Topic: Grains

71 result(s).

Using Sprouted Grains in Brewing

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Sprouted tricale grain. Photo courtesy of Epiphany Craft Malt Sprouted grains have been used for thousands of years for cooking and brewing, with malt being the ultimate sprouted grain product. The history of food and cooking is largely comprised of stories of trial and error, and the consumption of sprouted grains naturally began without people


Brewing With Rye

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Rye has a long and storied history in brewing but many brewers shy away from it. Learn some best practices for its use.


The Effects Of Cold-Water Extraction

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Homebrewers are always pushing the envelope for cool ideas and this one is certainly doable. Let’s start with a quick review of what happens in a cold mash. When milled grains, be they unmalted or malted, are mixed with ambient water, soluble carbohydrates, proteins, and enzymes are brought into solution. Although malt certificates of analyses


Evaluating Your Malt

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These days hops get the most attention of the major brewing ingredients, but don’t overlook the importance of the backbone – and star depending on the style – of beer: Malt. But before opening those bags to mash in you should really be doing some basic evaluation of the malt you bring into your brewery.

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Mastering Milling

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Learn how to dial in your grain mill to produce the right kind of grist for your needs and your brewing system. You’ll see the difference between coarse and fine and what all this means to your brewing and efficiencies with Brew Your Own Magazine’s Technical Editor Ashton Lewis.

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The Dark Side of Malt

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Dark, roasted malts contribute color, flavor, head retention qualities, and other benefits. Learn how these malts are made, what types are available and the differences between them, and how to use these malts effectively in your homebrews.


Is There a Difference Between Rolled and Flaked Grains?

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Photo courtesy of Shutterstock.com Thanks for the great question, Tony! An interesting topic to dive into for sure because there are some real differences among adjunct grains that are invisible to the eye. For starters, the terms “flaked” and “rolled” are indeed used interchangeably. It seems that some writers have learned that repetitive words make


Understanding Malt Specs

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Brew Your Own Magazine’s Technical Editor Ashton Lewis walks you through a typical specification sheet for malt and how to make sense of the various measurements and numbers – and most importantly what it means to the beer you want to brew.

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Evaluating Malt

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Join Brew Your Own Magazine’s Technical Editor Ashton Lewis as he shows you how to properly evaluate malt before you use it in your next batch of beer.


Roasted Malts: Tips from the Pros

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Two 2020 Great American Beer Festival (GABF) medalists share their preferences and techniques for brewing with roasted malts. Jeff Young, Co-Founder/Brewmaster of Shoe Tree Brewing Co. in Carson City, Nevada For chocolate flavor we find chocolate rye gives us the best results and we use it in almost every one of our dark beers. We


Dark Secrets of Roasted Grains

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The term roasted grains covers a broad spectrum of both malted and unmalted cereal grains with varying effects on your brew. Learn the basics of these many classes.


Is There Any Harm Milling Twice?

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To mill once, or to mill twice? That is the question — but why shall a brewer mill at all? Brewers mill malted barley for two purposes, extract yield and husk preservation, and these purposes are opposed in terms of process optimization. Extract yield, measured by comparing wort density and volume to malt weight, increases


71 result(s) found.