Grains - Descriptions & Usage

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EasyBrew

Grains - Descriptions & Usage

Post by EasyBrew » Fri Feb 23, 2007 10:16 pm

I put a note on the forum about grains and their usages and recommended percentage use. For your use I have listed it all below:

It is malt that gives beer it's flavour, colour, body, head retention and alcohol content. Although other grains can be malted, barley is the preferred source of fermentable extract.

Barley in its natural state cannot be "mashed". The malting process breaks down the starches contained in the barley husk into their component parts and renders them convertible to fermentable sugars by the naturally occurring enzymes collectively known as diastase.

The first step in malting is to steep the barley in tanks of cool water until the grains have absorbed the maximum amount of moisture. The next step is to spread the barley over the "malting floor" where germination takes place. The grains must be regularly turned to enable the excess moisture to evaporate. The growing shoot, the acrospire, must not be allowed to protrude from the end of the barley kernel. The maltster's skill is his ability to determine when the acrospire has almost travelled the length of the husk. At this point the malt is considered fully "modified".

The malted barley is now transferred to a kiln where it is first dried and then roasted. The differing moisture contents, kiln temperatures and kiln times provide the maltster with the means to produce many different types of malt which in turn enable the brewer to make his own individual beers as simple or as complex as he wishes.

There follows a brief description of the grains stocked by Brupaks. We hope that this will tempt you to experiment with them and widen your brewing horizons.

There is a scale for determining the colour of malt and beer, which is used throughout Europe. The colour is measured in EBC units, where the lowest rating is the palest colour. From the very palest Pilsner Malt at 2.5 EBC to Roasted Barley and Black Malt at anything up to 1500 EBC, there are a vast number of ways to reach the desired beer colour. Only the palest malts, however, contain the enzymes necessary for starch conversion. The bulk of any beer recipe must consist of these malts. The diastatic power of each malt is shown as the maximum percentage that is recommended in the grist.

MALTED BARLEY

PILSNER MALT (Germany, Belgium, Czech)
Usually produced from German, Belgian and Czech barley, Pilsner malt can be used on its own, provided the pH of the mash is correct, or in combination with other grains to produce the classic Continental lager beers. The malt is kilned slowly from 50°C to 60°C to completely dry it before it is toasted at 80°C. The inclusion of a small amount (3% - 5%) of acid malt is highly recommended when brewing Pilsners.
Colour 2.5 EBC Maximum Percentage 100%

LAGER MALT (UK)
Lager malt is the British version of Pilsner malt. It is kilned at slightly higher temperatures, from 55°C to 82°C, and can be substituted for Pilsner malt if that is unavailable. Again, the inclusion of acid malt is desirable.
Colour 3 EBC Maximum Percentage 100%

ACID MALT (Germany)
Acid malt is a very useful adjunct for producing high class Lagers. It contains lactic acid, which lowers the mash pH, giving a softer palate than if gypsum is used. The inclusion of a small percentage of this malt is recommended for all pale lagers.
Colour 3 EBC Maximum Percentage 10%

CARAPILS MALT (Germany)
Produced from Bavarian spring barley, this malt is produced by loading the modified grains into a sealed kiln while the moisture content is still around 50%. The grains are then heated to between 65°C and 80°C, which enables them to mash themselves and caramelise the resulting sugars. The final kilning is at around 110°C for just long enough to dry the grain without undue darkening. When used in lager beers, Carapils promotes head formation and retention and gives the beer a fuller rounder flavour. As the starches have already been converted during malting, this malt is ideal for use by extract brewers.
Colour 3 - 5 EBC Maximum Percentage 10%

PALE MALT (UK)
Pale malt is the basis of all British ales. Several varieties of barley are used with Maris Otter being the most highly prized, although Halcyon, Optic and the newcomer, Pearl, are also excellent malting barleys. Also available exclusively from Brupaks is the legendary Golden Promise, which has its own unique character. Experimentation is strongly advised, as the subtle differences between pale malts are difficult to put into words. British pale malt is kilned very dry at temperatures between 95°C and 105°C.
Colour 4 - 5 EBC Maximum Percentage 100%

RAUCHMALZ - SMOKED (Germany)
Probably the rarest malt of all. Rauchmalz is only produced in Bamberg, Germany and is used to brew that town's world famous Rauchbier. The kilning of this malt takes place over open fires made of beech wood logs. The phenols released from the wood permeate the malt and give it its smoky taste and aroma. Besides making Rauchbier, this unique malt can add interesting flavour notes to a wide variety of beer styles. It is particularly effective in Brown Ales and Porters which were traditionally brewed with traditional brown malt, also kilned over open fires but no longer available.
Colour 3 - 6 EBC Maximum percentage 100%

