Using Speciality Grains
Want to know more about those grains you are putting in your beer? Read on...
American Malts Pale Malt (2 Row, Klages) The basic malt for brewing
all grain beers from scratch. Being American grown, high in diastatic power,
well modified and fairly neutral, Klages makes an excellent base malt. Best
for both American Lager and Ale styles, Klages lends itself well to all beer
styles.
Wheat Malt (Malted Wheat) Use to make wheat and weizen beers. Also, small
amounts (3-6 %) aid in head retention to any beer without altering final flavor.
Use 5 to 70 % in the mash, 40 to 70 % being the norm for wheat beers, combined
with a high enzyme malt such as Klages.
Vienna Malt (Lightly kilned) 4L Vienna malt is kiln dried at a higher
temperature than pale malt yet still retains sufficient enzyme power for use
as 60 to 100% of total mash grist. Vienna is a rich, aromatic malt that will
lend a deep color and full flavor to your finest Vienna or Marzen beers.
Munich Malt (Domestic) 10 L A little darker than our German Munich malt,
use our Domestic Munich to add a deeper color and fuller malt profile. An excellent
choice for Dark and amber lagers, blend Munich with German Pils or Klages at
the rate of 10 to 60% of the total grist. Darker grades of Munich are available
from continental maltsters. Essential ingredient in German Bock beers.
Carapils (Dextrin Malt) Dextrins lend body, mouthfeel and palate fullness
to beers, as well as foam stability. Carapils must be mashed with pale malt,
due to its lack of enzymes. Use 5 to 20% for these properties without adding
color or having to mash at higher temperatures.
Light Crystal (Caramel Malt) 10 L, 5 to 20% will lend body and mouthfeel
with a minimum of color, much like Carapils, but with a light crystal sweetness.
Pale Crystal (Caramel Malt) 40 L, As with all Crystal malts, the character
of this malt is contributed by unfermentable crystallized sugars produced by
a special process called "stewing". 5 to 20 % Pale Crystal will lend
a balance of light caramel color, flavor, and body to Ales and Lagers. Medium
Crystal (Caramel Malt) 60 L, This Crystal malt is well suited to all beer
recipes calling for crystal malt and is a good choice if you're not sure which
variety to use. 5 to 15% of 60 L Crystal malt will lend a well rounded caramel
flavor, color and sweetness to your finest Ales. Dark Crystal (Caramel Malt)
120 L 5 to 15% will lend a complex bitter/sweet caramel flavor and aroma
to beers. Used in smaller quantities this malt will add color and slight sweetness
to beers, while heavier concentrations are well suited to strong beers such
as Barley Wines and Old Ales.
Victory Malt (Aroma & flavor malt) 25 L, A unique, lightly roasted
malt that provides a warm "biscuity" character to Ales and Lagers.
Use 5 to 15 % to add a fuller flavor and aroma to Ales, Porters and full flavored,
dark Lagers where a bigger malt character is desired without crystal malt sweetness.
Special Roast (Aroma & flavor malt) 50L, Pale roasted to lend an
unmistakable, toasted malt flavor and aroma and amber, red-orange color to beer.
At the rate of 3 to 10% Special Roast is an excellent addition to your Vienna,
Marzen and Alt beers or in recipes calling for Amber malt.
Chocolate Malt (Roasted, black malt), Being the least roasted of the
black malts, Chocolate malt will add a dark color and pleasant roast flavor.
Small quantities lend a nutty flavor and deep, ruby red color while higher amounts
lend a black color and smooth, roasted flavor. Use 3 to 12%. Chocolate is an
essential ingredient in Porters, along with Caramel malts. Used in smaller quantities
in Brown ales, old ales and some Barley Wines.
Roast Barley (Black, Unmalted Barley), Use 10 to 12% to impart a distinct,
roasted flavor to Stouts. Other dark beers also benefit from smaller quantities
(2 - 6%). Essential ingredient in Stouts. Small amounts are OK in Porters, provided
they don't overpower the chocolate/caramel notes. Rarely used in any Belgian
ales or German Lagers.
Black Patent (Highly roasted black malt), The darkest of all malts, use
sparingly to add deep color and roast-charcoal flavor. Use no more than 1 to
3%. Best used in trace amounts only, for color. Almost any contribution that
Black Patent gives to beer can be obtained from using another malt with less
harsh flavor impacts.