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!
Imparts dryness. Unmalted; use in porters and dry stouts.
Provides color and sharp flavor in stouts and porters.
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Balances body and flavor without adding color, aids in head retention. For any beer.
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Moderate malt flavor. Basic malt for all beer styles.
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
Provides a deep golden to brown color for ales. Use in all darker ales.
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.
