| Amber Malt | This material has a light, biscuity dry flavour and can be used to produce some Bitter and Mild Ales and sweet Stouts in the UK, as well as the traditional London Porters that have come back into favour recently. The flavour is quite intense and caution in the use of this material is required.
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| Aromatic Malt...(pic) | Will produce a distinct malt aroma and flavor to your Ale and Lagers. High in diastatic powder. Suggested use up to 10% of grain bill.
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| Biscuit Malt...(pic) | Adds a biscuit like flavor and aroma. Can be used as a substitute for 'toasted' malt in many recipes. Suggested use 3-5% of grain bill.
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| Black (Patent) Malt...(pic) | Sharp acid flavour. Adds colour and subtle flavour changes. Will colour head on beer. Used in large amounts will contribute to a dry burnt flavour that may be perceived as bitterness. Used in stouts, porters and brown ales. Also referred to as Roast Malt. No enzymes are present.
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| Calcium Carbonate | (CaCO3). Common name Chalk. Used as a water softener.
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| Calcium Sulphate | (CaSO4). Common name Gypsum. Used as a water hardener.
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| Caramunich Malt...(pic) | A medium crystal malt that will enhance malt aroma, produce a copper colour, caramel flavor and improve the body. Similar to most Crystals it will improve head retention, leave unfermentable and caramelized sugars and leave a rich malt aroma.
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| Carapils...(pic) | Dextrines 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 colour or having to mash at higher temperatures. Some brewers dislike the almost cloying sweetness that high amounts (10%) of Dextrine malt contributes.
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| CaraRed | 20° L. Provides fuller body and imparts a deep, saturated red colour, particularly to red ales and lagers, Scottish ales, bocks and altbiers.
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| Chalk | See Calcium Carbonate.
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| Chocolate Malt...(pic) | Least roasted of the dark grains. Gives a deep ruby red colour to beer while higher amounts lend a black colour and smooth, roasted flavor. It imparts distinct chocolate (a flavor that enhances the characteristics of porter style beers), nutty, roasted, toasted flavours to beer. Typically use 3 to 12%. No enzymes are present.
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| Corn Sugar | See Dextrose.
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| Crystal Malt (Cara Malt)...(pic) | Will increase body of beer and aid head retention. Adds colour (gold to reddish glow) and subtle flavour changes. Ranges from 20 to 120L. No enzymes are present. See Crystal Grains and Colour Scales.
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| Dextrose | A rapidly fermentable sugar derived from corn starch.
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| Dextrine Malt | See Carapils Malt.
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| Dried Malt Extract (DME) | Malt adds flavour and colour to beer. It also contributes to the body and head. See Malt Conversions.
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| Enzymes | Convert starch in maltose (sugar). They are heat sensitive.
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| Epsom Salts | See Magnesium Sulphate.
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| Flaked Barley...(pic) | Smooth grainy flavour. Improves head. Moderate quantities will be beneficial. This grain can be put straight into a mash as has already been cooked. Pearl barley requires cooking. Flaked barley is excellent in stouts. Flaked grains are already gelatanised and can be added directly to the mash.
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| Flaked Maize...(pic) | Adds subtle a sweetness, very mild cornlike flavour. Flaked grains are already gelatanised and can be added directly to the mash.
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| Flaked Oats...(pic) | Used in Oatmeal Stouts and other full flavored, dark ales. Oatmeal breaks down in the mash to lend a fullness of palate and smooth, grainy character. Flaked grains are already gelatanised and can be added directly to the mash.
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| Flaked Rye...(pic) | Used as an adjunct grain in the production of rye beers. Adds a crisp and slightly spicy character. Usually no more than 5-25% to cause a dense, rocky head and a pronounced rye flavor.
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| Flaked Wheat...(pic) | Contributes less colour than wheat malt, mainly used to increase foam and head retention. Flaked grains are already gelatanised and can be added directly to the mash.
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| Glucose | See Dextrose.
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| Gypsum | See Calcium Sulphate.
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| Herbs & Spices | Add interesting flavours and aromas to beer. Used in saison or speciality beers.
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| Honey | Use less than 30% light honey. More than this or excessive use of stronger honey with make the beer unrecognisable.