MILD ALE MALT (UK)
Mild malt is kilned slightly hotter than pale malt to give a fuller flavour. We strongly recommend the use of this malt to obtain the luscious sweetness evident in the best Mild Ales.
Colour 6 EBC Maximum percentage 100%

PALE MALT (Belgium)
Belgian pale malt gives a more significant malt flavour and a darker colour than the British equivalent due to its different production method. Kilning takes place at a lower temperature (85°C to 90°C) but is continued for longer in order to obtain the correct colour. Brewers of Belgian ales should always use this malt for authenticity.
Colour 7 EBC Maximum percentage 100%

VIENNA MALT (Germany)
Vienna malt forms the basis for the famous Märzen and Oktoberfest beers, whose characteristics are a golden colour and full malt flavour. Caramelisation is not required for this malt so it is dried fairly cool before being roasted at around lO5°C.
Colour 6 - 8 EBC Maximum percentage 100%

MUNICH MALT (Germany/Belgium)
As the name suggests, this malt is used to brew the famous rich, sweet beers associated with Munich. It can, however, be used in small quantities to enhance the maltiness in other beer styles. Many Belgian ales contain this malt and even some of the more adventurous British breweries are experimenting with it. Munich Malt is kilned while the moisture content is still quite high (about 20%). The gradual raising of the temperature to around 1OO°C allows for some caramelisation.
Colour 15 - 25 EBC Maximum percentage 100% (although rarely used at over 80%)

CARAHELL (Germany)
This malt is mainly used to accentuate the fullness of flavour in special German festival beers, although it is unsurpassed as a flavour booster in low alcohol lagers. Produced in the same way as Carapils but kilned off slightly hotter. Greatly increases head formation and retention.
Colour 20 - 30 EBC Maximum percentage 40% (Higher percentage in low alcohol beers)

BRITISH CARAMALT
The palest of all crystal malts, this grain is used when a crystal character is required without unduly darkening the beer. Particularly suitable for pale ales and bitters.
Colour 30 - 40 EBC Maximum percentage 20%

CARA RED (Germany)
A new malt from Weyermann in Bamberg. Use to add body and increase malt aroma in many beer styles. Provides greater depth of colour and a reddish hue.
Colour 40 - 60 EBC Maximum percentage 10%

DIASTATIC AMBER MALT (Belgium)
This unique grain is the palest of all roasted malts. It is roasted at a lower temperature to preserve the diastatic enzymes. Although produced in Belgium, it is Indispensable when recreating historic English beers.
Colour 50 - 60 EBC Maximum percentage 80%

CARA AMBER (Germany)
A new malt from Weyermann in Bamberg. Improves flavour stability and promotes fuller body. Provides deep red colour. An interesting addition for all amber and dark beers.
Colour 60 - 80 EBC Maximum percentage 20%

PALE CRYSTAL MALT (UK)
This light version of the British classic is ideal for increasing body and fullness while preserving a pale colour. Unsurpassed in Bitter beers and Pale Ales for adding subtle sweetness to balance the customary high hop rate. Crystal malt is produced in much the same manner as Carapils except that kilning is prolonged until the desired colour is reached.
Colour 80 - 140 EBC Maximum percentage 20%

MELANOIDIN MALT (Germany)
Malt flavour is defined by melanoidins, compounds formed by non enzymatic browning of malt sugars and low molecular weight proteins during the kilning process. Munich malt and Belgian aromatic malt are quite high in melanoidins, but for a high malt profile this very special malt is unsurpassed. This aromatic malt from Bamberg, Germany produces flavours similar to those from decoction mashes. Melanoidin malt promotes fullness of flavour and rounds off beer colour. It can be used to good effect in all medium to dark beers, especially Munich style lagers. Experimentation is strongly advised.
Colour 60 - 80 EBC Maximum percentage 15%



CARAMÃœNCH (Germany)
A very special and rare malt only produced in Bamberg in northern Bavaria. It is made in a similar way to Munich Malt except that caramelisation is allowed to progress further and kilning is conducted at higher temperatures. Although only used in small quantities, it has a marked effect on the fullness of flavour and aroma in golden to brown lager beers and ales.
Colour 80 - 100 EBC Maximum percentage 10%

AMBER MALT (UK)
Amber is a very rare British Malt. The grain is dried to about 3% moisture and then heated quickly to above 95°C The temperature is then raised slowly to around l40°C where it is held until the correct colour is achieved. An interesting alternative to crystal malt in bitters and outstanding in dark ales, especially Porters.
Colour 9O - 110 EBC Maximum percentage 20%

