SPECIALTY GRAINS

Updated 11/20/09

SPECIALTY GRAINS

Most specialty grains need to be merely steeped in water to stew-out the flavors. Some need to be mashed to convert starches to fermentable sugars.

We recommend this simple mashing for all specialty grains:

Use 1.5 quarts of water per 1 lb. of grain.

Include 4 ozs. malted barley per lb of specialty grain to insure starch conversion.
Bring water to exactly 160*F.
Add the grains, stirring.
Turn off the heat and put lid on the pot.
Let steep (soak) for 45 minutes.
Pour grain mixture thru strainer, into your main boiling pot.
Pour an equal amount of more 160*F water thru the grains, into your boiling pot.
Discard grains and proceed with the boiling & hopping sequence.

Now, wasn’t that easy! And, you’ve actually done a "mash",
just like the all-grain brewers.

PRICING

SAVE 20% BY USING "THE GRAIN CARD"

Card cost: $50

Each time you take some grain, we debit the card until used up.

Domestic Malted Barley - $1.25/lb (Card Price - $1.00/lb)

All Other Malted Barleys
and Specialty Grains - $1.75/lb (Card Price - $1.40/lb)

(No Charge For Custom Crushing)

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CRYSTAL/CARAMEL GRAINS

These specialty grains improve the body and mouthfeel of beers. As the "L" or Lovibond number increases, so does the color contribution and toasty flavor/aroma increase.

8L BELGIAN CARA 8 (CARAMEL-PILS)
7-12L GERMAN CARA HELL
20L BELGIAN CARA 20 (CARAVIENNE)
30-37 ENGLISH CRYSTAL AMBER
32L CARA-WHEAT
35L SCOTTISH CARASTAN
40L DOMESTIC CARAMEL
42-49L GERMAN CARAMUNICH 2
45L BELGIAN CARA 45 (CARAMUNICH)
55L ENGLISH CARAMEL
70-80L SCOTTISH CARASTAN
53-61L GERMAN CARAMUNICH 3
120L DOMESTIC CARAMEL
150L BELGIAN SPECIAL B

ROASTED GRAINS

These highly roasted grains add color from ruby red to black.
Flavors range from coffee to chocolate to roasted, almost burnt.

CARARED, 20L - 30L, WEYERMANN MALTING CO. Contributes a re to amber color, depending on quantity used. Adds richness and malt aroma. Use in Red Ales, Browns, Wheats, Bock, etc.

SPECIAL ROAST, 50L, BRIESS MALTING CO. Contributes toasty, bisquity, sour dough, tangy flavors and aromas. Excellent for Nut Brown Ales, Porters, and other dark beers.

VICTORY MALT, 28L, BRIESS MALTING CO. Adds a distinctive toasty, bisquity, baking bread, nutty flavor. Great in Nut Browns and other amber-dark beers.

BROWN MALT, 52L - 65L, THOMAS FAWCETT & SONS MALT CO. A roasted pale malt, typically used in Brown Ales, as well as in Porters and Stouts. Contributes a dry, bisquity, toasty flavor.

KILN COFFEE, 165L - 175L, FRANCO BELGES MALT CO. Akin to Light Chocolate. Delivers subtle chocolate and coffee flavors/aroma. Particularly well suited to Amber and Red beer styles, but don't limit yourself.
CARAFA 2, 200L, WEYERMANN MALTING CO. The darkest German coloring grain. Adds the dark, dry flavor of Schwartzbier. A little to darken Festbiers. De-husked, non-bittering.

ROASTED RYE, 150L - 225L, THOMAS FAUCETT & SONS MALT CO. Intensifies the roast character of dark beers. Lends a deep red to brown color and a sharp, dry, bitter, spicy, coffee flavor to Stouts and Dark Beers. Adds a non-barley, roast accent to your driest dark beers.

PALE CHOCOLATE, 185L - 250L, THOMAS FAUCETT & SONS MALT CO. Less highly roasted than Chocolate malt. Will add a dark brown color and a mild chocolate/coffee flavor to dark Milds, Stouts, and Porters, but don't limit yourself.

CHOCOLATE, HUGH BAIRD & SONS MALT CO. 400L, SCOTTISH.

BLACK/PATENT MALT, HUGH BAIRD & SONS MALT CO. 700L, SCOTTISH.SCOTTISH

ROAST BARLEY, HUGH BAIRD & SONS MALT CO. 700L, SCOTTISH

DEXTRINE MALTS

Processed to retain a high degree of un-fermentable dextrines, these specialty grains are indispensable for adding richer body and smooth mouthfeel.

