Grain Resource

[hopmonster]

http://www.brewerylane.com/b_grains.html

(it is too long to pot apparently)

[hopmonster]

I want to catalog them, and eventually cross reference them. I am missing a bunch like Cara-foam, Scottish anything, UK like Golden Promise, Honey Malt, Rauch, etc. Feel free to add to the descriptions directly or PM me. In the end I want to put out a clean FAQ,

[hopmonster]

Malt Description Reference Sheet
Carapils (dextrin malt) 1.3-1.5L Briess Malting (USA)
Carapils (Dextrin Malt): This specialty grain is widely known for its quality of adding head retention, foam stability, body and mouthfeel without significantly affecting the color or flavor of your brews. May be used in most any style of beer. Usage: 1 - 20%
Caramel 10L Briess (USA)
Caramel 10 ºL Briess (USA): This crystal malt lends a slight color, unique flavor and body. Also aids in head retention and foam stability. Imparts a sweet, mild caramel flavor and light golden color. Usage: 1 - 15%
Caramel 20L Briess (USA)
Caramel 20º L Briess (USA): This crystal malt lends color, unique flavor and body. Also aids in head retention and foam stability. Has a sweet, mild caramel flavor and golden color. Used in small quantites in Pilsners to balance the maltiness and high hopping of the style. The main specialty grain responsible for the coloring and flavor of amber ales and lagers. Usage: 1 - 15%
Caramel 40L Briess (USA)
Caramel 40: Provides color, unique flavor and body. Also aids in head retention and foam stability. Used in pale ales and most amber ales, may also be used in darker beers. Imparts a sweet, medium caramel flavor and golden to slightly red color. Usage: 1 -15%
Crystal 50-60ºL Simpson’s (UK)
Crystal 50-60ºL is a good all-purpose caramel/crystal malt. This grain will provide a medium color and caramel, sweet malt flavor to your beer. Will also increase foam stability and give a gold to red color to ale or lager. Use in ESBs, Irish Red Ale, or Pale Ales. Usage: up to 20%
Caramel 60L Briess (USA)
Caramel 60°: Used in darker pale ales, brown ales, porters, amber ales and stouts. Imparts a mellow but distinct caramel flavor and red color. Usage: 1 -15%
Caramel 80L Briess (USA)
Caramel 80°L: Provides color, unique flavor and body. Also aids in head retention and foam stability. Provides a sweet pronounced caramel flavor and red to deep red color. Used in red and brown ales, holiday beers, porters and stouts. Usage: 1 -15%
Caramel 120L Briess (USA)
Caramel 120°L: Provides color, unique flavor and body. Also aids in head retention and foam stability. Imparts a very pronounced sharp caramel flavor and deep red color. Used in small quantities in red ales and lagers. Commonly used in porters and stouts. Usage: 1 -15%
Extra Special Malt 125-135L Briess Malting (USA)
Extra Special Malt 125-135º L Briess Malting : Provides distinctive flavors (burnt sugar, woody, prunes) associated with darker, high gravity beers like Doppelbock. Can be used to enhance standard or lighter gravity beers to provide a richer, more complex flavor profile. Usage: 1 - 15%Cara Gold Crisp Malting (UK)
Cara Gold, Crisp Malting (UK)
Cara Gold: Very light British crystal malt with malty fruity and toffee notes that carry through into the beer. It produces a golden orange lager with increased body and fullness. It is slightly undermodified and is less friable than other crystals. Lovibond Rating: 4-7°L.
Cara Malt, Crisp Malting (UK)
Cara: Light British crystal malt. Adds both color and body with a subtle caramel note. Lovibond Rating: 15-20°. Usage: Up to 20%Dark Crystal Simpson's (UK)
Dark Crystal Simpson’s (UK)
Dark Crystal: British crystal malts lend both color and caramel notes to any batch. Lovibond Rating: 75-85°. Usage: Up to 10%
