Topic: Grains

Brown Malt

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It has been known as blown, porter and snap malt, but homebrewers know it as brown malt, if they know it at all. Its mellow roast character, cheeky bitterness and acrid finish has warmed the cockles of many an Englishman over the centuries. It was once a malt of choice for many dark brews, especially porters and stouts. However, improvements in malting technology — including the development of pale base malts with better yields and dark specialty malts with more color — led to its decline. And it almost faded into brewing history. Almost. Today, a few maltsters — including Crisp, Thomas Fawcett and Sons, Hugh Baird and Beeston — produce brown malt and many homebrewers are discovering what made this lightly-roasted malt so popular in the past. Brown malt is back.


Dark Roasted Barley

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Roasted barley is not a malt, but it is the stuff of stouts . . . and more. Whenever you need an aromatic, espresso-like flavor or a dark beer with a light head, roasted barley is the key. Plus: four clone recipes

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Chocolate Malt

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I’m not sure of anything as ubiquitously distributed and enjoyed the world over as “chockies.” From the creamy goodness of milk chocolate to the biting dryness of very dark cocoa, it’s entirely loved. If only there were something in brewing that we could use to mimic chocolate. If only…


Brewing With Rye: Tips from the Pros

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Two pros – Brian Buckowski (Terrapin Brewery) and Tim Schwartz (Real Ale Brewing) – give the hows and the why for brewing with rye.

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Gluten-Free Brewing

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Got gluten? If you brew with barley, wheat or rye you do. For sufferers of celiac disease, this crosses those beers off the "to brew" list. However, there are gluten-free grains – including sorghum, buckwheat, quinoa, rice and corn – from which beers can be made. Learn the techniques required to make your brewery gluten free. Plus: two gluten free recipes


Brewing with Oats

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Grandma put them in her cookies. Now you can put them in your beer. Oats lend a creamy, silky feel to stouts or witbiers. Get the lowdown on the grain for "grouters" and learn the differences between using raw oats, rolled oats or oat malt in your beers. Plus: Breakfast of Champions; an oatmeal stout recipe

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Brewing with Wheat: Tips from the Pros

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Two pros — Kris Kalav (Minhas Craft Brewery) and Matt Brophy (Flying Dog Brewery) — give their tips for brewing with that glutenous grain, wheat.

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Understanding Malt Spec Sheets

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Analyze this! You can learn "a lot" from learning how to read a malt lot analysis report.


Wheat: The Oldest Grain

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Wheat beers — whether German hefeweizens, Belgian wits or any of the other classic styles of wheat beers — are great beers. But wheat beer is not only a great beer, it also has a great story behind it. Deciding where to start is a problem, though.

 

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Bugs in grains

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: I am not entirely clear on your brewing process and will get to those pesky bugs in a moment. I am going to assume that you are an extract brewer using

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Using Roasted Barley: Tips from the Pros

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Made from unmalted barley, roasted barley is a versatile grain used in brewing dark beers. Three professional brewers offer tips on how to use it in your homebrew batches.


Steeping vs. Partial Mashing

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Some grains can be steeped. Others need to be mashed. Do you know the difference? You will after reading this grain guide for extract brewers.

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