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| Hops | Add a range of flavours and aromas to beer depending on variety. Also used to add bitterness. Hops inhibit the development of beer spoiling bacteria. Assist in flavour stability and head retention. See Hop Profiles.
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| Invert Sugar | Sucrose. Can be made by boiling 1kg of white cane sugar and one teaspoon of citric acid in 600ml of water for 20mins.
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| Irish Moss | Seaweed. Settles out proteins and c;ears beer.
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| Lactose | Milk sugar, not fermentable. Natural sweetener. Used in stouts at a rate of up to 50g per 4.5 litres.
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| Magnesium Sulphate | (MgSO4). Common name Epsom Salts. Used as a water hardener.
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| Malted Oats | Enhance body and flavour of Stouts, Porters and Winter Warmers Oats They are rich in oils and tend to promote a velvety texture in beer. Although many old recipes called for large quantities of malted oats, it is recommended they should be used with caution. Suggested maximum percentage 5%.
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| Maize Grits | Sweet grainy taste. Used in American, Scandinavian and German beers. Require cooking before mashing. Flaked maize requires no cooking. Grits are raw grains not prepared liked flakes.
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| Malt Extract (Syrup) | 20% water and 80% sugar and unfermentable solids. See DME.
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| Maltodextrin | Usually powered corn syrup. Partially fermantable. Gives beer more body and mouthfully resulting in a smoother finish.
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| Melanoidin Malt | Adds deep-amber to red-brown colour, maltiness, body, and mouthfeel to finished beer. Used to improve flavor stability. Up 20% of grain bill.
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| Munich Malt...(pic) | Imparts a pronounced grainy flavor (concentrated malt flavor), sweet malt aroma and a deep golden colour. Useful in heavily hopped beer to balance between colour, hops and malt flavor. Usage is from 10 - 15 percent in amber beers and up to 80 percent in dark beers. Contains enzymes.
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| Pale Malted Barley...(pic) | Should produce 80% of its weight as sugar. 4 kilos should produce SG 1042 of mashed at 65C for 2hrs. 1.3Kgs pale malted barley equals 1Kg of dried malt.
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| Rice | Mainly starch with minimal flavour. Useful for increasing the fermentable sugar content in pale beer without adding to the colour. Require cooking before mashing. Flaked rice is available & does not require cooking. Good in light dry beers and lagers.
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| Rice Hulls | Add up to 10% rice hulls to enhance the filtration effectiveness of the lauter bed. Particularly beneficial when producing wheat beers.
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| Roasted Barley...(pic) | Imparts roasted, coffe bean flavour to beer as well as some bitterness. Contributes to the colour of the beer and produces a brown head. Used in stouts. No enzymes are present.
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| Roast Malt | See Black (Patent) Malt.
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| Torrified Wheat...(pic) | Unmalted wheat that has been heated making the endosperm expand and pop like pop corn, but to a lesser degree, making it easily milled. It also causes the starch to gelatinise so it can be added directly to the mash with precooking. Very popular with the British breweries in the production of Pale Ales. It's use is recommended in all recipes where a good firm head is required. It contributes slightly to fermentables. Flaked wheat is a suitable substitute.
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| Victory Malt...(pic) | Gives gold to light brown color and a toasty, bread-like malt flavor. |
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| Vienna Malt...(pic) | Has a marked malty to nutty aroma. It will contribute an amber colour and full flavor. Contains enzymes. |
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| Wheat Malt...(pic) | Used to make wheat and weizen beers. Also, small amounts (3-6 %) aid in head retention to any beer without altering final flavor, but accentuates the beer's malty character. Its higher (than malted barley) protein content can cause haze.
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| White Wheat Malt...(pic) | Used in the production of WeizenBier and Weiss Bier. It gives a modified (malty) flavor that is not obtainable with raw wheat. It is necessary when you are adhering to the Reinheitsgebot, German Purity Law. White Wheat Malt contributes to foam production and foam stability. For Weizenbier use 51-72% and for Weiss Bier use 25-35% of total grain bill. Adding 0.5-1.5% to any beer will improve head. Use of a high percentage of White Wheat Malt may cause slow lautering times due to its lack of husk.
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| Yeast | Responsible for fermentation. Essentially produces alcohol and carbon dioxide. See DCL Yeast and Wyeast
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Some pictures nicked from BrewSource