Topic: Grains
Reading the Malt Specs
Malted barley varies from year to year and batch to batch, which can impact your recipes and procedures. The more you know about your malt, the better and more consistent your beer will be! Here’s how to interpret the numbers on a typical malt analysis sheet.
Brewing with Rye: Tips from the Pros
Expert advice on using this spicy grain for zesty, malty beers.
Grow Your Grains
The BYO beginner’s guide to raising a bit of barley in your own backyard. PLUS: Simple step-by-step malting instructions.
Brewing with Chocolate Malt: Tips from the Pros
Expert advice on finding sweet success with chocolate malts.
Grain on the Brain
From two-row to pale ale and pils, a guide to five common base malts – how to use them and how to brew great beer with them. Plus: easy all-grain recipes for evaluating base malts, a quick guide to barley strains, and tips on swapping malt extract for grains.
Crystal Malt: Homebrew Science
The science behind crystal malt’s properties.
Using Crystal Malt
Using crystal malt to add flavor and color to beer.
Base Malt Basics
Base malt basics: How to choose your main grain.
“Cara” malts?
Caramel, cara or crystal malts are synonymous terms describing a large family of malts that are made by changing the kilning process. All malts are kiln-dried to arrest germination. To make caramel
Storing crushed grains
The key to storing grain is keeping it dry. Whenever crushed grain is left to sit around, it begins to take up moisture from the air. Most malts have a moisture content
Milling Grain: Tips from the Pros
All about milling your own grains.
Great Grain: Crack the Mystery of the Crush
Malted barley is the heart of all beer. Whether you’re a seasoned all-grainer, a partial masher, or an extract brewery, the condition of your grains need to be just right. Here’s the scoop on milling at home.
