u00b0-300\u00b0<\/td>\n<td>1.030<\/td>\n<td>Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Chocolate Wheat Malt<\/td>\n<td>375\u00b0-450\u00b0<\/td>\n<td>1.038<\/td>\n<td>Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Dark Munich Malt<\/td>\n<td>8\u00b0-10\u00b0<\/td>\n<td>1.034<\/td>\n<td>Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>K\u00f6lsch Malt<\/td>\n<td>4.5\u00b0<\/td>\n<td>1.034<\/td>\n<td>Traditionally for K\u00f6lsch-style beers, can be used in a variety of German and American styled beers. Adds a light, sweet, biscuity flavor.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Light Munich Malt<\/td>\n<td>5\u00b0-6\u00b0<\/td>\n<td>1.034<\/td>\n<td>For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Melanoidin Malt<\/td>\n<td>23\u00b0-31\u00b0<\/td>\n<td>1.033<\/td>\n<td>For amber lagers and ales, dark lagers and ales, Scottish &amp; red ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Rauch Smoked Malt<\/td>\n<td>2\u00b0-4\u00b0<\/td>\n<td>1.037<\/td>\n<td>For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Rye Malt<\/td>\n<td>2.8\u00b0-4.3\u00b0<\/td>\n<td>1.029<\/td>\n<td>Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Vienna Malt<\/td>\n<td>3.2\u00b0-3.9\u00b0<\/td>\n<td>1.035<\/td>\n<td>European lager malt kilned slightly more than Pilsner malt. Full bodied, golden color.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Wheat Malt Dark<\/td>\n<td>6\u00b0-8\u00b0<\/td>\n<td>1.039<\/td>\n<td>&nbsp;<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Wheat Malt Light<\/td>\n<td>1.5\u00b0-2\u00b0<\/td>\n<td>1.039<\/td>\n<td>Typical top fermented aroma, produces superb wheat beers.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Other malts &amp; additions<\/h2>\n<table cellspacing=\"0\" cellpadding=\"0\" border=\"0\">\n<thead>\n<tr>\n<td class=\"sectiontableheader\">Malt<\/td>\n<td class=\"sectiontableheader\">L<\/td>\n<td class=\"sectiontableheader\">G<\/td>\n<td class=\"sectiontableheader\">Description<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr class=\"sectiontableentry1\">\n<td>Flaked Barley<\/td>\n<td>1.5\u00b0<\/td>\n<td>1.032<\/td>\n<td>Helps head retention, imparts creamy smoothness. For porters and stouts.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Flaked Maize<\/td>\n<td>1\u00b0<\/td>\n<td>1.037<\/td>\n<td>Lightens body and color. For light American pilsners and ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Flaked Oats<\/td>\n<td>1\u00b0<\/td>\n<td>1.033<\/td>\n<td>Adds body and creamy head. For stouts and oat ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Flaked Rye<\/td>\n<td>2\u00b0<\/td>\n<td>1.036<\/td>\n<td>Imparts a dry, crisp character. Use in rye beers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Flaked Wheat<\/td>\n<td>2\u00b0<\/td>\n<td>1.036<\/td>\n<td>Imparts a wheat flavor, hazy color. For wheat and Belgian white beers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Franco-Belges Kiln Coffee Malt<\/td>\n<td>150\u00b0-180\u00b0<\/td>\n<td>NA<\/td>\n<td>A unique malt which imparts a coffee flavor.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Gambrinus Honey Malt<\/td>\n<td>25\u00b0<\/td>\n<td>1.034<\/td>\n<td>Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Grits<\/td>\n<td>1\u00b0-1.5\u00b0<\/td>\n<td>1.037<\/td>\n<td>Imparts a corn\/grain taste. Use in American lagers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Irish Moss<\/td>\n<td>NA<\/td>\n<td>NA<\/td>\n<td>Prevents chill haze. Use in all beers except cloudy wheat and white beers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Malto Dextrin<\/td>\n<td>NA<\/td>\n<td>1.043<\/td>\n<td>Adds body and mouthfeel. For all extract beers. Does not ferment.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Oak Chips<\/td>\n<td>NA<\/td>\n<td>NA<\/td>\n<td>Creates cask-conditioned flavor and aroma. Use in IPAs, Belgian ales and Scottish ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Scotmalt Golden Promise<\/td>\n<td>2.4\u00b0<\/td>\n<td>1.038<\/td>\n<td>Scottish pale ale malt; base malt for all Scottish beers.