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
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.

Dry Malt Extract
-10-°
1.044-1.044

Extra light (2.5°), Light (3.5°), Amber (10°), Dark (30°), Wheat (3°)

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.

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.

Maple Sap
3-3°
1.009-1.009

Crisp dry, earthy flavor. Use in pale ales, porters and maple ales.

Maple Syrup
35-35°
1.03-1.03

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.

Molasses
80-80°
1.036-1.036

Imparts strong sweet flavor. Use in stouts and porters.

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.

Syrup Malt Extract
-10-°
1.033-1.037

Extra Light (3.5°), Light (3.5 -5°), Amber (10°), Dark (30°), Wheat (2°).

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.