Malt (1lb/1gal)
| L | G | Description |
Crystal Malt
| 10° | 1.033-35
| Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
|
| Crystal Malt | 20° | 1.033-35
| Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
|
| Crystal Malt | 30° | 1.033-35
| Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
|
| Crystal Malt | 40° | 1.033-35
| Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
|
| Crystal Malt | 60° | 1.033-35
| Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
|
| Crystal Malt | 80° | 1.033-35
| Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
|
| Crystal Malt | 90° | 1.033-35
| Pronounced caramel flavor and a red color. For stouts, porters and black beers.
|
| Crystal Malt | 120° | 1.033-35
| Pronounced caramel flavor and a red color. For stouts, porters and black beers.
|
Black Patent Malt
| 500° | 1.026 | Extra light (2.5°), Light (3.5°), Amber (10°), Dark (30°), Wheat (3°) |
Roasted Barley
| 300° | 1.025 | Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales. |
Black Barley
| 525° | 1.023-27 | 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. |
Chocolate Malt
| 350° | 1.034 | Adds sweetness and body. Use in sweet or milk stouts. |
Dextrin Malt (carapils)
| 1.5° | 1.033 | Adds a smooth flavor to stouts, porters, holiday ales and flavored beers. |
Pale Malt (Brewers 2-row)
| 1.8° | 1.037-1.038 | Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgian (Chimay) ales. |
Pale Malt (Brewers 6-row)
| 1.8° | 1.035 | 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. |
Munich Malt
| 10° | 1.034 | Crisp dry, earthy flavor. Use in pale ales, porters and maple ales. |
Special Roast
| 50° | 1.035 | Imparts strong sweet flavor. Use in stouts and porters. |
Vienna Malt
| 3.5-4° | 1.035 | Lightens flavor without taste. Use in American and Asian lagers. |
Victory Malt
| 25° | 1.034 | Increases alcohol. Use in Australian lagers and English bitters. |
Wheat Malt
| 2° | 1.038 | Extra Light (3.5°), Light (3.5 -5°), Amber (10°), Dark (30°), Wheat (2°). |
White Wheat Malt
| 2° | 1.037 | Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales. |