Extra Dark Crystal Simpson's (UK)
Simpson's Extra Dark Crystal Malt: Lovibond: 155-165°L. Extra Dark Crystal malt is about as dark as you will find in a Crystal malt. This extremely dark crystal malt from Simpson's fine line of completely sacchrafied malts are great for use in dark beers to add dark fruit flavors and aromas as well as color. Usage: up to 10% of the grist.
Cara 20L Castle (Belgium)
Cara 20º (CaraVienne): Light crystal malt used by Belgian brewers in producing Abbey or Trappist style ales and can be used for any recipe calling for caramel/crystal malt. Usage: Up to 25%Cara 45L Castle (Belgium)
Cara45 (Belgium)
Caramunich 45: This medium amber crystal malt will give your brew a rich, caramelly-sweet flavor and aroma, and intense color. Not interchangeable with Munich malt.
Special B 140-155L Castle (Belgium)
Special B: This extremely dark caramel malt combines characteristics of dark caramel and light roasted malts. The sharp, toffee-like flavor found in Belgian Abbey ales is often credited to Special B. Usage: Up to 15%Special B 140-155L Castle
Cara Hell Weyermann® (Germany)
Cara Hell: Light German crystal malt. Lovibond Rating: 9.0-13°. Usage: 10 - 30%
Cara Red Weyermann® Malting (Germany)
Cara Red: Medium German crystal malt. Lovibond Rating: 15-25°. Usage: Up to 25%. Cara Amber Weyermann® Malting (Germany)
Cara Amber Weyermann® Malting (Germany)
Cara Amber: Dark German crystal malt. Lovibond Rating: 25-30°. Usage: Up to 20%.
Cara Munich I Weyermann® Malting (Germany)
Cara Munich I: Munich malt that has undergone the caramelization process. A maltier crystal malt with increased fullness, heightened malt aroma, full/round flavor, and deep/saturated color. Lovibond Rating: 30.6-38.1°L. Use 5-10% in dark beers, or 1-5% in light/pale beers.
Cara Munich II Weyermann® Malting (Germany)
Cara Munich II: Munich malt that has undergone the caramelization process. A maltier crystal malt Medium color. Lovibond Rating: 42-49°. Usage: Up to 5% for pale beers, otherwise up to 20%
Cara Munich III Weyermann® Malting (Germany)
Cara Munich III: Munich malt that has undergone the caramelization process. A maltier crystal malt Darkest color. Lovibond Rating: 60-72°. Usage: Up to 5% in pale beers, up to 20%
Crystal Rye
A new malt from Simpson's Malting. The rye undergoes the same procedure as any other Crystal malt. Lends a unique caramel / bready dryness to pale ales , IPAs and stouts. Usage: up to 15%

[JintheBerg]

luckily some of the better online shops like Northern Brewer have this stuff listed to make it easier when purchasing

http://northernbrewer.com/grainmalts.html

some of the ones you're missing are there.


Also, some of the brewing apps like Beersmith will let you see a list of grains w/thir profiles which helps when building your beer. In Beersmith it's View > Grains, Extracts & Sugars. You could go so far as to add any and all grains you come across to have a master list in Beersmith. Come to think of it, I think there are extra grain packs you can download from the Beersmith website which adds to your master list. Here's the link.. they call it "BeerSmith Grain Extensions" http://beersmith.com/support.htm

[JintheBerg]

Another option is to hit the malteries directly for info:

For instance, here's some:

http://www.brewingwithbriess.com/Products/Default.htm

http://www.durstmalz.com/malt.html

http://www.weyermann.de/eng/produkte...e=37&sprache=2

http://www.specialtymalts.com/dingem..._analysis.html

http://www.specialtymalts.com/cargil...criptions.html

http://www.specialtymalts.com/gambri...criptions.html

(some interesting grain stuff on Cargill's site including a couple recipes: http://www.specialtymalts.com/tech_center/ )