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!

Malt
L
G
Description
Black Barley
525-525°
1.023-1.027

Imparts dryness. Unmalted; use in porters and dry stouts.

Black Patent Malt
500-500°
1.026-1.026

Provides color and sharp flavor in stouts and porters.

Chocolate Malt
350-350°
1.034-1.034

Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

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
90-90°
1.033-1.035

Pronounced caramel flavor and a red color. For stouts, porters and black beers.

Crystal Malt
60-60°
1.033-1.035

Sweet caramel flavor, deep golden to red color. For dark amber and brown 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
20-20°
1.033-1.035

Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

Crystal Malt
120-120°
1.033-1.035

Pronounced caramel flavor and a red color. For stouts, porters and black beers.

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
80-80°
1.033-1.035

Sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

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.

Munich Malt
10-10°
1.034-1.034

Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

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.

Roasted Barley
300-300°
1.025-1.025

Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

Special Roast
50-50°
1.035-1.035

Provides a deep golden to brown color for ales. Use in all darker ales.

Victory Malt
25-25°
1.034-1.034

Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

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 and creamy head. For American weizenbier, weissbier and dunkelweiss.

White Wheat Malt
2-2°
1.037-1.037

Imparts a malty flavor. For American wheat beers, wheat bock and doppel bock.

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