British Grains

Key: L = Degrees Lovibond, G = Gravity

Malt (1lb/1gal)
 L
G
Description
Amber Malt 35° 1.032 Roasted malt used in British milds, old ales, brown ales, nut brown ales.
Brown Malt 65° 1.032 Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Maris Otter Pale Malt 3° 1.038 Premium base malt for any beer. Good for pale ales.
Pale Malt 2.2° 1.038 Moderate malt flavor. Used to produce traditional English and Scottish style ales.
Lager Malt
 1.6° 1.038 Used to make light colored and flavored lagers.
British Crystal Malt 57° 1.034 Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
British Dark Crystal Malt 145° 1.034 Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Mid Ale Malt 2.5° 1.037 Dry, nutty malty flavor. Promotes body. Use in English mild ales.
Cara-Pils Dextrin 13° 1.033 Adds body; aids head retention. For porters, stouts and heavier bodied beers.
Chocolate Malt
 395° 1.034 Nutty, toasted flavor, brown color. Use in brown ales, porters, stouts and bocks.
Black Patent Malt 550° 1.026 Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
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.
Wheat Malt 2° 1.038 Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
Torrified Wheat 1.3° 1.036 Puffed wheat created by high heat. Use in pale ales, bitters and milds.