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Grains
Grain is the backbone of beer. Base malt is the primary source of sugar that is fermented into alcohol by yeast, and specialty malts take beer recipes a step further, adding color, flavors, and aromas that make many styles what they are.
Posts
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Article
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.
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Article
Black is Beautiful: Black Malts
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Article
Using Specialty Malts
Always consider these specialty malts when crafting a new recipe to enhance your brew.
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Article
Brewing with Crystal Malts
Learn about how to use crystal malts to get the right color and flavor range in your next homebrew.
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Mr. Wizard
What are some tips for making gluten-free beer?
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Mr. Wizard
Making Specialty Grains
The Wiz lavishly answers questions from two frugal homebrewers on saving your brewers yeast and making your own specialty grains.
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Article
Spent Grain Dog Treats
If you have spent grains and hungry dogs, try making treats from the grains for your canine friends.
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Article
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.
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Article
Degrees of Crystal: Tips from the Pros
Two brewers and one maltster give crystal clear tips on using the various colors of caramel malt.
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Article
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 charact
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Mr. Wizard
Choosing Specialty Malts
The Wiz gives his two cents on malt madness and helps a brewer whose ales have been beyond the pale.
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Article
Dark Roasted Barley
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 be