CRYSTAL MALT (UK)
The classic British body builder and a British invention. Unsurpassed in Bitter beers for adding subtle sweetness to balance the customary high hop rate. Crystal malt is produced in much the same manner as Carapils except that kilning is prolonged until the desired colour is reached. Crystal malts cover a wide range of colours but in the UK the usual level is around 120 EBC.
Colour 80 - 140 EBC Maximum percentage 20%

BROWN MALT (UK)
Although not produced in the traditional manner (wood smoked), this malt can be used in old recipes calling for brown malt, especially if used with a proportion of rauchmalz. Brown malt can also add complexity to styles such as porter and old ale.
Colour 140 – 160 EBC Maximum percentage 20%

AROMATIC MALT (Belgium)
Aromatic malt provides a very strong malt flavour and aroma. Although not a roasted malt, it is kilned at close to the maximum possible temperature of 115°C until the desired colour is obtained. Perfect for any beer in which a high malt profile is required and can be used in fairly high quantities as some diastatic power is retained.
Colour 150 - 160 EBC Maximum percentage 20%

DARK CRYSTAL MALT (UK)
A very dark crystal malt which has undergone a substantially extended kilning. Use in beers that require a deep copper colour without too much crystal character, or in porter and old ale.
Colour 230 - 250 EBC Maximum percentage 20%

SPECIAL B (Belgium)
Special B is produced in the same way as other Belgian caramel malts except that it undergoes a second roasting. Its profile is that of a cross between dark caramel malt and medium roasted malt. The resultant distinctive flavour and aroma enhances many Belgian classics, but could also add interesting flavours to British ales, especially milds, brown ales etc. An interesting usage is to blend Rauchmalz with Special B (60/40) to emulate the flavour of the traditional English brown malt, traditionally kilned over open fires.
Colour 250 - 300 EBC Maximum percentage 10%

CARA AROMA (Germany)
A very flavoursome caramel malt which can be used to good effect in dark lagers and ales. It intensifies the malt profile and provides a deep red colour.
Colour 300 - 400 EBC Maximum percentage 10%

CHOCOLATE MALT (UK)
A highly roasted malt which when used in small quantities imparts a rich chocolate flavour to such
beers as Brown Ales and Porters. Can also be used to darken Bitters if used carefully
Colour 800 EBC Maximum percentage 5%



ROASTED CARAMALT - CARAFA (Germany)
Another Bavarian special malt used sparingly in many dark German beers, especially those from
Munich and Kulmbach. It is produced by roasting Carahell malt at very high temperatures, ensuring that there is no burning. It could be interesting to experiment with this malt in some British ales as an alternative to chocolate and black malts.
Colour 800 EBC Maximum percentage 5%

ROASTED CARAMALT DE-HUSKED – CARAFA SPECIAL I (Germany)
Produced in Bamberg, Germany by Weyermann, this exclusive malt is produced from de-husked barley which greatly reduces the harshness usually associated with highly roasted grains, while retaining the required colour, aroma and body. Use for dark lagers and as an alternative to chocolate malt in all beers.
Colour 800 EBC Maximum percentage 5%

ROASTED CARAMALT DE-HUSKED – CARAFA SPECIAL III (Germany)
Produced in Bamberg, Germany by Weyermann, this exclusive malt is produced from de-husked barley which greatly reduces the harshness usually associated with highly roasted grains, while retaining the required colour, aroma and body. Use for dark lagers and as an alternative to black malt or roasted barley in all beers.
Colour 1200 EBC Maximum percentage 5%

BLACK MALT (UK)
This is produced by roasting British pale malt as far as possible without burning. It is the preferred darkener in sweeter Stouts and Porters and can be used for minor colour adjustments in other beers.
Colour 1400 EBC Maximum percentage 10%

OTHER MALTED GRAINS

MALTED OATS (UK)
Oats are extremely difficult to malt and to crush efficiently but their contribution to the flavour of certain speciality ales is significant. Oats are rich in oils and tend to promote a velvety texture in beer. Although many old recipes called for large quantities of malted oats, it is recommended they should be used with caution.
Colour 2 EBC Maximum percentage 5%

PALE WHEAT MALT (UK)
Wheat is a difficult grain to malt as it has no husk to protect the delicate acrospire. It has, however, many beneficial properties for the brewer to take advantage of. It is generally used only in top fermented beers, especially the Bavarian Weissbiers, but can be used to enhance roundness of flavour and head formation in most beer styles.
Colour 3 - 4 EBC Maximum percentage 70 %