CARAPILS, 10L, DOMESTIC
HONEY MALT, 30L, GAMBRINUS

WHEAT MALTS & SPECIALTY WHEATS

50-60% malted wheat is he traditional mix with malted barley in wheat beers. Unmalted wheat is used in Belgian wits, etc.. Cara-wheat is a great caramel/crystal adjunct for any beer. The gums in wheat aid in head retention and smooth mouthfeel.

SPELT MALT, 1.7L - 2.3L , BETZ MALT CO.,
GERMAN WHEAT, 2L, WEYERMANN
NORTHWESTERN WHEAT, 2L, GAMBRINUS
UNMALTED WHEAT BERRIES
UNMALTED FLAKED WHEAT
CARA-WHEAT, 32L, WEYERMANN
MALTED RYE
OAT MALT, 1.9L - 2.3L, THOMAS FAWCETT & SONS. Adds a silky, thick texture and extra head retension. Can create a chill haze (use Polyclar), so it is used primarily in dark beers. Enhances the body and flavor of Porters, Stouts, and Winter Warmers.

FLAKED GRAINS

These grains have been boiled and then rolled.

They add mouthfeel and head retention.

FLAKED WHEAT
FLAKED BARLEY
FLAKED OATS
FLAKED RYE
FLAKED MAIZE/CORN

SMOKED GRAINS

Famous as the smoked flavor in Rausch Beers, these specialty grains are an interesting addition to full-flavored beers.

SCOTTISH PEAT SMOKED BARLEY
GERMAN BEECH SMOKED

MALTED BARLEY

ALE MALTS

These three well-modified, more soluble grains are intended for one-temp, downward infusion.

GOLDEN PROMISE, 2.3L - 3.0L, THOMAS FAWCETT & SONS. A Plae Ale base malt, grown in Scotland. Produces a sweet, mellow wort. Excellent for general brewing and distilling.
ENGLISH PALE. Maris Otter 2-row, 4L, low protein, well modified, low D.P..
BELGIAN EXPORT PALE. 2-row, 4L, well modified, 10% low Total protein, 4% Soluble protein, low D.P..
GAMBRINUS ESB PALE. 2-row Harrington, well modified, 3L, 10.9% low Total protein, 5% Soluble protein, high, 120 D.P..

ASHBURNE MILD. Well suited for mild ale beers for color and maltiness. Imparts smooth sweet flavor while also adding a full malty flavor. 86 D.P.

LAGER/ALE MALTS

These five grains can be used for lagers & ales. Slightly higher in nitrogen/protein, it is traditional to do an upward, step infusion or decoction. (Reality, with these modern-malted grains, also permits one-temp infusion)

BRIESS 6-ROW. Mid-western, high D.P..
GREAT WESTERN 2-ROW. 3L, 50% Klages/50% Harrington, low protein, high D.P..
GERMAN PILSNER 2-ROW. 3L, 11% low Total protein, 4.4% Soluble protein, moderate D.P..
BELGIAN PILSNER 2-ROW. 2L, 10% low Total protein, 4% Soluble protein, moderate D.P..
GAMBRINUS PALE 2-ROW. 3L, 100% Harrington, 10.9% low Total protein, 5% Soluble protein, 120 high D.P..

TOASTED MALTED BARLEY

These grains add richness, body and mouthfeel. Amount and color depends on beer style.

MELANOIDIN MALT: 30L. Duplicates the effect of decoction mashing. Deepens the malty flavor characteristic. Up to 25%.
VIENNA MALT, GERMAN. 5L, moderate D.P.. Use up to 25% for body, richness, smooth mouthfeel.
MUNICH, GERMAN. 8L, moderate D.P.. Use up to 90% for fullness.
MUNICH 90, GAMBRINUS. 10L, moderate 90 D.P.. Kilned at 90*C. Use 10-70% for Bocks & Darks & 5-70% for Marzens. Creats a robust, malty mouthfeel.
MUNICH 100, GAMBRINUS. 30L, moderate 60 D.P.. Use 20-40% for bocks & 5-15% for browns/porters.
KILN-AMBER, FRANCO-BELGE. 22L, some D.P.. Similar to Bisquit/Dark Munich. Use for bocks, fest-biers, browns, milds, scottish ales.
BISQUIT, BELGIAN. 22L, adds a bready/bisquity flavor and richness. No D.P..
AROMATIC, BELGIAN. 20L, adds an attractive malty/grainy aroma and richness. No D.P..
BROWN MALT. 55-70L, use up to 50% of mash. Distinct brown tint. Great for Browns & Dark Ales.

D.P. = Diastatic Power or amylase enzyme strength.

Grain Sorces:

German = Weyermann Malting, Bamberg

Belgian = Dewolf/Cosyns Malting or Dingeman Malting

Canadian = Gambrinus Malting, B.C.

Domestic = Great Western Malting & Briess Malting