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Sugars<\/h2>\n<table cellspacing=\"0\" cellpadding=\"0\" border=\"0\">\n<thead>\n<tr>\n<td class=\"sectiontableheader\">Malt<\/td>\n<td class=\"sectiontableheader\">L<\/td>\n<td class=\"sectiontableheader\">G<\/td>\n<td class=\"sectiontableheader\">Description<\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr class=\"sectiontableentry1\">\n<td>Belgian Candi Sugar (clear)<\/td>\n<td>0.5\u00b0<\/td>\n<td>1.036<\/td>\n<td>Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Brown Sugar<\/td>\n<td>40\u00b0<\/td>\n<td>1.046<\/td>\n<td>Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Candi Sugar (amber)<\/td>\n<td>75\u00b0<\/td>\n<td>1.036<\/td>\n<td>Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use amber for dubbels.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Candi Sugar (dark)<\/td>\n<td>275\u00b0<\/td>\n<td>1.036<\/td>\n<td>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.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Corn Sugar<\/td>\n<td>1\u00b0<\/td>\n<td>1.037<\/td>\n<td>Use in priming beer or in extract recipes where flaked maize would be used in a mash.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Dark Brown Sugar<\/td>\n<td>60\u00b0<\/td>\n<td>1.046<\/td>\n<td>Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Demerara Sugar<\/td>\n<td>1\u00b0<\/td>\n<td>1.041-1.042<\/td>\n<td>Imparts mellow, sweet flavor. Use in English ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Dextrose (glucose)<\/td>\n<td>1\u00b0<\/td>\n<td>1.037<\/td>\n<td>Imparts a mild sweet taste and smoothness. Use in English beers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Dry Malt Extract<\/td>\n<td>Varies<\/td>\n<td>1.044<\/td>\n<td>Extra light (2.5\u00b0), Light (3.5\u00b0), Amber (10\u00b0), Dark (30\u00b0), Wheat (3\u00b0)<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Honey<\/td>\n<td>Varies<\/td>\n<td>1.032<\/td>\n<td>Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Invert Sugar<\/td>\n<td>NA<\/td>\n<td>1.046<\/td>\n<td>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.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Lactose<\/td>\n<td>NA<\/td>\n<td>1.043<\/td>\n<td>Adds sweetness and body. Use in sweet or milk stouts.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Licorice Stick<\/td>\n<td>NA<\/td>\n<td>NA<\/td>\n<td>Adds a smooth flavor to stouts, porters, holiday ales and flavored beers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Lyle&#8217;s Golden Syrup<\/td>\n<td>0\u00b0<\/td>\n<td>1.036<\/td>\n<td>Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgian (Chimay) ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Maple Sap<\/td>\n<td>3\u00b0<\/td>\n<td>1.009<\/td>\n<td>Crisp dry, earthy flavor. Use in pale ales, porters and maple ales.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Maple Syrup<\/td>\n<td>35\u00b0<\/td>\n<td>1.030<\/td>\n<td>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.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Molasses<\/td>\n<td>80\u00b0<\/td>\n<td>1.036<\/td>\n<td>Imparts strong sweet flavor. Use in stouts and porters.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Rice Solids<\/td>\n<td>0\u00b0<\/td>\n<td>1.040<\/td>\n<td>Lightens flavor without taste. Use in American and Asian lagers.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Sucrose (white table sugar)<\/td>\n<td>NA<\/td>\n<td>1.046<\/td>\n<td>Increases alcohol. Use in Australian lagers and English bitters.<\/td>\n<\/tr>\n<tr class=\"sectiontableentry2\">\n<td>Syrup Malt Extract<\/td>\n<td>Varies<\/td>\n<td>1.033-1.037<\/td>\n<td>Extra Light (3.5\u00b0), Light (3.5 -5\u00b0), Amber (10\u00b0), Dark (30\u00b0), Wheat (2\u00b0).<\/td>\n<\/tr>\n<tr class=\"sectiontableentry1\">\n<td>Treacle<\/td>\n<td>100\u00b0<\/td>\n<td>1.036<\/td>\n<td>Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>from BrewYourOwn Here&#8217;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. 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