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!

Base Malts | Specialty Malts | Adjuncts

Malt	L	G	Description
Belgian Pale Ale Malt	2.7-3.8°	1.038-1.038	Use as a base malt for any Belgian style beer with full body.
Dry Malt Extract	-10-°	1.044-1.044	Extra light (2.5°), Light (3.5°), Amber (10°), Dark (30°), Wheat (3°)
Golden Promise Malt	2.4-2.4°	1.038-1.038	Scottish pale ale malt; base malt for all Scottish beers.
Kölsch Malt	4.5-4.5°	1.034-1.034	Traditionally for Kölsch-style beers, can be used in a variety of German and American styled beers. Adds a light, sweet, biscuity flavor.
Lager Malt	1.6-1.6°	1.038-1.038	Used to make light colored and flavored lagers.
Light Munich Malt	5-6°	1.034-1.034	For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Maris Otter Pale Malt	3-3°	1.038-1.038	Premium base malt for any beer. Good for pale ales.
Mild Ale Malt	2.3-2.7°	1.037-1.037	Dry, nutty malty flavor. Promotes body. Use in English mild ales.
Munich Malt	10-10°	1.034-1.034	Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
Oat Malt	4-4°	1.034-1.034	Enhances body and flavor. For winter beers, stouts, porters and other robust beers.
Pale Ale	2.2-2.2°	1.038-1.038	Moderate malt flavor. Used to produce traditional English and Scottish style ales.
Pale Malt (Brewers 2-row)	1.8-1.8°	1.037-1.038	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Pale Malt (Brewers 6-row)	1.8-1.8°	1.035-1.035	Moderate malt flavor. Basic malt for all beer styles.
Pale Wheat	1.2-2°	1.038-1.038	Can be used in amounts of up to 70% of grist to create many wheat beer styles and aid in head retention in smaller amounts.
Pilsen Malt	1.5-1.5°	1.037-1.037	Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
Rauch Smoked Malt	2-4°	1.037-1.037	For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines.
Sorghum Liquid Extract	3-3°	1.037-1.037	A gluten-free syrup made from the African Sorghum grain provides proteins and amino acids necessary for yeast nutrition, head retention, and body along with color and flavor. Mild flavor and pale color.
Spelt Malt	2.4-5.2°	1.029-1.037	Spelt is an heirloom species of wheat that provides a slightly sweet more nutty, spicy flavor. Spelt malt has higher protein but lower gluten than wheat malt.
Syrup Malt Extract	-10-°	1.033-1.037	Extra Light (3.5°), Light (3.5 -5°), Amber (10°), Dark (30°), Wheat (2°).
Vienna Malt	3.2-3.9°	1.035-1.035	European lager malt kilned slightly more than Pilsner malt. Full bodied, golden color.
Vienna Malt	3.5-4°	1.035-1.035	Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
Wheat Malt	2-2°	1.038-1.038	Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
Wheat Malt	2-2°	1.038-1.038	Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
Wheat Malt Light	1.5-2°	1.039-1.039	Typical top fermented aroma, produces superb wheat beers.
White Wheat Malt	2-2°	1.037-1.037	Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.