DARK WHEAT MALT (Germany)
Not particularly dark in colour but richer in flavour than the standard Wheat malt. It is only produced in Germany and is used for Weissbiers, Kölsch, Alt and some other top fermented beers. Could be incorporated into many British style recipes, particularly those low in alcohol.
Colour 15 - 17EBC Maximum percentage 70%

CRYSTAL WHEAT MALT (UK)
A very rare malt from Bavaria, this is in effect crystal malt made from wheat. It can be used in all German style top fermenting beers to increase the fullness of body and intensify the wheat malt aroma.
Colour 100 - 120 EBC Maximum percentage 15%

CHOCOLATE WHEAT MALT (UK)
Roasted to a very high colour, this is only used for top fermented ales such as Alt and dark Wheat Beers. Even in very small quantities it intensifies the beer's aroma as well as its colour:
Colour 800 EBC Maximum percentage 2%


PALE RYE MALT (UK)
Use alongside crystal and roasted rye malts to brew the classic German top-fermented rye beer ‘Roggenbier’ or in smaller quantities to add interesting flavours to other ales.
Colour 4 - 6 EBC Maximum percentage 50%

CRYSTAL RYE MALT (UK)
A very recent addition to the range of malts available to the homebrewer. Strongly flavoured and distinctive. Use sparingly in dark beers or be a bit more generous in German Roggenbier.
Colour 100 - 120 EBC Maximum percentage 10% (more if strong rye flavour is required)

ROASTED RYE MALT (UK)
Although rye is a very difficult grain to malt, its unique flavour makes it a must for your grain store. It can be used in conjunction with pale rye and wheat malt to make Bavarian Roggenbier or used to increase the complexity of flavour in many other top fermenting styles. Experimentation is strongly advised.
Colour 8OO EBC Maximum percentage 3%

UNMALTED GRAINS (ADJUNCTS)

Most unmalted grains are best used in flaked form. The flakes are produced by first cooking the raw grains in water until the starches have been gelatinised. They are then dried and passed through rollers to flatten them. The enzymes contained in the malt can then easily convert the starch.

FLAKED RICE
The perfect substitute for any recipe calling for the addition of sugar. It is virtually flavourless but provides some body without darkening the colour. A highly recommended adjunct as its low nitrogen content assists in clearing.
Maximum percentage 10%

FLAKED BARLEY
Flaked barley is a versatile adjunct, particularly useful in Stouts. It imparts a lovely grainy flavour and can be used in quite large quantities in black beers. Flaked barley can, however cause haze problems in paler styles, where the percentage should not exceed 5%.
Maximum Percentage 20%

TORREFIED WHEAT
Available whole and flaked, this grain is used extensively to promote head retention in Bitters. Its use is definitely recommended in all recipes where a good firm head is required. Ideal for brewing Belgian Witbier.
Maximum percentage 10% (or up to 40% for Witbier)

ROASTED BARLEY
This is simply raw barley, which has been roasted as far as possible to make the darkest of all grains. Its slightly bitter burnt taste finds favour in Irish type Stouts but it can be used sparingly to darken other beers.
Maximum percentage 10%

FLAKED MAIZE
Derived from corn kernels, this cereal gives a delicate corn taste to beer if used sparingly. Its use is beneficial for clearing purposes due to its low nitrogen content.
Maximum Percentage 10%

The Cardinal

Post by The Cardinal » Wed Jun 27, 2007 5:03 am

Blimey thats a long one

DRB

Post by DRB » Wed Jun 27, 2007 10:45 am

:oops: Thanks cardinal,that's what my misses keeps saying to me :D .












I wish :cry:

delboy

Post by delboy » Thu Aug 09, 2007 2:21 pm

Very useful thread, im surprised i haven't come across it before now.

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Post by CrownCap » Thu Aug 09, 2007 2:57 pm

Must have missed this too, very useful.

Any chance of making it sticky mods???
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running man

Re: Grains - Descriptions & Usage

Post by running man » Wed Oct 15, 2008 11:34 pm

Hi, I'm a newbie and I've been trying to find out about whether or not roasted barley should be crushed or not. I wonder if you could help, please? From what I've seen on this forum, the general consensus appears to be that it should. The reason I'm doubtful is that in the homebrewing for dummies book it says not to crush it. I quote: "Don't mill highly kilned grains such as roasted barley and black malt. Because they're quite brittle, they have a tendency to crumble during the milling process, creating a fine, dark grain powder that adds harshness to your beer." (p. 46). Any thoughts, please?
I know this thread is rather old; is there a better place to post this?
Many thanks.

stevezx7r

Re: Grains - Descriptions & Usage

Post by stevezx7r » Thu Oct 23, 2008 7:58 am

Every time I've bought roasted barley it's already crushed. I aggree that if it wasn't already crushed, then after kilning to get it's roastd qualities it would be very brittle and would be more likely to release tannins etc into the beer.

steve_flack

Re: Grains - Descriptions & Usage

Post by steve_flack » Thu Oct 23, 2008 8:28 am

Yes they should be crushed. I've even seen people specifically saying to crush roasted barley to a dust for use in dry stouts.

