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!
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.
Adds aroma and color intensity to darker beers. For use in alts, bocks, stouts and porters.
Imparts a deep red color, adds body and malt aroma. For use in bocks, porters, stouts and ambers.
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
Improves head retention and body.
For light colored beer for body; hefeweizen, pale ale, golden ale, Oktoberfest.
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
CaraMunich Malt III is dark crystal.
Provides body and a deep red color for use in red ales, lagers, Scottish ales and alts.
Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.
Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
Traditionally for Kölsch-style beers, can be used in a variety of German and American styled beers. Adds a light, sweet, biscuity flavor.
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
For amber lagers and ales, dark lagers and ales, Scottish & red ales.
For rauchbier, kellerbier, smoked porters, Scottish ales and barleywines.
Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales.
European lager malt kilned slightly more than Pilsner malt. Full bodied, golden color.
Typical top fermented aroma, produces superb wheat beers.