Malt	L	G	Description
Acidulated (Sauer) Malt	1.7-2.8°	1.033-1.033	High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
Amber Malt	35-35°	1.032-1.032	Roasted malt used in British milds, old ales, brown ales, nut brown ales.
Amber Malt	65-65°	1.032-1.032	Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Aromatic Malt	20-26°	1.036-1.036	Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
Biscuit Malt	23-25°	1.035-1.035	Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
Black Barley	525-525°	1.023-1.027	Imparts dryness. Unmalted; use in porters and dry stouts.
Black Patent Malt	500-500°	1.038-1.038	Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
Brown Malt	65-65°	1.032-1.032	Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and Belgian ales.
Cara Wheat® Malt	38-53°	1.035-1.035	For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.
Cara-Pils Dextrin	10-14°	1.033-1.033	Adds body; aids head retention. For porters, stouts and heavier bodied beers.
CaraAmber® (crystal malt)	23-31°	1.033-1.033	Adds aroma and color intensity to darker beers. For use in alts, bocks, stouts and porters.
CaraAroma® (crystal malt)	130-170°	1.034-1.034	Imparts a deep red color, adds body and malt aroma. For use in bocks, porters, stouts and ambers.
Carafa I ®	300-340°	1.038-1.038	Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
Carafa II ®	375-450°	1.038-1.038	Carafa I, II and III also are available de-husked. Adds aroma, color and body.
Carafa III ®	490-560°	1.038-1.038	–
CaraFoam® (crystal malt)	1.3-2.3°	1.033-1.033	Improves head retention and body.
CaraHell® (crystal malt)	8-12°	1.033-1.035	For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest.
Caramalt	30-37°	–	Made from green malt, imparts a red hue and contributes to flavor and foam stability.
Caramel Pils	6-9°	1.03-1.03	A very light crystal malt that lends body, smoother mouth-feel and foam stability.
Caramunich Malt	56-56°	1.033-1.033	Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
CaraMunich Malt I ®	30-38°	1.033-1.035	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
CaraMunich Malt II ®	42-50°	1.033-1.035	–
CaraMunich Malt III ®	53-60°	1.033-1.035	CaraMunich Malt III is dark crystal.
Caravienne Malt	21-22°	1.034-1.034	Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
Chocolate Malt	300-380°	1.03-1.03	Will add a deep red color and nutty/roasted taste.
Chocolate Malt	350-350°	1.034-1.034	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
Chocolate Malt	395-475°	1.034-1.034	Nutty, toasted flavor, brown color. Use in brown ales, porters, stouts and bocks.
Chocolate Rye Malt	190-300°	1.03-1.03	Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.
Chocolate Wheat Malt	375-450°	1.038-1.038	Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
Crystal Malt	10-10°	1.033-1.035	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt	20-20°	1.033-1.035	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt	30-30°	1.033-1.035	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt	40-40°	1.033-1.035	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Crystal Malt	55-60°	1.033-1.035	Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
Crystal Malt	60-60°	1.033-1.035	Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
Crystal Malt	80-80°	1.033-1.035	Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
Crystal Malt	90-90°	1.033-1.035	Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Crystal Malt	120-120°	1.033-1.035	Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Dark Crystal Malt	145-188°	1.033-1.035	Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
Dark Munich Malt	8-10°	1.034-1.034	Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
De-Bittered Black Malt	500-600°	1.03-1.03	Will add a deep black color without the astringent flavor of black malt.
Dextrin Malt (carapils)	1.5-1.5°	1.033-1.033	Balances body and flavor without adding color, aids in head retention. For any beer.
Flaked Barley	1.5-1.5°	1.032-1.032	Helps head retention, imparts creamy smoothness. For porters and stouts.
Flaked Maize	1-1°	1.037-1.037	Lightens body and color. For light American pilsners and ales.
Flaked Oats	1-1°	1.033-1.033	Adds body and creamy head. For stouts and oat ales.
Flaked Rye	2-2°	1.036-1.036	Imparts a dry, crisp character. Use in rye beers.
Flaked Wheat	2-2°	1.036-1.036	Imparts a wheat flavor, hazy color. For wheat and Belgian white beers.
Fonio	-°	–	Fonio is a West African grain that is gluten-free, unmalted, and does not require milling. It produces flavors and aromas of tropical fruit and white wine
Franco-Belges Kiln Coffee Malt	150-180°	–	A unique malt which imparts a coffee flavor.
Gambrinus Honey Malt	25-25°	1.034-1.034	Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
Light Munich Malt	5-6°	1.034-1.034	For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Melanoidin Malt	23-31°	1.033-1.033	For amber lagers and ales, dark lagers and ales, Scottish & red ales.
Munich Malt	10-10°	1.034-1.034	Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.
Pale Chocolate Malt	180-250°	1.034-1.034	Less roasted than regular chocolate malt, adds color and mild chocolate/coffee flavors to porters, milds & stouts.
Peat Smoked Malt	2.8-2.8°	1.034-1.034	Imparts a robust smoky flavor and aroma. For Scottish ales and wee heavies.
Rauch Smoked Malt	2-4°	1.037-1.037	For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines.
Roasted Barley	300-300°	1.025-1.025	Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
Roasted Barley	500-500°	1.025-1.025	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.
Roasted Wheat	10-14°	1.036-1.036	Slightly roasted wheat which imparts a bready, nut-like quality.
Rye Malt	2.8-4.3°	1.029-1.029	Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales.
Special B Malt	130-220°	1.03-1.03	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Special Roast	50-50°	1.035-1.035	Provides a deep golden to brown color for ales. Use in all darker ales.
Spelt Malt	2.4-5.2°	1.029-1.037	Spelt is an heirloom species of wheat that provides a slightly sweet more nutty, spicy flavor. Spelt malt has higher protein but lower gluten than wheat malt.
Torrified Wheat	1-1.5°	1.036-1.036	Puffed wheat created by high heat. Use in pale ales, bitters and milds.
Victory Malt	25-25°	1.034-1.034	Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
Wheat Malt Dark	6-8°	1.039-1.039	–

Malt	L	G	Description
Belgian Candi Sugar (clear)	0.5-0.5°	1.036-1.036	Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels.
Brown Sugar	40-40°	1.046-1.046	Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Candi Sugar (amber)	75-75°	1.036-1.036	Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use amber for dubbels.
Candi Sugar (dark)	275-275°	1.036-1.036	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.
Corn Sugar	1-1°	1.037-1.037	Use in priming beer or in extract recipes where flaked maize would be used in a mash.
Dark Brown Sugar	60-60°	1.046-1.046	Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Demerara Sugar	1-1°	1.041-1.042	Imparts mellow, sweet flavor. Use in English ales.
Dextrose (glucose)	1-1°	1.037-1.037	Imparts a mild sweet taste and smoothness. Use in English beers.
Grits	1-1.5°	1.037-1.037	Imparts a corn/grain taste. Use in American lagers.
Honey	-10-°	1.032-1.032	Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
Invert Sugar	-°	1.046-1.046	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.
Irish Moss	-°	–	Prevents chill haze. Use in all beers except cloudy wheat and white beers.
Lactose	-°	1.043-1.043	Adds sweetness and body. Use in sweet or milk stouts.
Licorice Stick	-°	–	Adds a smooth flavor to stouts, porters, holiday ales and flavored beers.
Lyle’s Golden Syrup	0-0°	1.036-1.036	Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgian (Chimay) ales.
Malto Dextrin	-°	1.043-1.043	Adds body and mouthfeel. For all extract beers. Does not ferment.
Maple Sap	3-3°	1.009-1.009	Crisp dry, earthy flavor. Use in pale ales, porters and maple ales.
Maple Syrup	35-35°	1.036-1.036	Imparts strong sweet flavor. Use in stouts and porters.
Molasses	80-80°	1.036-1.036	Imparts strong sweet flavor. Use in stouts and porters.
Oak Chips	-°	–	Creates cask-conditioned flavor and aroma. Use in IPAs, Belgian ales and Scottish ales.
Rice Solids	0-0°	1.04-1.04	Lightens flavor without taste. Use in American and Asian lagers.
Sucrose (white table sugar)	-°	1.046-1.046	Increases alcohol. Use in Australian lagers and English bitters.
Treacle	100-100°	1.036-1.036	Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.