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Re: Grains - Descriptions & Usage

Post by Aleman » Fri Oct 24, 2008 7:05 am

The only grain that I have so far crushed with my mill is roast barley, black malt, and caramalt . . . and all three literally explode when they go through the rollers, so its a bit tricky to determine If I have an optimum crush :D . . . But all the crystal, black malt and roast barley I've bought crushed has been like this . . . . . If your beer tastes harsh with dark malts its probably because . . . you've used too much, boiled the grain (Classic Papazian), sparged too hot/long, not let it age long enough . . . . or don't like dark beer . . . :D

There are ways to extract the colour from the dark malts without any harshness Cold steeping, adding the grain to the mash just before a slow sparge . . . using dehusked malt that is roasted.

Stig

Re: Grains - Descriptions & Usage

Post by Stig » Sat Jan 03, 2009 1:33 am

This is the best thread I've ever seen. I printed the first post, read it on the way home, and decided that AG is for me. =D> =D> =D>

One newbie question - sorry if it's a really stupid one, but it hasn't been asked recently AFAICS as I had a little look round the forum first:

Say a malt says maximum percentage 10%, like the black malt, and another is 5% like the chocolate malt, and then there's malted oats, max 5%. Now, does that mean I can add all three happily at once, and have a mix of 10, 5, 5, so 20% 'specia'l malts and 80% pale malt?

Or does it mean you should use one at a time, as the percentage is the maximium of 'other' type malts you can get away with for the whole thing to work?

apologies if this has been covered, it seems like a basic question. I haven't even started yet, still at the planning stages here. The nice lady says my boiler will be shipped next Tuesday. :D

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Re: Grains - Descriptions & Usage

Post by Aleman » Sat Jan 03, 2009 10:09 am

You're exactly right . . . however your 'special' malts should not exceed 50% of the base malt (if its pale), my rule of thumb is 1lb of pale will convert itself and 1lb of 'other' starch. . ie Roast, chocolate, flaked, rolled, torriefied, flour, grits . . . Some speciality malts do have enzymes (Munich, Vienna, Mild Ale Malts) and these can be used 100% . . . but do not have enough enzymes to convert as much starchy materials . . so cut back on those . . .

Have a go at some established recipes first before getting creative its easier in the long run ;)

raiderman

Re: Grains - Descriptions & Usage

Post by raiderman » Mon Aug 02, 2010 11:39 am

Stig wrote:
Say a malt says maximum percentage 10%, like the black malt, and another is 5% like the chocolate malt, and then there's malted oats, max 5%. Now, does that mean I can add all three happily at once, and have a mix of 10, 5, 5, so 20% 'specia'l malts and 80% pale malt?

Or does it mean you should use one at a time, as the percentage is the maximium of 'other' type malts you can get away with for the whole thing to work?

y. :D

As a student we brewed Super Stout using the max amounts of roasted barley and black malts I could find in any recipie. Way over the top and had it not been a cheap source of alchol undrinkable. The ferment was wild and it overflowed and the bin stuck to the floor, so we couldn't move it and had to drink it straight form the fermeneter!

Where doubling up on darker malts bear in mind that the guidance on max %'s is often to help avoid you producing a brew where the flavour of the darker malts is over powering. If you add brown chocolate roasted barley and black - they all add colour and flavour and if you add up t=o the max the combined effect might be to unbalance the final flavour. On the other hand if you want a porter instead of a stout blending them might give you the body and flavour profile you are after.

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Re: Grains - Descriptions & Usage

Post by alix101 » Tue Aug 23, 2011 7:30 pm

Great thread ... Some work went into that =D>
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Re: Grains - Descriptions & Usage

Post by Rookie » Sat Apr 07, 2012 4:51 pm

Recently I've seen spelt malt on a couple of home brew shop web pages. Has anyone tried this? It's an ancient form of wheat.
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Re: Grains - Descriptions & Usage

Post by orlando » Sat Apr 07, 2012 5:17 pm

alix101 wrote:Great thread ... Some work went into that =D>

Er, copy & pasting from here isn't it? http://www.brupaks.com/BRUPAKS%20GRAIN% ... %20WEB.htm

Really useful never the less. I've printed it off and put it in my brew folder as a quick reference for recipe building.
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