Topic: Grains
Brewing with Dehusked Dark Malt
Whether it was bread or beer that convinced our ancestors to trade in their nomadic wandering to tend fields of grass; grain and human culture are as linked as hops and IPA.
Steeping & Soaking Grains
Steeping is the soaking of specialty malts, grains, and spices in water to extract flavors and aromas that we want to incorporate into our beer. It is, in essence, the making of
Brewing with Dark Grains
Dark grains are an important ingredient in brewing many styles of beer. Grains that can be considered to be the “classic dark grains” include chocolate barley, black patent barley and unmalted, roasted
Beer Starts Here: Base Malts
Like any structure, beer must have a foundation, which is what we call “base malt.” With malt extract the choice of base malt has been made for you, but in the case
Malting At Home
Want to take complete control of your beer’s flavor? Then malt your own barley! Everything you need to know is here.
Using Specialty Malts
Always consider these specialty malts when crafting a new recipe to enhance your brew.
Brewing with Crystal Malts
Learn about how to use crystal malts to get the right color and flavor range in your next homebrew.
What are some tips for making gluten-free beer?
Celiac Disease is an immune reaction to certain gluten proteins found in wheat, barley, rye and oats. This means that when a brewery brews a beverage specifically for this group of people
Spent Grain Dog Treats
If you have spent grains and hungry dogs, try making treats from the grains for your canine friends.
Using Roasted Barley: Tips from the Pros
Two pros give tips on using roasted barley — the dark, aromatic malt of stouts — in your home brewery.
Degrees of Crystal: Tips from the Pros
Two brewers and one maltster give crystal clear tips on using the various colors of caramel malt.
Brown Malt
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.
