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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
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,
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Article
Brewing with Rye: Tips from the Pros
Expert advice on using this spicy grain for zesty, malty beers.
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Article
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.
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Article
Brewing with Chocolate Malt: Tips from the Pros
Expert advice on finding sweet success with chocolate malts.
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Article
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-
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Article
Crystal Malt: Homebrew Science
The science behind crystal malt’s properties.
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Article
Using Crystal Malt
Using crystal malt to add flavor and color to beer.
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Article
Base Malt Basics
Base malt basics: How to choose your main grain.
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Mr. Wizard
“Cara” malts?
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Mr. Wizard
Storing crushed grains
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Article
Milling Grain: Tips from the Pros
All about milling your own grains.
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Article
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