Grains and Adjuncts Chart
Here'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!
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels.
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use amber for dubbels.
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.
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Imparts mellow, sweet flavor. Use in English ales.
Imparts a mild sweet taste and smoothness. Use in English beers.
Imparts a corn/grain taste. Use in American lagers.
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
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.
Prevents chill haze. Use in all beers except cloudy wheat and white beers.
Adds sweetness and body. Use in sweet or milk stouts.
Adds a smooth flavor to stouts, porters, holiday ales and flavored beers.
Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgian (Chimay) ales.
Adds body and mouthfeel. For all extract beers. Does not ferment.
Crisp dry, earthy flavor. Use in pale ales, porters and maple ales.
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.
Imparts strong sweet flavor. Use in stouts and porters.
Creates cask-conditioned flavor and aroma. Use in IPAs, Belgian ales and Scottish ales.
Lightens flavor without taste. Use in American and Asian lagers.
Increases alcohol. Use in Australian lagers and English bitters.
Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.
